Pickled cucumbers with tomatoes for the winter are the most popular combination for assorted vegetables. Vegetables are pickled as a whole, thanks to this they preserve the natural taste to the maximum. For piquancy, we supplement tomatoes and cucumbers with bell pepper and garlic.
The marinade is prepared from the minimum amount of spices and water. Pouring vegetables is done 2 times. First - with water, after - with marinade.
The workpiece can be attributed to the classic version, without frills and originality. A recipe from the days of our grandmothers.
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Ingredients:
Tomatoes - 250 gr.
Cucumbers - 350 gr.
Pepper - 1 pc.
Garlic - 5 cloves
Bay leaf - 2 pcs.
Vinegar - 3 tablespoons
Sugar - 2 tablespoons
Salt - 1 tablespoon
Dill umbrella - 1 pc.
Allspice - 5 pcs.
Water - 400 ml.
Step by step recipe:
Prepare all the food and the seaming container (1 L can).
Wash vegetables thoroughly from dust. Cucumbers can be pre-soaked in cold water to make them firm and crispy.
Cut the pepper into longitudinal strips, remove the seeds.
Clean the storage jar in advance with baking soda, wash, sterilize over steam, then dry. Place the cucumbers in it as tightly as possible to each other. Insert strips of pepper between them.
Lay the whole tomatoes on top. To prevent the skin from cracking from a sharp temperature drop during pouring boiling water, pierce them in some places with a toothpick. Peel the cloves of garlic, place them whole next to the tomatoes.
Place the dill on top of the vegetables. Pour boiling water over, cover the jar with a lid for 10 minutes.
Pour the liquid over time into a saucepan set on fire. Prepare the marinade. Pour salt and sugar into the water, throw peppercorns and bay leaves. Boil for a few minutes, pour in vinegar before removing from heat.
Pour the marinade over the tomatoes and cucumbers in the jar, immediately tighten the lid tightly. Check the tightness of the twist by placing the can on its side. The marinade should not seep through the lid. Otherwise, the jar needs to be opened, the marinade is poured back into the pan, boiled, returned to the vegetables, and once again twist as tightly as possible.
To slowly cool the glass, cover the jar with a blanket, after a day, take the blank to the pantry.
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