Basic recipes for preparing awesome cucumbers in tomato sauce for the winter. Recipe for pickled cucumbers in tomato sauce Sliced ​​cucumbers in tomato sauce for the winter

Over the years of practice, every housewife accumulates many different recipes for pickling and pickling cucumbers. And while the summer season is in full swing, we suggest you use another proven method and prepare cucumbers for the winter in tomato sauce.

If you haven’t made this marinade for greens before, be sure to try it. You will get two pleasures in one - crispy cucumbers and spicy tomato juice. This tasty and aromatic preparation can be served as an independent appetizer or as a side dish for hot main courses.

When starting home preparations, pay attention to several important points:

• for preservation, choose small, strong cucumbers - about 10-12 cm in length. Altai, Beregovoi, Zasolochny, Velikolepny, Kurazh, Nightingale and others are good varieties. D For pickling and pickling, it is better to use highly lumpy, pimply cucumbers with dark spines. Salad fruits can also be rolled, but don’t expect much elasticity or crunch from them;
• Pre-soak the cucumbers in cold water. It is enough to keep freshly picked ones for 2-3 hours, but it is better to soak purchased ones for 8-10 hours (it is recommended to change the water several times during the process).
• to prepare tomato sauce, choose only high-quality vegetables - spoiled tomatoes will never make a tasty sauce;

Do not use iodized salt for preservation - it will give the preparations an unpleasant aftertaste and soften the cucumbers.

Recipes

We offer you several simple cucumber salad recipes to choose from: with fresh tomato juice, with tomato paste, with store-bought juice, with ketchup, as well as a recipe for light and juicy cucumber lecho.

This simple recipe for crispy pickles in a spicy sauce is sure to become one of your favorites. It takes a minimum of time to prepare the product, and the result will be doubly pleasing - you can drink tomato juice in winter or use it as a sauce for main courses.

Cooking time: 1 hour
Volume: 2 l

Ingredients:

• cucumber – 1 kg;
• drinking water – 1 l;
• hot chilli pepper – 1 pc.;
• garlic – 4-6 cloves;
• tomato paste – 4 tbsp. l.;
• table vinegar, 9% – 2 tbsp. l.;
• vegetable oil – 4 tbsp. l.;
• allspice peas – 6-8 pcs.;
• bay leaf – 2 pcs.;
• sugar – 4 tbsp. l.;
• coarse rock salt – 2 tbsp. l.

Preparation:

1. Soak the cucumbers, wash them and trim the stems. Cut lengthwise into 4 pieces.
2. Peel, wash and cut the garlic into slices.
3. Sterilize jars in any convenient way.
4. Place an equal amount of garlic, hot and allspice, and bay leaf on the bottom of each jar.
5. Fill the jars with cucumbers, pressing them tightly together (as in the photo).
6. To fill, dilute tomato paste with water in a saucepan, add sugar, salt and butter. Place on the fire, bring to a boil and cook, stirring, for 5 minutes.
7. Add 1 tbsp to each jar. l. vinegar and immediately pour hot tomato sauce over the cucumbers (to the very top of the jar). Shake the jars lightly to release any air bubbles and cover with sterilized lids.
8. Place a towel on the bottom of a large saucepan, place the jars and fill with hot water up to the hangers. Place on fire and bring to a boil. Pasteurize the workpiece for 20-25 minutes after the water boils.
9. Roll up the jars with lids, turn them upside down, wrap them in a blanket and leave until completely cool.

This delicious, aromatic appetizer of crispy cucumbers in tomato sauce with garlic and spices will brighten up a cold slushy evening and remind you of hot summer days.

Cooking time: 1,5 hour
Volume: 3.5 l

Ingredients:

• cucumber – 2.5 kg;
• tomato – 1 kg;
• garlic – 1 head;
• dry adjika – 4 tbsp. l.;
• allspice peas – 1 tsp;
• vegetable oil – 100 ml;
• table vinegar, 9% – 100 ml;
• sugar – 5 tbsp. l.;
• coarse rock salt – 3 tbsp. l.

Preparation:

1. Wash the tomatoes and pour boiling water for 20-30 seconds. Then place in a bowl and place in the sink under cold water. Carefully remove the skin from the cooled fruits and cut out the core. Grind the tomatoes in a meat grinder or grind in a blender until smooth. If the seeds are large, you can strain the mixture through a sieve.
2. Trim the tails of the cucumbers and cut into slices.
3. Pour the tomato mass into the pan, add salt, sugar and butter. Bring to a boil and cook, stirring, for 10 minutes.
4. Add cucumbers to the sauce and bring to a boil again. Add adjika, pepper and garlic, stir and boil for 10 minutes. Remove from heat, add vinegar and stir.
5. Place the hot salad in jars and roll up the lids. Turn the jars upside down, cover well with a blanket and leave until completely cool.

The spicy snack is ready!

We offer you one of the simplest and most popular ways to prepare spicy cucumbers for the winter, which is suitable for novice housewives and does not require much time. During the cooking process, you can add some aromatic spices to the sauce (mustard seeds, coriander, peppercorns, marjoram, basil, dill). The greens prepared in this recipe are sweet and tangy, but you can adjust the amount of salt and sugar to your liking. If you don’t like a sweetish taste, use 6 tbsp for the indicated amount of ingredients. l. spoons of sugar and 4 tbsp. l. salt.

Cooking time: 1 hour
Volume: 4 l

Ingredients:

• cucumber – 3 kg;
• drinking water – 1 l;
• sugar – 250 g;
• table vinegar, 9% – 200 ml;
• spicy ketchup – 250-300 ml;

Preparation:

1. Soak the cucumbers, wash them and cut off the stems. Cut large fruits as desired.
2. Sterilize jars and lids.
3. Place cucumbers in jars, pressing them tightly together.
4. Add sugar and salt to a saucepan with water. Place on the fire and stir until the spices are completely dissolved. Add ketchup and stir. Bring the sauce to a boil, add vinegar, stir again and remove from heat.
5. Pour hot sauce over the cucumbers up to the neck of the jars and cover with lids.
6. Place a towel on the bottom of a large saucepan, place the jars and fill with hot water up to the hangers. Place on the fire and bring the water to a boil. Pasteurize the jars for 10-15 minutes after boiling. As soon as the sauce in the jars begins to boil and the cucumbers darken slightly, stand for another 3-4 minutes and roll up the lids of the jars.

To prevent the glass from bursting when pouring hot marinade, direct the boiling liquid to the center of the jar, being careful not to touch its walls.

Another simple recipe for cucumbers in tomato sauce for those who don’t have time to cook. For this snack you will need ready-made tomato juice - store-bought or homemade. To save time, you don’t have to cut the cucumbers, but put them whole, so choose not too large fruits. Add any spices and herbs that you find in the cupboard: peppercorns, mustard seeds, basil, horseradish root and leaves, tarragon, currant leaves, dill and others.

Cooking time: 40 minutes
Volume: 3 l

Ingredients:

• cucumber – 2 kg;
• tomato juice – 1.5 l;
• garlic – 1 head;
• dill - 4-5 umbrellas;
• bay leaf – 2-3 pcs.;
• cloves – 3-4 pcs.;
• peppercorns - black, allspice (3-4 pcs.);
• table vinegar, 9% – 3 tbsp. l.;
• sugar – 1.5 tbsp. l./to taste;
• coarse rock salt – 1.5 tbsp. l./to taste.

To make the sauce from tomato juice more rich and aromatic, add 1 tsp for each liter of juice. tomato paste.

Preparation:

1. Soak and wash the cucumbers.
2. Prepare containers - sterilize jars and lids in any convenient way.
3. Peel and wash the garlic.
4. Place some of the spices and garlic on the bottom of the jars, then compact the cucumbers tightly. Place the rest of the spices on top.
5. Pour tomato juice into the pan, bring to a boil, add sugar and salt. Boil, stirring, for 5-7 minutes.
6. Pour an equal amount of vinegar into each jar (it’s convenient to use liter jars and add 1 tablespoon to each). Pour hot tomato juice and cover with lids.
7. Place a towel on the bottom of a large saucepan, place the jars and fill with hot water up to the hangers. Place on the fire and bring the water to a boil. Pasteurize the jars for 15 minutes after boiling (for 1 liter containers). Then roll them up with lids.
8. Turn the jars upside down, cover with a blanket and leave until completely cool.

We invite you to watch a step-by-step video recipe for another delicious cucumber salad from an experienced housewife. You can even use overgrown greens for this preparation:

Lecho is an awesome appetizer for meat dishes and potatoes! We suggest you make a light cucumber lecho in a spicy tomato sauce. The preparation turns out juicy and moderately spicy. For a more intense aroma, you can add chopped bell pepper (2-3 pcs.).

Cooking time: 1,5 hour
Volume: 3.5 l

Ingredients:

• cucumber – 1.5 kg;
• tomato – 1.5 kg;
• onions (medium) – 4 pcs.;
• garlic – 1 head;
• fresh greens – parsley, basil – 0.5 bunch each;
• cloves – 3-4 pcs.;
• peppercorns - black, allspice - 5-6 pcs.;
• table vinegar, 9% – 100 ml;
• vegetable oil – 100 ml;
• sugar – 3 tbsp. l./to taste;
• coarse rock salt – 2 tbsp. l./to taste.

Preparation:

1. Wash the tomatoes and pour boiling water for 20-30 seconds. Place in a bowl and place in the sink under running cold water. Peel and core the cooled fruits. Cut into arbitrary pieces. Grind the tomatoes through a meat grinder or in a blender until smooth.
2. Wash the greens, dry them and tie them into bunches.
3. Place the tomato mixture on the fire and bring to a boil. Boil for 10 minutes. Add salt, sugar, spices and bunches of herbs (when they give up their aroma, they will need to be removed). Stir and simmer over low heat, stirring until the tomato mass becomes thick and dense.
4. Trim the tails of the prepared cucumbers and cut into slices 0.5 cm thick.
5. Peel, wash and chop the onions into thin half rings.
6. Peel the garlic and chop finely.
7. Place the prepared ingredients in the tomato sauce, add oil and bring to a boil. Cook, stirring, 10 minutes. Pour in vinegar, stir and remove from heat.
8. Sterilize jars and lids.
9. Pour the lecho into hot jars and roll up the lids. Turn over, wrap in a blanket and leave until completely cool.

What methods do you use to prepare delicious cucumbers? Share your favorite recipes with us in the comments.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

This recipe is little known among wide circles of lovers of crispy cucumbers with a piquant taste, but if you try it, be sure to write down the recipe and pass it from hand to hand.

For preparing cucumbers for the winter in this unusual way, both small gherkins and overgrown fruits are suitable.

Ingredients:

• fresh cucumbers – 5 kg,
• tomato paste – 1 l,
• water – 1 l,
• refined sugar – 200 g,
• table salt without iodine - 3 tbsp. spoons,
• odorless vegetable oil - 1 cup,
• table vinegar – 1 glass.

Cooking process:

5 kg of cucumbers are washed in cold water and cut into slices 0.5 cm wide.

The cucumber sauce is prepared in a deep bowl. Mix 1 liter of tomato paste with the same amount of clean water, add 200 grams. granulated sugar, 3 tablespoons of coarse salt (non-iodized), 1 cup of vegetable oil. The mass is thoroughly stirred, put on fire, brought to a boil and simmers for 2-3 minutes.

Place chopped cucumbers into the boiling liquid and pour a glass of table vinegar. Everything is mixed and cooked for 5 minutes.

Then the cucumber salad in tomato sauce is quickly put into sterile jars, which are closed with iron lids (they need to be boiled in advance). Jars of cucumber salad are turned upside down, wrapped in a blanket and left like that until completely cooled.

You can store cucumbers in tomato paste at room temperature.

We thank Marina Aleksandrovna for the recipe and photo of the preparation.

You might be interested in how to make canned pickles with chili ketchup:

Best regards, Anyuta.

Canning an assortment of cucumbers and tomatoes is unlikely to surprise anyone. I suggest preparing cucumbers in tomato sauce for the winter, where the two vegetables will be side by side, but with a completely unusual taste. Once you try it, you'll want to do it again.

I give you several awesome recipes - with onions, garlic, without sterilization. Choose and marinate.

How to make delicious cucumbers in tomatoes

For harvesting, you can take any green vegetables, including overgrown or crooked ones, since you can decide for yourself whether to cut the vegetable or pickle it whole. However, it is better if the cucumbers are the same size and small. Then they will look beautiful on the table, taste more tender, and salt more evenly.

• Don't neglect soaking cucumbers before canning. Unnecessary nitrates will disappear, vegetables will become elastic and filled with moisture.
• If you choose a recipe without sterilization, carefully process the lids and jars; this procedure cannot be avoided. Otherwise, the workpiece may ferment.

Classic recipe for cucumbers in tomato sauce

A traditional option for winter preparation in tomatoes. Take the classic sauce, sweet and sour, without additives.

Yield: 9 half liter jars or 6 per 750 ml.

Take:

• Zelentsy – 5 kg.
• Tomato sauce – 200 ml. Water – 1.5 liters.
• Vinegar 9% - 100 ml.
• Sunflower oil – 50 ml.
• Granulated sugar – 100 gr.
• Onion – 250 gr.
• Garlic 8-9 cloves.
• Salt – 60 gr.
• Black and allspice peas – 5 pcs.
• Bay leaf, dill.

How to roll cucumbers for the winter:

1. Trim the ends of clean cucumbers and soak for 2-3 hours.
2. Shortly before the end of the specified time, prepare the remaining ingredients for canning.
3. Peel the onion and divide into rings. Grind the garlic cloves with a press into a pulp, or finely chop.
4. Place a dill umbrella and garlic pulp on the bottom of clean jars. Fit the cucumbers, whole or in pieces, tightly.
5. Cover the top with onion rings.
6. Prepare the marinade by boiling water with salt and sugar. Add tomato, pepper, bay leaf. Finally, splash in the vinegar.
7. Let it boil vigorously and fill the jars. Cover with lids.
8. Jars must be sterilized. I think everyone knows how this is done. Be sure to place a cloth under the jars to prevent them from jumping or moving around the pan.
9. Sterilize 0.5 liter containers for 10-15 minutes. Count the time from the moment of boiling.
10. Seal the jars, invert and cool. You can store it in the pantry without keeping it at a cold temperature.

Cucumbers in tomatoes without sterilization

No less wonderful recipe, only much easier to prepare.

Take:

The amount of ingredients is given for 2 liters of tomato marinade.

Cucumbers – 5 kg.

• Tomato paste – 500 gr.
• Sugar – 100 gr.
• Garlic heads – 3 pcs.
• Table vinegar – 100 ml.
• Salt – 50 gr.
• Cloves – 6-8 sticks.
• Parsley sprigs, bay leaf.

Step-by-step preparation recipe:

1. Soak the washed cucumbers, with the ends cut off, drain the liquid and dry slightly.
2. Sterilize the jars in any way (by pouring boiling water, in the oven, and other options).
3. Place garlic cloves in jars. Next, place the soaked cucumbers.
4. Fill the jars with boiling water and hold for ¼ hour so that the vegetables have time to warm up.
5. Drain the cooled water into a saucepan. Measure its volume. If the filling turns out to be more than 2 liters, calculate how much spices you need to add.
6. Bring the drained liquid to a boil, add tomato, salt, vinegar and sugar. Let it simmer for a couple of minutes.
7. Fill the jars to the neck, tighten and cool upside down. You can store it in any conditions, even in the room.

Cucumber salad in tomato – awesome recipe

If you chop the greens finely, you will get a very tasty salad in tomato sauce - spicy, tender.

Required:

• Vegetable – 5 kg.
• Tomato sauce, classic - half a liter jar.
• Garlic heads – 3 pcs.
• Onion – 500 gr.
• Sunflower oil – 150 ml.
• Vinegar 9% - 100 ml.
• Granulated sugar – 100 gr.
• Water – 250 ml.
• Salt – 50 gr.

How to prepare salad in tomato sauce:

1. Cut the cucumbers (large or small, decide for yourself). Place in a saucepan.
2. Pour vinegar into the water, stir, add sugar, sauce, salt. Stir again.
3. Peel and chop the garlic and onion in any way. You can chop it finely, but it is better to chop it with a blender into a homogeneous mass. Add to the marinade.
4. Pour the marinade into the pan with the greens and place on the stove.
5. After boiling, cook over low heat. Soon the cucumbers change color to a lighter color.
6. Do not overcook, immediately distribute the salad into jars and roll up.

Video recipe for preparing cucumbers in tomato sauce. If you are not confident in your abilities, watch and repeat. Good luck with your winter harvesting.

Each woman prepares cucumbers for the winter according to different recipes. After all, on cold winter evenings you really want something tasty and unusual. In addition, a cucumber snack is always relevant. But pickled cucumbers in tomato sauce have the most unsurpassed taste.

Recipes for preparing cucumbers in tomato sauce for the winter

Pickled cucumbers in tomato sauce for the winter - recipe

To prepare pickled cucumbers in tomato sauce, take the products indicated in the recipe:

1. Cucumbers of any size - 2.5 kg;
2. Granulated sugar - 1/2 cup;
3. Vegetable oil - 1/2 cup;
4. Table vinegar - 1/2 cup (9%);
5. Garlic cloves - 4 pieces;
6. White onions - 2 medium-sized pieces;
7. Tomato paste or sauce - 250 ml.

Method for pickling cucumbers according to this recipe:

• Prepare the jars. Review them for defects, wash well with soda solution or detergent, rinse in running water and sterilize in a more convenient way for you (over steam, in the oven, in a double boiler);
• Wash the cucumbers and cut them into rings, about 1 cm thick;
• Remove the peels from the onions and garlic cloves, rinse and chop using a meat grinder or blender;
• Mix tomato paste, vinegar and sugar in a separate container. Stir well and add vegetable oil;
• Place all prepared components into a large container, namely: cucumber slices, chopped onion and garlic, marinade. Place the container on the stove and turn the heat to low. Bring the mixture to a boil, and then cook for 5 minutes;
• Place the pickled cucumbers in prepared jars and seal well using a special key.

Spicy cucumbers with tomato paste - a recipe for the winter

To prepare spicy cucumbers, use the ingredients indicated in the recipe:

Preparation of spicy cucumbers includes the following steps:

• Wash the cucumbers well, soak them in cold water for 3 hours (change the water every hour), dry and cut them into large rings;
• Peel the garlic, rinse and chop with a blender or garlic press;
• Mix chopped vegetables and chopped garlic in one container;
• Add to cucumber-garlic mixture paprika, ground red pepper, rock salt, granulated sugar, sunflower oil and tomato paste in the quantity indicated in the recipe;
• Mix all ingredients well and place the container on the stove. Turn the fire to minimum;
• After half an hour, a tomato sauce will form, which should taste not salty, but spicy. Boil hot cucumbers for another 15 minutes, and then add table vinegar 9%. Turn off the fire. Cover the container with a lid and let the preparation brew for 15 minutes;
• During this time, prepare the jars. Wash them well using baking soda or detergent. Rinse in running water and sterilize in a way more convenient for you. Pour boiling water over the lids and also sterilize them;
• Place the hot finished product into prepared jars and roll up well. Let the workpiece cool and take it out for winter storage in a cool room.

Pickled cucumbers with tomato paste for the winter according to a simple recipe

For cooking, use the following products:

Preparation includes the following steps:

• To begin, prepare the jars. Wash and rinse them well. Set it to sterilize. Pour boiling water over the lids;
• Wash the cucumbers well and fill them with water. Preferably ice cold. Let them steep for 3 hours (longer is possible), changing the water every hour. Then the cucumbers will crunch better;
• Place the fruits in prepared sterile jars. Add garlic cloves, bay leaves, parsley. Pour boiling water over it. Let the cucumbers warm up for 15 minutes, and then drain the water. Boil the water again and pour it into the jars of vegetables for 10 minutes. Drain the jars again;
• While the fruits are warming up, cook the marinade. To do this, add salt, vinegar, sugar and tomato paste to boiling water. Bring the marinade to a boil, boil for another 5 minutes and pour into jars with prepared heated vegetables;
• Cover the jars with lids and screw tightly. Turn them over, wrap them up and wait for them to cool completely.. Take cold preparations to a dark, cold room for winter storage.

Recipe for pickling cucumbers for the winter in tomato sauce with sterilization without oil

To prepare cucumbers according to this recipe, prepare the following list of ingredients:

Cooking vegetables according to this recipe for the winter:

• To begin, sort the cucumbers well, wash them and trim the ends on both sides. Place in a container and soak the vegetables in ice water for 4 hours. Don't forget to change the water as often as possible (then the vegetables will crisp better);
• At this time, start preparing jars for preservation. Check them to make sure they do not have cracks, chips or any other defects. After wash with detergent or soda solution and rinse thoroughly in running water. Place the jars to sterilize. To do this, you can use an oven, a container of boiling water or a microwave oven. Pour boiling water over the lids or sterilize them too;
• Peel the garlic. Wash the parsley and dill umbrellas well;
• Place all the spices on the bottom of the jar, and place the cucumbers tightly on top;
• Prepare the marinade. To prepare it, pour water into a container, add granulated sugar, rock salt and tomato paste. Mix all the marinade ingredients well and place the container on the stove.. Turn the heat to high and bring the marinade to a boil. After the marinade boils, pour table vinegar into it;
• Pour the prepared marinade, still boiling, into jars with prepared vegetables up to the neck. Cover the jars with lids;
• Place the jars with the preparation in a container with boiling water for 15 minutes to sterilize. The workpiece should be sterilized at a moderate heat level;
• After this amount of time has passed, carefully remove the hot jars and seal them tightly using a special key. Turn them upside down with their lids and wrap them in something warm. Wait until the workpiece is completely cold and take it to the basement for winter storage.

Recipe for pickled cucumbers for the winter with tomato paste and sterilized oil

For this recipe you will need the following ingredients:

Preparation of this recipe:

• The ingredients indicated in the recipe are designed for approximately 5 3-liter jars. Prepare them. Wash and sterilize well;
• Wash small cucumbers well and cut off the ends on both sides. Soak them in ice water for 3 hours for better crunch in winter;
• Place garlic cloves and bay leaves on the bottom of the jar. Place vegetables on top and dill umbrellas on them;
• Prepare the marinade. To do this, pour water into the pan, table vinegar and add rock salt, granulated sugar and tomato paste, and vegetable oil. Place on the stove, turn on the heat and wait for the marinade to boil. After boiling, the marinade must be boiled for 3 minutes;
• Pour the hot marinade over the cooked vegetables in jars and cover with lids (but do not roll up). Immerse the jars in a container of boiling water for 15 minutes to sterilize. After 15 minutes, carefully remove the jars from the water, wipe them and seal them tightly with prepared sterile lids. Turn the rolled up jars upside down and wrap them in something warm. Wait for the workpiece to cool completely and take it to the basement.