6 awesome and delicious recipe for cucumber in tomato for the winter

If you want to cook an unusual snack for the winter from cucumbers, then there is one funky recipe that all households will appreciate. Cucumbers in tomato combine spicy notes and sweetness in taste.

The appetizer can be served on the festive table and for everyday lunch, it will harmoniously complement the main dish.

Recommendations

Preparation is prepared for no more than an hour. You need to take a little time and prepare the vegetables and other ingredients that are part of the finished product. Before you start cooking, you need to pay attention to some nuances:

1. Gherkins are perfectly suitable for pickles up to 10 centimeters in size with an oblong shape. They even fit in a small jar, it’s convenient to work with them.
2. Since the recipes use tomato juice or pasta, it is made from fresh tomatoes. They should be sweet and fleshy, easily twist. Previously remove the skin from the fruit.
3. Clean packaging. Banks must be sterilized a few hours before filling up the workpiece. Sterilization is carried out over steam. You can calcine containers in the microwave or in the oven.

The finished product is stored in a cool place: in the cellar, closet, basement or closet. You can store the workpiece at home, but be sure to in a closed cabinet away from sources of heat and light.

Cucumber recipes in tomato for the winter

The composition of the recipes is clear and does not contain complex components. All these products are either grown in the country, or they are always at home. You do not need to go to the store specifically and buy seasonings and other vegetables. You can start cooking immediately.

In tomato sauce

The sauce turns out to be slightly thick, it can be used both separately from gherkins, and together with them. If you want to remove the density, you can add boiled water. Dilute the sauce with water 2 times, so it becomes like tomato juice.

Structure:

• cucumbers - 1 kg;
• tomatoes - 1 kg;
• salt - 2 tbsp.
• sugar - 1 tablespoon
• pepper to taste;
• starch - 1 tsp

Peeled tomatoes are passed through a juicer or twisted on a blender until a homogeneous mass is obtained. Pour the mass into the pan and set to heat.

Sugar and salt are mixed in the heated liquid and the contents are boiled for 15-20 minutes. At the end of time, add a spoonful of starch and continue heating for 5 minutes, then remove the pan from the stove and cover with a lid.

Cucumbers are laid in clean containers in even rows. When the vegetables are laid out, pour them with hot sauce and cover with a lid.

The jar with the workpiece is put in a pot of water and sterilized for 15 minutes. Then the lids are rolled up, the cans are turned over and covered with a blanket.

Leave the container to cool, and then put it into storage in a specially designated place. The appetizer will be ready for use in no less than 1.5-2 months. The longer it stays in cool conditions, the sweeter and richer its taste will be.

In tomato paste for the winter

The beautiful orange-red color of the appetizer immediately attracts attention, and its taste features will immediately smite even the most fastidious gourmet. Before serving the gherkins, pour a little liquid paste and sprinkle them with chopped herbs.

Ingredients:

• 1-1.5 kg of cucumbers;
• 1 -1.2 kg of tomatoes of fleshy varieties;
• 2-3 cloves of garlic;
• 2 tbsp salts;
• 1 tbsp granulated sugar;
• 1 tsp vinegar 6%.

Peel the tomatoes and grind them on a blender. Filter through gauze from seeds and oilcake.The resulting juice is poured into a saucepan and brought to a boil. Do not forget to stir and remove the foam from time to time. Add spices and vinegar.

The cucumbers cut off the tips and ram them into a jar. Garlic cloves are cut into 2-3 parts and placed in containers. Pour the vegetables with hot tomato mixture.

Banks must be sterilized in boiling water for 10-15 minutes before being rolled up, after which they need to be allowed to cool down a bit, and then put into a cellar or cellar.

No sterilization

In order not to waste precious time on sterilization, you can add more vinegar and salt to the recipe. Natural preservatives will prevent the snack from deteriorating and guarantee long-term storage.

Ingredients:

• tomatoes 5-6 pcs.;
• medium-sized cucumbers - 1-1.5 kg;
• 1 tbsp vinegar 9%;
• 2.5 tbsp salts;
• 1 tbsp Sahara;
• black pepper;
• 3-4 garlic cloves.

Cucumbers with cut ends are placed in a clean dry container. Continue to fill the jar until it is filled almost to the very top. Between the cucumber rows lay pepper and cloves of garlic.

Tomatoes are passed through a meat grinder, and then only the liquid mass is separated using a sieve. It is put on fire and boiled for 10 minutes. At the end, sprinkle sugar, salt and pour vinegar.

Pour the contents of the jar with hot tomato juice and immediately roll the lids. Banks must be turned over and left in this position until they cool completely.

Vinegar can be replaced with citric acid. When canning, add ½ teaspoon of powder. Citric acid kills pathogenic microflora and preserves the snack for many months.

With bell pepper

You can diversify the snack with other vegetables, for example, sweet pepper. It can be eaten, it turns soft and fragrant. The appetizer is similar to vegetable stew, it can be served as an independent dish.

Ingredients:

• gherkins -1.1-2 kg;
• tomatoes - 5-6 pcs.;
• 2 pcs. sweet pepper;
• 2 tbsp salts;
• 2 tbsp sugar;
• ½ tsp ground pepper.

Juice is made from tomatoes and heated to a boil on a stove. Sugar and salt and pepper are mixed in the hot mixture.

Ponytails are cut off from cucumbers and made into a jar. To the contents add pepper, cut into small slices, pour juice to the very top of the container and cover with a lid.

The workpiece is sterilized for 10-15 minutes in boiling water, then closed with a lid and cooled. You can take a sample after 6-8 weeks after storage in cool conditions.

With onions and garlic

Another vegetable interpretation that contains sharp notes and has a characteristic piquant taste. Onions can be taken sweet or bitter, depending on the desire of the cook. The amount of garlic according to the recipe can be changed based on taste preferences.

Structure:

• 1-1.5 kg of cucumbers;
• 1 kg of tomatoes;
• 2 onions;
• 5-6 cloves of garlic;
• sugar -1 tbsp;
• salt - 1 tbsp;
• vinegar 1 tbsp

Juice is squeezed from tomatoes and heated to a boil over low heat. Sugar and salt are added to the juice, mixed and covered with a lid. Continue heating for another 15-20 minutes and pour vinegar.

Vegetables are prepared: the onion is cut into half rings, garlic slices are cut into several large pieces. The tips of the cucumbers are cut, and the fruits themselves are in a container. When distributing gherkins in a jar, garlic slices and onion half rings are laid between them.

When the contents of the can are ready, boiling juice is poured into it.The container is sterilized in boiling water for 20 minutes, and then the lids are rolled up.

To control the severity of the workpiece, you can add 2 tablespoons of sugar, and soak the onions in vinegar before use or hold them in hot water for a couple of minutes. Excess bitterness will leave him, and he will taste good.

Classic recipe

It was according to this recipe that the workpiece was made many years earlier and continues to be prepared this way until now. Cucumbers turn out to be sweet-salty and crispy, they are conveniently cut, and over time they do not soften.

Structure:

• 1 kg of cucumbers;
• 1-1.5 kg of tomatoes;
• 2-3 garlic cloves;
• 1 onion head;
• 3-4 pcs. cloves;
• 3-4 peas of pepper;
• 2 tbsp vegetable oil;
• 1 tbsp Sahara;
• 1 tbsp salts;
• 2-3 dill umbrellas.

Finely chopped onions are fried in a frying pan until translucent. Allow the contents to cool slightly.

Tomato fruits are peeled and cut into cubes. Twist the vegetables in a meat grinder, garlic is sent there. Through a sieve, rub the flesh from the seeds and husks, preserving only the liquid part.

Onion is added to the resulting liquid and the mixture is allowed to heat. The juice is boiled for 20-30 minutes, until the contents begin to thicken. Salt with pepper and oil is sent to the juice.

Cucumbers are washed and dried on a towel. Cut off their tips and fit tightly into containers. Between fruits add dill, garlic, pepper and cloves. Pour the contents with hot juice.

Banks are sterilized and then tightly closed with a lid. The cooled snack can be put in the refrigerator, it will be ready in a couple of months.

Regardless of the selected cooking method, the resulting workpiece will certainly be tasty and have an attractive, mouth-watering look. Before you put it on the table, you can cut the cucumbers into several parts, so it’s more convenient to eat them. With a young boiled potato or fried mushrooms, the workpiece combines perfectly.