Cucumbers and tomatoes simply salted. How to salt cucumbers and tomatoes

Tomatoes and cucumbers in one jar for the winter are a common theme during the harvesting season. In winter, you open the jar and eat the cucumber and enjoy it. Affordable and tasty in one container.

In the summer, vegetables are much cheaper in the retail chain, and in our garden plots we carry them to our kitchen in buckets and bags. Therefore, preserving fruits for the winter as a source of biologically active substances is our task.

Today we’ll look at several recipes that will help get our juicy and meaty vegetables into jars. There are many cooking methods and the simplest of them are in this article.

A unique simple recipe - tomatoes with cucumbers in a sweet marinade

See how you can prepare our vegetables for the winter simply and without sterilizing the jars. This recipe involves filling the jar 3 times.

Required:

• Salt - 3 tbsp. spoons without a slide
• Sugar - 6 tbsp. spoons without a slide
• Apple cider vinegar - 6 tbsp. spoons
• Mixture of 5 peppers - 0.5 teaspoon
• Spices: onions, celery, dill umbrellas, garlic, horseradish root, capsicum - all to taste

Cooking method:

1. Vegetables need to be washed, and you can cut off the ends of cucumbers on both sides.

2. At the bottom of the jar we put: onions cut into thick rings, celery sprigs, dill umbrellas, chopped pieces of horseradish root, garlic cloves, half a pod of hot red pepper.

3. Place the prepared cucumbers in the jar. Place more celery sprigs in the center.

4. For tomatoes, use a toothpick to make a puncture in the place of the stalk.

5. Place the tomatoes tightly in the remaining space of the jar. Add more celery sprigs and add half a pod of hot green pepper. That's all, tomatoes, cucumbers and herbs are already in the jar.

6. Pour boiling water into the jar and cover with a sterile lid.

7. Let it stand for 30 minutes.

8. Now we make the brine: pour water (1.5-2.0 liters) into a saucepan, add sugar, salt and bring it all to a boil.

9. Pour the water from the jar into the sink and fill it with boiling brine. Cover with a sterile lid and leave for 15 minutes.

10. Then pour the brine from the jar into the pan. Add a glass of water and peppercorns to the brine and put the pan on the fire.

11. Just before boiling, pour apple cider vinegar into the brine.

12. Using a ladle, fill the jar with vegetables to the top with boiling marinade.

13. Close the jar with an iron lid and roll it up. Turn the jar upside down until it cools completely; you don’t need to wrap it up.

Happy preparations!

“Assorted” tomatoes and cucumbers for the winter in 1 liter jars

The marinating method occurs by filling the jars 2 times.

Preparation:

1. Place the following spices on the bottom of a sterilized jar: black peppercorns, bay leaves, horseradish leaves, tarragon sprigs, dill umbrellas, cherry or currant leaves, garlic cloves.

2. Place the cucumbers tightly in the jar.

3. We make several punctures on the tomatoes near the stalk and put them in a jar with the cucumbers. It is enough to make 4-5 punctures so that the skin does not crack.

4. Place more dill umbrellas and a horseradish leaf on top of the jar. This way you need to fill all 1 liter jars.

5. Now fill all the prepared jars with vegetables and spices with boiling water to the very brim. Cover the jars with sterilized lids for 30 minutes.

6. We put a special device on the jar to drain water into the pan.

7. In this way, drain the water from all the jars into the pan.

8. Place in a saucepan with water, based on 1 liter jar: 1 tbsp. a level spoon of salt and 2 tbsp. spoons of sand. Place the pan with the marinade over medium heat and let it simmer for 2 minutes.

9. Pour the boiling marinade into jars. Add 2 tbsp to each jar. spoons of vinegar 9%. Immediately screw the lids on.

10. Turn all the jars upside down and leave them like that until they cool completely.

This recipe has been proven over the years with very aromatic vegetables.

Video on how to prepare cucumbers and tomatoes for the winter with other vegetables in a 3 liter jar

Check out another way to pickle vegetables for the winter. It differs from others in the sequence of syrup preparation.

It is clear that summer does not last forever, so we need to take care now of how to decorate the dining table with all the vegetables in winter.

Delicious tomatoes with cucumbers and bell peppers in jars for the winter

Required:

• Tomatoes
• cucumbers
• Sweet pepper - 3 pcs.
• Garlic - 1 head
• Spices: parsley, dill, horseradish leaf, 10 black peppercorns, 1 teaspoon grain mustard, 6 currant leaves
• For marinade per 3 liter jar: 1.5 liters of water, 3 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 1 teaspoon of vinegar essence

Preparation:

1. Jars and lids must be sterilized.
2. The greens need to be washed, dried and cut.
3. Wash the tomatoes and cucumbers thoroughly and prick with a fork. Peel the sweet pepper and cut into slices.
4. First put greens on the bottom of the jar, then sweet peppers, cucumbers, tomatoes.
5. Pour boiling water over jars of vegetables for 15 minutes.
6. Make the marinade: bring water to a boil, add sugar and salt. Fill jars with vegetables with hot marinade.
7. Add 1 teaspoon of vinegar essence and grain mustard to each 3 liter jar.
8. We roll up the jars, turn them over, and wrap them warmly until they cool completely.

Pleasant to eat at any time of the year.

Video on how to prepare a delicious “Assortment” for the winter from vegetables without sterilization

Watch the video on how to prepare a preparation for the winter from various chopped vegetables: cucumbers, tomatoes, zucchini, sweet peppers, onions.

Preparations for the winter have been made and stored for long-term storage.

Author Olga Smirnova
The time has come to prepare for the winter. I want to offer you my recipes for pickling cucumbers and tomatoes.

Good afternoon

You will laugh, but when I got married, I didn’t know how to pickle tomatoes and cucumbers at all! My husband’s family had a dacha and these vegetables were grown in very large quantities. My mother-in-law, having worked as a cook all her life, knew many recipes for pickling cucumbers and tomatoes. She said that during her life she had tried a wide variety of methods - salted, pickled, with sugar, without sugar, in its own juice, and others. But in the end I settled on one recipe that I liked the taste the most. It was with this recipe that I began my knowledge and experiments with pickling.

And now, having also tried different options, I salt cucumbers like this:
Pickling cucumber recipe

We will need small cucumbers, preferably the same size, but I also use different ones: I just cut large cucumbers into pieces.

Wash the cucumbers and soak them in cold water for several hours.

In the meantime, I wash the jars with baking soda, sterilize the jars, and boil the lids.

I prepare the greens: horseradish, cherry, currant leaves, dill umbrellas, washed under running water and chopped with a knife. But, depending on my mood and desire, I also use whole leaves.

Then I cut off the top and bottom of the cucumbers: this way they are better saturated with brine.

In jars I put some chopped herbs, garlic cloves, a few black peppercorns, cucumbers on the bottom, and more greens on top. (If I use uncut leaves, I place them at the bottom of the jar).

I also definitely add a couple of tomatoes. I don’t know what the reason is, but I once read that pickled cucumbers with tomatoes will never become cloudy or explode. Now I always do this.

I pour boiling water over the cucumbers and let them sit for a while (about 30 minutes).

I drain the water from the jars, boil it, and pour the cucumbers in again.

The second time I drain the water and make a brine: for 3 liters of water - 6 tablespoons of salt and 5 level tablespoons of sugar.

Carefully pour boiling brine over the cucumbers, add 1 teaspoon of vinegar essence to a 3-liter jar.

I close the lids and roll them up using a seaming machine.

I turn the jars upside down and cover them with towels so that the brine cools more slowly.

This is my favorite recipe for pickling cucumbers. I have already shared it with all my friends and now they also pickle cucumbers this way. They turn out crispy and oh-so delicious!
Recipe for pickling tomatoes

I also salt my tomatoes for the winter in brine with added sugar: for 1 liter of water, 1 boatload of salt and 4 tablespoons of sugar. I don’t add any greens, just garlic and sweet black peas. Tomatoes can be filled with brine in one go. Try pickling tomatoes using this recipe, you will really like them!
Assorted recipe

I also really love making assorted vegetables.

Place spices, herbs, tomatoes, cucumbers, bell peppers, cabbage, carrots in jars, pour boiling water over them, let stand for 20 minutes. Then drain the water, add 4 tablespoons of sugar, 4 tablespoons of salt, 1/2 cup of 9% vinegar to 1.5 liters of water, boil and pour the brine over the vegetables, roll up.

Salted vegetables in a jar in winter will remind you of summer!

Try my recipes for pickling cucumbers and tomatoes, and also my favorite zucchini salad and lecho, which I simply adore!
Author Olga Smirnova

Pickling cucumbers together with tomatoes follows the same recipe as regular pickling of cucumbers.

This year we planted red cherry and yellow cherry tomatoes, they are small and tasty. When pickling cucumbers in three-liter jars, about a handful of tomatoes were added. My mother-in-law has already tried salting this way and says that cucumbers turn out much tastier this way.

The marinade is standard - for a three-liter jar, three tablespoons of salt and sugar, vinegar (1 tsp 70%), pepper (peas), black currant leaves, dill.

Pickling cucumbers and tomatoes has been common in Rus' since ancient times. The salting technology used today has remained virtually unchanged. The most important thing that distinguishes pickles from other types of preservation is the presence of a lactic acid fermentation process, which results in a living product - as healthy as, for example, yogurt, kefir or real kvass.



For clarity, we will divide the preparation process into several stages:

1. Wash the cucumbers and tomatoes and sort them. We choose only strong, small-sized cucumbers. Red, brown, milk tomatoes are suitable. But definitely without damage.
2. Seasonings: dill, hot pepper, oak, cherry, black currant leaves, garlic, horseradish, if desired, you can add basil, marjoram, celery, parsley, cook immediately before salting, otherwise they will lose their beneficial properties.
3. Place 13 spices at the bottom of the jar/pan/barrel, then add cucumbers mixed with tomatoes (about a third), shake periodically, spices. Again - a layer of cucumbers with tomatoes plus the remaining spices.
4. Pour cooled brine on top (700-900 grams of salt per 10 liters of water). It is better to prepare the brine the day before.
5. We put it under pressure and leave it for 7-10 days at room temperature. Periodically remove the resulting film. Then we put it in a cool place for long-term storage. The optimal temperature is about 0 degrees.

Tip: mold will not form on the pickles if you sprinkle a thin layer of dry mustard on top.

I offer a recipe called: Spicy assorted tomatoes and cucumbers.

You will need:

tomatoes and cucumbers,

greens, garlic,

currant, cherry and horseradish leaves

For the brine we take:

one tablespoon of salt,

two tablespoons of sugar,

one tablespoon of lemon juice,

one liter of water.

First, wash the vegetables well. It’s better to take a small size. You need to trim the edges of the cucumber, make a cut on the tomatoes. Place finely chopped garlic and herbs inside the tomatoes.

We put cucumbers and tomatoes in jars in rows, between the rows we put leaves, herbs and garlic.

To prepare the brine, you need to pour water, add salt and sugar and bring to a boil. then you need to add lemon juice.

Pour this brine over the vegetables.

We roll up the jars and in a day the assorted vegetables will be ready.



I make it in 3 liter jars. I put cucumbers, tomatoes, herbs, and garlic in the jar. I can also add squash, for example. I pour boiling water, drain, boil and pour a second time. I drain and make a brine. I add 10 teaspoons of sugar (without a slide) and 5 teaspoons of salt (with a slide), as well as 100 grams of vinegar. I pour it, roll it up, wrap it up. The next day I put it in the cellar. Everything is stored and very tasty. Not a single can is left uneaten. In principle, I cook just cucumbers and just tomatoes basically the same way. If the jar is smaller, I calculate how much salt, sugar and vinegar is needed. As for seasonings, I can add bay leaf and dill umbrellas. Mostly I like to add garlic.

To prepare these homemade preserves, I take not very large cucumbers, soak them, and cut them off at both ends. You need to take tomatoes that are not very large with a thick wall, for example the de borao variety, shuttle, lady fingers, garden parsley. Prick the tomatoes with a toothpick. Place garlic, currant leaves, dill umbrellas, horseradish leaves and root at the bottom of the jar. Pour boiling water, which must be drained after a few minutes, and then brine, for one and a half liters of water, two tablespoons of salt and four tablespoons of sugar, black peppercorns and three small teaspoons of 70% acetic acid. In jars with such preparations, I sometimes put several heads of garlic, which have been peeled from the outer scales; the garlic also turns out very tasty.

I always try to pickle cucumbers with the addition of a small amount of tomatoes. The fact is that with tomatoes, cucumbers taste much more tender and better. But tomatoes, from such proximity, don’t taste very good. Therefore, I don’t put a lot, just a couple of pieces for a 3-liter jar of cucumbers will be enough.

I prepare the marinade very simple, for a 3-liter jar of vegetables, I put 3 tbsp. spoons of salt and 3 tbsp. spoons of sugar, 1 level teaspoon, citric acid, boil everything and pour in the vegetables. First, for 10 minutes, I steam everything with boiling water.

Pickling cucumbers together with tomatoes is a classic type of preparation for the winter and is very popular. Because it is convenient, for example, at a feast or dinner, you open the jar, and there are two types of vegetables.

For brine, one three-liter jar needs to be filled with: two tablespoons of salt, six tablespoons of sugar, and one tablespoon of 70% vinegar.

Initially, fresh cucumbers need to be soaked for three hours, and the tomatoes should be washed and chopped.

The following are placed in sterilized jars: dill umbrellas, currant and cherry leaves, bay leaves

and a couple of cloves of garlic, peppercorns and allspice, eight each. And then you need:



When canned, cucumbers sometimes become capricious - they become cloudy, explode, and there are many reasons for this. But I noticed that cucumbers with tomatoes behave perfectly and almost never have problems, all jars look beautiful and are well stored. True, in this combination, cucumbers turn out tastier than tomatoes, but here, as they say, the taste and color... Or maybe these are just my personal conclusions and observations.

Recipe preparation is simple and similar canning tomatoes and cucumbers separately.

The main thing is to maintain the sterility necessary in this matter, take the necessary spices to taste, again, put the vegetables beautifully in a jar, pour brine several times (3 tablespoons of salt, 2 tablespoons of sugar per 1 liter of water), add vinegar and Seam using a seaming machine. Allow to cool at room temperature and then send to a cold place, for example, a cellar.

Here's an example recipe:

My mother also cans cucumbers and tomatoes. I usually eat cucumbers from a jar first (they taste better), and only then tomatoes. She uses the following recipe for pickling without sterilizing jars:



The jars need to be rinsed well, preferably with laundry soap on both sides.

The preparation is simple and does not take much time:

Due to the large amount of sugar in the marinade, the brine becomes very rich. Such seams can be stored in a warm apartment. If you plan to put them in the basement, in a cold place, then you can put less sugar and less than 2 tbsp salt. l. salt and 1.5 tbsp. l. Sahara.

You and your family will really like this colorful vegetable platter.

Salt and ferment cucumbers and tomatoes

A properly pickled cucumber is an extremely tasty and healthy product, since, contrary to popular belief, it contains quite a lot of vitamins. First of all, these are B vitamins and, of course, vitamin C, which is most found in brine (remember the magical properties of morning brine after an evening libation). In addition, 100 g of pickles contains only 6 Kcal, and even less carbohydrates - 3 Kcal. This is why cucumbers are so beneficial for diabetics and overweight people. Salted tomatoes are no less useful than cucumbers. But not all, but only thick-skinned varieties and not for long - 3 months after harvesting, they, unfortunately, very quickly lose vitamins. Therefore, it is advisable to eat all the healthy salted tomatoes before the New Year, otherwise they will eat you. Of course, not in the literal sense, but in the sense that vegetables that are deprived of vitamins and have had time to be fairly salted cannot be harmless food, especially in excessive doses. Therefore, if they don’t eat you alive, they will bite you pretty hard, and they will also add swelling to your limbs. These are the pies, or rather, these are the tomatoes!

How to choose cucumbers and tomatoes for pickling. It is best to pickle cucumbers right on the day of collection, since after 16 hours they will lose their elasticity. If this is not possible, then fresh cucumbers should be soaked in cold water for several hours before salting. The best varieties for pickling are Nizhinsky and Rodnichok. As for the remaining requirements for cucumbers, it is advisable to fulfill them unquestioningly, because this determines how high-quality the pickle will be. First of all, the size of the cucumbers for pickling is important - they should be 9-14 cm long (smaller cucumbers are more suitable for canning or pickling - when pickled, they are not elastic enough). The appearance of cucumbers should also correspond to the norm: they should be green and covered with pimples with black, not white, spines. Unlike cucumbers, any tomatoes can be salted - both fully ripe and green, milky, pink and brown. The main thing is that they are intact and tight. There is only one condition: the same container must contain tomatoes of the same degree of ripeness. Therefore, first sort all the tomatoes by size and degree of ripeness, so that you pickle them not in a mixture, but separately. Cucumbers also need to be sorted, but not by degree of ripeness, but by size - for high-quality salting, it is important that cucumbers of the same size are salted in the same container.

When planning to pickle cucumbers, you can check the lunar calendar. It is believed that the most elastic and crunchy cucumbers are those pickled on the 5-6th lunar day. If you pickle cucumbers before the new moon, they will be empty inside. There is no such information regarding salting tomatoes.

Pay attention! To get 10 kg of pickled cucumbers you will need 10.6 kg of fresh ones, for 10 kg of pickled tomatoes - 11 kg of fresh ones.

How to choose spicy flavor additives for pickling cucumbers and tomatoes. Spicy flavoring additives are spices and herbs. You can’t do without them if you want to get high-quality pickles. But the amount of seasonings should not exceed 5-6% of the weight of the raw materials. Traditionally, bay leaves, allspice, mustard seeds, dill, coriander, caraway and celery, as well as other well-known spices, are added to pickles. In addition, such long-familiar herbs as dill, tarragon (tarragon), basil, savory, celery, both fresh and dried, will serve you well in improving the taste and aroma of your pickles. In addition to herbs, it is customary to add leaves of cherry, black currant, oak, walnut and horseradish to pickles. It is also good to add green grapes or grape leaves - it is believed that they protect the cucumbers from the formation of voids. Other herbs can also be used as additives: marigold, mint, marjoram, thyme, rosemary, lovage. I note that in addition to their main task of flavoring the preparations and giving them a piquant taste, most of these additives act as preservatives and protect pickled fruits from spoilage. The same mission is assigned to garlic and horseradish root.

Pay attention! Don't overdo it with additives! Here is the approximate consumption of spicy additives per 1 kg of cucumbers: 25-30 g of dill, parsley, celery, 12-15 g of horseradish leaves, 3-5 g of mint leaves, 2-3 g of black peppercorns, 10-15 g of garlic, 3-4 cherry leaves, 2-3 grape leaves, 3-4 black currant leaves.

Pay attention! Oak leaves are usually added to cucumbers to give them firmness. But keep in mind that oak leaves make cucumbers darken, and there is even an opinion that they can cause cucumbers to turn sour.

How to pickle cucumbers in a small saucepan or three-liter jar. Considering our ultimate goal is to preserve everything as quickly as possible, I will not teach you how to pickle barrel cucumbers. We will pickle the cucumbers in a saucepan or three-liter jar - it will take much less effort, time and space. Nevertheless, salting cucumbers is no less a ritual action than sauerkraut. Even if you decide to salt cucumbers in a liter jar, you still have to prepare them, arrange them, provide them with spices, fill them with brine, equip them with pressure and send them to ferment under strict supervision until they are ready. And all this will need to be done in exactly the same way as if 100 kg of cucumbers in a barrel were salted.

Pay attention! According to the classic recipe for pickling cucumbers, for a three-liter jar you will need: 1.7 kg of cucumbers, 3-6 cloves of garlic, 2 stalks of dill with umbrellas, 1 sprig of tarragon (tarragon), 1 horseradish leaf, a piece of horseradish root the size of a little finger, 1. 5-2 g of red hot pepper or 10-15 peas of black hot pepper, 2 bay leaves, 2-3 cherry leaves, 2-3 grape leaves, 3-4 black currant leaves, 2-3 oak leaves (you can add leaves and flowers marigolds and a little marjoram). In addition, you will need 1.3 liters of brine, prepared at the rate of 50-60 g of salt (for small cucumbers) and 65-75 g of salt (for medium cucumbers) per 1 liter of water.

So, pour fresh sorted and washed cucumbers with cold clean water and soak, periodically changing the water, for no more than 6-8 hours, and then wash thoroughly with fresh water. While the cucumbers are soaking, you will have time to prepare seasonings (herbs and spices) and dishes for pickling. Start with herbs, roots and leaves - rinse them thoroughly and dry. Meanwhile, cut the dried herbs and horseradish leaves into pieces 15-20 cm long, peel the horseradish roots and cut them lengthwise into several pieces, peel the garlic. After this, sterilize or pour boiling water over the dishes (pots, jars) washed with soda and leave them to cool. Prepare the brine: first dissolve the salt in a small amount of hot water, then add ice water to the required volume, then filter the brine. Now you can fill the dishes with cucumbers.

And my advice to you! To ensure that the cucumbers retain their green color, pour boiling water over them before placing them.

Pay attention! To speed up the fermentation process, you can put several crusts of black bread wrapped in gauze on the bottom of the pickling dish along with spices. And as a bonus, they will give the brine a special taste.

When the cucumbers are ready for salting, divide the prepared seasonings into 2 parts: place the first on the bottom of the pickling dish, and then put the second on top of the cucumbers. Place a row of cucumbers vertically on the condiments as tightly as possible with their “butts” facing up. You can put some seasoning on them. Next, depending on the height of the dishes, install another row of cucumbers or lay them horizontally. When arranging cucumbers, remember: the denser they are, the more lactic acid will form in them and, as a result, they will turn out tastier. Place the remaining seasonings on the cucumbers. Pour the strained brine over the cucumbers until it covers them (fill the jars to the very edges). You can sprinkle the brine on top with a thin layer of mustard powder.

And my advice to you! To make the cucumbers crunchier and last longer, you can add vodka to the brine - up to 30 ml per 1 liter of brine.

If you pickle cucumbers in a saucepan, place a flat plate on top of the seasonings, and place a jar or plastic bag filled with water as pressure. Then cover the pan with a clean napkin and keep it at room temperature for 5-6 days until lactic acid fermentation begins. After this, transfer the pan with cucumbers to a cold room with a temperature of 0-1 ° C (cellar). After 10-15 days, fermentation will end. Now, if you want, put the cucumbers in sterilized jars, fill them with brine to the brim (if necessary, add freshly prepared brine) and close with clean plastic lids.

Pay attention! In the first days after the start of fermentation, a rapid release of gases occurs and the brine level rises and then sharply decreases, so you need to make sure that the cucumbers are covered with brine at all times. If there is not enough brine in the pan, prepare a new one and add it (for 1 liter of water, take 20 g of salt and 9 g of citric acid).

If you pickle cucumbers in a three-liter jar, fill it with cucumbers and brine, cover with gauze, place in a bowl or deep plate and leave to ferment. Or cover the filled jar with a metal lid and keep it at room temperature for 5-6 days. If the temperature is higher (25-30 °C), transfer the cucumbers to a cool place after 2 days. It is not worth keeping them in such heat for any longer, otherwise the rapidly released gases will tear the delicate tissue of the cucumbers and voids will form. In a cold place, lactic acid fermentation will take place at a slower pace and the pickles will turn out tasty and without voids. After the end of vigorous fermentation, fill the jar to the top with fresh brine, cover with a sterilized lid and roll up. Store pickled cucumbers in a jar in the refrigerator at a temperature of 0-3°C. And if you don’t have such an opportunity, preserve cucumbers according to all the rules by sterilization or pasteurization (see below for how to do this).

How to pickle cucumbers in brine made from birch sap or whey. If you want to prepare exclusive salted cucumbers, prepare the brine: dissolve 3 teaspoons of salt in 1.5 liters of fresh (not canned) birch sap or the same amount of fresh whey. No need to heat the brine! Place the prepared cucumbers tightly in a clean three-liter jar along with seasonings (dill umbrellas, pieces of horseradish root and blackcurrant, cherry and oak leaves), and place a horseradish leaf on the very top. After this, fill the cucumbers with birch (whey) brine to the very top and roll up. Store cucumbers in the cellar. Cucumbers pickled in this way are lightly salted and have an unusual taste.

Pay attention! If pickles become moldy when stored in an open container, you can deal with them as follows. First, prepare a new brine according to the same recipe, but with a little more salt and let it cool. In the meantime, drain all the brine from the cucumbers, and place the cucumbers themselves in a saucepan with cold boiled salted water and rinse thoroughly. Wash the cucumber jar, sterilize it and let it cool. Then put the cucumbers back into the prepared jar and fill with fresh, strong brine.

And my advice to you! Sorry, but again I can’t help but intervene. I will not hide that I am categorically against such half-measures with washing moldy pickles: something will still remain and will wait in the wings. If you remember, I am for preventive measures. It is better to put finely chopped horseradish on the cucumbers placed in a jar, and then they will not become moldy and will retain their taste even in an open jar. But on the condition that you take them out from there not with your hand, but with a clean fork.

By the way, cucumber pickle can cure not only hangover syndrome, it also helps with household burns: moisten the burned area with brine until there is no pain. If your finger is burned, dip it in brine or put a pickled cucumber “cap” on it. The exact same cucumber “cap” will get rid of a growth on your big toe nail in just a few nights. And a pickled cucumber will help you bring down a high fever: take 2 pickled cucumbers, cut one lengthwise and bandage it to your feet, and cut the second into slices and apply it to your forehead and temples. In addition, you can prepare a compress from cucumber brine, which helps in the early stages of sinusitis: heat 0.5 liters of cucumber brine to 30-35 "C, soak a cloth folded in several layers in it, then place this compress on the bridge of the nose and above the eyebrows. Cover your eyelids with gauze napkins so that the brine does not get into your eyes. Hold the compress until it cools down. Do several of these procedures. And if you still need to cure a hangover, use a proven old recipe called “Brush.” To do this, in a cucumber brine, add a little grated radish and horseradish and finely chopped onion and garlic. Drink this hellish mixture in one gulp. If you don’t explode, it will cleanse your blood of alcoholic toxins like a brush.

How to preserve pickles by sterilization or pasteurization. If there are no conditions for storing pickles at the optimal temperature, that is, at 8-10 ° C, they are placed in glass jars and sterilized or pasteurized. So, 10-15 days after the end of fermentation, rinse pickles prepared in any way with boiled water and place them in sterilized jars. Strain the brine and pour it over the cucumbers. Cover the jars with sterilized lids and sterilize at 100 °C: 1 liter jars - 5-7.2 liters - 10-12.3 liters - 13-15 minutes and roll up. Or pasteurize at 85 °C: 1 liter jars - 20 minutes, 3 liter jars - 40 minutes.

By the way, you can preserve salted tomatoes in the same way.

How to salt tomatoes in a small saucepan or three-liter jar. Sort the tomatoes prepared for salting by size and degree of ripeness (it can be easily determined by color) so that you pickle them not in a mixture, but separately. Selected green and semi-ripe (milk) dense tomatoes can be pickled in the same way as cucumbers, in the manner described above, but be sure to add savory to the herbs. And red, pink and brown salts are a little different (green and milk tomatoes can be salted according to this recipe).

Pay attention! According to the classic recipe for pickling tomatoes, for a three-liter jar you will need: 2.2 kg of tomatoes; 30-40 g dill (with umbrellas); 10 g parsley and celery; 10 g horseradish root; 3-4 black currant leaves; 10 cherry and oak leaves; 2-3 cloves of garlic; 10-15 g red hot pepper. If you pickle green tomatoes according to this recipe, it is advisable to add tarragon (tarragon) and savory.

Divide the prepared (pre-washed, dried and coarsely chopped) seasonings, as when pickling cucumbers, in half: put half on the bottom of the pickling dish, and then put the other half on the tomatoes. Wash the tomatoes and place them tightly in a pickling container. When laying, shake the jar or pan from time to time to make the tomatoes fit more tightly. Prepare a brine from 1.4 liters of water and 100 g of salt for red and pink tomatoes (for brown ones take 120 g of salt, and for green ones - 140). If the tomatoes are green, fill them with hot brine (75 °C), and for more ripe ones, use cold brine - this way they will remain intact. Place the rest of the seasonings on the tomatoes, place a plate on top and press down. After this, cover the dishes with a clean napkin. Leave the bowl with tomatoes at room temperature for 6-7 days, and then transfer it to a cool place or put it in the refrigerator. Further care for pickled tomatoes is the same as for pickled cucumbers. The tomatoes will be ready no earlier than in a month.

And my advice to you! If you salt tomatoes in three-liter jars, try to experiment with their taste and shades of spicy aroma, just changing the composition of seasonings and spices.

1. To pickle a three-liter jar of spicy tomatoes with cinnamon flavor you will need: 2.2 kg of tomatoes, 2-3 bay leaves, 1 teaspoon of ground cinnamon, 1.5-1.6 liters of water, 100 g of salt.

2. To pickle a three-liter jar of hot garlic tomatoes you will need: 2.2 kg of tomatoes, 15-20 cloves of garlic, 2-3 stalks of dill, a piece of horseradish root, a piece of hot capsicum, 1.5-1.6 liters of water, 110 g salt.

3. To pickle a three-liter jar of mild garlic tomatoes you will need: 2.2 kg of tomatoes, 8-10 cloves of garlic, a piece of horseradish root, 2-3 stalks of tarragon (tarragon), a piece of hot capsicum, 1.5-1.6 l water, 80 g salt. How to preserve salted tomatoes using the hot pour method. Salted tomatoes should be stored at a temperature of 0-1 °C. If such conditions do not exist, they can be preserved. This is how it is done. 3-5 days after the start of fermentation, drain the brine, and rinse the tomatoes and seasonings with hot boiled water and place them in clean jars. Bring the brine to a boil, boil for 1-2 minutes and immediately pour into jars of tomatoes. After this, cover the jars with lids and leave for 5-7 minutes. Then drain the brine again, bring to a boil and pour into jars. After another 5-7 minutes, repeat all these operations a third time, after which immediately roll up the jars.

Pay attention! If during the canning process you see that there is not enough brine to fill the jars to the very top, prepare the missing brine at the rate of 25-30 g of salt per 1 liter of water.