Cucumber and carrot salad for the winter: recipes, cooking features

Prepared by: Alexey Marchuk

09/25/2015 Cooking time: 19 hours 0 minutes

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I have prepared similar salads for the winter many times, but this one turns out especially good. The whole secret is in beautiful cutting of vegetables for salad. Carrots and cucumbers are cut into thin strips “Korean style”. Try it!

Cucumbers marinated with carrots for the winter in liter jars

The vegetables are slightly sweet, have a mild taste and are very aromatic. This preparation is liked not only by adults, but also by children. Along with cucumbers, carrots also disappear. Happy crunching!

Ingredients for 1 liter jar:

cucumbers - 700 g;
garlic - 1 clove;
carrot - 1 pc.;
parsley - 2 sprigs;
allspice - 2 pcs.;
black pepper - 8 pcs.;
mustard seeds - 1 tsp;
sugar - 1.5 tbsp. l;
table salt - 1 tbsp. l;
vinegar 9% - 1 tbsp. l.

Cooking steps:

We take small greens (ideally gherkins). Before starting work, soak the vegetables in cold water for several hours. During this time, they will acquire lost density and elasticity if the vegetables were collected more than a day ago. It is advisable to change the water 2-3 times.

After soaking, rinse the cucumbers and cut them into halves.

Peel the carrots, wash them and cut them into medium-sized circles.

Wash the containers thoroughly with baking soda, then rinse well. The next stage of preparation is sterilization. It can be done in any available way. Boil the iron lids for seaming for at least 5 minutes.

Place parsley sprigs, a clove of garlic, black and allspice pepper into a sterilized jar, and also add mustard seeds.

Place cucumber halves, alternating them with carrot circles. Place the vegetables all the way to the top of the jar, pressing lightly.

First set the filtered water to boil. Pour boiling water over carrots and cucumbers in a jar. Cover with a metal lid, but don’t roll it up! To keep the container warm longer, you can wrap it. Thus, additional sterilization of vegetables will take place. They should warm up well, so leave the jar for 15 minutes.

After a certain time, pour the water from the jar into a saucepan and heat it. The mustard seeds and pepper will later be returned back to the jar. Add salt and granulated sugar. After boiling, pour vinegar, stir, keep on fire for another minute.

Pour the finished marinade into the jar again and immediately roll it up. Turn it over, placing it upside down. Wrap it up well. Let it cool in this state. Only cooled preservation can be transferred to a dark and cool room.

Pickled cucumbers and carrots are ready for the winter! These cucumbers can be used to make salads, but you should take into account the slight sweetness that carrots add. They are also very tasty as a snack.

Features of storing cucumber preparations

During pickling, vegetables undergo thorough sterilization, which ensures their long-term preservation for many months. However, for this, pickles also need to create an optimal maintenance regime.

To do this, jars need to be stored:

in dry conditions;
in a place protected from sunlight;
at a temperature of no more than +10…+15°С.

You might be interested in reading how to pickle sliced cucumbers for the winter.
Pickled cucumbers with carrots are one of the best ways not only to preserve cucumbers, but also to give this vegetable a new aroma and elegant taste. Preparing these pickles is not difficult; it requires a standard set of kitchen utensils and only 30 minutes. However, the most important thing is to provide the pickled vegetables with the correct maintenance, otherwise they will spoil in a few weeks.

The most delicious recipe for Korean cucumbers and carrots for the winter

A winter snack using this technology turns out to be aromatic, the vegetables crunch as if they were fresh, as if they had just been picked from the garden and cut into a salad. A slight hint of garlic adds a certain touch of piquancy to the dish. The amount of components is indicated for 10 kg of vegetables, but for the first test they can be halved.

Choosing the Main Ingredient

Overgrown cucumbers, covered with yellowed skin, are much cheaper than their young “brothers”. It would seem an ideal option for preparing a large amount of winter salad. However, such fruits should not be used for preservation: large seeds, sour taste, and meaty texture can ruin even an ideal recipe. Here are six more tips for choosing your main salad ingredient.

Color. The younger the cucumber, the greener and juicier it is. It is from these fruits that delicious, crispy preparations are obtained.
Pimples. With dark spines they are great for preservation. White tubercles are an indicator of the salad variety; the vegetable is suitable for pickling, but you should not expect a characteristic crunch and elasticity.
Hardness. Elastic fruits are preferable to soft, wilted ones.
Skin. The thinner the peel, the faster and better the vegetable will be soaked in brine or marinade.
Taste. The cucumber should not be bitter or sour; it is difficult to correct such properties with the help of preservation.
Density. Suitably cut fruit has no internal voids in the pulp.

The varieties “Zozulya”, “Voronezhsky”, “Kustovoy”, “Raznosol F1”, “Crispy”, “Zakuson F1”, “Ira F1”, “Kapelka”, “Dalnevostochny”, “Kurazh F1”, “Kapelka” are ideal for preservation. Parisian gherkin", "Springhead F1", "Phoenix".

Delicious pickled cucumbers with carrots and onions

All recipes for canned vegetables can be interpreted to suit your own taste preferences, and this one is no exception. If you want the cucumbers to become even crispier and sharper, you need to increase the amount of horseradish leaves. Tarragon with dry mustard will help make vegetables aromatic and unusually spicy, and oak leaves will add a hint of woody aroma. The ingredients in the recipe are based on a 3 liter container.

Ingredients:

cucumbers - how many will fit into the jar;
garlic cloves – 9 pcs.;
onions – 3 heads;
carrots – 3 pcs.;
dill umbrellas – 3 pcs.;
black peppercorns – 10-15 pcs.;
water – 1 l.;
granulated sugar – 3.5 tbsp;
table salt – 1.5 tbsp;
table vinegar (9%) – 90 ml.

Preparation:

Wash the cucumbers and soak them in ice water for 6-8 hours, then cut off the tails on both sides. Prepare the remaining vegetables, peel them, cut the onion into thick rings, and cut the carrots into bars along the entire length into 8-10 pieces. Be sure to sterilize the jars and pour boiling water over the metal lids.

Place dill umbrellas, garlic cloves cut in half and peppercorns at the bottom of the containers. Then line the onion rings mixed with carrots, distribute the cucumbers and repeat the layers again. When the jars are filled, pour boiling water over them and let them sit, covered, for 20 minutes.

Then pour all the liquid into a saucepan, add granulated sugar and salt, as well as vinegar. Bring the marinade to a boil, leave for 2 minutes, and then immediately pour into jars. At the end, roll up the containers with metal lids and leave the preservation until it cools completely in the house under additional heat.

How to prepare crispy cucumbers with carrot tops for the winter

Carrot tops are very rarely used as an additional ingredient in the process of preparing various preparations for the winter. It goes best with cucumbers. Its advantage is that it is easy to wash before putting it in jars, and it also gives the vegetables a slight sour note and a sweetish aroma.

Ingredients:

cucumbers – 8 kg;
carrot tops – 32 pcs.;
table salt – 3 tbsp;
granulated sugar – 1.5 tbsp;
table vinegar (9%) – 1 tbsp.;
water – 4 l.

Preparation:

Prepare the jars, wash and sterilize them. Then place carrot tops on the bottom (4 branches in each container). Next, place the cucumbers tightly and fill the jars to the top with boiling water, and then wait until they cool to room temperature. After this, drain all the liquid into a separate pan and prepare the marinade.

For it, add granulated sugar and table salt to the water, put it on the fire and wait until it boils. Then pour in the vinegar and turn off the flame. Pour boiling brine into jars and immediately seal them with metal lids. Turn the canning upside down, place it in the room, additionally wrap it in a warm blanket and leave for 2-3 days, then transfer it to the cellar.

What to serve with

Cucumber salad prepared for the winter can be served as a snack. But it goes especially well with potato dishes and other vegetable dishes. Here are three ideas.

Potato zrazy with chicken

Melt 100 g of lard cut into pieces in a frying pan, add two chopped onions and sauté until the vegetable is translucent.
Add 300 g of minced chicken, fry, stirring, until cooked.
Boil 400 g of potatoes, peel and process in a meat grinder. Mix with egg and three tablespoons of flour.
Roll small balls from the potato-flour mixture, flatten into flat cakes, place a small amount of minced meat in the middle of each piece, pinch the edges, roll the product in flour.
Fry on both sides until golden brown.

Country style potatoes

In a deep bowl, mix half a glass of vegetable oil with three tablespoons of spices (you can use oregano, pepper, thyme, coriander and other spices to taste).
Remove the peel from medium-sized potato tubers (1 kg) and cut each into four parts.
Immerse the vegetable in the aromatic mixture and stir.
Place the potato wedges on a baking sheet and leave for 25-30 minutes in an oven preheated to 220°C.

Vegetable cutlets

Place two or three eggplants and one sweet pepper in an oven preheated to 220°C for 25-30 minutes.
Place the vegetables in a bowl, cover with cling film and leave for ten minutes.
Remove the skin from the eggplants and remove the seeds from the peppers.
Chop the pepper into pieces and mix with 50 g of grated hard cheese, add salt.
Process the eggplants in a meat grinder, combine with 50 g of grated hard cheese, an egg, and five tablespoons of breadcrumbs.
Divide the mixture into eight parts, form into flat cakes, place the pepper filling in the middle of each, and make cutlets.
Dip each product in flour and fry on both sides.

Recipes for cucumber salads for the winter will help you stock up on beautiful and tasty preparations. At one time, you can implement several ways of preparing snacks at once, just by changing the cutting method and one or two ingredients. This approach will help busy housewives reduce the time spent on home preservation.

Marinate cucumbers and carrots as a winter salad

This appetizer will be a real treat for any winter lunch or dinner. It’s very easy to prepare, because you don’t need to simmer or fry anything additional. Since there is almost no heat treatment, vegetables retain the maximum amount of nutrients and vitamins.

Ingredients:

cucumbers – 3 kg;
onion or white – 1 kg;
carrots – 0.5-0.7 kg;
vegetable oil – ½ tbsp.;
vinegar - ½ tbsp.;
table salt – 2 tbsp;
granulated sugar - ¼ tbsp.;
black and allspice – 5 peas each.

Preparation:

Prepare the cucumbers, wash them, dry them with a towel and remove the tails from both sides, and then cut into rings. Peel and chop the carrots on a regular coarse grater or device for preparing Korean salads. Peel the onion or white onion, then cut into thin half rings or oblong feathers.

Advice! If desired, you can add bell or sweet peppers and a little garlic to the recipe to give it a more piquant taste.

Place all prepared ingredients in an enamel or glass container. Season them with salt, sugar, a mixture of black and allspice. Be sure to add vegetable oil, pour in vinegar and mix thoroughly. Leave to marinate for 3 hours. After the time has passed, put the salad into jars, leave them to sterilize for 15 minutes after boiling, and then roll up the lids.

Preparation

Canned cucumber salad for the winter is easy to prepare. First, cucumbers need to be cleaned of dirt in water using a clean clothes brush, which does not damage the skin but removes dirt.

Wilted fruits can be “reanimated” by soaking for two to ten hours in cold water. This procedure will restore the vegetable’s elasticity and remove approximately 15% of nitrates. The water needs to be changed every two hours.

The method of chopping vegetables depends on the specific recipe. The fruit can be cut into rings or half rings, large or small cubes, strips, grated or minced.

Young spring cucumbers can accumulate a lot of nitrates. From such fruits you need to cut off the skin, which contains most of the harmful substances. When preparing cucumbers for eating, it is recommended to remove 2 cm from both ends of the vegetable.

Cucumbers with carrots and bell peppers for the winter - video recipe

The cucumber harvest is almost always abundant. Therefore, you can afford to prepare several jars of delicious winter snacks with whole small-sized vegetables. They are perfectly complemented by multi-colored bell peppers and bright carrots. The marinade turns out spicy due to the presence of herbs, dill umbrellas, a mixture of peppers and garlic in the jar.

In winter, you definitely need to make preparations from cucumbers with the addition of carrots, onions, and sweet peppers. All salads and appetizers turn out delicious, rich with a bright aroma of spices, garlic and piquant spiciness. They are always welcome, both on the everyday and on the holiday table, under any side dish and separately from everything else.