Pickles with tomato paste. Canning recipes for the winter: cucumbers in tomato juice

During the period of mass ripening of vegetables and fruits, thrifty housewives begin canning. I also make preparations for the winter. I always want to diversify my family's menu, so I try to make canned food according to different recipes, most without sterilization. Cucumbers and tomatoes usually ripen at the same time, so good recipe cucumbers in tomato sauce for the winter is a godsend for any homely woman. I want to tell you how to cook these popular vegetables together different ways... In this case, by opening the can, you can enjoy both crispy cucumbers and delicious tomato juice at the same time.

The recipe for cucumbers in tomato sauce for the winter without sterilization is my favorite

There are many different herbs in this recipe blank. Dill and horseradish are the most important, it is better to add them. The rest I use at will, they just provide a different aftertaste to the finished dish. For cooking we need:

• 1 kg of small cucumbers;
• 1.2 kg of tomatoes;
• 50 g granulated sugar;
• 50 g salt;
• 5 medium garlic cloves;
• 10 pieces. black peppercorns and 3 pcs. fragrant;
• 1 small bitter red pepper;
• 3 pcs. carnations;
• A quarter teaspoon of vinegar essence;
• Several leaves of horseradish, currants, cherries and dill, 2 branches of tarragon;
• 1 aspirin tablet.

Sequence of work:

1. Preparing seedless tomato juice.
2. I put it on the bottom of the prepared container hot peppers and peeled garlic cloves.
3. In the jars I tightly place the washed whole cucumbers, shifting them with herbs.
4. I boil water and pour vegetables. When it cools down, I drain and cook boiling water a second time. I repeat the fill.
5. At this time, I make a marinade - I throw salt, sugar and peppercorns into boiling tomato juice, let the mixture boil well.
6. I drain the water, add essence, aspirin to the cucumbers and pour in tomato juice. In the process of pouring, I make sure that the juice fills the jar well, and the cucumbers are completely covered with marinade.
7. I roll it up, turn the finished canned food over and wrap it up until it is completely cooled.

Tip: I use freshly picked cucumbers for preservation. But not everyone has such an opportunity. If the freshness of the vegetables is not known, it is best to soak them in cold water. The optimal time is 3-6 hours. Some people leave the cucumbers in the water all night, I sometimes do that too. After water procedures, they will become more elastic and strong, and the quality finished products will be higher. The result is wonderful crispy vegetables.

Sliced ​​Cucumber with Tomato Paste Recipe

I use it when there is little free time or when there are no tomatoes for juicing. We need such products:

• 1 kg of cucumbers;
• 1 medium onion;
• 6 cloves of garlic;
• 50 g granulated sugar;
• 10 g salt;
• 120 g tomato paste;
• 400 ml of water;
• 50 ml of vegetable (olive) oil and 9% vinegar;
• A few peas of black pepper.

Cooking steps:

1. I cut cucumbers into rings.
2. Finely chop the onion and garlic.
3. I combine tomato paste with water, throw in salt, sugar, vegetable oil and peppercorns.
4. I put the marinade on the fire, and when it boils, I add the onions and cucumbers. I boil for about 10 minutes, stirring constantly.
5. Add vinegar and garlic a couple of minutes before cooking.
6. I pour the finished dish into jars and roll it up.

Sliced ​​cucumbers in tomato sauce - a great simple recipe

Tip: The correct canning of cucumbers is a serious task, because it is a delicate product. To keep these vegetables from exploding, I almost never use vinegar-free recipes.

Before starting work, I wash my hands and the necessary equipment. Be sure to sterilize cans for preservation, for this I keep them for about 15 minutes in a hot oven.

I boil the lids for about 5 minutes and dry them. This approach will help to prepare quality products that are well stored.

Salad for the winter "Lick your fingers"

We need such products:

• 2 kg of cucumbers;
• 1 kg of tomatoes;
• 2 hot peppers;
• 30 g salt;
• Half a glass of granulated sugar;
• 120 ml olive or vegetable oil;
• 50 ml of 9% vinegar;
• 5-6 cloves of garlic.

Cooking instructions:

1. I roll the tomatoes and hot peppers through a meat grinder.
2. I add salt, sugar and oil to the resulting mixture. I boil for about 15 minutes.
3. I cut the washed cucumbers into circles of medium width. I add them to the boiling sauce and cook the mass for another 10 minutes.
4. Throw chopped garlic and vinegar into the mixture, let it boil for another 5 minutes.
5. I pour the finished salad into half liter jars, seal and remove them to cool.

I often use the resulting recipe in tomato-pepper sauce. I make it with different amounts of pepper. I can throw not 2, but 4 pieces, so every year I get a ready-made dish of different spiciness.

Spicy cucumbers in tomato

This recipe for cucumbers in tomato sauce for the winter has a spicy pungent taste, and tomato paste sauce is made easily and quickly. Required products:

• 2.5 kg of cucumbers;
• 1 kg of garlic;
• A quarter cup of tomato paste;
• 0.5 cups olive or vegetable oil;
• A quarter of a glass of granulated sugar;
• 1 incomplete Art. a spoonful of salt;
• 50 ml of 9% vinegar;
• Half a teaspoon of hot paprika and red ground pepper.

I cook this yummy like this:

1. I cut the washed cucumbers into large rings, chop the peeled garlic.
2. I combine all the ingredients, except for vinegar, let it brew a little.
3. I put the resulting mixture on low heat.
4. Stirring constantly, cook for about half an hour.
5. I add vinegar to the spicy cucumbers and seal.
6. I turn it over until it cools completely, covering it with a warm "fur coat".

Tip: recipes with tomato paste- a great option when there is little time to process tomatoes. How to make pickled cucumbers delicious? It is important to choose good quality tomato paste. It should be dense and uniform, burgundy red or reddish red. You should not buy starch pasta. Store an open jar in the refrigerator, pouring on top or with a thin layer of vegetable oil, or sprinkling with salt.

Watch this video to better understand the whole process of work and be sure to share the recipes with your friends and acquaintances.

Tip: Tomatoes for making tomato juice should be well ripened and fleshy. It is imperative to remove damaged areas before use.

Cucumbers in tomato-garlic sauce

Original appearance and piquant taste. We need:

• 1.2 kg of tomatoes;
• 2.5 kg of cucumbers;
• 120 g granulated sugar;
• 120 g garlic;
• 40 g salt;
• 1.5 tbsp. spoons of 9% vinegar;
• 100 ml olive oil.

Step-by-step instruction:

1. According to the recipe, I cut the washed cucumbers into 4 pieces about 6 cm long and remove the seeds (if they are large).
2. I pass the tomatoes through a juicer. If this is not possible, the tomatoes can be blanched, skinned and rubbed through a sieve, removing the seeds.
3. I add salt, sugar and oil (vegetable oil) to the resulting tomato juice.
4. I put on medium heat, cook, stirring, for about 10 minutes.
5. I add chopped cucumbers to the tomato mixture and boil for another 20 minutes. To make the cucumbers crisp, I do not overexpose them on the fire.
6. Rub the garlic with fine cloves. I add it to the boiling salad at the very end of cooking. At the same time, I pour in vinegar.
7. As soon as the mixture boils, I remove it from the heat and seal it.
8. I put it in a cool dark place after cooling down.

Another appetizer for the winter is ready - spicy cucumbers in tomato sauce with garlic.

Advice: having sealed a jar with any blank, I always do the same actions. First I wipe it off with a clean dry towel. Then I carefully check to see if the lid is tightly closed. I turn it over and put it out of the reach of children and animals. I wrap it up with something warm. I leave it to cool, it usually takes about two days. I put the workpiece in a cool and dark basement.

Cucumbers in jars with tomato juice and bell pepper

To prepare this delicious snacks we need:

• 1.5 kg of cucumbers;
• 0.7 liters of tomato juice;
• 250 g sweet pepper;
• 6 large cloves of garlic;
• 75 g granulated sugar;
• 30 g salt;
• A teaspoon of 70% vinegar essence.

Recipe:

1. I cut into thin strips Bell pepper, and cucumbers - in circles.
2. I add salt and sugar to tomato juice, put everything on fire.
3. When the mixture boils, I throw the chopped vegetables into it and cook for about 10 minutes.
4. A couple of minutes before the end of the time, I add finely grated garlic and vinegar essence.
5. I quickly spread the resulting mixture into the jars and close.

In winter, before using this salad with bell pepper, I add vegetable oil.

Now you know how to cook cucumbers in tomato sauce for the winter in different ways. These healthy vegetables- a welcome guest of any festive feast... Self-made canned food is always tastier than store-bought food. They fill the house with warmth and comfort. Use any of my recipes for cucumbers in tomato sauce for the winter, or even better - try to cook a small amount of canned food in different ways. Bon Appetit!

Each housewife with experience or in the presence of a vegetable garden makes preparations for the winter from the harvested crop. For a change in the pantry, such women will come in handy awesome recipe cucumbers in tomato sauce.

In winter, it is sorely lacking delicious vegetables and fruits, so it is very cool to open a jar then, for example, with such canned cucumbers, and crunch them.

I suggest you cover not just pickled cucumbers, but also with delicious tomato sauce. For a good preparation, you need to carefully approach the choice of tomato sauce.

Ingredients (for 10 cans of 0.5 l.):

• cucumbers - 3.5 kg.,
• garlic - 20 cloves,
• tomato sauce - 8 tbsp l.,
• peppercorns - 20 pcs.,
• allspice - 10 pcs.,
• granulated sugar - 200 g,
• salt - 65 g,
• laurel -10 pcs.,
• table vinegar (9%) - 250 ml.,
• water - 1.5 liters.

How to cook cucumbers in tomato sauce

At the bottom of clean half-liter jars (10 pcs.) We send two peas of black pepper, one pea of ​​allspice, bay leaf, and two cloves of garlic, previously peeled and cut into slices.

We wash the cucumbers well from dirt and cut them lengthwise into four parts.

We put it tightly in jars.

Add vinegar, salt, granulated sugar, and tomato paste to the water for the marinade. Stir the ingredients and bring to a boil over the fire.

Gently fill the cucumbers with the still hot marinade.

Place the jars in a pot of water, covering them with lids. Sterilize after boiling for ten minutes.

We take our jars out of the water and roll them up with sterile lids. Now we turn the jars with rolled cucumbers upside down and leave them until they cool completely.

After that, cucumbers with tomato sauce can be sent to a cool place for storage with other preparations for the winter.

In wide circles of lovers of crispy cucumbers with spicy taste this recipe is little known, but if you happen to try it, then the recipe must be written down and passed from hand to hand.

For harvesting cucumbers for the winter in such an unusual way, both small gherkins and overgrown fruits are suitable.

Ingredients:

• fresh cucumbers - 5 kg,
• tomato paste - 1 l,
• water - 1 l,
• refined sugar - 200 g,
• table salt without iodine - 3 tbsp. spoons,
• odorless vegetable oil - 1 glass,
• table vinegar - 1 glass.

Cooking process:

5 kg of cucumbers are washed in cold water and cut into slices 0.5 cm wide.

In a deep bowl, prepare the cucumber sauce. Mix 1 liter of tomato paste with the same amount of pure water, add 200 gr. granulated sugar, 3 tablespoons of coarse salt (not iodized), 1 glass of vegetable oil. The mass is thoroughly mixed, put on fire, brought to a boil and boils for 2-3 minutes.

Sliced ​​cucumbers are laid out in a boiling liquid, a glass is poured table vinegar... Everything is mixed and cooked for 5 minutes.

Then the cucumber salad in tomato sauce is quickly laid out in sterile jars, which are closed with iron lids (they need to be boiled in advance). Jars of cucumber salad are turned upside down, wrapped in a blanket and left in this form until they cool completely.

You can store cucumbers in tomato paste at room temperature.

Thanks to Marina Aleksandrovna for the recipe and photo of the blank.

You might be wondering how to make canned pickles with chili ketchup:

Best regards, Anyuta.

One of the most popular blanks are cucumbers in tomatoes for the winter. I offer you an awesome recipe according to which you can cook the best cucumbers in tomato paste. In fact, the cooking technology is simple.

In a nutshell, the cucumbers are cut into slices, rings, slices or barrels, or they are used whole. Poured with tomato sauce or natural tomato juice. Then they are boiled on the stove, and then rolled into cans.

Prepare crispy cucumbers in tomato paste sauce. For this we need the following ingredients:

• cucumbers - 2 kg;
• garlic to taste;
• onions to taste;
• dill twigs;
• fill.

To fill:

• water - 1 l;
• tomato paste - 150 g;
• sugar - 1 tbsp. l .;
• salt - 1 tbsp. l .;
• vinegar - 2 tbsp. l .;
• black pepper - a pinch.

How to cook:

First, we fill it. We take a small amount of water and dissolve the tomato paste in it. Then add the remaining water to the mixture, also sugar, vinegar, black pepper and salt. Mix everything well. We put on the fire, bring to a boil, then boil for another 15 minutes. We taste the sauce, if there is not enough salt, add, or, if it seems oversalted, dilute with a little water.

In the meantime, we prepare the cucumbers: wash, cut off the tops and cut into slices. Take the freshest cucumbers that are not stale. If you come across very small ones, you can not cut them, but put them whole. Then we cut the onion and garlic.

Put a sprig of dill, onions, garlic in clean jars on the bottom and then put cucumbers. Pour the tomato sauce over the cucumbers, which is still boiling. We cover the jars with a lid.

Put the jars of cucumbers in tomato sauce in a saucepan to sterilize. At the bottom of the pan, it is advisable to lay some kind of cloth or gauze so that the jars do not slip and it is better to put them in already boiling water. Our cucumbers are sterilized for about 20 minutes.

After that, we take out the cans, turn them upside down, wrap them with a towel and leave them to cool. Then we put it away for storage.

This year, however, as always, a good harvest of cucumbers and tomatoes has grown in our country house. Therefore, I want to offer another option for harvesting cucumbers. I advise you to replace tomato paste with juice.

Let's get down to cooking. What and how to do - I will outline everything step by step.

Cucumbers in tomato juice for the winter

Ingredients:

• cucumbers - 5 kg;
• tomato juice from fresh tomatoes - 3 l;
• sugar - 8 tbsp. l .;
• salt - 4 tbsp. l .;
• vinegar - 200 g;
• garlic - 2 heads;
• dry dill - to taste;
• horseradish leaves or root.

Preparation:

Wash cucumbers and tomatoes well and start cooking.

Cut off the tops of the cucumbers on both sides, they are not needed. Next, cut the cucumbers into pieces of 2-3 cm. If your cucumbers are young and small, you can not cut them, but put them whole or cut into rings.

We cut the tomatoes into arbitrary pieces and pass through a meat grinder. Peel the garlic, horseradish with my dill.

Put horseradish leaf, dill and garlic in clean jars. We fold the cucumbers as evenly as possible.

Cooking tomato juice. Bring the tomatoes to a boil in a saucepan, then cook for about 20 minutes. Next, it is best to strain, otherwise the seeds will only interfere in the juice. You should make 3 liters of juice. Put the juice on the fire again, add salt and sugar. Then pour in the vinegar 5 minutes before the end of cooking.

For 5 jars of cucumbers, we need about 3 liters of tomato juice. And if you succeed more cucumbers, immediately cook more, about 6 liters.

Pour tomato juice into jars and cover with a lid.

Over the years of practice, each housewife accumulates a lot different recipes pickling and pickling cucumbers. And while summer season in full swing, we suggest you use another proven method and cook cucumbers for the winter in tomato sauce.

If you have not yet made such a marinade for zelents, then be sure to try it. You will get two pleasures in one - crispy cucumbers and spicy tomato juice. So delicious and fragrant preparation can be served as a standalone snack or as a side dish for hot main courses.

Getting started with homework, pay attention to several important points:

• for preservation, choose small, strong cucumbers - about 10-12 cm in length. Of the varieties, Altai, Beregovoy, Zasolochny, Magnificent, Courage, Nightingale and others are well suited. D for pickling and pickling, it is better to use very lumpy, pimply cucumbers with dark thorns... Salad fruits can also be rolled up, but do not expect special elasticity and crunch from them;
• pre-soak the cucumbers in cold water. Freshly picked it is enough to hold for 2-3 hours, and it is better to soak the purchased ones for 8-10 hours (it is recommended to change the water several times in the process).
• for making tomato sauce, choose only high-quality vegetables - tainted tomatoes will never make a delicious sauce;

Do not use iodized salt for preservation - it will give the blanks an unpleasant aftertaste and soften the cucumbers.

Recipes

We offer you some simple recipes cucumber salad your choice: with juice from fresh tomatoes, with tomato paste, with purchased juice, with ketchup, and lung recipe and juicy cucumber lecho.

This simple recipe for crispy pickles in a spicy sauce is sure to be one of your favorites. It takes a minimum of time to prepare the workpiece, and the result will be doubly pleasing - tomato juice can be drunk in winter or used as a sauce for second courses.

Cooking time: 1 hour
Volume: 2 l

Ingredients:

• cucumber - 1 kg;
• drinking water - 1 l;
• hot chilli pepper - 1 pc .;
• garlic - 4-6 cloves;
• tomato paste - 4 tbsp. l .;
• table vinegar, 9% - 2 tbsp. l .;
• vegetable oil - 4 tbsp. l .;
• allspice peas - 6-8 pcs.;
• bay leaf - 2 pcs.;
• sugar - 4 tbsp. l .;
• coarse rock salt - 2 tbsp. l.

Preparation:

1. Soak the cucumbers, wash and cut the tails. Cut lengthwise into 4 pieces.
2. Peel the garlic, wash and cut into slices.
3. Sterilize banks in any convenient way.
4. Put on the bottom of each jar equal amount garlic, hot and allspice, bay leaf.
5. Fill the jars with cucumbers, pressing them tightly together (as in the photo).
6. To pour, dilute the tomato paste with water in a saucepan, add sugar, salt and oil. Put on fire, bring to a boil and cook, stirring occasionally, for 5 minutes.
7. Add 1 tbsp to each jar. l. vinegar and immediately pour the cucumbers with hot tomato sauce (to the very top of the jar). Shake the jars lightly to release air bubbles and cover with sterilized lids.
8. Lay a towel at the bottom of a large saucepan, put jars and pour hot water over a hanger. Put on fire and bring to a boil. Pasteurize the workpiece for 20-25 minutes after boiling water.
9. Roll up the jars with lids, turn upside down, wrap them in a blanket and leave to cool completely.

This delicious aromatic appetizer of crispy cucumbers in tomato sauce with garlic and spices will brighten up a cold slushy evening and remind you of hot summer days.

Cooking time: 1,5 hour
Volume: 3.5 l

Ingredients:

• cucumber - 2.5 kg;
• tomato - 1 kg;
• garlic - 1 head;
• dry adjika - 4 tbsp. l .;
• allspice peas - 1 tsp;
• vegetable oil - 100 ml;
• table vinegar, 9% - 100 ml;
• sugar - 5 tbsp. l .;
• coarse rock salt - 3 tbsp. l.

Preparation:

1. Wash the tomatoes and pour boiling water over for 20-30 seconds. Then put in a bowl and place in the sink under cold water. Carefully remove the skin from the chilled fruit and cut the core. Twist the tomatoes in a meat grinder or chop in a blender until homogeneous mass... If the seeds are large, you can strain the mass through a sieve.
2. Trim the tails of cucumbers and cut into slices.
3. Pour the tomato mass into a saucepan, add salt, sugar and oil. Bring to a boil and cook, stirring occasionally, for 10 minutes.
4. Add cucumbers to the sauce and bring to a boil again. Add adjika, pepper and garlic, stir and simmer for 10 minutes. Remove from heat, add vinegar and stir.
5. Expand hot salad on the jars and roll up the lids. Turn the cans upside down, wrap them well with a blanket and leave to cool completely.

A spicy appetizer is ready!

We offer you one of the simplest and most popular ways of cooking hot cucumbers for the winter, which is suitable for novice housewives and does not require much time. During the cooking process, you can add a little aromatic spices to the sauce (mustard seeds, coriander, peppercorns, marjoram, basil, dill). Zelentsi prepared according to this recipe are sweetish-spicy, but you can adjust the amount of salt and sugar to your liking. If you do not like the sweetish aftertaste, take 6 tbsp for the indicated amount of ingredients. l. tablespoons of sugar and 4 tbsp. l. salt.

Cooking time: 1 hour
Volume: 4 l

Ingredients:

• cucumber - 3 kg;
• drinking water - 1 l;
• sugar - 250 g;
• table vinegar, 9% - 200 ml;
• hot ketchup - 250-300 ml;

Preparation:

1. Soak cucumbers, wash and cut off the tails. Cut large fruits in any way.
2. Sterilize jars and lids.
3. Arrange cucumbers in jars, pressing them tightly to each other.
4. Pour sugar and salt into a saucepan with water. Put on fire and stir until the spices are completely dissolved. Add ketchup and stir. Bring the sauce to a boil, pour in the vinegar, stir again and remove from heat.
5. Pour cucumbers over the neck of the jars with hot sauce and cover with lids.
6. At the bottom of a large saucepan, lay a towel, put the jars and pour hot water over the hangers. Put on fire and bring water to a boil. Pasteurize the jars for 10-15 minutes after boiling. As soon as the sauce in the jars starts to boil, and the cucumbers darken slightly, stand for another 3-4 minutes and roll up the jars with lids.

To prevent the glass from bursting while pouring the hot marinade, direct the boiling liquid towards the center of the jar, being careful not to touch its walls.

Another simple recipe for cucumbers in tomato sauce for those who have no time to cook at all. For this snack, you will need ready-made tomato juice - purchased or homemade. To save time, cucumbers can be put in whole rather than cut, so choose not too large fruits. Add any spices and herbs that can be found in the closet: peppercorns, mustard seeds, basil, horseradish root and leaves, tarragon, currant leaves, dill and others.

Cooking time: 40 minutes
Volume: 3 l

Ingredients:

• cucumber - 2 kg;
• tomato juice - 1.5 l;
• garlic - 1 head;
• dill - 4-5 umbrellas;
• bay leaf - 2-3 pcs.;
• cloves - 3-4 pcs.;
• peppercorns - black, allspice (3-4 pcs.);
• table vinegar, 9% - 3 tbsp. l .;
• sugar - 1.5 tbsp. l. / to taste;
• coarse rock salt - 1.5 tbsp. l. / to taste.

To make the tomato juice sauce richer and more flavorful, add 1 tsp for each liter of juice. tomato paste.

Preparation:

1. Soak cucumbers and wash.
2. Prepare containers - sterilize cans and lids in any convenient way.
3. Peel and wash the garlic.
4. Put some of the spices and garlic at the bottom of the jars, then tamp the cucumbers tightly. Put the rest of the spices on top.
5. Pour tomato juice into a saucepan, bring to a boil, add sugar and salt. Boil, stirring occasionally, for 5-7 minutes.
6. Pour an equal amount of vinegar into each jar (it is convenient to use liter cans and add 1 tbsp. l. in each). Pour hot tomato juice over and cover.
7. At the bottom of a large saucepan, lay a towel, put the jars and pour hot water over the hangers. Put on fire and bring water to a boil. Pasteurize the jars within 15 minutes after boiling (for 1 liter containers). Then roll them up with lids.
8. Turn the cans upside down, wrap them in a blanket and leave to cool completely.

We invite you to see step by step video recipe another delicious cucumber salad from an experienced hostess. For this blank, you can even use overgrown greens:

Lecho is an awesome snack for meat dishes and potatoes! We suggest you make a light cucumber lecho in a spicy tomato sauce. The workpiece is juicy and moderately spicy. For a richer flavor, you can add chopped bell pepper(2-3 pcs.).

Cooking time: 1,5 hour
Volume: 3.5 l

Ingredients:

• cucumber - 1.5 kg;
• tomato - 1.5 kg;
• onions (medium) - 4 pcs.;
• garlic - 1 head;
• fresh herbs - parsley, basil - 0.5 bunch each;
• cloves - 3-4 pcs.;
• peppercorns - black, allspice - 5-6 pcs.;
• table vinegar, 9% - 100 ml;
• vegetable oil - 100 ml;
• sugar - 3 tbsp. l. / to taste;
• coarse rock salt - 2 tbsp. l. / to taste.

Preparation:

1. Wash the tomatoes and pour boiling water over for 20-30 seconds. Place in a bowl and place in the sink under the tap cold water... Remove the skin from the chilled fruit and cut the core. Cut into arbitrary pieces. Twist the tomatoes through a meat grinder or blender until smooth.
2. Wash greens, dry and tie in bundles.
3. Put the tomato mass on fire and bring to a boil. Boil for 10 minutes. Add salt, sugar, spices and bunches of herbs (when they give off their aroma, they will need to be removed). Stir and simmer over low heat, stirring, until the tomato mass is thick and dense.
4. Trim the tails of prepared cucumbers and cut into slices 0.5 cm thick.
5. Peel, wash and chop the onions into thin half rings.
6. Peel the garlic and chop finely.
7. Put prepared ingredients in tomato sauce, add oil and bring to a boil. Cook, stirring occasionally, for 10 minutes. Pour in vinegar, stir and remove from heat.
8. Sterilize jars and lids.
9. Pour lecho into hot jars and roll up the lids. Turn over, wrap with a blanket and leave to cool completely.

And what are the cooking methods delicious cucumbers are you using? Share your favorite recipes with us in the comments.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections useful tips... With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Oklahoma farmer Carl Burns has developed an unusual variety of colorful corn called Rainbow Corn. The grains on each ear are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored common varieties and their crossing.

"Frost-resistant" varieties of garden strawberries (more often simply - "strawberries") also need shelter, as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have shallow roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are "frost-hardy", "winter-hardy", "tolerate frosts down to -35 ℃", etc., is a deception. Gardeners should remember that the root system of strawberries has never been changed.

Natural toxins are found in many plants; those that are grown in gardens and orchards are no exception. So, in the seeds of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of varieties ("varieties resistant to late blight" is just a marketing ploy).

In small Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a harvest even at home.

The homeland of pepper is America, but the main breeding work on the development of sweet varieties was carried out, in particular, by Ferenc Horvat (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, therefore it got its usual name - "Bulgarian".

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a "negative calorie content", that is, digestion consumes more calories than they contain. In fact, the digestive process uses only 10-20% of the calories from food.