What to cook cucumber tomato and carrot

  • 1 Cooking Features
  • 2 cucumber salad and carrots
  • 3 cucumber salad and carrot in Korean
  • 4 Salad carrot and cucumber, tomatoes and onion
  • 5 cucumber salad and carrots with pepper

Salads are suitable for any meal, but in winter such snacks are expensive. They can serve as an alternative to canned food, 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 is able to compete with vegetable cutting. Besides, in compliance with the technology to make such a preform may even inexperienced housewife.

cooking Features

When harvesting vegetable canned food for the winter is very important to be attentive to detail, to observe precisely the recipe and do not ignore the recommendations that accompany the prescription, even if they seem insignificant. It is particularly important to comply with conservation technology to those who have no great culinary experience. Tips experienced cooks aspiring mistress help make a salad of cucumbers and carrots in the winter really tasty and healthy.

  • For the majority of cucumber salad, you can use non-standard vegetables, including overgrown. However, we must understand that from the young cucumbers snack will be more tender and tasty. If you do decide to use the overgrown cucumbers, take the trouble to cut out these sections with large seeds.
  • If cucumbers bit podvyali, there is nothing to worry about. Restore them very easily. For this purpose, the fruit is sufficient to soak for one or two hours in cold water. The water will be colder - the better. However, vegetables in water can not be kept for too long, otherwise they and sour salad made from them will not succeed.
  • The more time the vegetables are exposed to high temperatures, the less useful substances stored therein, besides cucumbers during heat treatment may lose crunchiness. However, the heat treatment increases the safety of canned vegetables: they are less demanding on the storage temperature, longer stand. Salad of cucumber and carrots can usually be done in two ways. In the first case, vegetable stew on low heat for 10-20 minutes, depending on the recipe, and then spread out to the banks, which are sealed, inverted and covered with something warm for further conservation. In the second case, all the ingredients are mixed and infused cool sufficiently long time of 3 to 12 hours, then spread out on lettuce banks and sterilized. Which option to choose, you can decide on their own.
  • Carrot salad is usually ground on a grater. It looks much nicer if it is done using a float intended for the preparation of Korean salads. However, if desired, it can be rubbed on a regular grater with large holes, or simply cut into thin strips. You can do it like a knife and peeler, taking off her thin layers of vegetable.
  • If the composition includes a salad pepper, better to give preference to red or yellow as green "lost" in a salad and can not give it an appetizing appearance.
  • An important condition for preserving is compliance with sanitary requirements. In particular, use a canned can only clean jars, not just washed, but also sterilized. Cover to the banks, too, are sterilized by boiling.

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Salad of cucumbers and carrots prepared for the winter, in accordance with the above recommendations, certainly live up to your expectations, no matter what recipe you choose.

Salad of cucumbers and carrots

Composition (for 5-5.5 L):

  • cucumbers - 5 kg;
  • carrot - 1 kg;
  • vinegar (9 percent) - 125 ml;
  • vegetable oil - 0,25;
  • Sugar - 120 g;
  • salt - 80 g;
  • black and sweet pepper - to taste.

Cooking method:

  • Carefully, using a brush wash the cucumbers. Cut them into slices about 5 mm thick, or cubes.
  • Peel the carrot and chop it with a trowel. If desired, you can use a food processor, although in this case carrots will look less appetizing.
  • Put the vegetables in a large enameled container. Stir them salt, sugar and pepper mixture, pour the vinegar and oil. Stir and leave to marinate for 3 hours in a cool place.
  • Sterilize jars. They are better prepared with a stock, though, if a little bit of salad you will Unpreserved you eat it with pleasure and such. It is important that the banks are the same size, as otherwise the subsequent sterilization process together with the lettuce may be delayed.
  • Boil the lids.
  • Toss the salad and place it on the banks. Filling them, rammed spoon salad.
  • Pour vegetables in a marinade banks, remain at the bottom of the pan, and cover with lid.
  • At the bottom of a large pan, lay down a towel and put it on the banks with a salad. Pour into pan warm water, it must reach the level of the banks to the hanger. Place the pot with the banks at low heat and sterilize 10-20 minutes, depending on their volume (20 minutes sterilized liter jars with salad 10 minutes - liter gender).
  • Carefully remove the jars from the pot. It is better to use special tongs, then you do not burn.
  • Roll up the banks flip. Cover with something warm. Cooling down in a sauna, a snack undergoes additional preservation.

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Remove the salad in a cool room or cellar. Preform must be stored at a temperature not exceeding 18 degrees.

Salad with cucumbers and carrots in Korean

Ingredients (4 L):

  • cucumbers - 3 kg;
  • carrot - 1 kg;
  • parsley - 100 g;
  • garlic - 4 heads;
  • vegetable oil - 0,25;
  • vinegar (9 percent) - 125 ml;
  • Seasoning for carrot in Korean - 40-50 g;
  • sugar - 0.2 kg;
  • Salt - 40 g

Cooking method:

  • Cucumbers hour soak in cold water, wash and dry well. Cut semicircles 3-4 mm thick.
  • Carrot peel and chop on a grater, designed for salads in Korean. Mix the cucumber.
  • Garlic cloves on a separate, clean, pass through a hand press or grind with a blender, add the carrots and cucumbers.
  • Wash, dry cloth and finely chop the parsley with a knife. Put it to the vegetables.
  • In a container with vegetables, pour the vinegar and oil, sprinkle in seasoning, sugar and salt, mix well.
  • Marinate vegetables for 3 hours. Then lay, tamping spoon, on sterilized jars.
  • Boil the marinade and pour into hot jars with salad.
  • Closing the jar, sterilize them for 10-20 minutes.
  • Screw cans, turn, cover with a warm blanket and leave to cool underneath.

After one day, a salad can be rearranged in a closet or other place where you store your supplies for the winter. It is important to make sure that the room temperature does not exceed 18 degrees, then the starter is not exactly spoiled before you have time to eat it.

Salad of carrot and cucumber with tomatoes and onions

Composition (3.5 l):

  • cucumbers - 1 kg;
  • tomatoes - 1 kg;
  • carrot - 0.5 kg;
  • Onions - 0.5 kg;
  • vegetable oil - 0.2 l;
  • apple vinegar (6 percent) - 40 ml;
  • Salt - 40 g

Cooking method:

  • Cucumbers, having washed them well and pat dry, cut not too thin circles or semicircles.
  • Carrots grate.
  • Onions, free from the husk, cut into thin half-rings.
  • Tomatoes wash, blot with a napkin. Without clearing, cut into slices, not too thin, but not large.
  • Mix in a saucepan cucumbers with onions and carrots. Tomatoes do not need to add at this stage.
  • Salt vegetable mixture, pour into it the oil and leave for half an hour.
  • Put a pan on the stove and vegetable stew for 10 minutes after the contents of the pan boils.
  • Add the vinegar and tomatoes, stir gently and cook for another 5 minutes.
  • Fill salad sterilized jars and immediately roll up their. Flip, wrap and allow almost full cooling.

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Lettuce prepared according to the recipe may be stored at room temperature - it nekaprizen.

Salad of cucumber and carrot with sweet pepper

Composition (for 2-2,25 liter):

  • cucumbers - 1 kg;
  • carrot - 0.4 kg;
  • peppers - 0.4 kg;
  • Onions - 0.2 kg;
  • salt - 15 g;
  • Sugar - 40 g;
  • vegetable oil - 60 ml;
  • vinegar (9 percent) - 20 ml;
  • dill - 20 g;
  • Garlic - 3 cloves;
  • water - 40 ml.

Cooking method:

  • Cucumbers wash. Blot with a tissue. Cut off the ends and cut middle-sized slices.
  • Peel the carrots, chop on a grater.
  • Peel the onion, cut into small pieces.
  • Wash peppers, remove the stalk and seeds.
  • Cut the pepper quarters rings.
  • Knife chop dill.
  • In a saucepan, connect cucumbers, dill, salt, sugar and finely chopped garlic with a knife.
  • In the frying pan, heat oil and cook it for 5 minutes onion and pepper. Add the carrots, cook for another 2-3 minutes.
  • Add the carrots, onions and peppers water extinguish them for 5 minutes and put to cucumbers.
  • Pour into the pan the remaining oil and vinegar.
  • Place the mixture on a vegetable plate. Once it starts to boil, simmer the vegetables for 7-10 minutes.
  • Arrange the salad on the banks, which by this time you should have time to sterilize, roll covers. Sterilize jars of salad is not necessary.
  • Turn the jars, cover with something warm and leave for a day.

After the specified time the salad you can safely remove the pantry - it will stand at room temperature until the next season, will not give you a hassle. Unless you eat it before, it is quite likely.

Salad of cucumbers and carrots has a fresh flavor and enticing scent that will remind you of summer, at whatever time of year you opened it either.

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