Canned cucumbers, tomatoes, peppers. Assorted tomatoes and cucumbers for the winter: the most delicious recipes

Autumn is in full swing, it's time to stock up on preserves - in winter, how great it will be to eat fried potatoes with a crispy cucumber or sweet and sour tomato!

And if so, you will have to persuade your laziness to be patient a little for a while: like, but in winter you won’t have to run to the store for ketchup rich in stabilizers and GMOs, half-decayed mushrooms with sand crunchy on your teeth, or completely inedible gherkins. But since laziness is a harmful and stubborn lady, we will, as always, preserve it with minimal effort and time - so as not to irritate it again.

Ingredients for a 3L jar

• Tomatoes or cucumbers - 2 - 2.5 kg (depending on the size of the vegetables);
• Garlic - 1-2 heads;
• Salt - 2 tbsp. l with a small slide;
• Sugar - 4 tablespoons with a large slide;
• Vinegar - 3 tbsp.
• dill and other spices - to taste and availability

Cooking method

Step 1

Wash 3-liter jars with clean water. Why they don’t need to be sterilized, I already wrote in. We put spices in a jar: the basic composition is dill (the more the better), garlic (about a head for each jar), peppercorns (as many as you like). The rest can be added at your own discretion: leaves of horseradish, cherry, oak, currant, etc. Or you don’t have to add it, which is what I most often do. And yes: tomatoes turn out much tastier with dry dill along with seeds, cucumbers - only with green ones. If you have both in one jar, it’s better to put green.

Step2

Place the washed vegetables in a jar and add dill on top again. Boil water and pour into jars. Cover with pre-scalded lids and you are free for the next 15 - 30 minutes. You can lie down after so much work, you can replenish your strength with delicious food, quickly prepared according to my recipes, you can... and you can do a lot of things!

Step3

Why such a difference in time? It's very simple: we wait until our jars cool down to such a temperature that we can handle them without getting burned. When the heat is up to 40, it will take a long time for them to cool down; if it’s already cold, they’ll finish in about 15 minutes. Then pour the water into a saucepan, add 2 heaped tablespoons of salt, 4 - 5 tablespoons of sugar (this is all for each jar) and set to boil. When the water is already boiling, add 3 - 4 tablespoons of vinegar and immediately fill and seal the jars.

Step4

Then we turn them upside down, wrap them up, and this is where the mockery of laziness ends: you can sleep, watch TV, or reward yourself with a trip to a cafe with a clear conscience. Oh yes: you still have to rinse the pan and tidy up the kitchen a little - but what to do? We haven't earned money for a housekeeper yet...

Vegetables

Description

Also, some housewives replace such a valuable component with mustard, because for canning purposes they have the same properties. The only thing is that if you use mustard for cooking, the vegetables will also come out slightly spicy.

Assorted “Emerald” without sterilization

Let's start with the simplest recipe - without sterilization. The components are designed for a 3 liter jar, but you can count them based on the amount of vegetables available.

It is better to take cucumbers and tomatoes that are medium-sized, elastic, with a hard skin.

• Ingredients:
• 1 kg of cucumbers;
• 1 kg of tomatoes (can be green);
• 3 dill umbrellas;
• 3 pcs. large horseradish leaves;
• 10 cloves of garlic;
• 8 pcs. black currant leaves;
• 10 black peppercorns;

• 1 sprig tarragon (optional)
• 1.5 liters of water;
• 3 tbsp. l. salt;
• 3 tbsp. l. sugar (with a slide);

100 ml vinegar (9%).

1. To make the cucumbers crispy, soak them in cold water for several hours.
2. Wash the jars and lids thoroughly with soda. Then scald the lids with boiling water, and sterilize the jars a little over steam or any other method that is more convenient for you.
3. Wash all the greens and place them on a paper towel. Peel the garlic, wash it, and divide it into cloves. Salt the water from the cucumbers, wash them thoroughly, and cut off the ends. Small fruits can be left whole. We also wash the tomatoes thoroughly and pierce them 1 cm in the area of ​​the stalk with a skewer or sharp knife.
4. In each clean jar we put: horseradish and currant leaves, two umbrellas of dill, a branch of tarragon. Then lay out a layer of cucumbers. Add half the garlic cloves.
5. The next layer is tomatoes. Add the remaining garlic and peppercorns. Cover with a dill umbrella.
6. Now you need to fill the jars with boiling water twice, and the third time with marinade. It is convenient to pour boiling water into jars from a kettle. For these purposes, I use a special “technical” kettle - for preservation. Fill once, cover with lids, leave for 15 minutes.
7. Then we pour the water, closing the jars with special lids with holes, back into the kettle. Boil, pour again for 15 minutes. After this time, pour water into the kettle again. Add salt and sugar and bring to a boil. Add vinegar.
8. Pour the brine into jars and roll them up. Let's turn it over and wrap it up.

After cooling, the assorted cucumbers and tomatoes are ready for the winter!

Assorted cucumbers and tomatoes “Gourmet” for the winter: the most delicious recipe

Ingredients for a 2 liter jar:

• 700 g tomatoes;
• 600-700 g cucumbers;
• 1 PC. bell pepper;
• 80 g grapes;
• 6 cloves of garlic;
• 0.5 pcs. carrots;
• 1 onion;
• 1/3 pod of hot pepper;
• 2 leaves of horseradish;
• 2 pcs. bay leaf;
• 7 pcs. black peppercorns;
• Cherry and currant leaves - to taste;
• Dill, parsley - to taste;
• Tarragon branch - optional.

Marinade per liter of water:

• 50 ml vinegar (9%);
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara.

100 ml vinegar (9%).

1. Jars must be washed and sterilized. Trim the edges of the washed cucumbers and soak them in cold water for an hour. Then add water. Let's wash the tomatoes.
2. Now we put the herbs and spices into jars. The more spices and herbs, the tastier the vegetables will be. At the bottom of each jar we place chopped horseradish leaves, parsley, dill, cherry leaves, currants, and peppercorns.
3. Take hot peppers and cut a small piece into each jar. Add bay leaves (1-2 per jar). Cut carrots and onions into slices into each jar. There are also pieces of bell pepper and peeled cloves of garlic.
4. Take a jar and put cucumbers in the first layer (vertically). Now we fill the voids with grapes. Then you can pack the tomatoes tightly.
5. Pour boiling water into the middle, not abruptly, from the kettle. It's better to pour it on top of the tomatoes. Then the jar will remain intact and will not crack.
6. Pour water to the very top, cover with sterile lids. Leave for about 15 minutes. Drain the water back into the kettle through the lid with holes. We need to boil this water again and pour into the jars for 15 minutes.
7. Now we need to prepare the sweet marinade. Measure vinegar into a measuring glass, add salt and sugar, stir well. Pour into a teapot. Drain the water from the jars into a kettle with vinegar. When boiling the marinade, do not cover the kettle with a lid.
8. Pour boiling marinade over vegetables and roll up. Turn over, wrap in a warm blanket, and leave until completely cool.

Here is the most delicious recipe for assorted cucumbers and tomatoes for the winter.

Assorted “Magic” for 1 liter jar

I am often asked how to prepare pickled cucumbers with tomatoes - assorted for the winter, recipe for 1 liter of water. Small jars are very suitable for a small family. A liter of marinade is enough for 2 liter or 4 half-liter jars.

• 400 g cucumbers;
• 300 g tomatoes;
• 1 PC. bay leaf;
• 3 pcs. cherry leaves;
• 3-4 pcs. peppercorns;
• Dill greens - to taste.

Marinade for 1 liter jar:

• 0.5 l of water;
• 3 tbsp. l. vinegar (9%);
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara.

100 ml vinegar (9%).

1. Wash liter jars with baking soda, rinse, and sterilize over steam for 5 minutes. Wash the tomatoes and cucumbers.
2. Let's put the jars and spices and fill them with cucumbers and tomatoes.
3. Pour boiling water over the vegetables, leave for 10 minutes, covering with lids. Pour water into a saucepan, add salt and sugar. Boil, pour in the vegetables again, leave for 5 minutes.
4. Salt the water again, boil it, add vinegar. Pour the marinade into jars and roll up. Let's turn it over and wrap it up. This is also a delicious recipe, just like in the store.

Assorted “Reliable” for storage in a warm apartment

For greater reliability, you can prepare pickled cucumbers and tomatoes with sterilization. For convenience and safety, I make these preparations in small jars.

Ingredients for 1 liter jar:

• 350 g cucumbers;
• 350 g tomatoes;
• 0.5 pcs. bell pepper;
• 1 dill umbrella;
• Horseradish root – 2 cm piece;
• 1 currant leaf;
• 1 clove of garlic;
• 1 clove bud;
• 3 black peppercorns;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 1 tbsp. l. vinegar 9% (or 1.5 tbsp apple cider vinegar 6%).

100 ml vinegar (9%).

1. Soak the cucumbers for several hours. We sterilize jars and lids. Wash the greens and vegetables and dry them slightly.
2. In each jar we put dill, horseradish root, currant leaf, and a cut clove of garlic. Add cloves and peppercorns.
3. Then place the cucumbers vertically and the tomatoes on them. Fill the voids with strips of bell pepper. Add salt and sugar according to the recipe. Pour boiling water (about 0.5 liters), add vinegar. Cover with a lid.
4. The preparation can be made in a cold way: pour the marinade over the vegetables, cooled to room temperature, and then sterilize the salad in jars.
5. Sterilize in a wide container with a lined bottom for 5 minutes at low boil.
6. Carefully take it out and roll it up. Turn it over and wrap it up. After cooling, put it away for storage.

On a note

Many people are interested in how much salt and sugar should be added to the marinade. It depends on your taste preferences. If you like slightly sweet vegetables, add half as much sugar as salt. If not, there should be approximately equal amounts of sugar and salt.

Internet users love to share interesting recipes with us. I suggest watching a detailed video on how to make assorted dishes.

Cucumbers and tomatoes with zucchini

If you, like me, love pickled zucchini, you can safely add them to the assortment.

Ingredients for 1 liter jar:

• 250 g tomatoes;
• 250 g cucumbers;
• 200 g zucchini;
• 1-2 dill umbrellas;
• 1 large clove of garlic;
• Hot pepper – 1 cm piece;
• 1 currant leaf;
• 0.5 horseradish leaves;
• 6 black peppercorns.

Marinade for three liter jars:

• 1 sprig tarragon (optional)
• 1.5 liters of water;
• 9 tbsp. l. Sahara;
• 12 tbsp. l. vinegar 9%.

100 ml vinegar (9%).

1. Wash all components and dry. Place dill umbrellas, currant leaves, peppercorns, a horseradish leaf, a clove of garlic cut in half, and a piece of hot pepper into sterilized jars.
2. Fill the jars with cucumbers, alternating them with tomatoes and chopped zucchini.
3. Pour boiling water over it: the first time for 10 minutes, the second time for 15. The third time, add salt, sugar, vinegar to the brine, stir. Bring to a boil, pour in the vegetables.
4. Screw on the lids. Let's turn it over and wrap it up.

You can cut out figures - leaves, flowers - from pieces of zucchini. Looks very nice!

Assorted cauliflower “Gardener’s Dream”

Very tasty pickling, a variety of vegetables will pleasantly please you in the cold.

Ingredients for 1 liter jar:

• 3 pcs. cucumbers;
• 5 pieces. tomatoes;
• 3 pcs. carrots;
• 180 g cauliflower;
• 3 pcs. small bulbs;
• 1 PC. bell pepper;
• 3 cloves of garlic;
• 3 pcs. bay leaves;
• 1 bud of clove.

For the marinade (for 2 liter jars):

• 1 liter of water;
• 3 tbsp. l. vinegar 9%;
• 2 tsp. salt;
• 1 tsp. Sahara.

100 ml vinegar (9%).

1. We wash, cut and peel the vegetables. Cut carrots and onions into circles, bell peppers into long strips. Let's separate the cauliflower into inflorescences.
2. Place onions, garlic cloves, bay leaves, and cloves in sterilized jars.
3. Pour water into a saucepan, add sugar and salt, and boil. Dip cucumbers, tomatoes, cabbage into the marinade and boil for three minutes. Turn off the heat, add vinegar and stir.
4. Remove the vegetables from the pan with a slotted spoon and place them in jars. Fill with marinade and cover with lids. Sterilize the jars with preservation for about 10 minutes. Then roll them up. That's all!

Assorted “Pleasure” with citric acid

Our family also loves this assortment: tomatoes and cucumbers for the winter - recipe with citric acid. It turns out surprisingly tasty, even better than traditional marinating with vinegar.

Ingredients for a 3 liter jar:

• 800 g cucumbers;
• 800 g tomatoes;
• 200 g carrots;
• 1 PC. bell pepper;
• 6-7 cloves of garlic;
• 3 dill umbrellas;
• 2-3 rings of hot pepper;
• 5-6 currant leaves;
• 4-5 cherry leaves;
• 1 sprig tarragon (optional)
• 8 tsp. Sahara;
• 4 tsp. salt;
• 1 tsp. citric acid.

100 ml vinegar (9%).

1. We wash all the vegetables. Cut off the ends of the cucumbers. Sterilize jars and lids.
2. We put dill umbrellas, cherry and currant leaves, garlic cloves, pieces of hot pepper, carrot slices, and bell pepper strips into jars. Pour boiling water over, cover with lids for 15 minutes.
3. Drain the water, boil again and pour in for 20 minutes. Drain the water again, make a brine: add salt, sugar, mix.
4. Pour into jars, add citric acid, and roll up. Roll it around the table a little so that everything dissolves, turn it over, and wrap it up.

After cooling, the pickled vegetables with citric acid are ready.

Assorted “Narodnoe” with aspirin

I have long noticed that people like to add acetylsalicylic acid to preserved food so that the jars do not explode later. At first I was scared by this method, but when I tried it, I was convinced that there was nothing wrong with it. After all, the concentration of the drug is very small. The vegetables turn out tasty, crispy, without a medicinal aftertaste. Try cooking cucumbers and tomatoes with aspirin.

Ingredients for a 3 liter jar:

• 850 g tomatoes;
• 850 g cucumbers;
• 6 cloves of garlic;
• 2-3 dill umbrellas;
• 1 horseradish leaf;
• 10 black peppercorns;
• 2-3 pcs. bay leaf;
• 0.5 pcs. hot pepper;
• 3 aspirin tablets.

For the marinade:

• 2 liters of water;
• 10 tbsp. l. Sahara;
• 6 tbsp. l. salt;
• 50 ml vinegar (9%).

100 ml vinegar (9%).

1. Wash all the vegetables and leaves, sterilize the jars with lids. We will make punctures in the tomatoes in the area of ​​the stalk. Cut off the edges of the cucumbers.
2. Place all the leaves, dill, spices, chopped garlic, and hot pepper on the bottom of the jars. Crush aspirin tablets in a saucer with a mortar and add to the jar. Then fill the container with cucumbers and tomatoes.
3. How to prepare the marinade: boil water in a saucepan, dissolve salt, sugar, vinegar in it. Immediately pour in the vegetables and roll up the lids. Shake the containers slightly so that the aspirin dissolves, and roll them around on the table.
4. Then turn it over, wrap it up, and leave it to cool for a day. Then we put it away for storage. You can serve it no earlier than after 40 days.

Now you know the most delicious recipes for assorted cucumbers and tomatoes for the winter and can easily bring them to life. Bon appetit!

Tomatoes and cucumbers in one jar for the winter are a common theme during the harvesting season. In winter, you open the jar and eat the cucumber and enjoy it. Affordable and tasty in one container.

In the summer, vegetables are much cheaper in the retail chain, and in our garden plots we carry them to our kitchen in buckets and bags. Therefore, preserving fruits for the winter as a source of biologically active substances is our task.

Today we’ll look at several recipes that will help get our juicy and meaty vegetables into jars. There are many cooking methods and the simplest of them are in this article.

A unique simple recipe - tomatoes with cucumbers in a sweet marinade

See how you can prepare our vegetables for the winter simply and without sterilizing the jars. This recipe involves filling the jar 3 times.

Required:

• Salt - 3 tbsp. spoons without a slide
• Sugar - 6 tbsp. spoons without a slide
• Apple cider vinegar - 6 tbsp. spoons
• Mixture of 5 peppers - 0.5 teaspoon
• Spices: onions, celery, dill umbrellas, garlic, horseradish root, capsicum - all to taste

Cooking method:

1. Vegetables need to be washed, and you can cut off the ends of cucumbers on both sides.

2. At the bottom of the jar we put: onions cut into thick rings, celery sprigs, dill umbrellas, chopped pieces of horseradish root, garlic cloves, half a pod of hot red pepper.

3. Place the prepared cucumbers in the jar. Place more celery sprigs in the center.

4. In tomatoes, use a toothpick to make a puncture in the place of the stalk.

5. Place the tomatoes tightly in the remaining space of the jar. Add more celery sprigs and add half a pod of hot green pepper. That's all, tomatoes, cucumbers and herbs are already in the jar.

6. Pour boiling water into the jar and cover with a sterile lid.

7. Let it sit for 30 minutes.

8. Now we make the brine: pour water (1.5-2.0 liters) into a saucepan, add sugar, salt and bring it all to a boil.

9. Pour the water from the jar into the sink and fill it with boiling brine. Cover with a sterile lid and leave for 15 minutes.

10. Then pour the brine from the jar into the pan. Add a glass of water and peppercorns to the brine and put the pan on the fire.

11. Just before boiling, pour apple cider vinegar into the brine.

12. Using a ladle, fill the jar with vegetables to the top with boiling marinade.

13. Close the jar with an iron lid and roll it up. Turn the jar upside down until it cools completely; you don’t need to wrap it up.

Happy preparations!

“Assorted” tomatoes and cucumbers for the winter in 1 liter jars

The marinating method occurs by filling the jars 2 times.

100 ml vinegar (9%).

1. Place the following spices on the bottom of a sterilized jar: black peppercorns, bay leaves, horseradish leaves, tarragon sprigs, dill umbrellas, cherry or currant leaves, garlic cloves.

2. Place the cucumbers tightly in the jar.

3. We make several punctures on the tomatoes near the stalk and put them in a jar with the cucumbers. It is enough to make 4-5 punctures so that the skin does not crack.

4. Place more dill umbrellas and a horseradish leaf on top of the jar. This way you need to fill all 1 liter jars.

5. Now fill all the prepared jars with vegetables and spices with boiling water to the very brim. Cover the jars with sterilized lids for 30 minutes.

6. We put a special device on the jar to drain water into the pan.

7. In this way, drain the water from all the jars into the pan.

8. Place in a saucepan with water, based on 1 liter jar: 1 tbsp. a level spoon of salt and 2 tbsp. spoons of sand. Place the pan with the marinade over medium heat and let it simmer for 2 minutes.

9. Pour the boiling marinade into jars. Add 2 tbsp to each jar. spoons of vinegar 9%. Immediately screw the lids on.

10. Turn all the jars upside down and leave them like that until they cool completely.

This recipe has been proven over the years with very aromatic vegetables.

Video on how to prepare cucumbers and tomatoes for the winter with other vegetables in a 3 liter jar

Check out another way to pickle vegetables for the winter. It differs from others in the sequence of syrup preparation.

It is clear that summer does not last forever, so we need to take care now of how to decorate the dining table with all the vegetables in winter.

Delicious tomatoes with cucumbers and bell peppers in jars for the winter

Required:

• Tomatoes
• cucumbers
• Sweet pepper - 3 pcs.
• Garlic - 1 head
• Spices: parsley, dill, horseradish leaf, 10 black peppercorns, 1 teaspoon grain mustard, 6 currant leaves
• For marinade per 3 liter jar: 1.5 liters of water, 3 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 1 teaspoon of vinegar essence

100 ml vinegar (9%).

1. Jars and lids must be sterilized.
2. The greens need to be washed, dried and cut.
3. Wash the tomatoes and cucumbers thoroughly and prick with a fork. Peel the sweet pepper and cut into slices.
4. First put greens on the bottom of the jar, then sweet peppers, cucumbers, tomatoes.
5. Pour boiling water over jars of vegetables for 15 minutes.
6. Make the marinade: bring water to a boil, add sugar and salt. Fill jars with vegetables with hot marinade.
7. Add 1 teaspoon of vinegar essence and grain mustard to each 3 liter jar.
8. We roll up the jars, turn them over, and wrap them warmly until they cool completely.

Pleasant to eat at any time of the year.

Video on how to prepare a delicious “Assortment” for the winter from vegetables without sterilization

Watch the video on how to prepare a preparation for the winter from various chopped vegetables: cucumbers, tomatoes, zucchini, sweet peppers, onions.

Preparations for the winter have been made and stored for long-term storage.