Fragrant, spicy cucumbers with carrots and onions for the winter without sterilization - an amazing recipe
Pickles, fermented vegetables, and marinated vegetables are a versatile appetizer for alcoholic beverages, main courses of poultry, meat, fish, and all kinds of side dishes. Our step-by-step recipe for pickled cucumbers with carrots and onions without sterilization for the winter offers a chance to replenish your winter supplies with fragrant, firm, and spicy pickled cucumbers. In addition to the basic flavor enhancers, add brightly colored carrots and purple or onion of your choice. Cut the vegetables (cucumbers and carrots) into slices so that you have a full-fledged pickled salad on hand immediately after opening the jar. Remember, for long-term storage, all containers (jars with lids) are sterilized first: first, wash with baking soda, rinse thoroughly, and then place them over a double boiler, in the oven, or 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 cloves;
- vinegar 9% - 1 tbsp;
- salt - 1 tbsp;
- sugar - 1 tbsp;
- mustard seeds - 10 pcs.;
- black peppercorns - 5 pcs.;
- allspice - 3 pcs.;
- cloves - 3 pcs.;
- bay leaf - 1 pc.;
- dill umbrella, currant leaf, herbs (parsley, dill) - to taste.
How to make pickled cucumbers with carrots and onions
Place clean sprigs of dill, parsley and several peeled garlic cloves at the bottom of a clean and sterilized jar.
Next, we load in the juicy onion, chopped into half rings or feathers.
If your cucumbers are limp and dehydrated, soak them in a bowl of cold water for 1-3 hours, after washing and cutting off the stems. Firm cucumbers, after washing and drying, cut into rounds about 0.5 cm thick. Place them on top of the onions and herbs.
Remove the outer layer from the clean carrots and slice them slightly thinner than the cucumbers. Add them to the jar.
Fill the jar to the top with boiling water. Put the lid on (not tightly), and let it steam for 10 minutes.
Meanwhile, prepare the marinade for the cucumbers, carrots, and onions. Bring 350-400 ml of water to a boil along with the spices, tannins, sugar, and salt. Taste and adjust the seasonings. After boiling, simmer for about five minutes, remove from the heat, and add a splash of vinegar.
Drain the first liquid from the jars with steamed vegetables and fill them with hot marinade.
Seal the jar tightly, turning it over to ensure a tight seal. Wrap it in a warm blanket and let it cool slowly.
Once cooled, transfer the pickled cucumbers, carrots, and onions to a cool, dark place. Uncork and refrigerate. Enjoy!
Cucumbers