It has long been customary in my family to pickle tomatoes with cucumbers for the winter. Sometimes I also like to put there a pepper and a cabbage with carrots, but more on that another time. Now I will tell you a universal recipe for cucumbers with pickled tomatoes together. This is an ideal combination, as tomatoes produce acid, which contributes to the good storage of cucumbers and makes them more crispy!
On a 3 liter jar:
- cucumbers and tomatoes in equal amounts;
- currant leaves - 2 pieces;
- cherry leaves - 2 pieces;
- horseradish root or leaf;
- black pepper peas - 4-5 pieces;
- bay leaf - 2 pieces;
- garlic - 2-3 cloves.
- sugar - 1 tablespoon;
- salt - 1.5 tablespoons;
- vinegar - 0.5 cups;
- water - 1.5 liters.
Pickled cucumbers and tomatoes for the winter. Step by step recipe
- Cucumbers previously in water for 5 hours, then rinse well and cut off the tips. If the cucumbers are very large, you can cut them in half lengthwise.
- Wash tomatoes and greens well.
- At the bottom of sterilized cans lay the leaves of currant, cherry, horseradish, peeled cloves of garlic, bay leaf and black pepper peas.
- Then put the cucumbers with tomatoes tightly in a jar.
- Boil water and pour boiling water over assorted jars. Leave on for 15 minutes.
- Pour water into a pan, add salt, sugar, bring to a boil when it boils, pour vinegar and pour vegetables in a jar, immediately roll up.
- Wrap the jars upside down in a blanket for 2-3 days.
Pickled cucumbers and tomatoes are perfectly stored at room temperature. If you observe all the proportions, sterilize the jars well and wash the vegetables, then no "explosions" will occur. This recipe has been around for many years, and it never let me down. "I love to cook" wishes you bon appetit! And be sure to try cooking pickled cucumbers in liter jars and pickled cucumbers under a nylon cover for the winter.