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Pickled cucumbers in tomato sauce

0
4657
Kitchen Russian
Calorie content 12.1 kcal
Portions 5 l.
Cooking time 70 minutes
Proteins * 0.1 g
Fats * gr.
Carbohydrates* 2.9 gr.
* per 100 gr. product
Pickled cucumbers in tomato sauce
Content

Pickled cucumbers are always something very tasty and aromatic, which reminds of the past summer. Each housewife prepares cucumbers according to her own ideal recipe. For me, the ideal recipe is pickled cucumbers in tomato sauce.

Ingredients

Cooking process

step 1 out of 6
Choose cucumbers that are young, strong and small. Wash them thoroughly in cool running water, pat dry on a kitchen towel. Wash and sterilize the jars in a way convenient for you. Boil the lids in a saucepan or pour over boiling water. Peel the garlic, rinse under cold water.
step 2 out of 6
Place peeled garlic, bay leaf, black peppercorns and allspice peas on the bottom of sterile jars. Fill the jars with prepared cucumbers, placing them as tightly as possible.
step 3 out of 6
Pour the required amount of drinking water into a saucepan with a thick bottom, add tomato paste, granulated sugar, table vinegar and coarse salt. Mix thoroughly until the ingredients are completely dissolved. Put the saucepan on moderate heat. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and pour over cucumber jars.
step 4 out of 6
Cover the filled jars with sterile lids and place them in a deep baking sheet, pour warm water.
step 5 out of 6
Place the baking sheet in the oven and sterilize at a temperature of 160 degrees 15 minutes after boiling water in the "Convection" mode.
step 6 out of 6
Gently remove the hot jars of pickled cucumbers in tomato sauce and tighten the lids well. Turn hot cans of snacks upside down, wrap them in a towel or warm blanket and leave in this position until they cool completely for about a day. Then store it in a cool, dark place.

Bon Appetit!

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