An arsenal of open jars of pickles in winter frankly annoys any housewife. It is much more convenient to pre-preserve according to the 2-in-1 principle. Here you will immediately find delicious cucumbers and fragrant tomatoes, folded in one jar instead of two.
Therefore, I try to make just such blanks-helpers.
The recipe is below mine, mostly to taste, and not by some measure. And I will definitely sterilize it, as I store it in a very warm apartment. Sometimes only in winter, sometimes for years. Believe me, pouring boiling water over the jars three times and draining them is much more dangerous and time-consuming than performing 1 sterilization.
Ingredients:
- pickled cucumbers
- tomatoes are small and strong, brown
- 1-2 currant leaves, horseradish or cherry
- 1 tsp. l. dry herbs per 1 liter jar (basil, dill, parsley)
- 5-7 peas of black pepper per jar
- 2-3 peas of allspice
- 0.5 tsp. l. coriander or mustard seeds
- 1-2 bay leaves
- onions (half a small onion per jar)
- 1-2 cloves of garlic
- 1 tsp. l. vinegar 9% or citric acid on the tip of a knife in each jar
For the marinade for 1 liter of water:
- 2 tbsp. l. salt
- 4 tbsp. l. Sahara
How to cook:
1. Wash tomatoes and cucumbers. Each one individually. It is better to soak cucumbers for at least 1 hour in cold water. Pierce the tomatoes, but not through, from the side of the stalk with a toothpick in several places. So that they do not burst during the pickling process.
2. Wash the jars with soda, pour boiling water over and sterilize, turn over on a towel and dry. Boil the lids.
3. First fill the jars with cucumbers, put the tomatoes on top. I have liter jars, so they fit up to 4-5 cucumbers and 3-5 tomatoes, it all depends on their size.
4. Here, in jars, be sure to add onions in half rings and cloves of garlic. Sheets of currant, horseradish and cherry - at your discretion. Either at the very beginning, put on the bottom of the can, or boil them in the marinade and then remove. Spices are not needed yet!
5. Boil clean water and pour boiling water over the jars up to the shoulders. Leave for 10 minutes, covered with lids.
6. Drain the jars and measure how much liquid came out. Measure the same amount for the marinade plus one glass for the margin of error. Add salt and sugar to the water based on 1 liter of water. Boil.
7. Pour dry herbs, coriander or mustard into each jar of cucumbers and tomatoes, throw peppercorns and bay leaves.
8. Now pour boiling marinade. Cover with lids again.
9. Place a wooden wire rack or towel on the bottom of the pot. Pour in warm, slightly hot water and place the jars in the container.
10. how to sterilize? Turn on the fire under the pan and wait. As soon as bubbles run up from the bottom in jars with cucumbers and tomatoes, sterilization is over. It may be 5 minutes from the moment the water boils. And maybe more / less.
Important! The fire should be the weakest.
11. Take out the finished jars with your hands with a towel or in mittens, or use tongs.
Screw the caps back on immediately, turning onto the barrel to check for leaks.
12. Turn the jars on the lid, cover with a blanket and leave for 12 hours.
13. After cooling down in the room, be sure to rearrange my jars in the refrigerator for 8-24 hours to cool completely. And only then I put it in the closet in the corridor or in the kitchen for storage.
Everything! These are the jars I get. Too much text has turned out, but in fact, this method takes less time than pouring boiling water several times.
Successful preparations and a delicious winter!
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