Assorted Tomatoes and Cucumbers


Each mistress has her favorite recipes for winter canning. They can be shared at work with colleagues or scooped from the Internet. The article presents several recipes for preserving assorted cucumbers and tomatoes, which can be added to the general collection of the best preparations for the winter.

Tips for housewives

  1. Tomatoes, cucumbers, peppers, cabbage - vegetables that work well when preserved for the winter.
  2. For such a harvest of cucumbers with tomatoes, you need to choose fleshy tomatoes of small size, which have a dense peel. This will protect them from bursting when treated with boiling water.
  3. All vegetables that are laid in a jar should be approximately the same size. This will allow the marinade to penetrate evenly and equally. Therefore, if the cucumbers are large, then they can be cut to the size of the tomatoes.
  4. Vegetables are placed in banks tightly enough, but carefully so that they are not damaged and remain intact after canning.
  5. Any additional spices, for example, clove inflorescences or leaves of cherry trees, blackcurrant bushes will add to the finished dish piquancy and taste. The combination of spices may undergo changes based on family preferences.

Pickled Cucumber and Tomato Assortment

The number of products is calculated per can of 1 liter.

Required Products:

  • cucumbers - 300 gr.;
  • tomatoes - 400 gr.;
  • fresh or dried hot peppers - according to preference and taste;
  • Bulgarian pepper optional;
  • spices and herbs: dill umbrellas, horseradish root, bay leaf;
  • black pepper - 4-5 peas;
  • table salt - 1 tbsp. l with a slide;
  • sugar - 0.5 tbsp. l .;
  • table vinegar 9% - 1 tbsp. l

Work order:

  1. All vegetables for harvesting must be taken in good quality. This will allow the assortment to stand until winter and not deteriorate.
  2. The fruits of cucumbers need to be pre-soaked in cold water.
  3. Wash seaming dishes thoroughly using baking soda and then sterilize in a steam bath. Lids for closing can be poured with boiling water for a while or boiled.
  4. Wash all vegetables selected for preservation.
  5. Pierce the tomato stem with a toothpick or skewer. This will allow them to pickle better.
  6. Spice in a jar. Hot pepper is cut into slices if it is fresh or a pinch of dry is put.
  7. Get cucumbers from the container in which they were soaked. Trim the ponytails, cut into portions if necessary, filling about half the jar.
  8. Put a few rings of sweet pepper.
  9. Fold the tomatoes to the end of the jar, filling the gaps between them with pepper rings and cucumber circles.
  10. Measure salt and sugar, pour table vinegar directly into the jar.
  11. Ready for preservation cans pour boiling water.
  12. Next, all banks are sterilized for 10 minutes.
  13. After the time has passed, they must be carefully removed and put in the lid with a key. Tilt and put the cans to the bottom, wrapping them in a blanket until they cool completely.

You can store mixed vegetables in the basement or in a cool place.

Simple assorted

It will be required:

  • vegetables - 700 gr.;
  • spices: salt, sugar, cloves, black pepper and allspice, dill;
  • vinegar essence - 1 tbsp. a spoon.

From this number of components, 3 liters of preservation can be prepared. Therefore, it is possible to use cans of a size convenient for conservation (3 or 1 liter).

Work order:

  1. Put cucumbers in a bowl or basin, pour cold water and leave for a while. Wash remaining vegetables with water and pat dry with a paper towel.
  2. Wash cans using soda. They must be sterilized in a steam bath or placed in the oven.
  3. Boil the water.
  4. Put jars of spices and pure vegetables in any order, but in approximately the same amount.
  5. After pouring boiling water, allow the banks to cool.
  6. Pour water into a container for boiling, pour salt and sugar.
  7. Acetic acid is poured into the jars freed from the marinade.
  8. The brine should boil and pour it into the banks again, after adding the inflorescence of cloves and peppers with peas.
  9. Close with a sterilized lid and roll it with a key. Tilt the banks down with a lid, put and wrap them with a blanket until they are completely cooled.

"Cucumber with friends"

Should be prepared:

  • tomatoes and cucumbers - 1.5 kg each .;
  • sweet pepper - 8-10 pcs.;
  • salt - 2 tbsp. l .;
  • white sugar - 4 tbsp. l .;
  • apple cider vinegar - 20 ml .;
  • sprigs of fresh or dry dill - 2-3 pcs. in each jar;
  • allspice peas - a few pieces.

Work order:

  1. Clean cans need to be heated for a couple or in the oven. Boil the covers or pour boiling water.
  2. Wash the vegetables under water, drain the main water.
  3. Cut the tails of the selected cucumbers, pierce the tomatoes with a skewer.
  4. In the cans of spices that have cooled down after the initial treatment: dill, garlic, peppercorns, bay leaves.
  5. Tomatoes are tightly packed, the resulting voids are filled with slices of sweet pepper.
  6. Then put the cucumbers, trying as little as possible to leave free space. In order to put them denser, the fruits can be portioned.
  7. The prepared amount of water is poured into the pan, boiled and then poured into jars. Allow to cool for 10-15 minutes.
  8. The resulting brine is poured into a pan, salt and sugar are added.
  9. After boiling water again, vinegar is poured.
  10. The resulting marinade is filled with jars of vegetables. Then roll up. Instead of metal caps, plastic thermal caps can be used for conservation. Cans with assorted put upside down and cover with a blanket to cool.

Preservation is stored in the basement or storage room.

The recipe for delicious assorted wax assortment in a liter jar

Three-liter cans with preservation is good. But good, but not for everyone. Just do not have time to eat - quickly deteriorate. So, we will conserve in liter jars!

What is required:

  • tomatoes and cucumbers - 0.8 kg each;
  • onions - 0.05 kg;
  • garlic - 0.005 kg;
  • dill - an umbrella;
  • parsley - several branches;
  • rock salt (not iodized) - 0.008 kg;
  • vinegar - 0.01 l;
  • sugar - 0.04 kg;
  • black pepper - 0.001 kg;
  • horseradish.

What to do:

  1. Wash cans well with soap. Sterilize a quarter of an hour from the moment of boiling.
  2. Wash cucumbers thoroughly. And soak for several hours. Then process - trim the ends.
  3. Wash the tomatoes thoroughly.
  4. Process the onion. Rinse under running water. Cut into large rings.
  5. Process the garlic. Wash. Process and chop the greens coarsely.
  6. Put onion, pepper, horseradish leaf, lavrushka, herbs, garlic in a prepared liter container.
  7. Then lay soaked, processed cucumbers. Lay horizontally.
  8. After the cucumbers are laid, fill the jar with tomatoes to the top.
  9. Next is salt, sugar. Pour all this with boiling water. Cover with a sterilized metal lid.
  10. After 15 minutes, pour the water into the stewpan. Place it on the stove for maximum heat.
  11. After boiling water, pour it into a jar, leave for 15 minutes. Then drain the water again, boil, add a little water. Pour it into the jar again. Add vinegar, add water "under the neck." Then roll up, ride for three days.

"Funny company"

It is necessary to prepare:

  • mixed vegetables (cauliflower, tomatoes and cucumbers, carrots) - 1.5 kg each .;
  • spices: dill umbrellas, bay leaves, garlic, cherry and currant leaves;
  • sugar and unmotivated salt - 2 tbsp. spoons;
  • table vinegar 9% - 40 ml.

Cooking is done for a 3-liter tank.

Work order:

  1. Cans are steamed in a steam bath or heated in the oven.
  2. Leave cucumber fruits in cold water.
  3. Rinse the tomatoes under running water.
  4. Cauliflower divided into small inflorescences.
  5. Grate the carrots.
  6. In the banks that cooled down after processing, put dill, horseradish leaves, laurel, cherries, peeled garlic.
  7. Then add tomatoes, cucumbers, cabbage, carrots.
  8. If the cucumbers are large, then they are pre-cut into several slices.
  9. If the cabbage is hard, then you can pre-cook it a little.
  10. With boiled water, fill the jars with vegetables and cover with a sterilized lid.
  11. Drain the brine after 10 minutes into the pan.
  12. In the drained water, add spices and boil. 9% vinegar is poured directly into jars of vegetables.
  13. Boiled marinade fill jars with tomatoes and cucumbers. Cans covered with a lid are rolled up using a special key. Store blanks in a basement or other cool place.

Assorted vegetables with onions, tomatoes and cucumbers for a 3-liter jar

Necessary components:

  • tomatoes and cucumbers of 6-7 pcs.;
  • bay leaf - 2-3 pcs.;
  • small white onions - 2-3 pcs.;
  • rock salt and white sugar - 60 g each;
  • peppercorns (black and allspice) - 5-7 pcs.;
  • citric acid - 0.5 tsp;
  • dill - several umbrellas.

Work order:

  1. Warm cans over steam, pour lids with boiling water or boil.
  2. In slightly cooled cans, so as not to get burned, add spices.
  3. The onions are cleaned and stacked whole if the heads are small or cut into several pieces before laying.
  4. Vegetables are washed and dried with a paper towel.
  5. First, cucumbers are laid, in which the edges are previously cut. Then put the fruits of tomatoes.
  6. In a saucepan with water, dilute citric acid, then add salt and sugar. This marinade is filled with jars of mixed vegetables.
  7. Cover with lids. Then they are placed for sterilization, which for such a size of cans lasts 15-25 minutes, depending on how high the sides of the sterilization tank are.
  8. After the allotted time, the banks get out and roll up, using the key for this. Banks are turned over and covered with a blanket or blanket until completely cooled.

Assorted vegetables are stored in a cool place.

Pickled cucumbers with tomatoes for the winter (video)

The proposed recipes can undergo changes that the hostess will make during the preservation process, based on her experience and taste. The resulting pickled vegetables can serve as a separate snack or combine with a side dish.



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