Cucumber and tomato in vegetable preparations. Options for salads for the winter

Cucumber and tomato are vegetables available to everyone. Typically, these ingredients are used to prepare a fresh summer salad. However, in the cold season, no one likes to eat and marinated billets.

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

Marinated vegetables for the winter

How to prepare cucumbers and tomatoes for the winter? Recipes for pickled snacks can provide different methods of conservation. We will present the most simple and quickest way.

So, to make an assortment for the winter from cucumbers and tomatoes, you need to buy:

• Leaves of cherry, currant and horseradish - several pieces each;
• Table salt - 3 large spoons for 3 liters of billet;
• Fragrant peppers, garlic teeth, dried dill umbrellas - at your discretion;
• Sugar small - 2 large spoons;
• Small cucumbers (pimply) and whole-sized tomatoes of medium size - at your discretion (an equal number);
• 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 act step by step. First you need to prepare vegetables.

Small cucumbers put in a basin and poured very cold water. In it, the vegetables stand for several hours. After a while, they are thoroughly washed and cut off the belly buttons.

As for tomatoes, they are thoroughly rinsed in hot water. In this case, ensure that tomatoes are whole, without any damage.

Also, all the remaining ingredients are treated separately. Garlic cloves are cleaned, and dried dill umbrellas, cherry, currant and horseradish are thoroughly washed and scalded with steep boiling water.

Forming a snack

Now you know how to prepare cucumbers and tomatoes for the winter. Recipes of pickled snacks require the use of two or three liter cans. They are washed with soda, and then sterilized over steam. Next, a few leaves of cherry, currant and horseradish are placed on the bottom of the containers. Also in the jars are placed cloves of garlic, sweet pepper and dried umbrellas of dill.

After the described actions begin to lay out vegetables. First, small cucumbers are densely placed in the prepared container. Filling the cans only half, tomatoes are laid out in them. At the same time, make sure that the tomatoes do not burst, but remain in a general form.

We make marinade and canned vegetables

As soon as the jars are full, they are poured with regular steep boiling water and held for 11 minutes. At the end of the time, the water is poured into a deep saucepan and put it back on the stove again.

Adding sugar and salt to the brine, it is boiled for 1 minute. After that, the water is removed from the plate and vinegar is added .

Having prepared a fragrant marinade, it is poured into cans (right up to the top). After this, the containers are rolled using tin lids, which are previously sterilized in ordinary water.

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

How to bring to the table?

Cucumber and tomato, marinated for the winter, can be served to the table only after 6-8 weeks. If you open the snack before the time, it will turn out to be fresh, as the vegetables will not have time to nourish with the aromas of the brine.

Serve marinades to the dinner table is desirable only after they are cooled. Snack is presented in small kremankah along with the first or with the second hot dishes.

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

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

To implement this recipe, we will need:

• Cucumbers, peppers and fresh tomatoes - 2 kg each;
• Bulbs are bitter - 700 g;
• Table salt - 3 large spoons;
• Pepper burning - 1 small pod;
• Sugar is small - 1 large spoon;
• Sunflower oil - 55 ml;
• Fresh carrot - 800 g;
• Table vinegar - 3 large spoons.

We process vegetables for salad

How should I treat the cucumber and tomato for the winter harvest? The first vegetable is thoroughly washed, the navels are removed and cut into not very thick slices. If necessary, you can cut off the skin first.

As for tomatoes, they are poured with boiling water, and after ¼ hours they peel and grind them in a puree by means of a submerged blender.

Also, separately peel sweet pepper and bitter bulbs. These ingredients are shredded with medium cubes.

To make the winter salad of vegetables turned out to be especially satisfying, carrots are necessarily added to it. Her tinder is on a large grater.

Heat treatment of snacks

Before storing the salad for the winter, the vegetables should be heat treated. To do this, use a large container. In it alternately lay out cucumbers, sweet pepper, carrots and onions. Next, the ingredients are filled with tomato puree and put on fire.

Regularly mixing the products, they are brought to a boil. Reducing the fire, add cooking salt, chopped hot pepper, sunflower oil and small sugar. In this composition, lettuce is cooked on low heat for about half an hour.

At the end of time, natural vinegar is poured into the ingredients. Mixing the vegetables again, they boil for another 4 minutes.

How to properly salad?

To preserve the vegetable salad for the winter, we recommend using a capacity of 1 liter. They are washed and sterilized. Also, tin caps are prepared separately.

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

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

How correctly to use?

To ensure that the vegetable snack is saturated with the aromas of spices and seasonings, it must be kept in closed form for about one and a half months. After this time, the workpiece is cooled and spread into a crockery. To the table such a salad is presented with a slice of bread and hot dishes.