Sweet tomatoes and cucumbers in one jar. Assorted tomatoes and cucumbers for the winter: the most delicious recipes

Today I want to offer you a recipe for delicious pickled cucumbers and tomatoes for the winter. This vegetable platter will serve a great addition to second meat or fish dishes. Also, these pickles are perfect as an addition to many people’s favorite or. The marinade is being prepared for them traditional way. To prepare it you will need water, salt, vinegar, granulated sugar and available spices. The time and effort spent will more than pay off the result. In winter, such a jar of crispy cucumbers and tomatoes will certainly delight your family. Prepare this wonderful recipe even the most novice housewives can do it. Follow these simple recommendations and everything will work out for you!

Ingredients:

small cucumbers – 500 gr.;
Cherry tomatoes – 500 gr.;
1 heaped tablespoon of salt;
1/2 tablespoon granulated sugar;
1 full tablespoon of vinegar;
fresh garlic - 2 cloves;
allspice (peas) – 4 pcs.;
1 sprig of dill (with seeds);
horseradish – 1 small stick;
water.

The ingredients are for 1 liter jar.

How to pickle tomatoes and cucumbers:

1. Fresh and hard cucumbers(no more than 10 cm) keep in cold water 2–4 hours. This will help saturate them with water and cleanse them from dust and dirt. Wash the cucumbers thoroughly with a brush and then rinse with water. Be sure to remove the stem from them.

2. There is no need to sterilize the lids and jars; it is enough to rinse the jars with baking soda, and lightly pour boiling water over the lids.

3. Place spices at the bottom of a clean jar - black peas, a sprig of dry (with seeds) dill and horseradish cut into pieces.

5. Place small Cherry tomatoes on top of them.

6. Sprinkle fine salt. Next add granulated sugar.

7. Fill the contents of the jar with boiling water to the very top. Cover metal lid, wrap the jar and leave for 10-15 minutes so that the tomatoes and cucumbers warm up.

8. After 10-15 minutes, remove the lid and pour the water into a pan or other container (it’s convenient to have at home for these purposes). nylon cover with small holes). After this, add one tablespoon of vinegar to the jar of vegetables and cover again with a metal lid.

9. Bring the water from the jar to a vigorous boil. Pour the resulting hot brine over our cucumbers and tomatoes, and immediately close using a canning (rolling) machine.

10. Closed jar turn over and wrap in a warm blanket (plaid). Keep in this state until completely cooled (about a day). Next, unwrap the tomatoes and cucumbers and put them in the pantry for storage.

Bon appetit!!!

Thanks to Irina for the recipe with photos.

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 allspice peas.
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 that, 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 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 at the bottom of sterilized jars. sweet pea, as well as one horseradish leaf.
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 the jars, screw each with a metal lid using a special seaming machine, turn it over and cover 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 Bell pepper- in 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 parts 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 three layers 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 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.

Assorted vegetables from cucumbers and tomatoes (and you can also add sweet peppers or onions, carrots) are the most delicious preparation for the winter. You will definitely like the recipe for rolling assorted dishes without sterilization, because the preparation will take less time. But then, I opened the jar and immediately there was a variety of pickled vegetables on the table. Some people want to crunch on a cucumber, others want to snack on a tomato – there is a snack for every taste.

With all its advantages, preparing an assortment of cucumbers and tomatoes is very simple: put the sorted vegetables and spicy herbs in jars, pour boiling water twice, and the third time with marinade. Roll up and put away for storage. You can use any jars, depending on the number of eaters - for a small family it will be more practical to pickle vegetables in liter or one and a half liter jars, for a larger family it is better to take three-liter containers.

To prevent tomatoes from bursting when poured with boiling water, select varieties with thick skin, fleshy, and small in size. And before putting it in jars, make punctures on one side (around the stalk).

Ingredients for a liter jar:

tomatoes – 300 gr.;
cucumbers – 300 gr.;
garlic – 4-5 cloves;
dill umbrellas with seeds (fresh or dry) – 3 pcs.;
celery (sprigs) – 2 pcs.;
horseradish leaves – 1/3 of a large leaf;
allspice – 3-4 pcs.

For the marinade:

water – approximately 500 ml. per liter jar;
vinegar 9% - 40 ml;
salt and sugar - 1 tbsp. l. with a slide.

Preparing assorted tomatoes and cucumbers for the winter

We select small cucumbers and tomatoes. If you roll into three liter jar, take larger vegetables. Rinse under running water. Prick the tomatoes with a toothpick or skewer. You can cut off the ends of cucumbers.

Place the set in cleanly washed jars spicy herbs: horseradish leaf, dill, garlic, celery (if available, add currant or cherry leaf). Place the cucumbers vertically, occupying about half the jar.

Cover the cucumbers with another layer of herbs, throw in peppercorns and garlic. Fill the remaining space with tomatoes, place them tightly, but do not press down too much so as not to damage the skin. We fill the voids on top with greenery.

Boil the required amount of water in a ladle (calculate based on the volume of filled jars). Pour into jars with assorted vegetables. Cover and leave to steam for 10 minutes.

Drain the cooled infusion, boil again and refill. Let stand for 15 minutes. Pour back into the ladle.

Bring the infusion to a boil. Add salt (use coarse salt) and sugar. Let it boil for a minute or two. Add vinegar.

Fill the jars with assorted vegetables with the prepared marinade, completely covering the vegetables and herbs. Tighten with screw caps or roll up with a machine.

Having turned the jars with assorted dishes onto their sides, put a blanket over them and leave to cool for 10-12 hours. Then we move it to a cool, shaded place for storage. It is recommended to try assorted tomatoes and cucumbers no earlier than a month later, so that the vegetables have time to absorb the marinade. Good luck with your preparations!

During the canning season, my eyes just run wild: what to cook? Canning cucumbers or working on tomatoes? Or maybe remember about the aromatic bell pepper? There is only one way out - to prepare assorted vegetables for the winter. In this case, no one will be deprived of attention, and in the pantry there will be very appetizing jars with assorted cucumbers and tomatoes for the winter, and even in the company of bell peppers.

I have very good recipe such preservation, which was shared with me by a friend, a magnificent hostess and a great connoisseur good preparations. The highlight of this assorted vegetables for the winter - in excellent marinade, which is what makes cucumbers, tomatoes, and peppers very tasty.

The recipe itself is simple and involves sterilizing jars of assorted pickles for the winter. To all those who prefer multiple fillings to sterilization, I can say with confidence: it is best to roll up such assortment in a liter jar for the winter. And it is more convenient and faster to sterilize such a volume than to fill it with water and marinade several times. Try it and you will see for yourself what delicious assortment It will work out for the winter in the end!

Ingredients for 1 liter jar:

200 g cucumbers;
200 g tomatoes;
2 bell peppers (about 250 g);
2-3 sprigs of parsley;
2 black peppercorns;
1 dill umbrella;
4 cloves of garlic;
a piece of horseradish leaf (6-8 cm);
1 cm ring of horseradish root and hot pepper.

Marinade:

3 liters of water:
1 glass of 9% vinegar (200 ml in a glass);
0.5 cups of salt;
0.5 cups sugar.

Preparing a winter assortment of cucumbers and tomatoes:

We select vegetables. We choose small cucumbers, correct form, with intact skin. Wash the cucumbers thoroughly, cut off both ends and fill with cold water. Let it sit like this for a couple of hours. If the cucumbers are not very fresh, soak them in water for 3-4 hours, changing the water a couple of times. We select small tomatoes (ideally plum-shaped), always dense, with intact skin. Wash the tomatoes in cold water. We select bell peppers that are fleshy and have the correct shape. Peppers can be taken in any color. Cut the peppers in half and remove the seeds.

Carefully wash the parsley, horseradish leaves, and dill. Peel the garlic cloves.

Peel the horseradish root and cut it into centimeter rings. At the bottom of sterilized jars we put parsley, half of the horseradish leaves, an umbrella of dill, hot pepper, horseradish root, and peppercorns.

Then we add cucumbers, tomatoes and peppers, trying to fill as much of the jar as possible. Assorted vegetables in a jar for the winter can be placed in any order, no matter what comes first - cucumbers, tomatoes or peppers. Place the remaining horseradish leaves on top.

Preparing marinade for assorted dishes. Bring the water to a boil, add salt and sugar and, stirring, cook for 2-3 minutes until the crystals are completely dissolved. Pour vinegar and turn off the heat. Carefully pour the boiling marinade into the jars of vegetables.

We cover the jars with boiled lids and send them to sterilize. Sterilize liter jars for 20 minutes.

After which we carefully remove the jars and immediately close them hermetically. Turn the jars upside down and leave them like this until they cool completely. This product can be stored at room temperature.

We are now in a period when cucumbers are starting to fade a little and tomatoes are starting to ripen. I decided not to miss this opportunity and prepare a pickled assortment of cucumbers and tomatoes for the winter. For flavor, I added half to each jar. bell pepper. The assortment turns out very tasty. In winter, when you open a jar of this preparation, you immediately think of sunny summer days. I packed the vegetables into the jars quite tightly, and in the end I used exactly 1 liter of marinade for 3 jars of 900 g each. For a more accurate measurement, put the vegetables in jars and fill them with water, and then measure the amount of water when draining.

To prepare a pickled assortment of tomatoes and cucumbers for the winter, take the products according to the list.

Cut off the ends of the cucumbers.

Sterilize jars in a convenient way. At the bottom of each jar put 5-6 cloves of garlic, 1-2 bay leaves and an umbrella of dill, also add 5 peas of black and allspice. Place the cucumbers vertically in a jar in one layer.

Place bell pepper pieces in a jar and fill to the top with tomatoes.

Boil water in a saucepan and pour over vegetables for 10 minutes. After this time, drain the water into the pan and bring it to a boil again, pour the vegetables again for another 10 minutes. Cover the jars with lids.

After 10 minutes, drain the water from the jars again and measure its amount. Add sugar, salt and vinegar to the water. Add sugar with a heap, and salt without a heap. Let the marinade boil and wait for the salt and sugar to dissolve. Pour the marinade over the assortment, screw the jars on and turn them over onto the lid. Wrap the pickled assortment of tomatoes and cucumbers in a towel until it cools completely.