Assorted tomatoes and cucumbers for the winter: the best recipes



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Many housewives canned cucumbers with tomatoes so that this appetizer complements the table in the cold winter season. The main principle by which it is necessary to preserve allsorts - it is advisable to use cucumbers and tomatoes exclusively seasonal, since they have a juicy texture and pronounced natural taste.

Assorted winter cucumbers, tomatoes and carrots

Preservation must be carried out if:

  • capacity, volume of 3 liters;
  • half a can of tomatoes;
  • half a can of cucumbers;
  • 3 tablespoons of granulated sugar;
  • dessert spoon of vinegar essence;
  • dill umbrella;
  • 4 garlic cloves;
  • 14 black pepper peas;
  • 7 fragrant peppercorns;
  • 4 cloves;
  • 4 tablespoons of salt;
  • 3 bay leaves;
  • carrot.

Step-by-step conservation:

  1. A jar using laundry soap is washed under water. After that, wash off the soap suds well. Next, the glass container is placed for 20 minutes in the oven for sterilization.
  2. A dill umbrella is laid at the bottom, and then small strong tomatoes are mixed with cucumbers. Vegetables should fit tightly into the container, and a small amount of free space should remain on top for additional seasonings.
  3. Water is poured into the pan, then it is brought to a boil and immediately poured into a jar. Pour slowly so that the glass does not crack.
  4. In this state, the workpiece is left until the temperature is acceptable for hands to touch it.
  5. The neck is closed by a capron lid, which has openings through which water is drained back into the pan.
  6. Salt and sugar are diluted in the liquid. Everything is stirred and brought to a boil.
  7. At this time, peeled and cut carrots are laid in the jar, and all spices are filled up.
  8. After boiling the brine, vinegar is poured into it, everything is kneaded and poured again into the jar with assorted ones.
  9. The jar is rolled up with a sterilized lid using a preservation machine. The appetizer turns upside down and cools down in this position for a day. It would be better if you wrap the container with a warm towel or blanket.

So that the canned tomatoes do not burst, before putting them into the jar, you need to make 4 holes with a toothpick. The stick is required to enter the area of ​​the stalk so that at least half of it enters the vegetable.

Canned assorted tomatoes, cucumbers and bell peppers

For seaming, you must:

  • 3 tablespoons of granulated sugar;
  • a kilogram of tomatoes;
  • half a kilogram of cucumbers;
  • half a large pod of bell pepper;
  • bulb;
  • 3 cloves;
  • bunch of young parsley;
  • leaf of carrot tops;
  • a pair of bay leaves;
  • 5 garlic cloves;
  • 3 leaf horseradish;
  • 3 dill umbrellas;
  • 5 cherry leaves;
  • 5 currant leaves;
  • 5 tablespoons of 9% acetic acid;
  • a tablespoon of salt;
  • 15 peas of pepper;
  • 1.5 liters of water.

How to cook mixed vegetables:

  1. All vegetables and herbs are washed under running water. The bulb is peeled. The bottom of a well-washed 3-liter jar is covered with greens.
  2. The greens are covered with small tomatoes, onions quarters, peeled garlic, slices of bell pepper.
  3. Before laying tomatoes, place near the stalk 4 times deeply pierce with a toothpick.
  4. Cucumbers with cut asses are stacked on top of these vegetables. It is better to use small cucumber fruits. If there are none, it is better to cut large cucumbers into several parts.
  5. Allsorts are poured with boiling water, the jar is covered with a lid and left for a third of an hour to cool.
  6. After this, the liquid is drained, and fresh boiling water is poured in its place, the workpiece is left for another 20 minutes. The resulting liquid is poured into a saucepan and boiled. Sugar and salt dissolve in it, vinegar is poured and removed from the fire. The brine is poured into a jar of vegetables, and then a winter snack is rolled up with a sterilized lid.
  7. The can with the workpiece is turned over, wrapped in warm and insisted for 1-2 days.

Winter cabbage and celery recipe

For cooking you need:

  • cabbage;
  • carrot;
  • bow;
  • cucumbers
  • Tomatoes
  • Bell pepper;
  • celery;
  • Bay leaf;
  • basil;
  • favorite spices;
  • litere of water;
  • a couple of tablespoons of salt;
  • 2.5 tablespoons of granulated sugar;
  • 1.5 tablespoons of vinegar;
  • garlic.

Step-by-step recommendations for seaming:

  1. The jar is pre-sterilized, washed greens and spices are placed at its bottom.
  2. Vegetables are cut into slices, and then placed in a container in layers.
  3. Allsorts are poured with boiling water, and then set aside for a couple of minutes. After this time, the water is drained into a pan and brought to a boil. Hot liquid is again filled in the container with the workpiece.
  4. After 10 minutes, the water is drained again, brought to a boil, salt, sugar and acetic acid dissolve in it.
  5. Vegetables are poured with the resulting marinade, the jar is closed with a nylon cover.

Such a workpiece is stored in a cool place, since it was not subjected to full sterilization, which helps to save the time allotted for the spinning of tomatoes and cucumbers.

Delicious canned cucumbers and tomatoes with zucchini: a step by step recipe

This recipe requires the following list of products:

  • a kilogram of tomatoes;
  • a kilogram of cucumbers;
  • 400 grams of Bulgarian red pepper;
  • 1.2 kilograms of carrots;
  • 400 grams of zucchini (can be replaced with squash);
  • 4 garlic cloves;
  • 8 leaves of black currant;
  • 5 dill umbrellas;
  • 5 sprigs of parsley;
  • 100 milliliters 9% vinegar;
  • litere of water;
  • 3.5 tablespoons of salt;
  • 3 tablespoons of sugar.

How to cook:

  1. Greens are actively washed under cool running water.
  2. All vegetables are washed and then wiped dry with napkins.
  3. The carrots are peeled and then cut into 6 long sticks.
  4. Garlic is peeled.
  5. Zucchini are cut into pieces. If small squash is used, they can be preserved whole.
  6. Bell pepper is cut into slices, freed from seeds and stalk.
  7. Tanks are well washed, greens are laid on their bottom.
  8. Then, small tomatoes are mixed up with carrots, peppers, zucchini and cucumbers.
  9. Assorted poured boiling water, and then insist for a third of an hour under a covered lid.
  10. The liquid is poured into a saucepan, brought to a boil and returned to the bank again for 20 minutes.
  11. Water is drained for the third time, but during boiling it is necessary to mix vinegar, salt and sugar in it.
  12. The resulting marinade is poured into a container, which immediately rolls with a preservation key. The workpiece is turned over, wrapped up and cools down.

Assorted vegetables with citric acid

Ingredients:

  • cucumbers
  • Tomatoes
  • garlic;
  • bay leaf;
  • black pepper peas;
  • dill;
  • cloves.

For the marinade you will need:

  • one and a half liters of water;
  • 3 dessert spoons of salt;
  • 6 tablespoons of sugar;
  • 3 dessert spoons of citric acid.

How to cook:

  1. Cucumbers and tomatoes need to be selected in small sizes.
  2. Cucumbers pre-filled with cold water for 60 minutes. This is necessary to eliminate bitterness from the vegetable. Then butt off the cucumbers.
  3. Garlic is divided into cloves. Each lobule is peeled.
  4. Glass containers are pre-sterilized. Garlic slices, peppercorns, cloves, dill and bay leaf are placed at their bottom.
  5. Tomatoes and cucumbers are laid over greens and spices.
  6. The workpiece is poured with boiling water for 5 minutes.
  7. Then the water is drained, brought back to a boil. The can filling procedure is repeated again.
  8. After the third draining of the liquid, salt, citric acid and sugar are poured into it. The marinade is placed on the stove and brought to a boil.
  9. The marinade again refills the containers, which are immediately rolled up with a preservation key.

Such a spin does not require sterilization due to the use of citric acid as a preservative.

Pickled cucumbers and tomatoes (video)

Vegetables canned according to the presented recipes are very tasty. It is worth considering that it is necessary to store a snack until winter in a dark, cool place, avoiding direct sunlight.



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