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Crispy Cucumbers in Tomato for Winter
Instructions
I wash the tomatoes (they must be ripe), then grind them into a tomato purée with a meat grinder or blender. I pour the resulting tomato into a pot (preferably with a thick bottom, so the snack doesn't burn while it cooks), set it over medium heat and boil it for 30 minutes (from the moment it comes to the boil).
I wash the cucumbers too, then trim the ends and cut them into rounds (if the cucumbers are large – into halves or quarter rounds).
I add the sliced cucumbers to the tomato and stir gently. As soon as the cucumbers come to the boil, I cover the pot with a lid and cook the future snack for 15 minutes from the moment it boils.
Next I add the salt and sugar to the cucumbers in tomato and pour in the vegetable oil. I stir.
Then I add the chopped parsley and the squeezed garlic, and if I like – finely chopped hot pepper (if I want the snack to come out spicy).
I stir the cucumbers in tomato once more and cook them for about 5 minutes (from the moment they boil). Then I pour in the 9% vinegar, stir the snack and spoon it into sterile jars.
I seal/screw the jars with lids that have been boiled beforehand, turn them upside down and wrap them up well in something warm.
The crispy cucumbers in tomato for winter are ready. As soon as the preserve has cooled, I take it down to the cellar for storage. You can try the tasty crispy cucumbers in tomato just a few weeks after canning.Happy canning!
Tips
- 1
A THICK-BOTTOMED POT is the "secret" against burning. With a thin bottom the tomato sticks and a burnt taste develops.
- 2
VINEGAR AT THE VERY END keeps the cucumbers crisp. Added at the start, the cucumbers "fall apart" and turn limp.
- 3
WRAPPING IN A BLANKET is "self-sterilization". Without sterilizing, this step is essential, otherwise the jars "swell up".
- 4
4 JARS OF 0.5 L is a convenient size. You open one and finish it in a single go. Litre jars shouldn't sit in the fridge for long once opened. The same principle works for other kinds of vegetable preserves for winter.
FAQ
Which cucumbers should I choose? +
Ideal are pickling varieties (Nezhinsky, Parisian cornichon, Rodnichok, Konkurent). Alternatives: greenhouse cucumbers with bumps (but less crisp) and long-fruited "Chinese" ones (for large slicing). A size of 8-12 cm is optimal. Don't use limp, yellow ones, ones with a white bloom, or overgrown cucumbers. Fresh ones are firm, dark green and have spines. The seed brands "Gavrish", "Poisk" and "Semko" are reliable. Salad varieties aren't suitable (they are bitter). Soak the cucumbers in cold water for 1-2 hours before slicing – they will be crisp. Don't peel them – the skin gives crispness. For a "premium" snack, use farm barrel cucumbers.
Which tomatoes should I choose? +
Ideal are meaty varieties (Bull's Heart, Slivka, Lady's Finger, Bizon). Alternatives: cherry tomatoes for a "premium" batch and paste tomatoes. The seed brands "Poisk", "Gavrish" and "Aelita" are reliable. Fresh ones have no green patches, are bright red and evenly coloured. Don't use white, under-ripe ones – the snack will turn out "sour". Split or slightly damaged fruit will do (cut off the bad parts). For a "spicy" version, add tomato paste (1-2 tbsp) for thickness. Rotten tomatoes aren't suitable – they will "kill" the flavour. For a "rustic" version, use farm tomatoes straight from the garden.
How long do cucumbers in tomato keep? +
In sealed jars in a cool place (cellar, pantry) – up to 1 year. Longer than that and the flavour "fades" and the vinegar "evaporates". Once opened, 5-7 days in the fridge. Don't leave them in the sun – the jars will "explode" from the pressure. If a lid swells, don't open it, throw it out (bacteria). The usual storage temperature is +2…+15 °C. Freezing is not recommended (the jars will burst). Write the date on the jars – it's handy for keeping track of freshness. It's ideal to use them in the first 3-6 months after canning – the flavour is brighter. Can them in small 0.5-1 l jars – they are easier to open and finish.
What do you serve cucumbers in tomato with? +
The classics: with fried or boiled potatoes, or mashed potatoes. With macaroni or pasta – an Italian option. With meat dishes (steak, cutlets, rissoles). With pelmeni and vareniki – a "winter" serving. On sandwiches with salo or sausage. With a shot of cold vodka – the "Russian" way. With boiled rice or buckwheat. With black bread and salo – a "rustic" lunch. For an "office snack" it's handy in a small jar. For a "banquet", in glass bowls. With borscht or shchi – for extra heat. A universal snack for winter meals.
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