Kitchen appliances and utensils
- kitchen knife,
- cutting board,
- bowl, measured capacity,
- tablespoon,
- two liter (or 4 0.5 l) cans with lids,
- can opener
- garlic press
- meat grinder / blender,
- spatula,
- capacious pan,
- hob.
Ingredients
- Fresh cucumbers - 1.5 kg
- Tomatoes (any grade) - 1 kg
- Bulgarian colored pepper - 2 amount
- Hot pepper (or sweet hot) - 1 pc.
- Garlic - 3-4 cloves
- Vegetable oil (sunflower, refined) - 50 ml
- Table vinegar, 9% - 4 tbsp. l
- Sugar - 2 tbsp. l
- Coarse salt - 1.5 tbsp. l
Step cooking
- Wash and peel all vegetables from the tails: two kilograms of cucumbers, 1.5 kg of ripe tomatoes, and remove seeds from a couple of large bell peppers and hot pepper. Put the kettle on the burner and wait for the water to boil. On each tomato, make a cross-shaped incision in the lower part and put the vegetables in a deep bowl. Pour boiling water over the bowl of tomatoes so that the boiling water covers the tomatoes completely and leave for 1-2 minutes.
- After a couple of minutes, drain the water from the bowl and peel the tomatoes from the skin.
- Skip peeled and randomly chopped tomatoes in a meat grinder with a fine wire rack or chop with a blender.
- Pour crushed tomatoes into a spacious pan, put on a stove with a large burner flame, wait for boiling, reduce the burner flame to an average level and cook for 20 minutes, stirring occasionally.
- While the tomato sauce is cooked, grind sweet and bitter peppers with a blender (or in a meat grinder).
- After twenty minutes cooking, add chopped pepper to the tomatoes.
- Pour 2 tbsp there. l granulated sugar and 1.5 tbsp. l coarse salt. Following sugar and salt, pour 50 ml of odorless sunflower oil into the contents of the pan, mix thoroughly and simmer for another 10 minutes, stirring the vegetable sauce periodically.
- While chopped vegetables are boiled, cut the cucumbers into circles with a thickness of 5-6 mm.
- Put the sliced cucumbers in a saucepan with tomato-vegetable sauce slightly simmering over low heat. Add the burner flame until the contents of the pan boil again, remove the heat to medium level and cook for about 10 minutes. Seven minutes after boiling in boiling vegetables, squeeze out a press of 2-3 cloves of garlic and pour 4 tbsp into a saucepan. l 9% vinegar.
- Stir the vegetables thoroughly and cook for another one or two minutes. Taste the cucumber salad and add some salt if necessary. Remove the finished dish from the heat and, spreading in sterile jars, immediately roll a salad.
- Turn the canned cans upside down, insulate and keep in this position until completely cooled. Store as normal.
Did you know? Seaming cans are pre-sterilized by any convenient method, and the lids are boiled immediately before preservation.
Video recipe
We offer you a very detailed master class on preserving cucumber salad in tomato sauce for the winter. In the video, in addition to a step-by-step demonstration of the execution of the recipe, the secret of obtaining crispy cucumbers that can stand all winter is revealed, despite the fact that canning of vegetables occurs without sterilization.
Thank you for your interest in the recipe for making canned cucumbers in tomato and vegetable sauce without sterilization.Have you tried to make cucumber salad for the winter in this way? If not, be sure to try and unsubscribe how much you liked the proposed recipe. Also, be sure to note how easy it is for you to cook, guided by step-by-step instructions and the video attached to the text. Tasty and unusual finds for you on our culinary portal.
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