Homemade pickling of assorted tomatoes and cucumbers. Assorted pickles

Salted assorted tomatoes and cucumbers

We offer you quickly and without any hasslepickle cucumbers and tomatoes together. The undeniable advantage of our recipe is that it will be ready within a day, and after aging at room temperature Within 2-3 days, the vegetables will acquire the taste of those pickled in a barrel.

So, in order to pickle cucumbers and tomatoes together, you will need:

cucumbers ,
">tomatoes">,
">green">,
horseradish, currant and cherry leaves,
garlic .

For brine (per 1 liter of water):

with l - 1 tbsp. l. with a slide,
Sakha r - 2 tbsp. l. no slide ,
Limo fresh juice – 1 tbsp. l.

Wash the vegetables and prepare them for placing in containers ( large saucepan or bowl). Large tomatoes and cucumbers should be cut in half. Trim the edges of small cucumbers, make a cut on tomatoes and put finely chopped garlic and herbs inside each fruit. Don't forget. Place vegetables in containers in rows, topping them with garlic, leaves and herbs.

Prepare the brine - add sugar and salt to the water and bring to a boil. Remove the filling from the stove and add it required quantity lemon juice. Pour hot brine over the stacked vegetables and keep the assortment at room temperature for 24 hours.

Pickled assorted cucumbers and tomatoes

Pickle cucumbers and tomatoes together very simple, but such vegetables do not last long. For those who want to prepare assorted dishes for the winter, we will tell you how to marinate tomatoes and cucumbers in one jar.

You will need:

small cucumbers,
ripe tomatoes,
carrot,
bell pepper,
garlic,
onion,
spices: cloves, allspice, peppercorns.

For marina yes (per 1 liter of water):

coarse salt (not iodized) – 1 tbsp. l.,
sugar – 2 tbsp. l.,
9% vinegar - 1.5 tbsp. l.

Place vegetables in pre-sterilized jars: cucumbers, tomatoes, carrots and bell peppers cut into slices, onions cut into rings, halves of garlic cloves. If you only have a couple of jars and you don’t want to spend a lot of time sterilizing them,

Pour boiling water over the assortment, let stand for 5 minutes and drain the water into a saucepan. Add a little more boiling water from the kettle to the water, add the required amount of sugar and salt, spices and bring to a boil. Remove marinade from heat and add table vinegar. Ready marinade pour vegetables into jars, cover with lids and let them stand for 20 minutes. Roll up the lids, turn the jars upside down and cover with a blanket. Wait until the assortment has cooled down and put the preparations in a cool place.

Another interesting option canning – For this type of canning, it is better to take small tomatoes. This appetizer will decorate the table and pleasantly surprise your guests with its taste.Bon appetit!

Tomatoes and cucumbers in one jar for the winter are a common theme during the harvesting season. In winter, you open the jar and eat the cucumber and enjoy it. Affordable and tasty in one container.

In the summer, vegetables are much cheaper in the retail chain, and in our garden plots we carry them to our kitchen in buckets and bags. Therefore, preserving fruits for the winter as a source of biological active substances is our task.

Today we’ll look at several recipes that will help get our juicy and meaty vegetables into jars. There are many cooking methods and the simplest of them are in this article.

A unique simple recipe - tomatoes with cucumbers in a sweet marinade

See how you can prepare our vegetables for the winter simply and without sterilizing the jars. This recipe involves filling the jar 3 times.

You will need:

Salt - 3 tbsp. spoons without a slide
Sugar - 6 tbsp. spoons without a slide
Apple cider vinegar - 6 tbsp. spoons
Mixture of 5 peppers - 0.5 teaspoon
Spices: onions, celery, dill umbrellas, garlic, horseradish root, capsicum - all to taste

Cooking method:

1. Vegetables need to be washed, and you can cut off the ends of cucumbers on both sides.

2. At the bottom of the jar we put: onions cut into thick rings, celery sprigs, dill umbrellas, chopped pieces of horseradish root, garlic cloves, half a pod of hot red pepper.

3. Place the prepared cucumbers in the jar. Place more celery sprigs in the center.

4. For tomatoes, use a toothpick to make a puncture in the place of the stalk.

5. Place the tomatoes tightly in the remaining space of the jar. Add more celery sprigs and add half a pod of hot green pepper. That's all, tomatoes, cucumbers and herbs are already in the jar.

6. Pour boiling water into the jar and cover with a sterile lid.

7. Let it sit for 30 minutes.

8. Now we make the brine: pour water (1.5-2.0 liters) into a saucepan, add sugar, salt and bring it all to a boil.

9. Pour the water from the jar into the sink and fill it with boiling brine. Cover with a sterile lid and leave for 15 minutes.

10. Then pour the brine from the jar into the pan. Add a glass of water and peppercorns to the brine and put the pan on the fire.

11. Just before boiling, pour apple cider vinegar into the brine.

12. Using a ladle, fill the jar with vegetables to the top with boiling marinade.

13. Let's close the jar iron lid and let's roll up. Turn the jar upside down until it cools completely; you don’t need to wrap it up.

Happy preparations!

“Assorted” tomatoes and cucumbers for the winter in 1 liter jars

The marinating method occurs by filling the jars 2 times.

Preparation:

1. Place the following spices on the bottom of a sterilized jar: black peppercorns, bay leaves, horseradish leaves, tarragon sprigs, dill umbrellas, cherry or currant leaves, garlic cloves.

2. Place the cucumbers tightly in the jar.

3. We make several punctures on the tomatoes near the stalk and put them in a jar with the cucumbers. It is enough to make 4-5 punctures so that the skin does not crack.

4. Place more dill umbrellas and a horseradish leaf on top of the jar. This way you need to fill all 1 liter jars.

5. Now fill all the prepared jars with vegetables and spices with boiling water to the very brim. Cover the jars with sterilized lids for 30 minutes.

6. We put a special device on the jar to drain water into the pan.

7. In this way, drain the water from all the jars into the pan.

8. Place in a saucepan with water, based on 1 liter jar: 1 tbsp. a level spoon of salt and 2 tbsp. spoons of sand. Place the pan with the marinade on medium heat and let simmer for 2 minutes.

9. Pour the boiling marinade into jars. Add 2 tbsp to each jar. spoons of vinegar 9%. Immediately screw the lids on.

10. Turn all the jars upside down and leave them like that until they cool completely.

This recipe has been proven over the years with very aromatic vegetables.

Video on how to prepare cucumbers and tomatoes for the winter with other vegetables in a 3 liter jar

Check out another way to pickle vegetables for the winter. It differs from others in the sequence of syrup preparation.

It is clear that summer does not last forever, so we need to take care now how to decorate dining table all vegetables in winter.

Delicious tomatoes with cucumbers and bell peppers in jars for the winter

You will need:

Tomatoes
cucumbers
Sweet pepper - 3 pcs.
Garlic - 1 head
Spices: parsley, dill, horseradish leaf, 10 black peppercorns, 1 teaspoon grain mustard, 6 currant leaves
For marinade per 3 liter jar: 1.5 liters of water, 3 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 1 teaspoon vinegar essence

Preparation:

Jars and lids must be sterilized.
The greens need to be washed, dried and cut.
Wash the tomatoes and cucumbers thoroughly and prick with a fork. Peel the sweet pepper and cut into slices.
First put the greens on the bottom of the jar, then sweet pepper, cucumbers, tomatoes.
Pour boiling water over jars of vegetables for 15 minutes.
Make the marinade: bring water to a boil, add sugar and salt. Fill jars with vegetables with hot marinade.
Add 1 teaspoon of vinegar essence and grain mustard to each 3 liter jar.
We roll up the jars, turn them over, and wrap them warmly until they cool completely.

Pleasant to eat at any time of the year.

Video on how to prepare a delicious “Assortment” for the winter from vegetables without sterilization

Watch the video on how to prepare a preparation for the winter from various chopped vegetables: cucumbers, tomatoes, zucchini, sweet peppers, onions.

Preparations for the winter have been made and stored for long-term storage.

Pickling cucumbers and tomatoes is a favorite pastime of Russians at the end of the summer season. It was at this time thrifty housewives trying to replenish supplies canned vegetables to please original snacks and their relatives' salads whole year. From our article you will learn how to do it correctly. The recipes are quite simple and you can easily cope with them.

Assorted vegetables “Summer in jars”

Vegetables prepared according to our recipe will help you out more than once in a variety of situations. With their help you can cook delicious salad or submit them as independent snack To festive table. How to prepare assorted pickling:

Sort the cucumbers and tomatoes, wash and keep for half an hour in clean water.
Sterilize liter jars in the oven or over a boiling kettle.
When the container has cooled, place dill umbrellas on the bottom, bay leaf and peas allspice.
Place the vegetables in jars, add three or four cloves of garlic to each of them, pour boiling water over them and let sit for half an hour.
When the specified time has elapsed, drain the water into the pan and prepare the marinade. For one and a half liters of liquid, add two tablespoons of salt and four tablespoons of sugar.
Place the pan on the fire and bring the water to a boil. After this, remove it from the stove and pour in 20 grams of vinegar.
Mix the marinade and pour it into jars.

Screw on the dishes with sterilized lids, turn them over and wrap them in blankets at night. After this, place the jars in a cool place.

Pickling cucumbers and tomatoes for the winter

How nice it is to open a jar of canned vegetables prepared with your own hands in winter! Such a treat is in no way inferior in taste to factory-made preparations, and often surpasses them in all respects. Below is a recipe for assorted pickling.

medium size wash and fill cold water for one hour. After this, wipe them again with a sponge and remove the stalks.
Pour water into a large saucepan and place it on the stove.
Place dill umbrellas, celery leaves, garlic cloves, bay leaves, sweet peas, and one horseradish leaf at the bottom of sterilized jars.
Place the vegetables in the prepared container - place the cucumbers “standing” and place the tomatoes on top. If you wish, you can put whole or cut squash between them.
Fill the jars with boiling water to the very top, let them stand for five minutes, and then pour the liquid back into the pan.
To prepare the brine, add two tablespoons of salt and three tablespoons of sugar per three liters of water to the drained water.
Bring the water to a boil, turn off the heat and pour two teaspoons of 70% vinegar into it (also for three liters of water).
Pour the marinade into jars, screw each metal lid Using a special seaming machine, turn it over and cover it with a fur coat.

Pickling cucumbers and tomatoes in this way allows you to store vegetables for two years and practically eliminates their souring.

Salt cucumbers and tomatoes together

If you like salted vegetables, then pay attention to this recipe. With its help, you can quickly prepare your favorite savory treat and safely store it for a whole year. Pickling cucumbers and tomatoes in jars is carried out as follows:

Sort and wash the vegetables. Cut large cucumbers cut the tomatoes in half in the stem area and place the garlic and chopped herbs inside. Peel the carrots and cut into rings, cut the onion into rings, and cut the sweet pepper into slices.
Place the vegetables in a jar in layers, then pour boiling water over them and let sit for five minutes. After this, the water should be poured into a suitable pan.
For the marinade, you will need to take a tablespoon per liter of water. coarse salt, two tablespoons of sugar and one and a half vinegar (we will add it at the very end). Bring the liquid to a boil and then pour it back into the jars.

Cover the vegetables with clean lids, let them stand for 20 minutes, and then roll up. Keep the assortment upside down and covered with a blanket until it cools down.

Salting for the winter

In this recipe we will tell you how to make them buy special taste and a unique aroma. Read how to pickle cucumbers and tomatoes and get down to business with us.

Sort, wash and soak the cucumbers in clean water for a couple of hours. Wash the tomatoes and use a toothpick to make several punctures near the stem.
Cut the hot pepper and horseradish root into small pieces.
Peel the carrots and cut into rings.
Process the sweet pepper, cut into several pieces and remove the seeds.
Separate the cauliflower into florets.
Wash the cucumbers again and cut off the ends with a knife.
Boil required quantity water and dissolve salt in it (one tablespoon is enough for one liter).
Place the prepared vegetables in layers three liter jars by adding garlic and a stalk of celery.
Pour boiling water over the assortment, cover with sterilized lids and put in a place where they will not interfere.
On the evening of the third day, drain the water from the jars into a suitable pan. For convenience, secure a piece of gauze to the lid using an ordinary rubber band.
Add a little more liquid and salt to the pan (half a teaspoon per liter).
Boil the brine and pour it into the jars.

Cover the assortment with newly pasteurized lids and turn it over until it cools. Prepared vegetables They turn out very tasty and crispy, so they are a great addition to any meat, fish or poultry dishes in winter.

For pickling, use only special varieties of cucumbers with thin skin.
Do not forget that pickling cucumbers and tomatoes is a creative process, and you can always change the composition of the assortment to your taste. For example, you can add beans or pieces of eggplant to these vegetables.
Standard spices for pickling are dill, garlic, horseradish root, as well as currant, cherry or oak leaves.

Conclusion

We hope that you find the recipes we described in our article useful. Cook with pleasure and delight your loved ones with new dishes.

Preserving cucumbers and tomatoes is a classic homemade preparation for the winter. These vegetables are not only good on their own, but also combine perfectly in one jar, acting a great addition for second courses. We will learn how to prepare an assortment of cucumbers and tomatoes from this article.

Recipe No. 1. Spicy

Lovers will love this recipe. winter preparations"with a twist." The amount of ingredients is calculated for one liter jar.

Cucumbers – 300 grams;
Tomatoes are dense and fleshy – 400 grams;
Hot pepper (depend on your own taste);
Dill - several sprigs;
Garlic - 2 cloves;
One horseradish leaf;
Peppercorns - a few pieces;
Sweet bell pepper – 1-3 pieces;
Salt and vinegar - a tablespoon each;
Sugar - half a tablespoon;
Lavrushka.

How to cook

Wash the vegetables, prick the tomatoes with a toothpick in the area of the stalk in several places. In a jar (pre-sterilized) put: bay leaf, dill, garlic, peppercorns, horseradish, hot pepper.

Place the cucumbers tightly on the bottom of the jar. If the fruits are small, then we use them whole. Larger specimens can be cut into pieces. The taste of the product will not be affected in any way. Place bell pepper rings on the cucumbers. We put whole tomatoes on top; it is better to take smaller fruits. Add assorted sugar and salt, add boiling water and cover with a lid. Lids for winter preparations need to be boiled in boiling water for several minutes to disinfect.

Now the workpiece can be sterilized. Place a cloth at the bottom of a pan of water and place a jar in it. The water should cover the jar up to the shoulders. Now turn on the heat and wait for it to boil. After the water boils, sterilize the assorted cucumbers and tomatoes according to this recipe for 10 minutes. Now take out the jar, pour in vinegar and screw it on. Leave to cool upside down under a warm shelter. When the assortment has completely cooled, you can put it away for storage.

Recipe No. 2. Assorted cucumbers and tomatoes

The components are also designed for a liter jar.

Cucumbers – half a kilo.
Tomatoes – 200 grams.
Onion - half a head.
Bell pepper – half a peppercorn.
Green dill - 3-4 sprigs.

For the brine:

Water – 1.5 liters.
Sugar and salt - a tablespoon each, the same amount of vinegar.

Preparation

Cucumbers washed and pre-soaked in water, cut into slices. We do the same with tomatoes. This recipe requires elastic tomatoes; you can even use brown vegetables. Soft vegetables will simply fall apart in the prepared assortment. bell pepper cut into rings, do the same with the onions. Yellow pepper rings will look beautiful in this assortment, but if you don’t have one, you can use red or green. While the vegetables are being cut, you need to sterilize the jars and lids. To sterilize jars, you can use the oven and simply hold them over steam. Now we will lay out the assortment. We put pepper on the bottom, whole sprigs of dill on it, the next layer is cucumber, then onion, and tomatoes complete the composition.

To prepare the brine, add salt and sugar to the water and bring to a boil. Immediately pour the brine into the jars. Now all you have to do is sterilize the assortment for 10 minutes and you can roll it up. How to sterilize is described in the previous recipe.

Recipe No. 3. Assorted vegetables

You can diversify the assortment of tomatoes and cucumbers by including other vegetables in the composition, you will get an assortment of vegetables.

So, we need:

For the marinade we need:

3 tablespoons sugar;
2 tablespoons salt;
5 peas of allspice;
3 cloves;
A tablespoon of vinegar essence.

Cooking instructions

Cut white cabbage into squares. Cut the pepper into pieces. Cucumbers and tomatoes remain intact. To the bottom of 3 liter jar lay out the spices, and then the prepared vegetables in random order. Here you can allow yourself to show your creative imagination. Vegetable platter pour boiling marinade and sterilize for 20 minutes. Bright winter snack ready. Zucchini, zucchini, squash and carrots can also be used in this recipe.

Don't be afraid to experiment with new recipes and surprise your household!

Every amateur gardener knows that growing tomatoes in close proximity to cucumbers is not recommended. These plants are antagonists. Each vegetable needs its own bed. But when salted or pickled, tomatoes go well with cucumbers. Of course, there are strict guardians of the canons who even serve these pickles on different plates. I propose to boldly break any canons and create, create new combinations of products and tastes. Take ripe tomatoes and cucumbers and wash them.

Regular glass jars with a capacity of 3 liters should be washed well. After this, they need to be rinsed with boiling water and allowed to drain. We fill the jars with cucumbers and tomatoes in a ratio of 50 to 50. This pickling is done on long time, so no cutting of cucumbers or piercing of tomatoes is performed.

From this moment on, the paths of all winter pickle purveyors diverge. Everyone has their own traditions and tastes. Some people put 5 tablespoons of sugar per 3 liters in cucumbers (in addition to salt) and drain and boil the brine 5 times, pouring it back into the jars. Here is a recipe for lazy people. Like me. To pickle vegetables you cannot do without salt and sugar - this is understandable. We also need a little vinegar, fresh or dried dill with umbrellas, cloves (2 pieces per jar), 2-3 peas of allspice, a couple of cloves of garlic, bay leaf and coriander on the tip of a knife. Garlic and dill are the main sources of aroma and taste of all such preparations. Doses of all spices should be minimal. One extra clove can ruin the whole taste.

Add halved garlic and all other spices, except dill sprigs with inflorescences (umbrellas), to the jars with cucumbers and tomatoes. You can add currant leaf and some horseradish leaves.

Next begins the “deadly act” for lovers of precise doses and cooking marinades. We take an ordinary clean tablespoon and pour two tablespoons with the top of salt and the same amount of sugar into each jar. That's all. No weighing or calculations of marinade volume per 1 jar of vegetables...

We plug the jars with washed sprigs (inflorescences) of fresh dill, trying to ensure that they do not protrude over the edge of the jar. Add one tablespoon of the cheapest 9% food grade vinegar essence to each jar.

Carefully pour boiling water into the jars. And close them with lids. The photo shows that the salt has not completely dissolved; even more salt and sugar have settled to the bottom of the jars. It’s okay, take a towel and, pressing the lid to the jar, turn the jar over 3-4 times. All the salt and all the sugar will dissolve in seconds. We leave the jars at room temperature to cool for 8 hours. Then you can remove the lids and add boiling water to the top of the jars. We finally close or roll up the jars and put them in a cold and dark place. Homemade salting– the assortment of tomatoes and cucumbers is ready. Or rather, it will be ready for use in three months.