Salad of carrots and pickled cucumbers. Salad of cucumbers and carrots for the winter Salad of cucumbers, carrots and garlic

22.03.2024 Diets

Fresh vegetable salads go well with any dish, but in winter such snacks are expensive. An alternative to them is canned food, during the preparation of which the vegetables were subjected to minimal heat treatment. For example, a salad of cucumbers and carrots, closed for the winter, almost always has the taste and aroma of fresh vegetables and can compete with sliced vegetables. Moreover, if the technology is followed, even an inexperienced housewife can make such a preparation.

Cooking features

When preparing canned vegetables for the winter, it is very important to be attentive to detail, follow the recipe exactly and not ignore the recommendations accompanying the recipe, even if they seem unimportant. It is especially important to follow preservation technology for those who do not have much culinary experience. Advice from experienced chefs will help a novice housewife make a cucumber and carrot salad for the winter truly tasty and healthy.

For most cucumber salads, you can use non-standard vegetables, including overgrown ones. However, you need to understand that young cucumbers will make the appetizer more tender and tasty. If you do decide to use overgrown cucumbers, take the trouble to cut out areas with large seeds.
If the cucumbers are a little wilted, there is nothing to worry about. It's very easy to restore them. To do this, just soak the fruits for an hour or two in cold water. The colder the water, the better. True, you can’t keep vegetables in water for too long, otherwise they will turn sour and you won’t be able to make a salad from them.
The more time vegetables are exposed to high temperatures, the less beneficial substances are retained in them, and cucumbers may lose their crunchiness during heat treatment. However, heat treatment increases the safety of canned vegetables: they become less demanding on storage temperature and last longer. Cucumber and carrot salads can usually be made in two ways. In the first case, vegetables are stewed over low heat for 10–20 minutes, depending on the recipe, then placed in jars, which are sealed, turned over and covered with something warm for subsequent preservation. In the second case, all the ingredients are mixed and infused in a cool place for quite a long time, from 3 to 12 hours, then the salad is put into jars and sterilized. You can decide for yourself which option to choose.
Carrots for salad are usually grated. It looks much more beautiful if you do it with a grater designed for making Korean salads. However, if desired, it can be grated on a regular grater with large holes or simply cut into thin strips. This can be done either with a knife or with a vegetable peeler, removing thin layers of the vegetable with it.
If the salad includes bell peppers, it is better to give preference to red or yellow ones, since the green one will be “lost” in the salad and will not be able to give it an appetizing appearance.
An important condition for canning is compliance with sanitary requirements. In particular, you can only use clean jars for canned food, not just washed, but also sterilized. The lids of the jars are also sterilized by boiling.

A salad of cucumbers and carrots, prepared for the winter in accordance with the recommendations listed, will certainly meet your expectations, no matter what recipe you choose.

Cucumber and carrot salad

Composition (for 5–5.5 l):

cucumbers – 5 kg;
carrots – 1 kg;
table vinegar (9 percent) – 125 ml;
vegetable oil – 0.25 l;
sugar – 120 g;
salt – 80 g;
black and allspice ground pepper - to taste.

Cooking method:

Wash the cucumbers thoroughly using a brush. Cut them into circles about 5 mm thick or into cubes.
Peel the carrots and chop them using a grater. If you prefer, you can use a food processor, although this will make the carrots look less appetizing.
Place the vegetables in a large enamel container. Add salt, sugar and a mixture of peppers to them, pour in vinegar and vegetable oil. Stir and leave to marinate for 3 hours in a cool room.
Sterilize the jars. It is better to prepare them with a reserve, although if you have some salad left unpreserved, you will be happy to eat it just like that. It is important that the jars are the same size, otherwise the process of subsequent sterilization along with the salad may be delayed.
Boil the lids.
Stir the salad and place it in jars. When filling them, tamp down the salad with a spoon.
Pour the marinade remaining at the bottom of the pan over the vegetables in the jars and cover with lids.
Place a towel in the bottom of a large saucepan and place jars of salad on it. Pour warm water into the pan; its level should reach the jars' hangers. Place the pan with the jars on low heat and sterilize for 10–20 minutes, depending on their volume (20 minutes sterilize liter jars of salad, 10 minutes - half-liter jars).
Carefully remove the jars from the pan. To do this, it is better to use special tongs, then you will not get burned.
Roll up the jars and turn them over. Cover with something warm. While cooling in the sauna, the snack undergoes additional preservation.

Store the salad in a cool room or cellar. The workpiece should be stored at a temperature not exceeding 18 degrees.

Korean cucumber and carrot salad

Composition (for 4 l):

cucumbers – 3 kg;
carrots – 1 kg;
parsley – 100 g;
garlic – 4 heads;
vegetable oil – 0.25 l;
table vinegar (9 percent) – 125 ml;
Korean carrot seasoning – 40–50 g;
sugar – 0.2 kg;
salt – 40 g.

Cooking method:

Soak the cucumbers for an hour in cold water, wash well and dry. Cut into half rings 3–4 mm thick.
Peel the carrots and chop them on a grater designed for making Korean salads. Mix with cucumbers.
Divide the garlic into cloves, peel, pass through a hand press or chop using a blender, add to the carrots and cucumbers.
Wash, dry with a napkin and finely chop the parsley with a knife. Place it with the vegetables.
Pour vinegar and oil into a container with vegetables, add seasoning, sugar and salt, mix everything.
Marinate the vegetables for 3 hours. Then spread, tamping with a spoon, into sterilized jars.
Boil the marinade and pour it hot into jars with salad.
Cover the jars with lids and sterilize them for 10–20 minutes.
Twist the jars, turn them over, cover with a warm blanket and leave to cool under it.

After a day, the salad can be moved to the pantry or other place where your supplies for the winter are stored. It is important to ensure that the temperature in this room does not exceed 18 degrees, then the snack will definitely not spoil before you have time to eat it.

Carrot and cucumber salad with tomatoes and onions

Composition (3.5 l):

cucumbers – 1 kg;
tomatoes – 1 kg;
carrots – 0.5 kg;
onions – 0.5 kg;
vegetable oil – 0.2 l;
apple cider vinegar (6 percent) – 40 ml;
salt – 40 g.

Cooking method:

After washing and drying the cucumbers well, cut them into not too thin circles or semicircles.
Grate the carrots.
After removing the peel, cut the onion into thin half rings.
Wash the tomatoes and pat dry with a napkin. Without peeling, cut into slices, not too thin, but not large either.
Mix cucumbers with onions and carrots in a saucepan. There is no need to add tomatoes at this stage.
Salt the vegetable mixture, pour oil into it and leave for half an hour.
Place the pan on the stove and simmer the vegetables for 10 minutes after the contents of the pan come to a boil.
Add vinegar and tomatoes, stir gently and simmer for another 5 minutes.
Fill sterilized jars with salad and seal them immediately. Turn over, wrap and wait until it cools almost completely.

The salad prepared according to this recipe can be stored at room temperature - it is not fussy.

Cucumber and carrot salad with bell pepper

Composition (for 2–2.25 l):

cucumbers – 1 kg;
carrots – 0.4 kg;
sweet pepper – 0.4 kg;
onions – 0.2 kg;
salt – 15 g;
sugar – 40 g;
vegetable oil – 60 ml;
table vinegar (9 percent) – 20 ml;
dill greens – 20 g;
garlic – 3 cloves;
water – 40 ml.

Cooking method:

Wash the cucumbers. Blot with a napkin. Cut off the ends and cut into small circles.
Peel the carrots and grate them.
Peel the onion and cut into small pieces.
Wash the peppers, remove the stems and seeds.
Cut the pepper into quarter rings.
Chop the dill with a knife.
In a saucepan, combine cucumbers, dill, salt, sugar and finely chopped garlic with a knife.
Heat the oil in a frying pan and fry the onion and pepper in it for 5 minutes. Add carrots, fry for another 2-3 minutes.
Add water to the carrots, peppers and onions, simmer them for 5 minutes and add to the cucumbers.
Pour the remaining oil and vinegar into the pan.
Place the vegetable mixture on the stove. After it boils, simmer the vegetables for 7-10 minutes.
Place the salad in jars, which you should have sterilized by this time, and roll up the lids. There is no need to sterilize salad jars.
Turn the jars over, cover with something warm and leave for a day.

After the specified time, the salad can be safely stored in the pantry - it will stay at room temperature until the next season without causing you any trouble. Unless you eat it first, which is likely.

Cucumber and carrot salad has a fresh taste and enticing aroma that will remind you of summer, no matter what time of year you open it.

Korean-style spicy snacks and salads are always in great demand. Such salads are good for friendly feasts, and you can take them with you outdoors. They are also good because the more they cost, the tastier they become.

I offer another option - carrots are complemented with fresh cucumbers. The snack turns out very juicy and crispy. My recipe for Korean cucumbers and carrots contains neither vinegar nor soy sauce. Adjust the spiciness to your liking!

Let's prepare the ingredients for the salad.

Peel the carrots and grate them on a special grater. You can use a regular one, it won’t affect the taste!

Wash the cucumbers, cut them lengthwise and scrape out the pulp and seeds with a spoon. It will give the salad excessive wateriness, so it’s better to get rid of it.

Cut the cucumbers into thin slices. Let's add some salt.

Mash the coriander into large crumbs. Remove the seeds from the chili pepper and cut into strips. Let's peel the garlic.

Mix cucumbers and carrots in a bowl. Squeeze the garlic through a press.

Heat the oil in a frying pan. Add coriander, chili and Korean carrot seasoning and heat it up a little, literally 10-20 seconds. Stay close to the stove or the chili may burn!

Pour hot oil with spices over carrots and cucumbers.

Mix carefully. Let's taste it. Add salt and sugar if necessary.

Korean cucumbers and carrots are ready. Bon appetit!

You can please your loved ones with a delicious vegetable salad not only during their ripening season, but also in winter. To do this, you will have to put in very little effort, since carrot and cucumber salads for the winter are quite easy to prepare.

This option can also be an excellent option for a winter salad. It consists of simple ingredients, and the result is a very tasty and healthy salad.

Required Products:

Cucumbers – 5 kg;
carrots – 1.5 kg;
onions – 3 pcs.;
garlic – 3 heads;
vinegar – 0.2 l.;
sugar – 0.2 kg;
salt – 0.15 kg;
black pepper – 1 tbsp. l.;
curry seasoning – 1 tsp;
sunflower oil – 1 cup.

Preparation:

Rinse all vegetables well. Cut the cucumbers into thin rings. Remove the carrots and onions from the outer skin and also cut into rings. Chop the garlic cloves as finely as possible.

Interesting to know! A city in the United States of America was named after garlic. This city is Chicago. Its name translated from Indian means “wild garlic”.

Place the chopped vegetables into an enamel container. Drizzle everything with oil and vinegar and add all the spices. Mix everything thoroughly.

Leave in this form for 2-3 hours so that the salad releases its juice. After this, put the container on the fire and heat until the cucumbers change color.

Sterilize the jars and boil the lids. Place the prepared salad with the appropriate name “finger lickin’ good” into jars and roll up. Store in a cool place.

Having learned these recipes, you can preserve the taste of summer in salad jars until winter. And most importantly, the beneficial substances of the vegetables from which they consist. After all, they are so lacking in the cold season. These salads are easy to prepare, but will not leave any member of your family indifferent.

Salad with tomatoes and onions

This salad is convenient to have on hand when guests suddenly arrive and there is nothing to treat them with. To correct the situation, just open a jar of cucumber and onion salad and put it on a serving plate.

Read also: Apple jam for the winter - 16 simple recipes

Required Products:

Cucumbers – 1 kg;
tomatoes – 1 kg;
carrots – 0.5 kg;
garlic – 1 head;
onion – 0.5 kg;
sugar – 0.15 kg;
salt – 0.075 kg;
allspice – 10-15 peas;
vegetable oil – 0.5 tbsp.;
vinegar 9% – 1 tbsp.;
dried dill seeds – 2 tsp.

Preparation:

Young crispy cucumbers are more suitable for this salad. They and other vegetables should be rinsed. Remove the skins from carrots, onions and garlic.

Cucumbers are cut into rings, their thickness should be approximately 1 cm. Tomatoes should be cut into slices, and onions into rings. Grate the carrots using a grater with large holes. And garlic into thin slices.

Interesting to know! Carrots, like a toothbrush, cleans tooth enamel and massages gums, which prevents diseases of the oral cavity and teeth.

Place the salad ingredients into already sterilized jars. It is most convenient to use half-liter jars. In each, put about 1 clove of garlic, some dill seeds and a few peas of allspice.

Now let's prepare the marinade. Boil 1.5 liters of water, dissolve salt and sugar in it. Then pour in the vinegar. While the marinade is still boiling, pour the jars with the salad, cover with lids and roll up using a seaming wrench.

After seaming, place all the jars bottom to top and wrap them in a warm blanket. Leave them in this state until the next day. Then move to a cool place to store.

Recipe with cabbage without sterilization

In winter, when vitamins are so lacking, a winter salad of seasonal vegetables can help replenish them.

Required Products:

Cabbage – 1.5 kg;
cucumbers – 0.5 kg;
carrots – 0.5 kg;
tomatoes – 0.5 kg;
onion – 0.5 kg;
green dill – 0.050 kg;
garlic – 1 head;
hot pepper – 0.5 pcs.;
vinegar 9% - 0.150 l.;
vegetable oil – 0.2 l.;
sugar – 1 tbsp. l.;
ground black pepper – 0.5 tbsp. l.;
bay leaf - 1 for each jar;
salt – 2 tbsp. l.

Preparation:

Rinse all vegetables. Chop the cabbage and place in a deep saucepan. Add all the salt to it and mix. This is necessary for the cabbage to produce juice.

Read also: Pumpkin jam with dried apricots – 7 aromatic recipes

Peel the onion and cut into half rings. Also peel and slice the garlic. Place both ingredients into a saucepan and stir well.

Cut all the cucumbers into thin slices and also add them to the salad. Chop the hot pepper very finely and add it to the pan. If desired, you can omit the pepper.

Tomatoes that are firm and not overripe are best. They need to be cut into slices. Then add to the rest of the ingredients, stir and add butter.

Good to know! Vegetable oil plays an important role in salad. After rolling, the oil rises to the top and forms a protective film. This will prevent the top of the lettuce from becoming moldy.

If at the end of slicing there is not enough juice, you should wait about 30 minutes more. At the end add sugar and pepper.

Next, put the pan on the fire and bring to a boil, then boil for another 10 minutes, since we are preparing it without sterilization. After boiling, pour in vinegar. The salad should be stirred periodically during cooking.

Place a bay leaf at the bottom of a sterile jar and fill it with still hot salad. Then roll it up and place it bottom up. The jars must cool for at least 24 hours. After this time is over, you can move them to where they will be stored until winter.

Cooking with bell pepper and Korean seasoning

This version of the salad, with bell peppers and Korean seasoning, can be rolled into jars for the winter or cooked immediately before use.

Required Products:

Cucumbers – 1 kg;
bell pepper – 2 kg;
carrots – 0.100 kg;
garlic – 6 cloves;
vegetable oil – 0.080 l.;
Korean carrot seasoning – 1-2 tsp;
sugar – 1 tbsp. l.;
salt – 0.5 tbsp. l.;
vinegar 9% - to your taste.

Preparation:

Rinse all vegetables thoroughly. Cut the cucumbers lengthwise into 4 or 6 pieces. Also cut the pepper into longitudinal strips, having first freed it from the seed capsule.

Remove the outer skin from the carrots and cut them using a Korean carrot grater or the same knife. Peel the garlic and crush it with a garlic press.

Place bell pepper strips in a preheated frying pan with vegetable oil. After the pepper becomes soft, add carrots to it. Stirring all the time, fry for several minutes.

A cucumber and carrot salad according to this recipe takes a long time to prepare, but in terms of the effort expended by the housewife, it is not much more difficult than any other. The main secret of this cooking method is that it allows you to make a thick and dense salad from these ingredients with a very small amount of liquid. A salad that will not “drown” in its own juice released by the cucumber when serving, and which, in consistency, is exactly a salad, and not a sauce, like.

For 3-4 servings you will need 2 greenhouse cucumbers, 1-2 carrots (depending on their size), 100 gr. soft cottage cheese and 100 gr. sour cream. Can be replaced with a similar amount of thick yogurt. The minimum seasonings I use are garlic, pepper and salt.

Three cucumbers on a coarse grater.

Salt the grated cucumber and mix it thoroughly. Leave for an hour, stirring a couple more times during this time.

After marinating the grated cucumber with salt, drain the liquid through a sieve or colander, and also carefully squeeze the cucumber with your hands or with a wooden pestle for pounding potatoes. Do you know how much liquid it will take from two cucumbers? 250 ml and more!