Amazing recipes for pickled cucumbers in tomato sauce for the winter, with and without sterilization, at home

The combination of pickled cucumbers and tomatoes is relatively popular. These preparations boast a pleasant flavor, as both vegetables complement each other well. But an equally appealing recipe is pickling cucumbers in tomato sauce for the winter. This appetizer can replace traditional pickles.

Cooking Features

If the recipe is not followed correctly, the cucumbers will quickly turn sour and the tomato paste will become cloudy.

Therefore, when preparing vegetables for the winter, it is necessary to follow the following recommendations:

1. Before preserving, soak the vegetables for 2-6 hours in cold, lightly salted water. This will help the cucumbers retain their original shape for a long time. If the temperature rises, replace the water with cold water.
2. Any cucumber can be used for this appetizer, but smaller cucumbers are the most flavorful.
3. The jars for sealing are thoroughly washed. It is recommended to boil the lids in water for several minutes.

The process for making canned goods varies depending on the recipe chosen. In some cases, you'll need to sterilize the jars before beginning the process.

Selecting and preparing the main ingredients

The base of any of the recipes below is tomato paste. To prepare it, you'll need several tomatoes (the quantity will depend on the total volume of the preparation), peeled and seeded.

Tomatoes should be pre-cut into several pieces and minced. Pour the resulting paste into a saucepan, heat, and, once brought to a boil, simmer over medium heat for no more than five minutes. Strain the sauce. Return the paste to the heat and bring to a boil. Add salt and sugar (the proportions vary depending on the recipe). Finally, simmer the sauce for another 5 minutes.

You can make the pasta using your own recipe. The main thing is to keep the sauce hot before pouring it into the container.

How to marinate cucumbers in tomato sauce at home?

When making pasta, it's recommended to use fleshy tomatoes. This will result in a thick sauce.

Classic tomato-infused cucumbers for the winter: a fantastic recipe

To make cucumbers crispy, it is recommended to use pickled gherkins (approximately 500 grams) and the same amount of pasta. You'll also need horseradish and bay leaves, dill, and parsley. For a spicy kick, add a head of garlic, hot peppercorns, and a few allspice berries and black peppercorns (7 and 3, respectively, but you can use a different amount depending on your preference). For flavor, add 2 cloves each, currant leaves, and cherry leaves.

This recipe calls for adding a teaspoon of citric acid to the tomato sauce. The preparation process is as follows:

1. The spices are divided into 3 equal parts.
2. 1 part of the seasonings is placed on the bottom of the jar.
3. Place the stemless gherkins vertically on top. It's recommended to compact the cucumbers. Next, arrange the remaining seasonings and herbs.
4. The water is drained from the jar, after which the sauce is added to the container.

Finally, the jar is screwed shut, turned upside down, and covered with a fur coat or blanket. After the container has cooled, the jar can be stored in a basement or other dark place.

Without sterilization

To preserve 1.3 kilograms of gherkins (freshly picked ones are recommended) with paste, you will need:

• 1.5 kilograms of tomatoes;
• 400 grams of carrots;
• 2 bell peppers and onions each.

According to this recipe, preparing cucumbers consists of the following steps:

• First, chop the vegetables. Finely chop the carrots and onions. Cut the cucumber and pepper into large wedges.
• Add a quarter cup of water to the pasta. Then simmer the sauce over low heat for seven minutes. Next, add the carrots, onion, pepper, salt (5 teaspoons), sugar (1 teaspoon), and butter (in that order).

• After 15 minutes, add gherkins to the sauce.
• After 5 minutes of cooking, add one and a half teaspoons of vinegar essence, and after 2 minutes, add 3 cloves of garlic. Bring the sauce to a boil.
• After the pan has cooled, the mixture is poured into jars and sealed.

The second recipe calls for first placing garlic and hot peppers in the bottom of the jar, followed by whole gherkins and herbs. The jar is then rinsed twice with boiling water. Once the ingredients have cooled, the essence, aspirin, and sauce are added.

Without vinegar

This recipe requires 2 kilograms of gherkins and a liter of paste.

The sauce is prepared according to the recipe described above, adding two tablespoons of salt. After the paste boils, the gherkins, cut into wedges (optional), are dipped into the paste for a few seconds. Finally, six cloves of garlic are placed in the bottom of each jar, followed by the remaining ingredients.

With onions and garlic

This recipe calls for 0.5 kilograms of onions and 500 milliliters of tomato sauce. The amount of garlic is a matter of taste, but on average, 3 heads are needed for the specified amount of ingredients.

Canned cucumbers are prepared according to the following scheme:

1. 5 kilograms of gherkins are cut into rings and then placed in an enamel container.
2. Mix water (250 milliliters) and 9% vinegar (100 milliliters).
3. Garlic and onion are chopped in a meat grinder.
4. The onion pulp is mixed with a paste to which 100 grams of sugar and 50 grams of salt are added.
5. The resulting mixture is mixed with 150 milliliters of vegetable oil and added to the pan.
6. All ingredients are simmered over low heat.

The cucumbers are ready by their color: as soon as the skins lighten, remove the pan from the stove. After this, the ingredients can be placed in jars and stored.

Pickled cucumbers in tomato juice

For 5 kilograms of cucumbers you will need 200 milliliters of tomato juice and 9 umbrellas of dill.

Bay leaf, salt (60 grams), sugar (100 grams), vegetable oil (50 milliliters), 9% vinegar (100 milliliters), black and allspice (no more than 10 peppercorns) should be mixed with 1.5 liters of water and boiled for 15 minutes. Then, two medium onions (approximately 250 grams) are cut into rings.

Next, lightly press 10 cloves of garlic (you can use a knife or other utensil). Next, add dill to the bottom of the jar, followed by cucumbers and the remaining ingredients (in that order). Finally, fill the jars with tomato sauce. Then, seal the jars. The marinated vegetables will be ready for next spring.

With chili ketchup

This recipe calls for no more than two chili peppers, 5 kilograms of cucumbers, and 1 kilogram of tomatoes. You'll also need tomato paste (3 tablespoons), pre-mixed with 150 grams of sugar and 3 tablespoons of salt. You'll also need:

• 250 milliliters of vegetable oil;
• 2-3 cloves of garlic;
• 150 milliliters of 6% vinegar.

Gherkins in hot sauce are prepared as follows:

1. Garlic and pepper are finely chopped.
2. Cucumbers are cut into pieces.
3. Tomato paste and the remaining ingredients are placed in a saucepan.
4. The ingredients are cooked for 30 minutes over low heat.
5. Then the vegetables should stand for 15 minutes.

After cooling, the snack is placed into jars, which are recommended to be closed immediately.

With bell peppers and onions

For 1.5 kilograms of cucumbers, you'll need 700 milliliters of tomato juice. You'll also need 250 grams of pepper, 3 onions, 6 cloves of garlic, and a teaspoon of 70% tomato essence.

The cucumbers are sliced ​​into rounds and the peppers into thin strips. The juice, mixed with salt (30 grams) and sugar (75 grams), is brought to a boil. The remaining ingredients are then added to the pan and simmered for 10 minutes. Finally, the mixture is mixed with garlic and essence. The vegetables are then canned in jars.

Further storage of blanks

It's recommended to store the prepared vegetables in a cool, dark place. Vegetables should be consumed within three years.