If your cucumbers have outgrown, it doesn’t matter - they can be used to make very delicious salad for the winter! Of course, it’s better not to take the ones that are too yellow, but feel free to “use” the rest. I’ve come across a recipe like this very often: and they all mainly differ in the cutting of vegetables. I liked this one, where cucumbers and carrots are cut into long, thin strips - “Korean style”. You can use a special grater for slicing “Korean-style carrots”, or a good and sharp knife, or a special double-sided vegetable peeler, by the way, a very good and useful thing! This salad “Korean-style cucumbers with carrots” is very simple to prepare, and the result is simply excellent - you’ve already tasted it - you can serve it as an appetizer for a holiday or dinner table, and so on, when you want to crunch on something spicy!
Ingredients
To prepare the winter salad “Korean-style cucumbers with carrots” we will need:
large cucumbers - 2.5 kg (cut into strips - 1.5 kg);
large carrots - 2 pcs. (cut into strips - 250 g);
garlic - 1 head.
For the marinade:
vinegar 9% - 125 ml;
sugar - 1/4 cup;
vegetable oil - 125 ml;
salt - 1 tbsp. l. (with a slide) or to taste;
Korean carrot seasoning - 1/2 sachet (15 g).
Cooking steps
Wash the cucumbers well and trim off the “butts”.
Wash and peel the carrots.
Grate the cucumbers into strips down to the core with seeds (I would say just “clean” the cucumber).
Before laying out the salad, mix again, place in dry, sterilized jars (I use 0.5-liter jars), pour the remaining marinade over the vegetables. Sterilize jars of salad in a way convenient for you. I do this: I cover the jars with the preparation (!) with lids (I don’t close or roll them up!!!), put them in cold oven, turn on the minimum temperature, as soon as the oven warms up, increase the temperature to 150 degrees and sterilize for 15 minutes. Then I carefully take out the jars and roll them up (if they are screw-type, close the lids tightly). Turn the rolled cans upside down and wrap them in a blanket until completely cooled (I usually keep them for a day). Store "Korean-style cucumbers with carrots" salad in a cool place or in the refrigerator.
Winter salad "Korean cucumbers with carrots"If your cucumbers have outgrown, it doesn’t matter - they can be used to make a very tasty salad for the winter! Of course, it’s better not to take the ones that are too yellow, but feel free to “use” the rest. I’ve come across a recipe like this very often: and they all mainly differ in the cutting of vegetables. I liked this one, where cucumbers and carrots are cut into long, thin strips - “Korean style”. You can use a special grater for slicing “Korean-style carrots”, or a good and sharp knife, or a special double-sided vegetable peeler, by the way, a very good and useful thing! This salad “Korean-style cucumbers with carrots” is very simple to prepare, and the result is simply excellent - you’ve already tasted it - you can serve it as an appetizer on a holiday or dinner table, or even when you want to crunch on something spicy!
Large cucumbers - 2.5 kg (cut into strips - 1.5 kg);
large carrots - 2 pcs. (cut into strips - 250 g);
garlic - 1 head.
For the marinade:
vinegar 9% - 125 ml;
sugar - 1/4 cup;
vegetable oil - 125 ml;
salt - 1 tbsp. l. (with a slide) or to taste;
Korean carrot seasoning - 1/2 sachet (15 g).
Wash the cucumbers well and trim off the “butts”. 
Wash and peel the carrots. 
Grate the carrots into long thin strips. 
Grate the cucumbers into strips down to the core with seeds (I would say just “clean” the cucumber). 
Combine all vegetables, add grated garlic fine grater, and all the ingredients for the marinade, mix thoroughly. Cover the bowl (or container in which the salad is located) with film and put it in the refrigerator for a day. Stir 4-5 times during marinating. 
Before laying out the salad, mix again, place in dry, sterilized jars (I use 0.5-liter jars), pour the remaining marinade over the vegetables. Sterilize jars of salad in a way convenient for you. I do this: I cover the jars with the preparation (!) with lids (I don’t close them or roll them up!!!), put them in a cold oven, turn on the minimum temperature, as soon as the oven warms up, increase the temperature to 150 degrees and sterilize for 15 minutes. Then I carefully take out the jars and roll them up (if they are screw-type, close the lids tightly). Turn the rolled cans upside down and wrap them in a blanket until completely cooled (I usually keep them for a day). Store "Korean-style cucumbers with carrots" salad in a cool place or in the refrigerator.
- Cucumbers (any, both young and overripe) – 1 kg,
- Carrots – 200 g,
- Garlic – 1 head (large),
- Vegetable oil (refined) – 100 ml,
- Vinegar (essence 70%) – 1 tbsp. spoon,
- Granulated sugar – 5 tbsp. spoons,
- Salt – 1 tbsp. spoon,
- Seasoning for cooking carrots in Korean - 1.5 teaspoons,
- Ground black pepper – 1 teaspoon,
- Ground red pepper – ½ teaspoon.
Cooking process:
To prepare this salad, we need peeled carrots, which need to be grated on a special grater for Korean salads.
We select cucumbers that need to be washed and then cut. You can choose any cutting method you like, it’s very important to me appearance dishes, which is why I decided to cut the cucumbers using a grooved potato grater. I must say, it turned out very beautifully. Ribbed cucumber circles are even very cute.
Then place the cucumbers in a deep saucepan, sprinkle with granulated sugar, salt, ground red and black pepper (you can use any seasoning), I also added a little Korean carrot seasoning for flavor.
Pass the peeled garlic cloves through a garlic press and add the garlic mass to the cucumbers.
Add carrots grated into long thin strips to all the ingredients, pour vegetable oil and vinegar over everything. Mix everything thoroughly. Leave the vegetables to steep for 2 hours. During this time, cucumbers and carrots will give a lot of juice.
Then you need to put the prepared vegetables into small jars, I took half-liter jars, fill everything with the released juice and cover with lids.
Now comes the time for sterilization - not a very pleasant process for me, as I previously thought, but everything turned out to be quite easy and simple! I covered the bottom of the pan with a small towel and placed the jars on it, then poured water so that it hid the jars up to the shoulders. Next, put the pan on the fire and sterilize 0.5 liter jars for 15 minutes after boiling.
Now carefully remove the jars from the pan with hot water and immediately roll them up with a key. Be very careful!
Bon appetit and successful preparations wishes site Notebook recipes!
Any winter hot dish simply needs some tasty vegetable addition. Co fresh products in winter it’s problematic: the high cost does not allow you to please yourself with such a delicacy! Therefore, the replacement will be winter salads from cucumbers and carrots. Prolonged stewing is not used for them, which “kills” the vitamins in the fruits and “takes away” part of the amazing taste qualities. The closure procedure is simple and not burdensome. All that remains is to open the prepared preserves for the meal and enjoy the crispy, spicy components of the snack! In a pickled salad, greens remain almost as fresh, with a full range of their inherent minerals.
Winter salads from cucumbers and carrots: a budget option
Budget option delicious vegetable preparation, for which housewives scour many sources culinary recipes during the period of cucumber preservation, in particular, it may consist of the following ingredients:
5 kg cucumbers,
1 kilo carrots,
A glass of otta table and refined vegetable oil,
Allspice and ground black pepper,
Half a glass of granulated sugar,
4 tbsp. table salt.
Cucumbers are being prepared. They must be washed thoroughly with a soft brush and then left to drain. Having trimmed the butts, peeled vegetables are cut into thin circles (but not thinner than 0.5 cm) or cubes. Carrots for salad are cleaned of dirt, washed thoroughly in warm water and dry with a paper towel or napkin. Then the carotel should be coarsely chopped in a food processor or grated by hand.
In a large bowl (the material of the dish is glass or “enamel”), the vegetable components are combined and seasoned with granulated sugar, table salt, and two types of pepper. In addition, it flows into them vegetable oil, and the mixture is stirred to evenly distribute all the ingredients. Semi-finished cucumber and carrot salad for the winter must first marinate for 3 hours in a moderately warm room.
After 3-4 hours, the present mass, which has released the juice, is laid out in sterilized jars, compacting with a spoon, up to the very neck of the container. The jars are covered with lids, placed in a pan with heated water (should cover the containers by 2/3 in height) and pasteurized for 10-13 minutes. The cucumber-carrot salad is hermetically sealed, turned over onto lids and kept on the kitchen table until the container cools. Storage is supposed to be in a dark place, as for other winter preparations. The appetizer is appropriate to serve as an independent treat or as an addition to other dishes.
The experience of housewives shows what to can vegetable salads It’s better to put it in a small container, so that, as they say, you can take it and eat it. Maximum displacement 0.75-1 liter. In this case, it is advisable to wash the jars using a time-tested method. baking soda, which has proven itself to be excellent and environmentally friendly detergent, after use (before sterilization) the jars simply need to be rinsed with running water.
Recipe 2
An excellent replacement for the classics you like is Korean-style cucumber-carrot salad. Products needed for canned snacks to the cold weather, make a list:
3 kg greens,
1 kg carrots,
A large bunch of parsley
Several heads of garlic (3-4 pcs.),
A glass of vegetable oil and octa 9%,
Korean carrot seasoning (1-2 packs),
1 partial tbsp. ground black pepper,
A glass of granulated sugar,
1.5-2 tbsp. coarse pickling salt.
An alternative solution is to use ready-made marinated carotel, thanks to which salad from Korean carrots cucumbers for the winter acquires a bright taste. But, if you have free time, you can marinate both vegetables at the same time in an abundance of spices and in their own juice.
Before processing, the greens are soaked for several hours in cold water, and after cutting off the butts, the fruits are cut into neat small slices or oblong bars. The size of the cut is very important: vegetables that are too chopped will turn into unwanted food. homogeneous mass, A big pieces They will not marinate well and will remain raw inside. The carrots are chopped on a special grater with thin long threads. Washed parsley (sometimes dill, cilantro and other greens are added to it) is finely chopped; In some variations of the recipe, it is enough to separate the parsley into leaves.
Having mixed vegetables and herbs in a suitable bowl, add dry seasoning “Korean style” to them (one package is enough, but an additional second package will not hurt for the “spiciness” of the taste). You will also need spices, ocet and oil, crushed garlic. On to spicy mixture add chopped chili pod. Vegetables are seasoned with the prepared dressing and infused in it for up to 4 hours. This time will be enough for the cucumbers and carrots to release juice abundantly. All that remains is to put it in jars and sterilize the salad for a quarter of an hour for it long-term storage. Finishing touch– roll up a mix of two vegetables!
Winter salads from cucumbers and carrots: with onions
The next preparation includes almost the same set of products plus onions. In terms of technology and cost, it is similar to the popular salad " Winter King", but has its own characteristics and, accordingly, differences. The ingredients for the onion soup will be:
4 kg cucumbers,
A kilogram of onions and carrots,
100 g garlic cloves (peeled),
7-8 tbsp. refined sunflower oil,
100 ml table otsta,
2 tbsp. sand sugar,
6 tbsp. coarse table salt,
A little ground black pepper.
The greens for the recipe are well washed; failed fruits are pre-soaked to restore the elasticity of the structure and increase juiciness. The butts are cut off, and the vegetables themselves are cut into circles. Onions are cut into half rings, garlic into slices; The carotel is grated. The main components are poured into a bowl deeper and mixed to distribute evenly among themselves. Raw salad sprinkled ground pepper(by the way, ground can be replaced with grain), salt, and stir thoroughly again.
During subsequent infusion, the container and contents must be covered. Juice secretion time during which salads of cucumbers, carrots, onions for the winter Not only does the juice pour in, but the marinating process itself takes place, not strictly fixed.
It depends on individual facts: the juiciness of vegetables (of the selected variety), the total number of ingredients, the size of the portion of the product, etc. When it comes sufficient quantity juice and grains of table salt dissolve, the “Korean-style” dish is transferred to a cooking pan and simmered over low heat for about 15 minutes.
During boiling, active boiling should not be allowed, and the mass must be stirred regularly to prevent it from burning.
A quarter of an hour will be enough to sterilize the sealing jars and scald the lids with boiling water. By the way, for clogging this recipe Both iron and nylon covers are suitable.
After 15 minutes, ocet is added to the brew, granulated sugar and sunflower fried butter. After stirring, a control test of the salad is carried out for taste (to correct the degree of salinity, spiciness, etc.).
An overly soft, inexpressive taste can be corrected with an additional portion of ozta or sugar, while extending the cooking for 5 minutes. To guarantee long-term storage, the dish is packed hot into jars, after which they are turned over and wrapped tightly.
Tip: The proposed preparation makes an excellent filling for. Having wrapped the required contents in a flour sheet, a spoon or two of lettuce is added to it as a sauce to freshen the taste and add spiciness. But before uncorking the recipe, it is advisable to keep it for a week or two in a cool cellar or pantry.
Recipe 4
Often closed due to their pleasant texture. Also, cucumber twists are valuable for their freshness (properly prepared, not subject to long boiling). But various auxiliary inclusions give them a special charm; for example, tomatoes and carrots. Tomatoes add a pleasant acidity and dilute salad marinades. own juice, and carotel is attractive with its specific sweetish flavor. The proposed “union” of vegetables produces a stunning salad, for which the ingredients are taken in the following quantities:
A kilogram of cucumbers and tomatoes,
0.5 kg each of carotel and turnip-onion,
40 ml apple otsta,
Partial glass of vegetable oil,
40 g coarse salt.
Vegetables for wrapping " Salad of tomatoes, cucumbers, carrots for the winter» are undergoing a training procedure. The carrots are washed, peeled and grated with a coarse thread. Tomatoes are cut into small slices, but not too chopped. Cucumbers and onions are finely chopped into circles and rings. Then mix cucumbers, onions and carrots with a short infusion for about 10 minutes. Afterwards they are put on fire and simmered for 12-15 minutes. The tomatoes are added and the stewing continues for a short time. Add salt, vegetable oil and apple citrus. And the brew is poured into sterilized jars for packing.
Winter salads from cucumbers and carrots: Recipe 5
Canned salads are just as popular as fresh summer salads. The ingredients of one of these blockages will be:
1.3-1.5 kg greens,
200 g sweet bell pepper,
100-150 g of onion and carotel,
70-80g parsley leaves,
50 g garlic,
30 g horseradish roots,
90 g each of granulated sugar and table salt,
150 ml octa 9%,
A handful of grain black pepper.
Small cucumbers are cut into neat pieces of the same (approximately) size; these can be circles 0.5 cm thick. It is advisable to select vegetables with small seeds and thin skin for snacks. Before slicing, the greens undergo wet processing, cutting off the butts during the process. Peppers are chosen yellow or bright red (green ones in the total mass will look faded, without contrast). Their testes and white partitions are cut out, the boxes are rinsed and crushed into very thin strips. Carrots are cut in a similar way. Garlic and turnip bulbs are peeled and chopped arbitrarily thinly; although the garlic can simply be divided in half. Washed in cold water fresh parsley is disassembled into leaves. The horseradish root is kept in water for 30 minutes, and then peeled and chopped into pieces 3 cm long and 0.5 cm thick.
Carrot and pickled cucumber salad – amazing combination juiciness and bright taste. Union of colorful vegetables with spicy dressing makes the dish festively attractive. Fried onions with carrots, pickles, canned corn And smoked sausage combine harmoniously into New Year's dishes.
Yes, and on a weekday you can indulge yourself 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 period. A nourishing combination of everyday foods satisfies hunger and lifts your spirits. Not to mention vitamins and useful substances 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 straws, cucumbers and 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:
- half cheese with eggs;
- the same amount of ham;
- 1⁄2 mass of cucumbers;
- cheese + eggs;
- ham;
- remaining cucumbers;
- carrot.
Decorate with olives and herbs.
Mentioned puff pastries can be laid out in the form of the symbol of the year - a red dog. It will turn out quite nice.
What else can you add to a salad with liver, carrots and pickled cucumber?
Per 100 g fried chicken liver let's take half a jar canned peas, head onions, a bunch of parsley (50 g). Chop and mix everything, add salt and season with mayonnaise. It will come out nourishing and juicy. If we decompose by shortbread tartlets– it will work out great snack on 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.), fried in sour cream forest mushrooms(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... festive feast.
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