I love pickled assorted vegetables for their versatility - I opened a jar, and there are various spicy pickles on the table. Choose what your soul wants! Today we will prepare cucumbers with tomatoes for the winter. Serve with various side dishes, meat dishes and baked poultry.
Ingredients
- Cucumbers - 1 kg
- Tomatoes - how much will go into the jar
- Carrots - 1 pcs.
- Onion - 1 pcs.
- Bell pepper - 1 pcs.
- Garlic - 5 teeth
- Dill - 4 umbrella
- Horseradish Root - 5 cm
- allspice (polka dots) – 7 pcs.
- Water - 1 l
- Vinegar (9%) – 8 tsp.
- Sugar - 2 art.l.
- Salt - 1,5 tbsp.l.
Step-by-step cooking recipe
Pre-soak cucumbers in cold water for 2 hours.
Wash the tomatoes, remove the stalks. Choose dense, well-ripened tomatoes of small size.
Peel the Bulgarian pepper from the seeds and stalks, cut into strips. Cut carrots into circles, onions into large rings. Peel the horseradish root and cut into strips. Peel the garlic.
At the bottom of a pre-sterilized jar, put half of the umbrellas of dill, garlic, peppers, chopped onions, bell peppers, carrots and horseradish.
Fill the jar with cucumbers and tomatoes, trying to fill the entire space as much as possible. Put the remaining umbrellas of dill, allspice and garlic on top.
Boil water and pour boiling water over the contents of the jar. Cover the jar with a sterile lid and leave to warm up for 15 minutes.
Then drain the liquid from the jar into a saucepan, add salt and sugar (the amount of salt, sugar and vinegar is indicated based on 1 liter of water). Stir, bring to a boil and boil for a few minutes until the salt and sugar are completely dissolved.
Pour boiling brine over the contents of the jar to the top, add vinegar. Roll up the jar immediately, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
