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 apart on this list. Thanks to its unique properties, this appetizer will be a great addition to the dining table.

How to 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 autumn. It was at this time that carrot tops contain the largest amount of a variety of essential oils that can give the snack an incredible flavor. Cucumbers, as a result, are best used in late varieties that ripen closer to this time.

It is very important to responsibly choose the right ingredients. In the case of carrots, you should choose fresh green shoots. It is best to cut them directly from the garden. Cucumbers should be young and have a bright green color. In too old fruits, the skin is thicker and more difficult 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. Cut off the tail of all fruits.
3. They are placed in a large pot and filled with water for 3-6 hours – this can significantly reduce the overall concentration of nitrates.
4. Soaked vegetables are washed in cold water and dried with a towel.

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

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, which guarantees great taste and bright aroma. According to the reviews of most housewives, cucumbers for the winter with carrot tops according to this recipe are just great. For cooking you will need:

• 2 kg of fresh cucumbers;
• 1,5 liters of liquid;
• a bunch of shoots of carrots;
• 100 g white sugar;
• 100 ml 9% vinegar;
• a bunch of dill;
• a few currant leaves;
• 3 garlic cloves;
• 1,5 art. l. table salt.

Dill, currant leaves and carrots are washed in cold water and placed on the bottom of the jars along with garlic cloves. Cucumbers are laid out on top of them, pressing them tightly to each other. Boiling water is poured into jars. As soon as it cools, it is quickly poured into the pan.

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 pour in the vinegar. As soon as the liquid boils again, the marinade is removed from the heat and the vegetables are poured over it. Banks are corked under the lids and put in storage.

Cucumbers pickled with carrot tops without sterilization

Many housewives do not recommend using additional heat treatment of cans with the workpiece contained inside. In this case, the primary pasteurization of jars with steam is sufficient to preserve the finished product for a long time. A large amount of table 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 L of water;
• 4 sprigs of carrot tops;
• 7 Art. liter. sugar;
• 200 ml 6% vinegar;
• 2 Art. l salt.

Glass jars are sterilized with water vapor. On average, each must be held over a pot of boiling water for 5-10 minutes. Then tops and cucumbers soaked in advance are laid out 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, they pour cucumbers to the edges of the jars. They are rolled up with lids and sent to a cool, dark place.

Cucumbers with carrot tops: a recipe for a liter jar

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

• 700 g of vegetables;
• 3 Art. l sugar;
• 1-2 carrot branches;
• 1 Art. l salts;
• 1 dill umbrella;
• 500 ml of clean water.

The washed cucumbers are cut off the ends and put in 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 for 1-2 months in a cool room.

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

There are often times when preparing a snack for the winter in small liter jars is not very convenient. If the hostess has a large family, it is best to use large 3 l containers. With the correct selection of the amount of ingredients, it is quite 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 grams of sugar;
• 5 branches of carrot shoots;
• 100 ml of table vinegar;
• 30 g table salt;
• 2-3 umbrellas of dill;
• 1,5 L of water.

Wash the vegetables thoroughly and cut off the ends. At the bottom of a sterilized jar, carrot tops and dill branches are laid out. Cucumbers are placed on top of them, which are poured with boiling water. As soon as it cools, it is poured into a container in order to prepare a marinade for vegetables in the future. To do this, add sugar, vinegar and a couple of tablespoons of salt to it. As soon as the water boils, it is again filled with cucumbers with carrot tops. Then the jars need to be tightly sealed and put away for storage.

Crispy cucumbers for the winter with carrot tops

Thanks to the strict observance of the number of ingredients, you can get a great dish for the winter. Cucumbers canned in this way with carrot tops for the winter are dense and very crispy. 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 Art. liter. sugar;
• dill umbrellas;
• Xnumx bud clove.

A distinctive feature of this recipe is that vegetables do not need primary pouring with boiling water. 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 cooked boiling marinade from salt, pepper, essence and spices. Banks are sterilized in boiling water for 30-40 minutes, then corked and sent for storage.

Salted cucumbers with carrot tops and garlic

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

• Xnumx g of cucumbers;
• 1 sprig of dill;
• 2 branches of carrots;
• 4 cloves of garlic;
• 500 ml of water;
• 2 tsp Sahara;
• 1 tsp. salts;
• 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 fire and immediately filled with rammed cucumbers with herbs and garlic cut in half. Banks are rolled up with lids, waiting for complete cooling, after which they are sent to a cold place for storage.

How to pickle cucumbers with carrot tops and citric acid

There are several ways to make a great winter snack without using vinegar or essence. Citric acid is an excellent substitute for them. In addition, it adds natural sourness and makes the structure of ready-made cucumbers more dense and crispy. For the recipe take:

• Xnumx g of cucumbers;
• 0,5 L of water;
• a branch of green carrots;
• ½ tsp citric acid;
• 2 Art. liter. sugar;
• ½ st. l. salt.

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

Pickled cucumbers with carrot tops and horseradish leaves

To make the recipe for an appetizer for the winter interesting, you can use rather unusual ingredients. Horseradish leaves can give the finished dish a pleasant astringency and a very bright flavor. Their use is considered traditional and generally accepted 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 Art. liter. sugar;
• 2 Art. l salt.

Leaves of carrots and horseradish are laid out at the bottom of sterilized jars. Too large specimens can be cut into several parts. Cucumbers are placed on top of the greens. They are poured with boiling brine made from water and spices. To make the shelf life of snacks for the winter longer, the jars are placed in a wide pan with a small amount of water and sterilized for half an hour. Then they are tightly corked and put into storage.

Pickled cucumbers with carrot tops, dill and celery

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

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

Wash the vegetables and cut off the stems. They are laid out in steamed jars mixed with chopped herbs. Next, liquid and vinegar are poured into the vegetables. After that, salt, sugar and allspice are added. Banks are placed in a wide pan, 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

A magnificent sweet 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 a celery root. Other ingredients include:

• 2 kg of cucumbers;
• 4 sprigs of carrot tops;
• 3 cloves of garlic;
• 100 ml of table vinegar;
• 120 grams of sugar;
• 30 g salt;
• 1,5 L of water;
• a couple of sprigs of dill.

Cut off the ends of vegetables and tamp them into steamed glass containers. They add the greens of carrots and currants, garlic and celery. The contents are poured with a boiling marinade of water, sugar, salt and vinegar. After that, the containers are tightly sealed, cooled and put away for storage.

Salting for the winter of cucumbers with carrot tops and bell peppers

Bulgarian 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 1-150 g of pepper are taken per 200 kg of cucumbers. Other ingredients used include:

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

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

Recipe for pickled cucumbers with carrot tops and mustard seeds

To prepare an even more amazing dish for the winter, you can use more unusual ingredients for this. Many housewives add mustard seeds 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 L of water;
• 1 garlic head;
• 4-5 branches of carrot tops;
• 2 tsp mustard seeds;
• 2 laurel leaves;
• 10 peas of black pepper;
• 40 grams of sugar;
• 20 g salt;
• 100 ml of 6% vinegar.

Cucumbers cut off the tips and put them in a glass container along with garlic cloves, carrot greens, bay leaves and mustard seeds. Then hot brine is poured into them. The containers are tightly covered with lids and put in storage for the winter.

Storage Rules

Subject to all the conditions of tightness and properly sterilized jars 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 jars with such an appetizer be placed on an unheated balcony or on the street in winter.

Under the right storage conditions, cucumbers can please housewives with a fairly long shelf life. The finished snack can easily withstand 9-12 months. Additional pasteurization can extend 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. With the right cooking technology, the finished dish can be enjoyed during the long winter months.