Canned Cucumbers in Tomato Sauce
An unusual recipe for canning cucumbers in a savory tomato sauce.
natalie
Recipe author
Canned Cucumbers in Tomato Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
1 g
Fats 27 %
3 g
Carbohydrates 64 %
7 g
60 kcal
GI:
50
/
0
/
50
- Start with the sauce. First peel the tomatoes — the skins slip off easily if you pour boiling water over the tomatoes first. Blitz the peeled tomatoes into a smooth pulp in a blender or run them through a food grinder. Stir in the salt, sugar and vegetable oil in the amounts given above. Bring the sauce to a boil in a pot over low heat, then let it simmer for 10 minutes. Slice the cucumbers into rounds about 1/2 inch (1 cm) thick. Finely chop the garlic with a knife. Add the cucumbers to the pot of boiling tomato sauce and cook for 20 minutes from the time it returns to a boil. In the final minute, stir in the chopped garlic and the vinegar essence, mixing everything thoroughly. Have your jars sterilized and ready ahead of time. Pack the cucumbers into the jars along with the sauce and seal them tightly. Done!
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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Acetic essence - 11 kcal/100g
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