Cucumbers for winter in tomato paste

Delicious pickled cucumbers in tomato paste! Pickled cucumbers with tomatoes will not surprise anyone anymore and are a familiar preservation. But cucumbers marinated in tomato paste have a different and rather unusual taste and appearance, and will arouse the interest of many who will try such a snack. However, the preparation of such a billet for the winter hides several rules, without observing which you may not get the expected result. The quality of the conservation work performed is of great importance.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Cucumbers

Onion

Garlic

Water

Tomato paste

150

Table vinegar

Vegetable oil

Sugar

1.5

Salt

Bay leaf

Clove pepper (allspice)

Peppercorns

Dill

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 18 % 2 g

Carbohydrates 73 % 8 g

49 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients. For such a preparation, you can use factory-made tomato paste or cooked at home. The second option is better because you can take into account the taste and quantity of ingredients contained in tomato paste, and supplement it with what is missing for pickling cucumbers. Tomato paste can be taken ordinary or sweet and sour tomato sauce.
Step 2:
Cucumbers, of course, play the main role in this preparation. Therefore, they need to be well prepared for pickling. We wash them thoroughly with water, cut them off at both ends and soak them in cold water for three hours. During this time, ideally, change the water several times so that it is always cold. Then the cucumbers will be crispy. It is better to take small fruits, they are more tender and delicious.
Step 3:
Put tomato paste in a saucepan with a thick bottom, add water, vinegar, vegetable oil, add sugar and salt, bay leaf and pepper, mix. Bring the mixture to a boil and boil for about 10 minutes. Meanwhile, thoroughly wash the dill, parsley, and dry them. Onions and garlic are cleaned. Cut the onion into rings, cut the garlic cloves into small plates.
Step 4:
Sterilize the jars of the required volume in a water bath or in an oven. We boil the lids to them and dry them. At the bottom of each jar we put a sprig of dill and parsley. Spread a few pieces of garlic and onion rings on top.
Step 5:
After the expiration of the time allotted for soaking cucumbers, we wash them well again, dry them on a paper towel and put them in jars, tamping them tightly, but without damaging the fruits.
Step 6:
Put the remaining onion rings and garlic pieces, a few sprigs of parsley and dill on top again. Fill cucumbers in jars with hot tomato marinade so that it completely covers cucumbers. We cover the jars with lids and sterilize them. We put a cloth on the bottom of a large saucepan, pour water and put cans. Bring the ode to a boil in a saucepan and sterilize the jars for 15 minutes (if the volume of the jars is 0.5 liters).
Step 7:
We take out the cans, immediately roll them up. Turn upside down, cover with a blanket on top and let cool at room temperature. We store it in a cool place. Bon appetit!