In a simple plastic bag you can make not only lightly-salted cucumbers, but also lightly-salted tomatoes. This is what I suggest you do.

You will need

1. - tomatoes - 1 kg;
2. - garlic - 8-10 cloves;
3. - dry dill - 3-4 umbrellas;
4. - sugar - 1 tsp;
5. - Salt coarse - 1 tablespoon;
6. - bitter pepper - at will.

Instruction

• First of all, rinse the tomatoes thoroughly, then let them dry or rub them dry with a clean kitchen towel. Then, using a knife on the end of each fruit, make cross-shaped incisions. By the way, it is best to pick up the tomatoes in the package, small ones, as you need more time to pickle large tomatoes.
• Then cut tomatoes from each stem and make small oblique cuts on the cut out place. In this form, place the vegetables in a prepared bag of cellophane.
• Crush bitter pepper together with peeled garlic cloves into small enough pieces. Put the finely chopped vegetables to the tomatoes in a plastic bag. Then add the following ingredients: dry umbrellas of garlic, granulated sugar, as well as coarse salt.
• Cellophane bag with vegetables, tightly tied, shake well a few times. This must be done in order to salt with sugar were evenly distributed. After this procedure, put the tomatoes in one more same bag. In this form, leave them at room temperature.
• After passing the day you can take samples from vegetables. If you want them to acquire a richer taste, then leave them in the same condition for another 1 or 2 days. Lightly salted tomatoes cooked in the package are ready!

KakProsto.ru

How to pickle cucumbers, tomatoes, what would taste like a barrel, if there are no barrels in a city apartment?

Mila

Lightly salted cucumbers cooked without pasteurization. At the bottom of a three-liter jar put 3 leaves of black currant, 2-3 umbels of dill, 3 leaves of cherry, 2-3 cloves of garlic, horseradish root and 3-4 pieces of oak bark. The bark can be pharmacy; it prolongs the shelf life, prevents softening of the greens. Cucumbers are placed in a jar in dense rows vertically and pour cold pickle. When preparing brine in 1 liter of spring water or water passed through a Barrier water purifier, add 2 tablespoons of salt without top and stir until the salt has dissolved. For a three-liter jar you need 1.7 liters of brine. The jar is poured with brine to the top and set for fermentation, which occurs at room temperature after 3 days, and in a cool place after 4-5 days. The jar is covered with gauze; periodically remove the foam. When bubbles appear on the cucumbers, and the green leaves become yellow-green or olive-colored, it is necessary to drain the brine from the jar, bring it to a boil. A hot pickle is poured over the jar, add 1 tablespoon of dry mustard, rolled up with a lid, turned upside down, wrapped in gauze and kept in this form until cooling. Dry mustard prevents the development of mold, not inhibiting lactic acid fermentation. Banks are kept at home. Cucumbers turn out to be crispy, lightly salted, they resemble barrel-shaped to taste.

Barrel tomatoes from the jar.
  tomatoes (3 liter jar about 1.5 kg)
  8 black peppercorns
  8 allspice peppers
  6 bay leaves
  4 cloves of garlic
  20g of mustard powder
  a piece of hot pepper
  a bouquet of greens (cherry, currant, horseradish, dill)
  1 liter of cold boiled water 2 tbsp. spoons of coarse salt with a hill
  white cotton cloth
  powdered mustard powder

Valentina Dylgina

So Ms. as usual in banks, plus 2-3 young leaves of oak

Lyudmila Samus

Constantly salt it in what I will come up with: in an enamel saucepan, a bucket, in banks. The result is beautiful. If you need recipes - please contact.

Galina Sannikova

Salt in the bank cucumbers. In a 3-liter jar put cucumbers with spices: dill, horseradish root, currant leaf. Pour 3 tbsp into the jar. tablespoons of salt, fill with cold, settled water. Close the cap with a nylon cover, pereboltayte and leave for a day at home. Then in a cold place. Will appear dregs is not scary. ITS just wash it off with water.

Pavel Bukhtiyarov

At the bottom of a 3-liter jar we place:
  Horseradish root - 1 pc.
  currant leaf - 5 pcs.
  cherry leaf - 5 pcs.
  Grape leaf - 3 pcs.
  hot chilli pepper - 1/2 pcs.
  garlic - 5-7 cloves
  horseradish sheet - 2pcs.
laurel sheet -2pcs.
  dill (umbrellas) - 2 pcs.
  We put cucumbers tightly.
  Fill with brine: 1 liter of water -3 tablespoons of coarse salt with the top.
  Water is better filtered, ilit from a spring or well. The jar includes 1.5 liters of brine.
  We cork a plastic lid and in the basement. (or in the fridge).
  After 2 months is ready.

How to pickle more tasty tomatoes and cucumbers for the winter?

sensei

Prepared tomatoes pour this marinade.
  On 5 liters of water:
  Sugar 400 gr.
  salt 200 gr.
  vinegar 350 gr. 9%
  Vegetables in a meat grinder:
  2 large carrots,
  2 bitter peppers (for an amateur)
  2 lettuce peppers
  2 heads of garlic.
  On one three-liter jar 3 aspirin - stand under a capron lid until next summer, very, very tasty.
  I was given this recipe, then my other no other tomatoes do not recognize.

La Nochka

Make assorted.

Vladimir Ptokhov

Country Pickled Cucumbers

Salt diluted in cold water. In a three-liter jar put half the seasonings, then cucumbers and on top of the remaining spices. Pour the brine. Day - three to keep the room to ferment. Then drain the brine, boil, let stand and cool, pour into the jars again and put on the cold.

3 kg of cucumbers, 280 g of salt, 30 g of sugar, 30 g of dill, 50 g of a currant leaf, 30 g of a horseradish leaf, 10 cherry leaves, a head of garlic

Larisa Hadzhikova

On a 3L bottle: dill, horseradish, garlic, then put the tomatoes, pour boiling water 1 time, drain it after 30 min. Marinade-1st. l salt, 1st. l sugar and as much vinegar, 2 tabl asperin

OLGA Titova

Tomatoes in the "snow".
  In a clean, dry jar filled to the shoulders with tomatoes, pour boiling water. At this time we are preparing a brine: for 1.5 liters of water - 1 table. Spoon salt, 100 gr. sugar, bring to a boil; Pour water from the jar and pour in the brine, pour 2 table there. spoons of grated garlic and 1 teaspoon of 70% vinegar, roll up. Brine is designed for 1 three-liter
  jar or 3 liter jars.
  Try it, you will not regret!

Everything is done quickly and very tasty !! !

Stranger

I do it on citric acid - everyone can do it (as the doctor told me). Cucumbers soaked in water for 3-4 hours (if you do not have time, you can not soak). Banks are sterilized on the kettle (I put on the stove, I plug the nozzle and instead of the lid I put the jar on for 5 minutes), I boil the lids for 20 minutes. The tips of the cucumbers cut off. At the bottom of a 3-liter jar I put 1 umbrella of dill, 2 bay leaves, 3 black peppercorns, 1 clove of garlic and 6 pieces (3-5 cm long) of horseradish petioles (not the root, but a place from the root to the leaf and stalk sheet). Filling a jar of cucumbers. From above I put the same. Pour boiling water. Let stand 5 minutes. I pour it into a saucepan (you can drain all the jars into one pan). In this pan I put (calculated on a 1 3-flint jar) 3 tablespoons of salt, 1 dessert spoon (or an incomplete tablespoon) spoon of sugar, wait until it boils, and put citric acid (1 teaspoon). Pour the jar with boiled brine and roll it up immediately. Then I wrap the cans for 3-4 hours (or at night). Cucumbers are lightly salted, very crispy and odorous. Can be used for baby food.

How to pickle cucumbers (for the winter, in a jar, with tomatoes)

Since all dishes should be prepared from fresh, not lost their vitamin properties, products, a natural question arises, where to get them. Many people prefer to grow them in their own gardens. One of the most common types of vegetables in our beds are cucumbers. They can be eaten fresh as part of various salads or salted for the winter. Lightly salted cucumbers well retain their beneficial properties, so they can be used as a source of vitamins during the cold season.

If we managed to harvest a relatively large crop of cucumbers, the question arises: how to pickle cucumbers correctly so that they do not deteriorate. Consider the possible options for their canning.

How to pickle cucumbers for the winter

In order to answer the question of how to pickle cucumbers for the winter quickly and efficiently, correctly, you should remember that not all cucumbers are suitable for this:

• For such blanks should be taken only fresh cucumbers of relatively small size;
• They should not be fully ripe seeds, as well as voids.

It is also important to choose the right container for pickling cucumbers: it can be a barrel or tub of beech, lime, oak, enamelled bucket, and even a glass bottle.

Before pickling cucumbers, all dishes should be treated with boiling water, and if you are still not sure of its sterility, wash with a solution of juniper, which has a bactericidal effect. To give cucumbers a special taste and aroma, the barrel can be rubbed inside with garlic or washed with thyme decoction. Cucumbers are washed with cold water and placed in a container for salting and then poured with brine, which is prepared at the rate of 600 or 800 g of salt per 10 liters of water, depending on the size of cucumbers. After boiling brine it is cooled and filtered through a thick layer of gauze. If you want to learn how to pickle cucumbers so that they are not only useful, but also have a special pleasant taste and aroma, we recommend paying attention to spices such as basil, dill, coriander, parsley, tarragon, celery, horseradish. In various combinations they will make the taste of your preservation unforgettable.

How to pickle cucumbers in banks

In a city apartment, of course, no one will hold a big tub or a barrel, so the housewives, after thinking about how to pickle cucumbers tasty in the most convenient way, without hesitation, choose glass jars. Here is one of the most common recipes:

• On a three-liter jar is taken about 2.5 kg of small fresh cucumbers;
• They need to be thoroughly washed and trimmed tips;
• After that, the cucumbers are placed in clean jars, in which a bunch of dill is also put in a few cloves of garlic, horseradish, parsley, celery, a couple of black currant leaves and a few pods of bitter pepper;
• All this is poured with brine and left for 2 days, after which the banks put in storage in a cold place.

Salted cucumbers

Choosing a recipe and determining how to pickle cucumbers in the fastest way and with high quality, pay attention to the method of cooking salted cucumbers. They are perfect for any dishes on your table and do not require much effort for cooking. So, how to pickle salted cucumbers:

• Take young fresh cucumbers, rinse them with cold water and cut off their tips;
• After that, large pepper must be cut lengthwise, cleaned and cut across in the form of thin strips;
• Then, dill in the amount of 2/3 of the total volume, garlic, pre-cut into small petals, is placed on the bottom of a jar or saucepan;
• After that, cucumbers are laid out, sprinkled with slices of pepper and garlic slices;
• Thus laid out all the layers of cucumbers, which should be alternated with spices and greens;
• Then cucumbers are sprinkled with salt, the container is shaken and filled with boiling water;
• After a few minutes the water is drained, brought to a boil, and then the resulting solution is poured cucumbers;
• The container with cucumbers is closed with a lid, on which a small load is placed, and left at room temperature for a couple of days.

If you do not know how to pickle cucumbers without much effort, but so that they turn out crispy, tasty and healthy, try this method.

How to pickle cucumbers with tomatoes

Cucumbers and tomatoes, canned in one jar, have a special taste that will appeal to your guests during a festive meal. However, you should decide how to pickle cucumbers and tomatoes together so that they do not spoil.

One of the recipes is:

1. Dill, currant leaves, peppercorns, bitter and sweet, garlic cloves, bay leaves and horseradish leaves are placed on the bottom of the sterilized jars;
2. Then cucumbers and tomatoes are laid, which are first poured with boiling water;
3. After 10 minutes, it merges, and the brine is poured. For him to 1 liter of water, you must take 2 tablespoons of salt and sugar, and to taste you can add one teaspoon of vinegar;
4. After that, the banks roll up, and after a while you and your family will be able to enjoy the pleasant, delicate flavor of these vegetables.

How you yourself can judge the process of pickling cucumbers is quite simple, although it requires a certain amount of time, which will be justified some day when in cold winter you, as an excellent hostess, will get a plate of juicy crispy cucumbers on your table.

Comments

allmake.ru

Recipe for a delicious assorted cucumber and tomato for the winter

All housewives are engaged in harvesting vegetables for the winter, canning them in jars or making pickles in barrels and tubs. Marinated tomatoes, cucumbers will be an excellent addition to any side dish or ingredient of the dish. Despite the fact that the marinade is considered harmful to the stomach, canned vegetables retain their beneficial properties and taste. So that the housewives do not have to choose what to harvest for the winter - cucumbers, zucchini or tomatoes, and to please all members of the family, whose taste preferences are different, we suggest to get acquainted with the best recipes of delicious platter.

How to choose tomatoes and cucumbers for harvesting for the winter

In order to have the opportunity to enjoy delicious pickles and preservation in winter, you need to take care of this in summer. For pickling, it is worth choosing the right cucumbers, tomatoes, so that they are well preserved, have an exquisite taste and one spoiled vegetable has not spoiled all the labor and products. Consider how to choose the right ingredients for the assortment of assorted for the winter:

• Choosing cucumbers, you should pay special attention to three important factors: the color, the size of the vegetable, pimples. Fruits of a dark shade, about 6-12 cm long and dark pimples are considered as an ideal variant. Preference should be given to cucumbers that have a thin skin (check it is possible, poking it slightly with a fingernail), incomplete inside and without a large content of seeds.
• Preserved, pickled or pickled cucumbers should be immediately after sampling, otherwise it may adversely affect their properties, which will lead to clouding of preservation, spoil the taste of the workpiece.
• Tomatoes for spin for the winter should be chosen small or medium size, with elastic skin without damage. The ideal option for preservation are vegetables of the red cream variety, they retain their best taste and shape.
• It is not necessary to choose for preparation for the winter cucumbers or tomatoes with obvious injuries, too soft or those that are suspicious in their quality.

In addition to the preparation of vegetables, the important role played by the capacity, which will be folded for the winter. So, to preserve delicious winter platter in cans, they should be well washed, dried and boiled or sterilized for a couple of minutes. This will help kill all the germs that are not visible to the eye, but can adversely affect the taste and quality of the workpiece. Kadku or barrel should be thoroughly washed, rinse with boiling water.

The best step by step recipes for making assorted photos

There are many recipes for delicious winter platter. Some of them came from our grandmothers and great-grandmothers, while others were invented by inventive housewives who seek to surprise their relatives and guests not only with exquisite preparations, but also with pieces of cucumbers and tomatoes. Recipes for delicious assorted marinade for pickling, additional ingredients that are used in the harvesting, methods of preservation, seaming, storage, other secrets. Look at the photo to find out how the assorted tomatoes and cucumbers look:

To preserve a delicious assortment of different recipes can be used a variety of vegetables: cucumbers, tomatoes, beets, cauliflower or white cabbage, zucchini, eggplant or patissons, Bulgarian pepper. It looks amazing in the bank, often, with a certain combination of products like a traffic light. As an additive to the marinade can be used a variety of ingredients: vodka, citric acid, tomato juice. Different way of cooking brine, often used cold fill.

Sweet marinade for pickling cucumbers, tomatoes and zucchini

In order to please close people and guests who suddenly suddenly appear in winter, it is worth preparing pickles in the summer with a delicious sweet marinade. The beauty of the recipe is that with its help it is possible to close the delicious vegetable platter. Everyone will be able to choose a vegetable to taste - someone likes tomatoes, cucumbers, and someone will not give up the amazing zucchini. There is no longer any need to open several cans at the same time to please everyone - the original assorted blank will be able to satisfy everyone’s refined tastes.

The recipe does not indicate the exact amount of vegetables, it depends on how much you want to get finished products as a result. For a tasty preparation you will need:

sovets.net

How to pickle assorted cucumbers and tomatoes?

Lyubov Tian

ASSORTMENT ....
  It is necessary: \u200b\u200btomatoes, cucumbers, Bulgarian pepper, garlic, peppercorns, bay leaf (for each jar), dill, parsley, celery ....
  Laying greens, pepper, Lavrushka, garlic, tomatoes, cucumbers and a little pain. pepper slices .... Pour boiling water twice, third time with brine and close ....
  Brine: 1 tbsp. / l. - salt, 1 tbsp. / l. - sugar, 1 coffee spoon of vinegar essence per 1 liter of water .... As the brine boils, pour and roll up ...

gusev1994

For canning the 1 liter jar of assorted tomatoes and cucumbers, take the following products:

Cucumbers - 450g
  tomatoes - 200 g
  dill -15 g
  celery leaves - 10 g
bitter peppers (green or red) - 1-2 pieces
  garlic - 3-4 cloves

Fill:

Water - 360 g
  salt - 30 g
  sugar - 20 g
  vinegar, 6% - 90 g

For the preparation of assorted, use fresh small cucumbers no larger than 5 to 9 cm and small round-shaped red tomatoes with dense pulp and firm sandpaper.

Sort cucumbers, wash them, cut off the stalks, then lower them for 6-8 hours in cold water, then rinse them with running water.

Sort tomatoes, tear off the stalks and wash them in cold running water.

To give the desired flavor when canning add spices: dill, celery leaves, bitter peppers (red or green), garlic.

Dill and celery leaves beforehand, thoroughly wash and chop 3 - 5 cm slices. Wash the bitter peppers and cut them in half along the pod, peel the garlic, cut each halves in half.

Place half of all spices on the bottom of the jar, then 1 - 2 layers of cucumbers, a layer of tomatoes and so on until the jar is filled. On top of the vegetables lay the second half of the spices. Fill jars filled with hot marinade pouring (70 - 80 ° C).

Banks sterilized at 100 ° C:

Paul - liter - 8 minutes;

Liter - 10 minutes;

3 liter - 12 - 14 minutes then roll up.

Irina Chepusova

i do this in steril 3-liter jars on the bottom of a bed of garlic, peas pepper, bay pea, hot pepper 1 ring horseradish with an umbrella of dill * standing * box of cucumbers (butts cut and cucumbers should stand in drinking water before salting for 2-3 hours), and on top Tomatoes and pour boiling water and let it stand for 10-15 minutes, then pour this water and let it boil again, and while it boils, then in each jar of the box 1 table spoon salt, 2 tablespoons sugar, then pour it a second time and at the end of pouring To each jar I add 1-2 teaspoons of vinegar 70%, and I roll and cover with an old blanket, and Rez day in the cellar, if the banks 2 liters, then reduce everything (salt sakh vinegar)

Darina is a wonder gift

marinade: 1 liter of water
  4 tablespoons sugar
  1.5 tablespoons salt
  1 hour spoon of vinegar 70%
  marinade universal, I'm to the tomatoes. cucumbers and peppers still put cabbage, very, very tasty! good luck Zucchini also will not be superfluous, when something is missing reported zucchini.

tell me how to conserve or pickle tomatoes with cucumbers?

Dvoryanka

I personally cook this way: I pour cucumbers washed and put into a saucepan with boiling water beforehand. I give them half an hour to warm up. I prepare jars: mine, sterilized over steam for 5 minutes. I put in jars: a sheet of horseradish (you can eat horseradish root), 2-3 leaves of currant, 1 umbrella (together with a stick) dill. Now I drain the water from the cucumbers and put them in the jar to half. Then I take tomatoes and stack them to the top, but I do not crush them. Tomatoes must not lie flat in the jar. I boil water. Pour to the top of the bank. Cover with iron lid. I give to stand 15-20 minutes. Drain the water. I take a new water, I prepare a brine: for 1 liter of water - 2 tbsp. l (without top) of rock salt, 2 tbsp. l sugar sand, 1 tsp. red ground pepper. When the water boils pour 0.75 cups of 9% vinegar. I let it boil again. I put 2-3 garlic cloves of garlic in a jar on top (this is a three-liter clove), 5-6 peas of black pepper, poured it with boiling brine to the top. I cover it with a metal lid and roll it up. I turn over the can and wrap something warm (with a blanket, for example). Let it be so until complete cooling.
  ENJOY YOUR MEAL!!!

Lee wang

http://otvet.mail.ru/question/26904686/

Elena Sinelnikova

Pickled cucumbers (pubs, patisses)
  On 1l jar:
  water 400g
  salt 20g (2 h. spoons)
  sugar 20g (part-time table. spoon)
  Vinegar 70g (9%).
  chilli pepper -1pcs, bitter pepper - 10 peas, allspice - 10 peas, cloves - 3 pcs, laurel leaf -2 pcs.
  Pour 2 times with boiling water for 10 minutes and the last time - boiling marinade. Rolling up.
  No dill, horseradish, and so on. -Oriental spices only. Delicious!

ASSORTY doing the same recipe.

barbarossa barbarossa

And make them one recipe. Or for cucumbers, or for tomatoes.

Alla Yevseyev

i do this.
  I put vegetables with spices in jars, pour all the boiling water for 5 minutes, then pour it out and pour the marinade, and roll it up.
  Marinade cook like this: 5 table. spoons of sugar
  2.5 table. spoons of salt
  1 table. spoon of essence
  all this for 1 liter of water.
  Try it, you will not regret !!!

Laura ******

Salad "Tomatoes in cucumbers".
  * 1.5kg tomatoes, 50-100gr garlic, 2.5kg cucumbers, 0.5st grow. oils, 1st. l salt, 1h. l 70% acetic acid.
  1. Scald tomatoes with boiling water, peel and skip with garlic. Put the diced cucumbers into the mashed potatoes, pour in the oil, add sugar and salt, add vinegar. Mix and simmer for 5 minutes. Hot decomposed in banks and roll up

THIS SAME GULF CAN BE FILLING WHOLE CUCUMBERS, ONLY BEFORE THIS FILLING, FIRST TIMES TO FILL WITH A BOILER AND TO STAY MINES 10-15
**
  IT IS JUST EASY TO SALT TOMATOES + CUCUMBERS IN ONE BANK, PRESERVED AS USUAL.

Salted cucumbers and tomatoes

Zoya Lemzyakova

You take 1 kg of cucumbers, of course washed ones, load them into a plastic bag, add garlic and dill, 2 spoons (table) of salt and 1 spoonful of sugar. The next
  day you can eat salted cucumbers.

LARA SH

freeze them in the fridge

\u003e\u003e ASTRA

http://www.gotovim.ru/recepts/conserve/solenie/

Pickles

To prepare 10 kg. cucumbers you need:
  - dill - 150g
  - horseradish root - 30g
  - horseradish - 30 leaves
  - garlic - 2-3 heads
  - hot red pepper - 1-2 pods
  - parsley, celery, and black currant leaves - 50 g
  - brine at the rate of 700 g of salt per 10 liters of water.
  Salting of cucumbers can be made in any dish in the house: wooden barrels, enamel pans, ceramic or glass vessels, cylinders. In this case, the existing greens need to carefully sort out, rinse, chop. Greens put on the bottom of the barrel, then a row of cucumbers vertically, a layer of greens, again a row of cucumbers, pour greens. For 10 kg of cucumbers we need to prepare 300-700 g of greens. As additives, you can use oak, cherry leaves, tarragon, a mixture of marjoram, chabra, basil and other spicy plants.

Filled vessels should be tightly closed and pour brine. To stimulate the development of lactic acid bacteria, the first few days of capacity with cucumbers kept at relatively high temperatures (15 - 20 "C), and only then placed in a dry cold room and stored at a temperature of 1 to 4" C.

Spicy salted tomatoes

Tomatoes - 5.5 kg
  - salt - 250 g
  - dill - 100 g
  - Allspice - 3-4 pcs.
  - bay leaf - 1-2 pcs.
  Tomatoes are washed, placed in a dish for pickling, spices are added and kept at a temperature of 18 - 20 "C for no more than a day. Then, the tomatoes prepared in this way are transferred to a cold place. After 2-3 days, the tomatoes are ready

dolce gabana

then they should be in a barrel!

Gildy

http://www.1-number.ru/solenia.php

@ Lelya @

Salted cucumbers
  I do as my grandmother and great-grandmother did: 3l jar.
At the bottom: horseradish leaf, dill, garlic, tarragon, a few peppercorns, bay leaf, currant leaves. Then you put cucumbers in a jar. Sodding 3rd. l salt and from the tap pour water. Let the bank cost 3 days. Then pour the brine into the pan and boil. Then you pour it into the jar and close it with plastic covers. In short, it turns out-1st. l with a slide for 1 liter jar, 2st. l on 2l jar.

Salted tomatoes.
  To the bottom: everything is the same as cucumbers. Then put the tomatoes and pour pouring.
  Fill: 1l of water, 20g of salt — boil for 5 minutes. Pasteurize 1L can-20min, 3L can-30min. Then you close the plastic covers.

BIL4OnKA \u003d

Go online

Ksyusha

Cucumbers salted with garlic
  In the bottle select small cucumbers (not longer than 7 cm), shift with spices and pour 7-8% salt solution. Close the bottles with tin lacquered lids (boiled in water), but do not roll up, but leave for 8-10 days, then add brine, roll up and put in a cold place. Cucumbers salted in this way are especially tasty.
  Fresh cucumbers - 53 kg, dill - 2 kg, garlic - 300 g, horseradish root - 350 g, tarragon - 300 g, fresh bitter pepper - 75 g, salt - about 3 kg (50 kg of pickled cucumbers will turn out).

CUCUMBER LOW-SALT
  For a long time you can save and pickled cucumbers. To do this, pickle cucumbers with aromatic greens in enamel or glassware (4-5 l). Put the greens on the bottom, then put the washed cucumbers, put the greens on top, pour over the boiled water for 3-4 minutes and cool the salt solution. Cover with a cloth and soak for 3-4 days in a room at a temperature of 18-20 ° C.
  When the brine acquires a pleasant sour taste, remove the cloth, pour the solution into another dish, and rinse the cucumbers well with chilled boiled water and place in jars with fresh herbs.
  Boil the poured solution, be sure to remove the foam that has formed, and pour cucumbers over it, without adding 3-4 cm to the edge. Close boiled lids and put in a pan with hot water (50-60 ° C) on low heat for sterilization.
  Liter jars to warm for 15 minutes, three-liter - 20-25 minutes, then hermetically seal and cool.
  The pickle in the bank will first be cloudy, then brighten.
  Horseradish - 100 g, garlic - 3-5 cloves, a bit of red bitter pepper, for salt solution - 50 grams of salt for 1 liter of water.

CUCUMBERS LITTLE QUICK PREPARATION
If you want to have salted cucumbers the next day, you need to fill them with boiling brine. And in order to keep them strong, 2-3 handfuls of oak leaves can be put on the bottom of the can and from above. To pickle cucumbers you need to prepare as follows: cut the skin on the tip and on the stem, in the middle you can pierce the cucumber with a knife.

For salting 3 kg of cucumbers in 2.5 liters of water - 280 g of salt (the brine must be strong

TOMATOES RED NATURAL
  Select the fruit with a good even color, dense and identical in size, put in jars and pour boiling brine. Cover the jars with lids and sterilize, keeping in boiling water liter - 8-10 minutes, three-liter - 15-20 minutes.
  For brine: on 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.

TOMATOES WHOLE WITHOUT SKIN
  For preparing canned food, use red fruits of oval or plum shape, as well as small round tomatoes with a diameter of 3-4 cm.
  To sort tomatoes by size, degree of maturity and color, clean the stalks, rinse in running water, put in a colander or on a blanching grid, immerse for 1-2 minutes in boiling water and cool with cold water. After that, the skin is easily separated from the pulp with a knife.
  Put the peeled tomatoes into prepared jars and pour them with hot pickle. Filled banks can be sterilized at 110 ° С: with a capacity of 0.5 l - 5-8 minutes from the moment of boiling, with a capacity of 1 l - 10-12 minutes.
  For brine: on 1 liter of water - 50-60 g of salt.

TOMATOES IN OWN JUICE WITHOUT SKIN
  The tomatoes selected for canning without skin should be planted, dipped in a colander in boiling water for 1-1.5 minutes, and then immediately cooled, dipped in cold water or watered with cold water. At the same time, the peel of tomatoes is cracked and well removed.
  Further, the cooking process is the same as in the previous recipe.

Natty

And cucumbers and tomatoes can be preserved according to this recipe:
Put horseradish leaves on the bottom of the jar, fennel corollas, currant leaves for cucumbers, then put tomatoes tightly (cucumbers tightly put vertically) in a jar, putting vegetables in sliced \u200b\u200bcarrots, sliced \u200b\u200bBulgarian pepper, and garlic slices. Between the layers of tomatoes (cucumbers) put horseradish and dill. Fill the jar with vegetables, pour boiling water over it. When it has cooled down a little (after 20 minutes), pour the water into the pan and boil it, pour it back into the jar, let it stand, cool, drain it again, boil it and add 1 can of 1 t capacity to 1 liter capacity. a spoonful of salt, sugar and vinegar (for 3 liters of 3), pour the resulting boiling marinade into a jar and roll. In this recipe, you can make tomatoes, cucumbers, zucchini, Bulgarian pepper individually or assorted.

The gifts of the fields in all their diversity are vitamins and minerals in their natural incarnation. But how can we preserve this utility in order to treat relatives and guests in the cold season, when the "fresh shed" costs big money, and besides, it is grown somewhere in the greenhouse, and not on the soil? Salting cucumbers and tomatoes, a sort of vegetable platter, which includes both products (plus additives in the form of onions, garlic and other delicacies), is a popular preservation in our area, almost all housewives who make the blanks try to bring it to life. And not without reason: pickling cucumbers and tomatoes is a real joy for a gourmet. Juicy tomato and crispy pupa cucumber raise the state of mind both on weekdays and in festivals, especially New Year's, admiring summer flavors. And it is very pleasant to eat salted cucumbers with tomatoes, to serve at the table anyway, and to have a strong drink - this is it. And to make it, you need not so much time. Well, you already prepared? Then proceed!

Little about the ingredients

Looking at the name of the recipe - pickling cucumbers with tomatoes, you, of course, understand that the main ingredients in various variations on the subject are tomatoes and cucumbers. Both the first and second component must be carefully selected. Some hostesses prefer small tomatoes (like cherry tomatoes), some take brown, a little unripe. Still as options: a grade of cream or halves of large tomatoes. In general, show your culinary fantasy in full scale. The main thing is that the tomatoes were flawless, mold and rot - it will ruin the final result. Also, the ingredient must be thoroughly rinsed in running water (or rinse with boiling water) to get rid of bacteria as much as possible. As for the cucumbers, we select them only for pickling varieties.

About sterilization

Some housewives, especially those who take up the pickling of cucumbers and tomatoes in the first times, this procedure is scary (although in practical terms, it’s not too difficult). But it is precisely this need that has not once stopped those who wanted to learn to preserve “home cooks”. By the way, did you know that you can do without it! How? Here it is: see the following recipes, listed below. It’s easy to start your “conservation path” with them - for example, with pickling cucumbers with tomatoes for the winter! It is also important to understand: the main rule of preservation of your billet is the purity of ingredients with containers. If not, then there will be no quality product, and the contents of the cans will have to be thrown away.

Pickled tomatoes and cucumbers "Assorted"

For its implementation, we will need a bag of black peppercorns, a small handful of sweet peas, a few cloves (buds), a head of garlic, lavrushka, dill umbrellas, vinegar (it is better to take apple or wine - natural), salt with sugar. Well and, of course, your chosen cucumbers and tomatoes in a one-to-one ratio.

It's all about marinade!

Note

Due to the solid amount of sugar and salt plus vinegar in cans, this marinade for pickling tomatoes and cucumbers "Assorted" is saturated, because storing such cans is easier (you can even in the kitchen mezzanine, but better if you are not sure one hundred percent, then in cooler places, for example in the cellar). And one more additional product that will allow you to ensure the preservation of canned food without thorough sterilization is vodka (if, of course, it is not a pity to consume it). For every 3-liter, you will need fifty milliliters of this most valuable product for many representatives of the stronger sex, so think for yourself ...

And now more difficult!

That is, recipes for salting tomatoes with cucumbers for the winter with sterilization. It is the main method in cooking to keep the contents of your canned food unchanged for the appearance and internal content, taste of the rolled product. Sterilize the jars with the contents in large containers with boiling water or in a special sterilizer. Dishes with conservation stand, then cork lids, also pre-treated with boiling water. Sterilization also allows you to provide the desired tightness of the product - a vacuum in a jar with vegetables - and is almost a complete guarantee for long-term storage.

Recipe for pickling: cucumbers with tomatoes

By the way, and cucumbers, and tomatoes in this case should be taken small, for example gherkins and cherry. Prepare products, clean, wash, sterilize jars. Some housewives carry out pre-sterilization before putting the ingredients, using a microwave. It is quite convenient if such a device takes pride of place in the kitchen. The process is not complicated: jars with liquid poured into them (just a couple of spoons are enough) are put in the switched off microwave and turned on at maximum power for a few minutes. If the bank is 3-liter, then put it on its side to fit. But we pour water in any case - steam sterilization takes place at the expense of it.

We spread cucumbers with tomatoes in containers sterilized in this way (or any other): the smaller, the better, garlic, spices - everything turns out in miniature and looks very elegant. Fill with cooked pickle (but without vinegar, and to be sure you can add a spoonful of vodka to each of the jars). Then we roll up the processed lids (which are popular nowadays), turn the dishes upside down, cover with a blanket and leave for the night. And in the morning, having traced whether our canned goods are leaking, we send them for longer storage, before the holidays or before the arrival of the guests. Enjoy your meal and delicious preservation!

Good day!

You will laugh, but when I got married, I did not know how to pickle tomatoes and cucumbers! In the family of her husband was a dacha, and these vegetables were grown in very large quantities. My mother-in-law, having worked as a cook all her life, knew many recipes for pickling cucumbers and tomatoes. She said that in her life she had tried various ways - salted, pickled, and with sugar, and without sugar, and in her own juice, and others. But in the end she stopped at one recipe, which is best liked to taste. It was from this recipe that I began my knowledge and experiments with pickling.

And now, in the same way, having tried various options, salt cucumbers like this:
  Cucumber Pickle Recipe

We will need small cucumbers, preferably of the same size, but I use different ones: I just cut large cucumbers into pieces.

My cucumbers and pour cold water for several hours.

Meanwhile, my soda and strerilizuyu banks, boiling lid.

Cooking greens: horseradish leaves, cherries, currants, my dill umbrellas under running water and crumb with a knife. But, according to my mood and desire, I use whole leaves.

Then I cut the top and bottom of cucumbers: so they are better soaked with brine.

In jars I put on the bottom part of chopped greens, garlic cloves, a few peas of black pepper, cucumbers, then greens on top. (If I use uncut leaves, then put them on the bottom of the jar).

Still be sure to put a couple of tomatoes. I don’t know what the reason is, but when I read it, pickled cucumbers with tomatoes never dim and explode. Now always do.

Pour boiling water over cucumbers and let it stand for some time (minutes z0).

The water from the cans is poured, boiled, again pour cucumbers.

The second time I drain the water and make a brine: for 3 liters of water - 6 tablespoons of salt and 5 tablespoons of sugar without a slide.

Carefully pour cucumbers with boiling brine, add 1 teaspoon of vinegar to a 3 liter jar.

I close the lids and roll them with the help of a seamer.

I turn the cans upside down, cover them with towels so that the brine cools more slowly.

This is my favorite cucumber pickling recipe. I shared with him already with all my acquaintances and they now also salt the cucumbers. They are crispy and delicious!
  Tomato Salting Recipe

Tomatoes, I also salt for the winter in brine with added sugar: for 1 liter of water, 1 boat of salt and 4 spoons of sugar. Greens I do not put, but only garlic and sweet black peas. Tomatoes can be poured pickle in one step. Try salting tomatoes in this recipe, you will love them!
  Recipe

I also love to make assorted vegetables.

Put jars in spices, herbs, tomatoes, cucumbers, bell pepper, cabbage, carrots, pour boiling water, let stand for 20 minutes. Then drain the water, add 4 tablespoons of sugar, 4 tablespoons of salt, 1/2 cup of 9% vinegar to 1.5 liters of water, boil and pour the vegetables with brine, roll up.

Salted vegetables in the bank in the winter will remind you of summer!

Try my recipes for pickling cucumbers and tomatoes, and also my favorite zucchini salad and lecho, which I just adore!
  The author Olga Smirnova