The best recipes for pickled cucumbers with carrots and onions for the winter

Every housewife has a few recipes for winter preserves in her pantry. Crispy cucumbers are a favorite family treat, even as an appetizer for the holiday table. For those seeking new flavors, as well as for those who prefer traditional, tried-and-true recipes, today we'll share... How to make delicious cucumbers with carrots and onions for the winter.

Finely chopped carrots absorb the marinade's liquid thoroughly, giving them a texture similar to cucumbers. This harmoniously accentuates their flavor. The onion is a pleasant addition to this combo. Housewives who live in small apartments and don't have the extra space of a basement will appreciate the fact that the prepared jars can be stored simply at room temperature.

Tip! Use only small cucumbers. They have the most crunch and are juicier.

Tips for pickling cucumbers with carrots and onions for the winter

To ensure successful and delicious pickling of vegetables, there are a few key points to follow. Before canning, soak the vegetables in cool water for several hours, or overnight if possible. This will allow them to absorb the water and give them a pleasant crunch. If you buy cucumbers at the market or in the store, ask the seller for varieties suitable for pickling, not for salads.

It's okay to deviate slightly from the recipe. The quantities of ingredients can be adjusted based on your family's preferences. A little more horseradish leaves will give the appetizer a crispier texture; a little more horseradish root will enhance the flavor for those who appreciate a spicy kick. Adding mustard and tarragon will add a wonderful aroma and a spicy kick. A couple of oak leaves will make the cucumbers very firm.

One of the secrets of a good housewife is adding a couple of teaspoons of vodka to the marinade. This simple trick will extend the shelf life of the snack without affecting its flavor.

You can choose a recipe that doesn't require canning. In this case, simply use jars with resealable lids.

After canning, place the jars in a warm place for 24 hours, wrapped in a blanket or throw. Be sure to leave them upside down. After the expiration date, store them in a designated storage area where they can be kept for up to a year.

How to choose ingredients

First of all, choose attractive cucumbers that are not too large, firm, and free of visible damage, dryness, or yellowing. The cucumbers should have a pimpled texture. Carrots and onions also shouldn't be large—medium or even small ones will suffice. These vegetables will be easier to work with, peel, and cut. They will be more saturated with juice and will retain their flavor better.

How to pickle cucumbers, carrots, and onions at home

There are many ways to pickle cucumbers at home. They're all roughly the same, differing only in the size of the container, the proportions of ingredients, and the addition of additional seasonings, herbs, and spices.

Preparing the ingredients

Cucumbers can be sliced, diced, grated, or left whole. The flavor won't change; it's all a matter of personal preference. The same goes for carrots. They can be presented beautifully by carving them into decorative shapes or flowers with a knife. The texture of the finished product will vary depending on this. Garlic is often left whole, or, in extreme cases, pressed. Dill is harvested in sprigs, cut and chopped, and the greens are folded separately.

We put vegetables into jars

It's much more convenient to store produce in liter or half-liter jars than in larger containers. They can be eaten within a few days, so there's no risk of the salad spoiling. The way you arrange the vegetables won't affect the taste of the preserves; it's also a matter of habit and preference. It's especially convenient to store the slices in slices about one centimeter thick. You can layer them or mix them.

Pickling cucumbers with carrots and onions

Unlike salting, which involves the presence of a salt solution, pickling cucumbers requires the presence of vinegar, which is the basis of the marinade.

There are many recipes for pickled cucumbers with carrots, and we'll share one of the best, in our opinion. The quantities listed are based on one half-liter jar. If you prefer larger containers, you can easily calculate the required quantities. Before you begin pickling the cucumbers, make sure you have all the ingredients. For one jar, you'll need the following:

1. Cucumbers – 3 pieces (medium).
2. Carrots – 1 piece (medium).
3. Dill umbrella – 1 piece.
4. Garlic – 2 cloves.
5. Black pepper (peas) – 3 peas.
6. Red chili pepper – 2 thin rings.
7. Sugar – 2 teaspoons.
8. Salt – 1 teaspoon.
9. Table vinegar 9% – 20 milliliters.

Wash the cucumbers very thoroughly, paying special attention to the cavities. There should be no dirt or dust left anywhere. Trim the edges.

Wash and peel the carrots, then rinse them again. Peel the garlic. Cut an umbel from the dill sprig. Slice the cucumbers and carrots into rings a little less than a centimeter thick.

In our case, we're using half-liter jars, but you can use liter-size jars as well. In this case, you'll need to double the amount of ingredients. We'll be layering the ingredients.

• The bottom layer is dill, garlic, peppercorns and red chili pepper.
• Next, add cucumbers and carrots, sliced ​​into circles.
• Prepare the marinade. Bring 200 milliliters of water to a boil, dissolve the salt and sugar in it, wait until it returns to a boil, and finally add the vinegar.
• Pour the marinade into the jar, cover with a lid, and place it in the bottom of a container of hot water. Bring to a boil, then let it simmer for another 10 minutes.

Tip! Place a piece of cloth or a cloth napkin on the bottom of the pan. This will prevent cracks in the jar.

• The final touch is rolling up the jars using the traditional method.

How to serve the finished product

A traditional side dish for pickled and salted cucumbers is potatoes, whether boiled, fried, or otherwise. These ingredients pair harmoniously and have been a favorite for generations. If desired, you can add a dressing such as mayonnaise, butter, or sour cream to the cucumbers, but the dish is delicious even without it. This appetizer is perfect for both a festive dinner and an everyday meal.

How and how long canned food is stored?

Canned vegetables can be stored for no more than a year in a cool place away from direct sunlight.

Store your ingredients in a room with low humidity. Otherwise, mold is more likely to form.