How to close cucumbers with tomato paste. Cucumbers in a tomato for the winter are awesome

One of popular blanks cucumbers are considered in a tomato for the winter. I offer you awesome recipe by which you can cook the best cucumbers in tomato paste. In fact, the cooking technology is simple.

In a nutshell, cucumbers are cut into slices, rings, slices or barrels, or they are used whole. Topped with tomato-based or natural sauce tomato juice. Then they are boiled on the stove, and then rolled into jars.

Cucumbers in tomato sauce

Prepare crispy cucumbers in tomato paste sauce. For this we need the following ingredients:

• cucumbers - 2 kg;
• garlic - to taste;
• onion - to taste;
• dill sprigs;
• fill.

For filling:

• water - 1 l;
• tomato paste - 150 g;
• sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• vinegar - 2 tbsp. l.;
• black pepper - a pinch.

How to cook:

First, let's do the filling. We don't take a large number of water and dissolve the tomato paste in it. Then add the remaining water to the mixture, also sugar, vinegar, black pepper and salt. We mix everything well. We put on fire, bring to a boil, then boil for another 15 minutes. Taste the sauce, if there is not enough salt, add it, or if it seems that it is too salty, dilute a small amount water.

In the meantime, prepare the cucumbers: wash, cut off the tops and cut into slices. Cucumbers take the freshest not stale. If there are very small ones, you can not cut them, but put them whole. Then cut the onion and garlic.

In clean jars, put a sprig of dill, onion, garlic on the bottom and then put cucumbers. Pour cucumbers with tomato sauce, which is still boiling. Cover the jars with lids.

Putting jars of cucumbers in tomato sauce into a pot to sterilize. It is advisable to lay some kind of cloth or gauze on the bottom of the pan so that the jars do not slip and it is better to put them in already boiling water. Our cucumbers are sterilized for 20 minutes.

After that, we take out the jars, turn them upside down, wrap them in a towel and leave to cool. Then we put it away for storage.

This year, however, as always, at our dacha grew good harvest and cucumbers and tomatoes. Therefore, I want to offer another option for harvesting cucumbers. I recommend replacing the tomato paste with juice.

Let's start cooking. What and how to do - I will explain everything step by step.

Cucumbers in tomato juice for the winter

Ingredients:

• cucumbers - 5 kg;
• tomato juice from fresh tomatoes- 3 l;
• sugar - 8 tbsp. l.;
• salt - 4 tbsp. l.;
• vinegar - 200 g;
• garlic - 2 heads;
• dry dill - to taste;
• horseradish leaves or root.

Cooking:

Wash cucumbers and tomatoes well and start cooking.

Cut off the tops of the cucumbers on both sides, they will not be needed. Next, cut the cucumbers into pieces of 2-3 cm. If your cucumbers are young and small, you can not cut them, but put them whole or cut them into rings.

We cut the tomatoes into arbitrary pieces and pass through a meat grinder. We clean the garlic, my horseradish with dill.

Put the horseradish leaf, dill and garlic in clean jars. Stack the cucumbers as evenly as possible.

Preparing tomato juice. Bring the tomatoes to a boil in a saucepan, then cook for about 20 minutes. Next, it is best to strain, otherwise the seeds will only interfere in the juice. 3 liters of juice should work. We put the juice on the fire again, salt and put sugar. Then pour in the vinegar 5 minutes before the end of cooking.

For 5 jars of cucumbers, we need about 3 liters of tomato juice. And if you succeed more cucumbers, immediately cook more, somewhere around 6 liters.

Pour the tomato juice into jars and cover with a lid.

Cucumbers in tomato sauce is a very tasty and fragrant appetizer that is ideal for both festive and ordinary family feasts. You can make such a preparation for the winter different ways. We will describe only the simplest, most popular and affordable recipes.

Cucumbers in tomato: a step-by-step recipe

Once you try this snack, you want to eat it again and again. Amazing taste of crispy cucumbers and rich, thick and fragrant sauce from tomatoes with spices makes this preparation very popular among modern culinary specialists.

You can use this dish in different ways. Someone eats cucumbers in tomato along with bread, making a kind of sandwiches, and someone presents them with alcoholic drinks, meat, a second or first course. In any case, it is simply impossible to break away from this snack.

Roll up and sterilize a vegetable snack

Having received a tasty and rich snack, they begin to sterilize it. For this, cucumbers are laid out in prepared jars (750 ml) and poured with tomato gruel. Next, the containers are covered with boiled lids, but do not roll up. In this form, the filled containers are placed in a pot of water and placed on the stove.

After the liquid in the dishes begins to boil, the fire is reduced. At a minimum temperature, the snack is sterilized for 15 minutes.

Having carried out heat treatment jars of cucumbers, they are carefully removed from hot water and immediately roll up using special device. In conclusion ready snack turn upside down and cover with a thick blanket. After a day, cucumbers in a tomato can be safely removed to the pantry, underground or any other cool and dark place.

It is desirable to use such an appetizer after 1.5-2 months. Such a long exposure will help to obtain a more saturated and fragrant dish. If you open the blank ahead of time, then it may seem bland and not very tasty.

Summing up

Now you know two ways to cook crispy cucumbers in tomato sauce. Which one to use is up to you. It should be noted that the first option is easier to prepare, and the second one is more tasty and rich.

It is also necessary to say that there are other ways to create such a snack. For example, some housewives cut cucumbers not into circles, but into slices. An appetizer is also very tasty, where the main vegetable is rubbed on Korean grater. By adding more spices and seasonings to it, you get a real Korean salad which is ideal for alcoholic drinks as well as second and first courses.

If desired, other vegetables can be added to the cucumbers in the tomato. For example, such an appetizer will turn out very tasty along with onion rings and slices bell pepper. Enjoy your meal!

Harvesting cucumbers in tomato refers to simple ways receiving fragrant snacks for the winter. The dish will be appropriate for everyday and festive feast. They eat it in different ways pure form with bread, as a condiment for the first and second courses or snacks for alcoholic beverages. The taste of pickled cucumbers in tomato juice is just great. The most common way to prepare it is to add whole or sliced ​​vegetables to a salad.

• Tomatoes - 2.5 kg;
• Cucumbers - 1 kg;
• Salt and sugar - to taste;
• Garlic, spices - optional;
• Table vinegar - 1 spoon per jar.

To make tomato juice, you can take ripe tomatoes even if they are slightly wrinkled or damaged. Rinse the tomatoes thoroughly, cut off any excess, remove the skin and make tomato juice. To make it easier to remove the skin from the tomatoes, you can put them in a double boiler for a few minutes.

If a double boiler is not at hand, put the tomatoes in boiling water, hold for two or three minutes and cool the rhinestone under running cold running water. Juice can be made in a juicer, grated tomatoes or use a meat grinder.

The resulting juice must be well boiled so that it stops foaming. Strain seeds if necessary. Prepared medium-sized cucumbers are soaked for several hours in cold water.

Wash the prepared cucumbers again, cut off the tails.

After that, you need to put the cucumbers in jars - we put them approximately to the middle of the jar, leaving enough space for the juice.

Boil the tomato juice, then pour cucumbers into it.

Please note that before preparing this blank, you need to sterilize the jars and lids with which you will roll them up very well. We cover the cucumbers with lids and leave for 15-20 minutes, after which the juice must be drained back into the pan.

We cook the juice already with the addition of salt and sugar, you can add ground garlic and black allspice. Usually vinegar is added directly to jars, but you can add it to hot juice. You need a little vinegar - try so that the juice is not very sour. Usually there is one teaspoon per liter jar blanks.

Pour the cucumbers with cumulative juice, immediately roll up and turn over. Be sure to wrap the jars in a warm towel or blanket so that the jars cool gradually. According to the recipe for pickling cucumbers in tomato juice, cucumbers are crispy, while they have a unique tomato flavor.

Recipe 2: pickled cucumbers in tomato juice for the winter

• fresh cucumbers 0.5 kg,
• tomato juice - 0.5 kg,
• fine table salt 1 tbsp. spoon,
• sugar - 3 tablespoons,
• dill, parsley, horseradish leaf, 1 pc.
• chilli peppers (optional)
• 1 head of garlic
• 3-4 cherry leaves
• 3-4 pieces of blackcurrant leaves,
• 2-3 pcs. bay leaf,
• 2-3 fragrant cloves,
• 8-10 black peppercorns.
• 4-6 allspice peas

For this recipe for cooking cucumbers in tomato juice, fresh green, freshly picked cucumbers of small size and the same elongated shape are selected. Pour selected cucumbers cold water for a few hours.

In the meantime, we prepare the jars, rinse them thoroughly, it is not necessary to sterilize. We wash all the spices, that is, dill, parsley, horseradish leaves, cherry leaves, blackcurrant leaves, hot peppers, Bay leaf, peel the garlic (optional) large slices cut in half).

Now we are preparing for the preparation of tomato juice. We wash the tomatoes, divide them into parts and pass through a meat grinder, pour the prepared juice into a saucepan and put on slow fire, let it languish (I usually take fleshy tomatoes in order to make the juice thick, but this is optional). All this preparation will take some time. And just this time will be enough for cucumbers that settle in the water. You ask why keep cucumbers in water for pickling for the winter? And in order for them to be saturated with moisture, this will not lead to fermentation of already rolled cucumbers in tomato juice. Then, pulling them out of the water, rinse thoroughly with running, cold water.

At the bottom of the jar we put 1/3 of the spices (that is, two or three sprigs of dill and parsley, 2-3 black peppercorns, 1 allspice, cut the horseradish leaves into large pieces, throw some on the bottom of the jar, one currant leaf, bay leaf, one cherry leaf, chopped garlic, two or three circles of chopped hot peppers, add it as desired, who likes what kind of spiciness), and then fill the jar with cucumbers to half, I put all the cucumbers standing up, close to each other, cut off the buttocks, then again the above layer of all spices, then cucumbers again and so on until the jar is full. Spices in the amount in which I indicated, it is better to put only three layers in jars so that there is no bust with spices.

Then pour the cucumbers with boiling water, this must be done very slowly, in small portions so that the jar does not burst, and to warm the bottom and walls of the jar, cover with a lid and leave for 10 minutes. At this time, add salt and sugar to taste to tomato juice, I add 1 tablespoon of salt and 3 tablespoon sugar, let it boil slowly.

We drain the water from the cucumbers and put it on the fire again, and after boiling, pour the cucumbers again and leave for 10 minutes, covered with a lid. Drain the water very carefully so as not to burn yourself. Now the most important thing is that our preservation does not ferment, we add 1 aspirin tablet to a liter jar of preservation. acetylsalicylic acid (it must be crushed), which, in addition, makes our pickled cucumbers in tomato juice crunchy. And 100% preserves your conservation, without any sterilization. There will be no smell and taste from one tablet, believe me. If you do not want to use aspirin tablets, you can add half a teaspoon citric acid per 1 liter of preservation.

Then we pour cucumbers with tomato juice, in which sugar and salt have already dissolved. I advise you to make tomato juice yourself, you will be sure of the naturalness of your preservation.

We roll up jars with pickled cucumbers in tomato juice for the winter. Turn them upside down and let them cool. To cool them down more slowly, wrap them in a blanket and leave them overnight. Store jars in cool place(pantry, basement).

Recipe 3: pickles in tomato juice

This recipe for pickling cucumbers in tomato juice involves whole cucumbers. Ingredients for a 3 liter jar:

• 1.5 kg cucumbers
• 1.5 l tomato juice
• 3 art. spoons of salt
• a bunch of dill (50 g)
• 6-8 garlic cloves
• 10 g tarragon

The jar, cucumbers and dill should be washed thoroughly.

Put peeled and chopped garlic cloves, dill on the bottom of the jar. Place cucumbers vertically on top. Squeeze juice from tomatoes. For a three liter jar it goes about 1.5 liters. Bring it to a boil and dissolve the salt in it. Cool. Pour juice over jar, cover nylon cover and store in a dark, cool place.

Pickles cooked in tomato juice should be stored in a cool place - a cellar or refrigerator. Juice, it is best to use natural, squeezed from tomatoes.

Recipe 4: cucumber salad slices in tomato juice

A delicious salad option for the winter of crispy cucumbers with sweet peppers in sweet and sour tomato sauce.

• Cucumbers - 2 kg.
• Tomato juice - 700 ml.
• Sweet pepper - 2 pcs.
• Garlic - 4 cloves
• Salt - 2 tbsp.
• Sugar - 1 tbsp

1. Grind sweet pepper with garlic in a blender.
2. Cucumbers cut into circles and arrange in jars mixed with pepper and garlic.
3. Bring tomato juice to a boil, add salt and sugar.
4. Fill jars with boiling water tomato marinade and place in a large container for sterilization.
5. Boil jars for 17-20 minutes, then roll up and set aside to cool.

Now you will not be left without a snack for the winter - cucumber salad in tomato juice is ready. Bon appetit!

Canned cucumbers in tomato juice winter season is of particular interest, combining at the same time the taste of the most famous vegetable group. Tomato sauce is used instead of juice or used as a base for sauces. And the cucumbers themselves, pickled whole or sliced, are served as a snack, used in salads.

Classic variant

Ingredients are selected based on a liter jar:

• freshly picked cucumbers - 0.5 kg;
• juice - 500 ml;
• finely ground salt - 1 tablespoon;
• granulated sugar- 3 spoons;
• hot pepper (for lovers of hot) - 1 pod;
• garlic head - 1 pc.;
• cherry and currant leaf- 3-4 pieces;
• lavrushka - 2-3 leaves;
• black pepper - up to 10 peas;
• allspice - up to 6 peas;
• cloves - 2-3 pcs.;
• dill and parsley, horseradish leaves;
• aspirin - 1 tablet.

Let's start canning:

1. You will need to choose medium-sized green cucumbers of the same length. Connoisseurs advise soaking them in water for a couple of hours. This measure will protect the preservation from fermentation.
2. While the vegetables are gaining moisture, jars should be prepared. Wash them thoroughly without sterilizing them.
3. We also rinse the greens and spices, leave to drain. We clean the garlic large size slices can be cut.
4. The preparation of the tomato filling begins. We cut the washed tomatoes into pieces, scroll in a meat grinder. We collect the juice in an enamel bowl and transfer it to the stove to languish over low heat. If you want to make the marinade thick, choose the most meaty tomatoes.
5. It's time to return to the cucumbers: when taking them out of the soaking container, do not forget to thoroughly rinse them in running water.
6. We distribute all prepared spices and herbs into three parts. We put the first on the bottom, the second - between the cucumber layers, the third - on top. If the cucumbers are small, it is convenient to have them standing up, removing the tips.
7. We fill jars with vegetables with boiling water - carefully, in small portions. This will allow the container to warm up completely and not burst. Covering with lids, leave the jars for ten minutes, and we ourselves return to tomato juice: pour salt (1 spoon) and sugar (3 spoons) for each liter, continue to simmer over low heat.
8. Cucumbers should be drained, boiled and poured again. Ten minutes later, it merges again.
9. In all jars, you can add one tablet of aspirin in crushed form. Such a precaution will protect the preservation from the fermentation process and give the cucumbers a unique crunch. Those who wish can eliminate aspirin by replacing it with half a small spoonful of lemon.
10. Now the juice is pouring in, the jars are rolled up. The cooling process should take place slowly, for which the jars are wrapped in a warm blanket, sticking upside down. Keep them in a cool place to keep safe.

The recipe is notable for the fact that do-it-yourself juice gives naturalness to preservation.

Cucumbers in tomato-garlic sauce

Canned bell pepper

Necessary:

• cucumbers - 4 kg;
• tomato paste - 0.2 kg;
• water - 1.5 liters;
• vinegar - 200 g;
• oil plant origin- 150 g;
• garlic - 0.1 kg;
• salt and sugar - 60 g each;
• parsley, dill, black peppercorns.

Cooking:

1. The first step is the marinade composition. We dilute the pasta, oil and vinegar in water, stir, salt, add granulated sugar, send it to the gas burner. It is necessary to withstand the mass until boiling, boil for fifteen minutes.
2. We wash medium-sized cucumbers, cut them into quarters, chop the garlic cloves.
3. In washed jars (recommended volume - one liter), we put greens with pepper, cucumber layers, sprinkled with garlic.
4. Everything is filled with a boiled marinade mass, the jars are subjected to a thirty-minute sterilization.
5. Now the lids are rolled up, the preservation is put upside down and cools in a blanket for a long time.

Cucumber salad with tomato paste

Canned cucumbers according to this recipe will become great addition for potato dishes.

Ingredients:

• cucumbers - 5 kg;
• tomato paste - 1 l;
• garlic - 250 g;
• black pepper - 10 peas;
• sugar - 1.5 cups;
• salt - 2 tablespoons;
• vinegar and vegetable oil - 500 ml each;
• lavrushka - 2 sheets.

Preservation order:

1. We sort the vegetables, wash them well in running water, dry them and cut them into half rings.
2. Garlic heads are peeled, the teeth are finely chopped.
3. The ingredients prepared in this way are combined, tomato paste is poured, everything is thoroughly mixed.
4. It is the turn of spices, sugar, vinegar and oil - add them to total weight and continue to stir.
5. Putting everything in a saucepan, put it on the burner, wait for it to boil and cook for about twenty minutes, not forgetting to stir occasionally.
6. Remove from fire, arrange half liter jars(they should be pre-washed and sterilized) and roll up.
7. Now the preservation should be put with the lids down, covered with a warm blanket and kept until it cools completely.

Pickling in tomato

The recipe is simple, this dish is prepared quickly. Cucumbers become juicy and crispy, the marinade is suitable for use in other dishes.

Ingredients:

• cucumbers - 3.5-4 kg;
• garlic - 1 large clove per jar;
• horseradish leaves - 2 pieces;
• tarragon (for those who wish) - 2 branches;
• black pepper - 10 peas;
• currant leaf - 10 pcs.;
• dill - 5 umbrellas.

All components are indicated for filling five liter jars.

For the marinade you will need:

• granulated sugar, tomato paste, vinegar - 1 glass each;
• salt - 3 large spoons;
• boiled water - 2 liters.

Sequencing:

1. Cucumbers should be poured with water, wait at least an hour, washed and dried.
2. We also wash and dry all greens for canning. large leaves can be cut to make it more convenient to lay them in jars.
3. Glass jars are washed and sterilized, pickling brooms, garlic, pepper and bay leaf are laid at the bottom.
4. We cook the marinade. To do this, boil water, add pasta, sugar and vinegar to it, salt. Readiness comes after the composition has boiled, and all additives have completely dissolved.
5. We put cucumbers in jars, pour tomato pickle and cover.
6. Sterilize in a saucepan for about twenty minutes, roll up.
7. Banks are turned over and covered with warm clothes. In this form, they must be kept for eight hours.

Almost everyone loves to eat pickles in winter. Of course, each housewife prepares them in her own way, so the taste of vegetables may vary somewhat, because today cooking recipes home preservation enough. IN winter time pickled or pickled cucumber appears on the table very often. Modern housewives do not seek to reveal all the secrets of cooking excellent snack. For example, it is very easy to cook cucumbers in tomato sauce, but each cook has his own nuances. Consider how to cook such a dish at home. It can be served with any side dish.

Cucumbers "Crunchy" in tomato sauce

Ingredients: four kilograms of cucumbers, five hundred grams of tomato sauce, two hundred grams of table vinegar, two hundred grams of vegetable oil, two hundred grams of sugar, one hundred grams of water, nine cloves of garlic, three onions, two tablespoons of salt.

Cooking

Cucumbers in tomato sauce, the recipe for which we are now considering, is very simple to make. To do this, you must first cut the onions and cucumbers into rings. Peel the garlic, put all the vegetables in a bowl, add salt and sugar, as well as vinegar and water, simmer for five minutes after boiling. Then the vegetables are laid out in pre-prepared clean jars, three peas are added and poured with tomatoes. The container is sterilized for ten minutes and rolled up, covered with a cloth and cooled. Ready cucumbers in tomato filling, a specific taste is obtained.

Cucumbers in tomato juice

Ingredients: two and a half kilograms of tomatoes, one kilogram of cucumbers, one tablespoon of vinegar per jar, salt and sugar to taste.

Cooking

Tomatoes are washed well, peeled, put in boiling water for several minutes, and juice is made by rubbing them on a grater or passing through a meat grinder. The juice is boiled well so that it does not foam, filtered from the seeds. Then add salt and sugar, garlic and pepper, vinegar. Cucumbers are washed, cut off the tails and soaked in cold water for two hours.

We make further cucumbers in tomato sauce for this dish are very simple, the main thing is to follow the instructions. So, the vegetables are washed and put in jars up to half, leaving room for pouring. Then they are poured with tomato juice and left to infuse for twenty minutes. After a while, the juice is poured into a bowl, boiled, again poured into jars and rolled up, the container is turned upside down and wrapped with a cloth. In this form, they are left to cool completely. Ready cucumbers are crispy, unique taste and aroma.

Salad "Cucumbers in tomato sauce with garlic"

Ingredients: one hundred and twenty grams of vegetable oil, two and a half kilograms of cucumbers, one hundred grams of sugar, one and a half kilograms of tomatoes, one spoonful of salt, eighty grams of garlic, one spoonful of vinegar essence.

Cooking

Cucumbers are washed and cut into circles, juice is obtained from washed tomatoes by passing them through a meat grinder. Garlic is crushed, added tomato puree, little vegetable, salt and sugar. The mixture is put on the stove, heated to a boil, cucumbers are added, mixed and boiled for seven minutes after boiling. Cucumbers in tomato sauce are placed in half-liter jars and sterilized for ten minutes in boiling water. Then the container is rolled up, turned over and wrapped with a towel. Banks should stand until completely cooled.

Cucumbers in tomato sauce without vinegar

Ingredients: for one liter jar, take half a kilogram of cucumbers, half a liter of tomato juice, one spoonful of salt, three tablespoons of sugar, horseradish leaves, parsley, dill, one bitter pepper, as well as one head of garlic, three cherry leaves, four currant leaves, three bay leaves, three cloves, ten black peppercorns, six allspice peas.

Cooking

Cucumbers are poured with cold water for two hours. To the bottom clean jars put a third of the spices, then put the washed cucumbers, spices again and so on in layers until the entire container is full. Banks are poured with boiling water and left for ten minutes.

Meanwhile, tomato juice is boiled, adding salt and sugar to it. Then the water from the cucumbers is poured into a saucepan, put on fire, boiled and the vegetables are poured again, left for ten minutes. Then the water is drained again, one tablet of Aspirin or half a spoonful of citric acid is added to each jar. Cucumbers are poured with tomato juice, rolled up, turned over and cooled. Store preservation in a dark cool place.