Cucumbers in Tomato Brine
Preserves • Russian
Description
Cucumbers in Tomato Brine
Ingredients
- Salt 1 tablespoon
- Sugar 2 tablespoons
- Garlic 5 cloves
- 9% Vinegar 2½ tablespoons
- Dill to taste
- Cherry to taste
- Black Currant Leaves to taste
- Horseradish Leaves to taste
- Green peppercorns to taste
- Cucumbers to taste
- Tomatoes to taste
Step-by-Step Guide
Step 1
Sterilize the jars and lids.
Step 2
Place dill umbrellas, cherry leaves, currant leaves, horseradish leaves, black peppercorns, and 2 cloves of garlic at the bottom of the jars.
Step 3
Arrange the cucumbers in the jars. Larger cucumbers can be sliced into rings or sticks, while smaller ones can be placed whole.
Step 4
Pour boiling water over them twice for 5 minutes, then pour the water into a separate container; it will not be needed for the cucumbers anymore.
Step 5
Note how much water was used, then add 200–300 ml to that amount. This is the quantity of tomato brine you will need to prepare.
Step 6
For the tomato brine, grind the tomatoes through a meat grinder or blend them with a blender.
Step 7
Measure the volume. If there is excess, it can be frozen, for example, in muffin trays, and added to sauces or stews in winter.
Step 8
Put the ground tomatoes on the stove, bring to a boil, and skim off the foam.
Step 9
Add salt and sugar (1 tablespoon of salt and 2 tablespoons of sugar per 1 liter of brine) and squeeze in some garlic (2–3 cloves). Taste and add more salt or sugar if desired.
Step 10
Cook for another 10 minutes. Add 9% vinegar at a rate of 2.5 tablespoons per 1 liter of brine.
Step 11
Then pour the brine over the cucumbers and seal the jars. There is no need to wrap them, so the cucumbers do not cook and remain firm.
Step 12
Before consumption, the jars should sit for a month or two to allow the vinegar to mellow. Before serving, place the jar in the refrigerator for crunchier cucumbers.
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