Cooking pickled cucumbers with carrots for the winter. For this recipe, you can take both small gherkins and larger specimens. The latter can be cut into slices or circles, in which case you will already have a ready-made snack option for any table. In addition, pickled cucumbers are simply amazingly suitable for salads or for cooking pickle. Carrots will give them a pleasant, delicate flavor. As for herbs, spices - here you focus on your taste, because the marinade itself should be rich and like your taste.
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Ingredients:
Cucumbers - 300 g
Water - 300 ml
Salt - 1 tsp
Sugar - 2 tsp
Vinegar - 1 tablespoon
Garlic - 1 clove
Parsley - 3 sprigs
Peppercorns, mustard beans - optional
Description:
Prepare all foods. Cucumbers should be firm, ripe, and by no means overripe. If they have been torn off for a long time, it is better to “nourish” them - wash them, put them in a basin, pour cold water for 2-3 hours.
Be sure to prepare the container - wash a 0.5 liter can with soda, sterilize in a steam bath or in the oven. This is the most important point, the key to good and long-term storage.
Cut cucumbers into large circles, small ones - you can marinate whole.
Peel carrots, wash, cut into strips or slices - whatever you like.
Throw parsley and garlic at the bottom of the jar. Fill the container with cucumbers, layering them with carrots.
Prepare the marinade separately. Boil water in a saucepan. Pour salt, sugar, mustard, pepper into it. Boil for a minute, until the crystals dissolve. Remove from heat, pour in vinegar, stir. At this stage, remove a sample from the marinade, if the taste suits you, immediately pour it into a jar.
Next, you need to sterilize the cucumbers with carrots in the marinade in a jar for 15 minutes.
Seal the container hermetically after the time has elapsed, put it upside down - check that the liquid does not leak. Then wrap the jar with a blanket.
After a day, remove the workpiece to the pantry.
Happy seaming!
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