Pickled cucumbers in tomato sauce are a preserving recipe for the cold season, and pickled cucumbers in tomato sauce suit summer canning especially well when cucumbers are plentiful. Tomato marinade suits pickled cucumbers no worse than the traditional brine of water, salt, sugar and vinegar. The finished tomato marinade has a rich taste, and the tomato marinade will be pleasant to drink when the cucumbers in the jar have run out.
Tomato juice gives the marinade its full flavour, while water balances the tomato juice so the marinade is not too dense. Salt, sugar and vinegar create the preserving base, and garlic, dill umbels, coriander seeds, cloves and black peppercorns add the familiar pickling aroma. Fresh chilli can be added to taste if a sharper note is wanted.
The soaking and repeated pouring are the key points to watch, because soaking the cucumbers for 1 hour in cold water with pickling herbs helps remove excess air from the fruit. The tomato marinade must be brought to the boil, then poured over the packed cucumbers and left for 10 minutes so the vegetables warm through well. The tomato marinade is then drained and boiled again, poured back in and left for 5 minutes, and then drained and boiled for a third time before the jars are sealed.
Sterilised jars and hot lids matter for reliable preserving, so the garlic and spices should go into clean, sterilised jars before the cucumbers are packed in tightly. The sealing lids are boiled in a small pan while the marinade is boiled for the third time. The jars are ready for cooling once the final hot tomato marinade has been poured in, 2 teaspoons of 9% vinegar have been added to each jar, and the jars have been rolled shut with lids.
The main ingredients can be adjusted within the limits given by the recipe, and store-bought tomato juice can be used or tomato juice can be made at home with a juicer. Fresh chilli is already listed to taste, so fresh chilli can be omitted for a milder result or increased for more heat. The spice mixture remains flexible in emphasis, but the recipe keeps garlic and whole spices in the same straightforward pickling style.
Pickled cucumbers in tomato sauce are served as a snack or alongside simple meals, and pickled cucumbers in tomato sauce fit well with everyday lunches, potato dishes and hearty plates where something sharp and juicy is useful. The tomato marinade is part of the appeal, so the tomato marinade can be poured into small glasses or served chilled next to the cucumbers once a jar has been opened.
Storage should be cool, dark and undisturbed, because the sealed jars are turned upside down and left that way until completely cool. After cooling, the jars are stored in a dark, cool place for long keeping through winter. Once opened, a jar should be kept chilled and used within a few days.
Questions about this recipe
Can I use shop-bought tomato juice for pickled cucumbers in tomato sauce?
Yes, shop-bought tomato juice can be used for pickled cucumbers in tomato sauce. The recipe says tomato juice for this recipe can be bought in a shop or made at home with a juicer.
Why do I need to soak the cucumbers before pickling?
Soaking the cucumbers for 1 hour in cold water helps remove excess air from the fruit. The soaking step helps prepare the cucumbers before the hot tomato marinade is poured over them.
Why is the tomato marinade boiled and poured three times?
The repeated boiling and pouring warms the cucumbers through well before the jars are sealed. The recipe first leaves the cucumbers for 10 minutes, then for 5 minutes after the second pouring, and finishes with a third boiling before sealing.
How should I store pickled cucumbers in tomato sauce?
Store sealed jars of pickled cucumbers in tomato sauce in a dark, cool place. The jars should be turned upside down and left until completely cool before storage.
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