8 simple recipes for preparing assorted tomatoes and cucumbers with citric acid for the winter

A vegetable platter of tomatoes and cucumbers makes a beautiful, delicious, and versatile appetizer, so home cooks need to know the best, proven recipes for properly preserving them for the winter, using citric acid. This preserve is perfect for everyday consumption and makes a delicious addition to the holiday table.

The specifics of preparing assorted tomatoes and cucumbers for the winter

The key to preparing a winter assortment is choosing the right ingredients according to a proven recipe and pouring brine over the vegetables.

Selecting and preparing vegetables

Choose beautiful, ripe, firm and fresh vegetables; they should not be soft, rotten or spoiled.

Sterilize the jars

At the beginning of the process, the container is washed and then sterilized for 10-15 minutes in the oven, microwave, steamer, or in a pan of boiling water.

The best and proven recipes

To prepare the most delicious, mouth-watering winter preparations, you must carefully follow the instructions of only the best, proven recipes.

Classic version with citric acid

Following this recipe, you can easily prepare incredibly tasty, aromatic, nutritious, and healthy vegetables for the winter. You'll need the following ingredients:

• tomatoes – 500 grams;
• cucumbers – 500 grams;
• dill – 1 good bunch;
• leaf parsley – 1 bunch;
• bay leaf – 5 pieces;
• black and allspice peas – 6-7 pieces each;
• small carrots – 1 piece;
• Carnations – 3 buds.

For the marinade you will need:

• clean water – 1.5 liters;
• salt – 4 teaspoons;
• sugar – 5 tablespoons;
• citric acid – 3 teaspoons.

Preparation with cherry and currant leaves

Vegetable preserves acquire a special, rich aroma and flavor when cherry and blackcurrant leaves are added to the bottom of the jar.

Bulgarian recipe

This recipe calls for placing all ingredients in jars, covering them with cold water, and then sealing them. The jars are then placed in a pot of water and boiled for 30 minutes.

Preserving with tarragon

Adding a sprig of tarragon to canned vegetables will give them a piquant, distinctive aroma and a more vibrant flavor.

Assorted greens

Vegetable preparations acquire a more beautiful appearance and rich aroma when using herbs as additional ingredients.

They take both dill and cilantro with parsley.

Recipe without sterilization

The vegetable assortment according to this recipe is prepared using the so-called double brine, and vinegar essence is used as a preservative.

Assorted cucumbers and tomatoes in a sweet and sour marinade

This marinade is gentler on the stomach, and the vegetables are safe for children to eat. Use half as much salt as sugar.

A fragrant appetizer with a hint of sourness and basil

It will give the preparation a piquant taste. canning cucumbers and tomatoes with the addition of aromatic, fresh basil and citric acid.

Storage terms and conditions

This pickled assortment is stored in dark, relatively dry, and cool places (such as basements or cellars) or in a home pantry. The shelf life is one to two years.