Assorted cucumbers and tomatoes for the winter: recipes with photos

Housewives usually make preserves in the fall or August, when the market is filled with fresh vegetables and fruits. Cucumbers and tomatoes, of course, aren't like strawberries; they're available year-round, but the price skyrockets, making it difficult for lovers of classic salads. Preserving solves this problem, as pickled cucumbers are just as delicious, tomatoes retain their juiciness, and you'll get a wonderful brine.

When planning your canning plans, be sure to include a selection of cucumbers and tomatoes for the winter. They're the most delicious; it's rare to imagine a feast without this inseparable pair. In the summer, they're eaten fresh; in the winter, they're canned. Besides, pickles They have a pleasant crunch and can be added to various salads and appetizers.

Why homemade?

In the past, housewives preserved vegetables more out of necessity. After all, store shelves were dauntingly limited in selection; only suburbanites could boast an abundance of vegetables. City dwellers kept a close eye on the market and, if something was "thrown away," snatched it up immediately. So the term "urban jungle" was justified.

They were literally out of stock, as many household items and food products were in short supply. The situation was exacerbated in winter, especially in the extreme continental climate, which is long, with four to five months of cold. So people stocked up on tomatoes and cucumbers for the winter, preserved jam, and sauerkraut to enjoy themselves and their loved ones. Jars were only brought out for special occasions, such as holidays and when guests arrived.

Each time, the housewife calculated her supplies to ensure there would be enough. But the days of shortages are over; now everything is in abundance! It seems there's no need to pickle cucumbers, lug bags of cabbage, or scoop up tomatoes for canning. But the habits of thrifty people simply can't be changed, especially since store-bought preserves have their downsides.

For example, it would seem that the jar is transparent, everything is visible. But who knows what else the manufacturers added besides the usual vegetables and spices? After all, they need to preserve the product's appearance and create a special flavor to make it sell. Of course, housewives buy cucumbers and tomatoes for salads, for one-time use, or canned ones, but they don't compare to homemade ones.

Benefits of home storage:

• Always nearby, especially since the number of jars and their size is regulated by the hostess;
• There will be no problems with cucumbers, especially in winter, when their price rises to almost astronomical heights;
• Rolling up jars is easy and doesn’t take long, and most recipes are suitable even for inexperienced people;
• Canned food is completely safe, since we sealed it ourselves and saw everything. Moreover, you can do without vinegar.

Why assorted? Is it convenient to store two types of vegetables in one jar later, without wasting the jar? No, of course there are tomatoes for the winter, separately canned. Cucumbers too. It's just that when they are combined, they create a special flavor, familiar from childhood. Some add a third neighbor – bell peppers, especially since they disappear from the shelves completely in winter. Others add hot peppers, and still others experiment with the composition of the greens. You can use your imagination and create delicious cucumbers in a barrel.

What vegetables are suitable?

By mid- to late summer (depending on the region), store shelves will be filled with this season's tomatoes and cucumbers. Prices will drop, and homeowners will rush to stock their pantries with assorted tomatoes and cucumbers for the winter. It's important to be careful when choosing, because the last thing you want when buying a dozen kilograms is a disappointing result.

Look for medium-sized cucumbers, fresh and crisp. This will ensure crispy preserves. Look for tomatoes that are not overripe, but rather underripe and firm. Also medium-sized.

Pay close attention when vendors pour vegetables from a bag or crate. Some customers choose their own vegetables, which reduces the risk of being served overripe or even rotten vegetables without your noticing.

The timing of canning is sometimes determined by the best time to buy vegetables. Don't store them for too long, even in the refrigerator. It's better to choose a time to go to the market before the weekend or on a weekend morning to dedicate the day to canning. This is especially true in the summer, when everything spoils much faster.

Banks

A housewife who loves canning usually has a whole stash of jars of various sizes. They used to accumulate them over the years, then carefully preserve the collection, even taking them with them when moving. Others prefer to store them in the garage or at the dacha; most keep them on the attic or balcony.

Which jars are best? Here, think ahead: any preserves are best eaten quickly after opening. Cucumbers and tomatoes won't spoil overnight, but they shouldn't be left out for weeks either. Therefore, most people buy a dozen small jars, each holding 1 liter or maximum 2 liters. Others prefer 3-5 large, 3-liter jars.

Experts advise choosing jars with screw-on lids.

It's more convenient; they're less likely to break and easier to seal than regular glass jars. This is especially true if you're new to canning. Sometimes jars burst under pressure, and if you're not used to it, you might screw the lid on loosely, which can ruin the contents. Typically, liter jars are used only once; once opened, they're eaten.

Preparation

The selected jars should be sterilized after washing, and the lids should be sterilized as well. Sealing assorted cucumbers and tomatoes is quicker; simply wash them, trim off any excess, and seal them whole. This reduces the time it takes to can.

Place all the jars you've chosen for canning in a row on the table so they're easy to reach. Place some greens at the bottom of each jar (recipes vary for winter; right now, it's dill and umbels). Trim the ends of the dill. Then pierce the tomatoes through the stems with a toothpick and layer them, alternating with cucumbers, on top of the dill until the jars are full.

Of course, you'll need to trim the edges of the cucumbers. Then carefully pour boiling water into each jar up to the lid line. Cover them with their lids and let them sit. This can take half an hour or even several hours. Then drain all the water from the jars into a single pan, add sugar, then salt, and bring to a boil.

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When in 3-liter jars, the amount of spices is: 3 tablespoons of equal amounts of salt and sugar.

• 2 liter jar – will be 2 large spoons.
• 1 l. – one at a time.

Peel a few cloves of garlic and arrange them in jars before they're filled with the marinade. Next come the seasonings: cloves, peppercorns, and then allspice.

Calculate the garlic like this: 1 liter from the jar = 2-3 cloves, then 2-3 peas of black and allspice, 1 clove.

Boil the marinade for about 5 minutes, then remove from heat and add vinegar (3 liters – a dessert spoon or a large tablespoon). If you decide not to overdo it with the vinegar, you can add a little, but then store your jars in a dark, dry cellar.

The marinade and the jars are ready; you can add more liquid and seal them immediately. Don't be alarmed when the lids become hot and tight. To preserve your preserves, protect each jar with a plastic cap secured with a regular rubber band.

This is how the classic assortment is prepared. To develop its unique flavor, let the jars sit for a few days, then refrigerate them before serving.

What other greens can I use besides dill?

• Dill tops (in summer cottages they grow beautifully in umbrellas);
• Bay leaf (dried is also possible);
• Garlic is a must;
• Allspice peas;
• Horseradish leaves (be careful, they have a strong taste, don’t overdo it with the quantity);
• Celery;
• Cherry green leaves;
• Currant leaves;
• Parsley.

However, each housewife chooses based more on the aroma, considering how all the spices will combine later. There are many plants at the dacha, especially since everything is in bloom in the summer.

How do you preserve cucumbers and tomatoes if you add a third main ingredient, such as bell peppers? The canning process won't change much; it's worth studying recipes with photos. It's best to cut the peppers in half or thirds before packing to maximize storage. The ratio of spices to the calculated liter of water may also change. The peppers will impart their own flavor, and the taste of this canning process will certainly be different.

In addition to pepper, you can add carrot pieces or a small cherry tomato, but please refer to your chosen recipe. Cherry tomatoes are easier to seal in a liter or maximum 1.5-liter jar.

Don't skimp on the cayenne pepper; it adds a spicy kick, but use it sparingly. Most recipes call for 1 cayenne pepper per 3-liter jar.

Should I pack everything tightly? No. Don't press too hard, as you don't know how the vegetables will react when the hot marinade is added. It's better to pack it in tightly, without pressing too hard, so that all the ingredients retain their shape. Sometimes you can see them floating around inside.

Should you only use large jars? Not necessarily. It's easier for the housewife to limit her options; a typical batch of preserves typically includes 2-3 large jars, 2-3 medium (2-liter) jars, and several small, liter-size jars. The intended contents don't matter.

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Preserving assorted vegetables is considered the easiest, as there's no need to boil or chop the vegetables. Simply distribute the spices correctly (using the liter method helps) and follow the recipe. The end result will undoubtedly please; people will enjoy not only eating the contents but also drinking the marinade.