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 delicious 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-grated or finely chopped. The preparation method directly depends on the chosen recipe. Then the processed product is left for several hours to release more juice, which is then completely drained. The skins are first removed from the tomatoes. In this case, the pickle will turn out to be 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 taste better 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 for a longer time. Spices are used as specified in the recipe, but they can be replaced with others if desired.

Harvesting pickle from green tomatoes for the winter

In the summer, you only need to spend two hours to enjoy a quick-cooked soup all winter. It is enough to open the coveted jar, mix the contents with boiling water, and a fragrant first dish for the whole family is ready.

You will need:

• tomato sauce - 500 ml;
• green tomatoes - 3 kg;
• salt - 80 g;
• onions - 1 kg;
• sugar - 160 g;
• carrots - 1.5 kg;
• vegetable oil - 500 ml;
• dry pearl barley - 2 cups.

How to prepare:

1. Rinse and grind vegetables. The cubes should be small.
2. Boil barley until tender.
3. Connect all prepared components. Add sugar. Salt. Pour in the oil and tomato sauce. Mix. Add any spices if desired.
4. Put on minimum heat. 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.

Ripe tomatoes can be used instead of tomato paste. In this case, they must first be turned into mashed potatoes 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.

You will need:

• fresh cucumber - 1.3 kg;
• vinegar 9% - 120 ml;
• tomatoes - 1.7 kg;
• salt - 80 g;
• carrots - 500 g;
• pearl barley - 2 cups;
• vegetable oil - 240 ml;
• onions - 1 kg;
• chili pepper - 1 pod;
• bell pepper - 500 g.

How to prepare:

1. Cut the cucumbers into cubes. Chop the onion.
2. Cut off the stem from the peppers. Get the seeds. Cut into cubes or sticks.
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. You can use a coarse grater or a medium grater.
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. Connect all prepared components. Pour in oil. Salt. Stir and bring to a boil.
8. Cook for an hour and a half. The fire should be medium. Stir occasionally.
9. Add pearl barley and vinegar. Stir. Boil. Transfer immediately to prepared jars.
10. Roll up. Place it under the blanket, having previously turned it 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.

You will need:

• pearl barley - 500 g;
• water - 100 ml;
• onions - 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 them in a meat grinder. You can beat with a blender or grate on a regular grater.
3. Peel and cut the rest of the vegetables into cubes.
4. Stir the tomato puree with water and boil. Add sugar. Salt. Pour in oil, then add 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 in the cucumbers with barley, and pour in the vinegar. Mix. Close the lid. Cook for half an hour.
7. The pickle is ready when the vegetables have sunk to the bottom and the sauce has risen to the top.
8. Transfer to prepared jars. Roll up.

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

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

You will need:

• 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 onions into half rings. Grate carrots.
2. Pour boiling water over the tomatoes and remove the peel. Chop the pulp smaller or mince.
3. Rinse the cereal several times. The water should remain clean as a result. Boil until half cooked.
4. Combine vegetables. Pour in oil. Sweeten and sprinkle with salt. Add cereal. Cook over low heat for half an hour.
5. Pour in acetic acid. Sprinkle chopped greens. Cook for seven minutes. Transfer to prepared containers and roll up.

Pickle recipe for the winter with cucumbers, tomatoes and garlic

A properly prepared workpiece will help significantly save time in the winter. Rice is used in the recipe, but it can be replaced with the usual barley if desired.

You will need:

• rice - 170 g;
• vinegar essence - 3 ml;
• cucumber - 2 kg;
• black pepper;
• onions - 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 the remaining liquid.
2. Grate the cucumber. You should make a long straw. Leave for a quarter of an hour.
3. Dice the onion. Grate the carrots. Fry vegetables in oil.
4. Scald the tomatoes and remove the skin. Send to the meat grinder. Grind.
5. Stir the 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 vinegar essence. Stir.
8. Transfer the pickle into prepared jars. Roll up.

Storage rules

It is best to store the pickle in the basement, where the temperature is kept at + 2 ° ... + 8 ° C. 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 such 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 lasting flavor, and the herbs will make it rich and nutritious. You can also add boiled wild mushrooms or champignons to any recipe during cooking.

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