Summer is the time for fresh vegetables, as well as the time for harvesting these vegetables for the winter. Try pickling an assortment of cucumbers and tomatoes for a very simple recipe. Cucumbers are crispy and tomatoes are delicious.
- small cucumbers,
- small tomatoes,
- garlic,
- horseradish leaves,
- dill umbrellas,
- sweet bell pepper,
- salt,
- granulated sugar,
- vinegar 9%.
We take everything based on two three-liter jars. The jars are well washed and be sure to check the integrity of the neck. On the bottom of the jars, put a horseradish leaf, a peeled garlic clove, a couple of dill umbrellas, and half of the washed and peeled sweet bell pepper. We sort out cucumbers and tomatoes and wash them well. Put cucumbers in jars (about half of the jar), and then tomatoes.
Boil water in a saucepan, after boiling, immediately pour water into jars and cover with a lid. We leave for about 20-25 minutes. After 20-25 minutes, pour the water from the jars back into the saucepan, add one glass of granulated sugar and nine teaspoons of table salt, mix well and bring to a boil again. Pour 100 grams of 9% vinegar into each jar, then fill it with boiling brine and immediately roll up the lids.
Turn the jars with the lid down, put them on the floor and cover them with a blanket. So the jars should stand until they cool completely. After cooling down, remove the jars in a cool dark place.
Pickled assorted cucumbers and tomatoes are ready!
