Cucumbers in tomato juice for the winter are awesome. Recipe for cucumbers in tomato sauce

In cooking, cucumbers are often accompanied by tomatoes. Salads are made from them, used as garnishes for various dishes, pickled and salted. But few people tried to make a blank in this version.

We bring to your attention several recipes for cucumbers in tomato sauce for the winter with a photo. This salting recipe is worth a try for every housewife!

This is a very tasty and original canned snack. Thanks to the presence of tomatoes, it has a piquant taste, and the cucumbers themselves are very crispy.

Recipe for cucumbers in tomato juice

You will fall in love with cucumbers prepared for the winter according to this awesome recipe from the first crunch. Cucumbers will surprise with their sophistication and light piquancy.

Advice: be sure to try the marinade. It all depends on the taste of each. Adjust it by slightly changing the amount of granulated sugar or salt. In addition, the variety of tomatoes can also affect the final result if you use homemade juice.

Ingredients

Servings: - +

• fresh cucumbers 2 kg
• tomato juice 1 l
• salt 1 st. l.
• granulated sugar 2 tbsp. l.
• vinegar 9% 1 st. l.
• fresh dill 2 branches
• black currant leaves6 pcs.
• garlic 4 cloves
• hot capsicum1-2 pcs.

per serving

Calories: 19 kcal

Proteins: 0.9 g

Fats: 3.5 g

Carbohydrates: 0.1 g

1 hour. 30 min. Video recipe Print

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Advice: You can also prepare cucumbers for the winter with tomato paste. Even an added spoon per liter of juice will make the tomato flavor even more intense. If you use only pasta in cooking, then it must be diluted in advance. For 1 liter of liquid, an average of 150 gr. tomato puree. The taste will remain the same, but you will spend much less energy.

Recipe for cucumbers in tomato sauce

The peculiarity of cooking cucumbers at home according to this recipe is the consistency of "marinade". You can also use it in cooking other dishes. Due to additional components, onion notes and light spice will be felt in it. We are sure that enterprising housewives will find a use for this tomato sauce!

Ingredients

• fresh cucumbers - 5 kg;
• tomato sauce (it is preferable to use sweet and sour) - 200 ml;
• vinegar 9% - 100 ml;
• vegetable oil - 50 ml;
• granulated sugar - 100 g;
• rock salt - 60 g;
• black and allspice pepper - 10 peas each;
• lavrushka - 1 pc.;
• dill with umbrellas - 9 pcs.;
• onion - 250 g;
• garlic - 10 cloves.

Step by step cooking

1. Cucumbers should be soaked. The more time they spend in the liquid, the better.
2. Boil 1.5 liters of clean water in an enamel saucepan, pour oil, vinegar into it, put tomato sauce, sugar, salt, parsley and two kinds of peppers. Leave to cook for ¼ hour.
3. Peel the rest of the vegetables. Cut the onion into rings of medium thickness, and press the garlic with the back of a wide knife.
4. Now fill the jars in this order: dill umbrellas, cucumbers, onions, garlic. Top with tomato marinade. Use a ladle for this so as not to burn yourself.
5. The last stage is sterilization for 10 minutes, after which the jars can be twisted. The blanks are stored at room temperature until the end of the spring of next year.

Advice. Give preference to small banks, with a face value of no more than a liter. From the given amount of ingredients, you will get no more than 8 jars.

Pickled cucumbers in tomato juice

In addition to pickling, there is a way to pickle cucumbers in tomato juice.

Ingredients

• cucumbers - 1.5 kg;
• tomato juice - 1.5 l;
• dill - 6 umbrellas;
• garlic - 1 head;
• salt - 3 tablespoons;
• tarragon - 10 g.

Cooking method

1. The cooking process is almost no different from previous recipes. Soak the cucumbers, wash them and put them in jars.
2. Prepare the filling. To do this, boil tomato juice for a short time, dissolve salt in it and add spices. When the tomato brine has cooled, pour over the cucumbers.
3. Close the jars with lids and send to the refrigerator.

As you can see, diversifying the usual pickles can be quite simple by adding one new ingredient and changing the approach to familiar things. Don't be afraid to experiment.

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Crispy canned cucumbers are the favorite preparation for the winter of many people. Especially now, when many have their own summer cottages, and each has a greenhouse with its own plantings. Just a few bushes can produce excellent yields. And it is important to preserve this harvest.

We preserve them by sealing grown vegetables in jars in various delicious ways. And one of these is cucumbers in tomato sauce, or in tomato sauce. Of course, already made, or also turn out to be tastiest. But the advantage of today's recipe is that they are cooked together with tomatoes, which we will process into sauce, and you will get a delicious tomato sauce.

It can be drunk just like delicious tomato juice, or used as a preparation of first and second courses. That is, it turns out two in one, and the cucumbers turn out tasty and crispy, and the filling will not be lost!

And although it takes a little longer to tinker with them than with the previous ones, it's worth it. So let's cook them together. I do make them every year. Not a lot, of course, but I try to do 3-4 banks. For variety. So that blanks of different tastes delight us with a long winter time.

You can use both factory tomato juice and store-bought tomato paste for harvesting. But today we will cook using fresh tomatoes. They also grew a lot this year, so it's better to make them out of them. And how to make from tomato juice or paste, I'll tell you how - some other time.

Cucumbers in tomato sauce - a recipe without sterilization

We will need (for a three-liter jar):

• cucumbers - 1.5 - 2 kg
• tomatoes - 2.5 kg
• salt - 3 tbsp. spoons
• sugar - 3 tbsp. spoons
• garlic - 1 head
• black peppercorns - 20 pcs
• allspice peas - 5 pcs
• red chilli pepper
• cloves - 6-7 pcs
• horseradish leaves, currants, cherries, dill, tarragon
• vinegar essence - 0.5 tsp
• aspirin - 2 tablets

Cooking:

Try to choose medium-sized fruits for preservation so that they have small seeds in the cut, and give preference to fruits of the same size.

The quantity indicated is approximate, since small fruits can fit more in a jar, and less large ones. I never measure quantities in kilograms. How much is placed in a jar, so much is needed.

1. To begin with, we will deal with them. The fruits should be put in a large container (for example, in a bucket) and poured with cold water. The colder the water, the better. If it is possible to use spring water, then this will only add advantages to our preparation. They do not need to be pre-washed before putting them into the water.

Pour cucumbers with cold water is a must. As you know, they are 98% water. And even if we just picked them from the bush, they still need to be soaked to replenish this composition.

Freshly picked fruits, soak for 4 hours. And if you bought them in a store, then there the water losses will be more significant, and they are soaked for at least 6 hours.

If they are not soaked, then the voids in the fruits can start the fermentation process, and such blanks can “explode”.

2. In the meantime, let's prepare the jars and all the other ingredients. I have repeatedly told you how to wash and sterilize jars, and if you do not know this, you can follow the link and read it. In this note, I will only remind you that it is necessary to sterilize jars and lids.

3. Choose ripe, red, fleshy tomatoes. If you have your own tomatoes, then it will be just wonderful! Wash them, remove the stem. And now we need to clean them from the rough skin. To do this, lay them out in a small basin, you can make cruciform cuts on them. And pour boiling water. Cover with a lid and leave for 4-5 minutes.

4. Then we drain all the water and remove the skin with a knife. It is removed at the same time easily, and only its top layer. All the pulp remains intact.

5. Cut the tomatoes into two or four parts, depending on their size, and remove the place where the stem is attached. Now the tomatoes need to be crushed to the state of mashed juice. We do this with a meat grinder or blender. I do this with a meat grinder, because in this case I have 100% confidence that the filling will turn out to be homogeneous and without pieces of tomatoes.

Ideally, the resulting tomato juice is rubbed through a sieve to remove the tomato seeds. But I think it's redundant. After all, we do not make tomato paste, where this procedure is required. Therefore, seeds in the process of using this product do not interfere with us, and therefore I do not remove them.

Set aside the cooked tomato sauce.

6. Wash all the greens, pour the dill with boiling water for 3 minutes and cover with a lid for 3 minutes. We spread everything on a towel so that the water is glass.

7. Peel the garlic cloves. Cooking all peppers, cloves. We try to prepare everything at once so as not to forget anything. And then my daughter, when she was still at a young age, managed to preserve cucumbers, forgetting to put salt and sugar there. And what do you think? Banks stood, did not explode. When they opened, they received a surprise. Soaked, crispy samples of special preparation! Any experience is an experience, but my daughter learned how to preserve!

8. When the soaking time has come to an end, wash them under running water and cut off the "ass" from both sides. And sometimes I cut off only on one side, this is when they are very small.

9. Lay them out on a towel to drain excess water.

10. In prepared sterilized and dried jars, put a piece of horseradish leaf, part of dill, three cherry leaves, a couple of currant leaves and two tarragon sprigs on the bottom. If any of the above is not present, then there is nothing to worry about. The main ingredients are dill and horseradish. All other greens are additives that give the workpiece a taste. All of the listed ingredients grow in my garden, so it’s easier for me, I went and picked it when I needed it.

It is clear that horseradish and cherry leaves give strength to cucumbers, do not allow the solution to become cloudy. Dill, currant leaves give aroma and taste, but tarragon gives a slight hint of oak taste. I grow it specifically for pickling.

11. Also put the cloves and all the peppers on the bottom. Add a 2 cm piece of red pepper for aroma and taste. It does not have to be fresh, you can cut off a piece of dried. Only dried peppers should be thoroughly washed and poured over with boiling water. To remove accumulated dust from wrinkled areas.

12. Now we begin to lay out the fruits quite tightly, but still leaving room for tomato filling. It will turn out not as liquid as water, and it will be more difficult for it to penetrate into all free areas. Consider this.

13. Place garlic cloves in free spaces. Take a large head of garlic so that it has at least 10-12 teeth.

Sometimes cucumbers are laid out, alternating them with bell peppers or tomatoes. This also turns out delicious! Do it if you want. The recipe is exactly the same! Only tomatoes and bell peppers are added to the jar.

14. Spread up to half, and lay another sprig of dill in the middle. Then we fill the jar to the top, but not to the very neck. Again, to make it convenient to pour the filling. Put a little more dill on top, two leaves of cherries and be sure to horseradish.

15. When the jar is full, put water on the fire, bring it to a boil. And the tomato, which is also brought to a boil, then reduce the heat and simmer over low heat, with a slight gurgle for 20-25 minutes.

16. When the water boils, pour it into a jar right up to the neck, cover with a lid and leave to warm up for 10 minutes. Place the jar on a rag and periodically rotate it from side to side. At the same time, air bubbles will actively rise up. That's good, we don't need air in the jar. From it, the fermentation process may begin, which will lead to the lifting of the lid, and subsequently, if it is not opened, the jar will “explode”.

But nothing like this will happen to us, because we do everything correctly and carefully.

17. After 10 minutes, drain the water through the lid - a sieve with holes back into the pan and bring to a boil again. Boil water for 5 minutes and pour it into the jar again, again for 10 minutes. Set the kettle to boil in advance, because the second time you fill it with water, it may not be enough. Therefore, we add it from the kettle.

We rotate the jar again so that all the air that has not yet come out comes out in small bubbles.

18. According to the rules, to make the filling, you need to add salt and sugar to the prepared tomato juice. But we don't know how much filling per jar will take exactly. It depends on the size of the fruit and on the degree of filling. Therefore, we will do it easier and already for sure. The right amount of salt and sugar will fall into the jar in full.

19. After the allotted second 10 minutes, drain the water into the pan. And we fall asleep on top of the prescribed amount of salt and sugar. And also crush the aspirin tablets, and add them on top.

I have added aspirin in all past similar recipes. Let me remind you that this does not affect the taste in any way, but it also affects the safety.

For all the time that I canned cucumbers and tomatoes, and this is probably like 35 years, nothing explodes with the use of aspirin! And this, you see, is the time!

Aspirin is an acid. And by adding it, you can add less essences as a preservative. In fact, I add the essence only for taste, only 0.5 teaspoons per three liter jar.

Cucumbers are not sour at all, and, importantly, not soft, but hard and crispy! And of course, from the added herbs, spices, sugar and salt - very tasty! Tomato juice also contains natural acids and is therefore also a natural preservative.

20. Pour boiled tomato juice. It should be just boiling, not hot. It is important!

We carefully look so that there are no "air pockets" left. Pour in gradually, look, if an air bubble has formed somewhere, immediately rotate the jar. If you then fill the jar to the top, then the bubble can no longer be expelled. The tomato is not water, it is heavy, and therefore the bubble cannot break through its thickness.

21. When filled with tomato filling to the top, leave 1 cm of free space on top. Add vinegar essence, it is essence, not vinegar! Swirl lightly with a spoon to loosen it. And pour the tomato under the very neck.

22. Cover with a sterilized metal lid. Let stand in this position for 10 minutes to allow any air left to escape.

Never open the lid!

23. After 10 minutes, we twist the lid with a seaming machine. Then we turn the jar over and put it under a blanket or blanket until it cools completely. Then we turn it over again, and put it in an accessible place for 2-3 weeks for observation. During this time, the tomato filling should not become cloudy, ferment. The lid must also not lift.

If this happens, then such products should not be eaten!

Carefully follow the step-by-step instructions, and then this will not happen.

You can store the workpiece at room temperature, but try not to put them near heating appliances. If there is a pantry or basement, then these are ideal places for storage.

We have water drained from cucumbers. It is saturated with the aroma and taste of herbs, it is not necessary to pour it out. Add the required amount of salt to it, at the rate of 1 tablespoon per half liter of water, a little sugar, you can add dill, spices, and salt the cucumbers in this brine. The next day they will be tasty and lightly salted.

Cucumbers harvested for the winter can be eaten like snack bars, serving them on a plate with any second course. And you can also add them to dishes when preparing various salads, pickles and any second courses. Tomato sauce, which tastes like fresh tomato juice, only sweet and salty, you can just drink it, or also use it for cooking!

They are very tasty, crispy, fragrant. They are reminiscent of summer, summer cottage. It's so cool that we raised them for ourselves with our own hands. And they not only ate their fill in the summer, but also saved them for a long snowy winter.

After all, blanks like these are definitely not to be bought in a store. These are their own, homemade. We have grown, and prepared by us.

Therefore, grow, harvest and eat for health!

Bon appetit!

During the period of mass ripening of vegetables and fruits, thrifty housewives start canning. I also make preparations for the winter. I always want to diversify my family's menu, so I try to make canned food according to different recipes, most without sterilization. Cucumbers and tomatoes usually ripen at the same time, so a successful recipe for cucumbers in tomato sauce for the winter is a godsend for any homely woman. I want to tell you how to cook these popular vegetables together in different ways. In this case, by opening the jar, you can enjoy both crispy cucumbers and delicious tomato juice at the same time.

The recipe for cucumbers in tomato sauce for the winter without sterilization is my favorite

There are a lot of different greens in this blank according to the recipe. Dill and horseradish are the most important, it is better to add them. The rest I use at will, they just provide a different aftertaste of the finished dish. For cooking we need:

• 1 kg of small cucumbers;
• 1.2 kg of tomatoes;
• 50 g of granulated sugar;
• 50 g of salt;
• 5 medium garlic cloves;
• 10 pieces. black peppercorns and 3 pcs. fragrant;
• 1 small hot red pepper;
• 3 pcs. cloves;
• A quarter teaspoon of vinegar essence;
• A few leaves of horseradish, currant, cherry and dill, 2 branches of tarragon;
• 1 aspirin tablet.

Work sequence:

1. I make tomato juice without seeds.
2. At the bottom of the prepared container I put hot peppers and peeled garlic cloves.
3. In jars I tightly place washed whole cucumbers, shifting them with greens.
4. I boil water and pour vegetables. When it cools down, drain and cook boiling water a second time. I repeat the filling.
5. At this time, I make a marinade - I throw salt, sugar and peppercorns into boiling tomato juice, let the mixture boil well.
6. I drain the water, add essence, aspirin to cucumbers and pour tomato juice. In the process of pouring, I make sure that the juice fills the jar well, and the cucumbers are completely covered with marinade.
7. I roll up, turn over the finished canned food and wrap it until completely cooled.

Tip: I use freshly picked cucumbers for preservation. But not everyone has this opportunity. If the freshness of the vegetables is not known, it is best to soak them in cold water. The optimal time is 3-6 hours. Some people leave the cucumbers in the water all night, I sometimes do this too. After water procedures, they will become more elastic and stronger, and the quality of the finished product will be higher. They make great crunchy vegetables.

Recipe for chopped cucumbers with tomato paste

I use it when there is little free time or no tomatoes for juicing. You need the following products:

• 1 kg of cucumbers;
• 1 medium onion;
• 6 cloves of garlic;
• 50 g of granulated sugar;
• 10 g of salt;
• 120 g of tomato paste;
• 400 ml of water;
• 50 ml of vegetable (olive) oil and 9% vinegar;
• A few peas of black pepper.

Cooking steps:

1. I cut cucumbers into rings.
2. Finely chop onion and garlic.
3. I combine tomato paste with water, throw salt, sugar, vegetable oil and peppercorns.
4. I put the marinade on the fire, and when it boils, I add onions and cucumbers. Boil for about 10 minutes, stirring constantly.
5. A couple of minutes before cooking, add vinegar and garlic.
6. I pour the finished dish into jars and roll it up.

Chopped cucumbers in tomato sauce - a great simple recipe

Tip: Proper preservation of cucumbers is a serious task, because it is a delicate product. To keep these vegetables from exploding, I almost never use recipes without vinegar.

Before starting work, I wash my hands and the necessary equipment. Be sure to sterilize the jars for conservation, for this I keep them for about 15 minutes in a hot oven.

I boil the lids for about 5 minutes and dry them. This approach will help to prepare high-quality products that store well.

Salad for the winter "Lick your fingers"

You need the following products:

• 2 kg of cucumbers;
• 1 kg of tomatoes;
• 2 hot peppers;
• 30 g of salt;
• Half a glass of granulated sugar;
• 120 ml olive or vegetable oil;
• 50 ml 9% vinegar;
• 5-6 garlic cloves.

Cooking instructions:

1. Tomatoes and hot peppers are scrolled through a meat grinder.
2. I add salt, sugar and oil to the resulting mixture. I boil for about 15 minutes.
3. Washed cucumbers cut into circles of medium width. I add them to the boiling sauce and cook the mass for another 10 minutes.
4. I throw chopped garlic and vinegar into the mixture, let it boil for another 5 minutes.
5. I pour the finished salad into liter jars on the floor, cork and remove them to cool.

I use the resulting recipe in tomato-pepper filling often. I make it with different amounts of pepper. I can throw not 2, but 4 pieces, so every year I get a ready-made dish of different spiciness.

Spicy cucumbers in tomato

This recipe for cucumbers in tomato sauce for the winter has a spicy spicy taste, and tomato paste sauce is quick and easy to make. Required products:

• 2.5 kg of cucumbers;
• 1 kg of garlic;
• A quarter cup of tomato paste;
• 0.5 cups of olive or vegetable oil;
• The fourth part of a glass of granulated sugar;
• 1 incomplete art. a spoonful of salt;
• 50 ml 9% vinegar;
• Half a teaspoon of hot paprika and red ground pepper.

I cook this yummy like this:

1. I cut the washed cucumbers into large rings, chop the peeled garlic.
2. I combine all the components, except for vinegar, let it brew a little.
3. I put the resulting mixture on a slow fire.
4. Stirring constantly, cook for about half an hour.
5. I add vinegar to the spicy cucumbers and cork.
6. I turn it over until it cools completely, covering it with a warm “fur coat”.

Tip: Recipes with tomato paste are a great option when you don't have much time to process tomatoes. How to make pickled cucumbers delicious? It is important to choose high-quality tomato paste. It should be thick and uniform, burgundy-red or reddish-red in color. You should not buy pasta with starch. Store an open jar in the refrigerator, pouring a thin layer of vegetable oil on top, or sprinkling with salt.

Watch this video to better understand the whole process and be sure to share the recipes with your friends and acquaintances.

Tip: tomatoes for making tomato juice should be well-ripened and fleshy. Be sure to remove damaged areas before use.

Cucumbers in tomato-garlic sauce

Original appearance and spicy taste. We will need:

• 1.2 kg of tomatoes;
• 2.5 kg of cucumbers;
• 120 g of granulated sugar;
• 120 g of garlic;
• 40 g of salt;
• 1.5 st. spoons of 9% vinegar;
• 100 ml olive oil.

Step-by-step instruction:

1. According to the recipe, I cut the washed cucumbers into 4 parts about 6 cm long and remove the seeds (if they are large).
2. I run the tomatoes through a juicer. If this is not possible, the tomatoes can be blanched, skinned and rubbed through a sieve, removing the seeds.
3. I add salt, sugar and oil (can be vegetable) to the resulting tomato juice.
4. Put on medium heat, cook, stirring, about 10 minutes.
5. I add chopped cucumbers to the tomato mixture and boil for another 20 minutes. To make the cucumbers crispy, I do not overexpose them on fire.
6. Rub the garlic on a grater with small cloves. I add it to a boiling salad at the very end of cooking. At the same time, I pour vinegar into it.
7. As soon as the mixture boils, remove from heat and cork.
8. I clean it in a cool dark place after cooling.

Another appetizer for the winter is ready - spicy cucumbers in tomato sauce with garlic.

Tip: having corked a jar with any blank, I always do the same steps. First, I dry it with a clean, dry towel. Then I carefully check that the lid is tightly closed. I turn it over and put it in a place inaccessible to children and animals. Wrap up in something warm. I leave it to cool, usually it takes about two days. I clean the workpiece in a cool and dark basement.

Cucumbers in jars with tomato juice and bell pepper

To prepare this delicious appetizer, we need:

• 1.5 kg of cucumbers;
• 0.7 l of tomato juice;
• 250 g of sweet pepper;
• 6 large cloves of garlic;
• 75 g of granulated sugar;
• 30 g of salt;
• A teaspoon of 70% vinegar essence.

Recipe:

1. I cut sweet peppers into thin strips, and cucumbers into circles.
2. I add salt and sugar to tomato juice, put everything on fire.
3. When the mixture boils, I throw chopped vegetables into it and cook for about 10 minutes.
4. A couple of minutes before the end of the time, I add finely grated garlic and vinegar essence.
5. I quickly spread the resulting mixture into jars and close.

In winter, before eating, I add vegetable oil to this salad with bell pepper.

Now you know how to cook cucumbers in tomato sauce for the winter in different ways. These healthy vegetables are a welcome guest of any festive feast. Do-it-yourself canned food is always tastier than store-bought. They fill the house with warmth and comfort. Use any of my recipes for cucumbers in tomato sauce for the winter, or even better - try to cook a small amount of canned food in different ways. Bon appetit!

One of the most popular preparations is cucumbers in tomato for the winter. I offer you an 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. Filled with tomato-based sauce or natural 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 take a small amount 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 it with a little 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.

We spread the jars of cucumbers in tomato sauce in a saucepan 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, a good harvest of cucumbers and tomatoes has grown at our dacha. 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 get more cucumbers, immediately cook more, about 6 liters.

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

Canned cucumbers in tomato juice are corked in different variations, listing them is not so easy. Cooking winter preparations takes a lot of time, but with the desire and skill, this can be done in a matter of hours. These recipes will delight women with their simplicity and speed. Everything is painted in detail, it will be impossible to make a mistake. If you prefer preservation in tomato, then this article will be a godsend. A little patience and any recipe will work for you.

Cucumbers without vinegar with tomato juice

Vinegar is not used in the preparation. But you will definitely like the recipe for its taste.

Ingredients:

• cucumbers - 3.4 kg;
• garlic - 9-11 teeth;
• horseradish - 6-8 sheets;
• peppercorns - 4-6 pcs.
• pepper (sweet) - 5-6 pcs.;
• tomato fruits - 3.2 kg;
• pepper (paprika) - 1 pc.;
• laurel leaf - 2 pcs.;
• table salt - 120 g;
• dill - 75 g.

Cooking steps:

1. We wash the cucumbers and leave them in cool water for three hours.
2. Wash the tomatoes and twist.
3. Peel and wash the garlic and bell pepper.
4. Cut the pepper into quarters.
5. Put the tomato puree on the stove.
6. Cook until the foam disappears.
7. We wash the jars and put them on the bottom: bay leaf, garlic cloves, horseradish, dill, chili pepper, Bulgarian and allspice.
8. We put in cucumbers.
9. Pour the tomatoes into jars and salt.
10. We close the lids and do sterilization.
11. After half an hour, we roll up the banks.

With vinegar and sugar

The recipe is old but still popular. The classic will never be forgotten. This unforgettable taste makes you plunge into the past.

Ingredients:

• cucumber fruits - 1.7 kg;
• tomatoes - 1.3 kg;
• dill - 6 umbrellas;
• fine salt - 3.5 tbsp. l.;
• fine sugar - 2 tbsp. l.;
• diluted vinegar - 2.5 tbsp. l.;
• garlic - 7 cloves.

Cooking steps:

1. Wash cucumbers and tomatoes.
2. Pour the fruits of cucumbers into cold water for 4 hours.
3. Three tomatoes through a sieve, colander or meat grinder.
4. Boil, pre-salt, sugar.
5. Sterilize glass containers.
6. We drop cucumbers into jars.
7. Pour in the boiled tomato.
8. Add garlic, dill and vinegar and roll up.
9. We turn over the banks and warm them.

In fill

There is nothing difficult to prepare. More butter, sugar and this recipe will be your highlight.

Ingredients:

• medium cucumber fruits - 4 kg;
• large tomatoes - 2.3 kg;
• sunflower oil - 270 ml;
• fine salt - 6.5 teaspoons;
• garlic - 10 teeth;
• fine sugar - 270 g;
• vinegar - 6.5 teaspoons.

Cooking steps:

1. Wash cucumbers and tomatoes thoroughly.
2. Place cucumbers in cold water. They stay there for 3.5 hours.
3. Remove the skin from the tomatoes and grind them through a meat grinder.
4. We put on fire, salt and sugar.
5. Add sunflower oil.
6. Cut the cucumbers into slices.
7. We press the garlic in the garlic press.
8. Pour cucumbers into the boiling filling, garlic is put at the end and vinegar is poured.
9. The finished product is poured into sterilized jars and sealed.

Canned cucumbers in tomato juice with onions: a step by step recipe

Onion contributes its interesting taste qualities. The main advantage of this recipe is that you do not need to sterilize the jars. Save time and get delicious preserves.

Ingredients:

• Cucumbers - 1.2 kg;
• onion - 1-2 pcs.;
• black pepper - 10 g;
• tomato - 500 ml;
• fine sugar - 8 teaspoons;
• table salt - 6.5 teaspoons;
• garlic - 5 teeth;
• vinegar essence - 5.5 tbsp. l.

Cooking steps:

1. Thoroughly wash cucumbers and tomatoes.
2. We process the tomatoes in mashed potatoes and set to cook.
3. Salt, sugar and pepper. At the end add vinegar.
4. We clean and wash the bulb. We cut in the form of rings.
5. We also clean the garlic, wash it. We cut into large pieces.
6. We lay out the cucumbers in jars and pour in boiling water.
7. We keep it like that for 10 minutes.
8. Pour out and let it boil again.
9. We pour into the banks a second time.
10. When 10 minutes have elapsed, you can pour out the water completely.
11. Put chopped garlic and onion in jars.
12. Pour tomato juice into jars with cucumbers and cork.

Banks can not be turned over and not insulated.

Canned cucumbers with spices in tomato juice

For lovers of spices, we present this recipe for canned cucumbers.

Ingredients:

• cucumber fruits - 4.7 kg;
• marjoram - 10 g;
• parsnips - 1.5 pcs.;
• tomato juice - 1.7 l;
• dill - 160 g;
• garlic - 4 teeth;
• currant foliage - 4-5 pieces;
• grated horseradish - 10 g;
• salt - 65 g.

Cooking steps:

1. Rinse cucumbers under cold water and leave for two hours.
2. We put pure herbs and spices in sterilized jars.
3. Salt the boiling tomato juice and pour into jars.
4. Set to sterilize for fifteen minutes.
5. We cork, turn upside down and warm.

With cloves

This fragrant canning beckons him to try it. Recipes with the addition of cloves are always very refined.

Ingredients:

• cucumbers - 1.7 kg;
• ready-made tomato juice - 500 ml;
• fine salt - 1.5 tbsp. l.;
• cloves - 10 g;
• medium garlic - 3 pcs.;
• allspice and black pepper - 10 g each.

Cooking steps:

1. We wash cucumbers. Fill with water for three hours.
2. In tomato juice, which is boiling on the stove, add allspice and black pepper, salt, garlic and cloves.
3. In jars that were previously sterilized, we put cucumber fruits.
4. Pour tomato juice into jars and set to sterilize for twenty minutes.
5. We clog.

Cucumbers and zucchini in tomato sauce

If you have grown zucchini and cucumbers, why not preserve them together? Use tomato juice as a filling for these vegetables.

Ingredients:

• zucchini - 1.2 kg;
• cucumber fruits - 1.2 kg;
• paprika - 2 pods;
• garlic cloves - 5 pcs.;
• dill - 120 g;
• sunflower oil - 240 ml;
• table salt - 1.5 tbsp. l.;
• fine sugar - 230 g;
• ready-made tomato juice - 450 ml;
• vinegar - 100 ml.

Cooking steps:

1. We wash the fruits of zucchini, cucumber, pepper.
2. We clean the garlic and pepper.
3. Cut zucchini and cucumbers into pieces.
4. Pepper cut into rings.
5. Finely chop dill and garlic.
6. We put tomato juice on the stove, salt, add sugar, pour oil and vinegar.
7. Pour chopped zucchini, cucumbers, peppers, garlic and dill.
8. Boil for twenty minutes.
9. We put it in banks and roll it up.

The workpiece must be wrapped before cooling.

Recipe with adjika

Do you have cucumbers in your own garden, and is there adjika on the shelf? Then start preparing a new cucumber spicy treat.

Ingredients:

• cucumbers - 4.8 kg;
• adjika - a glass;
• vinegar - 25 ml;
• salt - 25 g;
• garlic - 80 g;
• tomato juice - 1.5 l;
• refined oil - 80 g;
• sugar - 80 g.

Cooking steps:

1. We wash the cucumbers with water and put them in cold water for an hour.
2. Place the sliced ​​cucumbers in a bowl.
3. Peel the garlic and add to the cucumbers.
4. Pour in oil, vinegar, salt and add sugar.
5. Fill with adjika and tomato.
6. Let it simmer on low heat for 20 minutes.
7. Put in a sterilized glass container and roll up.

Cucumber lecho

Ingredients:

• cucumbers - 900 g;
• sweet pepper - 4 pcs.;
• tomatoes - 400 g;
• carrot - 1 pc.;
• chili pepper - 1 small pod;
• salt - 20 g;
• sugar - 30 g;
• garlic - 4 cloves;
• vinegar - 45 ml;
• sunflower oil - 45 ml.

Cooking steps:

1. Wash vegetables thoroughly.
2. Peel the carrot and finely chop.
3. We clean the pepper and cut into strips.
4. Fry over low heat in sunflower oil.
5. We scroll tomatoes, chili peppers and garlic in a meat grinder.
6. Cut the cucumbers into medium pieces.
7. We combine all the ingredients together and simmer for half an hour over low heat.
8. Banks are steamed and dried.
9. We put the finished lecho into jars and roll it up.
10. We warm.

Cucumbers in spicy tomato sauce (video)

Each recipe is original and captivates with its unsurpassed taste. Choose the right composition for you and your loved ones. Once you try it, you will not be able to refuse this recipe for a long time. You can make your own adjustments (the amount of salt, sugar or spices). Bon appetit!