Awesome cucumbers with tomato sauce for the winter
For almost every homemaker, the winter preserving season begins with pickling cucumbers. Due to the immense popularity of this vegetable in our region, a vast number of recipes have accumulated. Even canned cucumbers contain a whole range of useful substances: potassium, magnesium, vitamins A, B1, B6, C, D.
Preserving cucumbers in tomato sauce for the winter is a relatively new practice, but this recipe quickly gained a following thanks to its simply incredible flavor. That's why it's now considered one of the most popular pickles. Step-by-step photos and a detailed description will show you how to prepare this appetizer.
Ingredients:
- cucumbers – 0.5 kg;
- tomato – 0.5 l;
- aspirin – 1 tablet;
- sugar – 3 tbsp;
- salt – 1 tbsp;
- garlic – 1 head.
- horseradish leaf – 1 piece per jar;
- hot pepper – 1 piece;
- parsley - a few sprigs;
- dill - a few sprigs;
- cherry leaves – several pieces;
- bay leaf - several pieces;
- black peppercorns - 8 pieces.
How to preserve cucumbers in tomato sauce for the winter
All ingredients should be thoroughly washed before cooking. It's recommended to soak the cucumbers in water for a couple of hours to prevent the finished product from falling apart. Place herbs, garlic, and peppercorns in the bottom of the jar.
Remove the stems from the cucumbers. Cut them into two or three pieces or arrange them in the jar in any conventional manner (perpendicular to the bottom or parallel, in layers). The arrangement method does not affect the taste of the finished product.
Once the jar is completely filled with cucumbers, pour boiling water over the contents. Let it sit for about five minutes, then pour the liquid back into the pan and bring it to a boil again. Repeat this process several times.
Meanwhile, prepare the tomato sauce. Grind the specified amount of tomatoes or puree them in a blender and bring to a boil. Stir constantly until the sauce boils to prevent it from burning. While it's boiling, add salt and sugar.
Once the sauce is cooked, drain the water. Then, crush the aspirin and pour it into the jar. Then, pour in the tomato juice.
Done. Seal the jars with a tin lid and turn them upside down. Then wrap them in a blanket or thick cloth towel. There's no need to sterilize the jars, as this step isn't necessary when using aspirin in any recipe.
