Among the abundance of methods for harvesting cucumbers for the winter, pickling with carrots is considered one of the most exotic. This combination makes it possible for a cucumber to acquire special notes, which from a very simple dish makes the pickles a real decoration of the festive table. Although this recipe is not considered difficult, it has many secrets, so many housewives do not manage to cook pickles perfectly. This article will examine in detail the preparation of pickled cucumbers with carrots, and also list the main stages of the process.
Selection and preparation of cucumbers
Absolutely any kind of cucumber is suitable for pickling in banks, while the following are considered a prerequisite for high-quality pickles:
- the absence on the fruits of putrefactive foci and traces of parasite damage;
- only fresh and young cucumbers with unripened seeds;
- fruits not more than 10-12 cm in length (for convenience and rational use of the volume of cans).
Did you know? In ancient times, cucumber was so popular that it was even mentioned in the Bible. In the Holy Scriptures, a vegetable was called a traditional vegetable crop, used everywhere for food by the ancient Egyptians.
After you have selected the required number of fruits, they should be prepared for pickling.
For this:
- thoroughly wash vegetables from the remnants of tops and dirt;
- soak the cucumbers in cold water for 2–4 hours, the procedure will help to remove residual dirt, and also give the pulp a special crispy structure;
- cut the tops on the fruits, this will help the marinade better soak the pulp.
Pickled cucumbers with carrots for the winter
To pickle a vegetable, you will need a set of the following kitchen items:
Three-liter cans, metal lids for a twist, a sealing key, 1-2 tablespoons, 1-2 teaspoons, a kitchen knife, a cutting board, a measured glass, a 3-5 liter pan, a 5-10 liter deep-sided pan, 1 m² clean gauze.
Important! If you want a richer flavor of marinade, half rings can be replaced with grated carrots.
1 can of 3 l30 minutes
allspice
10-15 peas
Nutritional value per 100 g:
Wash kitchen utensils and vegetables thoroughly.
Sterilize jars and lids.
Put pepper, bay leaf, peeled garlic, dill, mustard seeds and currant leaves at the bottom of the containers.
Peel the carrots and onions, and then cut them into rings.
Put half chopped onions and carrots at the bottom of the cans. Fill cans of cucumbers. In the first layer, the fruits need to be arranged vertically, with a cut on a pillow of carrots and onions, the next ones in random order. With the remnants of chopped onions and carrots fill the void.
Prepare the marinade, for this, dissolve salt, sugar in boiling water, and then pour vinegar.
Pour the cans with boiling marinade, and cover them with sterile lids.
Put cheesecloth on the bottom of the pan with high sides and put jars in it.
Fill the pan with water to the middle, and put on medium heat.
After the water boils, boil the vegetables for about 5 minutes, and then roll them.
Turn containers upside down and wrap with a thick cloth.
Soak the vegetables for 12-24 hours, and then transfer them to the refrigerator or cellar.
Wash kitchen utensils and vegetables thoroughly.
Sterilize jars and lids.
Put pepper, bay leaf, peeled garlic, dill, mustard seeds and currant leaves at the bottom of the containers.
Peel the carrots and onions, and then cut them into rings.
Put half chopped onions and carrots at the bottom of the cans. Fill cans of cucumbers. In the first layer, the fruits need to be arranged vertically, with a cut on a pillow of carrots and onions, the next ones in random order. With the remnants of chopped onions and carrots fill the void.
Prepare the marinade, for this, dissolve salt, sugar in boiling water, and then pour vinegar.
Pour the cans with boiling marinade, and cover them with sterile lids.
Put cheesecloth on the bottom of the pan with high sides and put jars in it.
Fill the pan with water to the middle, and put on medium heat.
After the water boils, boil the vegetables for about 5 minutes, and then roll them.
Turn containers upside down and wrap with a thick cloth.
Soak the vegetables for 12-24 hours, and then transfer them to the refrigerator or cellar.Video recipe
Pickled cucumbers with carrots for winter
Features of storage of cucumber blanks
During pickling, vegetables undergo thorough sterilization, which ensures their long-term preservation for many months. However, for this, pickles also need to create an optimal content regime.
For this, banks need to be stored:
- in dry conditions;
- in a place protected from sunlight;
- at a temperature of no more than +10 ... + 15 ° С.
