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Cucumbers in spicy tomato sauce


Ingredients for Cooking Cucumbers in Spicy Tomato Sauce

On 9 half liter cans

  1. Fresh cucumbers 4.5 kilograms
  2. Garlic 180 grams
  3. Tomato paste 150 grams
  4. Sunflower oil 250 milliliters
  5. Sugar sand 150 grams
  6. Salt 3 tablespoons (or a little more)
  7. Apple cider vinegar 6% 150 milliliters
  8. Hot paprika 1 teaspoon
  9. Ground black pepper 1 tablespoon
  • Main Ingredients

Inventory:

A kitchen knife, a saucepan - 2 pieces, a wooden spatula, slotted spoon, funnel, kitchen towel, glass jars with lids.

Cooking cucumbers in spicy tomato sauce:

Step 1: Prepare the cucumbers.


Rinse the cucumbers thoroughly and soak in cold water for a couple of hours. After they lie in the water for the time set for them, take out the cucumbers and cut off their tips. After, proceed based on the size of your vegetables. Large cucumbers need to be cut into quarters, and those smaller are enough to divide lengthwise in half.

Step 2: Stew the cucumbers in a spicy tomato sauce.


Pour the prepared cucumbers into a large pot, add peeled and chopped cloves of garlic, tomato paste, sunflower oil, granulated sugar, salt, hot paprika and black pepper to them. Put everything on a slow fire. Cover and cook 20-30 minutes.
You will notice that during this time the cucumbers will start up juice and begin to swim in the sauce. Keep stewing vegetables yet 10-15 minutes. Then remove the pan with cucumbers in hot tomato sauce from the heat, add vinegar, cover and let it brew for 15 minutes.

Step 3: Preserve the cucumbers in a spicy tomato sauce.


With a slotted spoon, catch the cucumbers from the sauce and place in prepared clean glass jars. Then fill the jars with the remaining hot sauce in the pan and loosen them tightly with lids.

Take a clean large pot, lay a towel on its bottom, put the jars of cucumbers in tomato sauce and pour them on the shoulders with hot water. Put the pot with all this beauty on the fire and bring to a boil. Then turn down the power so that the liquid does not boil away, cover and sterilize the workpieces for 10-15 minutes.
Remove the hot jars from the pan, close the lids tightly, wrap them in towels, turn them over and place them on the lids. Let the cucumbers in this state cool to room temperature, and then they can be hidden in a dark cool place until the case.

Step 4: Serve the cucumbers in a spicy tomato sauce.


Cucumbers in spicy tomato sauce, as practice has shown, are an amateur, but I really liked their piquant taste. Usually I just opened one jar, shifted its contents in a saucer and served it right there.

And if you use your culinary imagination, you can easily cook delicious and beautiful canapes with these spicy cucumbers, as in this photo. Use sausages, smoked sausages, olives, sweet peppers, cheese, as well as connect other preparations such as pickled tomatoes or garlic to surprise guests at the festive table.
Enjoy your meal!

Recipe Tips:

- Cucumbers in spicy tomato sauce are best harvested in small half-liter jars so that the workpiece is eaten immediately, and not stand open for a long time.

- For harvesting cucumbers according to this recipe, choose not loose vegetables, but harder ones so that they do not fall apart during a rather long heat treatment.