Among homemade preparations, there is a whole group of recipes for preparing cucumbers in tomato sauce for the winter. They are based on the use of tomato paste, because it gives the greatest concentration of tomato flavor.

There is no need to preserve cucumbers in tomato juice- it does not give such a bright taste. And the tomatoes, of course, will pickle on their own and will not enrich the dish with the classic tomato flavor.

However, having prepared cucumbers in tomato sauce for the winter - with ready-made tomato paste, or in tomato sauce homemade, you can then enjoy crispy cucumbers and an excellent marinade (one might say, unusual tomato juice).

To get this really delicious dish for the winter, you need to choose a high-quality tomato sauce, which, in addition to the tomatoes themselves, may only contain salt, sugar and vinegar.

Components (per liter jar):

• cucumbers - 0.6 kg;
• water - 0.6 l;
• salt - 1.5 tablespoons;
• sugar - 1 tablespoon;
• tomato sauce - 1.5 tablespoons;
• vinegar 9% - 2 tablespoons;
• 2-3 dill umbrellas;
• the same number of cloves of garlic;
• black peppercorns (to taste);
• horseradish - 2 leaves (optional).

The recipe for cucumbers in tomato sauce is truly amazing - the aroma of garlic and tomatoes gives the finished product a truly festive taste.

We will proceed this way:

Step 1. Sterilize the jars and select the cucumbers. They can be any size up to 12 cm in length. They must first be soaked in cool water and kept for 3-4 hours.

As for cans, they can be processed in the traditional way (steam from boiling water for 15 minutes) or in the microwave (3-4 minutes at full power).

Step 2. Place the greens, garlic and cucumbers themselves in the jar - quite tightly, in 2 rows.

Step 3. Meanwhile, prepare the marinade. To do this, you just need to boil water and quickly dissolve salt, sugar, tomato sauce and vinegar in it, and then immediately remove from heat.

Step 4. Fill the cucumbers with marinade, close them tightly with lids or roll them up for the winter. You need to cool it very slowly - the longer the better. To do this, take a warm blanket and wrap the jars in it, keeping them for 2-3 days.

You can store cucumbers in tomato sauce throughout the year, and after opening they should be eaten within 1 week. The product will be completely ready in a month.

Cucumbers in tomato sauce (in liter jars) for the winter

Pickled sliced ​​cucumbers in tomato sauce for the winter: recipe with photos

The sauce can be made not only from ready-made tomato paste, but also from the tomatoes themselves. To do this, take the most ordinary tomatoes, chop them and mix them with the marinade.

This gives the finished dish not only a pleasant taste, but also a fairly thick consistency. The result is not just salted or pickled cucumbers, but real cold appetizer. By the way, it wouldn’t be superfluous to use such a product in soups.

Ingredients for a 3-liter jar:

• 1.6 kg of cucumbers;
• 2 kg of tomatoes;
• 1 liter of water;
• salt 2 tablespoons;
• sugar 6 large spoons;
• vinegar 9% - 4 tablespoons;
• chili pepper - half a pod;
• 10 cloves of garlic;
• black pepper – 15 peas (if desired).

The sequence of actions is as follows:

Step 1. This time the cucumbers also need to be soaked in cool water, and the jars need to be sterilized. But we won’t pickle whole fruits, but simply cut the cucumbers into pieces. First, you can peel the fruit and then cut it into slices or quarters.

Step 2. Meanwhile, prepare the marinade. Pour boiling water over the tomatoes and remove the skins, grind them in a meat grinder and add all the spices except vinegar. Bring the tomatoes to a boil, and then cook for another 10 minutes over low heat.

Step 4. Add cucumbers to the tomatoes and boil again, this time for 5 minutes.

Step 5. Now add the garlic, passed through a crush or grater, as well as vinegar and chili pepper. Let the mixture simmer for no more than 3 minutes, then remove from heat.

Now you just need to put the chopped cucumbers in jars, pour hot tomato sauce and close them tightly.

Cucumbers for the winter with tomato paste and oil: an awesome recipe

And in this recipe they use tomato paste and vegetable oil of any kind - lovers of unrefined oil can use this option.

Oil slightly increases the calorie content, but at the same time creates a pleasant “salad” taste. You get the feeling that what you are looking at is not just cucumbers in tomato sauce, but a full-fledged cold appetizer (however, this is what it is).

And one more important point– substances that have a pungent taste dissolve well in oil. Therefore, lovers of mustard, chili and pepper are better off using this particular option for pickled cucumbers with tomato paste.

For a liter jar, take the following components:

• medium-sized cucumbers - 0.6 kg;
• water - 0.6 l;
• salt - 2 tablespoons;
• tomato paste - 2 tablespoons;
• sugar - 1 tablespoon;
• dill - several umbrellas;
• horseradish - 2 leaves;
• vegetable oil (olive or sunflower) - 5 tablespoons;
• garlic - 3 cloves;
• vinegar 9% 3 tablespoons.

We will act like this:

Step 1. Prepare the cucumbers, soak them in water, meanwhile sterilize the jars.

Step 2. Prepare the marinade - dissolve all components in boiling water. When sugar, salt and tomato paste are completely dissolved, add oil, turn off the heat and stir the marinade thoroughly.

Step 3. Place washed and scalded greens, garlic and dill into jars. Place the cucumbers tightly.

Step 4. Pour the hot marinade over the cucumbers, roll them up, cool and put them in the refrigerator.

Cucumbers for the winter with tomato paste - a recipe without sterilization

It is also possible to prepare cucumbers for the winter in tomato sauce without sterilization. To do this, you need to rinse the jars thoroughly and boil the lids (of course, you can’t do without heat treatment). And also add vinegar to the marinade, which in itself serves as a good preservative that kills almost all bacteria.

For a liter jar we will need the same ingredients as in the previous recipe, but this time we will not take oil.

Ingredients for a 1 liter jar:

• 600 g cucumbers;
• water – 0.6 l;
• 2 tablespoons salt;
• 1 large spoon of sugar;
• a piece of red hot pepper;
• a quarter spoon of vinegar essence;
• garlic - 3-4 cloves;
• a piece of horseradish root.

Using this recipe, you can get really awesome cucumbers for the winter, because tomato paste, garlic, and horseradish will work well in the finished dish. These paints will create an interesting culinary picture and provide cucumbers with excellent preservation and taste.

Preparation step by step:

Step 1. Prepare the cucumbers - wash them and soak them in cool water for at least 3 hours. We pour boiling water over the jars, wash them with soda or detergent, and pour boiling water over them again. Be sure to boil the lids for 10-15 minutes.

Step 2. Place on the bottom of the jars hot peppers and peeled garlic cloves. Then we place whole cucumbers tightly (if desired, you can trim the ends of the cucumbers), sprinkling them with herbs.

Step 4. While the cucumbers are cooling in this way, prepare the marinade. Boil water in a saucepan, add tomato sauce, salt, sugar and peppercorns and let this mixture boil well.

Step 5. It's time to drain the water from our cucumbers. Next, add vinegar essence to the jars and pour the hot marinade over the cucumbers until they are completely covered.

Step 6. Roll up the jars, turn them upside down and wrap them up. Leave it like this until completely cooled. You get wonderful strong and crispy cucumbers for the winter.

Canned cucumbers in tomato paste with onions - a simple recipe for the winter

Vegetable snack without onions? This doesn’t happen in Russian cuisine, or in many others! After all, you want to crunch not only cucumbers, but also onion feathers - perhaps the most popular vegetable on our continent after potatoes.

To prepare a liter jar, take the following components:

• 600 g cucumbers;
• 0.6 liters of water;
• 1 onion (medium);
• vegetable oil – half a glass (5 tablespoons);
• 2 tablespoons salt;
• 2 tablespoons of tomato paste;
• 3 tablespoons vinegar;
• 1 large spoon of sugar;
• garlic, horseradish, dill umbrellas - to taste.

We will preserve cucumbers like this:

Step 1. Soak the cucumbers, cut them into pieces (you can just slice them).

Step 2. Sterilize the jars and put dill, garlic, and herbs in them. We cut the onion into half rings quite thinly, but not too thinly. We put it in jars.

Step 3. Meanwhile, prepare the marinade with tomato sauce, as in previous recipes.

Step 4. Pour the marinade into jars, roll up, wrap, cool and store in the refrigerator.

Such delicious cucumbers You can eat it yourself or treat your loved ones - they will surely be pleased with the original taste of the dish.

Bon appetit!

Preserving cucumbers in tomato juice for the winter season is of particular interest, combining at the same time the taste of the most famous vegetable group. Tomato sauce is used instead of juice or used as a base for sauces. And the cucumbers themselves, pickled whole or sliced, are served as an appetizer and used in salads.

Classic version

The ingredients are selected based on a liter jar:

• freshly picked cucumbers – 0.5 kg;
• juice – 500 ml;
• finely ground salt – 1 tablespoon;
• granulated sugar – 3 spoons;
• hot pepper (for spicy lovers) – 1 pod;
• garlic head – 1 pc.;
• cherry and currant leaves - 3-4 pcs.;
• bay leaf – 2-3 leaves;
• black pepper – up to 10 peas;
• allspice – up to 6 peas;
• cloves – 2-3 pcs.;
• dill and parsley, horseradish leaves;
• aspirin – 1 tablet.

Let's start canning:

1. You will need to choose medium-sized green cucumbers of the same length. Experts advise soaking them in water for a couple of hours. This measure will protect the preservation from fermentation.
2. While the vegetables are gaining moisture, you should prepare the jars. It is enough to wash them thoroughly without sterilizing them.
3. We also rinse the herbs and spices and leave them to drain. Peel the garlic; large cloves can be cut.
4. The preparation of the tomato sauce begins. Cut the washed tomatoes into pieces and grind them in a meat grinder. We collect the juice in an enamel bowl and transfer it to the stove to simmer over low heat. If you want to make the marinade thick, choose the most fleshy tomatoes.
5. It's time to return to the cucumbers: when removing them from the container for soaking, do not forget to rinse them thoroughly in running water.
6. We distribute all the prepared spices and herbs into three parts. Place the first one on the bottom, the second one between the cucumber layers, and the third one on top. If the cucumbers are small, it is convenient to place them standing, removing the ends.
7. Fill the jars with vegetables with boiling water - carefully, in small portions. This will allow the container to warm up completely and not burst. Covering the lids, leave the jars for about ten minutes, and then return to the tomato juice: add salt (1 spoon) and sugar (3 spoons) for each liter, continue to simmer over low heat.
8. The water should be drained from the cucumbers, boiled and refilled. Ten minutes later it merges again.
9. You can add one crushed aspirin tablet to all jars. This precaution will protect the preservation from the fermentation process and give the cucumbers a unique crunch. Those who wish can exclude aspirin, replacing it with half a small spoon of lemon.
10. Now the juice is poured in, the jars are rolled up. The cooling process should take place slowly, for which the jars are wrapped in a warm blanket, with their necks facing down. They are placed in a cool place for preservation.

The recipe is notable for the fact that the juice, brewed with your own hands, makes the preservation natural.

Cucumbers in tomato-garlic sauce

Necessary:

• cucumbers – 4 kg;
• tomato paste – 0.2 kg;
• water – 1.5 liters;
• vinegar – 200 g;
• oil plant origin– 150 g;
• garlic – 0.1 kg;
• salt and sugar - 60 g each;
• parsley, dill, black peppercorns.

Cooking:

1. The first step is the marinade composition. We dilute the pasta, oil and vinegar in water, stir, add salt, add granulated sugar, and place on a gas burner. It is necessary to keep the mixture until it boils, and boil for fifteen minutes.
2. We wash the small cucumbers, cut them into quarters, and chop the garlic cloves.
3. In washed jars (recommended volume - one liter) we put greens with pepper, cucumber layers, sprinkling with garlic.
4. Everything is filled with boiled marinade mass, the jars are subjected to thirty minutes of sterilization.
5. Now the lids are rolled up, the preserves are placed upside down and cooled for a long time in a blanket.

Cucumber salad with tomato paste

Cucumbers canned according to this recipe will be an excellent addition to potato dishes.

Ingredients:

• cucumbers – 5 kg;
• tomato paste – 1 l;
• garlic – 250 g;
• black pepper – 10 peas;
• sugar – 1.5 cups;
• salt – 2 tablespoons;
• vinegar and oil of vegetable origin - 500 ml each;
• bay leaf – 2 leaves.

Canning procedure:

1. We sort the vegetables, wash them well in running water, dry them and cut them into half rings.
2. Peel the garlic heads and finely chop the cloves.
3. The ingredients prepared in this way are combined, tomato paste is poured in, everything is thoroughly mixed.
4. Now it’s the turn of spices, sugar, vinegar and oil - add them to the total mass and continue mixing.
5. Having put everything in the pan, place it on the burner, wait for it to boil and cook for about twenty minutes, remembering to stir occasionally.
6. After removing from the heat, place in half-liter jars (they should be pre-washed and sterilized) and roll up.
7. Now the preservation should be placed with the lids down, covered with a warm blanket and kept until completely cooled.

Marinating in tomato

The recipe is simple, this dish is prepared quickly. The cucumbers become juicy and crispy, the marinade is suitable for use in other dishes.

Ingredients:

• cucumbers – 3.5-4 kg;
• garlic – 1 large clove per jar;
• horseradish leaves – 2 pieces;
• tarragon (for those interested) – 2 sprigs;
• black pepper – 10 peas;
• currant leaf – 10 pcs.;
• dill - 5 umbrellas.

All components are listed to fill five liter cans.

For the marinade you will need:

• granulated sugar, tomato paste, vinegar - 1 glass each;
• salt – 3 large spoons;
• boiled water – 2 liters.

Sequencing:

1. Cucumbers should be filled with water, wait at least an hour, washed and dried.
2. We also wash and dry all greens for canning. Large leaves can be cut to make it easier to put them in jars.
3. Glass jars are washed and sterilized, pickling brooms, garlic, pepper and Bay leaf.
4. Cook the marinade. To do this, boil water, add pasta, sugar and vinegar, and salt. Readiness occurs after the composition has boiled and all additives have completely dissolved.
5. Place cucumbers in jars, fill with tomato brine and cover.
6. Sterilize in a pan for about twenty minutes and roll up.
7. We turn the jars over and cover them with warm things. In this form they need to be kept for eight hours.

Cucumbers with adjika in tomato juice

Compound:

• freshly picked cucumbers – 5 kg;
• tomato juice – 1.5 liters;
• adjika – 250 g;
• garlic – 0.1 kg;
• vinegar – 30 g;
• vegetable oil – 100 ml;
• salt – 30 g;
• sugar – 100 g.

Easy to prepare:

1. In a container (it is better to use a saucepan), cut the cucumber into circles.
2. Pour in juice (recommended homemade) and adjika (purchased is allowed).
3. Add the remaining ingredients.
4. Stir, bring to a boil and cook for ten minutes.
5. Place the cucumber mixture into sterilized glass jars and pour the marinade.
6. Roll up the lids, turn them over, and leave to cool.

Cucumbers turn out very tasty; preserved cucumbers can be used as a side dish for any dish.

Delicious cucumbers in tomato (video)

Cucumbers prepared for the winter according to any of these recipes will be very tasty, strong and crispy. As a bonus, you will always have tomato sauce suitable for further use in cooking. But there is one peculiarity - right choice cucumbers They must be selected of the same size, with soft skin and medium-sized seeds. You can use store-bought tomato juice, but homemade juice prepared by you still takes precedence. Experiment, your efforts will not be in vain: for the winter you will be provided with a supply of tasty and healthy snacks for any feast.

Hello to all those who came to my blog today!

I hope last time you already conquered your surroundings with recipes, we gobbled it up, so to speak, from the belly and by the way, we remembered and made it the other day in the same way.

What’s good about these cucumbers is that they are both pickled and have interesting taste and shade. If you are all on the lookout for new and unexpected recipes, then you are definitely on the right track. Because this year’s hit is in front of you, I would say such know-how.

It is unlikely that anyone will refuse to try such a beautiful and luxurious snack. After all, its advantage is that the brine can be drunk like juice. In short, two in one. Cool, unreal!

The main thing now is to go to the market and buy homemade cucumbers or grow your own in the garden, be patient and good mood. Hum some funny song, read the entire sequence of actions and strictly adhere to it.

I hope your eyes lit up and you already ran to the kitchen with your laptop, hahaha. Or perhaps you added the article to your browser bookmarks, it doesn’t matter. Let's get started.

Probably the most amazing thing about this dish is that once you open the jar in winter, you can easily serve this appetizer with any meat dish, for example to or to. But such crispy pickled cucumbers are also healthy, they contain a lot of magnesium and potassium, as well as iodine.

One of the most popular and proven recipes for such gherkins is one where the cucumbers are not cut into pieces, but taken whole and placed in a glass container.

Interesting, but true. Many housewives, in order to save time, make such preparations with ready-made ketchup, and it also turns out quite well. But, still, it comes out much better and more beautiful from natural tomatoes.

And that’s not all, they even make an assortment of any vegetables in the same way, which also looks great and makes everyone happy afterwards festive table. There will be separate notes about this. Now let's go.

We will need:

• tomatoes (they should yield about 2.5 liters of juice) - 2 kg or a little more
• dill umbrellas - 1 2 pcs.
• cucumbers - 30 pcs. (this is an approximate figure, it all depends on the size of the cucumbers)
• horseradish root - 2 pcs.
• hot red chili pepper - 1 pod
• parsley - bunch
• garlic - 12 pcs.
• dill - bunch

Stages:

1. Soak fresh and undamaged cucumbers in cold water at least one hour. Next, drain the water and place them on a towel. This is done so that these beauties do not lose their water balance.

2. Then put the clean and dry tomatoes into a blender and grind into a homogeneous mass to make a puree.

3. Then pour the juice into the pan, but first determine how many liters you got, because in the future you will need to take the products in accordance with the correct proportions. Namely, calculate and pour this sauce over the preparations.

Important! Typically, 1 liter of tightly filled cucumbers contains half a liter of liquid.

4. Wash 6 liter jars, take them small in size, preferably liter or half liter. Rinse all the greens, remove the husks from the garlic.

5. You can also cut horseradish and hot pepper into pieces. After that, pour boiling water over the jars and begin to act. Place garlic cloves on the bottom, literally 2 pieces. An umbrella of dill and parsley, horseradish root and of course gherkins. Trim the ends on each side and place in a jar.

The dish will look better if you select cucumbers of the same size. Because then the degree of salting will be almost the same.

Important! Use only pickling varieties of cucumbers, but do not use salad varieties.

6. When the jar is completely filled, add an umbrella of dill and a piece of hot pepper. Cover all containers in the same way. Place metal covers on them.

Thus, you are prepared for the next stage of activity. Boil a kettle and fill each jar with this water, pouring it into the very center so that the heat is distributed evenly and the container does not crack. Don't forget to cover with lids right away. After 20 minutes, drain the water.

7. Heat the juice to a temperature of 100 degrees and let it boil. Add everything you need for the marinade (shown in the photo), except vinegar, add it just before turning it off. In order not to get confused in these calculations, usually half a liter of juice is used per liter of preparation.

Cooking time is at least 10 minutes. Before turning off, add vinegar and let the mixture boil again and turn off the stove.

8. Fill the jars up to the neck with hot marinade and immediately screw them under the lid using a special marinating key. Screw ones can also be used.

Interesting! After pouring, the color of the gherkins will not change, they will be bright green, and after a while they will lighten and resemble color scheme olives This means that the product can already be opened and consumed.

9. Since this preparation is not sterilized, to ensure that the cucumbers reach full condition, wrap them in a coat, turning them upside down. Check that nothing is running up. After 24 hours, put it in the cellar.

The taste of these cucumbers is simply amazing; they are crunchy and sweet, and the juice is delicious. Don't forget to sign and date your home production. Bon appetit!

Preserving cucumber slices in tomato paste - the most delicious recipe

To be honest, this delight can also be called a salad, because the vegetables are crumbled into circles. Or you can make a green gourmet and chop the cucumbers into slices or cubes.

I decided to find this option so that I could use very few products, because suddenly you are making such a snack for the first time or just want to master the science of preservation.

The trick of this recipe is that the gherkins will be stewed in tomato sauce, that is, not in the traditional way. They will turn out slightly boiled, but very appetizing and naturally delicious.

We will need:

• Fresh cucumbers - 4-5 pcs.
• Tomatoes - 4-5 pcs.
• Garlic - 5 cloves
• Vegetable oil - 2 tsp
• Vinegar 9% - 0.5 tbsp
• Coarse salt - 0.5 tsp
• Sugar - 0.5 tbsp
• Spices

Stages:

1. First of all, you need to wash each cucumber well in running water, and do the same with the tomatoes. Place them on a clean towel and let the liquid drain. Then remove the stem from the tomatoes and the tips from the cucumbers.

If the skin of the gherkins is thick, remove it with a knife. But, in principle, this is not necessary.

2. Chop the tomatoes into large pieces. If you have a blender in the house, then you can go this way, twist them in this device until a homogeneous paste is formed to make a puree.

3. Or place directly in pieces into a saucepan and put on fire to simmer for 6 minutes after boiling. So that they become soft and can be easily mashed.

4. And then take a colander and grind, you can use a sieve so that the achenes do not get into the tomato sauce.

5. And now the most interesting part begins - witchcraft. Combine the gherkins with the puree and place on the stove. Add required quantity spices, such as a little ground black pepper. Pass the garlic through a garlic press. Bring this vegetable mixture to a boil and continue cooking for 10 minutes.

6. Now pour this treat into a sterile jar, put sugar on top and pour in vinegar with vegetable oil. Now put the jar back in the pan, put a rag or towel on the bottom, fill the jar with cool water up to the hangers and turn on low heat. The water should boil and simmer for 10 minutes.

7. After this procedure, remove the container and screw it with a seaming machine under the metal lid. Wrap it in a warm blanket and let it cool, after 24 hours you can take it away and lower it into the cellar.

Pickled cucumbers with chili ketchup - recipe without sterilization

Do you want your cucumbers to delight you with an unexpected taste, sweet and sour, or maybe spicy? Last year, this type of pickling took the Internet by storm. And I also decided to try it, on one culinary website I came across such a masterpiece with reviews and took a risk to cook it. And the result pleased me beyond belief, I didn’t even expect it myself. It’s not in vain that every year you can see more and more new and cool recipes and you don’t even need to invent anything yourself.

The wonderful thing about this method is that you don’t need to make tomato paste, but take ready-made ketchup, and you can use store-bought ketchup, but decide for yourself which brand to take. This instruction shows an example with Torchin chili.

And yet, such preparations can be made with sterilization, or without it. But, of course, the sooner the better, after all, everyone now has limited time, a lot of things to do and troubles. Therefore, I show the second option.

And one more important point, do not forget to wash the jars before you start, with baking soda or sterilize them over steam along with the lids.

We will need:

• fresh gherkins – 3 kg
• Torchin brand hot chili ketchup
• vinegar 9% - 1 tbsp.
• sugar - 1 tbsp.
• table salt - 2 tbsp
• chili pepper - 1 pod
• water - 1.5 l
• garlic - a couple of cloves
• ground pepper and bay leaf, optional

Stages:

1. Just take the picked gherkins and place them in a basin of water, keep them for a couple of hours, so to speak, soak them. So that all adhered dirt dissolves. Rinse well and place on a dry towel. Then you have to work with the knife. Yes, this is the device that is used. Use it to cut off all the ends of each vegetable. Place the cucumbers in a bowl and move them aside.

Place all the seasonings your family prefers in well-boiled and dry jars. You can put anything, an umbrella of dill, a currant leaf, plus cloves of garlic and of course a pod of red chili pepper. If you like peppercorns, then they will fit perfectly here too.

2. Now we have to make a special marinade. Next, place the gherkins vertically, as shown in the photo, trying to load them tightly into the jars so that there are not many voids left. Boil the kettle and immediately pour water into the jars, put the lids on and wait 15 minutes, then put on the lids with holes and pour the water into the pan.

4. Now all that remains is to pour boiling marinade into the containers and cover with lids. Immediately take the seamer and pack it. Then, as expected, turn the pieces over and wrap them under a blanket or any unnecessary old blanket until it cools completely to room temperature.

5. Well, these are the crispy beauties you will get, they will pamper you for a long time, if you make not one jar of them, but ten. Bon appetit!

Cucumber salad in tomato - you'll lick your fingers!

I found another super and mega awesome recipe that makes your mouth water, and when you eat it you constantly lick your fingers. Ha, that makes sense. A killer appetizer that goes off with a bang at the table, just 5 minutes and it’s already blown away like the wind.

Try to do it, besides, when there is step-by-step master class, then it won’t be difficult for anyone to repeat it. Is not it?

Sliced ​​pickled cucumbers in tomato sauce

Sweet and sour filling, this is exactly what it will be like if you prepare such a salad for the winter using this simple recipe.

Advice! It is best to pick cucumbers in the morning, and before making any preparation, soak them for an hour in cold water to keep them crisp.

Make tomato juice yourself, because for this purpose you can use clumsy and ugly tomatoes, especially when it’s already August-September. Or a lot of cracked and overripe ones, that is, those that are not suitable for regular pickling in jars.

We will need:

• Cucumbers - 2 kg.
• Tomato juice - 700 ml.
• Sweet pepper - 2 pcs.
• Garlic - 4 cloves
• Salt - 2 tbsp.
• Sugar - 1 tbsp.

Stages:

1. Wash all the vegetables, then grind the tomatoes and garlic in a meat grinder. You can also add sweet here bell pepper, or you can chop it finely. Then strain the mixture through a fine sieve so that all the achenes remain on the surface of the sieve and not in the finished dish.

3. Chop the gherkins into circles and place them in clean sterilized jars. And then pour in the boiling sauce, close with screw caps, but do not screw it all the way, just throw it on. Each jar will need to be boiled. To do this, place a towel on the bottom of the pan, place the jars, fill with water up to the hangers and simmer for 20 minutes while bubbling.

Then take them out of the water and screw them tightly so that nothing leaks. Cool and store in a cool place.

That's all for now. I hope that you liked all the cooking recipes and this year you will be able to preserve cucumbers, and you will also drink delicious and sweet tomato juice.

Have a great mood everyone and sunny days! Goodbye! Don't forget to comment on this post and join my group in contact.

Every woman prepares cucumbers for the winter according to different recipes. After all, on cold winter evenings you really want something tasty and unusual. In addition, a cucumber snack is always relevant. But pickled cucumbers in tomato sauce have the most unsurpassed taste.

Recipes for preparing cucumbers in tomato sauce for the winter

Pickled cucumbers in tomato sauce for the winter - recipe

To prepare pickled cucumbers in tomato sauce, take the products indicated in the recipe:

1. Cucumbers of any size - 2.5 kg;
2. Granulated sugar - 1/2 cup;
3. Vegetable oil - 1/2 cup;
4. Table vinegar - 1/2 cup (9%);
5. Garlic cloves - 4 pieces;
6. White onions - 2 medium-sized pieces;
7. Tomato paste or sauce - 250 ml.

Method for pickling cucumbers according to this recipe:

• Prepare the jars. Review them for defects, wash well with soda solution or detergent, rinse in running water and sterilize in a more convenient way for you (over steam, in the oven, in a double boiler);
• Wash the cucumbers and cut them into rings, about 1 cm thick;
• Remove the peels from the onions and garlic cloves, rinse and chop using a meat grinder or blender;
• Mix tomato paste in a separate container, table vinegar and sugar. Stir well and add vegetable oil;
• Place all prepared components into a large container, namely: cucumber slices, chopped onion and garlic, marinade. Place the container on the stove and turn the heat to low. Bring the mixture to a boil, and then cook for 5 minutes;
• Place the pickled cucumbers in prepared jars and seal well using a special key.

Spicy cucumbers with tomato paste - a recipe for the winter

To prepare spicy cucumbers, use the ingredients indicated in the recipe:

Preparation of spicy cucumbers includes the following steps:

• Wash the cucumbers well, pour them cold water for 3 hours (change the water every hour), dry and cut them into large rings;
• Peel the garlic, rinse and chop with a blender or garlic press;
• Mix chopped vegetables and chopped garlic in one container;
• Add to cucumber-garlic mixture paprika, ground red pepper, rock salt, granulated sugar, sunflower oil and tomato paste in the quantity indicated in the recipe;
• Mix all ingredients well and place the container on the stove. Turn the fire to minimum;
• After half an hour, a tomato sauce will form, which should taste not salty, but spicy. Boil hot cucumbers for another 15 minutes, and then add table vinegar 9%. Turn off the fire. Cover the container with a lid and let the preparation brew for 15 minutes;
• During this time, prepare the jars. Wash them well using baking soda or detergent. Rinse in running water and sterilize in a way more convenient for you. Pour boiling water over the lids and also sterilize them;
• Place the hot finished product into prepared jars and roll up well. Let the workpiece cool and take it out for winter storage in a cool room.

Pickled cucumbers with tomato paste for the winter according to a simple recipe

For cooking, use the following products:

Preparation includes the following steps:

• To begin, prepare the jars. Wash and rinse them well. Set it to sterilize. Pour boiling water over the lids;
• Wash the cucumbers well and fill them with water. Preferably ice cold. Let them steep for 3 hours (longer is possible), changing the water every hour. Then the cucumbers will crunch better;
• Place the fruits in prepared sterile jars. Add garlic cloves, bay leaves, parsley. Pour boiling water over it. Let the cucumbers warm up for 15 minutes, and then drain the water. Boil the water again and pour it into the jars of vegetables for 10 minutes. Drain the jars again;
• While the fruits are warming up, cook the marinade. To do this, add salt, vinegar, sugar and tomato paste to boiling water. Bring the marinade to a boil, boil for another 5 minutes and pour into jars with prepared heated vegetables;
• Cover the jars with lids and screw tightly. Turn them over, wrap them up and wait for them to cool completely.. Take cold preparations to a dark, cold room for winter storage.

Recipe for pickling cucumbers for the winter in tomato sauce with sterilization without oil

To prepare cucumbers according to this recipe, prepare the following list of ingredients:

Cooking vegetables according to this recipe for the winter:

• To begin, sort the cucumbers well, wash them and trim the ends on both sides. Place in a container and pour over the vegetables for 4 hours ice water. Don't forget to change the water as often as possible (then the vegetables will crisp better);
• At this time, start preparing jars for preservation. Check them to make sure they do not have cracks, chips or any other defects. After wash with detergent or soda solution and rinse thoroughly in running water. Place the jars to sterilize. To do this, you can use an oven, a container of boiling water or a microwave oven. Pour boiling water over the lids or sterilize them too;
• Peel the garlic. Wash the parsley and dill umbrellas well;
• Place all the spices on the bottom of the jar, and place the cucumbers tightly on top;
• Prepare the marinade. To prepare it, pour water into a container, add granulated sugar, rock salt and tomato paste. Mix all the marinade ingredients well and place the container on the stove.. Turn the heat to high and bring the marinade to a boil. After the marinade boils, pour table vinegar into it;
• Pour the prepared marinade, still boiling, into jars with prepared vegetables up to the neck. Cover the jars with lids;
• Place the jars with the preparation in a container with boiling water for 15 minutes to sterilize. The workpiece should be sterilized at a moderate heat level;
• After this amount of time has passed, carefully remove the hot jars and seal them tightly using a special key. Turn them upside down with their lids and wrap them in something warm. Wait until the workpiece is completely cold and take it to the basement for winter storage.

Recipe for pickled cucumbers for the winter with tomato paste and sterilized oil

For this recipe you will need the following ingredients:

Preparation of this recipe:

• The ingredients indicated in the recipe are designed for approximately 5 3-liter jars. Prepare them. Wash and sterilize well;
• cucumbers small size wash well and cut off the ends on both sides. Soak them in ice water for 3 hours for better crunch in winter;
• Place garlic cloves and bay leaves on the bottom of the jar. Place vegetables on top and dill umbrellas on them;
• Prepare the marinade. To do this, pour water into the pan, table vinegar and add rock salt, granulated sugar and tomato paste, and vegetable oil. Place on the stove, turn on the heat and wait for the marinade to boil. After boiling, the marinade must be boiled for 3 minutes;
• Pour the hot marinade over the cooked vegetables in jars and cover with lids (but do not roll up). Immerse the jars in a container of boiling water for 15 minutes to sterilize. After 15 minutes, carefully remove the jars from the water, wipe them and seal them tightly with prepared sterile lids. Turn the rolled up jars upside down and wrap them in something warm. Wait for the workpiece to cool completely and take it to the basement.