Pickled cucumbers with tomatoes - summer assortment for the winter
Pickled cucumbers with tomatoes - summer assortment for the winter from seasonal vegetables. Pickled vegetables are present on any holiday table, therefore, as they say, there are not many such preparations. Though filling the cellar to the eyeballs, anyway, it will be empty by spring. In large families, you can pickle vegetables in bulk containers. The older generation may remember the five-liter cans of Bulgarian and Hungarian pickles, which were issued on coupons for the holidays. Half-liter jars are amazingly suitable for a small company. It is better to diversify their assortment, so to speak from the inside, to cook different marinades, to try original additives and new tastes.
In this recipe I’ll tell you how to quickly and reliably roll a jar of pickled cucumbers and tomatoes so that it is tasty and stored for a long time.
- Time for preparing: 20 minutes;
- Amount: 1 half liter can.
Ingredients for Pickled Cucumbers with Tomatoes
- small cucumbers;
- small tomatoes;
- 2 cloves of garlic;
- 1 pod of hot pepper;
- 1 tablespoon of apple cider vinegar;
- 2 tablespoons of sugar;
- 2.5 teaspoons of table salt;
- 2 bay leaves;
- mustard seeds, black pepper.
The method of preparation of pickled cucumbers with tomatoes
We wash small cucumbers in half so that it fits into the bank more. We will not sterilize containers in advance, because the vegetables are not sterile. In a cleanly washed half-liter jar, put a few chopped cucumbers.
My tomatoes, we pierce near the stalk so that the peel does not burst from boiling water. Add the tomatoes to the cucumbers.
We complete the jar with vegetables to the very shoulders.
Pod of hot pepper cut into wide rings, put in a jar.
Peeled garlic cloves cut in half, add garlic to other vegetables.
We boil a lot of water. Pour boiling water into a jar, pour in a saucepan after a couple of minutes, pour boiling water again. Change the water again, leave the vegetables in boiling water to warm up.
In the water drained from vegetables, pour salt and sugar, one teaspoon of mustard seeds, a little black pepper, bay leaves. We boil the sauce for pickled cucumbers with tomatoes for 5 minutes, pour a tablespoon of water, and in return pour a tablespoon of vinegar.
Drain the hot water from the vegetables, pour the boiling pickle fill.
Pour boiling water over the lid, close the jar loosely at first.
At the bottom of a deep pan we put a towel, put a jar. Pour hot water from the tap so that it reaches almost to the lid.
We put the pan on the stove, over high heat we heat almost to a boil, pasteurize for 9 minutes. We make sure that the water does not boil.
Screw the lid tightly, turn the jar upside down. After cooling, clean in a cool and dark place. Pickled cucumbers with tomatoes can be stored in the apartment, however, choose a place away from heating appliances and direct sunlight.
To make pickled cucumbers crispy, it is important not to sterilize the workpieces, but pasteurize, that is, the process temperature should not exceed 85 degrees Celsius. If there is no thermometer, then it looks like this on the eye - a park forms above the surface of the water, and small bubbles sometimes come off from the bottom of the pan.