11 simple recipes for pickled cucumbers and tomatoes for the winter

Pickled fresh Cucumbers and tomatoes are a great snack for the winter.A standard preparation is a staple for everyday dining; it pairs perfectly with fried or boiled potatoes, cooked grains, and pasta. However, if you want to delight your loved ones with the most delicious and unusual recipe, you'll have to put in some effort.

Mixed tomatoes and cucumbers: flavor characteristics of the preparations

Tomatoes and cucumbers sealed together taste differently than the two vegetables sealed separately. Cucumbers acquire a slightly sweet flavor, with less crunch and acidity. Meanwhile, tomatoes become more pungent, richer in flavor, and slightly tart.

It's worth noting that cucumbers sealed with tomatoes rarely turn out very crispy.

Therefore, if the goal is to get the crispiest vegetables possible, it is better to choose a different canning method.

Avoid cucumbers that are very prickly. They can damage the delicate skin of the tomatoes, and their contents risk ending up in the brine. By adding seasonings, tree leaves, garlic, pepper, and other ingredients, you can customize the flavor to your liking.

Selecting and preparing vegetables

Select medium-sized fruits; they will be placed in a mixed-type arrangement in the jar. The cucumber variety is unimportant; choose plump, large-sized tomatoes with firm skin.

Vegetables are carefully sorted. Any that are rotten or showing the first signs of decay should not be used. Tomatoes and cucumbers are washed. If they have already lost their freshness, it is recommended to soak them in cold water for several hours.

You can also add ice cubes to a bowl of cold water.

After thoroughly washing, dry the vegetables. This can be done on a clean towel or in a colander if you don't plan on sealing many jars. Other ingredients for the recipes are also washed and dried.

The best recipes for winter

Use one of the proven recipes.

Classic assortment for a 2-liter jar

This simple and delicious recipe is made using a very simple algorithm. You will need:

• 0.7 kg of cucumbers and tomatoes (volume may vary);
• 1 tablespoon of salt;
• 3 tablespoons of sugar;
• 7 tablespoons of vinegar;
• black peppercorns.

Place currant and cherry leaves, a piece of horseradish, dill sprigs, and black pepper at the bottom of the jars. Pack the vegetables tightly, and fill the jars to the top with boiling water. After 10 minutes, drain the liquid and make a brine (add sugar, salt, and vinegar at the very end). Pour the mixture over the vegetables and sterilize for 10-15 minutes. Then quickly seal the jars, let them cool completely, and then wrap them in a blanket.

Finger-licking good recipe

Marinating according to this recipe is quite quick, but the results will amaze anyone. You will need:

• 5 tomatoes;
• 2 pieces of cucumbers;
• 1 piece of bell pepper;
• umbrella of dill;
• ground black pepper;
• 1 tablespoon of salt.

The ingredient quantities listed are for a 1-liter jar. The quantities will increase accordingly for larger jars.

First, all vegetables are washed and thoroughly dried. If raw water gets into the canned goods, the jars risk swelling.

Cut all ingredients, no matter how many pieces. Then, mix them and place them in containers. Sterilization takes at least 30 minutes. The vegetables should soften and begin to smell strongly. Seal the containers while still hot.

Method without sterilization

For this recipe you will need:

• cucumbers - 700 grams;
• tomatoes - 700 grams;
• garlic, pepper, horseradish to taste.

First, tree leaves, such as cherry or currant leaves, are placed at the bottom of the container. Then, fresh dill umbels and peeled garlic are added. The vegetables are loaded together, as they have been heavily compacted.

Pour boiling water over the tomatoes and cucumbers up to the top of the jar. Let sit for 15 minutes. Then, drain the fragrant water and add sugar, salt, and vinegar (the ingredients are identical to those for the classic recipe). Seal while hot.

To prevent jars from swelling without sterilization, it's crucial to thoroughly prepare the containers from the start. Wash the jars with baking soda and detergent, then rinse them in cold water and sterilize them using your preferred method.

Tomatoes and cucumbers with citric acid

The recipe is quite simple, and the risk of the containers swelling is minimized. You will need:

• 800 grams of cucumbers;
• 800 grams of tomatoes;
• 2 carrots;
• 1 large bell pepper.

First, place the leaves, dill, and garlic on the bottom of the jars. Then, pack the vegetables tightly (the main ingredients are left whole, and the carrots and peppers are cut into strips). Boiling water is added to the jars and left for 15 minutes. Drain the water and prepare the marinade according to the standard recipe. However, instead of vinegar, citric acid is added (1 teaspoon will be enough for a two-liter jar). The vegetables prepared using this recipe have a more delicate taste.

With bell pepper

There's nothing complicated about this recipe, as it's versatile. For a three-liter jar, you'll need 2-3 large bell peppers. Cut them into strips up to 2 centimeters wide. It's crucial to avoid getting any seeds in the preserves, as this will quickly cause the jars to bulge, ruining the snack.

With the addition of zucchini

To marinate with zucchini, you need:

• 500 grams of cucumbers and tomatoes;
• 250 grams of zucchini.

To ensure the vegetables' flavors meld together and form a cohesive blend, they can be chopped, but not into large pieces. First, add the leaves and dill to the bottom of the jars, then the vegetables, then heat them in boiling water for 20 minutes. The marinade is prepared as standard, but always use 9% vinegar (not anything less) or citric acid.

With aspirin

The result is crispy vegetables with a slightly sour taste. What you need:

• 850 grams of tomatoes and cucumbers;
• seasonings to taste.

Spices, leaves, dill, and garlic are loaded into the jars. Three aspirin tablets are crushed (one per liter of mixture). The tablets are loaded into the bottom of the jars. A marinade is made (10 tablespoons of sugar, 6 tablespoons of salt, and a quarter cup of 9% vinegar). The marinade is poured over the jars and quickly sealed.

Tomatoes and cucumbers in tomato juice

A fairly simple recipe, though it doesn't seem so at first. The ingredients are standard. However, during the marinade preparation stage, freshly prepared tomato juice is added (half the volume of water, or a little more).

With the addition of cabbage

To prepare vitamin-rich vegetables together, you need:

• 800 grams of tomatoes and cucumbers;
• 500 grams of cabbage;
• garlic, dill, spices to taste.

Place dill and garlic at the bottom of the jars. Then, pack the vegetables (previously cut into large cubes) tightly. Add boiling water to the jars and let them sit for 15 minutes. Drain the water and prepare the marinade according to the standard recipe.

With vinegar and green tomatoes

The same method applies, but marinate for half an hour instead of 15 minutes. This allows the green cucumbers to infuse their flavor into the water, allowing them to soak sufficiently and become soft.

Let's prepare a sweet marinade

To make a sweet marinade, use:

• 3 tablespoons of salt;
• 8 tablespoons of sugar;
• a quarter cup of vinegar.

The amount of ingredients is calculated for a three-liter jar.

How to store blanks

Store jars in a cool place, away from radiators or other heat sources. The shelf life is up to two years. Opened jars can be kept in the refrigerator for up to a month.