Pickled cucumbers in tomato juice. Cucumbers in tomato for the winter - awesome recipes in tomato sauce. Cucumbers, sliced

During the period of mass ripening of vegetables and fruits, thrifty housewives begin canning. I also make preparations for the winter. I always want to diversify my family's menu, so I try to make canned food according to different recipes, most without sterilization. Cucumbers and tomatoes usually ripen at the same time, so a good recipe for cucumbers in tomato filling for the winter - a godsend for any homely woman. I want to tell you how to cook these popular vegetables together in different ways. In this case, by opening the can, you can enjoy both crispy cucumbers and delicious tomato juice at the same time.

The recipe for cucumbers in tomato sauce for the winter without sterilization is my favorite

There are many different herbs in this recipe blank. Dill and horseradish are the most important, it is better to add them. The rest I use at will, they just provide a different aftertaste to the finished dish. For cooking we need:

• 1 kg of small cucumbers;
• 1.2 kg of tomatoes;
• 50 g granulated sugar;
• 50 g salt;
• 5 medium garlic cloves;
• 10 pieces. black peppercorns and 3 pcs. fragrant;
• 1 small bitter red pepper;
• 3 pcs. carnations;
• A quarter teaspoon of vinegar essence;
• Several leaves of horseradish, currants, cherries and dill, 2 branches of tarragon;
• 1 aspirin tablet.

Sequence of work:

1. Preparing seedless tomato juice.
2. I put it on the bottom of the prepared container hot peppers and peeled garlic cloves.
3. In the jars I tightly place the washed whole cucumbers, shifting them with herbs.
4. I boil water and pour vegetables. When it cools down, I drain and cook boiling water a second time. I repeat the fill.
5. At this time, I make a marinade - I throw salt, sugar and peppercorns into boiling tomato juice, let the mixture boil well.
6. I drain the water, add essence, aspirin to the cucumbers and pour in tomato juice. In the process of pouring, I make sure that the juice fills the jar well, and the cucumbers are completely covered with marinade.
7. I roll it up, turn the finished canned food over and wrap it up until it is completely cooled.

Tip: I use freshly picked cucumbers for preservation. But not everyone has such an opportunity. If the freshness of the vegetables is not known, it is best to soak them in cold water. The optimal time is 3-6 hours. Some people leave the cucumbers in the water all night, I sometimes do that too. After water procedures, they will become more elastic and strong, and the quality of the finished product will be higher. This makes delicious crispy vegetables.

Sliced ​​Cucumber with Tomato Paste Recipe

I use it when I have little free time or when there are no tomatoes for juicing. We need such products:

• 1 kg of cucumbers;
• 1 medium onion;
• 6 cloves of garlic;
• 50 g granulated sugar;
• 10 g salt;
• 120 g tomato paste;
• 400 ml of water;
• 50 ml of vegetable (olive) oil and 9% vinegar;
• A few peas of black pepper.

Cooking steps:

1. I cut cucumbers into rings.
2. Finely chop the onion and garlic.
3. I connect with water tomato paste, throw salt, sugar, vegetable oil and peppercorns.
4. I put the marinade on the fire, and when it boils, I add the onions and cucumbers. I boil for about 10 minutes, stirring constantly.
5. Add vinegar and garlic a couple of minutes before cooking.
6. I pour the finished dish into jars and roll it up.

Sliced ​​cucumbers in tomato sauce - a great simple recipe

Tip: The correct canning of cucumbers is a serious task, because it is a delicate product. To keep these vegetables from exploding, I almost never use vinegar-free recipes.

Before starting work, I wash my hands and the necessary equipment. Be sure to sterilize cans for preservation, for this I keep them for about 15 minutes in a hot oven.

I boil the lids for about 5 minutes and dry them. This approach will help to prepare quality products that are well stored.

Salad for the winter "Lick your fingers"

We need such products:

• 2 kg of cucumbers;
• 1 kg of tomatoes;
• 2 hot peppers;
• 30 g salt;
• Half a glass of granulated sugar;
• 120 ml of olive or vegetable oil;
• 50 ml of 9% vinegar;
• 5-6 cloves of garlic.

Cooking instructions:

1. I roll the tomatoes and hot peppers through a meat grinder.
2. I add salt, sugar and oil to the resulting mixture. I boil for about 15 minutes.
3. I cut the washed cucumbers into circles of medium width. I add them to the boiling sauce and cook the mass for another 10 minutes.
4. Throw chopped garlic and vinegar into the mixture, let it boil for another 5 minutes.
5. I pour the finished salad into half liter jars, seal and remove them to cool.

I often use the resulting recipe in tomato-pepper sauce. I make it with different amounts of pepper. I can throw not 2, but 4 pieces, so every year I get a ready-made dish of different spiciness.

Spicy cucumbers in tomato

This recipe for cucumbers in tomato sauce for the winter has a spicy pungent taste, and tomato paste sauce is made easily and quickly. Required products:

• 2.5 kg of cucumbers;
• 1 kg of garlic;
• A quarter cup of tomato paste;
• 0.5 cups olive or vegetable oil;
• A quarter of a glass of granulated sugar;
• 1 incomplete Art. a spoonful of salt;
• 50 ml of 9% vinegar;
• Half a teaspoon of hot paprika and red ground pepper.

I cook this yummy like this:

1. I cut the washed cucumbers into large rings, chop the peeled garlic.
2. I combine all the ingredients, except for vinegar, let it brew a little.
3. I put the resulting mixture on low heat.
4. Stirring constantly, cook for about half an hour.
5. I add vinegar to the spicy cucumbers and seal.
6. I turn it over until it cools completely, covering it with a warm "fur coat".

Tip: Recipes with tomato paste are a great option when there is little time to process tomatoes. How to make pickled cucumbers delicious? It is important to choose good quality tomato paste. It should be dense and uniform, burgundy red or reddish red. You should not buy starch pasta. Store an open jar in the refrigerator, pouring on top or with a thin layer of vegetable oil, or sprinkling with salt.

Watch this video to better understand the whole process of work and be sure to share the recipes with your friends and acquaintances.

Tip: Tomatoes for making tomato juice should be well ripened and fleshy. It is imperative to remove damaged areas before use.

Cucumbers in tomato-garlic sauce

Original appearance and spicy taste... We need:

• 1.2 kg of tomatoes;
• 2.5 kg of cucumbers;
• 120 g granulated sugar;
• 120 g garlic;
• 40 g salt;
• 1.5 tbsp. spoons of 9% vinegar;
• 100 ml of olive oil.

Step-by-step instruction:

1. According to the recipe, I cut the washed cucumbers into 4 pieces about 6 cm long and remove the seeds (if they are large).
2. I pass the tomatoes through a juicer. If this is not possible, the tomatoes can be blanched, skinned and rubbed through a sieve, removing the seeds.
3. I add salt, sugar and oil (vegetable oil) to the resulting tomato juice.
4. I put on medium heat, cook, stirring, for about 10 minutes.
5. I add chopped cucumbers to the tomato mixture and boil for another 20 minutes. To make the cucumbers crisp, I do not overexpose them on the fire.
6. Rub the garlic with fine cloves. I add it to the boiling salad at the very end of cooking. At the same time, I pour in vinegar.
7. As soon as the mixture boils, I remove it from the heat and seal it.
8. I put it in a cool dark place after cooling down.

Another snack for the winter is ready - spicy cucumbers in tomato sauce with garlic.

Advice: having sealed a jar with any blank, I always do the same actions. First I wipe it off with a clean dry towel. Then I carefully check to see if the lid is tightly closed. I turn it over and put it out of the reach of children and animals. I wrap it up with something warm. I leave it to cool, it usually takes about two days. I put the workpiece in a cool and dark basement.

Cucumbers in jars with tomato juice and bell pepper

To prepare this delicious snack, we need:

• 1.5 kg of cucumbers;
• 0.7 liters of tomato juice;
• 250 g sweet pepper;
• 6 large cloves of garlic;
• 75 g granulated sugar;
• 30 g salt;
• A teaspoon of 70% vinegar essence.

Recipe:

1. I cut into thin strips Bell pepper, and cucumbers - in circles.
2. I add salt and sugar to tomato juice, put everything on fire.
3. When the mixture boils, I throw the chopped vegetables into it and cook for about 10 minutes.
4. A couple of minutes before the end of the time, I add finely grated garlic and vinegar essence.
5. I quickly spread the resulting mixture into the jars and close.

In winter, before eating this salad with bell pepper add vegetable oil.

Now you know how to cook cucumbers in tomato sauce for the winter in different ways. These healthy vegetables are a welcome guest at any festive feast. Self-made canned food is always tastier than store-bought food. They fill the house with warmth and comfort. Use any of my recipes for cucumbers in tomato sauce for the winter, or even better - try to cook a small amount of canned food in different ways. Bon Appetit!

When you want something special, you can simply combine the incongruous. For example, mix tomatoes and cucumbers. And not just mix, but marinate them in each other? We will teach you how to do this today.

We offer several ways of pickling cucumbers at once. tomato juice... It turns out very tasty! And you can experiment with spices almost endlessly. The workpiece can be sweet, spicy or spicy - whatever you like.

General cooking principles

Although the blanks seem complicated, they can be prepared in traditional ways: using sterilization or preservatives. At the same time, a minimum of skills is required, only fresh vegetables and delicious juice are needed.

Banks must be sterilized, except for the recipe with aspirin. This will prevent the cucumbers from fermenting. Any caps can be used for seaming, it is important to just check how tight they fit.

How to cook pickled cucumbers in tomato juice for the winter

Ingredients	Quantity
cucumbers	- 0.5 kg
Sahara	- 45 g
laurel leaves	- 3 pcs
tomato juice	- 0.5 l
salt	- 15 g
bitter pepper	- 1 PC
cherry leaves	- 4 things
carnation	- 3 pcs
black currant leaves	- 4 things
garlic	- 1 head
peppercorns	- 10 pieces
aspirin	- 1 tablet

Cooking time

calorie content per 100 grams

This recipe combines tradition and know-how: the ingredients are familiar, but the result is completely different!

How to cook:

Tip: if aspirin is not available, 2 g citric acid can be substituted for it. This is to avoid sterilizing the jars and preventing the cucumbers from fermenting.

Whole cucumbers with tomato marinade

Crispy, dense and savory cucumbers. Many people like them much more than traditional pickled fruits.

How much time - 1 hour 20 minutes.

What is the calorie content - 20 calories.

How to cook:

1. Soak clean cucumbers in cold water for an hour, then remove and cut off the ends;
2. Wash the dill, you do not need to cut it;
3. Arrange the packaging with spices, more precisely, with leaves, in the jars;
4. Put whole hot peppers in one of the jars;
5. Put a sprig of dill in each container;
6. Put cucumbers tightly, you can horizontally, vertically, and in combination;
7. Pour tomato juice into a saucepan and boil it for five minutes. It is desirable that the juice is natural, homemade. To do this, you need one and a half kilograms of tomato;
8. Then add salt and sugar, stir to dissolve the grains;
9. Cook for another five minutes, removing a thin layer of foam with a spoon;
10. At the end, pour in vinegar, stir and immediately pour the mass into jars of cucumbers;
11. Cover with lids, send to sterilize in a large saucepan for fifteen minutes;
12. Pull it out with tongs, twist it, immediately send it under the blanket to cool. Then store in the pantry.

Tip: to make the juice taste as rich as possible, you can add a tablespoon of tomato paste along with sugar and salt, stir.

Pieces of cucumber in a juicy dressing

This snack smells so good that you want to eat it right away and not leave it for the winter.

How much time is 40 minutes.

What is the calorie content - 62 calories.

How to cook:

1. Put the jars to be sterilized;
2. Wash cucumbers and cut into slices. The thickness of one circle should not exceed a centimeter. Throw out the ponytails;
3. Mix tomato juice (preferably natural) and water in a large saucepan, salt, sugar, add oil. You can add any spices;
4. Then put the mass on the fire and boil it;
5. As soon as the tomato-oil sauce has boiled, you need to immediately put all the cucumbers in it and stir;
6. Cook over low heat for about twenty minutes;
7. At the very end, add peeled garlic cloves and pour in vinegar, mix;
8. Pour into jars with a ladle and close them immediately, let cool under a blanket;
9. Store in a cool place.

Tip: Cucumbers can be sliced ​​very thinly without affecting the taste.

How to pickle cucumbers with ketchup

Ketchup is an unusual and simple alternative to both fresh tomatoes and juice. In addition, it immediately contains spices.

How much time is 30 minutes.

What is the calorie content - 19 calories.

How to cook:

1. Wash the cucumbers;
2. In a saucepan, mix vinegar, water, dilute the ketchup, add sugar and a little salt. This will be a pickle;
3. Put it on fire and let it boil;
4. Put cucumbers in small jars. It is desirable that they have a small size;
5. Place a pan with a towel at the bottom where the jars will be sterilized. Pour the water;
6. Gently pour the hot brine to the cucumbers, cover with lids;
7. Sterilize for at least ten minutes, and if the jar is large, then all twenty-five;
8. Remove the cans, roll them up immediately and cool in a warm place. You can store it in the closet.

Tip: if you don't like the spicy marinade, you can take tomato ketchup.

Garlic tomato harvest

The aromatic garlic pickle is ideal for both cucumbers and tomatoes.

How much time is 45 minutes.

What is the calorie content - 58 calories.

How to cook:

1. Wash and blanch the tomatoes. You just need to pour boiling water over them, and then remove the skin with a knife. You need to take large and fleshy fruits;
2. Using a blender or meat grinder, turn the tomatoes into gruel, pour it into a saucepan;
3. Add sugar, oil, salt, various herbs;
4. Put on fire and boil for ten minutes;
5. Washed cucumbers without tails must be cut into washers, not too thin;
6. Remove the husk from the garlic and chop it finely;
7. Send them to a saucepan with tomato sauce;
8. Boil for another twenty minutes, and then add garlic and vinegar here, mix thoroughly;
9. Arrange the cucumbers together with pouring into sterilized jars;
10. Roll up immediately, and after cooling, store in a cool place.

Tip: The amount of garlic can be adjusted according to the desired pungency.

If there is no tomato juice, you can dilute millet with 150 g of tomato paste in a liter of water. Boil, add spices, cook according to the recipe. The taste is no worse.

Both tomatoes and cucumbers go well with herbs. Therefore, you can add some basil, rosemary, or thyme directly to the jar. It is advisable to take fresh stems.

Such an unusual snack as cucumbers in tomato juice cannot go unnoticed. The guests have tried this before! It is important to give the cucumbers enough time to soak, change color, and store in the refrigerator after opening the jar. This is delicious!

Harvesting cucumbers in tomato refers to simple ways getting fragrant snacks for the winter. The dish will be appropriate for an everyday and festive feast.
It is eaten in different ways - in its pure form with bread, as a seasoning for the first and second courses, or as a snack for alcoholic beverages. The taste of pickled cucumbers in tomato juice is simply great. The most common way to prepare it is to add whole vegetables or cut into slices in a salad.

• Tomatoes - 2.5 kg;
• Cucumbers - 1 kg;
• Salt and sugar to taste;
• Garlic, spices - optional;
• Table vinegar - 1 spoon per jar.

To make tomato juice, you can take ripe tomatoes, even if they are slightly wrinkled or spoiled. Rinse the tomatoes well, trim off any excess, peel off and make tomato juice. To make the skin easier to remove from the tomatoes, they can be put in a double boiler for a few minutes.

If there is no steamer at hand, put the tomatoes in boiling water, hold for two or three minutes and cool the rhinestone under running cold running water. Juice can be made in a juicer, grated tomatoes, or use a meat grinder.

The resulting juice must be well boiled so that it stops foaming. Strain from seeds if necessary. Soak prepared medium-sized cucumbers for several hours in cold water.

Prepared cucumbers once again wash well, cut off the tails.

After that, you need to put the cucumbers in jars - we put them approximately to the middle of the jar, leaving enough space for the juice.

Boil the tomato juice, then fill it with cucumbers.

Please note that before preparing this blank, you need to very well sterilize the cans and lids with which you will roll them up. Cover the cucumbers and leave for 15-20 minutes, after which the juice must be drained back into the pan.

We cook the juice with the addition of salt and sugar, you can add ground garlic and black allspice. Usually we add vinegar directly to jars, but you can add it to hot juice as well. You need a little vinegar - try so that the juice is not very sour. Usually there is one teaspoon per liter jar blanks.

Fill the cucumbers with accumulating juice, immediately roll up and turn over. Be sure to wrap the jars in a warm towel or blanket to cool the jars gradually. According to the recipe for pickling cucumbers in tomato juice, cucumbers are crispy and have a unique tomato flavor.

Recipe 2: pickled cucumbers in tomato juice for the winter

• fresh cucumbers 0.5 kg,
• tomato juice - 0.5 kg,
• fine table salt 1 tbsp. spoon,
• sugar - 3 tablespoons,
• dill, parsley, horseradish leaf, 1 pc.
• paprika (optional),
• 1 head of garlic
• 3-4 cherry leaves,
• 3-4 pieces of black currant leaves,
• 2-3 pcs. bay leaf,
• 2-3 fragrant cloves,
• 8-10 black peppercorns.
• 4-6 allspice peas

For this recipe for cooking cucumbers in tomato juice, fresh green, freshly picked cucumbers of small sizes and the same elongated shape are selected. Pour the selected cucumbers with cold water for several hours.

In the meantime, we prepare the jars, rinse them thoroughly, and do not need to sterilize. We wash all the spices, that is, dill, parsley, horseradish leaves, cherry leaves, black currant leaves, hot peppers, bay leaves, peel the garlic (if desired, cut large slices in half).

Now we are preparing for the preparation of tomato juice. We wash the tomatoes, divide them into parts and pass through a meat grinder, pour the prepared juice into a saucepan and put on a low heat, let it simmer (I usually take fleshy tomatoes to make the juice thick, but this is optional). All this preparation will take some time. And just this time will be enough for cucumbers that settle in water. Why keep cucumbers in water for pickling for the winter, you ask? And in order for them to be saturated with moisture, this will not lead to fermentation of already rolled cucumbers in tomato juice. Then, after pulling them out of the water, rinse thoroughly with running, cold water.

We put 1/3 of the spices on the bottom of the jar (that is, two or three sprigs of dill and parsley, 2-3 peas of black pepper, 1 allspice, chopped horseradish leaves into large pieces, throw some of them on the bottom of the jar, one currant leaf, bay leaf, one cherry leaf, chopped garlic, two or three slices of chopped chilli pepper, add it at will, who likes what kind of spiciness), and then fill up to half the jar with cucumbers, I put all the cucumbers standing, tightly to each other, cut off the butts, then again the above layer of all the spices, then again orugtsy and so on until the jar is full. Spices in the amount in which I indicated, it is better to put only three layers in jars so that there is no overdoing with spices.

Then fill the cucumbers with boiling water, this must be done very slowly, in small portions, so that the jar does not burst, and to warm the bottom and walls of the jar, cover it with a lid and leave it for 10 minutes. At this time, add salt and sugar to the tomato juice to taste, I add 1 tablespoon of salt and 3 tablespoons of sugar to 1 liter of juice, let it boil slowly.

Drain the water from the cucumbers and put it on the fire again, and after boiling, pour the cucumbers again and leave for 10 minutes, covering with a lid. We drain the water very carefully so as not to burn ourselves. Now the most important thing is that our preservation does not ferment, we add 1 aspirin tablet to a liter can of preservation, i.e. acetylsalicylic acid (it needs to be crushed), which, in addition, makes our pickled cucumbers in tomato juice crispy. And one hundred percent preserves your preservation, without any sterilization. There will be no smell and taste from one tablet, trust me. If you do not want to use aspirin tablets, you can add half a teaspoon of citric acid to 1 liter of preservation.

Then we fill the cucumbers with tomato juice, in which the sugar and salt have already dissolved. I advise you to make tomato juice yourself, you will be confident in the naturalness of your preservation.

We roll jars of pickled cucumbers in tomato juice for the winter. Turn it upside down and let it cool. To cool them down more slowly, we wrap them in a blanket and leave them overnight. Store jars in a cool place (pantry, basement).

Recipe 3: pickles in tomato juice

This recipe for pickling cucumbers in tomato juice involves whole cucumbers. Composition for a 3-liter can:

• 1.5 kg cucumbers
• 1.5 l tomato juice
• 3 tbsp. tablespoons of salt
• a bunch of dill (50 g)
• 6-8 cloves of garlic
• 10 g tarragon

The jar, cucumbers and dill must be washed thoroughly.

Put peeled and chopped garlic cloves, dill on the bottom of the jar. Place the cucumbers on top and squeeze the juice out of the tomatoes. It takes about 1.5 liters for a three-liter can. Bring it to a boil and dissolve the salt in it. Cool. Pour juice over a jar, cover with a nylon lid and put in a dark, cool place.

Pickled cucumbers cooked in tomato juice should be stored in a cool place - cellar or refrigerator. It is best to use the juice squeezed from tomatoes.

Recipe 4: cucumber salad in slices in tomato juice

A delicious version of the salad for the winter of crispy cucumbers with sweet peppers in a sweet and sour tomato sauce.

• Cucumbers - 2 kg.
• Tomato juice - 700 ml.
• Sweet pepper - 2 pcs.
• Garlic - 4 wedges
• Salt - 2 tablespoons
• Sugar - 1 tablespoon

1. Grind the bell peppers with garlic in a blender.
2. Cut the cucumbers into slices and place in jars mixed with pepper and garlic.
3. Bring the tomato juice to a boil, add salt and sugar.
4. Pour boiling tomato marinade over the jars and place in a large container to sterilize.
5. Boil the jars for 17-20 minutes, then roll up and set aside to cool.

Now you will not be left without a snack for the winter - a cucumber salad in tomato juice is ready. Bon Appetit!

If you are looking for a very effective, but easy-to-prepare cucumber blank, then you are there. Today we will cook cucumbers in tomato juice for the winter - a funky recipe that conquers from the first try.

It will take no more than 1 hour to prepare vegetables and juice. Jars are stored perfectly until spring at room temperature.

Crispy spicy cucumbers will be ready quickly: you can taste them in a day. In winter, when simply pickled colleagues have time to get bored, these vegetables decorate the table as a fragrant delicacy. Pouring can be used in soups and main courses with meat and fish. You can drink it chilled or make the popular cold gazpacho soup based on it.

You can take any ripe tomatoes in such a roll. The size, shape, thickness of the skin are not important. Along the way, you will learn how to make classic vegetable juice quickly and easily!

And if you don't want to strain, then buy fresh domestic tomato paste and dissolve it in water with sugar, salt and spices. We will also talk about this option below - step by step and understandable.

Let's cook some unusual crunchy cucumbers!

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How to roll cucumbers in tomato juice for the winter

• Cucumbers - 2 kg (we weigh after preparation!)
• Tomato juice - 1 liter (about 1.2-1.3 tomatoes)
• Components for the marinade for 1 liter of juice:
• Salt - 1 tbsp spoon (with a slide / without a slide to taste)
• Sugar - 1-2 tbsp. spoon (to taste for sweetness)
• Table vinegar, 9% - 1 tbsp. spoon
• Dill greens - 1 sprig per jar

Optional components to taste:

• Pickling set of leaves - horseradish, cherry, oak, dill umbrellas. At the rate of 1 pc. of each type for 1 can.
• Similarly, garlic - 3-4 cloves
• Hot pepper - 1 pc. 5-8 cm long for 1 liter jar.

1. The yield from 2 kg of vegetables is about 3.5 liters of blanks.
2. We give the proportions of the marinade with a margin. Rough calculation: you need 2 times less juice than cucumbers. For example, if vegetables are 1 kg, then tomato juice is 450-500 ml.
3. The juice can be replaced with a mixture of water and tomato paste. For 1 liter of water - 150 g of pasta, or 5-6 tablespoons. You will get cucumbers in tomato sauce. The same awesome recipe, but as simple as possible to prepare.
4. The shape of the cucumbers is to taste. Can be cut into slices about 1 cm thick. Can be left intact, especially if small vegetables are used for seaming, which are completely placed in selected containers.
5. It is convenient for us to close cucumbers in tomatoes in cans up to 1 liter.
6. Increase the amount of vinegar if you are worried about an explosion. Put 1.5 tablespoons of vinegar (9%) on 1 liter of pouring. In our experience, this is only worth doing in two cases. When using very large cucumbers whole. Or choose large containers (3 liter cans).

Let's prepare the main characters.

Mine, but not clean, cut off the ends. It is advisable to soak the cucumbers for at least 1 hour in cold water before pickling.

We wash the greens that we will use in running water and thoroughly crush the moisture.

Put a leaf of the selected greenery at the bottom of the cans. It can be only a sprig of dill, or 1 leaf each from the classic set of herbs for pickling, where a horseradish leaf is required. Here we add washed small hot peppers - whole, do not cut or peel.

If using garlic, cut the cloves in half lengthways and place them on the bottom as well.

We put cucumbers tightly, regardless of the cut. The circles are gently flat, filling the entire volume of the jar.

When we roll up the vegetables whole, we put the first row vertically, as tightly as possible. If there is room for the second level, how will it enter. You can cut the cucumbers in half, lengthwise, or crosswise.

Prepare the tomato juice marinade.

How to make juice using a meat grinder and sieve. My tomatoes, cut off the pads and elements of "substandard" from the skin and cut into 4 parts. We twist the tomatoes into a meat grinder.

We transfer the tomato mass to a saucepan, heat it and let it simmer over moderate heat for 5 minutes. Rub the hot tomato liquid through a fine sieve (up to 2 mm). Be careful! Pour the liquid into a strainer using a cup or ladle so you don't have to handle a heavy pot of boiling liquid. There will be little waste.

We return the lightweight liquid to the pan. Let it boil and reduce heat to medium. Add salt, sugar and stir well until completely dissolved. Cook the juice over moderate heat for up to 5 minutes. If a lot of foam forms, remove with a colander.

Consider 2 nuances.

• For the most intense tomato flavor, it is beneficial to add 1 tbsp of 1 tbsp for 1 liter of juice. a spoonful of tomato paste. We do this at the same time with sugar and salt.
• You can make tomato juice using any conventional technology. For the marinade, the main thing is to let it boil, completely dissolve the additives and boil briefly just before pouring the vegetables.

Fill the rolls with marinade, sterilize and close for the winter.

After boiling salted juice for 5 minutes, pour vinegar into it and remove from heat. Pour jars filled with cucumbers with hot tomato marinade.

We cover the jars with lids and put them to sterilize in a large saucepan (at the bottom - a kitchen towel). Sterilization time:

• 500-750 ml - 10-12 minutes.
• 800 ml to 1 liter - 15 minutes.

We take out the cans from the pan and roll them up for long-term storage. Turn it upside down and let it cool, covering it with a blanket.

After a day, we put it in a dark cabinet or try a lightly salted savory snack, having cooled it in the refrigerator beforehand. Cucumbers in tomato juice are pleasing to the eye, crunchy and fragrant - an awesome recipe!

Frequently asked questions

What are the best cucumbers for seaming?

The most delicious are the so-called "pickling varieties". When buying, they are easy to identify by their appearance. Medium size (a cucumber fits in the hand of an adult) and the skin is in pimples.

How to sterilize jars and lids?

There are many ways. The most popular ones are steamed in a saucepan on the stove, steamed in a multicooker (put upside-down on the grid, and pour water into the bowl) and dry in the oven.

We love the latter. How to sterilize dishes in the oven? We use baking soda and a new sponge for washing. Put well-washed jars in a cold oven - upside down. We set the heating to 120-150 degrees Celsius. After reaching the temperature, keep the jars on heating for 15 minutes. Time is universal for all container volumes. It is important that the jars are completely dry.

Lids (any - twist off or ordinary iron) are simply filled with boiling water for 3-5 minutes.

How to roll cucumbers with tomato paste?

When preparing vegetables and sterilizing, we do everything exactly as described above. Only the preparation of the marinade will change.

• For 1 liter of water we take 5-6 tablespoons of tomato paste and any spices. Ground black pepper (2 teaspoons) or black and allspice peas (4-5 pcs.), Mustard seeds (2 teaspoons) and cloves (4 pcs.) Are well suited.
• Our task is to heat water, dissolve sugar, salt, tomato paste, hold the marinade on a low boil for up to 5 minutes. Add spices, another 1 minute of boiling, pour in vinegar - turn off the heating. Fill vegetables with hot solution and proceed to sterilization, as described above.

Can a recipe be made without sterilization?

Yes, you can. Wash vegetables as carefully as possible and sterilize containers and tools, including a ladle or a cup, with which we pour the juice.

We process prepackaged vegetables in two boiling water pours. Our actions: poured boiling water to the top, covered with a lid, waited 10-15 minutes, drained the water. And again poured boiling water for 10 minutes. After 2 fillings, fill the cans with hot tomato juice, roll up and let cool upside down.

Cucumbers in tomato juice for the winter - awesome recipes with and without sterilization in two boiling water pours. Very tasty, surprisingly fast, easy and budget!

Recipe: Cucumbers in tomato juice for the winter

Ingredients for the recipe:

Step by step cooking with a photo:

Canning cucumbers is a hot season for harvesting for the winter. There are many recipes for making delicious pickled cucumbers and each is better than the other. But this time we want to offer you a recipe for how to cook cucumbers in tomato juice for the winter. Crispy pickles and tomato juice go perfectly with each other. Tomato juice can be made at home or bought at the store. Some housewives even use tomato paste or ketchup diluted with water instead of juice. Choose a filling to your taste, but it is natural tomato juice that will give the cucumbers a bright taste and slight sourness.

1. For harvesting, tomato juice with pulp is used. But cucumbers will come out much tastier if you make juice at home from fresh tomatoes... To do this, make cross-shaped cuts on each tomato and fill them with boiling water. We keep the tomatoes in hot water for about 10 minutes. After that we drain the liquid and immediately fill them with cold water.

2. Remove the skin from the tomato. After the performed manipulations, it will not be difficult to do this.

3. Cut the tomatoes into four pieces and place them in a blender. Twist the tomatoes until a thick puree is formed. In the absence of a blender, tomatoes can be twisted through a meat grinder.

4. Add salt, sugar and vegetable oil to the tomato puree. Mix everything thoroughly until the crystals are completely dissolved.

5. Pour our homemade tomato juice into a saucepan and put on fire. Boil the juice for about five minutes, periodically removing the resulting foam.

6. Carefully wash the cucumbers and cut into rings of medium thickness. For this harvesting, it is better to take young fruits without voids and seeds.

7. Put the sliced ​​cucumbers in a saucepan with tomato juice and boil them for 10-12 minutes.

8. At this time, peel the garlic cloves and cut them into wedges.

9. Add garlic and vinegar to cucumbers and simmer for about 3-4 minutes.

10. Banks are washed and sterilized. This can be done in two ways: boil in water or stand for several minutes in an oven at 160 degrees. It is better to do this in advance so that the dishes have time to cool down.

11. Put cucumbers in tomato juice into jars, roll up the lids. We wrap them in something warm. Jars with blanks must cool completely and only then can they be transferred to a cool place. Cucumbers in tomato juice are ready for the winter! Cucumbers cooked in this way come out crispy, and tomato juice is rich and delicious.

Prescription note:

This is just one way to cook cucumbers in tomato juice. You can also roll up the whole cucumbers, where tomato juice will act as a marinade. In this case, the cucumbers are poured with boiling water for 10 minutes beforehand. Then the water is drained and hot tomato juice boiled with spices is poured.

Recipe: Cucumbers in tomato juice for the winter Ingredients for the recipe: Step by step cooking from the photo: Canning cucumbers is a hot season for harvesting for the winter. There are many recipes

Cucumbers in tomato juice for the winter is an excellent preparation, although the combination of cucumbers with tomatoes may seem strange to many. In fact, such a salad is very tasty in winter - just as a find for dinner as a side dish for a main course or as an appetizer for a festive table!

We will prepare products according to the list.

You can use ready-made tomato juice with pulp for the recipe, I prefer to prepare juice from fresh tomatoes. We make cross-shaped cuts on the tomatoes and pour boiling water over the tomatoes for 10 minutes, immediately drain the hot water and fill the tomatoes with cold water.

After that, we peel the tomatoes without any problems.

Cut the tomatoes into quarters and place them in a blender. We punch the tomatoes until they become thick juice. You can mince tomatoes.

Add salt, sugar and vegetable oil to the juice.

Pour the juice into a saucepan with a thick bottom, put the saucepan on the fire. Let the juice boil and remove the resulting foam with a slotted spoon. We boil the juice for 5 minutes.

My cucumbers, cut off the tips and cut them into thin slices. It is better to use small cucumbers without seeds for this harvest.

Put the sliced ​​cucumber slices in a saucepan.

Cooking cucumbers in tomato juice for 10-12 minutes. Add chopped garlic and vinegar and boil for another 3-4 minutes.

We sterilize the jars in the oven at 160 degrees C for 10-15 minutes, fill the lids with boiling water for 10 minutes.

Place the cucumbers in tomato juice in the jars. We close or twist the jars with lids. Cover with a blanket or blanket. Let the workpiece cool completely and then transfer it to a cool storage place.

Cucumbers in tomato juice are ready for the winter!

The cucumbers are crispy, and the juice is very rich and tasty!

Bon Appetit!!