Pickle for the winter with tomatoes

Pickle for the winter with cucumbers and tomatoes is an excellent soup dressing, as well as an appetizer for a fragrant side dish. You don’t have to spend a lot of time on cooking, and the taste and aroma of the finished dish will delight the whole family. And in winter, a semi-finished product will help you quickly make a tasty and healthy soup.

Secrets of cooking pickle with cucumbers and tomatoes for the winter

The basis of winter harvesting is cucumbers, tomatoes and pearl barley. Gherkins are used not only fresh, but also salted. They are pre-rubbed on a grater or finely chopped. The method of preparation directly depends on the chosen recipe. The processed product is then left for several hours to release more juice, which is then completely drained. The skins are removed from the tomatoes. In this case, the pickle will turn out more tender. Tomatoes are most often twisted in a meat grinder or finely chopped.

Carrots and onions can be added fresh, but the preparation will be tastier if they are fried until golden brown in a small amount of oil. Acetic acid must be added to the composition. It serves as a preservative and allows the pickle to retain its taste and useful qualities longer. Spices are used specified in the recipe, but they can be replaced with others if desired.

Harvesting pickle from green tomatoes for the winter

It only takes two hours in the summer to enjoy a quick soup all winter long. It is enough to open the treasured jar, mix the contents with boiling water, and the fragrant first course for the whole family is ready.

Required:

• tomato sauce – 500 ml;
• green tomatoes – 3 kg;
• salt – 80 g;
• onion – 1 kg;
• sugar – 160 g;
• carrots – 1,5 kg;
• vegetable oil – 500 ml;
• dry barley – 2 mugs.

How to prepare:

1. Wash and chop vegetables. Cubes should be small.
2. Boil barley until tender.
3. Combine all prepared ingredients. Pour in sugar. Salt. Pour in the oil and tomato sauce. Mix. If desired, add any spices.
4. Put on minimum fire. Close the lid.
5. Simmer for 40 minutes. At this time, sterilize the jars and boil the lids.
6. Arrange the finished dish in jars. Roll up.

Instead of tomato paste, you can use ripe tomatoes. In this case, they must first be turned into puree in any way.

Delicious pickle for the winter with tomatoes and peppers

Harvesting for the winter turns out to be tasty, moderately spicy with a pleasant sourness.

Required:

• fresh cucumber – 1,3 kg;
• vinegar 9% – 120 ml;
• tomatoes – 1,7 kg;
• salt – 80 g;
• carrots – 500 g;
• pearl barley – 2 mugs;
• vegetable oil – 240 ml;
• onion – 1 kg;
• chili pepper – 1 pod;
• bell pepper – 500 g.

How to prepare:

1. Dice cucumbers. Chop the onion.
2. Cut off the stem from the peppers. Get seeds. Cut into cubes or bars.
3. Grind hot pepper. The seeds can also be added to the dish. In this case, the pickle will turn out to be sharper.
4. Grate carrots. The grater can be used large or medium.
5. Boil the cereal.
6. Place the tomatoes in boiling water. Hold for two minutes. Transfer to cold water. Remove the skin. Cut into large pieces. Twist in a meat grinder.
7. Combine all prepared ingredients. Pour in oil. Salt. Stir and bring to a boil.
8. Boil for an hour and a half. Fire should be medium. Stir occasionally.
9. Add barley and vinegar. Stir. Boil. Transfer immediately to prepared jars.
10. Roll up. Put under the covers, after turning upside down.

Pickle for the winter with tomatoes, cucumbers and carrots

Traditionally, pickle is prepared with the addition of cucumbers. If the fruit has a hard peel, then it is better to cut it off. Thus, the pickle will turn out to be more tasty.

Required:

• pearl barley – 500 g;
• water – 100 ml;
• onion – 1 kg;
• salt – 40 g;
• carrots – 1 kg;
• sunflower oil – 100 ml;
• sugar – 80 g;
• cucumber – 3 kg;
• table vinegar – 100 ml (9%);
• tomatoes – 1,5 kg.

How to cook:

1. Boil the cereal until fully cooked.
2. Chop the tomatoes and twist in a meat grinder. You can beat with a blender or grate on a regular grater.
3. Peel the rest of the vegetables and cut into cubes.
4. Mix tomato puree with water and boil. Pour in sugar. Salt. Pour in the oil, then add the carrots. Mix. After the mixture boils, simmer under a closed lid for 20 minutes.
5. Add onion cubes. Stir. Cook on low heat for a quarter of an hour.
6. Throw cucumbers with pearl barley, and pour in vinegar. Mix. Close the lid. Cook for half an hour.
7. The pickle is ready when the vegetables sink to the bottom and the sauce rises to the top.
8. Transfer to prepared jars. Roll up.

How to roll up a pickle with tomatoes and herbs for the winter

In winter, the preparation will delight you with excellent taste, and crispy cucumbers will remind you of a sunny summer.

Required:

• cucumbers – 3 kg;
• sugar – 80 g;
• parsley – 20 g;
• tomatoes – 1,5 kg;
• salt – 40 g;
• carrots – 1,3 kg;
• dill – 30 g;
• pearl barley – 500 g;
• acetic acid – 120 ml;
• water – 120 ml;
• vegetable oil – 120 ml;
• onions – 1,2 kg.

How to prepare:

1. Cut the washed cucumbers into cubes, and the onion into half rings. Grate carrots.
2. Pour boiling water over the tomatoes, and remove the peel. Cut the pulp into smaller pieces or pass through a meat grinder.
3. Rinse the cereal several times. The water should remain clean as a result. Boil until half cooked.
4. Connect vegetables. Pour in oil. Sweeten and sprinkle with salt. Add grits. Cook on low heat for half an hour.
5. Pour in acetic acid. Sprinkle chopped greens. Boil seven minutes. Transfer to prepared containers and roll up.

Pickle recipe for the winter with cucumbers, tomatoes and garlic

Properly prepared preparation will help to save a lot of time in the winter. Rice is used in the recipe, but it can be replaced with the usual barley if desired.

Required:

• rice – 170 g;
• vinegar essence – 3 ml;
• cucumber – 2 kg;
• black pepper;
• onion – 230 g;
• garlic – 20 g;
• salt;
• carrots – 230 g;
• tomatoes – 1 kg;
• olive oil – 110 ml.

How to prepare:

1. Boil rice until half cooked. Drain off the remaining liquid.
2. Grate cucumber. Should be a long straw. Leave for a quarter of an hour.
3. Dice the onion. Grate carrots. Fry vegetables in oil.
4. Scald the tomatoes and remove the skin. Send to the meat grinder. Grind.
5. Stir fried vegetables with tomato puree. Add cucumbers. The released juice must first be drained, otherwise it will make the pickle too liquid.
6. Simmer for a quarter of an hour. Add grits and chopped garlic cloves. Sprinkle with pepper and salt. Stir and cook for eight minutes.
7. Pour in the vinegar essence. Stir.
8. Transfer pickle to prepared jars. Roll up.

Storage Rules

It is best to store pickle in the basement, where the temperature is kept at + 2 ° … + 8 ° С. The shelf life is one and a half years.

You can also leave the pickle at room temperature. During storage, the jars should not be exposed to sunlight. Keep the product under these conditions for no more than one year.

Conclusion

Pickle for the winter with cucumbers and tomatoes always turns out delicious. Additional spices will help give the workpiece a more persistent flavor, and greens will make it rich and nutritious. Also, boiled forest mushrooms or champignons can be added to any recipe during cooking.