A simple recipe for preparing cucumbers with carrots and onions for the winter

Homemade preparations help 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 for the table. Prepare these 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 pickled whole or cut into several parts, but most often this combination of products is prepared in the form of a salad. The advantages of this method are that the pickling can be served immediately on the table, for example, with meat and potatoes; you just need to drain off the excess marinade and put the salad on a plate. The smaller the pieces of vegetables, the more they fit into the jar, unlike whole salted fruits.

How to choose ingredients

Cucumbers with pimples are suitable for preparations; smooth ones are best used fresh. Try to select small, firm, recently picked fruits. Otherwise, in the finished salad they will be soft and mushy rather than crispy. Often you come across cucumbers that are uneven in shape, hooked, small, but at the same time fresh and undamaged. It is convenient to use such vegetables just for salad, grated or finely chopped.

If the cucumbers begin to overripe and lose their elasticity, 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 also work well. Do not skimp on 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 pickling cucumber salad for the winter. As a rule, they have the same principle, but differ in the proportions of ingredients, the presence of additional components and spices.

Preparing Ingredients

Cucumbers for rolling can be cut into cubes, circles or grated on a coarse grater - it’s a matter of taste.Depending on the size and shape of the cut, the salad will have a different texture. Do the same with carrots. To make the preparation look more interesting, you can make stars or flowers from vegetable circles using a sharp knife.

Peeled garlic cloves are placed whole in the salad (for example, if cucumbers and carrots are cut into bars) or crushed with a masher. Dill is taken in the form of ordinary greens and whole umbrellas. The greens must be chopped first; the umbrellas are added whole if the salad is not grated.

Place vegetables in jars

To prepare pickled cucumbers with onions and carrots, it is better to take small containers. You can easily eat a liter or half-liter jar in one go, and the opened salad does not have to sit in the refrigerator.

The way the vegetables are laid out in the jar is not fundamentally important for the taste of the finished roll.

The salad looks beautiful when laid in layers - cucumbers, onions, carrots. However, a motley mixture of vegetables, coarsely grated or cut into slices, looks no worse.

Marinating 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 to taste;
• 4 peas of allspice;
• 500 milliliters of water;
• 25 grams of salt;
• 50 grams of sugar;
• 60 milliliters of vinegar 9%.

Preparation:

1. Banks must be sterilized first. The specified amount of ingredients will yield 1-1.5 liters of pickles.
2. Sort the cucumbers and rinse well. Cut into circles no thicker than 1 centimeter.
3. Peel the onions and carrots, cut into rings or grate. Carrots can be cut into shapes. Cut the garlic into thin slices. Chop the dill and mix with cucumbers.
4. Place spices at the bottom of the prepared jars - bay leaf, allspice, garlic. Lay out the vegetables in layers - 2 centimeters of cucumbers with dill, 1 centimeter of onions and carrots.
5. For the marinade, bring water to a boil, reduce heat, add salt and sugar, stir, then pour in vinegar and stir again.
6. Immediately pour the hot marinade over the vegetables in the jars. Cover with lids, do not roll up.
7. In a basin or wide saucepan, bring water to a boil and place it on the bottom of the jar. The water should not reach 2-3 centimeters to their top. Sterilize the workpieces for 15-20 minutes. Then roll it up and leave it 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 have a spicy taste (if the cucumbers are not grated). This is their main difference from simple salted ones, which are prepared in brine.

All cucumber preparations are good served with potato dishes - boiled, fried, mashed potatoes, zrazas and meatballs. You can use pickled vegetables in salads. Cucumbers with onions and carrots are a ready-made salad that can be dressed, if desired, with mayonnaise, sour cream or Greek yogurt and served.

This appetizer is perfect for a holiday table, as well as an everyday lunch or dinner.

How and for how long can preserves be stored?

Thanks to the vinegar in the composition, vegetable preparations will be well stored - as long as all products, hands and utensils are kept clean during the preparation process. After adding the marinade, be sure to sterilize the jars so that the dish does not spoil.

Canned cucumbers are stored in a dark, cool place with low humidity.They don’t have to be placed in the refrigerator - any dark place away from heating appliances will do, ideally a closed loggia, cellar or basement, or a niche under a window. It is advisable to use the preparation in the first year after preparation.