How to roll up an assortment of tomatoes and cucumbers. Pickled cucumbers and assorted tomatoes

Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most gardeners usually start spring planting by sowing lettuce, parsley and radishes. Recently, the desire for healthy eating and a large selection of greens in supermarkets have forced gardeners to think about which of these plants can be grown in their beds? In this article we will talk about nine of the most interesting, in our opinion, varieties of salad.

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Today we will talk about the annual variety “Amore Mio”. In 2016, petunia “Amore Mio Orange” received a gold medal from the international association of breeders, sellers and producers of flower crops. The plant grows up to 25 cm in height. The bush looks like a ball, which is densely strewn with bright fragrant flowers up to 6 cm in diameter. Does not set seeds. Petunia "Amore Mio" is used for vertical and horizontal gardening.

• Yield: 3 seven hundred gram jars.
• Cooking time is just over 1 hour.

How to pickle sliced ​​cucumbers and tomatoes for the winter:

Let's start with processing vegetables and herbs. Rinse currant leaves, dill “umbrellas” and twigs with cold water and lay them out on a towel. We cut off the “butts” of washed and soaked cucumbers (they are most often bitter). We remove the husks from the onions and garlic, extract the seeds from the pepper pods and remove the stalk. We rinse everything, including the tomatoes, and also lay them out on a towel to dry.

While the herbal ingredients are drying, wash the containers (lids and jars) with soap, rinse them with boiling water (alternatively, you can sterilize them in the oven) and lay them out on a towel.

Chop the dried (or wiped with a napkin) vegetables:

Cucumbers – oblique ovals no more than 1.5 cm thick;
garlic - thin transverse or longitudinal plates;
pepper - strips about 1.5 cm wide;
onion - in half rings about 5 mm thick;
tomatoes - in wide slices.

Fill the glass container. Place 2 pcs at the bottom of each jar. both types of peppercorns, cloves, currant leaves, 1 “umbrella” each and several sprigs of dill, 4 garlic cloves.

Now place the vegetables in rows or mixed as tightly as possible (but so as not to crush the tomatoes). Fill the filled jars with freshly boiled water and, covering with the prepared lids, leave for at least 15 minutes.

Using a plastic lid with holes, we drain the jars back into the container with the remaining unused boiled water (each jar contained about 320 ml of liquid), boil it again and refill the jars with vegetables with it. Now we keep them in this form for only 10 minutes. Then we decant the water again and add the prepared bulk spices (salt and sugar) into it.

After boiling for two minutes, remove from the heat, pour in the vinegar, stir, and fill the jars filled with vegetables with the resulting solution to the very top. Immediately screw the lids on tightly and turn them upside down directly onto the towel.

In this form, leave the chopped cucumbers and tomatoes in the jars until they cool completely.

Have fun!!!

August is already coming to an end, autumn is coming soon, but there is no need to despair. Autumn is also a wonderful time of year. And you and I still have a lot to do in our dachas, vegetable gardens and personal plots. We are still pickling cucumbers and tomatoes in jars, and actively, since they continue to grow actively.

Today I will tell you how to pickle cucumbers and tomatoes together. And how to properly pickle cucumbers and tomatoes, perhaps not everyone still knows about it, especially novice housewives. The recipe is simple, I have tested it many times, it always turns out very tasty pickled cucumbers with tomatoes.

You might be interested in these recipes:

Let's see how to cook pickled cucumbers and tomatoes, and what we need for this.

How to pickle cucumbers and tomatoes for the winter

Recipe for pickling cucumbers and tomatoes for the winter (for a 2-liter jar):

• cucumbers - how many will go in,
• tomatoes - how many will go in,
• dill (umbrellas) - 2 pcs.,
• salt - 1 tbsp. l.,
• sugar - 1 tbsp. l.,
• garlic - 2 cloves,
• bay leaf - 1 pc.,
• allspice - 4 pcs.,
• cloves (buds) - 1-2 pcs.,
• vinegar 9% - 2 tbsp. l.

How to pickle cucumbers and tomatoes together:

1. Rinse cucumbers and tomatoes thoroughly. Especially cucumbers, in two or three waters. Peel the garlic, prick the tomatoes with a toothpick near the stalk 3-5 times, and it is advisable to make the punctures deeper. I’ll answer the question right away, if you have one, why are punctures made? To prevent the skins of tomatoes from bursting due to boiling water. If anyone doesn’t care whether it’s broken or whole, then you don’t have to waste time and don’t make punctures.

2. Next, you and I need to prepare the jars and lids. I personally first thoroughly wash both the jars and lids in a soda solution, then I also rinse thoroughly and tip the jars over to allow the water to drain. And the lids need to be filled with water and boiled for a couple of minutes, either in a soda solution or in a lightly salted solution.

3. In this recipe, I do not sterilize the jars, because the filling will be hot, and all the jars and vegetables will be steamed together. At the bottom of the jars we place dill umbrellas, bay leaves, garlic, pepper, cloves, then cucumbers and tomatoes.

4. Pour boiling water over delicious pickled cucumbers and tomatoes for the winter, just be careful not to burst the jars. To do this, I first take a ladle and carefully pour water into it. I scald the vegetables and the jar from the ladle several times, then pour the rest over the edge, the jars never cracked.

5. Let our pickled cucumbers and tomatoes stand for 15-20 minutes. During this time, the brine will cool down so that you can pick up the jar. And pour the water back into the pan.

6. Water boils, add salt, sugar, stir, pour in vinegar, boil for a minute, and pour the prepared marinade over the pickled cucumbers and tomatoes without sterilization. We roll up the jar, turn it over, wrap it, and let it cool in this position.

7. A marinade with such a content of salt, sugar and vinegar is intended for storage in a cool place, for example in a cellar. If you store it in your home pantries, then make it richer, add 2 tbsp of salt and sugar. l., and 3 vinegar. And everything will be stored wonderfully in your home bins.

Here is a simple recipe for cucumbers and tomatoes for the winter that we prepared for you today. And you get very tasty cucumbers and tomatoes, prepared with your own hands, for the winter. Cook with pleasure, eat, treat your family and enjoy your meal!

Who doesn’t remember the ceremonial removal of the next can from the mezzanine or the depths of the pantry? Jams, homemade compotes and, of course, assorted cucumbers and tomatoes for the winter; every housewife who bakes knows the most delicious recipe.

Why assorted?

Tomatoes and cucumbers are the undoubted leaders in appetizers. They are prepared quickly and easily complement any second dish; vegetable cutting is also not complete without cucumbers and tomatoes. They usually rise sharply in price towards winter, but this fact does not stop housewives. They take a little at a time, they are a couple of pieces for one-time use. Therefore, it is not surprising that assorted cucumbers are actively rolling out for winter.

It’s also easier for summer residents to make plantings, because cucumbers and tomatoes are planted in every garden, and they produce a rich harvest. It’s impossible to eat everything, even with a large family. Therefore, initially, summer residents focus on seaming, since tomatoes are stored longer for the winter and can be eaten slowly.

Why are they rolled together, since there are recipes for separate rolls? It’s okay to put them together in a salad, it’s tastier. It’s curious, but cucumbers go well with tomatoes for the winter; they easily share a jar. They acquire a different taste than if they were rolled separately; this is not so much saving a can, but a commitment to exactly this taste, assorted.

When families are large, you can easily roll up 2-3 liter large jars, but for one-time use, so as not to store it open, it is better to roll up a dozen 1-liter jars.

The classic recipe has the same amount of tomatoes and cucumbers, but for variety, their duet can be diluted with pieces of bell pepper or eggplant, even zucchini, if everyone at home likes these vegetables, otherwise it is better to limit yourself to an assortment of tomatoes with the addition of cucumbers, without anything.

How long to roll?

Interestingly, most recipes for tomatoes and cucumbers for the winter are simple; there is no hour-long cooking, no tracking of consistency, and no need to spend hours twisting or cutting the ingredients.

Cucumbers, first cut off both tails on each, but leave the skin. Country houses can be wiped with a rag to remove thorns.

Tomatoes – remove the stems and carefully pierce each one through the stem using a toothpick.

Already peeled garlic cloves;

Peppercorns, cloves (depending on what you like and how much);

Hot pepper (one will go in a jar).

Next, we prepare the jars. Usually, assorted tomatoes and cucumbers are rolled into large, three-liter containers, which is more convenient and will fit more, because the cucumbers are sealed whole, without cutting. Rinse all jars and sterilize by holding them over steam. Do the same manipulations with their lids.

It is not necessary to preserve them with disposable lids, which are screwed on with a special thing. After all, not every housewife handles it skillfully, and a poorly soldered lid then comes off and the canned product quickly deteriorates. It is better to take tin lids that screw tightly.

Interestingly, cucumbers and tomatoes, when together, are stored better than if you made an assortment of just cucumbers for the winter. Perhaps the acid produced by the tomatoes aids in better preservation by adding reliability. Well, it gives its own flavor, which is why pickled cucumbers “sound” different when combined with tomatoes, as any gourmet-lover will confirm.

Recipe option

Ingredients (for several large jars):

Cucumbers – 1kg;
Tomatoes – also 1 kg;
Sweet pepper - 1 piece;
Garlic – approximately 5-7zb;
Dill (its umbrellas) – 3-4 pcs;
Horseradish root, thin -5cm long, can be found at the market;
Small carrots - 1 piece;
Onion - 1 piece;
Allspice peas - 7-8 pcs (yes, you count them so as not to overdo it);
Salt (see types without iodine according to packaging) – 1.5 tablespoons, flat;
Sugar – 2 tablespoons, also level, without slides;
Vinegar – 70%, homemade, 1 tbsp.

Preparation:

Yes, the recipe is for cooking with pepper, it will soften the taste. First, wash the cucumbers (take medium-sized, hard, crispy ones). Then we place it in a large saucepan and fill it with water. They stand there for 2 hours, change the water every hour.

We clean the horseradish root, remove the internal seeds from the sweet pepper, and cut both into medium strips. We also peel small carrots, divide them in half, and divide the onion into 4 equal parts.

We take the jar. First, put half of the washed greens on the bottom, then garlic, peppercorns, onions, chopped carrots, then horseradish with bell peppers.

Standing, place the cucumbers, pressing them together, then the tomatoes. Don't squeeze them too hard, just keep them tight.

Next, carefully pour the water into another, clean saucepan, add salt and sugar there and boil. You need to cook until the spices dissolve. Pour the resulting brine over the vegetables again, add vinegar and roll up.

If several jars are prepared, you need to stack and fill them at the same time as one, then cooking will not take very much time, and everything in the jars will be the same.

Actions of the housewives: the jars are placed in a row, filled with the same contents, then a liter of water is poured in or as much as it takes to fill them to the top. Prepare a lot of boiling water in advance, pour all the prepared jars. Then you need to roll everything up one by one, then turn it over and leave it wrapped until it cools down.

Important: When the lids warm up from the inside, they will tighten more tightly.

Not scary. Check all the jars so that the lids do not come off, and so that the blanks can be stored longer, you can stretch each one with polyethylene on top, securing it with a rubber band.

When opening, it is better to store the jar in the refrigerator, and regularly check those placed in the pantry. Don't be afraid of pouring boiling water, glass jars can withstand. Just place it carefully, holding it with a cloth so as not to get burned. It is convenient to check the amount of spices while cooking the brine.

Is it necessary to replace tomatoes with cherry or tomatoes? You can of course try replacing it in . Pickled cherry tomatoes are also not bad; by the way, you can add more of them, about a dozen per liter of brine.
Take strong tomatoes too; overripe soft ones are better suited for rolling. Their shape and strength are important here. It’s better if they’re slightly underripe and greenish, as the best winter recipes recommend.

Where to store?

You can put them in a row in the cellar, as the grandmothers did, or on the balcony or in the mezzanine, but it’s better not in a high place, still full 2 ​​or 3 liter large jars. You can occupy a refrigerator shelf; they do not need extreme cold for long-term storage until the jar is opened.

Difficult for a beginner?

Not at all. After all, there is no need to monitor the consistency, cook for a long time or chop for hours. For example, jam is more complex, but recipes with photos for assorted dishes are considered the simplest and fastest. Some people prefer assorted cucumbers separately, thinking that tomatoes spoil them. But for some reason such pickles don’t last long, and it’s more fun to eat together, as if two different types of vegetables have become inseparable comrades.

Greenery?

Any kind you like. Look at the smell, each green will give its own note. Some add a bay leaf, then remove it from the plate, others take more dill. Except parsley. It almost never appears in recipes.

Without sweet peppers, the assortment will be saltier, although sugar softens the degree of influence of salt. It is better to make preparations by mid- to late summer, because vegetables ripen quickly, especially when you are a summer resident. So that the excess does not go to waste.

Why are there cucumbers on the bottom of the jar, so it’s harder to take them out later?

They are harder and can crush tomatoes, especially if they are not too hard. After all, the pressure is increased by water, the can moves. It is better to take not long, medium-sized cucumbers, then there will be more of them in one jar. And the tomatoes are average.

Of course, such assortments are also found on sale, but there they put a lot of vinegar and other ingredients in jars to maintain the taste. It is unknown how many nitrines or nitrates there will be in a jar. Plus the cost. Remember how much a small, liter jar of cucumbers will cost? Assorted items are harder to find. True, some summer residents sell their own pickles; here it is important to trust the “manufacturer”.

Hello, dear readers!

Today I will share my favorite recipe for assorted vegetables: marinated tomatoes and cucumbers for the winter. According to this recipe, I make both cucumbers and tomatoes and them together. The results are very tasty, aromatic, crispy cucumbers, and we drink every drop of the brine.

The other day I harvested this crop of cucumbers and the tomatoes are ripe.

Cucumbers from the garden

I specially photographed the entire process and now I will show you the entire recipe with step-by-step photographs.

Assorted recipe - pickled cucumbers with tomatoes

For a 3-liter jar I take:

I put the cooled jars in the underground. They stand very well all winter and are eaten with pleasure in winter.

I started doing everything outside, but then a little rain drove me home with the cans. I finished my preparations at home. I also wanted to show this cucumber that grew.

Some tips:

In the same way, I make cucumbers alone, but if you add at least 2-3 tomatoes to a jar of cucumbers, they are stored better.

I cut off the tip of the cucumbers, and pierce the tomatoes with a fork at the stem so that the skin does not burst.

I divide the tomatoes according to ripeness: red ones in one jar, greenish ones in another.

When pouring the marinade, pour all the water completely into the jar; a large sediment remains from the salt - no need to pour this dirt into the jar.

When you pour boiling water into jars for the first time, place them in a cup of very hot water so that the sudden heating does not cause the jar to burst.

Here is a step-by-step recipe for assorted cucumbers and tomatoes. And here are the finished pickled cucumbers.