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➠ Pickled cucumbers in tomato juice

Pickled cucumbers in tomato juice

9727

Kitchen Russian

Calorie content 79.3 kcal

Portions 2 p.

Cooking time 1 d.

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 19.2 g

Content

Cucumbers, marinated in matt juice, are tender in taste and crunch pleasantly. Tomato juice is not used commercially, but is prepared independently.

Ingredients

Cucumbers 1 kg Tomato Juice or Tomato Paste 1 l. Garlic taste Seasoning (optional) taste Table vinegar 9% 1 tsp Salt taste Granulated sugar taste

Cooking process

Wash the tomatoes, cut off the dense white part. Remove the peel from the fruit, after pouring boiling water over them and holding it in it for about 1 minute. Juice can be prepared in a juicer, grated tomatoes, scrolled in a meat grinder or chopped with a blender. Cook the resulting puree until tender (indicator - no foam). If necessary, rub through a sieve or squeeze through cheesecloth to get rid of the seeds.

Soak medium-sized cucumbers for a couple of hours in ice water.

Then wash the cucumbers again well, cut off the ends.

Put the fruits in sterilized jars, leave room for juice.

Pour boiling tomato juice over the cucumbers. Cover the jars with lids, leave for 20 minutes, and then drain the juice back into the saucepan. Add salt and sugar, black pepper, dried garlic. Vinegar can be added to the marinade or later in the jar itself.