Vegetable spins and pickles are an excellent appetizer, without which not a single feast can do. If many years ago vegetable pickles were prepared in barrels, filling them with brine, then modern lovers of winter preparations prefer glass jars that are closed with tin lids. And the canning recipe was significantly replenished with new methods of procurement for the future.
Cucumbers , a fairly popular vegetable crop, will be no exception . Traditional pickles in oak tubs are increasingly being replaced by canned goods in glass jars. As a fill, not only brine and marinade are used, but also tomato juice.
Cucumbers are cooked in tomato in several ways. Pickling with tomato for quick use is prepared in three-liter jars. For such a volume, one and a half kilograms of cucumbers, one and a half liters of freshly prepared tomato juice, sixty grams of table salt, five garlic cloves, a small bunch of fresh dill and a small twig of tarragon will be required. The cured and washed cucumbers fill a clean steamed jar. The tomato is boiled, adding salt, herbs and garlic to it. With a cooled fill, fill the jar with vegetables and seal with a plastic lid. For five days, cucumbers in tomato juice insist in the refrigerator. Tomato filling and spices give the vegetables a great taste. Cucumbers in tomato juice prepared by this method are unsuitable for long-term storage.
Cucumbers in tomato juice for the winter are prepared by the sterilization method. Vegetables for long-term storage are prepared in three-liter jars. Two kilograms of fresh cucumbers, one or one and a half liters of freshly prepared tomato, salt and sugar, thirty grams each, are taken per container. Out of place in this blank will be greens. It is enough to put three branches of tarragon, dill and celery. In order to spice up, add spices and garlic. It is enough to put six peas of pepper on the jar, as well as several bay leaves.
If you reduce the number of spices, cucumbers in tomato juice will turn out less sharp.
The method of preparing the workpiece is quite simple. The vegetables are washed thoroughly and slightly dried. Before laying on the bottom of the jar, spicy herbs and all garlic are laid, after which the container is filled with cucumbers.
The tomato is brought to a boil. Sugar, salt and spices are added to the boiling fill. Prepared jars of vegetables are poured with boiled juice. Covering the cans with lids, place them in a container for sterilization. Sterilization time for three-liter cans is twenty minutes. Having sterilized, the jars immediately cork, then turn them down with the neck. In the inverted position, they remain until they cool completely.
Cucumbers in tomato juice, unlike traditional pickled or pickled vegetables, have a piquant taste. The advantage of such vegetable preparations is that, in addition to magnificent crunchy cucumbers, a tomato filling is obtained, which can be used to prepare all kinds of sauces.