How to properly prepare pickled cucumbers with carrots for the winter

Cucumbers often coexist with carrots in the garden, but you rarely find them together in a bank. The addition of carrots and even its tops will diversify the range of winter preparations, make them nourishing and healthy.

We have compiled information for you on how to choose and prepare vegetables for pickling, with what ingredients are combined and what they are not. Also here you will find proven recipes and tips for preparing and storing salads.

Features of pickling cucumbers with carrots

Cucumbers go well with carrots to taste. For blanks, both orange root crops and green tops are used.

Consider the key points of marinating these vegetables together:

• cucumbers choose pickling varieties in size - no more than 13 cm;
• take ripe carrots, peel them well;
• it is best to add to the marinade vinegar table, not apple, and not citric acid;
• the sterilization process is extremely important - carrots cannot always be perfectly cleaned, sterilization will prevent the growth of bacteria that cause spoilage of the product and swelling of the lids;
• be careful with the choice of greens - dill sprigs will do, but dill umbrellas can spoil the taste, like celery with basil;
• for pickling choose small containers (1-2 liters).

Selection and preparation of ingredients

So let's start with cucumbers:

1. Choose medium-sized cucumbers (10-12 cm). The skin should be firm, firm, with no signs of decay (soft dark spots). Dried and yellowed areas are a sign that the vegetable is not suitable for pickling. It is better if the cucumber is bumpy, but smooth ones will work too. Do not use too "thick" and large fruits for winter harvesting.
2. Rinse the cucumbers under running cold water.
3. Fill a basin or other deep container with ice water and immerse the cucumbers there. The soaking process is 3 to 10 hours. Refresh water or add ice cubes periodically.
4. Rinse the cucumbers thoroughly after soaking. If it's too prickly, use a brush, not a knife.
5. Cut off both ends of the cucumber if you are pickling whole vegetables. If you are making a salad, then cut the cucumbers into circles or plates.

Now about carrots:

1. Separate the carrots from the tops, but do not rush to throw away the green tail.
2. Remove any dirt from the carrots.
3. Grate clean carrots on a coarse grater or chop as you like. Carrots are marinated in circles, cubes, and strips.
4. Rinse and dry the tops. Chop, but not too finely. Its use is at your discretion.

Step by step instructions for cooking

The process of pickling cucumbers with carrots is simple and does not differ from blanks without it. Below are specific examples.

Recipe and proportion options

Cucumbers are whole or cut, and we always cut carrots. We advise you to try both of the suggested recipes.

Option number 1

Ingredients:

• 500 g of cucumbers;
• 500 g carrots;
• carrot tops;
• 2 sprigs of dill;
• black peppercorns (you choose the amount yourself);
• 2 cloves of garlic;
• 1 small onion (optional)
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. vinegar (9%).

Cooking method:

1. Soak cucumbers, peel, cut off the ends.
2. Rinse carrots well, peel (or ideally wash off dirt), separate from the tops.
3. Grate the carrots on a coarse grater.
4. Cut the onion into half rings.
5. Coarsely chop the carrot tops.
6. Sterilize the jars.
7. Place chopped dill, garlic cloves and chopped tops on the bottom.
8. Fill the jar with cucumbers a third.
9. Layer a layer of grated carrots.
10. Add a layer of onion rings on top (thinly).
11. Repeat the layers two more times. The final layer is onions.
12. Boil water.
13. Pour boiling water into jars and let sit for 15 minutes.
14. Drain the water back into the boiling container.
15. Fill with salt, sugar and peppercorns.
16. Boil. Cook for three minutes.
17. Pour in vinegar, remove from stove.
18. Fill the jars with boiling marinade.
19. Place a lid on each jar and sterilize for 12 minutes.
20. Screw on the covers.
21. Turn the containers upside down, wrap for 40 hours.

Option number 2

What you need:

• 600 g of cucumbers;
• 0.5 kg of carrots;
• 2 cloves of garlic;
• 1 bell pepper (optional);
• a sprig of dill;
• Bay leaf;
• peppercorns to taste;
• 2.5 tbsp. l. sugar with a slide;
• 1 tbsp. l. salt without a slide;
• 2 tbsp. l. vinegar (9%).

Cooking method:

1. Keep the cucumbers in ice water for 3-4 hours.
2. Rinse the vegetables.
3. Cut the cucumbers into slices - not too thin.
4. Separate the carrot tops and set aside; they will not be useful in this recipe.
5. Grate the carrots on a coarse grater.
6. Cut the bell pepper into strips.
7. Chop the dill.
8. Combine chopped dill with carrots. Add chopped garlic to this. Stir.
9. Sterilize the jars.
10. Place some of the garlic, dill and carrot mixture on the bottom.
11. Then fill the jar halfway with cucumbers.
12. Spoon out the rest of the mixture.
13. Add bell pepper to the container.
14. Fill the rest of the jar with the remaining cucumbers.
15. Dissolve salt and sugar in water. Add bay leaves and peppercorns. Put on fire.
16. As soon as the water boils, pour the vinegar into the jar.
17. Fill containers immediately with boiling marinade.
18. Cover with lids.
19. Sterilize for 15 minutes.
20. Screw on the covers.

Council. If you like juicy dishes, then before pouring the vinegar, pour 1 tbsp into the jar. l. vegetable oil. Scented oil can also be used.

How to roll up cans correctly

The main thing is sterilization and the correct recipe.

1. Remember to sterilize the jars. Do it in any usual way: in the oven, over a saucepan, over a kettle. Remember to keep the jars clean. Do not use dish detergents, use a baking soda solution.
2. Pouring the marinade into the jar should be gradual. Do not pour all the boiling water all at once and abruptly. Fill at first by a third, after 5-6 seconds - up to half and after a few more seconds - to the very top. This will minimize the risk of cans cracking.
3. Vinegar is poured either into a boiling marinade or into a jar 2-3 seconds before boiling water. Do not add vinegar beforehand.
4. It is advisable to boil the lids or pour over boiling water.
5. After pouring in the marinade, screw the caps back on immediately, do not wait for the marinade to cool.

Storage conditions and periods

For the first two days, give the banks the opportunity to cool down slowly on their own. To do this, after twisting, the cans are turned over onto the lid, wrapped in a dense material that retains heat. So for two or three days, jars stand at room temperature. Then they must be transferred to a cool and dark place for storage.

If you did everything right, then the cucumbers will last a long time, but it is still better to eat them before the onset of the new harvesting season.

Useful Tips

And a few more important nuances:

• carrots are not combined with mustard in grains, you should not add this ingredient;
• parsley will give a spicy taste, and it is better to refuse basil;
• don't use citric acid or apple cider vinegar;
• diversify recipes will help adding tomatoes, but in this case a liter can will not work - you need a larger volume;
• if you add Bulgarian pepper, let it be red or yellow - green with carrots does not match in taste;
• such a preparation is served both as a salad and as an addition to potato dishes.

Let's sum up

Pickles with carrots can be pickled in a variety of ways.The main thing: sterilized jars and well-washed vegetables. Combine vegetables with onions, peppers, dill and parsley. Avoid cabbage, basil, and grain mustard.

Bon appetit and new discoveries in the kitchen!