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Sweet Pickled Cucumbers and Tomatoes for Winter

Give this all-purpose home-canning recipe a try! Sweet pickled cucumbers and tomatoes make a wonderfully interesting flavor pairing, set off by an equally tasty vegetable brine. It's a handy recipe for anyone who can't decide which they like better — pickled cucumbers or pickled tomatoes. And you can adjust how much of each you pack in to suit your own taste.

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Recipe author
Cucumbers and tomatoes sweet for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 4 g
15 kcal
GI: 25 / 0 / 75
    1. Wash the tomatoes and cucumbers under running water. Rinse the herbs free of dirt and dust, soak them in water for 20–30 minutes, then drain and dry. Peel the garlic and scrape the skin off the horseradish root, and rinse both. Separate the garlic into cloves and halve them. Wash the hot chili pepper and cut off the stem. 2. Get your jars ready: scrub them well with baking soda and sterilize in the oven or over steam. Boil the lids. 3. Into the bottom of a sterilized jar, put the washed horseradish root and the garlic cloves. Add the herbs. Halve the chili pepper and drop a piece in the bottom of the jar. 4. Trim the ends off the cucumbers and pack them tightly into the jar; you can tuck a few sprigs of celery in between them. Prick the tomatoes near the stem end with a toothpick, going only about halfway in — this helps them take up the brine evenly and keeps them from bursting when you add the boiling water. Pack the tomatoes on top of the cucumbers in the same jar. Add more herbs and the other half of the chili pepper on top. 5. Boil water and pour it into the jars of tomatoes and cucumbers. Cover with sterile lids and let stand about 30 minutes. 6. Now make the brine: pour fresh water into a pot, bring it to a boil, and add the salt and sugar. Stir well until both fully dissolve. 7. Once the cucumbers and tomatoes have sat in the hot water, drain that water out into the sink — you won't need it again. Pour the hot brine over the vegetables, cover with a clean lid, and let stand 15 minutes. 8. Drain the brine back into the pot and top it off with a little more fresh water. Set the pot on the stove to make the marinade, and add the mixed peppercorns. Just before it boils, pour in the apple cider vinegar — the marinade is ready. Pour the boiling marinade over the cucumbers and tomatoes and seal the jars right away. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Water - 0  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Horseradish Root - 59  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Table salt - 0  kcal/100g
  • A mixture of peppers with peas - 231  kcal/100g

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