The most popular harvesting in winter is pickled cucumbers and tomatoes. Everyone wants to enjoy a crunchy cucumber or a juicy tomato, especially a bite with mashed potatoes and a meat cutlet!
Cooking description:
The calculation of ingredients is indicated for two cans of 1 liter each. Pickled vegetables are very tasty, cucumbers can be easily used to prepare various salads, azu and other dishes, and tomatoes can be served with fish, meat or side dishes.
Main ingredient: Vegetables / Cucumber / Tomato
Dish: Blanks / Marinating
Ingredients:
- Cucumber - 600-650 Grams
- Tomato - 350 Grams (small)
- Garlic - 8-10 Cloves
- Black peppercorns - 20 Pieces
- Water - 1 Liter
- Salt - 1 tbsp. the spoon
- Vinegar 9% - 3 Tbsp. spoons (1.5 tablespoons in each jar)
Servings: 3-4
How to cook "Pickled Cucumbers with Tomatoes"
Prepare the required ingredients. It is best to marinate vegetables in containers of at least 1 liter so that they do not have to be chopped. Rinse the cucumbers and tomatoes. If desired, you can cut off the ends from both sides of the cucumbers. First place the cucumbers in a washed jar, in a semicircle, then lay out the tomatoes, trying not to crush them too much. Boil water and pour boiling water into a container to the top. Cover with tin lids and simmer for 10 minutes. The larger the vegetables, the longer they need to cook. After the specified time, add salt and black peppercorns to a saucepan, ladle. On cans, change the lid to a drain and drain the liquid from the container into the pan. Peel and rinse the cloves, cut each in half and add equal amounts to both jars.
