An alternative to simple salting or pickling cucumbers in a simple brine is their canning in tomato juice. If you decide to diversify the variation of home preservation, then try the below-presented recipes that we prepared specifically for you.
Canned cucumbers in tomato juice
Preserving cucumbers in tomato juice is a rather old procedure, which has lost popularity in our time. Let's revive the classics and prepare conservation according to proven recipes.
Ingredients:
- tomatoes - 1,5 kg;
- cucumber - 75 g;
- garlic - 5-6 denticles;
- vinegar - 1 tbsp. a spoon;
- salt, sugar - to taste.
Preparation
Let's start cooking with tomato juice. Cook the tomatoes for 2-3 minutes, and after we pass through the juicer, or grind it manually through a sieve, the last procedure is repeated several times in order to get rid of the skin and seeds. Cook the juice until it stops foaming. Cucumbers washed with cold water and cut off the tips. We spread the cucumbers over the previously sterilized jars, leaving room for the tomato juice. Fill cucumbers with boiled tomato juice and roll them with sterile caps. Before pouring the juice should be adjusted to taste with salt, sugar and vinegar. Add the garlic.
We turn the cans with preservation lid down and wrap them in a warm blanket.
Recipe for pickled cucumbers in tomato juice
Ingredients:
- cucumbers - 1,5 kg;
- tomatoes - 1 kg;
- salt - 1 tbsp. a spoon;
- garlic - 3-4 heads;
- sweet pepper - 1 piece;
- sweet pepper - 20 pcs .;
- bay leaves - 2 pcs .;
- Grated horseradish - 1 tbsp. a spoon;
- dried fennel - 15 g.
Preparation
From tomatoes we prepare juice and cook it with salt, grated horseradish and garlic, pepper, salt, bay leaf and dried dill. Rinse cucumbers and chopped peppers spread on sterile half-liter jars and pour hot tomato juice. We cover the jars with a lid and put it on a water bath (70-75 degrees). Preservation should be steamed for 15-20 minutes, after which the cans can be rolled.
Pickled cucumbers in tomato juice
Ingredients:
- cucumber - 5 kg;
- fresh dill - 150 g;
- grated horseradish root - 1 teaspoon;
- garlic - 3-4 cloves;
- salt - 75-80 g;
- ready tomato juice - 1.5 l;
- marjoram - 1 teaspoon;
- currant leaves - 100 g;
- parsnip - 1 pc.
Preparation
We distribute all herbs and spices to clean half-liter jars. There we also put the washed cucumbers. Tomato juice is heated to 90 degrees, salt and pour it into jars. We sterilize the preservation at 100 degrees for 15 minutes and roll up the covers. We turn the banks, wrap and cool in this condition.