Scented spicy cucumbers with carrots and onions without sterilization for the winter - an incomparable recipe

2.08.2018 Winter blanks

A universal appetizer for alcoholic drinks, hot from poultry, meat, fish and all possible side dishes - pickles, pickled and pickled vegetables. Our step-by-step recipe for pickled cucumbers with carrots and onions without sterilization for the winter suggests replenishing the stocks of winter preparations with fragrant, elastic and spicy pickled cucumbers. In addition to the main set of flavor and aroma enhancers, we add bright carrots and purple or onions to choose from. We cut vegetables (cucumbers + carrots) in circles so that, having uncorked a jar, you immediately have a full pickled salad on hand. Recall that for long-term storage, all containers (jars with lids) are pre-sterilized: first, they are washed with soda, rinsed thoroughly and then kept over a steam bath, in the oven or in the microwave.

Cooking time: 30 minutes / Number of servings: volume 550 ml / Calories per 100 g: 257 Kcal

Ingredients for Pickled Cucumbers:

cucumbers - 2 pcs.;
carrots - 2 pcs.;
onion - 1 pc.;
garlic - 5 tooth .;
vinegar 9% - 1 tbsp. l .;
salt - 1 tbsp. l .;
sugar - 1 tbsp. l .;
mustard seeds - 10 pcs.;
black pepper peas - 5 pcs.;
allspice - 3 pcs.;
cloves - 3 pcs.;
bay leaf - 1 pc.;
dill - “umbrella”, currant leaf, greens (parsley, dill) - to taste.

How to cook pickled cucumbers with carrots and onions

At the bottom of a clean and sterilized jar, lower the clean branches of dill, parsley and a few peeled garlic cloves.

Next, load the juicy onion chopped in half rings or feathers.

If the cucumbers got sluggish, dehydrated, leave for 1-3 hours in a bowl of cold water - before you wash and cut off the “buttocks”. Strong cucumbers, washed, dried, divide in circles of a thickness of about 0.5 cm. We lay on top of onions with herbs.

Remove the top layer from clean carrots, cut a little thinner than cucumbers. Add to the jar.

Pour boiling water to the top. Spray the lid (not airtight), leave to steam for 10 minutes to the side.

At the same time, we cook marinade for cucumbers with carrots and onions. We boil 350-400 ml of water along with spicy and tannic additives, sugar and salt. We try, adjust the dosage of spices. After boiling, boil for about five minutes, remove from the stove and pour in a portion of table vinegar.

Drain the first liquid from cans with steamed vegetables and fill with hot marinade.

We tightly close, turn the workpiece over to make sure that it is sealed. Wrap in a warm blanket and cool slowly.

After cooling, we transfer pickled cucumbers with carrots and onions into a dark and cool room. Having uncorked, we send to the refrigerator. Bon Appetit!