A variety of vegetable dishes should be on the table all year round, not just in summer. Preparations for the winter from cucumbers with carrots will provide the necessary minimum of nutrients in the diet. Salads, pickled and salted twists will serve as an appetizer, an addition to dinner or an independent dish. And with minimal heat treatment, both carrots and cucumbers will almost always have the taste and aroma of fresh vegetables.
A simple salad of cucumbers and carrots for the winter: a classic recipe
You will need:
- carrots - 1 kg;
- cucumbers - 5 kg;
- table vinegar (9%) - 125 ml;
- sunflower oil - 250 ml;
- salt - 80 g;
- sugar - 120 g;
- allspice and black ground peppers - to taste.
Wash the cucumbers thoroughly. Cut them into 5 mm circles. Peel and grind the carrots. Place vegetables in a large, enamel saucepan. Add to them a mixture of peppers, salt, sugar, pour in vinegar and sunflower oil. Stir the mixture and leave to marinate for 3 hours in a cool place.
Sterilize jars of the same size. Boil the lids for them. Prepare both jars and lids with a margin. Stir the salad and place it in the jars, tamping the salad with a spoon. Pour the marinade over the vegetables in the jars and cover with the lids.
Place a towel in the bottom of a large bowl or saucepan and place the jars filled with lettuce on top of it. Pour warm water into the basin up to the shoulders of the jars. Turn on a very low heat under the basin with cans and sterilize the blanks, depending on their volume. Sterilize one-liter for 20 minutes, half-liter is enough for 10 minutes.
Then carefully remove the jars from the pot. To do this, use special tongs so as not to burn yourself. Roll up the lids and turn over the cans. Cover them with a warm blanket and leave to cool in the sauna, so the snack will undergo additional preservation.
Place the cooled jars in a cool place. The workpiece should be stored at a temperature not exceeding 18 ° C.
Korean cucumber and carrot salad at home
You will need for 4 liters:
- carrots - 1 kg;
- cucumbers - 3 kg;
- parsley greens - 100 g;
- sunflower oil - 250 ml;
- garlic - 4 heads;
- table vinegar (9%) - 125 ml;
- sugar - 200 g;
- seasoning for carrots in Korean - 40-50 g;
- salt - 40 g.
Step-by-step cooking process
Before preparing the salad. Soak the cucumbers for an hour in cold water, then wash and dry them well. Cut the fruits into half rings 3-4 mm thick. Peel and grind the carrots with a Korean Salad Grater. Combine vegetables in an enamel bowl.
Peel the garlic, press or chop and add to the cucumbers and carrots. Rinse the parsley, pat dry with napkins and chop finely with a knife. Place it with vegetables.
Pour oil and vinegar into a saucepan with vegetables, add seasoning, salt and sugar, mix everything and leave the vegetables to marinate for 3 hours. Then spread over sterilized jars, tamping with a spoon.
Boil the remaining marinade in the saucepan and pour it hot into the salad jars. Cover the jars with lids and sterilize them for 15–20 minutes. Then twist the jars, turn over and cover with a warm blanket until they cool completely.
After about a day, move the salad to the pantry or any other place where preparations for the winter can be stored. The temperature in this room should not exceed 18 ° C.
Carrot and cucumber salad with tomatoes and onions for the winter
You will need for 3.5 liters:
- tomatoes - 1 kg;
- cucumbers - 1 kg;
- carrots - 0.5 kg;
- onions - 0.5 kg;
- apple cider vinegar (6%) - 40 ml;
- sunflower oil - 200 ml;
- salt - 40 g.
Step by step cooking
Cut the washed cucumbers into not very thin circles or ordinary semicircles. Grate the carrots, cut the peeled onions into thin half rings. Wash the tomatoes and blot with a napkin. Cut them into medium-sized wedges.
Combine the cucumbers, carrots and onions in an enamel saucepan. Add the tomatoes later. Salt the vegetable mixture, pour in the sunflower oil and let sit for 30 minutes.
Put the saucepan on the fire, bring to a boil and simmer the vegetables for 10 minutes after everything boils. Now add the tomatoes and vinegar, mix gently and simmer for another 5 minutes.
Sterilize the jars, fill with salad and roll up immediately. Turn over, wrap with a blanket and wait until it cools. The salad made with this recipe can usually be stored at room temperature.
Harvesting for the winter from cucumbers and carrots with bell pepper
You will need (for 2–2, 25 liters):
- cucumbers - 1 kg;
- carrots - 400 g;
- Bulgarian pepper - 400 g;
- onions - 200 g;
- sugar - 40 g;
- sunflower oil - 60 ml;
- table vinegar (9%) - 20 ml;
- dill greens - 20 g;
- garlic - 3 cloves;
- salt - 15 g;
- water - 40 ml.
Cooking process step by step
Wash the cucumbers and pat dry. Cut off the ends and cut into circles. Peel the carrots, chop them on a grater. Peel the onion, cut into small pieces. Remove the stalks and seeds of the pepper, rinse it.
Cut the peppers into quarters of the rings. Chop the dill finely. Combine cucumbers, salt, sugar, dill and garlic finely chopped with a knife in a saucepan. Heat the oil in a skillet and fry the onion and pepper in it for 5 minutes. Add the carrots and cook for another 2-3 minutes.
Pour water into the pan and simmer for 5 minutes, then add to the cucumbers. Pour the remaining sunflower oil and vinegar into a saucepan. Place the mixture on the stove, boil and simmer for 7-10 minutes.
Arrange the salad in sterilized jars, roll up the lids. You do not need to sterilize the workpiece. Turn over, cover with something warm, and leave for 24 hours.
Harvesting cucumbers, carrots and onions for the winter
You will need for a 700 gram jar:
- 200 g of overripe cucumbers;
- 200 g carrots;
- 2 cloves of garlic;
- 150 g light onions;
- 5 tbsp. l. sunflower oil;
- 1/2 tbsp. l. sugar and rock salt.
The process of preparing the workpiece in stages
Wash the carrots with a brush, peel and chop into thin slices. Wash the cucumbers, cut off the ends on both sides, soak in cold water for 2 hours. Drain, remove any tainted spots, and cut into circles the same size as the carrots.
Remove the husk from the onion, rinse and cut into rings, if you get very large ones, then into half rings. Combine vegetables in a deep cup, squeeze garlic to them through a press. Add salt and sugar to the salad, pour in the butter.
Stir several times for 30 minutes to dissolve the seasonings. Put the workpiece in layers in hot, sterilized jars and pour the resulting sauce. Sterilize food in a water bath for at least 25 minutes. Keep them in the room for a day, turning them over and covering them with warm clothes.
Cucumber, cabbage and carrot salad for the winter: an easy recipe
You will need:
- 1 kg of white cabbage,
- 2 carrots,
- 1 kg of cucumbers
- 20-30 grams of sugar
- salt to taste.
Wash and chop the cabbage, wash the carrots, peel and chop finely. Wash the cucumbers and cut into strips. Mix vegetables and place in sterilized jars. Prepare brine and pour into jars. Sterilize the workpiece for 15 minutes and roll it up tightly.
Cucumber, carrot and garlic salad in currant juice
You will need:
- 2 kg of cucumbers,
- 250 ml of currant juice,
- 3 carrots,
- 3-4 cloves of garlic,
- sprigs of dill and mint,
- 20 g sugar
- 1 liter of water
- 2-3 black peppercorns,
- 2-3 carnation buds,
- salt.
Wash the cucumbers and cut into slices. Peel the garlic, wash, chop coarsely. Wash and chop the dill and mint sprigs. Bring water to a boil, add currant juice, pepper, cloves, sugar and salt, boil for 3 minutes. Put the cucumbers with garlic in jars along with mint and dill, fill with the prepared mixture. Sterilize the jars and seal them tightly.
