Assorted tomatoes and cucumbers

What preparation do you have the most running? I have - assorted cucumbers and tomatoes for the winter - the most delicious and simple recipe. Cooking such a platter is a pleasure. No extra actions are needed, and it is stored wonderfully in the winter. The procurement algorithm has long been worked out for me to automatism. I hope you quickly master the simple process, which I filmed in detail, with step-by-step photos. In winter, you will appreciate how convenient it is when cucumbers and tomatoes are in one jar. There will be no need to keep two cans in the refrigerator. Opened one - and everything is there.

Ingredients for 2 cans of 1.5 liters (or one three-liter):

• Tomatoes - 1 kg,
• Cucumbers - 1 kg,
• Garlic - 10 cloves (5 per jar)
• Horseradish leaves - 2 large leaves (1 per jar)
• Dill umbrellas - 2 pcs. (1 per jar)
• Currant leaves - 8 pcs. (4 per can)
• Tarragon - 1 long sprig (½ per jar) - if not found, do not add
• Allspice peas - 10 pcs. (5 per can)

For marinade:

• 3 tbsp with a pile of sugar
• 3 tbsp with a hill of salt
• 100 ml. vinegar 9%
• Water - as much as will enter a jar filled with vegetables (~ 1.5 liters for 2 jars)

How to prepare assorted cucumbers and tomatoes for the winter:

I made assorted in 1.5-liter jars, so I took small cucumbers and tomatoes. If you have large vegetables, then it is better to take 3-liter jars so that everything fits well. Tomatoes and cucumbers should be firm, without damage.

I wash jars and lids thoroughly in advance with the addition of baking soda. Cover the lids with boiling water. Banks do not need to be sterilized.

I wash all the greens well in running water, peel the garlic.

At the bottom of the jars I put horseradish leaves, currant leaves, tarragon sprigs.

I'm preparing cucumbers. I wash them well. I cut off the edges.

Then I prepare the tomatoes. I also wash them thoroughly. I prick each tomato with a thin knife (or skewer) in the place of the stalk. Just not deep, so that the juice does not go.

Then I start filling the jars. Assorted can be made in two ways: first lay the cucumbers, then the tomatoes, or lay the vegetables in layers. For clarity, I did this and that.

In the process of laying cucumbers and tomatoes, I put garlic cloves in a jar.

From above I stuff dill umbrellas into a jar and throw allspice peas.

I fill the jars with boiling water, cover with lids (I don’t roll it up, but just cover it!). I leave the banks to stand for 15 minutes.

After 15 minutes, I pour the water into the pan. To do this, you will need a lid with holes.

Bring the water back to a boil in a saucepan. I advise you to add a little water, because in the process of draining, some may splash, and the jars need to be filled to the end.

I fill the jars with boiling water a second time and again leave them to stand for 15 minutes.

At this time, add salt and sugar to the pan.

And after 15 set minutes, I drain the water from the cans there. Stir, put on fire and bring the marinade to a boil.

I turn off the heat and pour vinegar into the marinade. Then I fill jars with assorted hot marinade. I roll quickly. Banks are turned upside down and wrapped. I leave it like this until it cools down completely. This is necessary for greater sterilization. At the lids of an inverted jar, an elastic band swells under hot pressure. This will further improve the storage process.

Cooled jars should be stored in a dark, cool place.

Our assortment of cucumbers and tomatoes is ready, bon appetit!