Cucumbers in tomato sauce
10 servings
300 minutes
Cucumbers in tomato sauce are a wonderful Russian appetizer that combines the freshness of crunchy cucumbers with the rich flavor of tomato marinade. This method of preservation emerged during the Soviet era when housewives sought to diversify traditional pickling. Cucumbers infused with tomato aroma acquire a tangy zest that complements meat dishes, potatoes, or even just a slice of rye bread. A light spiciness from dill, garlic, and currant leaves adds special depth to the flavor, while vinegar allows the preparation to be stored for many months. This is not just a way to preserve summer harvests but also a true gastronomic find for lovers of homemade pickles. To make cucumbers especially crunchy, it is recommended to chill them before serving – then they will delight with their refreshing and vibrant taste.
1
Sterilize the jars and lids.
2
Place dill umbrellas, cherry leaves, currant leaves, horseradish, black peppercorns, and 2 cloves of garlic at the bottom of the jars.
- Dill: to taste
- Cherry leaves: to taste
- Blackcurrant leaves: to taste
- Horseradish leaves: to taste
- Black peppercorns: to taste
- Garlic: 5 clove
3
Arrange cucumbers in jars. Overgrown ones can be sliced into rings or sticks, while small ones should be placed whole.
- Cucumbers: to taste
4
Pour boiling water over them twice for 5 minutes, then pour the water into a separate container, it is no longer needed for the cucumbers.
5
Record how much water was needed, then add 200-300 ml to that amount. This is how much tomato sauce needs to be prepared.
- Tomatoes: to taste
6
For tomato sauce, grind the tomatoes through a meat grinder or blend them.
7
Measure the volume. If it's more, the excess can be frozen, for example, in muffin molds, and added to sauces or stews in winter.
8
Put the crushed tomatoes on the fire, bring to a boil, and remove the foam.
9
Add salt and sugar (1 tablespoon of salt and 2 tablespoons of sugar per 1 liter of liquid) and squeeze in some garlic (2-3 cloves). Taste and add more salt or sugar if desired.
- Salt: 1 tablespoon
- Sugar: 2 tablespoons
- Garlic: 5 clove
10
Cook for another 10 minutes. Add 9% vinegar at a rate of 2.5 tablespoons per 1 liter of brine.
- Vinegar 9%: 2.5 tablespoons
11
Then pour the cucumbers and close the jars. No need to wrap them to prevent the cucumbers from cooking and to keep them firm.
12
Before use, the jars should sit for a month or two to let the vinegar evaporate a bit. Before serving, place the jar in the refrigerator for crunchier cucumbers.