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Ingredients for preparing a salad of cucumbers and tomatoes for the winter
The main ingredients:
- Tomatoes 1 kilogram 500 grams
- Cucumbers 1 kg
- Onion 500 grams
- Bulgarian sweet pepper (any color) 500 grams
- Laurel leaf 2 pieces per jar or to taste
- 4-6 black peppercorns for each jar or to taste
- 4-6 sweet peas for each jar or to taste
- Dill (dried umbrellas) 1 piece for each jar or to taste
- Refined vegetable oil, 1 tablespoon for each jar
- Purified water 2 liters
- Sugar 1/2 cup
- Salt 3 tablespoons (no slide)
- Table vinegar 6% 150 milliliters
- Main ingredients: Onion, Cucumber, Pepper, Tomato, Sugar
- Serving 6 servings
- World Cuisine
Glass jar (capacity of 700 milliliters) - 6 pieces, a glass (capacity of 250 milliliters, a kitchen scale, a screw cap - 6 pieces, a kitchen waffle towel - 2-3 pieces, a kitchen knife, a cutting board, paper kitchen towels, preservation tongs, a watering can with a wide neck, a ladle, a wooden kitchen spatula, a deep pan with a lid - 3 pieces (capacity 3, 5 and 20 liters), a woolen blanket, tableware for serving.
Cooking a salad of cucumbers and tomatoes for the winter:
Step 1: prepare the inventory.
Of course, to make such a delicious preparation, you need to spend quite a lot of free time, but believe me, it's worth it! First, we prepare the inventory for conservation, that is, we look at the banks so that there are no cracks and nicks in the necks, and screw covers - for rust. After that, we rinse everything under a stream of cold running water using baking soda or any detergents with a minimum content of chemicals. After that, we pour small kitchen appliances with boiling water, and we sterilize the lids and cans in any convenient way, for example, in a microwave oven, oven, on a stove. We put the inventory on a clean countertop and move on.
Step 2: prepare the ingredients.
Then, using a sharp kitchen knife, peel the onions, and cut off the stalks of sweet pepper and gut them from the seeds. We thoroughly rinse these products together with tomatoes and cucumbers from any kind of pollution, dry them with paper kitchen towels to prevent excess moisture, put them on a chopping board and chop them in turn. Onions are cut into rings, half rings or straws with a thickness of 5 to 7 millimeters.
Tomatoes - slices with a width of 1 to 1.5 centimeters.
Sweet salad bell pepper - straws or sticks of arbitrary length with a width of 1 to 2 centimeters.
We remove the tips from the cucumbers on both sides and shred the rings, half rings or quarters with a width of 5 millimeters to 1 centimeter.
We spread all the slices in a deep bowl or basin and gently mix with a wooden spoon until a homogeneous consistency.
Then we send to each jar a little bay leaf, dried dill and two types of pepper peas: black, as well as allspice. We distribute the vegetable mass over them, but slightly tamping, put on the kitchen table the remaining ingredients that will be needed to prepare the workpiece, and proceed to the next step.
Step 3: prepare the brine.
We turn on a couple of burners on medium heat and put on them two deep pots, one five-liter, almost completely filled with ordinary running water, and the second enameled, a little smaller, with two liters of purified water. Gradually bring the liquid to a boil. As soon as the purified water begins to boil, pour sugar and salt into it and boil for a couple of minutes until the grains are completely dissolved. Then we pour in 6-% table vinegar, carefully mix everything with a wooden spatula and cook the brine for a few more minutes.
Step 4: bring the workpiece to full readiness.
Then, with the help of a ladle and a wide-necked watering can, we distribute the hot brine into jars of vegetables, filling them with liquid until the necks begin, but not to the very edge. After that, pour 1 tablespoon of vegetable refined oil into each and cover the workpiece with sterilized lids. Then we cover the bottom of the twenty-liter pan with a waffle towel, using kitchen tongs, move the glass container there with a still raw salad and pour hot water into the same dish, which was previously set to warm up, while it is desirable that it reaches only the shoulders of the cans.
We put the pan with the workpiece on a strong fire and, after boiling again, reduce it to a level between the smallest and medium. We cover this dish with a lid and we sterilize the salad: 10-liter or seven-gram jars 10, liter - 12-15 minutes. After that, using the same tongs, we take turns to move each one onto the countertop and close the blank with a towel if the covers are screwed, or with a special key if they are ordinary with an elastic band.
We turn the blanks upside down, check for air and, if it does not come out, put the lids down on the floor. Then we wrap it in a wool blanket so that there are no gaps, and leave it in this form until it cools completely, that is, approximately 2-3 days. After that, we send the salad to a cooler, well-ventilated place, for example, a pantry, a cellar or a cellar, and in the winter we start tasting!
Step 5: serve a salad of cucumbers and tomatoes for the winter.
Cucumber and tomato salad for the winter is served at room temperature or chilled as an appetizer or side dish for any dishes, for example, cereals from various cereals, legumes, pasta, stewed, baked, boiled vegetables, meat, poultry, fish or game. Serve it in a dish specially designed for this purpose or immediately in portions on plates. If desired, before you put this yummy on the table, the aromatic vegetable mixture can be seasoned with an additional portion of vegetable oil, garlic squeezed through a press, and fresh finely chopped greens of dill, parsley, cilantro, basil or green onions. Cook with love, enjoy homemade food and be healthy!
Enjoy your meal!
- very often, a set of vegetables is supplemented with green green beans, carrots or fresh edible mushrooms of any kind;
- a great alternative to table 6% vinegar - apple or wine, and some housewives use 70% vinegar essence;
- if desired, a little cloves and mustard seeds can be added to the spices indicated in the recipe;
- sometimes for preservation use fresh greens of dill, parsley and cilantro.