Pickled cucumbers for the winter with carrot tops: simple recipes with photos

Harvesting vegetables harvested in the garden allows you to get a large number of great dishes. Recipes for cucumbers with carrot tops for the winter stand out on this list. Due to its unique properties, such an appetizer will be an excellent addition to the dinner table.

How to properly pickle cucumbers with carrot tops

To get the perfect pickled cucumbers with carrot tops for the winter, it is worth harvesting vegetables for the winter in late summer or early fall. It was at this time that carrot tops contain the largest amount of a variety of essential oils that can give an incredible flavor to a snack. Cucumbers, as a consequence, are best used in late varieties that mature closer to this time.

Choosing the right ingredients responsibly is essential. For carrots, choose fresh green shoots. It is best to cut them directly from the garden. Cucumbers should be young and bright green. If the fruit is too old, the skin is thicker and harder to pickle. Collected copies need preliminary preparation:

1. Each cucumber is washed in running water, and then in a soapy solution with the addition of a small amount of soda.
2. A tail is cut off to all fruits.
3. They are placed in a large saucepan and filled with water for 3-6 hours - this can significantly reduce the total concentration of nitrates.
4. The soaked vegetables are washed in cold water and dried with a towel.

Carrot tops do not need additional processing before putting them in jars. It is enough just to rinse it slightly with water and remove the adhering pieces of dirt. All ingredients are placed in pre-sterilized jars, filled with brine to the neck and rolled up under the lids. To get the most laudatory reviews for cooked cucumbers in carrot tops, you need to choose the right recipe for this snack.

The classic recipe for cucumbers with carrot tops

The traditional way of preparing a delicious snack for the winter is perfect even for inexperienced housewives. It uses a minimal set of ingredients to guarantee great taste and bright aroma. According to the reviews of most housewives, cucumbers for the winter with carrot tops according to this recipe are simply magnificent. For cooking you will need:

• 2 kg of fresh cucumbers;
• 1.5 l of liquid;
• a bunch of carrot shoots;
• 100 g white sugar;
• 100 ml of 9% vinegar;
• a bunch of dill;
• a few currant leaves;
• 3 cloves of garlic;
• 1.5 tbsp. l. table salt.

Dill, currant and carrot leaves are washed in cold water and placed on the bottom of the jars along with cloves of garlic. Cucumbers are spread on top of them, pressing them tightly to each other.Boiling water is poured into jars. Once it has cooled, it is quickly poured into a saucepan.

A marinade is prepared from the resulting liquid. Salt and sugar are put in it, after which the water is brought to a boil. Then vinegar is poured. As soon as the liquid boils again, the marinade is removed from the heat and vegetables are poured over it. Banks are sealed under lids and stored.

Pickled cucumbers with carrot tops without sterilization

Many housewives do not recommend using additional heat treatment of cans with a blank contained inside. In this case, the primary pasteurization of cans using water vapor is sufficient to preserve the finished product for a long time. A large amount of vinegar is used as an additional preservative. For a recipe for a snack for the winter you will need:

• 2 kg of fresh cucumbers;
• 2 liters of water;
• 4 sprigs of carrot tops;
• 7 tbsp. l. Sahara;
• 200 ml of 6% vinegar;
• 2 tbsp. l. salt.

Glass jars are sterilized with water vapor. On average, each must be held over a saucepan of boiling water for 5-10 minutes. Then the tops and cucumbers soaked in advance are spread in them. Vegetables are poured with boiling water for half an hour. After this time, the liquid is poured into a large saucepan.

Water from cucumbers is put on fire, seasoned with salt, sugar and vinegar. As soon as the marinade begins to boil, cucumbers are poured over them to the brim of the jars. They are rolled up with lids and sent to a cool, dark place.

Cucumbers with carrot tops: recipe for a liter jar

It is often more convenient for housewives to make blanks in small containers. One-liter jars are ideal for the first culinary experiments, which in the future can become signature dishes. To prepare cucumbers in a liter jar, you will need:

• 700 g of vegetables;
• 3 tbsp. l. granulated sugar;
• 1-2 carrot branches;
• 1 tbsp. l. salt;
• 1 dill umbrella;
• 500 ml of pure water.

The ends of the washed cucumbers are cut off and put into a jar along with dill and carrots. They are poured with boiling water for 20 minutes. Then the water is poured into a saucepan, salt and sugar are added to it. The liquid is heated over medium heat. As soon as it boils, pour cucumbers under the neck and roll them up with a lid. A jar with a blank is sent to a cool room for 1-2 months.

Recipe for pickling cucumbers with carrot tops in 3-liter jars

There are often times when it is not very convenient to prepare a snack for the winter in small liter jars. If the hostess has a large family, it is best to use large 3 liter containers. With the right amount of ingredients, it's pretty easy to fill the jar without adding water. For a 3-liter jar of cucumbers in carrot tops, you will need:

• 2 kg of vegetables;
• 100 g sugar;
• 5 branches of carrot shoots;
• 100 ml of table vinegar;
• 30 g table salt;
• 2-3 umbrellas of dill;
• 1.5 liters of water.

The vegetables are washed thoroughly and the ends are trimmed. At the bottom of a sterilized jar, spread carrot tops and dill branches. Cucumbers are placed on top of them, which are poured over with boiling water. As soon as it cools down, it is poured into a container in order to further prepare a marinade for vegetables. To do this, add sugar, vinegar and a couple of tablespoons of salt to it. As soon as the water boils, cucumbers with carrot tops are again poured with it. Then the cans must be tightly corked and stored.

Crispy cucumbers for the winter with carrot tops

Thanks to strict adherence to the amount of ingredients, you can get a great dish for the winter. Cucumbers preserved in this way with carrot tops are dense and very crispy for the winter. To prepare such a delicacy, you will need:

• 1.5 liters of clean water;
• 2-2.5 kg of small cucumbers;
• carrot leaves;
• 3 tsp vinegar essence;
• 3 tbsp. l. coarse salt;
• 5 peppercorns;
• 3 tbsp. l. Sahara;
• dill umbrellas;
• 2 carnation buds.

A distinctive feature of this recipe is that vegetables do not need to be boiled for the first time.Instead, they are soaked in cold water in a basin for 10-12 hours. After they are laid out in jars along with herbs and poured with a cooked boiling marinade of salt, pepper, essences and spices. Banks are sterilized in boiling water for 30-40 minutes, then sealed and sent for storage.

Pickling cucumbers with carrot tops and garlic

Many housewives add additional ingredients for a more flavorful meal. Garlic in large quantities guarantees a great smell. In addition, it enhances the taste of cucumbers by adding bright, spicy notes to them. To prepare 1 liter cans of snacks for the winter, use:

• 500 g of cucumbers;
• 1 sprig of dill;
• 2 branches of carrots;
• 4 cloves of garlic;
• 500 ml of water;
• 2 tsp Sahara;
• 1 tsp salt;
• 5 peppercorns;
• 50 ml of 9% vinegar.

Initially, you need to prepare the future marinade. The water is brought to a boil, after which salt, vinegar, pepper and sugar are added to it. The mixture should boil for a couple of minutes. Then it is removed from the heat and immediately poured with tamped cucumbers with herbs and chopped garlic in half. Banks are rolled up with lids, wait for complete cooling, and then sent to a cold place for storage.

How to salt cucumbers with carrot tops and citric acid

There are several ways to make a great winter snack without using vinegar or essence. Citric acid replaces them perfectly. In addition, it adds a natural sourness and makes the texture of the finished cucumbers more dense and crispy. For the recipe take:

• 500 g of cucumbers;
• 0.5 l of water;
• a branch of green carrots;
• ½ tsp citric acid;
• 2 tbsp. l. Sahara;
• ½ tbsp. l. salt.

The bottom of the can is covered with greenery. After that, cucumbers are tamped there tightly and poured with boiling water. When it cools down, it is poured into an enamel pan, adding salt, sugar and citric acid to it. As soon as the liquid boils, cucumbers are poured. The cans are immediately rolled up and put away in a cool place.

Pickled cucumbers with carrot tops and horseradish leaves

To make your winter snack recipe interesting, you can use some rather unusual ingredients. Horseradish leaves can give a finished dish a pleasant astringency and a very bright aroma. Their use is considered traditional and common in the northern regions of the country. To prepare 4 liters of snacks for the winter, you will need:

• 2 liters of clean liquid;
• 2 kg of cucumbers;
• 120 ml of table vinegar;
• 2-3 horseradish leaves;
• 4 bunches of carrot leaves;
• 7 tbsp. l. Sahara;
• 2 tbsp. l. salt.

Carrot and horseradish leaves are spread at the bottom of sterilized jars. Specimens that are too large can be cut into several pieces. Cucumbers are placed on top of the greens. They are poured with boiling brine made from water and spices. To keep the snack for the winter longer, the jars are placed in a wide saucepan with a little water and sterilized for half an hour. Then they are sealed tightly and stored.

Pickling cucumbers with carrot tops, dill and celery

Fresh greens give a ready-made snack for the winter not only a pleasant aroma, but also additional flavor notes. Adding dill sprigs and celery stalks will create a great ready-made dish that can surprise real gourmets. To prepare a liter can of such a snack for the winter, you will need:

• 500 g of cucumbers;
• 500 ml of liquid;
• 2 branches of green carrots;
• 2 dill umbrellas;
• ¼ celery stalk;
• 50 ml of table vinegar;
• 5 peas of allspice;
• 2 tsp Sahara;
• 1 tsp salt.

The vegetables are washed and their tails are cut off. They are laid out in steamed jars mixed with chopped herbs. Next, liquid and vinegar are poured into the vegetables. Then add salt, sugar and allspice. The jars are placed in a wide saucepan partially filled with liquid. They are sterilized for 20-30 minutes, after which they are rolled up and stored in a cellar or basement.

Pickled cucumbers with carrot tops in a sweet marinade

The gorgeous sweetish filling will turn a winter snack into an amazing delicacy that will be highly appreciated by all guests.For cooking in this case, more sugar is used, as well as currant leaves and half of the celery root. Among the rest of the ingredients are used:

• 2 kg of cucumbers;
• 4 sprigs of carrot tops;
• 3 cloves of garlic;
• 100 ml of table vinegar;
• 120 g sugar;
• 30 g salt;
• 1.5 liters of water;
• a couple of sprigs of dill.

Vegetables are trimmed and tamped into steamed glass containers. Carrot and currant greens, garlic and celery are added to them. The contents are poured with a boiling marinade of water, sugar, salt and vinegar. After that, the containers are tightly sealed, cooled and stored.

Salting for the winter cucumbers with carrot tops and bell pepper

Bell pepper allows you to make the taste of the finished snack for the winter more balanced. The sweetness smooths out the strong vinegar content of the dish, making it more tender. On average, 1 liter of liquid and 150-200 g of pepper are taken for 1 kg of cucumbers. Other ingredients used include:

• 2-3 branches of green carrots;
• 100 ml vinegar;
• 100 g sugar;
• 30 g salt;
• a few sprigs of dill.

The cucumbers are washed and the tails are removed. The bell pepper is cut in half, the seeds are selected, and then they are crushed into slices. Vegetables are put in jars along with herbs, poured with boiling brine from vinegar, sugar and salt. Each container is sealed with a lid and removed for further storage for the winter.

Recipe for pickles with carrot tops and mustard seeds

To prepare an even more amazing dish for the winter, you can use ingredients that are more unusual for this. Many housewives add mustard grains to the marinade - they give the dish astringency and piquancy. To prepare such a delicious delicacy, you will need:

• 1.5 kg of cucumbers;
• 1 liter of water;
• 1 head of garlic;
• 4-5 branches of carrot tops;
• 2 tsp mustard seeds;
• 2 bay leaves;
• 10 black peppercorns;
• 40 g sugar;
• 20 g salt;
• 100 ml of 6% vinegar.

Cut off the tips of the cucumbers and put them in a glass container along with cloves of garlic, carrots, bay leaves and mustard seeds. Then hot brine is poured into them. The containers are hermetically covered with lids and stored for the winter.

Storage rules

Subject to all the conditions of tightness and properly sterilized, cans with canned cucumbers with carrot tops can be stored in winter even at room temperature. However, experienced housewives still recommend placing them in colder places. The ideal temperature for cucumbers is 5-7 degrees. In no case should you put jars with such a snack on an unheated balcony or on the street in winter.

Subject to the correct storage conditions, cucumbers can delight housewives with rather long shelf life. The ready-made snack can easily withstand 9-12 months. Additional pasteurization can increase the shelf life up to 1.5-2 years.

Conclusion

Recipes for cucumbers with carrot tops for the winter are gaining more and more popularity every year. A variety of cooking options allows housewives to choose the most suitable combinations depending on gastronomic preferences. Subject to the correct cooking technology, the finished dish can be enjoyed during the long winter months.

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