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Pickled cucumbers with tomatoes

Author
Cookinero 2 Apr 2025
6370
Pickled cucumbers with tomatoes

Pickled cucumbers with tomatoes are one of the most favorite appetizers in Russia. Such a preparation can decorate a festive table or a cozy family dinner. Pickled cucumbers and tomatoes never get boring, they are loved by adults and children. Take small vegetables for canning so that they easily fit into the jar. Cucumbers are tender and crispy, and tomatoes are very juicy.

How to cook Pickled cucumbers with tomatoes

Step 1

Pickled cucumbers with tomatoes

Sterilize jars and lids.

Step 2

Pickled cucumbers with tomatoes

Place the cucumbers and tomatoes in a jar one by one, pour boiling water over them, leave for 10 minutes and drain the water.

Step 3

Pickled cucumbers with tomatoes

Pour the measured amount of water into a small saucepan, add salt and sugar, and place on medium heat. As soon as the water boils, add vinegar and stir. Let it boil for another minute, then remove from heat.

Step 4

Pickled cucumbers with tomatoes

Pour hot brine into the jar with tomatoes and cucumbers, screw on the lid and turn it over, cover with a warm towel.

Pickled cucumbers with tomatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use apple cider vinegar for a slightly fruitier flavor, but keep the acidity level the same (typically a 1:1 substitution).
Properly sealed and stored in a cool, dark place, they can last up to 1 year. Once opened, refrigerate and consume within 2 weeks.
Yes, substitute sugar with a keto-friendly sweetener like erythritol or skip it entirely, but note that the brine flavor will be less balanced.
Yes, sterilizing ensures no bacteria interferes with fermentation, even if storing in the fridge later.
Absolutely! Bell peppers, onions, or garlic cloves work well, but adjust brine volume if adding more veggies.
This helps create a vacuum seal and ensures even distribution of the brine for proper preservation.
Yes, add 1 tsp dried herbs per jar for extra flavor, but fresh herbs give a brighter taste.
Discard if you see mold, cloudy brine, bulging lids, or an off smell. Properly sealed pickles stay crisp and fragrant.
Salt is critical for preservation, but you can reduce it by 25% if eating within a month—just refrigerate after opening.

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