Awesome recipe for cucumbers in tomato sauce for the winter
Probably the most amazing thing about this dish is that once you open the jar in winter, you can easily add this appetizer to any meat dish, such as chicken or a side dish. But such crispy pickled cucumbers are also healthy, they contain a lot of magnesium and potassium, as well as iodine.
One of the most popular and proven recipes for such gherkins is one where the cucumbers are not cut into pieces, but taken whole and placed in a glass container.
Interesting, but true. Many housewives, in order to save time, make such preparations with ready-made ketchup, and it also turns out quite well. But, still, it comes out much better and more beautiful from natural tomatoes.
And that’s not all, they even make assorted vegetables in the same way, which also looks great and will delight any holiday table. There will be separate notes about this. Now let's go.
We will need:
- tomatoes (they should yield about 2.5 liters of juice) - 2 kg or a little more
- dill umbrellas - 1 2 pcs.
- cucumbers - 30 pcs. (this is an approximate figure, it all depends on the size of the cucumbers)
- horseradish root - 2 pcs.
- hot red chili pepper - 1 pod
- parsley - bunch
- garlic - 12 pcs.
- dill - bunch
Stages:
1. Soak fresh and undamaged cucumbers in cold water for at least one hour. Next, drain the water and place them on a towel. This is done so that these beauties do not lose their water balance.
2. Then put the clean and dry tomatoes into a blender and grind into a homogeneous mass to make a puree.
3. Then pour the juice into the pan, but first determine how many liters you got, because in the future you will need to take the products in accordance with the correct proportions. Namely, calculate and pour this sauce over the preparations.
Important! Typically, 1 liter of tightly filled cucumbers contains half a liter of liquid.
4. Wash 6 liter jars, take them small in size, preferably liter or half liter. Rinse all the greens, remove the husks from the garlic.
5. You can also cut horseradish and hot pepper into pieces. After that, pour boiling water over the jars and begin to act. Place garlic cloves on the bottom, literally 2 pieces. An umbrella of dill and parsley, horseradish root and of course gherkins. Trim the ends on each side and place in a jar.
The dish will look better if you select cucumbers of the same size. Because then the degree of salting will be almost the same.
Important! Use only pickling varieties of cucumbers, but do not use salad varieties.
6. When the jar is completely filled, add an umbrella of dill and a piece of hot pepper. Cover all containers in the same way. Place metal covers on them.
Thus, you are prepared for the next stage of activity. Boil a kettle and fill each jar with this water, pouring it into the very center so that the heat is distributed evenly and the container does not crack. Don't forget to cover with lids right away. After 20 minutes, drain the water.
7. Heat the juice to a temperature of 100 degrees and let it boil. Add everything you need for the marinade (shown in the photo), except vinegar, add it just before turning it off. In order not to get confused in these calculations, usually half a liter of juice is used per liter of preparation.
Cooking time is at least 10 minutes. Before turning off, add vinegar and let the mixture boil again and turn off the stove.
8. Fill the jars up to the neck with hot marinade and immediately screw them under the lid using a special marinating key. Screw ones can also be used.
Interesting! After pouring, the color of the gherkins will not change, they will be bright green, and after a while they will lighten and resemble the color scheme of olives. This means that the product can already be opened and consumed.
9. Since this preparation is not sterilized, to ensure that the cucumbers reach full condition, wrap them in a coat, turning them upside down. Check that nothing is running up. After 24 hours, put it in the cellar.
The taste of these cucumbers is simply amazing; they are crunchy and sweet, and the juice is delicious. Don't forget to sign and date your home production. Bon appetit!
Cucumbers in tomatoes for the winter without sterilization
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You can close cucumbers for the winter without sterilization. Below is a simple recipe for delicious cucumbers in tomatoes!
Cucumbers in tomatoes for the winter without sterilization
Ingredients:
- Cucumbers – 2.5 kg;
- Tomato paste – 250 g;
- Sugar – 50 g;
- Garlic – 1.5 heads;
- Table vinegar – 50 ml;
- Cloves – 3-4 pcs.;
- Black pepper - to taste;
- Parsley - to taste;
- Laurel - several leaves.
Important!
In the case of canning cucumbers in tomatoes without sterilization, it is important to thoroughly wash the cucumbers, jars, and lids so that the preparations do not explode.
Preparation:
- Cucumbers need to be peeled from the tails (cut them off), washed thoroughly and soaked for 2-4 hours. After this they are dried.
- The jars are washed with soda and the lids are boiled.
- Place garlic cloves (to taste) and cucumbers in a container.
- Now you need to pour boiling water over the greens for 15 minutes and then pour the water into a saucepan and boil. The procedure is repeated 2-3 times.
- When the water poured into the pan for the last time boils, add tomato paste, pepper, bay leaves, cloves, salt, sugar, vinegar and let it boil for 2 minutes.
- The finished marinade is poured into jars and rolled up.
After twisting, the jars are turned over, wrapped in a blanket and left to cool. This preservation can be stored even indoors.
Preserving cucumber slices in tomato paste - the most delicious recipe
To be honest, this delight can also be called a salad, because the vegetables are crumbled into circles. Or you can make a green gourmet and chop the cucumbers into slices or cubes.
I decided to find this option so that I could use very few products, because suddenly you are making such a snack for the first time or just want to master the science of preservation.
The trick of this recipe is that the gherkins will be stewed in tomato sauce, that is, not in the traditional way. They will turn out slightly boiled, but very appetizing and naturally delicious.
We will need:
- Fresh cucumbers - 4-5 pcs.
- Tomatoes - 4-5 pcs.
- Garlic - 5 cloves
- Vegetable oil - 2 tsp
- Vinegar 9% - 0.5 tbsp
- Coarse salt - 0.5 tsp
- Sugar - 0.5 tbsp
- Spices
Stages:
1. First of all, you need to wash each cucumber well in running water, and do the same with the tomatoes. Place them on a clean towel and let the liquid drain. Then remove the stem from the tomatoes and the tips from the cucumbers.
If the skin of the gherkins is thick, remove it with a knife. But, in principle, this is not necessary.
2. Chop the tomatoes into large pieces. If you have a blender in the house, then you can go this way, twist them in this device until a homogeneous paste is formed to make a puree.
3. Or place directly in pieces into a saucepan and put on fire to simmer for 6 minutes after boiling. So that they become soft and can be easily mashed.
4. And then take a colander and grind, you can use a sieve so that the achenes do not get into the tomato sauce.
5. And now the most interesting part begins - witchcraft. Combine the gherkins with the puree and place on the stove. Add the right amount of spices, such as a little ground black pepper. Pass the garlic through a garlic press. Bring this vegetable mixture to a boil and continue cooking for 10 minutes.
6. Now pour this treat into a sterile jar, put sugar on top and pour in vinegar and vegetable oil. Now put the jar back in the pan, put a rag or towel on the bottom, fill the jar with cool water up to the hangers and turn on low heat. The water should boil and simmer for 10 minutes.
7. After this procedure, remove the container and screw it with a seaming machine under the metal lid. Wrap it in a warm blanket and let it cool, after 24 hours you can take it away and lower it into the cellar.
How to cook cucumbers for the winter in a sauce with tomato paste
How often do you ask yourself the question: how to use overgrown cucumbers? I have situations like this every season. This year, in the far corner of the greenhouse, I discovered a vegetable the size of an average zucchini!
This recipe solves this problem. When cooking, we will cut the fruits into slices. So it doesn't matter what size they are. If the skin is too rough, peel it. If the seeds are hard, just remove the middle.
Ingredients for 1 liter jar:
- sliced cucumbers (as much as will fit);
- 1 dill umbrella;
- Bay leaf;
- 6-8 black peppercorns;
- 1 tsp. mustard seeds;
- 3-4 cloves of garlic;
Tomato filling for 1.5 l. water:
- 250 g sugar;
- 200 g tomato paste;
- 2 tbsp. l salt;
- 200 gr. vinegar (9%);
Preparation:
Add all the listed ingredients to the jars. For an umbrella of dill and a bay leaf. Add peppercorns and mustard seeds. You can chop the garlic or add whole cloves. How do you like.
Cut the cucumbers into cubes. If (as mentioned above) if the seeds are coarse, they can be removed. And thick skin needs to be cleaned. Fruits with delicate skin, just chop them. You can cut the fruit into any other shape.
Fill the jars with cubes to the top. Place the pieces in random order. Pour boiling water and heat for 10-15 minutes. Drain the water, boil it again and reheat it. While the contents of the jars are warming up, prepare the tomato filling.
Pour water into the pan. Add sugar and salt. Add tomato paste. Mix everything well so that the paste disperses. Place the pan on the fire and bring to a boil. Let's add vinegar.
At the last stage, drain the water from the jars. Fill the cucumbers with hot tomato sauce. Close the containers with lids. Turn over, cover with a towel and leave until cool.
Pickled cucumbers with chili ketchup - recipe without sterilization
Do you want your cucumbers to delight you with an unexpected taste, sweet and sour, or maybe spicy? Last year, this type of pickling took the Internet by storm. And I also decided to try it, on one culinary website I came across such a masterpiece with reviews and took a risk to cook it. And the result pleased me beyond belief, I didn’t even expect it myself. It’s not in vain that every year you can see more and more new and cool recipes and you don’t even need to invent anything yourself.
The wonderful thing about this method is that you don’t need to make tomato paste, but take ready-made ketchup, and you can use store-bought ketchup, but decide for yourself which brand to use. This instruction shows an example with Torchin chili.
And yet, such preparations can be made with sterilization, or without it. But, of course, the sooner the better, after all, everyone now has limited time, a lot of things to do and troubles. Therefore, I show the second option.
And one more important point, do not forget to wash the jars before you start with baking soda or sterilize them over steam along with the lids.
We will need:
- fresh gherkins – 3 kg
- Torchin brand hot chili ketchup
- vinegar 9% - 1 tbsp.
- sugar - 1 tbsp.
- table salt - 2 tbsp
- chili pepper - 1 pod
- water - 1.5 l
- garlic - a couple of cloves
- ground pepper and bay leaf, optional
Stages:
1. Just take the picked gherkins and place them in a basin of water, keep them for a couple of hours, so to speak, soak them. So that all adhered dirt dissolves. Rinse well and place on a dry towel. Then you have to work with the knife. Yes, this is the device that is used. Use it to cut off all the ends of each vegetable. Place the cucumbers in a bowl and move them aside.
Place all the seasonings your family prefers in well-boiled and dry jars. You can put anything, an umbrella of dill, a currant leaf, plus cloves of garlic and of course a pod of red chili pepper. If you like peppercorns, then they will fit perfectly here too.
2. Now we have to make a special marinade. Next, place the gherkins vertically, as shown in the photo, trying to load them tightly into the jars so that there are not many voids left. Boil the kettle and immediately pour water into the jars, put the lids on and wait 15 minutes, then put on the lids with holes and pour the water into the pan.
3. Bring it to a boil on the stove, and then add granulated sugar and salt, stir and then add ketchup and vinegar. The aromas will come beyond words. The boiling time of this brine is 5 minutes.
4. Now all that remains is to pour boiling marinade into the containers and cover with lids. Immediately take the seamer and pack it. Then, as expected, turn the pieces over and wrap them under a blanket or any unnecessary old blanket until it cools completely to room temperature.
5. Well, these are the crispy beauties you will get, they will pamper you for a long time, if you make not one jar of them, but ten. Bon appetit!
