Cucumber and tomato in vegetable preparations. Salad options for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cucumber and tomato are vegetables available to everyone. As a rule, such ingredients are used to prepare a fresh summer salad. However, in the cold season, no one is averse to eating pickled preparations.

In this article, we will tell you how to use cucumber and tomato for winter snacks. Let's start with the most popular recipe.

Marinated vegetables for the winter

How should cucumbers and tomatoes be harvested for the winter? Recipes for pickled snacks may include different preservation methods. We will introduce the easiest and fastest way.

So, to make assorted cucumbers and tomatoes for the winter, you need to purchase:

• leaves of cherries, currants and horseradish - a few each;
• table s alt - 3 large spoons for 3 liters of workpiece;
• allspice, garlic chives, dried dill umbels - as you wish;
• small sugar - 2 large spoons;
• small cucumbers (bumpy) and whole medium-sized tomatoes - at your discretion (equal amount);
• drinking water - at your discretion;
• table vinegar - 2 large spoons.

Preparing the components

To get delicious cucumbers and tomatoes in a fragrant marinade, you should proceed in stages. First you need to prepare the vegetables.

Small cucumbers are laid out in a basin and poured with very cold water. In it, vegetables are kept for several hours. After the lapse of time, they are thoroughly washed and the navels are cut off.

As for tomatoes, they are thoroughly rinsed in hot water. At the same time, they make sure that the tomatoes are whole, without any damage.

All remaining ingredients are also processed separately. Garlic cloves are peeled, and dried dill umbrellas, cherry, currant and horseradish leaves are thoroughly washed and scalded with boiling water.

Shaping a snack

Now you know how to prepare cucumbers and tomatoes for the winter. Pickled snack recipes require the use of two- or three-liter jars. They are washed with soda and then sterilized over steam. Further, several leaves of cherries, currants and horseradish are laid out at the bottom of the containers. Garlic cloves, allspice and dried dill umbrellas are also placed in jars.

After the described actions, they start laying out vegetables. First, small cucumbers are tightly placed in the prepared container. Filling the jars only halfway, they spread the tomatoes in them. At the same time, they make sure that the tomatoes do not burst, but remain intact.

Make marinade and preserve vegetables

As soon as the jars are filled, they are poured with ordinary boiling water and kept for 11minutes. After the time has elapsed, the water is poured into a deep saucepan and put back on the stove.

Adding granulated sugar and s alt to the brine, it is boiled for 1 minute. After that, the water is removed from the stove and table vinegar is added.

Having prepared a fragrant marinade, it is poured into jars (straight to the top). After that, the containers are rolled up using tin lids, which are pre-sterilized in plain water.

Turning the blanks upside down, they are covered with a thick blanket. After two days, the appetizer is sent to the cellar.

How to serve?

Cucumber and tomato pickled for the winter can only be served after 6-8 weeks. If you open the appetizer ahead of time, it will turn out bland, as the vegetables will not have time to absorb the flavors of the brine.

It is desirable to serve marinades to the dinner table only after they have cooled. The appetizer is served in small bowls along with the first or second hot dishes.

Salad "Cucumbers and Tomatoes" for the winter: cooking recipes

Above, we presented the easiest way to harvest cucumbers and tomatoes. However, it should be noted that most housewives prefer not just to pickle these vegetables, but to make a tasty and nutritious salad out of them.

To implement this recipe, we need:

• fresh cucumbers, peppers and tomatoes - 2 kg each;
• bitter bulbs - 700 g;
• table s alt - 3 large spoons;
• hot pepper - 1 small pod;
• sugarsmall - 1 large spoon;
• sunflower oil - 55 ml;
• fresh carrots - 800 g;
• table vinegar - 3 large spoons.

Processing vegetables for salad

How should cucumber and tomato be processed for winter harvesting? The first vegetable is thoroughly washed, the navels are removed and cut into not very thick slices. If necessary, you can pre-cut the peel from it.

As for tomatoes, they are poured with boiling water, and after ¼ hours they remove the skin and grind into puree using an immersion blender.

Also separately clean sweet peppers and bitter bulbs. These ingredients are chopped into medium cubes.

To make a winter salad of vegetables especially satisfying, carrots must be added to it. Her tinder on a coarse grater.

Cooking snacks

Before preserving a salad for the winter, vegetables should be cooked. To do this, use a large container. Cucumbers, sweet peppers, carrots and onions are alternately laid out in it. Next, the ingredients are poured into tomato puree and put on fire.

Regularly stirring the products, they are brought to a boil. After reducing the fire, s alt, crushed hot pepper, sunflower oil and fine sugar are added to the dishes. In this composition, the salad is cooked over low heat for about half an hour.

After time, natural vinegar is poured into the ingredients. After stirring the vegetables again, they are boiled for another 4 minutes.

How to preserve a salad?

For preservation of vegetablelettuce for the winter, we recommend using 1 liter containers. They are washed and sterilized. Tin lids are also prepared separately.

Having processed the container, it is filled with hot vegetable mass. After that, the jars are rolled up and covered with a thick towel.

Leaving the salad at room temperature for a day, it is removed to the basement. If you do not have such a room, then the workpiece can be stored in a dark closet.

How to use it correctly?

In order for the vegetable appetizer to be saturated with the aromas of spices and seasonings, it must be kept closed for about a month and a half. After this time, the workpiece is cooled and laid out in a bowl. This salad is served to the table with a slice of bread and hot dishes.