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Homemade preparations help to save time and money during the cold season, when fresh vegetables in stores are not cheap, and their quality and benefits are questionable. A jar of pickled cucumbers with onions and carrots for the winter is a ready-made salad or appetizer on the table. Prepare such vegetables with your own hands according to any of the proven recipes and see how convenient and tasty it is!
Features of pickling cucumbers with carrots and onions for the winter
Cucumbers with onions and carrots can be marinated whole or cut into several pieces, but most often this combination of products is harvested in the form of a salad. The advantages of this method - salting can be immediately served on the table, for example, with meat and potatoes, you just need to drain the excess marinade and put the salad on a plate. The smaller the pieces of vegetables, the more they fit in the jar, as opposed to whole salted fruits.
How to choose ingredients
Cucumbers with pimples are suitable for blanks; smooth ones are best used fresh. Try to use small, firm, freshly harvested fruits. Otherwise, in the finished salad, they will be soft, mushy, and not crispy. Cucumbers are often uneven, hooked, small, but fresh and intact. It is convenient to use such vegetables just for salad, grated or finely chopped.
If the cucumbers have begun to overripe, have lost their firmness, leave them in salt water for a couple of hours, and then harvest as usual. You can remove the skin from old fruits.
In addition to cucumbers, take carrots and onions, tomatoes and bell peppers are also good. Do not spare the greens, choose fresh, aromatic dill, cilantro, parsley, and various spices for the pickled salad.
How to pickle cucumbers with carrots and onions at home
There are many good recipes for salting cucumber salad for the winter. As a rule, they have the same principle, but differ in the proportions of ingredients, the presence of additional ingredients and spices.
Preparation of ingredients
Cucumbers for rolling can be cut into cubes, slices or grated on a coarse grater - it's a matter of taste. Depending on the size and shape of the slices, the salad will have a different structure. They do the same with carrots. To make the workpiece look more interesting, you can make stars or flowers from slices of vegetables with a sharp knife.
Put the peeled garlic cloves in the salad whole (for example, if the cucumbers and carrots are cut into cubes) or chopped with a crush. Dill is taken in the form of ordinary greens and whole umbrellas. The greens must be pre-chopped, the umbrellas are added whole, if the salad is not grated.
Putting vegetables in jars
For the preparation of pickled cucumbers with onions and carrots, it is better to take small containers. You can easily eat a liter or half-liter jar at a time, and an open salad does not have to stand in the refrigerator.
How the vegetables will be laid out in the jar does not really matter to the taste of the finished roll.
The salad looks beautiful, laid in layers - cucumbers, onions, carrots. However, a variegated mixture of vegetables, coarsely grated or sliced, looks just as good.
Pickling cucumbers with carrots and onions
You will need:
- 2 kilograms of cucumbers;
- 5 medium onions;
- 2 large carrots;
- 3 cloves of garlic;
- 3 bay leaves;
- dill greens to taste;
- 4 allspice peas;
- 500 milliliters of water;
- 25 grams of salt;
- 50 grams of sugar;
- 60 milliliters of vinegar 9%.
- Banks must be sterilized beforehand. From the specified amount of ingredients, 1-1.5 liters of salting will come out.
- Sort the cucumbers, rinse well. Cut into circles no thicker than 1 centimeter.
- Peel the onions and carrots, cut into rings or grate. Carrots can be cut into curly shapes. Cut the garlic into thin slices. Chop the dill and mix with the cucumbers.
- Put spices at the bottom of the prepared jars - bay leaf, allspice, garlic. Lay the vegetables in layers - 2 centimeters of cucumbers with dill, 1 centimeter of onions and carrots.
- For the marinade, bring water to a boil, reduce heat, add salt and sugar, stir, then add vinegar and stir again.
- Pour the hot marinade over the vegetables in the jars immediately. Cover, do not roll up.
- In a basin or wide saucepan, bring water to a boil, place on the bottom of the jar. The water should not reach 2-3 centimeters to their top. Sterilize the blanks for 15-20 minutes. Then roll up and leave to cool to room temperature, wrapped in a blanket or blanket.
How to serve the finished product
Pickled cucumbers are preserved with the addition of vinegar; a good finished product should be crispy and spicy (unless the cucumbers are grated). This is their main difference from simple salted ones, which are harvested in brine.
All cucumber preparations are good to serve with potato dishes - boiled, fried, mashed potatoes, zraz and meatballs. You can use pickled vegetables in salads. Cucumbers with onions and carrots is a ready-made salad that can be seasoned, if desired, with mayonnaise, sour cream or Greek yogurt and served.
Such an appetizer goes well with a festive table and an everyday lunch or dinner.
How and how much conservation is stored
Thanks to the vinegar in the composition, the workpieces from vegetables will be well stored - subject to the cleanliness of all products, hands and utensils during the cooking process. After adding the marinade, be sure to sterilize the jars so that the dish will not spoil for sure.
Canned cucumbers are stored in a dark, cool place with low humidity. They do not have to be put in the refrigerator - any darkened place far from heating appliances will go, ideally a closed loggia, cellar or basement, a niche under the window. It is advisable to use the blank in the first year after preparation.