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.

The end of summer and the beginning of autumn is the best time for canning, in particular for preparing salads from them for the winter. Most housewives are starting to look for not only tasty, but also budget-friendly, and also easy-to-prepare cucumber salad for the winter.

Cucumber salad with carrots and onions for the winter, a step-by-step recipe for which I want to offer you, is very similar in composition of products, taste and cooking technology. Yes, and in terms of the cost of preparation, these salads are almost equal. Like the “Winter King” salad, this cucumber salad will be prepared for the winter without sterilization. Of course, this recipe has its own subtleties and nuances, which I will discuss below.

Ingredients:

• Cucumbers – 4 kg.,
• Carrots – 1 kg.,
• Onion – 1 kg.,
• Garlic – 100 gr.,
• Ground black pepper – 0.5 teaspoons,
• Sunflower oil – 7 tbsp. spoons,
• Vinegar – 100 ml.,
• Sugar – 6 tbsp. spoons,
• Salt – 2 tbsp. spoons

Cucumber salad with carrots and onions for the winter - recipe

Wash fresh ones. Before preparing the salad, soak slightly wilted cucumbers in water for several hours so that they are saturated with moisture and become juicy. Next, cut off the ends of the cucumbers on both sides and cut them into circles.

Peel the onions, garlic cloves and carrots. The onion in this salad is chopped into half rings.

Grated on a coarse grater.

Place the prepared onions, carrots and cucumbers in a deep bowl.

Stir the vegetables with a spatula or spoon so that they are evenly distributed.

Squeeze the peeled cloves into a bowl with salad. Sprinkle the salad with black pepper. Instead of ground pepper, you can use peppercorns.

Sprinkle cucumber salad with carrots and onions with salt.

After this, you need to stir it and let it brew until the juice appears.

Therefore, the bowl of salad should be covered and left for 1-2 hours. The infusion time for the salad will depend on several factors. Among which you should highlight the degree of juiciness of the cucumbers and the size of the salad portion that you will preserve. Once the salt has melted and there is enough juice in the salad, transfer it to the pan. Place the saucepan with the salad over low heat.

Cook the salad, stirring so that it does not burn, avoiding boiling over for 15 minutes. While the cucumber salad is cooking, you can sterilize the jars and scald the lids. Both nylon and tin lids are suitable for preserving this salad.

Fifteen minutes after cooking the salad, add sugar, table vinegar and refined sunflower oil.

I know firsthand that many housewives try to add sunflower oil to a jar of salads before seasoning. I don’t recommend doing this; it’s better to boil the oil in the salad itself. Once all the salad ingredients have been added, stir and taste. If you think that the salad is not too spicy (sour), salty or sweet, add vinegar, salt or sugar accordingly. Cook the salad for another 5 minutes.

The finished salad must be placed hot in clean, sterile jars, which will guarantee its long-term storage. Closing salad of cucumbers, carrots and onions for the winter, the jars should be turned over and wrapped thoroughly.

Store it along with other preserves in a cold room - a cellar or basement. The finished salad can be opened and tasted only a week after it was closed. I will be glad if this recipe for cucumber salad with carrots and onions for the winter you will need it.

Cucumber salad with carrots and onions for the winter. Photo

Salad of carrots and pickled cucumbers is an amazing combination of juiciness and bright taste. The combination of colorful vegetables with a spicy dressing makes the dish attractive in a festive way. Fried onions with carrots, pickled cucumbers, canned corn and smoked sausage are harmoniously combined into a New Year's dish.

And on a weekday you can indulge in delicious food. The products used are available, and the salad takes little time. Fortunately, carrots and pickled cucumbers can be found in every home in winter. A nourishing combination of everyday foods satisfies hunger and lifts your spirits. Not to mention the vitamins and nutrients contained in vegetables and seasonings.

Options for salads with carrots and pickled cucumbers

Recommendations for preparing Korean carrot and pickled cucumber salad

We have already performed a similar dish under the name “”. Korean-style carrots were combined with baked chicken, fried potato strips, cucumbers and a dressing based on soy sauce, vegetable oil, garlic and seasonings. Everything was generously sprinkled with sesame seeds and placed into glasses. It turned out to be a cocktail salad.

Today we offer another recipe

Preparation

We take ready-made Korean carrots (200 g) or make them ourselves. Boil two hard-boiled eggs. We chop them randomly and not very large. Grate cheese (150 g), cucumbers (3 pcs.). Turn ham (200 g) into strips.

We collect in layers, each of which we coat with mayonnaise:

1. half cheese with eggs;
2. the same amount of ham;
3. 1⁄2 mass of cucumbers;
4. cheese + eggs;
5. ham;
6. remaining cucumbers;
7. carrot.

Decorate with olives and herbs.

The mentioned puff pastries can be laid out in the form of the symbol of the year - the red Dog. It will turn out quite nice.

What else can you add to a salad with liver, carrots and pickled cucumber?

For 100 g of fried chicken liver, take half a can of canned peas, a head of onion, and a bunch of parsley (50 g). Chop and mix everything, add salt and season with mayonnaise. It will come out nourishing and juicy. If you put it into shortbread tartlets, you will get a wonderful snack for the New Year's table 2018.

A wonderful dish will come from combining pickled cucumbers, cheese and carrots in a salad. We published a similar story. Here is the photo.

Salad with pickled cucumbers, cheese and carrots

Fry two grated carrots and an onion cut into half rings. Combine vegetables with grated cheese (100 g), chopped cucumbers (3 pcs.), wild mushrooms fried in sour cream (150 g), smoked chicken (100 g). Mix, add salt and season with mayonnaise. This real man's dish will satisfy the strongest hunger and will be an excellent appetizer during a festive feast.

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Today we have another experiment on the table - Korean carrot and cucumber salad. The salad turned out to be light, low-calorie, piquant and fresh. Using the simplest and most accessible ingredients, you can prepare a delicious and aromatic dish in 20 minutes. You can vary the spices, I didn’t make anything up, I used only ground black pepper, salt and soy sauce, it seemed quite enough to me, but if you add a little hot red pepper, the salad will only benefit from it.

Carrots and cucumber inspired by Korean salad

Most often, Korean salads are prepared from fresh vegetables, fruits, mushrooms, meat or fish. But sometimes boiled or pickled ingredients are used as ingredients; in any case, such salads turn out tasty and piquant. But such salads should not be dressed with heavy dressings such as mayonnaise. The ideal dressing for Korean salads is soy sauce and any vegetable oil. There are also special ready-made salad dressings, but we all know that they contain monosodium glutamate, which is not very healthy for you and me.

To prepare a Korean-style carrot and cucumber salad, you will need the following ingredients:

Ingredients:

• Carrots (large) – 3 pieces,
• Fresh cucumber (large) – 2 pieces,
• Garlic – 3 – 4 cloves,
• Onion (small) – 1 head,
• Salt and ground black pepper to taste,
• Vinegar essence – ½ teaspoon,
• Granulated sugar - ½ teaspoon,
• Soy sauce – 3 tbsp. spoons,
• Vegetable oil (refined) – 5 tbsp. spoons

Cooking process:

Carrots need to be washed and peeled. Then, using a Korean salad grater, grate the carrots into long strips.

Place the carrots in a deep cup, pour vinegar over them, add salt, ground black pepper, granulated sugar and mix everything thoroughly; you can mash the carrots a little with your hands so that they give a little juice. Then cover the carrots in the marinade with a lid and set them aside to let them steep.

Now wash the cucumbers and cut them lengthwise into thin plastics, and now cut each plastic into long strips, choose the thickness of the strips yourself.

Add the cucumber to the carrots and mix everything thoroughly.

Peel the garlic cloves and pass through a garlic press, place in a common bowl with the salad. Add soy sauce there and mix.

Peel the onion and cut into very thin half rings. Sauté the onion in boiling vegetable oil (refined). Then pour hot oil and onions over the prepared vegetables and immediately mix everything thoroughly. Let the salad brew, then put it on a plate and serve. If desired, you can sprinkle the carrot and cucumber salad with lightly fried sesame seeds and add chopped herbs.

Bon appetit and good recipes!

This wonderful and delicious carrot and cucumber salad can be whipped up in just a few minutes. You can make it all year round and often delight your loved ones and friends with a delicious vitamin dish. The main nuance of preparation is slicing, or rather shredding. Of course, you can use a regular grater, but then the salad will be too juicy.

But if you use a special vegetable cutter or Korean grater, the result will definitely please you. The salad turns out incredibly tasty, the combination of vegetables gives a wonderful aroma, and everything looks very appetizing. This universal dish is suitable for an everyday or holiday table, fasting days or fasting days.

Ingredients:

• 250 g carrots
• 200 g fresh cucumbers
• 1 – 2 onions
• salt, pepper, spices
• 20 ml table or
• 40 ml vegetable oil

Cooking method

Peel the carrots and chop them into thin strips together with the cucumbers, cut the onion into half rings. Combine vegetables in a salad bowl, add salt, spices, pepper, favorite seasonings and season with vinegar and vegetable oil. Mix thoroughly and serve immediately. Remember that it is best to prepare such a salad immediately before serving, so that it does not lose its attractiveness and does not give a lot of juice. Bon appetit.