TOP 16 recipes for pickling assorted cucumbers and tomatoes for the winter

Recipes for pickling assorted cucumbers and tomatoes for the winter Every family has its own preferences. Some like it spicy and add pepper, while others prefer juice and make a tomato-based pickle. The standard preparation method involves only the basic ingredients: salt, sugar, vinegar, and dill. Either just the jars or both the jars and the finished product are sterilized. Pickles have a long shelf life, so they're often prepared for future use.

The specifics of pickling assorted tomatoes and cucumbers

A standard pickle made with a single main ingredient doesn't combine as many flavors as an assorted variety. Tomatoes and cucumbers can be complemented with any other vegetables that will bring out their own flavors, such as peppers or squash.

The main principle is to select the same size, keeping in mind that thin skins will salt more easily than tough ones. Therefore, tomatoes can be slightly larger than cucumbers. To pickle, prepare the container and spices first.

How to choose and prepare basic ingredients

When choosing ingredients, choose vegetables of similar size and ripeness. This ensures uniform salting and a juicy flavor.

It is important to select the right ripe ingredients that are free from damage and mold.

Preparing jars and containers

To prevent jars from bursting after canning, they need to be sterilized. All containers in which salting will be carried out must be washed beforehand. First, the jars are washed, then they need to be sterilized either in a steamer, placing them on the neck, or in the oven.

Place the lids in the pot and boil for about 10 minutes. You can also sterilize the jars after you've filled them with the pickles. Then, cover them with the lids and place them in a larger pot. Fill with water, just short of the top, and bring to a boil.

Delicious recipes for pickling vegetables for the winter

The best recipes call for only ripe, juicy tomatoes and cucumbers. All vegetables should be free of rot and spoilage.

Classic version of the blank

This recipe is perfect for those just starting to experiment with pickling vegetables, as it's easy to follow. The key is to find the right container and fill it thoroughly, leaving no empty spaces.

You will need:

• vegetables for pickling in a quantity sufficient for a 3-liter jar;
• vinegar (undiluted 70%) - 1 tbsp or a little less;
• dill - a few sprigs;
• horseradish (leaves) - a couple of pcs.;
• head of garlic;
• sugar - 10 tbsp (incomplete);
• salt - tbsp;
• black peppercorns - about 7-8 pcs.

The marinade will be juicy and sweet. If you prefer more salt, you can balance it by adding less sugar. Preparation steps:

1. Wash the vegetables and pour boiling water over the greens.
2. Remove the stems of the cucumbers to allow the salt to penetrate better.
3. A sterile jar is filled with dill, horseradish, garlic, and black peppercorns. The seasoning should be at the bottom.
4. Cucumbers should be placed vertically, with tomatoes carefully inserted between them.
5. Pour boiling water into the jar and let it steep for about 15 minutes, covered. Then, pour the water into the main saucepan.
6. Add salt and sugar to the pan and bring to a boil.
7. Pour vinegar and boiling water from the pan over the cucumbers and tomatoes.
8. Roll up, turn over and check that the lid does not leak.
9. Wrap in a warm cloth and let cool. Store in a suitable place.

These vegetables can be served all winter long.

Recipe without sterilization

To make pickles without sterilization, you need to select clean jars and lids. They need to be pre-sterilized. This way, you won't have to repeat the process with the finished product.

An old method of salting with aspirin

This method is used to prevent jars from exploding. The medicinal taste is not noticeable on vegetables. Use 3 tablets per 3-liter jar. You can prepare it according to the classic recipe, but add aspirin to the bottom as fine crumbs. After sealing, shake the jars to dissolve the aspirin. It's better to use fewer tablets the first time.

We prepare an assortment without vinegar

You can replace the vinegar in the standard recipe with apple juice. You will need:

• vegetables for assorted dishes;
• apples - a couple of pcs.;
• water - 1.2 l;
• sugar - 55-65 g;
• salt - 85-95 g;
• bay leaf;
• apple juice - 200 ml;
• greens and garlic.

All the vegetables are chopped and placed in a jar. The brine is prepared from water, sugar, salt, bay leaf, and juice. First, the vegetables in the jar are blanched with boiling water, the water is drained, the boiling brine is poured over them, and the jar is sealed.

We prepare it in brine with citric acid

Citric acid is an alternative to vinegar. It will produce a similarly rich flavor. For this recipe, you'll need:

• horseradish (leaves) - a couple of pcs.;
• tomatoes and cucumbers;
• garlic - one head;
• sweet pepper - 1 pc.;
• salt - 2 tbsp;
• sugar - 3 tbsp;
• citric acid - 1 tsp.

This recipe is designed for preparing pickles in 3-liter jars for one serving. Finely chop the bell pepper and place it in the bottom of the jar along with the garlic and herbs. Arrange the vegetables evenly on top. Add the spices and pour boiling water over the top. Let the pickle sit, covered, for about 11 minutes. Pour the water into a saucepan and bring it to a boil, then refill the jar. After this, seal the jar and store.

With pepper, Bulgarian style

This recipe calls for standard vegetables and spices, with the addition of bell peppers. You can add a little more sugar for a slightly sweet marinade. Peppers of different colors are finely chopped and placed in the bottom of the jar. Then add the remaining vegetables, pour in the brine, and seal.

With cherry tomatoes

Small tomatoes can be pickled using the classic recipe. The main thing to remember is that small pickled tomatoes should be paired with gherkins, or small cucumbers.

With squash and zucchini

You can pickle an assortment of squash and zucchini by choosing the right shape and size. Small squash are left in the jar, while larger ones are cut into pieces, the same process is done with the zucchini. After all the vegetables and herbs are distributed in the jar, they are poured with the marinade. After this, the assortment needs to be pasteurized for about half an hour for a 3-liter jar.

With cauliflower

This recipe is perfect for those who want to pickle a truly diverse assortment of vegetables. For a 2-liter jar, you'll need:

• cucumbers, tomatoes, small onions;
• carrot;
• cauliflower;
• sweet pepper;
• bay leaf - a couple of pcs.;
• garlic - 2 cloves;
• sugar - 1 tbsp;
• salt - 2 tbsp;
• vinegar 9% - 2-3 tbsp;
• water - 1 l.

Vegetables are taken in the quantities you desire. Carrots, peppers, and onions should be thinly sliced. Bay leaves, garlic, and onions go first in a clean jar. Pour water into a saucepan and add the spices, bringing to a boil. Let the vegetables simmer briefly. Once finished cooking, add vinegar. Place the vegetables in the container, cover with brine, and sterilize for about 11 minutes. Roll up.

In tomato juice

For this option, prepare tomato juice and mix it with water. Boil the brine with the spices. Rinse the jars filled with herbs and vegetables with boiling water and drain. Fill with tomato juice and add vinegar. Roll up the jars and let them cool at room temperature.

An unusual recipe for assorted jelly

All vegetables in the recipe must be chopped. For a half-liter jar, you'll need:

• tomatoes, cucumbers, carrots;
• onions;
• garlic, herbs, pepper, bay leaf;
• 1 liter of water;
• sugar and salt - 2 tbsp each;
• vinegar 9% - 1 tbsp;
• gelatin - 2 tbsp. l.

Place the vegetables in a jar, add 1 tablespoon of gelatin to half of the jar, and top with the same amount. Prepare a marinade of water, spices, and dill. Pour the mixture into the jar and sterilize. After 10 minutes, add vinegar and let it sit for another 5 minutes. Once sterilized, seal the lids.

With onions

To prepare a platter with onions, simply add them to any recipe you like. They will add a richer flavor to the dish. Place them on the bottom, finely chopped.

With mustard

A little mustard seed is added to the standard recipe. For a 3-liter jar, use a little less than 1 tablespoon of mild mustard. You can balance the taste, it is better to combine it with bell peppers of different colors.

With olive oil

Olive oil will soften the flavor of the vegetables and make them more tender; add it if desired. It's suitable for a variety of vegetable mixtures.

With horseradish

You can use the leaves or the root of the plant. A small amount is used as a spice, adding a spicy kick to the dish. This dish quickly disappears from the table.

Spicy assortment with garlic and herbs

Add parsley, dill, and a head of garlic to the mixture. You can experiment with other seasonings, cloves, and bay leaves.

Duration and storage conditions

After the jars are sealed, they are allowed to cool in the apartment. After a couple of days, they are lowered into the cellar. A slightly below-zero temperature is ideal. Best consumed during the winter.