13 recipes for preparing assorted cucumbers and tomatoes for the winter

There are numerous recipes for winter pickled tomatoes and cucumbers. When preparing the preserves, it's important to consider the specific ingredients used. Vegetable assortment for the winter – this is a great way to prepare several key seasonal ingredients at once. Plus, tomatoes will last longer when stored in the same container with cucumbers.

Taste characteristics of the preparation

When preparing a tomato and cucumber platter, there are a few things to keep in mind. Place the tomatoes in the container in the order you want, with the cucumbers on the bottom and the tomatoes on top. This will prevent the tomatoes from getting crushed. When canning, choose young tomatoes and late-ripening cucumbers. The individual characteristics of these crops are well suited for this.

The best recipes for assorted tomatoes and cucumbers

There are numerous recipes for making tomato and cucumber pickles. They can differ not only in the ingredients but also in the preparation method. The method for making pickled tomatoes requires the following amounts of ingredients per kilogram of product:

• 400 grams of tomatoes and cucumbers;
• 5 cloves of garlic;
• 40 grams of salt and sugar;
• 25 milliliters of vinegar;
• spices to taste.

This list may be supplemented with other ingredients depending on the recipe.

Classic version

To prepare the classic version of canning, you need to follow the sequence:

1. Products and spices are placed in jars and covered with cold water for 3.5-4 hours.
2. After this, pour out the liquid and add boiling water for 20 minutes.
3. At the same time, prepare the brine: pour 1.5 liters of water into a saucepan, add salt and sugar.
4. After 20 minutes, the jars are filled with brine and rolled up.

Tomatoes and cucumbers in a sweet marinade

For this recipe you will also need to take:

• 50 grams of carrots;
• a pod of sweet pepper;
• a small bunch of green grapes.

Cooking procedure:

1. Herbs and spices are placed at the bottom of the jar.
2. Tomatoes, cucumbers, and chopped peppers are placed on top, and all empty spaces are filled with grapes.
3. Fill the contents with boiling water once.
4. They prepare a marinade in which they use 2 times less salt than sugar.
5. Drain the liquid from the jars and fill them with brine, then roll them up.

Assorted "Delight" with citric acid

The "Pleasure" recipe calls for 10 grams of citric acid and 50-100 grams of bell pepper. Cooking instructions:

1. Place spices, garlic, and vegetables in jars.
2. Pour boiling water over the contents for 15 minutes.
3. Drain the liquid, bring to a boil and pour it back into the jars for 15 minutes.
4. Drain the water, add salt and sugar and bring to a boil.
5. Pour the brine into a container and add citric acid to carry out canning.

Tomatoes and cucumbers with aspirin

This method uses 2-3 aspirin tablets, the sequence of actions is:

1. The aspirin needs to be crushed and poured into a jar.
2. Place spices, garlic and vegetables in containers.
3. Prepare the brine.
4. Pour the contents of the jars into it and seal.
5. After this, the container needs to be swirled a little so that the aspirin dissolves.

Assorted recipe without sterilization

When preparing without sterilization, you should soak the pre-packed ingredients in a jar in boiling water. This should be done twice for 15 minutes each, then add the brine and vinegar.

Finger-licking good assortment for a 2-liter jar

To prepare this recipe you will also need:

• 100 grams of onion and bell pepper;
• 400 grams of zucchini;
• 1 hot pepper;
• 200 grams of cauliflower.

Cooking procedure:

1. Pour cold water over the cucumbers and leave for 2-3 hours.
2. Chop the pepper, zucchini, garlic and onion.
3. Place herbs and spices at the bottom of the container, then add all the vegetables.
4. After this, the jars need to be filled with boiling water twice for 20 minutes, and then brine should be prepared from this liquid.
5. At the end, pour the marinade over everything and roll it up.

Canned tomatoes and cucumbers without vinegar

If vinegar-based canning isn't suitable for any reason, this ingredient can be substituted with regular apple juice. To do this, add 80 grams of chopped apple to the container with the ingredients, and prepare a brine by diluting the apple juice with water. Use 250 milliliters of apple juice per 1 liter of liquid. The rest of the preparation method is the same.

Pickling vegetables for the winter under a nylon lid

Cooking algorithm:

1. Place herbs and spices on the bottom of the container.
2. Place the ingredients on top.
3. Prepare the brine, bring to a boil and leave on the stove until completely cool.
4. Pour brine into containers and close with a nylon lid.
5. Canned goods should be stored in a cool, dark place.

Assorted salad in gelatin without sterilization

Gelatin can be added to vegetable preserves to prevent fermentation. To do this, prepare a brine and, once it boils, add vinegar and gelatin, stirring until smooth. Pour the mixture into jars and seal.

We salt cucumbers and tomatoes in tomato juice

To infuse the vegetables with a unique flavor, tomato juice is added to the jars. During cooking, the filled jar is steeped in boiling water twice for 15 minutes, while the tomato juice, salt, sugar, and spices are brought to a boil. The resulting mixture is then poured into the jars and sealed.

Mustard stock for storage in the apartment

When preparing vegetable preserves, you can add mustard seeds or mustard powder to the brine along with salt and sugar.

This method will give the vegetables an unusual taste and a lasting aroma.

Recipe with green tomatoes

Cooking sequence:

1. Place spices and small cucumbers at the bottom of the jar, and green tomatoes on top.
2. After this, the contents of the container are poured with boiling water twice for 15-20 minutes.
3. At this time, you need to prepare the brine and, after it boils, pour it into the jars and preserve.

Assorted with added pepper

This recipe is no different from the classic method, the only difference being the addition of bell peppers, which are pre-cut into strips or wedges. The vegetables, covered with brine, are then sealed in a jar and preserved.

How and how long to store winter preparations

Store preserved vegetables in a cool place below 2°C, with humidity above 80%. Avoid exposing the jars to sunlight.