Assorted cucumbers and tomatoes for the winter

1 hour 0 min.
1 bank 3 l
Assorted cucumbers and tomatoes for the winter

I love pickled vegetable assorted for versatility - I opened a jar, and there are different piquant pickles on the table. Choose what your soul wants! Today we will prepare cucumbers with tomatoes for the winter. Serve to various side dishes, meat dishes and baked bird.

A step -by -step recipe for cooking

1
Pre -soak the cucumbers in cold water for 2 hours.
2
Rinse the tomatoes, remove the stalks. Choose dense, well -ripened tomatoes of small size.
3
Clean the bell pepper from seeds and stalks, cut into strips. Cut the carrots in circles, onions - large rings. Peel the horseradish root, cut into the peel, cut in stripes. Clean the garlic.
4
At the bottom of a pre -sterilized jar, put half the umbrellas of dill, garlic, peppercorns, chopped onions, bell pepper, carrots and horseradish.
5
Fill the jar with cucumbers and tomatoes, trying to fill the entire space as much as possible. Put the remaining umbrella, fragrant pepper and garlic on top.
6
Boil water and pour the contents of the can with boiling water. Cover the jar with a sterile lid and leave for heating for 15 minutes.
7
Then drain the liquid from the can to the stewpan, add salt and sugar (the amount of salt, sugar and vinegar is indicated from 1 liter of water). Mix, bring to a boil and boil for several minutes until salt and sugar are completely dissolved.
8
Boisting the contents of the jar to the top with boiling brine, add vinegar. Roll the jar immediately, turn it upside down and leave it until it cools completely. Store the cooled blank in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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