Many families can no longer even imagineyour winter diet without pickled cucumbers and tomatoes. They go well with potato dishes, are an integral ingredient in some salads, and can be eaten as a snack or just like that. Despite the harm to the stomach from eating the marinade itself, cucumbers and tomatoes still have their beneficial properties. Thus, pickled cucumbers improve digestion, stimulate the appetite, but at the same time contain a small amount of calories, and pickled tomatoes still contain lycopene, which helps the body fight cancer.

Pickling Cucumbers: "Crispy" Recipe

We will need (based on a three-liter jar):

• Cucumbers - as many as will fit.
• 2 dill umbrellas.
• 1 head of garlic.
• 1 sheet of horse-radish.
• By 3-6 leaves of currant and cherry.
• A few peas of black pepper.
• 6 teaspoons of sugar.
• 3 teaspoons of salt.
• 1/2 cup of acetic acid.

Unfortunately, not all housewives succeedpickle cucumbers correctly so that they crunch pleasantly when bitten, and this is what you should strive for. So let's get acquainted with the correct recipe for their preparation!

Before adding ingredients, be sure to carefully wash and sterilize the jars above the boiling kettle! Lids boil for 5-10 minutes.

When the banks have cooled down, carefully put on their bottom horseradish leaves, currants, cherries, dill greens, garlic cloves (whole or crushed) and peppercorns.

Mine cucumbers and keep them 30-60 minutes in water.

Then we put cucumbers in a jar. During the laying, a part of the greenery together with the garlic can be placed on top of the can, if desired, or in its middle.

Sprinkle on the laid vegetables, salt and sugar, add the vinegar and pour cold water.

We put the jar in a saucepan of cold water and slowly bring it to a boil.

After 5-8 minutes of boiling, roll the jar with a lid.

We turn the jar, wrap it in a towel (or blanket) and leave it for a few days to cool down.

The cucumbers should turn out very tasty:crispy and slightly sour, sweet, but not earlier than 3-5 weeks. Before use, pickled cucumbers should be kept in the refrigerator if they were previously stored in a warm room.

Marinating tomato for the winter

Before you start pickling, prepare sterilized 3-liter jars. For each jar you will need:

• Tomatoes - as many as will fit.
• 5 cloves of garlic.
• 1 sheet of horse-radish.
• 2-3 laurel leaves.
• 5-6 currant leaves.
• 3-4 cherry leaves.
• 2-4 umbrella of dill.
• 10-15 peas of black pepper.

For the marinade (per 1 liter of water):

• 1 tbsp. spoon 9% vinegar.
• 1-3 st. spoon of salt.
• 1-3 st. spoons of sugar.

Tomatoes are pickled in a wide variety of varieties andsizes, some housewives prefer the cherry variety for marinating in small jars. The fruits must be firm and fresh. In different recipes, the number of tablespoons of sugar and salt varies from 1 to 3, depending on how you want the tomatoes to be: saltier or sweeter. For marinating tomatoes, the double pouring method is often used, which allows you to get fruits that retain their size and shape and do not spread across the plate.

On the bottom of the cans, almost all the greens are stacked, except for the first dill umbrella, a couple of laurel leaves and 1-2 sheets of black currant. Garlic cloves should be cut in half.

Mine tomatoes and put them in a jar,pre-piercing through the stalk with a toothpick. This is done to avoid the situation when tomatoes burst from hot water. Together with the tomatoes and put the remaining green.

Pour a small trickle of tomatoes with boiling water and wait for 10-15 minutes.

Then you need to drain this water into a saucepan and boil again. Add the right amount of vinegar, salt and sugar to it.

After bringing the water in a saucepan to a boil, fill it with our tomatoes.

We roll the jar and turn it over.

Cover the banks with a blanket or a towel and leave until it cools down. Then you can put the jars in a cool place to settle.

Assorted tomato and cucumber

The assortment of cucumbers and tomatoes isthe best way to pickle and store. The special acid released by tomatoes allows cucumbers to be stored best of all, and it also makes them more delicious and crispy. For pickling tomatoes and cucumbers together, it is advisable to take firm, medium-sized cucumbers and small, slightly unripe tomatoes. A specific taste can be obtained by adding bell pepper or hot pepper to the recipe. In the first case, each cucumber and tomato will have its own unique piquant, slightly tart flavor, and adding hot pepper will add spiciness to the vegetables. So, for each jar we will need:

• Tomatoes and cucumbers - as many as will fit.
• 2-3 tbsp. tablespoons of salt.
• 3-4 tbsp. spoons of sugar.
• 20 g of 9% vinegar.
• 1-2 umbrellas of dill.
• 10 peas of black pepper.
• 2-3 cloves of garlic.
• 2 bay leaves.
• 1 sheet of horse-radish.

In general, the recipe for preparing such an assortment is similar to marinating cucumbers and tomatoes separately, but you can make some small changes.

Mine and sterilize the banks.

We put the leaves of horseradish, laurel, as well as pepper and umbrellas of dill in the cooled cans.

Cucumbers and tomatoes are mine, and then keep 30-60 minutes in water.

Cut off the tips of cucumbers, and in tomato pierce the peduncle with a toothpick.

We spread the vegetables in jars, add cloves of garlic.

We make brine, boil water for this, add salt and sugar to it, mix thoroughly. After removing the brine from the fire, add vinegar to it.

We pour brine on cans, we twist them with lids, which should also be sterilized beforehand.

We turn the jars, cover with a towel or blanket and let them cool.

We rearrange the banks in a cellar, a closet or any other safe place for storage and a cool place.

Bon appetit!

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