Cucumbers with tomato paste for the winter

24.08.2018 Winter blanks

We bring to your attention a simple recipe for making cucumbers in a fragrant tomato fill. The piquant taste of cucumbers will not leave anyone indifferent. And you will certainly be asked for this recipe. Not surprising, because this recipe makes funky cucumbers in tomato paste, which are easy to close for the winter.

Products:

cucumber - 5 kg.,
tomato paste -1 l.,
cold water - 1 l.,
granulated sugar - 200 gr.,
table salt (not iodized) - 3 tablespoons,
odorless sunflower oil - 1 tbsp.,
table vinegar essence - 1 tbsp.

How to cook cucumbers with tomato paste for the winter

First, prepare the filling for the cucumbers: tomato paste is mixed with water, mixed well. Instead of tomato paste, ketchup, tomato sauce or chopped tomato can be used. Seasonings can be added to taste preferences.

Then added sugar, table salt, vegetable oil, all components are mixed. We put the container with the ingredients on a small fire, bring to a boil and cook for 3 minutes.

Pre-soak the cucumbers in cold water for 30 minutes. Rinse, cut the butt, cut the fruit into circles, put in a boiling marinade. Together with cucumbers, you can pickle zucchini, carrots and not bitter onions.

We prepare jars in advance: wash with soda solution, sterilize over steam for 15 minutes. At the bottom you can lay branches of fresh herbs, garlic slices, mustard seeds, bay leaves, peas of allspice. Let’s dry and fill the jars to the upper side with a cooked cucumber salad. Fill the container with the marinade slowly, placing a small kitchen towel under the bottom.

We roll up the cans with scalded tin lids, after we turn over the containers and check for the leakage of the marinade. Wrap the jars in a blanket and leave to cool for a day. After transferring to storage in the kitchen cabinet. Avoid sun exposure during sunset. Watch the lid, when bloating, discard the homemade pickles.

Bon appetit to all!

Cooking time: 2 hours. Servings Per Container: 1 Jar.

Advice!
For preservation, it is preferable to choose short-fruited cucumbers with a thick spiky peel or overripe fruits. Vegetables should be with a rich green color without yellow spots. Salad will not be bitter if you cook it from sweet cucumber varieties.