A variety of vegetable dishes should be on the table all year round, and 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 spins will serve as a snack, complement lunch or an independent dish. And with minimal heat treatment, carrots and cucumbers will almost always have the taste and aroma of fresh vegetables.
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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 pepper - to taste.
Wash the cucumbers thoroughly. Cut them into 5 mm circles. Peel and chop the carrots on a grater. Stack vegetables in a large enameled pan. Add to them a mixture of peppers, salt, sugar, pour vinegar and sunflower oil. Stir the mixture and let it marinate for 3 hours in a cool place.
Sterilize jars of the same size. Boil the lids to them. Prepare cans and lids with a margin. Stir the salad and put it in the cans, ramming the salad with a spoon. Pour the vegetables in the jars with the remaining marinade at the bottom of the pan and cover with lids.
Put a towel on the bottom of a large basin or pan and place cans filled with salad on it. Pour warm water into the basin to the shoulders of the banks. Turn on a very small fire under the can with the cans and sterilize the workpieces, depending on their volume. Sterilize one-liter for 20 minutes, half a liter is enough 10 minutes.
After that, carefully remove the jars from the pan. To do this, use special forceps so as not to burn yourself. Roll cans over and turn over. Cover them with a warm blanket and leave to cool in a sauna, so the snack will undergo additional preservation.
Clean the cooled cans in a cool room. The workpiece should be stored at a temperature not exceeding 18 ° C.
Korean cucumber and carrot salad at home
You will need 4 liters:
- carrots - 1 kg;
- cucumbers - 3 kg;
- parsley - 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 you cook the salad. Soak the cucumbers for an hour in cold water, then wash and dry them well. Cut the fruit into half rings 3-4 mm thick. Peel and chop the carrots on a Korean salad dressing grater. Mix vegetables in an enamel bowl.
Peel the garlic, pass through a press or chop and add to the cucumbers and carrots. Wash the parsley, pat dry with napkins and chop finely with a knife. Put it to the vegetables.
Pour oil and vinegar into a pot of vegetables, pour seasoning, salt and sugar, mix everything and let the vegetables marinate for 3 hours. Then lay out on sterilized jars, ramming with a spoon.
Boil the remaining marinade in the pan and pour it hot into the jars of salad. 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 it cools completely.
After about a day, rearrange the salad in the pantry or any other place where winter preserves can be stored. The temperature in this room should not exceed 18 ° C.
Salad of carrots and cucumbers with tomatoes and onions for the winter
You will need 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 cooking
Washed cucumbers cut into not very thin circles or ordinary semicircles. Grate carrots, chopped peeled onions into thin half rings. Wash the tomatoes and pat them dry with a napkin. Cut them into medium sized slices.
Mix cucumbers with carrots and onions in an enameled pan. Add the tomatoes later. Salt the vegetable mixture, pour in the sunflower oil and leave for 30 minutes.
Put the pot on the fire, bring to a boil and simmer the vegetables 10 minutes after everything boils. Add the tomatoes and vinegar now, gently mix the mass and simmer for another 5 minutes.
Sterilize jars, fill with salad and immediately roll up. Turn over, wrap with a blanket and wait for cooling. A salad prepared using this recipe can usually be stored at room temperature.
Harvesting for the winter of cucumbers and carrots with bell pepper
You will need (2–2.25 L):
- cucumbers - 1 kg;
- carrots - 400 g;
- bell 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 dry. Cut off the ends and cut into circles. Peel the carrots, grind it on a grater. Peel the onion, cut into small pieces. Remove the stalks and seeds of the pepper, rinse it.
Slice the pepper into quarters of the rings. Chop the dill finely. Combine the cucumbers, salt, sugar, dill and garlic finely chopped with a knife in a pan. Heat the oil in a pan and fry the onion and pepper in it for 5 minutes. Add carrots and fry for another 2-3 minutes.
Pour water into a pan and simmer for 5 minutes, then put on the cucumbers. Pour the remaining sunflower oil and vinegar into the pan. Put the mixture on the stove, boil and simmer for 7-10 minutes.
Arrange the salad in sterilized jars, roll the lids. Sterilization of the workpiece is not necessary. Turn over, cover with something warm and leave for a day.
Harvesting cucumbers, carrots and onions for the winter
You will need a 700 g jar of:
- 200 g of overripe cucumbers;
- 200 g of 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 in thin circles. Wash the cucumbers, cut off the ends on both sides, soak in cold water for 2 hours. Drain the water, remove the spoiled places, cut into circles the same size as the carrots.
Remove the peel from the onion, rinse and cut into rings, if you get very large, then half rings. Mix vegetables in a deep cup, squeeze garlic to them through a press. Add salt and sugar to the salad, pour in the oil.
Stir several times for 30 minutes to dissolve the seasonings. Lay the workpiece in layers in hot, sterilized jars and pour the resulting sauce. Sterilize food in a water bath for at least 25 minutes. Soak them in the room for 24 hours, turning them over and covering them with warm clothes.
Salad of cucumbers, cabbage and carrots 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 cabbage, wash carrots, peel and chop finely. Wash the cucumbers and cut into strips. Mix vegetables and put in sterilized jars. Prepare the brine and pour into jars. Sterilize the workpiece for 15 minutes and tightly roll.