Usuba
Cucumbers with Tomatoes and Peppers for Winter
A spicy and aromatic salad made from fresh cucumbers, tomatoes, and bell peppers. Tomato and pepper puree with garlic and spices is perfect for long-term storage. Serve as an appetizer with main courses or add to soups and stews.
- Total
- 30 min
- Standard serving
- 192.9 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients. Sterilize jars and lids over steam for 20 minutes.
- 2
Step 2
Wash the cucumbers thoroughly, dry them, and slice into rings. Make cross-shaped cuts on the tomato skin.
- 3
Step 3
Blanch the tomatoes in boiling water for 30 seconds, then transfer to cold water and peel off the skin.
- 4
Step 4
Clean the pepper from seeds and cut it into large pieces.
- 5
Step 5
Blend the peppers and tomatoes in a blender until smooth puree.
- 6
Step 6
Put the tomato and pepper puree in a saucepan, add salt, sugar, vegetable oil and garlic pressed through a garlic press.
- 7
Step 7
Bring the puree to a boil and cook for 10 minutes over medium heat, stirring occasionally.
- 8
Step 8
Add the cucumbers, bring to a boil again and simmer for 5 minutes, stirring. Add vinegar at the end.
- 9
Step 9
Arrange the hot salad into jars, seal with lids, turn them upside down and let cool completely, covered with a blanket.
- 10
Step 10
Serve the salad as an appetizer or add it to main dishes.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
