Marinated cucumbers with tomatoes - summer assorted for the winter from seasonal vegetables. Pickled vegetables are present at any holiday table, therefore, as they say, there are not many such preparations. Even if you fill the cellar under the string, it will be empty anyway. In large families, you can pickle vegetables in bulk containers. The older generation may remember the five-liter banks of the Bulgarian and Hungarian pickles, which were given out on coupons for the holidays. For a small company, half-liter jars are amazingly suitable. It is better to diversify their range, so to speak from the inside, prepare a different marinade, try original additives and new tastes.
In this recipe I will tell you how to quickly and safely roll up a jar of pickled cucumbers and tomatoes so that it is tasty and kept for a long time.
- Cooking time: 20 minutes;
- Quantity: 1 half-liter pot.
Ingredients for pickled cucumbers with tomatoes
- small cucumbers;
- small tomatoes;
- 2 cloves of garlic;
- 1 pod of bitter pepper;
- 1 tablespoon of apple cider vinegar;
- 2 tablespoons of sugar;
- 2.5 teaspoons of table salt;
- 2 bay leaves;
- mustard seeds, black pepper.
Method of cooking pickled cucumbers with tomatoes
My cucumbers are cut in half so that they fit more into the jar. We will not sterilize Tara in advance, because vegetables are not sterile. In a cleanly washed half-liter jar put a few sliced cucumbers.
My tomatoes, we pierce near the stem, so that the rind does not burst from boiling water. Add tomatoes to cucumbers.
We complete the jar with vegetables to the very shoulders.
The pod of bitter pepper cut into wide ringlets, put in a jar.
Cut the peeled garlic teeth in half, add garlic to the rest of the vegetables.
Boil a lot of water. Pour boiling water into a jar, pour it into a saucepan after a couple of minutes, pour boiling water again. Change the water again, leave the vegetables in boiling water to warm up.
Pour salt and sugar into the water drained from the vegetables, one teaspoon of mustard seeds, a little black pepper, bay leaves. Boil the pot for pickled cucumbers with tomatoes for 5 minutes, pour a tablespoon of water, pour a tablespoon of vinegar instead.
Drain hot water from vegetables, pour in boiling marinade pouring.
Cover the lid with boiling water, close the jar at first loosely.
At the bottom of a deep saucepan we put a towel, put a jar. Pour hot water from the tap so that it reaches almost to the lid.
Put the saucepan on the stove, heat it to a high boil over high heat, pasteurize for 9 minutes. Ensure that the water does not boil.
Screw the lid tightly, turn the jar upside down. After cooling, remove in a cool and dark place. Pickled cucumbers with tomatoes can be stored in the apartment, but choose a place away from heating appliances and direct sunlight.
In order for the pickled cucumbers to turn out crispy, it is important not to sterilize the blanks, but to pasteurize, that is, the process temperature should not exceed 85 degrees Celsius. If there is no thermometer, then it looks like this to the eye - a vapor is formed above the surface of the water, and small bubbles sometimes come off the bottom of the pan.
