Cucumber and carrot salad for the winter

Cucumber and carrot salad for the winter

Fresh vegetable salads are suitable for any meal, but in winter such snacks are expensive. An alternative to them can serve as canned foods, in the preparation of which the vegetables were subjected to minimal heat treatment. For example, a cucumber and carrot salad, closed for the winter, almost always has the taste and aroma of fresh vegetables and is able to compete with sliced ​​vegetables. Moreover, with the observance of technology, even an inexperienced hostess can make such a billet.

Cooking Features

When preparing canned vegetables for the winter, it is very important to be attentive to trifles, to precisely follow the recipe and not to ignore the recommendations accompanying the recipe, even if they seem insignificant. It is especially important to comply with the technology of preservation for those who do not have much culinary experience. Tips from experienced culinary specialists will help the novice hostess to make a salad of cucumbers and carrots for the winter really tasty and healthy.

  • For most cucumber salads, non-standard vegetables can be used, including overgrown vegetables. However, you need to understand that from young cucumbers snack get more tender and tasty. If you still decide to use overgrown cucumbers, take the trouble to cut out the areas with large seeds.
  • If cucumbers are a bit underwhelmed, there is nothing to worry about. It is very easy to restore them. To do this, it is enough to soak the fruit for an hour or two in cold water. The colder the water, the better. True, vegetables cannot be kept in water for too long, otherwise they will sour and the salad will not be made of them.
  • The more time vegetables are exposed to high temperatures, the less nutrients they preserve, and cucumbers may lose their crispiness during heat treatment. However, heat treatment increases the safety of canned vegetables: they become less demanding to storage temperature, cost longer. Salads from cucumbers and carrots can usually be done in two ways. In the first case, the vegetables are stewed over low heat for 10-20 minutes, depending on the recipe, then laid out on the banks, 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 laid out in cans and sterilized. Which option to choose, you can decide for yourself.
  • Carrots for salad are usually ground on a grater. It looks much more beautiful if it is done with the help of a grater designed for cooking Korean salads. However, if you wish, you can rub it on a regular grater with large holes or simply cut into thin strips. This can be done both with a knife and a peeler, removing the thin layers of the vegetable.
  • If Bulgarian pepper is included in the salad, it is better to give preference to red or yellow, since the green one will be “lost” in the salad and will not be able to give it a delicious appearance.
  • An important condition for canning is compliance with sanitary requirements. In particular, only clean cans can be used as canned food, not just washed, but also sterilized. Covers to banks are also sterilized by boiling.

A cucumber-carrot salad cooked for the winter in accordance with the recommendations listed above will certainly meet your expectations, whatever recipe you choose.

Cucumber and carrot salad

Composition (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 - to taste.

Method of preparation:

  • Wash cucumbers thoroughly with a brush. Cut them into slices about 5 mm thick or in blocks.
  • Peel the carrots and chop them with a grater. If you wish, you can use a food processor, although in this case the carrots will look less appetizing.
  • Put the vegetables in a large enamel container. Pour salt, sugar and pepper mixture to them, pour in vinegar and vegetable oil. Stir and leave to marinate for 3 hours in a cool place.
  • Sterilize the jars. It is better to prepare them with a reserve, although, if you have a little lettuce left unserved, you will be happy to eat it and so. It is important that the banks be of the same size, as otherwise the process of their subsequent sterilization with the salad may be delayed.
  • Boil the lids.
  • Stir the salad and place it in the jars. When filling them, tamp the salad with a spoon.
  • Pour the vegetables in the jars with the marinade left on the bottom of the pan and cover with the lids.
  • At the bottom of a large pot, lay a towel and put a jar of salad on it. Pour warm water into the pan, its level should reach the banks up to the hangers. Put the saucepan with the cans on a low heat and sterilize for 10-20 minutes, depending on their volume (for 20 minutes sterilized liter jars with salad, 10 minutes - half liter).
  • Carefully remove the jars from the pan. It is better to use special tongs for this, then you will not burn yourself.
  • Roll banks, flip. Cover with something warm. Cooling down in the conditions of the sauna, the snack is preserved.

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

Korean cucumber and carrot salad

Composition (4 liters):

  • cucumbers - 3 kg;
  • carrots - 1 kg;
  • parsley - 100 g;
  • garlic - 4 heads;
  • vegetable oil - 0, 25 l;
  • table vinegar (9 percent) - 125 ml;
  • seasoning for carrots in Korean style - 40-50 g;
  • sugar - 0, 2 kg;
  • salt - 40 g.

Method of preparation:

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

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

Carrot and Cucumber Salad with Tomatoes and Onions

Composition (for 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.

Method of preparation:

  • Cucumbers, well washed and dried, cut into not too thin circles or semicircles.
  • Rub carrots.
  • Onion, freeing from the husk, cut into thin half-rings.
  • Wash tomatoes and blot with a napkin. Without peeling, cut into slices, not too thin, but not large.
  • Mix cucumbers with onions and carrots in a saucepan. Tomatoes at this stage do not need to add.
  • Salt the vegetable mixture, pour oil into it and leave for half an hour.
  • Place the pan on the stove and stew the vegetables for 10 minutes after the contents of the pan boil.
  • Add vinegar and tomatoes, mix gently and stew for another 5 minutes.
  • Fill sterilized jars with salad and roll them up immediately. Turn, wrap and wait for almost complete cooling.

Salad prepared according to this recipe can be stored at room temperature - it is not caprious.

Cucumber and carrot salad with bell peppers

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.

Method of preparation:

  • Wash cucumbers. Blot with a napkin. Cut off the tips and cut into small circles.
  • Peel carrots, chop grated.
  • Peel the onions, cut into small pieces.
  • Pepper wash, remove the stalk and seeds.
  • Cut pepper into quarters of rings.
  • Chop the dill with a knife.
  • Combine cucumbers, dill, salt, sugar and finely chopped garlic in a saucepan.
  • 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, stew them for 5 minutes and place them on the cucumbers.
  • Pour the remaining oil and vinegar into the pan.
  • Place the vegetable mixture on the stove. After it boils, stew vegetables 7-10 minutes.
  • Spread the salad on the jars that you should be able to sterilize by this time, roll up the lids. Sterilize jars of salad is not necessary.
  • Turn the jars over, cover with something warm and leave for a day.

After a specified time, you can safely put the salad in the closet - it will stand at room temperature until the next season, without causing you any trouble. Unless you eat it before, which is likely.

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

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