This winter cucumber salad in tomato juice is made with sweet bell peppers and garlic. It is a beautifully simple preserve that can even be made from overgrown or slightly imperfect cucumbers—after all, they are getting sliced anyway. Just keep in mind that overripe cucumbers tend to have thick skins and developed seeds, so you will need to peel and core them; only the firm flesh should go into the jar. Imagine popping open a jar in the middle of winter: your kitchen will instantly fill with the fresh, vibrant aroma of garlic and sweet peppers, bringing back memories of hot, sunny days at the dacha (country house). The most convenient jars for this recipe hold 350 to 500 grams (about 12 to 16 ounces). They are quick to sterilize and hold the perfect portion for a family dinner.
An appetizing winter preserve: crispy cucumbers in a rich tomato sauce with garlic and bell peppers.
Ingredients
- 2 kg (4.4 lbs) cucumbers
- 650 ml (22 fl oz) tomato juice
- 250 g (8.8 oz) bell peppers
- 1 head of garlic
- 16 g (about 1 tbsp) table salt
- 30 g (about 2 tbsp) granulated sugar
How to Make Cucumber Salad in Tomato Juice
Wash the canning jars thoroughly and sterilize them over steam. Before prepping, soak the cucumbers for an hour in cold spring or filtered water, then wash them and trim the ends. Slice the cucumbers into rounds about half a centimeter (1/4 inch) thick. Pack the sliced cucumbers into the clean jars, being careful not to press them too tightly.
Slice the cucumbers into rounds and pack them loosely into sterilized jars.
Halve the red bell peppers and remove the stems and seeds. Dice the flesh into small cubes. Peel the garlic head, finely chop the cloves, and toss them with the diced peppers. Divide this mixture evenly among your jars, pouring it directly over the cucumbers. Gently shake the jars so the pepper and garlic scatter evenly between the cucumber slices.
A mixture of sweet bell pepper and garlic will give the salad a special aroma and zesty flavor.
Pour the tomato juice into a saucepan, add the granulated sugar and salt, stir well, and bring the mixture to a rolling boil. If you prefer a spicier kick, whisk in a pinch of ground red pepper at this stage.
Bring the seasoned tomato juice to a boil. For heat lovers, whisk in a pinch of red pepper.
Ladle the boiling tomato liquid into the jars, filling them almost to the very top. If you are scaling down the recipe and processing fewer vegetables, you can pour cold tomato juice into the filled jars first, then drain it back into your saucepan through a slotted lid. This simple trick helps you measure the exact amount of liquid needed so your salt ratio remains perfect.
Fill the jars with the boiling liquid almost to the top, ensuring the juice is evenly distributed among the vegetables.
Cover the jars loosely with lids. Place a cloth napkin or a wooden rack at the bottom of your sterilization pot, then arrange the filled jars so they do not touch each other. Pour in water heated to 60 degrees Celsius (140 °F), filling the pot up to the shoulders of the jars. Bring the water to a boil and sterilize for 15–18 minutes. Carefully remove the jars from the water bath, seal the lids tightly, and invert them onto their lids. At this point, I like to wrap the jars in a warm blanket and leave them until completely cooled. This acts as an extra pasteurization step—it may seem redundant, but a little extra guarantee never hurts when it comes to canning.
After sterilizing, tightly seal the jars and let them cool upside down under a warm blanket.
Serve this finished cucumber salad in tomato juice as a zesty side to pan-fried potatoes, roasted meats, or fluffy kasha (buckwheat or other grain porridges). The rich tomato liquid is incredibly delicious on its own—you can use it as a base for a homemade sauce or simply sop it up with a slice of fresh crusty bread. This appetizer will truly brighten your winter table, adding a pop of color and a boost of vitamins to your meals. Remember, the secret to a perfectly crisp texture is soaking the cucumbers in cold water beforehand, even if they were just picked from the garden. To ensure your preserves last until spring, always check that the lids are hermetically sealed after they have cooled under a warm blanket. Store your jars in a dark, cool place to keep the vegetables looking appetizing and tasting their best. Enjoy your canning process and bon appetit!
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