Assorted cucumbers and tomatoes for the winter, recipes with photos

Mistresses make selections usually in the fall or in August, when the market is filled with fresh vegetables and fruits. Cucumbers with tomatoes are certainly not strawberries, they are on sale all year round, but the cost rises sharply and fans of a classic salad have a hard time. Sundries solve the problem, because pickles are also delicious, tomatoes do not lose their juiciness, in addition there will be a wonderful pickle.

When compiling a plan for seaming, you should definitely include there assorted cucumbers and tomatoes for the winter, the most delicious, rare feast can be imagined without this inseparable couple. In the summer they are eaten fresh, in the winter they take out the sunsets. Moreover pickles crunch pleasantly, they can be added to different salads and snacks.

Why exactly home?

Previously, housewives did seaming rather out of necessity. After all, store shelves scared a small choice, only suburban residents could boast of vegetable abundance. Urban carefully watched the market and if something was "thrown out", immediately snapped up. Therefore, the concept of "urban jungle" justified itself.

Literally they got everything, because many household items, products were in short supply. The situation worsened in winter, especially since the winter with a sharply continental climate is long, it is 4-5 months of cold weather. So people stocked up tomatoes and cucumbers for the winter, covered jam, sauerkraut to please themselves and loved ones. Banks were given only on solemn occasions: holidays, the arrival of guests.

Each time the hostess calculated the reserves so that she had enough. But the times of deficit have passed, now everything is full! It seems that you no longer need to pickle cucumbers, drag bags of cabbage or buy up tomatoes for seaming. But the habits of thrifty people simply can not be redone, especially since purchased seals have their drawbacks.

For example, it would seem that the jar is transparent, everything is visible. But who knows that in addition to the usual vegetables and spices, manufacturers added there? After all, they need to maintain their presentation, make a special taste so that the goods are sold out. Of course, for salads, for a one-time use, the housewives take cucumbers and tomatoes in the form of rolls, but they can not be compared with homemade ones.

Pros of home stocks:

• Always nearby, especially the number of cans, their size is regulated by the hostess;
• There will be no problems with cucumbers, especially in winter, when their value rises almost to an astronomical height;
• It is easy and short to roll banks, most recipes are suitable even for inexperienced ones;
• The canned product is completely safe, because they closed it themselves, everyone saw it. Moreover, you can do without vinegar.

Why exactly assorted? Is it convenient to store two types of vegetables in one sweat jar without wasting dishes? No, of course there are tomatoes for the winter, closed separately. Cucumbers too. Simply, when you combine them together, you get a special taste, familiar from childhood. Some add to them a third neighbor - bell pepper, especially since it completely disappears from the shelves in winter. Others put hot peppers, while others experiment with the composition of greens. You can show imagination and cook delicious cucumbers in a barrel.

Which vegetables are suitable?

By the middle or the end of summer (depending on which region) the shelves will be filled with tomatoes, cucumbers this season. Prices will fall and the housewives will rush to fill the bins for assorted tomatoes and cucumbers for the winter. Here it is worth paying attention to the choice, because taking a dozen kilograms, the last thing you want to get is not a comforting result.

Cucumbers look medium sized, let them be fresh, crispy. Then the workpiece will turn out crispy. Tomatoes do not look overripe, but rather even overripe, dense. Also average.

Watch carefully when sellers sprinkle out of a bag or box. Some buyers choose their own vegetables, then it is less likely that they will sprinkle on you imperceptibly overripe or even rotten.

Seaming time is sometimes determined precisely by a successful purchase of vegetables. Do not store them for a long time, even in the cold. It is better to choose a time to go to the market before the weekend or on the weekend morning to devote a day to sunsets. Especially in the summer, when everything goes bad much faster.

Banks

A mistress who loves seaming usually has a whole stock of different-sized cans. Previously, they were saved for years, then they carefully kept the collection, even when moving, they took it. It is more convenient for others to store them in a garage or in a country house; most of them are stored on mezzanines or a balcony.

Which banks are better to choose? Here, look straight ahead into the future: it is better to eat any roll-up quickly from the moment of opening the can, cucumbers with tomatoes for the winter certainly will not spoil instantly, but you should not leave them for weeks. Therefore, the majority takes a dozen small cans per 1, maximum 2 liters. Others like 3-5 large, 3 liter cans.

Craftsmen are advised to choose banks that have screw caps.

It’s more convenient, they fight less and close more conveniently than simple ones made of glass. Especially if you are still an inexperienced downloader. There are cans that burst, unable to withstand the pressure, with a habit, you can loosely screw the lid, then the contents simply go bad. Usually liter cans are taken for one-time use as opened - ate.

Billet

The selected jars must be sterilized after washing, then also process the lids. Cover the assorted cucumbers and tomatoes faster, you just need to wash them and cut off the unnecessary, cover them whole. This reduces seaming time.

Put all the jars selected for seaming on a table in a row, so that it is more convenient to reach each one. Put greens at the bottom of everyone (here for the winter recipes vary, now it's dill and umbrellas). At dill, trim all the ends. Then pierce all the tomatoes through their peduncle with a toothpick and lay them alternately with cucumbers on the dill until the jars are full.

Cucumbers, of course, need to trim the edges. Then gently pour boiling water into each of the cans to the line of the lid. Cover them with your own covers, let them stand. You can half an hour or even a few hours. Then drain all the water from the cans into one pan, add sugar, then salt and boil.

Recommended:Chili cucumbers for winter

When in banks 3 liters. amount of spices: 3 large spoons equally of salt and sugar.

• 2 l. jar - there will be 2 large spoons.
• 1 liter - one by one.

Peel a few cloves of garlic and arrange in banks, until the marinade is poured into them. Seasonings follow: cloves, peas of pepper, then allspice.

Calculate garlic as follows: 1 liter from a can = 2-3 cloves, then 2-3 peas and black and allspice, 1 ball of clove.

Boil the marinade water for 5 minutes, then remove and add vinegar (3 l. - dessert or a large tablespoon). Deciding not to overdo it with vinegar, you can add a little, but then store your cans in a dark and dry cellar.

Everything, the marinade and the banks themselves are ready, you can again fill everything and close it right away. Do not be alarmed when the covers heat up and tighten. To preserve the workpieces, protect each jar with a plastic "cap" by attaching it with a regular pharmaceutical rubber band.

This is how the actual preparation of classic assortment looks like. In order for it to acquire its unique taste, let the banks brew for several days, then cool them before serving.

What greens can I still take except dill?

• Tops of dill (in dachas they grow beautifully with umbrellas);
• Bay leaf (may be dry);
• Garlic required;
• Sweet peas;
• Horseradish leaves (carefully, have a sharp taste, do not overdo it with the amount);
• Celery;
• Cherry green leaves;
• Currant leaves;
• Parsley.

However, each housewife chooses more by smell, wondering how all the spices will later combine. There are a lot of plants in the country, especially in the summer everything blooms.

How to preserve, if besides cucumbers and tomatoes there will be a third main ingredient, for example, bell pepper? The principle of seaming does not change much, it is worth exploring recipes with photos. Before laying, it is better to cut the peppers in half or in three to fit more. And perhaps the correspondence of spices to the calculated liter of water will change. Pepper will give its note, to the taste such a roll-up is of course different.

In addition to pepper, you can add slices of carrots or a small cherry tomato, but look here for the selected recipe. Moreover, Cherry is easier to close in a liter or a maximum of 1.5 liter can volume.

Capsicum should not be neglected, it will give spiciness, but use it carefully. Most recipes suggest putting 1 pod if the can is 3 l.

Is ramming everything tight? No. You can’t press hard, because it is not known how vegetables will behave when hot marinade is added. It is better to lay tightly, without strong pressure, so that all the ingredients retain their shape. Sometimes you can see how they swim inside.

Is it worth taking only large cans? Not necessary. It is easier for the housewife to keep her choice, usually a batch of rolls is 2-3 large, 2-3 medium (2 l.) And several small, liter cans. It doesn't matter what the content is supposed to be.

Recommended: Salted cucumbers in a bag, a quick recipe

Assorted rolls are considered to be the simplest, because here you do not need to boil vegetables, cut too. It is enough to correctly distribute the spices (the liter calculation method helps here) and follow the recipe. The final result will undoubtedly please, people with pleasure not only eat the contents, but also drink the marinade.