Assorted tomatoes and cucumbers. The most delicious assortment of tomatoes and cucumbers for the winter

Many housewives canned cucumbers with tomatoes so that this appetizer complements the table in the cold winter season. The main principle by which it is necessary to preserve assorted - cucumbers and tomatoes, it is advisable to use exclusively seasonal, as they have a juicy texture and pronounced natural taste.

Assorted for the winter from cucumbers, tomatoes and carrots

Canning must be carried out in the presence of:

• containers with a volume of 3 liters;
• tomatoes in half a can;
• cucumbers in half a can;
• dessert spoon of vinegar essence;
• dill umbrella;
• 4 garlic cloves;
• 14 black peppercorns;
• 7 allspice peas;
• 4 carnations;
• 4 tablespoons of salt;
• 3 bay leaves;
• carrot.

Step-by-step conservation:

1. A jar using laundry soap is washed under water. After that, wash off the soapy foam well. Next, the glass container is placed in the oven for 20 minutes for sterilization.
2. A dill umbrella is laid at the bottom, and then small strong tomatoes mixed with cucumbers are poured. The vegetables should fit tightly into the container, and there should be a small amount of free space on top for additional seasonings.
3. Water is poured into a saucepan, then it is brought to a boil and immediately poured into a jar. You need to pour it slowly so that the glass does not crack.
4. In this state, the workpiece is left until it reaches a temperature that is tolerable for touching it with hands.
5. The neck is closed with a nylon cap with holes through which the water is drained back into the pan.
6. Salt and sugar are diluted in the liquid. Everything is stirred and brought to a boil.
7. At this time, peeled and cut carrots are put into the jar, and all the spices are added.
8. After the brine has boiled, vinegar is poured into it, everything is kneaded and poured back into a jar with assorted varieties.
9. The can is rolled up with a sterilized lid using a preserving machine. The appetizer is turned upside down and cools in this position for a day. It will be better if the container is wrapped in a warm towel or blanket.

To prevent canned tomatoes from bursting, make 4 holes with a toothpick before placing them in the jar. The stick is required to be introduced into the region of the stalk so that at least half of it is included in the vegetable.

Canning assorted tomatoes, cucumbers and bell peppers

For seaming it is necessary:

• 3 tablespoons of granulated sugar;
• a kilogram of tomatoes;
• half a kilogram of cucumbers;
• half a large bell pepper pod;
• bulb;
• 3 carnations;
• a bunch of young parsley;
• leaf of carrot tops;
• a couple of bay leaves;
• 5 garlic cloves;
• 3 leaves of horseradish;
• 3 dill umbrellas;
• 5 cherry leaves;
• 5 currant leaves;
• 5 tablespoons 9% acetic acid
• a dinner spoon of salt;
• 15 peppercorns;
• 1.5 liters of water.

How to cook assorted vegetables:

1. All vegetables and herbs are washed under running water. The onion is peeled off. The bottom of a well-washed 3-liter jar is covered with greens.
2. The greens are covered with small tomatoes, onion quarters, peeled garlic, pieces of bell pepper.
3. Before laying tomatoes, the place near the stalk must be pierced deeply with a toothpick 4 times.
4. Cucumbers with cut butts are stacked on top of the listed vegetables. Better to use small cucumber fruits. If there are none, it is better to cut large cucumbers into several pieces.
5. The platter is poured with boiling water, the jar is covered with a lid and left for a third of an hour to cool.
6. After that, the liquid is drained, and fresh boiling water is poured in its place, the workpiece is left for another 20 minutes. The resulting liquid is poured into a saucepan and boiled. Sugar and salt dissolve in it, vinegar is poured and removed from heat. The brine is poured into a jar of vegetables, and then the snack for the winter is rolled up with a sterilized lid.
7. The jar with the workpiece is turned over, wrapped in warm and infused for 1-2 days.

Recipe with cabbage and celery for the winter

Cooking requires:

• cabbage;
• carrot;
• cucumbers;
• tomatoes;
• bell pepper;
• celery;
• bay leaf;
• basil;
• favorite spices;
• litere of water;
• a couple of tablespoons of salt;
• 2.5 tablespoons of granulated sugar;
• 1.5 dinner spoons of vinegar;
• garlic.

1. The jar is pre-sterilized, washed greens and spices are placed on its bottom.
2. Vegetables are cut into pieces and then placed in a container in layers.
3. The platter is poured with boiling water, and then set aside for a couple of minutes. After this time, the water is drained into a saucepan and brought to a boil. The container with the workpiece is again filled with hot liquid.
4. After 10 minutes, the water is again drained, brought to a boil, salt, sugar and acetic acid dissolve in it.
5. Vegetables are poured with the resulting marinade, the jar is closed with a nylon lid.

Such a blank is stored in a cool place, since it has not been fully sterilized, which helps to save time allotted for rolling tomatoes and cucumbers.

Delicious canned cucumbers and tomatoes with zucchini: a step by step recipe

This recipe requires the following food list:

• a kilogram of tomatoes;
• a kilogram of cucumbers;
• 400 grams of bell pepper;
• 1.2 kilograms of carrots;
• 400 grams of zucchini (can be replaced with squash);
• 4 garlic cloves;
• 8 leaves of black currant;
• 5 dill umbrellas;
• 5 sprigs of parsley;
• 100 milliliters of 9% vinegar;
• litere of water;
• 3.5 dinner spoons of salt;
• 3 tablespoons of sugar.

How to cook:

1. Greens are actively washed under cool running water.
2. All vegetables are washed and then wiped dry with napkins.
3. The carrots are peeled and then cut into 6 long sticks.
4. The garlic is peeled off.
5. Zucchini are cut into pieces. If small squash is used, they can be preserved whole.
6. Bulgarian pepper is cut into slices, freed from seeds and stalks.
7. The containers are well washed, greens are laid on the bottom.
8. Then small tomatoes are poured mixed with carrots, peppers, zucchini and cucumbers.
9. Assorted is poured with boiling water, and then infused for a third of an hour under a covered lid.
10. The liquid is drained into a saucepan, brought to a boil and returned to the jar for 20 minutes.
11. The water is drained a third time, but during boiling it is necessary to stir vinegar, salt and sugar in it.
12. The resulting marinade is poured into a container, which is immediately rolled up using a preservation key. The workpiece is turned over, wrapped and cooled.

Assorted vegetables with citric acid

Ingredients:

• cucumbers;
• tomatoes;
• garlic;
• bay leaf;
• black peppercorns;
• dill;
• carnation.

For the marinade you will need:

• one and a half liters of water;
• 3 dessert spoons of salt;
• 6 tablespoons of sugar
• 3 dessert spoons of citric acid.

How to cook:

1. Select small cucumbers and tomatoes.
2. Cucumbers are pre-filled with cold water for 60 minutes. This is necessary to eliminate the bitterness from the vegetable. Then the butts are cut from the cucumbers.
3. The garlic is split into cloves. Each slice is peeled off.
4. Glass containers are pre-sterilized. Garlic cloves, peppercorns, cloves, dill and bay leaves are placed on their bottom.
5. Tomatoes and cucumbers are laid on top of herbs and spices.
6. The workpiece is filled with boiling water for 5 minutes.
7. Then the water is drained, brought back to a boil. The procedure with filling the can is repeated one more time.
8. After the third draining of the liquid, salt, citric acid and sugar are poured into it. The marinade is placed on the stove and brought to a boil.
9. The containers are again filled with marinade, which are immediately rolled up with a preservation wrench.

This twist does not require sterilization due to the use of citric acid as a preservative.

Pickled cucumbers and tomatoes (video)

Canned vegetables according to the recipes presented are very tasty. It is worth considering that it is necessary to store the snack until winter in a dark, cool place, avoiding direct sunlight.

Each housewife can pickle cucumbers and tomatoes separately. Everyone is familiar with crispy cucumbers in winter and pickled tomatoes that go well with potatoes or other dishes. But you can also cook wonderful assortments, which will turn out to be no less surprising and appetizing, moreover, they will save space on your shelf in the pantry. Here's how to make a cucumber and tomato platter for the winter, the most delicious recipe and a few other variations. But before you start cooking, you need to know which vegetables are right for you and how to choose them correctly.

Subtleties of choice

If you are preparing an assortment with cucumbers, you need to choose fruits that are firm, not lethargic, dark and with pimples. The cucumber should not be empty inside, without a lot of seeds. And you need to make preparations almost immediately after cooking, otherwise you risk spoiling the taste of the finished product.

Tomatoes for choosing a blank for the winter need to be taken elastic, without damage, small or medium in size. The best are yellow or red cherry tomatoes, which are ideally combined with various foods.

Assorted cucumbers and tomatoes per liter jar and 3 liter jar

They are different, depending on specific products and the tastes are different. But there is one recipe in which you can cook delicious cucumbers with tomatoes along with other ingredients. Here's what you can do for the winter to enjoy some delicious summer vegetables.

So, here's the basic recipe. In order to deliciously make cucumbers with tomatoes in jars, you need to take:

Half a kilogram of small cucumbers;
- 400 grams of small red tomatoes;
- 6 peppercorns;
- 3 dill umbrellas;
- 6 large cloves of garlic;
- 6 bay leaves;
- a liter or one and a half liters of water, depending on the main volume;
- 2 tablespoons of coarse salt;
- 2 tablespoons of vinegar 9%;
- 2 tablespoons of sugar.

Sort the vegetables thoroughly before cooking. To make the cooked products really tasty, you need to pick the cucumbers in the morning and then put them in cold water for 4 hours, after cutting off the butts and ends so that the bitterness, if any, comes out. Then, when you put cucumbers in the assortment, they will turn out to be crispy and not bitter. You can also cook them not only for 3 cans, but also for 1. If the vegetables are large, then you need not a liter of water, but one and a half. In this recipe for cooking cucumbers for the winter, it is not necessary to strictly observe the proportions. The main thing is that the products are of high quality, and the jars are properly sterilized.

After the vegetables have been prepared, drain the water and dry the cucumbers and tomatoes with a towel. Remove soft and rotten vegetables immediately. Then we clean the garlic, and wash the dill umbrellas in water. We sterilize the jars together with the lids by placing them over the hot steam, but without closing the space so that the glass does not crack.

Then we prepare the brine. To do this, mix sugar, salt and vinegar and put on fire to boil. First put garlic and dill in sterilized jars, then vegetables. Fill with hot brine and turn over, wrapping something warm. When the cans have cooled down, they are placed in the pantry. In winter, a pleasant assortment of tomatoes with cucumbers is obtained, which will appeal to all lovers of marinades.

Vegetables for the winter can turn out surprisingly tasty if you cook them according to the following recipes.

This recipe will appeal to lovers of green tomatoes and delicious tomatoes.

The recipe is moderately spicy and piquant. To do it, you need to take:

1 liter of water;
- a head of garlic with large cloves;
- red sweet bell pepper;
- 2 chili peppers;
- 3 dill umbrellas;
- 4 cherry leaves;
- 2 tablespoons of salt;
- the same amount of sugar;
- 2 tablespoons of wine vinegar;
- 500 grams of green tomatoes without damage;
- the same amount of pickled cucumbers with pimples.

Cucumbers must be carefully sorted out and put in cold water for 4 hours, cutting off the butts. Sort the tomatoes, leaving only the fruits intact. Peel the garlic, mix with dill, chili, cherry leaves. Chop the bell pepper thinly and add to the marinade mixture.

Then steam the jars, put clean vegetables, garlic, pepper and dill on the bottom. Then boil water with salt, vinegar and sugar. Pour it over the cucumbers, roll up the cans and after they cool down, put everything in the pantry.

The pickled cucumbers prepared according to this recipe are very tasty, and the tomatoes for the winter are very spicy, thanks to the pepper. Also, instead of chili, you can add a pod of ordinary bitter pepper or a little ground red to each jar. It is best to marinate small cucumbers as they are crispy and tangy.

And here is another recipe with pepper, which will appeal to those who like various options for the assortment.

Here are some recipes with photos that will allow you to prepare fragrant preparations for the winter.

To get started with this recipe, you'll need black peppercorns. For cooking, you need the following components:

A kilogram of large grapes;
- 600 grams of onions;
- 3 kilograms of yellow tomatoes;
- a spoonful of salt and vinegar;
- 2 tablespoons of sugar.

Rinse the tomatoes and grapes under warm water. Separate the grapes from the twigs. Cut the onions into 4 pieces. Sterilize the jars and lay onions, grapes and tomatoes in layers together with a little black pepper. For additional shades of taste, you can add dill umbrella and cherry leaf to a liter bottle. Roll up the jars, put them in a warm place to cool, then put them in the pantry. Grapes and tomatoes go well with each other, and it turns out very tasty, but there is another recipe with pepper and tomatoes.

Another easy recipe that will appeal to lovers of tomatoes and sweet peppers. You need to cook it like this:

500 grams of long cucumbers;
- the same number of tomatoes;
- bell pepper;
- 3 black peas and the same amount of allspice;
- 3 cloves of garlic (more for those who like it sharper);
- a third of capsicum;
- small onion;
- Bay leaf;
- litere of water;
- 2 tablespoons of sugar;
- 1 spoonful of salt;
- the same amount of vinegar.

Rinse the jars with soda and spread in the oven. Then cut the cucumbers into quarters in length. Cut the Bulgarian pepper in the same way, removing the seeds. First put an onion, capsicum, cucumbers with bell peppers, tomatoes, bay leaves in each bottle. Boil water with marinade - salt, sugar and vinegar, roll up the jars and put them in a warm place. Then cool and send to the pantry. This recipe is moderately spicy and goes well with various foods, especially hot potatoes or mashed potatoes.

For this recipe with tomatoes for the winter, sterilization is not needed. Here's what you need to take to start canning them right now:

500 grams of elastic tomatoes and cucumbers;
- 4 umbrellas of dill;
- a few leaves of horseradish;
- head of garlic;
- one bay leaf for each jar;
- 2 tablespoons of vinegar;
- 2 black peppercorns for each can.

Rinse vegetables, garlic, horseradish and dill. First put horseradish, garlic and dill with bay leaf on the bottom of the jar, place the cucumbers vertically, and put one or more tomatoes on top, depending on the capacity. Then fill everything with water with the addition of salt, vinegar and sugar, after boiling it. After that, put the jars in a warm place and, when they cool down, send them to the pantry. The tomato and cucumber preserved in this way will turn out to be moderately spicy and crispy.

Of course, these are not all recipes for the winter.

Hello, friends!

"Friendship is strong, will not break, will not unstick from rains and blizzards ..." Why would I? These beautiful words from the song remind everyone of the September vegetable garden visiting grandmother, when the tomato is full and the cucumbers have not yet departed. So you want something original. So that the jar contains both the sun and a green leaf, as well as an orange piece and a white petal. Yeah, these are tomatoes, greens, carrots, cabbage and pepper.

He took out the jar on the table, and in it all the colors of the rainbow - wonderful memories of summer, warm rain, barefoot running on the grass and ... Well, so what did you reveal my secret? Let's talk about an interesting preparation for the winter - an assortment of cucumbers and tomatoes.

This is a very beautiful pickle, which pleases not only the eye, but also the taste during the holiday. But, only the best and delicious recipes that will be waiting for you in the article will allow us to make it just like that.

I think that right now is the time of pickles and. So, I think it's just right to read these recipes and run to the kitchen and create.

I think I'll start this post with probably the simplest and most common cooking option. All the same, it is better for novice housewives to start with these simple descriptions. The main thing is to find a larger jar in your place and put all the vegetables in random order, but so that there are few voids.

It is most convenient to work with a can of 3 liters, because this size allows you to feed not only your family later, but also to put such a snack on a feast when guests are on the doorstep.

As you might have guessed, the main culprits are tomatoes and cucumbers. And it is best to take them small. And so that, if these are greens, then they are no longer than 10-15 cm, and tomatoes are also preferable to take smaller ones. Agree, such beauty will turn out.

There is not much preliminary work here, the main thing is to wash everything very carefully. And do not forget about the fact that in addition to vegetables, leaves and spices are poured with boiling water, do not neglect these important actions, otherwise the consequences can be bad, the banks will fly up or become cloudy.

I think this set of products will be acceptable for everyone. Take a look at the composition. We saw vinegar, but it is recommended to take it when canning, but if you don’t want to, then in one of the following descriptions you will find its analogue, that is, you can replace it with citric acid.

In this recipe, the marinade turns out to be delicious, you can drink it and get drunk), just kidding, of course. It is sweet and aromatic, and vinegar only emphasizes this.

We need:

for a 3 liter jar:

• tomatoes and cucumbers - take as much as will fit in the container
• coarse table salt - 3 tablespoons with a slide
• water - 1.5 l
• granulated sugar - 9 tbsp with a slide
• vinegar essence 70% - 1 tbsp (or 6 tbsp, if it is 9%)
• dill or umbrella - 1 pc.
• parsley - a couple of leaves
• garlic - 1 head
• black and allspice peas - 10 pcs.
• horseradish leaves - 1-2 pcs. you can also root

Stages:

1. In order for the cucumbers to marinate better and faster, cut the tails before putting them in the jar. This should be done after all the vegetables have been washed in running water.

Pour boiling water over the greens and shake them in a colander to remove excess moisture.

2. Next comes preparatory work again. You need to take a jar and sterilize it. Which way will you use? I like the method over steam more, and someone prefers to heat glass containers in the oven or in the microwave. There is no fundamental difference here, the main thing is that the dishes are clean and sterile. Boil the lids for 10-15 minutes in water.

3. And now proceed to the main activity. Take a jar and put it on the bottom in order: an umbrella of dill, then whole leaves of horseradish. Peeled cloves of garlic and necessary for greater aroma of peppercorns.

Horseradish leaves will give this unforgettable snack crispness, namely cucumbers, tomatoes will be soft and juicy in any case.

As you do this, take the gherkins and, as it were, stick them around the jar. They should be vertical. Next, start laying the tomatoes so that they remain safe and sound, it is recommended to pierce them in the place where the stalk was with a toothpick.

Now boil water on the stove and then pour the workpiece with boiling water. Leave it on the table for 15 minutes, just put on the metal lid. Then remove and put on another lid with holes, drain the brine into the pan. Add salt and sugar in the proportions prescribed in the composition. Do not forget to see how much marinade is obtained in liters. Better to take pans with such special marks.

In general, you can cheat initially, prepare 1.5 liters of water, and even if all the water does not fit into the jar, then there will be nothing terrible in this, let it remain better than not enough.

Well, boil the drained water, salt and sugar should dissolve. Pour vinegar into a jar for vegetables and immediately pour boiling sweet marinade to the very brim. Take a seamer and a lid and pack.

Be sure to turn the can over and check for leaks, nothing should run up. Wrap upside down under a blanket and let cool to room temperature. Bring it down to the cellar, and eat to your health in winter!

And yet, you know, among other things, so to speak, some unimaginable thoughts flooded me today. You can easily go with our red and green vegetables, I'm talking about cucumbers and tomatoes). For example, put zucchini or carrots with bell peppers, and you can put them in any proportions.

But, this can be done flying away. And you can cut the greens, and not put them in a jar whole. Found some ideas on the net, maybe it will come in handy for someone. Suddenly, you go to the market and sell such pickles, ah-ha.

In general, be creative for your health. Wow, I signed something). Thoughts do not give rest, you need to stop them.

So take a curly knife and go ahead to make masterpieces. It can be flowers.

And maybe funny funny faces.

And also decorative petals.

Or something else, then let your imagination run wild.

Assorted cucumbers and tomatoes for a 2 liter jar - lick your fingers recipe

If you want to make a blank two in one, then I hasten to please you. After all, it is so convenient, I immediately opened a bank, and then both. I remember in my childhood my grandmother and my brother sat at the table, he ate gherkins, then for some reason I didn’t like them, and I ate tomatoes by both cheeks. In general, everything was fair, and the bank was lost immediately.

I would like to immediately give you a little hint for all the measurements. See the ingredients, I have prescribed the amount for you in different proportions. So that you can easily and without unnecessary calculations select and find your own option. Since, of course, for a 2 liter jar, you will need about 1 liter of marinade. But a three-liter will take about 1.5 liters.

We need:

If you have three-liter jar, then take for the marinade:

• water - 1.5 l
• salt and sugar - 3 tbsp each
• bay leaf - 4 pcs.
• vinegar 9% - 100 ml

Stages:

1. Wash all vegetables in running water. Slice the peeled fresh carrots into small bowls as shown below.

2. Cut off the "noses" from the zelents. They will no longer be needed. Since they contain all the bitterness, and if they are also purchased, then nitrates.

3. Now take a two liter jar and rinse it with baking soda beforehand and sterilize it in a convenient way. But the lid can simply be poured with boiling water and left to swim for 5 minutes.

Place horseradish leaves (washed) on the bottom of the glass container. 4 currant leaves, 2-3 sprigs of tarragon, wow, this will make the taste more concentrated. If you haven't found it, then don't add it. Then 4 cherry leaves and an umbrella of dill for a scent.

4. Now stack the cucumbers, cut the garlic cloves in half during stacking. And then a carrot.

By the way, fill the jars with vegetables without effort.

5. Then be sure to pierce each tomato in several places, where the stalk is with a sharp stick. Just do it not deeply so that the juice does not go. And start styling. Go for small to medium sized ones to fit more.

This is an important action so that the tomatoes are perfectly salted and not burst.

6. Put a dill umbrella on top, fill the remaining space with cucumbers and garlic with carrots. Throw in 5 allspice peas and 5 black peppercorns.

7. Pour boiling water over the filled cans. Once filled, put on the caps immediately. Wait 15 minutes.

8. And then pour the liquid into a saucepan and we don't need this water. Pour in a fresh portion of boiling water. Leave it again for 15-20 minutes under the lid closed. After this time interval, drain the water and measure its value, if necessary, add more boiling water to make 1 liter come out.

Add salt and sugar, plus lavrushka and boil this broth. As soon as bubbles go and the loose ingredients dissolve, turn off the stove and pour in the vinegar. Pour prepared jars with blanks with hot marinade.

9. Quickly roll up the turnkey cans, or use twist lids. Flip it over and put it in a coat or fur coat. Leave on overnight watch and place in a cool place in the morning or after 24 hours. For example, in a closet or cellar.

10. Chic and classy, \u200b\u200beach ingredient complements each other. Good luck!

Pickled cucumbers with tomatoes - recipe for 1 liter of water

Now let's move on to another old cooking recipe. It also turns out to be fantastically tasty, because no refined additives are added. Only cloves are used, and cinnamon and another storehouse of vitamins for piquancy. In any case, this sweet and salty snack reminds everyone of the taste of childhood, and it is also low in calories.

We need:

• tomatoes - 1 kg
• cucumbers - 1 kg
• water - 1 l
• sugar - 2 tablespoons
• salt - 2 tablespoons
• cloves - 2 pcs.
• cinnamon - a pinch
• bay leaf - 2 pcs.
• allspice - 3-4 pcs.
• dill umbrella - 3 pcs.
• vinegar 9% - 1 tbsp
• garlic -3-4 cloves

Stages:

1. Rinse vegetables in running water. Cucumbers, if plucked a long time ago, soak for an hour in a bowl of cold water. Then pierce each tomato at the base with a toothpick in two or three places.

Cut off the tails of gherkins, or if they are even, then you can leave it that way. If you risk pruning, salting will also occur faster. And if you open the jar in the spring, you don't need to cut it. It is advisable to choose varieties with pimples, in no case do not take food.

Rinse the jars, and then sterilize together with the lids. And start packing, put literally equal parts of cucumbers and tomatoes in each container, you can take something more or less, be guided by your taste.

2. So, push vegetables into a jar, and toss in peeled chives, cloves, lavrushka, dill umbrellas and peppercorns at random at any stage.

If you have horseradish and currant or cherry leaves, also add 2-3 pieces of them.

3. And now, a magic trick, non-standard preparation of brine, or marinade. Put the specified amount of sugar and salt in the jar immediately. And on top of that, pour in the vinegar.

Boil the water and fill the jars with boiling water, quickly put on the lids and tighten the key. Yes, salt and sugar will not dissolve immediately, for this, after closing the jar, gurgle from side to side. Then put it with the lid down and put it in a fur coat. Let stand for 24 hours until it cools completely. Voila, eat after about 3-4 months. Store in a dark place in the apartment or directly in the cellar. Enjoy!

Tomatoes and cucumbers with citric acid (the most delicious preparation)

And so we got to another wonderful piece, the recipe I would say for centuries. Which should be in the bunk of every cook or novice hostess. Dedicated to all lovers of healthy food. In this case, canning will not occur with vinegar essence, but imagine with lemon. It is healthier and tastier at times.

We need:

For a 3 liter jar:

• cucumbers and tomatoes
• head of garlic
• bell pepper - 1 pc.
• horseradish and cherry leaves - a couple of pieces
• sugar - 3 tablespoons
• salt - 2 tablespoons
• citric acid - 1 tsp

Stages:

1. Place all the greens on the bottom of the sterilized jar. Rinse it thoroughly in water and pour over boiling water. It will be horseradish, bell pepper slices and cherry leaves. And also cloves of garlic. Then cucumbers, and tomatoes on top.

2. Now put 2 tablespoons of salt and 3 tablespoons of granulated sugar in a jar of 3 liters, as well as 1 tsp of acid without a slide. Pour boiling water over. It is convenient to do this using a funnel. Cover the assortment with a lid for 10 minutes. Then pour the brine into a saucepan and bring it to a boil.

3. Now put the marinade back into the container and roll the can under the metal lid. Grasp the workpiece with your hands and a towel and turn it upside down. Throw on warm clothes and cool.

It will take only 2 days and you can safely lower it into your cellar for long-term storage. Eat to your health!

In general, you know that there is another version with lemon. Yes, you heard right with this citrus. Cool, really. Try it too. Watch this video and learn.

Pickled assortment of vegetables - a simple recipe without sterilization

Another similar option, but it is slightly different from the previous one. But what, see this instruction and remember. In general, also a good recipe. Take note of this.

We need:

for a can of 3 l:

• Cucumbers and tomatoes 1 kg each
• Horseradish - a couple of sheets
• Dill - 3 umbrellas
• Peeled garlic - 5 cloves
  For brine:
• Salt - 1 tbsp with a slide
• Sugar -3 tbsp
• Citric acid - 1 tsp
• Allspice black pepper - 2-5 pcs.

Stages:

1. Put all of the above ingredients in a clean jar, except those for the brine. Of course, wash everything thoroughly beforehand.

2. Once the jar is full of cucumbers, but without the tomatoes, pour boiling water over it so that the liquid covers all the gherkins. Put on the lid and let stand for a couple of minutes, around 10. Drain the water into the sink afterwards.

Now put the tomatoes and cover with boiling water as well. Pour into the center of the piece to prevent the can from bursting. Cover and wait 15 minutes.

3. Then pour water into a saucepan and put on fire. Put 3 tablespoons granulated sugar, 1 heaped tablespoon salt and 1 teaspoon citric acid, sweet peas and black peas. Bring to a boil and cook for 2 minutes. And then fill the jar with such a brine and roll it under the iron lid.

4. As always, allow to cool completely under any unnecessary items. And voila, store in a cool place so that no one drags away and eats everyone before everyone else. Happy discoveries!

How to make a marinade for a platter of tomatoes and cucumbers for the winter? Recipe for a 3 liter jar

I think I have already answered this question more than once, but it is very popular. I give one more simple version in the form of such a picture, which you can easily take for yourself and copy to social networks. And you can also add this page to your browser bookmarks so as not to lose.

It turns out amazingly tasty, already drooling at the sight of this picture. Sometimes it's real, I already want to lick my fingers, as if quickly opened the blank and immediately ate the whole thing with potatoes, and with a young onion. But no, she needs to stand and take a sample only after a couple of months.

I propose to watch the cooking process itself in this short video. Cook without hassle and unnecessary fuss, and Irina will only help you with this.

You can close such gourmands for winter right now, dear subscribers and friends. Such assorted will always be an excellent snack on the festive table, or just like that with or in addition to.

See you everyone and see you very soon. I look forward to your visit. Until!

If every time before the arrival of guests in doubt, it is better to open a jar with which blank to please everyone at once, our article is for you! We offer to make an assortment of cucumbers and tomatoes, which will allow you to combine your favorite pickles in one jar and get not one, but two types of snacks at once. We have selected the most delicious, proven and uncomplicated marinade recipes, with the most fragrant and varied spices to choose from.

We choose the size of the cans for seaming at our discretion and depending on the size of the vegetables. If they are very small, you can take liter cans - it will be not only tasty, but also effective. You can safely decorate the kitchen with a few of these jars.

But if the tomatoes and cucumbers are large enough, it is better to use a 3-liter container so as not to tamp them too hard - this can cause an "explosion".

The main thing to remember is that all vegetables must be the same size. It will not be difficult to pick them up correctly during the harvest season.

So, let's prepare pickled vegetables for a start according to the simplest recipe.

Assorted cucumbers and tomatoes classic

The proportions are based on 3 liter cans.

Ingredients

• Small cucumbers - 500 g;
• Small tomatoes - 400-450 g;
• Garlic - 6 cloves;
• Dill - 3 umbrellas;
• Bay leaf - 6 pcs.;
• Black peppercorns - 6 pcs.

For brine

• Sugar - 2 tablespoons;
• Coarse salt - 2 tablespoons;
• Vinegar 9% - 2 tablespoons;
• Water - 1.5 liters.

Preparation

We select the smallest but juicy vegetables. Cucumbers are best harvested in the early morning - at this time they have the greatest amount of moisture, or soak them for 3-4 hours in cool water, after washing well and picking off the tails.

1. Over time, drain the water and lay it out on a towel to dry.
2. I also wash the tomatoes and let them dry.
3. Peel the garlic and cut it into petals. We wash the dill and let it drain.
4. Sterilize jars and lids by holding them over steam for at least 15 minutes. Then we turn them upside down and put them on a towel.
5. When the jars are dry, put part of the greens and half of the chopped garlic on their bottom. Lay the cucumbers vertically on top, and then tomatoes to the shoulders.
6. We put filtered water on the fire and, as soon as it boils, fill the cans to the top and cover with lids. Leave for 20 minutes, and then pour into a saucepan.
7. We put water from vegetables on the fire and prepare a brine based on it: add salt, sugar and vinegar, bring to a boil, wait for the grains to completely dissolve and fill the jars with brine.

We immediately roll up the conservation with lids, turn it over, wrap it up and leave to cool. When the temperature equals, we take out the cans and put them in the cellar or basement.

Ingredients

• - 300 g + -
• - 40 g + -
• - 1/2 onion + -
• - 200 g + -
• - 4 umbrellas + -
• - 6 pcs. + -
• - 4 things. + -
• Carnation - 2 buds + -
• - 10 peas + -

For brine

• - 900 ml + -
• - 1 tbsp. + -
• - 2 tbsp. + -
• - 2 tbsp. + -

Preparation

The appetizer turns out to be not only fragrant, but also spicy, and onions from it are no less tasty than other vegetables!

The proportions are based on 2 liter cans.

All vegetables should be small, as in the previous recipe. We wash them together with the herbs and lay them out to dry. If the cucumbers seem soft, soak them for 3-4 hours in cool water.

• Peel the onion and chop it into rings.
• We cut sweet peppers into large slices along or across, as you like.
• We divide the chili into slices.
• Sterilize jars with lids and leave to dry upside down.
• We lay out some of the greens on the bottom of the jars, and on top of the cucumbers, sprinkled with onions and bell peppers. Place the chili peppers. The last layer will be washed tomatoes.
• Bring water to a boil and pour vegetables with it.
• Let stand for 10 minutes and pour back into the saucepan. Now we will make a marinade from it.
• Put the drained water on the fire again and add sugar, salt and vinegar. As soon as the brine boils, pour it into jars and immediately roll it up.

Turn the preservation upside down and leave. When the assortment has cooled down, we put it in the basement or another dark, cool place and store it until winter.

As you can see, there is nothing complicated in preparing pickled cucumbers and tomatoes. You just need to remember a few subtleties.

• Layout

It is not worth risking for the sake of an aesthetic moment to spread the tomatoes in the first layer on the bottom of the can. They are more tender and can easily be crushed by tough, tough cucumbers, especially after boiling and turning the jar.

• Spice

We add any spices at our discretion, but remember that their amount should not exceed 30 g per 1 liter can, so as not to interrupt the taste of vegetables.

Dried greens will be no less tasty than fresh ones, so we can safely put it in.

We try to take no more than 2 types of hot spices. For example, garlic and peppercorns or chili and allspice, mustard seeds and ginger rings. If we collect too many of them in one bouquet, we drown out the taste of vegetables again.

• Lids

If, before sending to the cellar, you want to protect the jars with assorted cucumbers and tomatoes from dampness, just close the lids on top with polyethylene and secure it with an elastic band. This will protect them from moisture and rust.

That's all, friends, now you know all the intricacies of cooking pickled vegetables. Twist assorted tomatoes and cucumbers, enjoy yourself and please your loved ones!

In the season of conservation, my eyes just run wild: what to cook? Canning cucumbers or doing tomatoes? Or maybe remember about the fragrant Bulgarian pepper? There is only one way out - to cook assorted vegetables for the winter. In this case, no one will be deprived of attention, and very appetizing jars with assorted cucumbers and tomatoes for the winter, and even in company with bell peppers, will appear in the pantry.

I have a very successful recipe for such preservation, which was shared with me by a friend, an excellent hostess and a great connoisseur of good blanks. The zest of this vegetable platter for the winter is in an excellent marinade, thanks to which cucumbers, tomatoes, and peppers are delicious.

The recipe itself is simple and involves sterilizing cans of pickled platter for the winter. To all those who prefer multiple fillings to sterilization, I can say with confidence: it is best to roll such an assortment in a liter jar for the winter. And it is more convenient and faster to sterilize such a volume than to fill it with water and marinade several times. Try it and you will see for yourself what a delicious assortment for the winter you end up with!

Ingredients for 1 L can:

• 200 g of cucumbers;
• 200 g of tomatoes;
• 2 bell peppers (about 250 g);
• 2-3 sprigs of parsley;
• 2 black peppercorns;
• 1 dill umbrella;
• 4 cloves of garlic;
• a piece of horseradish leaf (6-8 cm);
• 1 cm each of horseradish root and hot pepper.

Marinade:

• 3 l of water:
• 1 glass of 9% vinegar (in a glass - 200 ml);
• 0.5 cups of salt;
• 0.5 cups of sugar.

Cooking cucumbers and tomatoes for the winter:

We select vegetables. We choose small cucumbers, regular shape, with intact skin. Wash the cucumbers thoroughly, cut off both ends and fill with cold water. We sustain this for a couple of hours. If the cucumbers are not very fresh, we keep them in water for 3-4 hours, changing the water a couple of times. We select small tomatoes (ideally plum-shaped), always dense, with intact skin. We wash the tomatoes in cold water. We select the fleshy peppers of the correct shape. Peppers can be of any color. Cut the peppers in half, remove the seeds.

Thoroughly wash parsley, horseradish leaves, dill. We clean the chives.

We clean the horseradish root and cut it into centimeter rings. At the bottom of the sterilized jars, put parsley, half horseradish leaves, a dill umbrella, hot pepper, horseradish root, peppercorns.

Then we put cucumbers, tomatoes and peppers, trying to fill as much of the jar as possible. Assorted vegetables in a jar for the winter can be placed in any order, no matter what comes first - cucumbers, tomatoes or peppers. Put the remaining horseradish leaves on top.

Preparing the marinade for the platter. Bring water to a boil, add salt and sugar and, stirring, cook for 2-3 minutes, until the crystals are completely dissolved. Pour vinegar and turn off the heat. Gently pour the boiling marinade into jars of vegetables.

We cover the jars with boiled lids and send them to sterilize. We sterilize liter cans within 20 minutes.

Then carefully remove the cans and immediately seal them tightly. We turn the cans upside down and soak until they cool completely. You can store such a workpiece at room temperature.