Cucumbers with tomato paste for the winter
We offer you a simple recipe for cucumbers in a fragrant tomato sauce. The piquant taste of these cucumbers will leave no one indifferent. And they'll definitely ask you for this recipe. It's no surprise, because this recipe produces amazing cucumbers in tomato paste, which are easy to preserve for the winter.
Products:
- cucumber – 5 kg,
- tomato paste -1 l.,
- cold water – 1 l.,
- granulated sugar – 200 gr.,
- table salt (not iodized) – 3 tbsp.,
- odorless sunflower oil - 1 tbsp.,
- table vinegar essence – 1 tbsp.
How to prepare cucumbers with tomato paste for the winter
First, prepare the cucumber dressing: mix tomato paste with water and stir thoroughly. Ketchup, tomato sauce, or chopped tomato can be used instead of tomato paste. Seasonings can be added to suit your taste preferences.
Next, add granulated sugar, table salt, and vegetable oil, and mix everything together. Place the pan with the ingredients over low heat, bring to a boil, and simmer for 3 minutes.
First, soak the cucumbers in cold water for 30 minutes. Rinse, trim off the ends, slice the cucumbers, and add them to the boiling marinade. You can also marinate zucchini, carrots, and mild onions along with the cucumbers.
Prepare the jars in advance: wash with a baking soda solution and sterilize over steam for 15 minutes. You can line the bottom with sprigs of fresh herbs, garlic slices, mustard seeds, bay leaves, and allspice berries. Dry and fill the jars to the brim with the cooked cucumber salad. Fill the jars slowly with the marinade, placing a small kitchen towel under the bottom.
Seal the jars with scalded tin lids, then turn them over and check for any marinade leaks. Wrap the jars in a blanket and let them cool for 24 hours. Then store them in a cupboard. Avoid direct sunlight while sealing. Keep an eye on the lids; if they bulge, discard the homemade pickle.
Bon appétit everyone!
Preparation time: 2 hours. Servings: 1 jar.
For canning, it's best to choose short cucumbers with thick, prickly skins or overripe ones. The vegetables should be a rich green color with no yellow spots. The salad will be less bitter if you use sweet cucumber varieties.