Many families already can notwinter diet without pickled cucumbers and tomatoes. They are perfectly combined with potato dishes, are essential ingredients in some salads, they can be used in a snack and just like that. Despite the damage to the stomach from the use of directly marinade, cucumbers and tomatoes still have their useful properties. Thus, pickled cucumbers improve digestion, excite appetite, but at the same time contain a small amount of calories, and in pickled tomatoes still contains lycopene, which helps the body to fight cancer.

Marinating cucumbers: a "crispy" recipe

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

• Cucumbers - how much 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 the hosts getpickle cucumber correctly, so that they crunched nicely when biting off, but it's worth it to 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.

Cucumbers should be very delicious: crispy and slightly sour, sweet, but not earlier than 3-5 weeks. Before eating, 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. Each bank will need:

• Tomatoes - how much 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 marinade (per 1 liter of water):

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

Tomatoes marinate a variety of varieties andsizes, some housewives prefer the variety "cherry" for marinating in small cans. Fruits must be selected strong and fresh. In different recipes, the number of table spoons of sugar and salt varies from 1 to 3, depending on how you want to get tomatoes: more salty or sweet. For marinovki the tomato is more often used a way of the double pouring, allowing to receive as a result the fruits which have kept the size and the form and not creeping on a 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

Composed of cucumber and tomato platter isthe best way to marinate and store. The special acid, which is released by tomatoes, allows cucumbers to be stored best, also it makes them more tasty and crispy. For pickling tomatoes and cucumbers together it is desirable to take firm cucumbers of medium size and small, slightly undersized tomatoes. Specific taste can be obtained by adding to the recipe of Bulgarian pepper or bitter. In the first case, each cucumber and tomato will have its unique piquant, slightly tart flavor, and the addition of bitter pepper will add spicy vegetables. So, for each bank, we need:

• Tomatoes and cucumbers - how much 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 this assortment is similar to marinating cucumbers and tomato separately, but small changes can be made.

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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