How to deliciously cook pickled cucumbers for the winter in tomato juice: the best recipes

Tomato juice will add originality and piquant taste to traditional pickled cucumbers. It gently envelops vegetables, giving them a special tenderness and pungency that everyone in the household will appreciate. In the article you will find the best recipes for cucumbers in tomato juice with photos and recommendations for storing preparations.

Recipes for pickled cucumbers in tomato juice

It’s easy to diversify everyday dishes with vegetable preparations: spicy or sweet, with or without sterilization, pieces or whole.

With vinegar and herbs

Ingredients:

• 1 kg of medium cucumbers with thick skin;
• 3.5 tbsp. l. tomato paste;
• 7 cloves of garlic;
• 3 sprigs of dill and parsley;
• 2 dill umbrellas;
• 3 currant leaves;
• 2 bay leaves;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• black peppercorns to taste;
• 150 ml 9% table vinegar;
• 1 liter of water.

How to marinate:

1. Soak clean cucumbers in cold water for 3–5 hours. Cut off the tails of vegetables, front and back, and rinse thoroughly.
2. Sterilize the jars and boil the lids.
3. Chop the dill and parsley, but not too finely.
4. Place 1 bay leaf, currant leaves, half of the garlic cloves, part of the herbs and peppercorns at the bottom of the container.
5. Fill the jar with cucumbers, placing the remaining garlic cloves between them.
6. Place an umbrella of dill and the remaining greens on top of the cucumbers.
7. Boil water, pour into jars and close them. Leave for 10–15 minutes.
8. Pour the water back into the pan and repeat the procedure.
9. Boil new water, add tomato paste, salt and sugar.Bring to a boil, stirring continuously. Cook for 5 minutes.
10. Drain the water from the jars. Add vinegar to the containers and pour the resulting marinade over the vegetables.
11. Seal the jars tightly and turn them over. It is advisable to wrap it up for 2 days.

If you want crispy cucumbers, add a couple of horseradish leaves to the currant leaves.

Take note of other recipes:

How to cook pickled eggplants for the winter

How to prepare pickled beets for the winter without sterilization

The best pickled radish recipes for the winter

Recipe with tomato paste

Ingredients:

• 2–2.5 kg of cucumbers;
• 200 g tomato paste (thick);
• 250 g sugar;
• 1.5 tbsp. l. salt;
• dill umbrella;
• 180–200 ml 9% vinegar;
• 2 cloves of garlic;
• 1.5–2 liters of water.

Cooking method:

1. Soak the cucumbers for at least 5 hours. Change the water or add ice cubes periodically.
2. Wash the vegetables thoroughly and cut them as you wish (in circles or large slices).
3. Sterilize jars. Place garlic on the bottom and cucumbers on top.
4. Place an umbrella of dill on the very top. In the classic recipe, an abundance of greens is not welcome.
5. Put water on fire. Once it boils, add tomato paste, sugar and salt. Stir continuously and thoroughly.
6. After 5 minutes, pour in vinegar. Stir quickly and remove from heat.
7. Pour the marinade over the vegetables and close the jars.
8. Sterilize for 15 minutes, roll up the containers with boiled lids.
9. For the first 24 hours, store upside down in a warm place, away from direct sunlight.

Sweet and sour cucumbers in tomato juice

Ingredients:

• 2 kg of cucumbers with a dark green or bright green color (except yellowed ones);
• 800 ml tomato juice;
• 2 medium bell peppers;
• 60 g sugar;
• 30 g salt;
• 1 tbsp. l. 9% vinegar;
• 5 cloves of garlic.

Cooking method:

1. Rinse the cucumbers thoroughly and soak in cold water for 4 hours.
2. Use whole fruits, cut into pieces if they are too large.
3. Grind the bell pepper (you can use a blender or meat grinder).
4. Chop the garlic in the same way and mix it with pepper.
5. Sterilize jars. Fill them with vegetables, alternating cucumbers with a mixture of pepper and garlic.
6. Boil tomato juice, add salt and sugar. To stir thoroughly. Cook for 4-5 minutes. At the very end, add vinegar and mix again.
7. Pour the resulting mixture over the vegetables and close the jars.
8. Sterilize for 15–17 minutes.
9. Seal tightly, turn over and wrap for 40 hours.

Advice! If you cut vegetables, do this for all fruits. You should not pickle some of the fruits whole and some in pieces, otherwise the vegetables will be soaked unevenly in the marinade.

Spicy cucumber slices in tomato sauce

Ingredients:

• 2 kg of cucumbers;
• 2 kg of ripe tomatoes;
• 0.5 kg of bell red pepper;
• 1 hot pepper;
• 0.5 tsp. ground red pepper;
• 120 ml vegetable oil (do not replace olive oil);
• 7 cloves of garlic;
• 250 g sugar;
• 2 tbsp. l. salt;
• 80–90 ml of 9% vinegar.

Cooking method:

1. Wash all vegetables thoroughly, cut off the stems.
2. Soak the cucumbers for 3-4 hours in cold water, cut into large pieces.
3. Pass garlic, hot peppers, bell peppers, and tomatoes through a meat grinder. You should get a homogeneous mass.
4. Sterilize jars.
5. Place the vegetable mixture on the fire and bring to a boil.
6. Add salt, sugar, ground pepper, and oil to the boiling mixture.
7. Cook for 10 minutes, stirring occasionally. Add cucumbers to the resulting mixture.
8. Mix well and make sure all the vegetables are soaked in the vegetable mixture.
9. After 5 minutes, add vinegar and stir.
10. Transfer the hot mixture into sterilized jars and close them.
11. Sterilize for 15 minutes, roll up, turn over and wrap for 48 hours.

You can cut the peel off the cucumbers at your discretion., but take only young fruits for this to avoid a puree state.

Cucumbers marinated in another way:

Recipes for making pickled cucumbers in oil

Delicious pickled cucumbers with grape vinegar

Cucumber salad in tomato sauce without sterilization

Ingredients:

• 4 kg of cucumbers;
• 2 kg of tomatoes;
• 2-3 large bell peppers (preferably red);
• 2 cloves of garlic;
• 170 ml vegetable oil;
• 60 ml 6% vinegar;
• 3 tbsp. l. salt;
• 7 tbsp. l. Sahara.

Cooking method:

1. Wash all vegetables well and dry. Soak the cucumbers for at least 3 hours.
2. Grind the peppers and tomatoes through a meat grinder.
3. Pour vegetable oil into the resulting mixture and put on fire.
4. Cut the cucumbers into small slices. Finely chop the garlic.
5. As soon as the vegetables boil, add salt, sugar, chopped garlic.
6. Bring to a boil again. Add cucumbers.
7. Stir long and slowly.
8. Cook after boiling for 10 minutes.
9. 1 minute before cooking, add vinegar.
10. Stir and remove from heat.
11. Fill clean, dry jars with vegetable salad. Close tightly.
12. Turn the containers upside down, wrap them for 30 hours, and put them away in a place of permanent storage.

Advice! This dish is served with dumplings, shish kebab, potatoes and spaghetti.

Pickled cucumbers in tomato without vinegar with aromatic spices

Ingredients:

• 2 kg of cucumbers;
• 1 liter of tomato juice;
• 8 cloves of garlic;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp. mustard seeds;
• 1 bunch of parsley;
• cumin to taste;
• allspice and peas to taste.

How to marinate:

1. Soak clean cucumbers for 7-8 hours.It's better to leave it overnight.
2. Chop the garlic and sterilize the jars.
3. Put tomato juice on fire. When it boils, add salt, sugar, mustard, allspice and peas, cumin.
4. Cook for 10 minutes.
5. At the same time, put water on the fire.
6. Place the cucumbers in boiling water for 2 minutes, then place in ice water. For convenience, use a colander.
7. Place parsley and garlic on the bottom of sterilized jars, and cucumbers on top.
8. Pour marinade of tomato juice and spices over everything.
9. Close the jars and sterilize for 15 minutes. Roll up, turn over and wrap for 48 hours.

Note! To keep vegetables without vinegar longer, add a crushed aspirin tablet or 1 tsp. citric acid.

Tips and tricks

Here are some Tips for cooking cucumbers in tomato juice:

1. Vegetables are pre-soaked for 3 to 8 hours. The water is changed periodically or ice is added to it.
2. If the cucumbers are different sizes, cut them into equal pieces.
3. Red fruits are used in bell pepper recipes.
4. Do not add oak leaves and celery to one preparation: the products do not combine well with each other.
5. Do not use tomato juice for preparations that was closed more than 2 years ago - there is a risk of spoiling the preparations.
6. Cucumbers with large seeds and dry, sometimes yellowed skin are not suitable for pickling.
7. For the first 30 hours after preparation, the jars are stored upside down and wrapped for a couple of days.
8. Avoid exposure to sunlight at any stage of preparation and storage.

Conclusion

Cucumbers pickled in tomato juice for the winter are an excellent appetizer that will find its place on the everyday and holiday table. During picnics, the dish will go away with meat roasted over a fire in a matter of minutes.

Do not forget about pre-soaking vegetables and thoroughly cleaning them. Even slight contamination can ruin the workpiece. When jars are sterilized, cucumbers will last longer.