• Yield: 3 seven hundred gram jars.
• Cooking time is just over 1 hour.

How to pickle sliced ​​cucumbers and tomatoes for the winter:

Let's start with processing vegetables and herbs. Rinse currant leaves, dill “umbrellas” and twigs with cold water and lay them out on a towel. We cut off the “butts” of washed and soaked cucumbers (they are most often bitter). We remove the husks from the onions and garlic, extract the seeds from the pepper pods and remove the stalk. We rinse everything, including the tomatoes, and also lay them out on a towel to dry.

While the herbal ingredients are drying, wash the containers (lids and jars) with soap, rinse them with boiling water (alternatively, you can sterilize them in the oven) and lay them out on a towel.

Chop the dried (or wiped with a napkin) vegetables:

Cucumbers – oblique ovals no more than 1.5 cm thick;
garlic - thin transverse or longitudinal plates;
pepper - strips about 1.5 cm wide;
onion - in half rings about 5 mm thick;
tomatoes - in wide slices.

Fill the glass container. Place 2 pcs at the bottom of each jar. both types of peppercorns, cloves, currant leaves, 1 “umbrella” each and several sprigs of dill, 4 garlic cloves.

Now place the vegetables in rows or mixed as tightly as possible (but so as not to crush the tomatoes). Fill the filled jars with freshly boiled water and, covering with the prepared lids, leave for at least 15 minutes.

Using a plastic lid with holes, we drain the jars back into the container with the remaining unused boiled water (each jar contained about 320 ml of liquid), boil it again and refill the jars with vegetables with it. Now we keep them in this form for only 10 minutes. Then we decant the water again and add the prepared bulk spices (salt and sugar) into it.

After boiling for two minutes, remove from the heat, pour in the vinegar, stir, and fill the jars filled with vegetables with the resulting solution to the very top. Immediately screw the lids on tightly and turn them upside down directly onto the towel.

In this form, leave the chopped cucumbers and tomatoes in the jars until they cool completely.

Have fun!!!

1.First of all, prepare the jars. They need to be washed thoroughly and then sterilized. This can be done with a sterilizer or simply put in an oven preheated to 130 degrees. Fifteen minutes will be enough, after which it can be turned off. Don’t pull out the jars, let them stand until the right moment. Boil the iron lids for about three minutes.

2.Prepare spices. Wash the dill umbrellas, peel the horseradish and cut it into pieces, peel the garlic cloves, rinse the currant and cherry leaves. Leave everything to dry.

3.And then put it into jars. For a one and a half liter jar, one large umbrella of dill or several small ones, one or two cloves of garlic, a medium piece of horseradish, a couple of currant and cherry leaves will be enough. The peppercorns should not be added yet. These are average ingredients, but you can increase or decrease them a little depending on your taste preferences (horseradish, for example, gives spiciness).

4.Wash the tomatoes and cucumbers. They are placed in a jar in any quantity (more cucumbers or tomatoes, or the same). Prick the tomatoes with a toothpick on the other side of the stalk attachment, so their skin will not burst from boiling water. Pack vegetables tightly, trying to leave as little space in the jar as possible.

5. Boil water in a saucepan, pour boiling water over the jars with the vegetables, and cover them with lids. Let it sit for ten minutes. After the time has passed, pour the water from the jars back into the empty pan (to do this, put a plastic lid with holes on the jar). Add a glass of water to the pan and boil the water again. Add sugar and salt to it, pour in vinegar. Also add peppercorns. Increase the amount of these ingredients if you poured water into the pan not from one can, but from several (the recipe indicates their quantity per 1.5 liters). Bring the marinade to a boil again.

6. Fill all jars with marinade to the very edges. Roll them up with lids and set them aside.

7.In a convenient place, turn each jar over and cover with a warm blanket or blanket. So they should stand until they cool down.

8.Tomatoes and cucumbers are ready. They need to be stored in a cold place (cellar or basement), so after cooling, transfer them there. In winter, it will be very convenient for you to open a jar of pickled vegetables and enjoy their impeccable taste. Bon appetit!

Pickling cucumbers and tomatoes is a favorite pastime of Russians at the end of the summer season. It is at this time that zealous housewives try to replenish their supplies of canned vegetables in order to delight their loved ones with original snacks and salads all year round. From our article you will learn how to do it correctly. The recipes are quite simple and you can easily cope with them.

Assorted vegetables “Summer in jars”

Vegetables prepared according to our recipe will help you out more than once in a variety of situations. With their help, you can prepare a delicious salad or serve them as an independent snack for the holiday table. How to prepare assorted pickling:

• Sort the cucumbers and tomatoes, wash and keep in clean water for half an hour.
• Sterilize liter jars in the oven or over a boiling kettle.
• When the container has cooled, place dill umbrellas, bay leaves and allspice peas on the bottom.
• Place the vegetables in jars, add three or four cloves of garlic to each of them, pour boiling water over them and let sit for half an hour.
• When the specified time has elapsed, drain the water into the pan and prepare the marinade. For one and a half liters of liquid, add two tablespoons of salt and four tablespoons of sugar.
• Place the pan on the fire and bring the water to a boil. After this, remove it from the stove and pour in 20 grams of vinegar.
• Mix the marinade and pour it into jars.

Screw on the dishes with sterilized lids, turn them over and wrap them in blankets at night. After this, place the jars in a cool place.

Pickling cucumbers and tomatoes for the winter

How nice it is to open a jar of canned vegetables prepared with your own hands in winter! Such a treat is in no way inferior in taste to factory-made preparations, and often surpasses them in all respects. Below is a recipe for assorted pickling.

• Wash a medium-sized bowl and soak in cold water for one hour. After this, wipe them again with a sponge and remove the stalks.
• Pour water into a large saucepan and place it on the stove.
• Place dill umbrellas, celery leaves, garlic cloves, bay leaves, sweet peas, and one horseradish leaf at the bottom of sterilized jars.
• Place the vegetables in the prepared container - place the cucumbers “standing” and place the tomatoes on top. If you wish, you can put whole or cut squash between them.
• Fill the jars with boiling water to the very top, let them stand for five minutes, and then pour the liquid back into the pan.
• To prepare the brine, add two tablespoons of salt and three tablespoons of sugar per three liters of water to the drained water.
• Bring the water to a boil, turn off the heat and pour two teaspoons of 70% vinegar into it (also for three liters of water).
• Pour the marinade into the jars, screw each with a metal lid using a special seaming machine, turn it over and cover with a fur coat.

Pickling cucumbers and tomatoes in this way allows you to store vegetables for two years and practically eliminates their souring.

Salt cucumbers and tomatoes together

If you like salted vegetables, then pay attention to this recipe. With its help, you can quickly prepare your favorite savory treat and safely store it for a whole year. Pickling cucumbers and tomatoes in jars is carried out as follows:

• Sort and wash the vegetables. Cut large cucumbers in half, make cuts in the tomatoes around the stalk and place garlic and chopped herbs inside. Peel the carrots and cut into rings, cut the onion into rings, and cut the sweet pepper into slices.
• Place the vegetables in a jar in layers, then pour boiling water over them and let sit for five minutes. After this, the water should be poured into a suitable pan.
• For the marinade, you will need to take a tablespoon of coarse salt, two tablespoons of sugar and one and a half vinegar per liter of water (we will add it at the very end). Bring the liquid to a boil and then pour it back into the jars.

Cover the vegetables with clean lids, let them stand for 20 minutes, and then roll up. Keep the assortment upside down and covered with a blanket until it cools down.

Salting for the winter

In this recipe we will tell you how to make them acquire a special taste and unique aroma. Read how to pickle cucumbers and tomatoes and get down to business with us.

• Sort, wash and soak the cucumbers in clean water for a couple of hours. Wash the tomatoes and use a toothpick to make several punctures near the stem.
• Cut the hot pepper and horseradish root into small pieces.
• Peel the carrots and cut into rings.
• Process the sweet pepper, cut into several pieces and remove the seeds.
• Separate the cauliflower into florets.
• Wash the cucumbers again and cut off the ends with a knife.
• Boil the required amount of water and dissolve salt in it (one tablespoon is enough for one liter).
• Place the prepared vegetables in layers in three-liter jars, adding garlic and a stalk of celery.
• Pour boiling water over the assortment, cover with sterilized lids and put in a place where they will not interfere.
• On the evening of the third day, drain the water from the jars into a suitable pan. For convenience, secure a piece of gauze to the lid using an ordinary rubber band.
• Add a little more liquid and salt to the pan (half a teaspoon per liter).
• Boil the brine and pour it into the jars.

Cover the assortment with newly pasteurized lids and turn it over until it cools. Prepared vegetables turn out very tasty and crispy, so they are a great addition to any meat, fish or poultry dishes in winter.

• For pickling, use only special varieties of cucumbers with thin skin.
• Do not forget that pickling cucumbers and tomatoes is a creative process, and you can always change the composition of the assortment to your taste. For example, you can add beans or pieces of eggplant to these vegetables.
• Standard spices for pickling are dill, garlic, horseradish root, as well as currant, cherry or oak leaves.

Conclusion

We hope that you find the recipes we described in our article useful. Cook with pleasure and delight your loved ones with new dishes.

Today I want to offer you a recipe for delicious pickled cucumbers and tomatoes for the winter. This vegetable platter will serve as an excellent addition to main meat or fish courses. Also, these pickles are perfect as an addition to many people’s favorite or. The marinade is prepared for them in the traditional way. To prepare it you will need water, salt, vinegar, granulated sugar and available spices. The time and effort spent will more than pay off the result. In winter, such a jar of crispy cucumbers and tomatoes will certainly delight your family. Even the most novice housewives can prepare this wonderful recipe. Follow these simple recommendations and everything will work out for you!

Ingredients:

• small cucumbers – 500 gr.;
• Cherry tomatoes – 500 gr.;
• 1 heaped tablespoon of salt;
• 1/2 tablespoon granulated sugar;
• 1 full tablespoon of vinegar;
• fresh garlic - 2 cloves;
• allspice (peas) – 4 pcs.;
• 1 sprig of dill (with seeds);
• horseradish – 1 small stick;
• water.

• The ingredients are for 1 liter jar.

How to pickle tomatoes and cucumbers:

1. Soak fresh and hard cucumbers (no more than 10 cm) in cold water for 2–4 hours. This will help saturate them with water and cleanse them from dust and dirt. Wash the cucumbers thoroughly with a brush and then rinse with water. Be sure to remove the stem from them.

2. There is no need to sterilize the lids and jars; it is enough to rinse the jars with baking soda and lightly pour boiling water over the lids.

3. Place spices at the bottom of a clean jar - black peas, a sprig of dry (with seeds) dill and horseradish cut into pieces.

5. Place small Cherry tomatoes on top of them.

6. Sprinkle with fine salt. Next add granulated sugar.

7. Fill the contents of the jar with boiling water to the very top. Cover with a metal lid, wrap the jar and leave for 10-15 minutes so that the tomatoes and cucumbers warm up.

8. After 10-15 minutes, remove the lid and pour the water into a saucepan or other container (for these purposes, it is convenient to have a nylon lid with small holes at home). After this, add one tablespoon of vinegar to the jar of vegetables and cover again with a metal lid.

9. Bring the water from the jar to a vigorous boil. Pour the resulting hot brine over our cucumbers and tomatoes, and immediately close using a canning (rolling) machine.

10. Turn the closed jar over and wrap it in a warm blanket (plaid). Keep in this state until completely cooled (about a day). Next, unwrap the tomatoes and cucumbers and put them in the pantry for storage.

Bon appetit!!!

Thanks to Irina for the recipe with photos.

Thrifty housewives try to preserve a piece of delicious summer by making canned food. After all, the season for fresh vegetables is quickly passing, but you want to feast on the gifts of nature throughout the year. You can prepare an assortment of cucumbers and tomatoes for the winter; I will now share the most delicious recipes for 1 liter. These are proven salad options that I often prepare for my family.

Sweet assortment without sterilization

This tomato and cucumber preparation is very easy to prepare. Sweet tomatoes share their taste with cucumbers, and canned food lifts your appetite and mood with its bright appearance.

For a liter jar we need the following products:

• Cucumbers and tomatoes;
• 2 garlic cloves;
• 1 dill umbrella;
• 3 pcs. black and allspice peas;
• 1 bay leaf.

For filling:

• 1 liter of water;
• 45 g salt;
• 150 g sugar;
• Vinegar - half a teaspoon per 1 liter jar.

Sequence of work:

1. I place garlic, dill and spices at the bottom of the prepared jar.
2. I put vegetables in a container. Cucumbers first, and tomatoes on top.
3. I pour boiling water over the assortment. After 20 minutes, when the water has cooled, I drain the water into the sink.
4. At this time, I take salt and sugar and boil the marinade from them. I pour the resulting brine over the vegetables. I insist another 20 minutes.
5. I put the marinade in a saucepan and boil it.
6. I pour vinegar into each jar and fill the container with boiling brine one last time.
7. I quickly roll up the assortment, turn it over and leave it to cool.

The cooking process can be seen in detail in the video.

Advice: I always carefully monitor the cleanliness of products and the sterility of containers when canning. Before using, be sure to boil the lids for preservation for 5-10 minutes, then dry them. I first place the jars in a hot oven for 15 minutes to sterilize. I soak my vegetables and cucumbers in cold water for several hours before preserving them. Sealing is well stored and does not explode if you do everything carefully and follow the cooking technology.

Spicy cucumbers with tomatoes

Composition per liter jar:

• Several tomatoes;
• 150 g cucumbers;
• Quarter an onion;
• 100 g sweet pepper;
• 2 dill umbrellas;
• 3 laurel leaves;
• 2 celery leaves;
• 1 clove bud;
• 5 black peppercorns;
• A piece of chili pepper.

For the marinade you will need:

• 450 ml water;
• 15 g coarse salt;
• 30 g sugar;
• 1 tablespoon 9% vinegar.

Cooking process:

1. I wash vegetables and herbs well.
2. I peel the onion and cut it into half rings.
3. I place dill and celery at the bottom of the prepared jars, arrange cucumbers, peppers and onion pieces.
4. I divide the sweet pepper into parts, take a slice of chili pepper, and put them in a container.
5. I put tomatoes on top.
6. I fill the container with vegetables with boiling water twice. I drain the water after ten minutes of infusion.
7. The third time I prepare the marinade, adding salt and sugar, bay leaf, peppercorns and cloves.
8. I pour vinegar into a jar, add the boiling mixture and immediately seal it.
9. I turn the canned food over and put it under the “fur coat” to cool.

The tasty snack turns out to be aromatic and has a spicy, spicy taste. And most importantly, it is prepared without sterilization, which makes the work much easier.

Tip: to prepare assorted tomatoes and cucumbers, I use the smallest fruits so that they look impressive in a liter container. After all, not only the taste is important, but also the alluring appearance of the food.

Assorted with mustard seeds

Marinated tomatoes and cucumbers with mustard are a delicious dish, I definitely make several of these jars. The delicious assorted pickle is also popular.

To prepare three liter jars you will need:

• 0.5 kg of tomatoes;
• 0.5 kg of cucumbers;
• 0.5 tablespoon of mustard seeds;
• 3 garlic cloves;
• 6 peas of allspice;
• 3 laurel leaves.

Marinade per liter of water:

• 45 g sugar;
• 75 ml 9% vinegar;
• 25 g salt.

Cooking steps:

1. I evenly distribute garlic, peppercorns, bay leaves and mustard seeds onto the bottom of the jars.
2. I put cucumbers and tomatoes in the container.
3. I prepare a brine from salt and sugar, pour boiling water over my preparations twice. I soak it in water for 15 minutes.
4. I add vinegar to the jars and pour boiling marinade over them a third time.
5. I roll up the assortment, turn it over and put it away to cool.

Vegetable mix

According to the recipe we will need:

• Several small cucumbers;
• A couple of tomatoes;
• 2-3 small carrots;
• Several small cauliflower inflorescences;
• Quarter an onion;
• A couple of pieces of zucchini;
• Garlic clove;
• One bay leaf;
• A small branch of dill;
• Currant leaf;
• 2 black peppercorns.

For the marinade we take:

• Half a liter of water;
• Art. spoon with a heap of sugar;
• Incomplete Art. a spoonful of salt;
• 2 tbsp. spoons 9% vinegar.

Cooking steps:

1. I place spices at the bottom of the prepared jar.
2. I place vegetables in layers and arrange herbs.
3. I boil the brine and pour it into a filled container.
4. I sterilize 1 liter jars for 10 minutes.
5. I roll up the workpiece and turn it over to cool.

Tip: you can regulate the amount of vegetables in this mix yourself; the composition is chosen based on personal preferences. Additionally, you can add squash, sweet peppers, pieces of white cabbage or beets. In winter, from such a variety, everyone will be able to choose a vegetable to their taste.

Tomatoes and cucumbers in mint-honey sauce

Ingredients for a liter jar:

• Small tomatoes and cucumbers;
• 1 dill umbrella;
• 2 garlic cloves;
• A piece of hot pepper (optional);
• 4 leaves each of mint and green basil;
• Art. spoon of vodka;
• Half a teaspoon of 70% vinegar essence.

Brine for half a liter of water:

• 12 g salt;
• Incomplete Art. spoon of honey;
• 2 peas each of black and allspice;
• Small bay leaf.

Cooking steps:

1. I wash my vegetables and herbs.
2. I divide the pepper into 4 parts and remove the seeds. I peel the garlic and cut it into slices.
3. At the bottom of sterile jars I place an umbrella of dill, garlic, mint and basil leaves.
4. I place the cucumbers in the container first, then the peppers and tomatoes. Between them I put mint and basil leaves, hot pepper.
5. I make a marinade from 0.5 liters of water, peppercorns and bay leaves.
6. I fill the prepared jars with brine twice, keeping the vegetables in water for 15-20 minutes.
7. The third time I boil the water again, now adding honey and salt to it.
8. I pour vodka and vinegar essence into a liter jar of vegetables, and then the boiling marinade.
9. I seal it and put it away to cool.

Among the most delicious recipes for 1 liter, assorted cucumbers and tomatoes for the winter deservedly takes one of the first places. After all, such preservation easily solves the question of which vegetable to open in a jar. One preparation satisfies both lovers of crispy cucumbers and admirers of juicy tomatoes.