Assorted tomatoes and cucumbers for the winter

Assorted tomatoes and cucumbers for the winter are a very tasty preparation of vegetables, since these vegetables complement the taste of each other, and are easy to prepare. These vegetables have certain requirements: density of texture, maturity and small uniform sizes, and gherkins and cherry tomatoes are ideal. Large cucumbers are cut into pieces, but the tomatoes are placed whole. The options for marinades are different, and not the least role in the taste is the assortment of herbs and spices.

Assorted tomatoes and cucumbers in a 1 liter jar for the winter

Preparing assorted tomatoes and cucumbers has a number of advantages compared to canning vegetables separately. It is beautiful, bright, the tastes of the vegetables are in good harmony, and the brine is also tasty. We cook in liter jars, which is convenient for a family of 2–4 people, and using the 2-fold filling method without sterilization. We choose dense cucumbers and small tomatoes, and add spicy herbs to suit your taste.

1. 
   How to prepare assorted tomatoes and cucumbers for the winter in 1 liter jars? Vegetables are immediately measured out to calculate the volume of your preparation. Cucumbers are pre-soaked for a couple of hours in cold water. A set of spicy herbs is prepared: dill, parsley, currant leaves, cherries, horseradish. The jars are washed with the addition of baking soda and are not sterilized.
2. 
   Vegetables and herbs are washed well under running water. A set of herbs and peppercorns are immediately placed at the bottom of the jars.
3. 
   Then small cucumbers are compactly placed in jars. Large specimens can be cut. Peeled garlic cloves are placed on top of the cucumbers.
4. 
   The tomatoes are pricked with a toothpick and placed on top of the cucumbers with garlic.
5. 
   The tomatoes are covered with a horseradish leaf. Then the vegetables in the jars are poured with boiling water, covered with lids and left for 10 minutes.
6. 
   After this time, the water is drained from the jars and its volume is measured, because we need the correct calculation of the ingredients for the marinade. Salt and sugar are poured into this water. The marinade is brought to a boil over medium heat and the salt and sugar are completely dissolved.
7. 
   Then table vinegar is poured into the marinade and everything is boiled for 1 minute. Boiling marinade is poured into assorted jars to the very top. The lids of the jars are immediately sealed.
8. 
   Rolled up jars with assorted tomatoes and cucumbers are placed on lids, covered with any “fur coat” and, after complete cooling, are put away in a storage place.Good luck and delicious preparations!

Assorted tomatoes and cucumbers for a 3-liter jar without sterilization

Assorted pickles for the winter are both delicious and in demand on our table, especially the tandem of cucumbers and tomatoes. Housewives recognize this preparation as more tasty than ordinary ones. We make the assortment in a 3-liter jar, which is important for a large family or any feast, and you can put large vegetables in the jar, and the acidity of the tomatoes will make the cucumbers crispy. We cook without sterilization.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3 l.

Ingredients:

• Tomatoes – 900 gr.
• Cucumbers – 700 gr.
• Garlic – 4 cloves.

Marinade:

• Water – 2 l.
• Salt – 1 tbsp.
• Sugar – 3 tbsp.
• Citric acid – ½ tsp.
• Black peppercorns – 10 pcs.
• Bay leaf – 2 pcs.
• Spicy herbs - to taste.

Cooking process:

Step 1. Cucumbers and tomatoes, depending on the volume of your preparation, are washed well under running water. The tomatoes are immediately pricked with a toothpick. The jars are sterilized in any way and the sealing lids are boiled.

Step 2. Cucumbers and tomatoes are placed compactly, mixed or layered, into the prepared jars and sprinkled with spicy herbs, peppercorns, peeled garlic and laurel leaves.

Step 3. Boil clean water in a saucepan at the rate of 2 liters per jar. Carefully pour boiling water over the vegetables to the very top of the container. Then the jars are covered with lids and left under a towel for half an hour.

Step 4. After this time, the water from the cans is poured through a special lid into the same pan and brought to a boil again. Sugar, salt and citric acid are poured into each jar according to the above recipe.

Step 5. The assortment in jars is re-filled with boiling water.The jars are immediately sealed and turned slightly in your hands so that the salt and sugar dissolve. Then the jars are placed on the lids and wrapped in any “fur coat” for 8 hours. After this time, the “fur coat” is removed. After complete cooling, the assorted tomatoes and cucumbers are stored in a cool and dark place. Good luck and delicious preparations!

Pickled cucumbers and tomatoes for the winter with citric acid

An option for pickling cucumbers and tomatoes may be to use citric acid as a preservative. It gives the product a milder taste compared to vinegar and provides reliable preservation without sterilization, and the proportion of sugar and salt can be changed to personal taste. We choose vegetables of the same size. Tomatoes should have firm flesh. We do not soak cucumbers from the garden, but fill them with cold water for a couple of hours. Ingredients for the marinade are provided in 2 and 1.5 liter jars.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Portions: 3.5 l.

Ingredients:

• Tomatoes - how many will go into the jars.
• Cucumbers - how many will go into the jars.
• Spicy herbs - to taste.

Marinade for a 2-liter jar:

• Salt – 2 tbsp.
• Sugar – 2 tbsp.
• Citric acid – 0.75 tsp.

Marinade for a 1.5 liter jar:

• Salt – 1.5 tbsp.
• Sugar – 1.5 tbsp.
• Citric acid – 0.5 tsp.

Cooking process:

Step 1. Immediately prepare jars and vegetables with assorted herbs. First, greens are placed at the bottom of the jars (cherry and currant leaves, dill and tarragon). Cucumbers and tomatoes are placed compactly on top of it. Vegetables in a jar are poured with boiling water, covered with lids and left for 15 minutes.

Step 2. After this time, the water from the cans is poured through a special lid.Dry ingredients are poured into each jar in the quantities specified in the recipe.

Step 3. Clean water is boiled and the assorted jars are re-filled with it, filling them to the very top.

Step 4. The jars are hermetically sealed, placed on the lids and wrapped in a warm blanket until they cool completely. Assorted tomatoes and cucumbers are transferred to the place where your preserves are stored. Good luck and delicious preparations!

Assorted pickled tomatoes and cucumbers with vinegar

In this recipe we preserve assorted tomatoes and cucumbers with regular table vinegar. This preservative is reliable and time-tested. We prepare the assortment using the double pouring method and without sterilization. The exact quantity of vegetables in the recipe is not indicated, because they come in different varieties and sizes, and it is important to correctly proportion the ingredients for the marinade. Add vinegar to the jar.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3 l.

Ingredients:

• Tomatoes - how many will go into the jars.
• Cucumbers - how many will go into the jars.
• Vinegar 9% – 105 ml.
• Mustard seeds – 0.5 tsp.
• Garlic – 2 cloves.
• Pepper mixture – 0.5 tsp.
• Basil – 1 sprig.
• Dry dill – 2 pinches.
• Horseradish leaf - to taste.
• Hot pepper - to taste.

Marinade for 1 liter of water:

• Salt – 1.5 tbsp.
• Sugar – 5 tbsp.

Cooking process:

Step 1. Cucumbers are pre-soaked in very cold water for a couple of hours. Then they, along with the tomatoes, are washed under running water and the ends of the cucumbers are removed.

Step 2. Also, clean jars are sterilized in advance in any way and the lids are boiled. The spices specified in the recipe are placed in the jars.

Step 3. Then the prepared cucumbers and tomatoes are compactly and beautifully placed in the jars.To keep the tomatoes well, prick them with a toothpick at the base of the stalk.

Step 4. Vegetables in jars are poured with boiling water, covered with lids and left for half an hour.

Step 5. After this time, the water from the jars is poured through a special lid into a separate pan and its volume is determined for proper preparation of the marinade. The calculated amount of salt and sugar is dissolved in water and the marinade is brought to a boil.

Step 6. The amount of vinegar indicated in the recipe is poured directly into the jars. Approximately 35 ml per 1 liter jar. vinegar.

Step 7. Vegetables are poured with boiled marinade to the very top.

Step 8. Then the jars are immediately rolled up, checked for sealing tightness, placed on the lids and wrapped in a warm blanket until they cool completely. Assorted cucumbers and tomatoes can be stored well at room temperature. Good luck and delicious preparations!

Cucumbers with tomatoes and mustard beans for the winter

To add flavor to assorted cucumbers and tomatoes, you need and can add mustard. It makes the snack piquant, a little spicy and, having an antiseptic property, preserves well. Mustard beans are added, which is simpler and more beautiful, and an extra amount does not spoil the taste, which cannot be said about mustard powder. In this recipe we will complement the taste of assorted sweet peppers and onions, but this is optional. The main preservative in the recipe is citric acid. We prepare the assortment using the double pouring method and without sterilization.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients (per liter jar):

• Tomatoes - how many will fit into a liter jar?
• Cucumbers - how many will fit into a liter jar?
• Sweet pepper – 1/2 pcs.
• Lemon – 2 mugs.
• Onion – 1 pc.
• Mustard seeds – 1 tsp.
• Black peppercorns – 6 pcs.
• Bay leaf – 2 pcs.

Marinade for 1 liter of water:

• Salt – 40 gr.
• Sugar – 150 gr.
• Citric acid – 0.5 tsp.

Cooking process:

Step 1. First of all, prepare the vegetables specified in the recipe, taking into account the volume of your preparation and spices.

Step 2. Measure out the required amount of dry ingredients for the marinade.

Step 3. Place onion cut into rings, bay leaves, black peppercorns and mustard seeds into clean jars.

Step 4. Then cucumbers and tomatoes, lemon mugs and sweet pepper halves are placed compactly and beautifully in the jars.

Step 5. Vegetables in jars are poured with boiling water. On top of the vegetables, if desired, you can put a leaf of horseradish. The jars are covered with boiled lids and left for 20 minutes.

Step 6. After this period of time, water from the jars is poured into the pan and its volume is determined, because the calculation of the marinade is given for 1 liter of water (two liter jars). The dry ingredients for the marinade are dissolved in water, and everything is cooked for a couple of minutes.

Step 7. The prepared hot marinade is poured into jars of vegetables and hermetically sealed.

Step 8. The jars are placed on the lids, covered with a warm blanket and, after completely cooling, transferred to the place where home preserves are stored. Good luck and delicious preparations!

Assorted tomatoes, cucumbers and bell peppers

The mix of tomatoes, cucumbers, sweet peppers and herbs makes the preserves colorful and very elegant, which is appropriate for any table. The sweet and sour taste of vegetables will appeal to everyone who does not eat salty and sour snacks. Sweet peppers will add a special taste to the assortment. We prepare the assortment using the double pouring method and without sterilization. For this preparation, liter jars are more convenient, and the marinade calculation is given for 1 liter of water.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1 l.

Ingredients:

• Tomatoes - how many will fit into a liter jar?
• Cucumbers - how many will fit into a liter jar?
• Sweet pepper – 1/2 pcs.
• Parsley - 2 branches.
• Currant leaves - to taste.
• Cherry leaves - to taste.
• Horseradish casting - to taste.
• Dill umbrella – 1 pc.
• Black peppercorns – 6 pcs.
• Bay leaf – 1 pc.
• Garlic – 3 cloves.
• Cloves – 1 bud.

Marinade for 1 liter of water:

• Salt – 1 tbsp.
• Sugar – 3 tbsp.
• Vinegar 9% – 15 ml.

Cooking process:

Step 1. Vegetables and green leaves according to the number of servings you need are washed well under running water. All spices are measured according to the recipe.

Step 2. Garlic cloves, black peppercorns, cloves and bay leaves are placed in clean liter jars.

Step 3. Green leaves are placed on top of the spices.

Step 4. Then the cucumbers are placed compactly and vertically in the jars. It is better to cut off their ends.

Step 5. Sweet peppers are cut into halves, seeds and membranes are removed and placed on top of the cucumbers.

Step 6. The tomatoes must be pricked with a toothpick and placed in the jars as the top layer.

Step 7. Place an umbrella of dill on top of the tomatoes in each jar.

Step 8. Then the assortment in jars is poured with boiling water. The jars are covered with boiled lids and left for 15 minutes.

Step 9. After this time, water from the jars is poured through a special lid into the pan and its volume is determined in order to properly prepare the marinade. The required amount of salt and sugar is dissolved in water and this solution is brought to a boil.

Step 10. Then table vinegar is poured into the marinade and the heat is turned off.

Step 11. Hot marinade is poured over the vegetables, and the jars are immediately sealed.

Step 12Next, they are placed on the lids, covered tightly with a blanket and left until completely cooled.

Step 13. The next day, the jars with assorted vegetables are transferred to a cool place for storage. Good luck and delicious preparations!

Assorted tomatoes, cucumbers and onions for the winter

An assortment of tomatoes and cucumbers along with vegetable salads is a preparation that is quite in demand on the winter table. Fragrant, sweet and sour vegetables go well with any meat dish and especially with barbecue. This assortment is often supplemented with other vegetables (cabbage, zucchini, squash, etc.). In this recipe we will take onions, some sweet pepper and replace the green leaves with carrot tops. We cook without sterilization.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1 l.

Ingredients (per liter jar):

• Tomatoes (cherry or cream) - how many will fit into a liter jar.
• Cucumbers - how many will fit into a liter jar?
• Sweet pepper – 1/2 pcs.
• Carrot tops – 2 branches.
• Onion – 1 pc.
• Horseradish leaf – 1 pc.
• Dill umbrella – 1 pc.
• Sweet peas – 6 pcs.

Marinade for 1 liter of water:

• Salt – 1 tbsp. with a slide.
• Sugar – 4 tbsp. no slide.
• Vinegar 9% – 1 tbsp.

Cooking process:

Step 1. First of all, clean jars are sterilized and the lids are boiled. Vegetables are washed well. The tips of the cucumbers are removed. Tomatoes are pricked with a toothpick. Onions and peppers are peeled. The greens are washed.

Step 2. Place dill umbrellas and chopped onions at the bottom of the jars.

Step 3. Then the cucumbers are placed in the jars. Pieces of sweet pepper and carrot tops are placed on top of the cucumbers or against the walls of the jar.

Step 4. Then the tomatoes are laid and allspice peas are poured.

Step 5. Cover the tomatoes with a horseradish leaf.

Step 6.Vegetables in jars are poured with boiling water and left under the lids for a quarter of an hour.

Step 7. After this time, the water from the cans is poured into a separate pan. Salt and sugar are dissolved in it in accordance with the proportions of the recipe.

Step 8. The marinade is brought to a boil and vinegar is poured into it.

Step 9. Hot marinade is poured over an assortment of tomatoes, cucumbers and onions. The jars are immediately sealed tightly.

Step 10. Then they are placed on the lids, covered with a warm blanket and after cooling they are stored in a cool place. Good luck and delicious preparations!

Assorted cucumbers and tomatoes “Bulgarian style”

Bulgarian assorted cucumbers and tomatoes have been pleasing everyone for a long time with their wonderful taste and ease of preparation. Depending on the proportion of marinade ingredients, their taste becomes either spicy, sweet, or sour-salty. An invariable addition to this preparation are spicy herbs and spices. For the assortment, it is important to choose initially crispy cucumbers so that they remain the same in the jar. According to this recipe, the assortment will be sour and salty.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1 l.

Ingredients (per liter jar):

• Tomatoes - how many will fit in a liter jar.
• Cucumbers - how many will fit in a liter jar.
• Horseradish leaf – 1 pc.
• Currant leaves - to taste
• Cherry leaves - to taste.
• Garlic – 2 cloves.
• Dill umbrella – 2 pcs.
• Black peppercorns – 6 pcs.
• Hot pepper – 2 rings.
• Bay leaf – 1 pc.
• Salt – 2 tsp.
• Sugar – 1 tsp.
• Vinegar 9% – 20 ml.

Cooking process:

Step 1. The cucumbers selected for this preparation are pre-soaked for 2-3 hours in cold water. Then they are washed well and the ends are removed. Tomatoes and herbs are washed.Prepare the amount of spices specified in the recipe.

Step 2. The jars are sterilized in any way and the lids are boiled. Dill leaves and umbrellas scalded with boiling water are placed in jars.

Step 3. Then add peeled cloves of garlic, peppercorns and hot pepper rings, but this is to taste.

Step 4. Cucumbers are placed vertically and tightly in the jar.

Step 5. Place tomatoes on top of them. The assortment is poured with boiling water and left under the lid for 30 minutes.

Step 6. After 30 minutes, the water from the jar is poured into the pan. Salt and sugar are dissolved in it, and after boiling, vinegar is poured.

Step 7. The prepared boiling marinade is poured over the vegetables in the jar, and the jar is tightly sealed.

Step 8. Then the jar with assorted Bulgarian dishes is placed on the lid and covered with a warm blanket until it cools completely. Preservation is stored in a cool and dark place. Good luck and delicious preparations!

Assorted cucumbers, tomatoes and zucchini for the winter

A good option for assorted cucumbers and tomatoes would be to add zucchini. The assortment is prepared simply, without any special secrets, using the double filling method and without sterilization. For this preparation, young zucchini with thin skin and dense flesh are taken so that they retain their shape during heat treatment. It is better to preserve this assortment in 3-liter jars.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 3 l.

Ingredients:

• Tomatoes – 1 kg.
• Cucumbers – 1 kg.
• Zucchini – 1 kg.
• Horseradish leaf – 1 pc.
• Currant leaves – 3 pcs.
• Cherry leaves – 3 pcs.
• Garlic – 4 cloves.
• Dill umbrella – 1 pc.
• Black peppercorns – 6 pcs.
• Bay leaf – 1 pc.
• Mustard beans – 1 tbsp.
• Spices for preserving vegetables - 2 tbsp.
• Salt – 2 tbsp.
• Sugar – 5 tbsp.
• Vinegar – 3 tbsp.

Cooking process:

Step 1.The first step is to prepare the vegetables. They are washed thoroughly under running water. The tips of the cucumbers are removed. The zucchini is peeled and cut into arbitrary pieces.

Step 2. Sterilize a clean 3-liter jar using any method and boil the lid.

Step 3. Place washed leaves, an umbrella of dill and a bay leaf at the bottom of the jar.

Step 4. Then the prepared vegetables are placed in layers and compactly into the jar.

Step 5. They are poured with boiling water, covered with a lid and left for 10-15 minutes.

Step 6. After this time, the water from the jar is poured into the pan. Add salt and sugar, mustard beans and spices for canning cucumbers and tomatoes in the amount specified in the recipe. The marinade is mixed well and brought to a boil.

Step 7. Add peeled garlic cloves with peppercorns to the vegetables in a jar and pour 3 tbsp. spoons of vinegar.

Step 8. Then the vegetables in the jar are poured with boiling marinade, and the jar is sealed hermetically. The jar is placed on the lid, tightly wrapped in a blanket and left overnight. Then it is transferred to storage in a cool place. Good luck and delicious preparations!

Assorted cucumbers and green tomatoes for the winter

The recipe for pickling assorted cucumbers and green tomatoes is well suited to the end of the vegetable season, when there are still unripe tomatoes left. The appetizer is prepared simply and quickly; it can be a separate dish or an addition to a complex side dish. The acidity in green tomatoes gives the cucumbers a crunchy flavor and serves as a good preservative. In this recipe, we will complement the taste of the preparation, in addition to the usual spices (garlic and pepper), with coriander. For this preparation, it is more convenient to take half-liter jars.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 0.5 l.

Ingredients:

• Green tomatoes – 200 gr.
• Large cucumbers – 200 gr.
• Ground coriander – ½ tsp.
• Hot chilli pepper – 2 rings.
• Sweet peas – 3 pcs.
• Bay leaf – 1 pc.
• Garlic – 1 clove.
• Salt – 1 tbsp.
• Sugar – 2.5 tbsp.
• Vinegar 70% – ½ tsp.
• Water – 300 ml.

Cooking process:

Step 1. First of all, vegetables and spices are prepared according to the recipe and the number of servings of the preparation. Cucumbers and tomatoes are washed with running water. The pepper is cleared of seeds and the garlic cloves are peeled.

Step 2. The jars are sterilized in any way and the lids are boiled. Sliced ​​garlic, bay leaves, peppercorns, a couple of hot pepper rings are placed in jars and ground coriander is poured.

Step 3. Green tomatoes are cut into small slices.

Step 4. The cucumber is cut into thick circles and the peel does not need to be removed.

Step 5. Chopped vegetables are compactly placed in a jar with spices in any order.

Step 6. From the calculation of water, salt and sugar indicated in the recipe, the marinade is cooked.

Step 7. Then pour the boiling marinade over the vegetables in the jar, filling it to the very top.

Step 8. Half a teaspoon of 70% vinegar is poured into the jar.

Step 9. Then the jar with assorted cucumbers and green tomatoes is sealed, placed on the lid and covered tightly with a terry towel until completely cooled.

Step 10. Store the assortment in any dark place. Good luck and delicious preparations!