Table of contents:
- Ingredients for pickled cucumbers with tomatoes
- Method for preparing pickled cucumbers with tomatoes

Video: Pickled Cucumbers With Tomatoes - Summer Assortment For The Winter. Step-by-step Recipe With Photo

Pickled cucumbers with tomatoes - summer assortment for the winter from seasonal vegetables. Pickled vegetables are present on any festive table, therefore, as they say, there are not many such preparations. Even if you fill the cellar to capacity, it will be empty by spring. In large families, you can pickle vegetables in a bulky container. The older generation may remember the five-liter jars of Bulgarian and Hungarian pickles, which were given out according to coupons for the holidays. For a small company, half-liter jars are amazingly suitable. It is better to diversify their assortment, so to speak from the inside, prepare different marinades, try original additives and new tastes.

In this recipe I will tell you how to quickly and reliably roll up a jar of pickled cucumbers and tomatoes so that it is tasty and has a long shelf life.
- Cooking time: 20 minutes;
- Quantity: 1 half-liter can.
Ingredients for pickled cucumbers with tomatoes
- small cucumbers;
- small tomatoes;
- 2 cloves of garlic;
- 1 pod of hot pepper;
- 1 tablespoon apple cider vinegar
- 2 tablespoons of sugar;
- 2.5 teaspoons of table salt;
- 2 bay leaves;
- mustard seeds, black pepper.
Method for preparing pickled cucumbers with tomatoes
My small cucumbers, cut in half to fit more into the jar. We will not sterilize the container in advance, because vegetables are not sterile. Put some chopped cucumbers in a cleanly washed half-liter jar.

My tomatoes, pierce near the stalk so that the peel does not burst from the boiling water. Add tomatoes to cucumbers.
We equip the jar with vegetables up to the shoulders.
Cut a pod of hot pepper into wide rings, put in a jar.



Cut the peeled garlic cloves in half, add the garlic to the rest of the vegetables.

We boil a lot of water. Pour boiling water into a jar, pour it into a saucepan in a couple of minutes, pour boiling water again. We change the water again, leave the vegetables in boiling water to warm up.

Pour salt and sugar, one teaspoon of mustard seeds, a little black pepper, bay leaves into the water drained from the vegetables. We boil the filling for pickled cucumbers with tomatoes for 5 minutes, pour a tablespoon of water, pour a tablespoon of vinegar instead.

Drain hot water from vegetables, pour in boiling marinade filling.

Pour boiling water over the lid, close the jar loosely at first.

Put a towel at the bottom of a deep saucepan, put a jar. Pour hot water from the tap so that it reaches almost to the lid.
We put the pan on the stove, heat it almost to a boil over high heat, pasteurize for 9 minutes. We make sure that the water does not boil.

We screw the lid tightly, turn the jar upside down. After cooling, put it in a cool and dark place. Pickled cucumbers with tomatoes can be stored in the apartment, but choose a location away from heating appliances and direct sunlight.

To make the pickled cucumbers crisp, it is important not to sterilize the blanks, but to pasteurize, that is, the process temperature should not exceed 85 degrees Celsius. If there is no thermometer, then by eye it looks like this - steam forms above the water surface, and small bubbles sometimes come off the bottom of the pan.