Calorie content: Not specified
Cooking time: Not indicated

When my guests tried this salad for the first time, they all had the same emotions and words: "How juicy it is!" Indeed, a salad with carrots and cucumbers prepared according to this recipe turns out not only beautiful (cucumbers and carrots have bright shades), but also delicious. Some will doubt, well, how from raw carrots and a cucumber can make something worthy. If you pick up suitable products, season them properly with sauce, add a touch of spiciness, then you can cook the most delicious salad... It just so happened, I don't know who came up with it, but the idea is very suitable, to call the salad "Juicy", but this coincides with the real result. are always in demand among the female half, but since a little garlic is also included in the salad, men do not mind treating themselves to this dish. Therefore, my guests, both men and women, are simply delighted with this salad. Don't miss the opportunity to cook it for yourself and for your friends and guests. Moreover, any man can cook the salad "Juicy". For example, for or for a birthday, your husband gets up early in the morning and can cook holiday dinner in your honor, a juicy salad will be at the head of the table. It may be modest, it does not contain red caviar or expensive fish, but a simple salad is tastier than a fancy one!

Required products:
- 150 grams fresh cucumbers,
- 150 grams of fresh carrots,
- 100 grams of hard cheese,
- 1-2 cloves of garlic,
- 100 grams of mayonnaise,
- greens to taste,
- salt and pepper according to your wishes.

Recipe with photo step by step:

On a medium grater or even a coarse grater, I rub fresh cucumbers to get elongated fibers. Do not rub the cucumbers too finely, as they can turn into porridge. The salad will become like water. If there is no suitable grater, then it is better to chop the cucumbers. thin straw with a sharp knife.




I also rub the carrots through a medium grater. But do not cut the carrots with a knife so that they are not too tough.




I rub the cheese on fine grater to make shavings.




I send grated vegetables, cheese into a bowl and squeeze the cloves of garlic through an ordinary garlic dish. This very garlic will add piquancy to the salad, a hint of pungency, which just asks for a salad.






I add some mayonnaise to the salad, mix. It is a little mayonnaise, because if you overdo it, the salad will float and will not be juicy, but wet.




Cool the salad a little in the refrigerator before serving, let it stand there for 10 minutes.




I serve immediately to the table when everyone is ready and waiting for the hostess. Bon Appetite!

Carrot and pickled cucumber salad - amazing combination juiciness and bright taste... The union of colorful vegetables with a spicy dressing makes the dish festively attractive. Fried onions with carrots, pickles, canned corn and smoked sausage harmoniously combine into New Year's food.

Yes, and on a weekday you can afford to feast on delicious food... The products are used available, and the time for the salad does not take much. Fortunately, carrots with pickled cucumbers can be found in every home in winter period... A nourishing mix of everyday foods both satisfies hunger and lifts the mood. Not to mention vitamins and nutrients ah found in vegetables and seasonings.

Salad options with carrots and pickled cucumbers

Tips for making Korean carrot and pickled cucumber salad

We have already performed a similar dish under the name "". Korean carrots were combined with baked chicken, fried potato strips, cucumbers and dressing based on soy sauce, vegetable oil, garlic and seasonings. Everything was generously sprinkled with sesame seeds and laid out in glasses. It turned out a cocktail salad.

Today we offer another recipe

Preparation

We take ready-made Korean carrots (200 g) or do it ourselves. Boil two hard-boiled eggs. We cut them arbitrarily not very coarsely. Grate cheese (150 g), cucumbers (3 pcs.). Turn ham (200 g) into strips.

We collect in layers, each of which we coat with mayonnaise:

1. half cheese with eggs;
2. the same amount of ham;
3. 1⁄2 the mass of cucumbers;
4. cheese + eggs;
5. ham;
6. leftover cucumbers;
7. carrot.

Decorate with olives and herbs.

Mentioned puff dishes can be laid out in the form of the symbol of the year - the red Dog. It will turn out pretty pretty.

What else can you add to the liver salad with carrots and pickled cucumbers?

For 100 g of fried chicken liver let's take half a can canned peas, head onions, a bunch of parsley (50 g). Grind and mix everything, salt and season with mayonnaise. It will come out nourishing and juicy. If decomposed by sand tartlets- it will turn out great snack on New Year's table 2018.

A wonderful dish will come out of the combination of pickled cucumbers, cheese and carrots in a salad. We published a similar story. Here is the photo.

Salad with pickled cucumbers, cheese and carrots

Fry grated two carrots, an onion cut into half rings. Combine vegetables with grated cheese (100 g), chopped cucumbers (3 pcs.), Fried in sour cream forest mushrooms(150 g), smoked chicken(100 g). Mix, salt and season with mayonnaise. This is real male dish will satisfy the strongest hunger and become an excellent appetizer during festive feast.

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Step 1: prepare the cucumbers.

Rinse the cucumbers thoroughly with a sponge or brush, and then pat dry with damp towels. Cut off the ends on both sides. Chop the prepared cucumbers into slices. You do not need to peel off the skin.

Step 2: prepare the carrots.

Peel the carrots, rinse several times with warm running water, dry with towels. Chop the carrots with coarse grater or a food processor.

Step 3: prepare the onion.

Peel the bulbs, cut off all excess. Rinse the onion in cold water, and then cut it into feathers or thin half rings.

Step 4: prepare a cucumber and carrot salad.

Combine all prepared vegetables in a large enamel or glass bowl. Add granulated sugar, salt, vinegar, allspice and black ground pepper, pour in the oil and mix everything well. Let the cucumber and carrot salad infuse and marinate. To do this, leave it at room temperature on 2.5 - 3 hours.

Step 5: preserve the cucumber and carrot salad for the winter.

After 3 hours, put the cucumber and carrot salad in sterilized jars, tamping tightly. Fill the container with the blank to the very neck, cover with lids and put in a saucepan, the bottom of which is lined with a towel. Fill with water so that the cans are 2/3 immersed in it. Put the pan with all this stuff on the fire and pasteurize the cucumber and carrot salad for 10-15 minutes.
After pasteurization, tightly close the salad jars with lids, turn them upside down and leave until they cool completely.

Step 6: Serve the cucumber and carrot salad.

Store the prepared cucumber and carrot salad in a dark place along with other preparations for the winter. You can serve it as a separate dish, or as an appetizer on a festive table.
Bon Appetit!

It is best to put canned salads in small jars so that they can be opened and eaten right away.

Salads from fresh vegetables go well with any meal, but in winter such snacks are expensive. An alternative to them can be canned food, in the preparation of which vegetables were subjected to minimal heat treatment. For example, a salad of cucumbers and carrots, closed for the winter, almost always has the taste and aroma of fresh vegetables and is able to compete vegetable slices... In addition, if the technology is observed, even an inexperienced housewife can make such a blank.

Cooking features

When harvesting canned vegetables for the winter, it is very important to be attentive to the little things, to follow the recipe exactly and not to ignore the recommendations accompanying the recipe, even if they seem insignificant. It is especially important to follow the preservation technology for those who do not have a lot of culinary experience. Advice experienced chefs will help a novice housewife make a salad of cucumbers and carrots for the winter truly tasty and healthy.

• For most cucumber salads, you can use non-standard vegetables, including overgrown vegetables. However, you need to understand that from young cucumbers, the appetizer will turn out to be more tender and tasty. If you do decide to use overgrown cucumbers, take the trouble to cut out areas with large seeds from them.
• If the cucumbers have wilted a little, there is nothing to worry about. It is very easy to restore them. To do this, it is enough to soak the fruits for an hour or two in cold water. The colder the water, the better. True, vegetables cannot be kept in water for too long, otherwise they will sour and it will not be possible to make a salad out of them.
• The more time vegetables are exposed to high temperatures, the less nutrients are retained in them, moreover, cucumbers may lose crunchiness during heat treatment. but heat treatment increases the safety of canned vegetables: they become less demanding on the storage temperature, they last longer. Cucumber and carrot salads can usually be made in two ways. In the first case, vegetables are stewed over low heat for 10–20 minutes, depending on the recipe, then laid out in jars, which are sealed, turned over and covered with something warm for later preservation. In the second case, all the ingredients are mixed and insisted in a cool place for a fairly long time, from 3 to 12 hours, then the salad is laid out in jars and sterilized. Which option to choose, you can decide for yourself.
• Carrots for salad are usually grated. It looks much prettier if done with a grater designed for cooking. Korean salads... However, if desired, it can be grated on a regular grater with large holes or simply cut into thin strips. This can be done both with a knife and with a vegetable peeler, removing thin layers of vegetable with it.
• If the salad contains bell pepper, it is better to give preference to red or yellow, as green "will be lost" in the salad and will not be able to give it an appetizing look.
• An important condition for canning is compliance sanitary requirements... In particular, it can only be used for canned food clean banks, not just washed, but also sterilized. Jar lids are also sterilized by boiling.

A cucumber and carrot salad prepared for the winter according to the recommendations listed above will surely meet your expectations, no matter which recipe you choose.

Cucumber and carrot salad

Composition (for 5-5.5 liters):

• cucumbers - 5 kg;
• carrots - 1 kg;
• table vinegar (9 percent) - 125 ml;
• vegetable oil- 0.25 l;
• sugar - 120 g;
• salt - 80 g;
• black and allspice ground pepper - to taste.

Cooking method:

• Wash the cucumbers thoroughly using a brush. Cut them into slices about 5 mm thick or into cubes.
• Peel the carrots and chop them with a grater. If you wish, you can use food processor, although in this case the carrots will look less appetizing.
• Place vegetables in a large, enamel bowl. Pour salt, sugar and a mixture of peppers to them, pour in vinegar and vegetable oil. Stir and marinate for 3 hours in a cool place.
• Sterilize the jars. It is better to prepare them with a margin, although if you have a little salad left uncanned, you will be happy to eat it like that. It is important that the jars are of the same size, as otherwise the process of their subsequent sterilization along with the salad may be delayed.
• Boil the lids.
• Stir the salad and place it in the jars. When filling them, tamp the salad with a spoon.
• Pour the marinade on the bottom of the pot over the vegetables in the jars and cover with the lids.
• To the bottom large casserole lay a towel and put jars of salad on it. Pour into a saucepan warm water, its level should reach banks to the shoulders. Place a pot of jars on a low heat and sterilize for 10-20 minutes, depending on their volume (sterilize for 20 minutes liter cans with salad, 10 minutes - half a liter).
• Remove the jars carefully from the pot. To do this, it is better to use special tongs, then you will not burn yourself.
• Roll up the cans, turn over. Cover with something warm. Cooling down in a sauna, the snack is additionally preserved.

Store the salad in a cool room or cellar. The workpiece should be stored at a temperature not exceeding 18 degrees.

Korean cucumber and carrot salad

Composition (for 4 l):

• cucumbers - 3 kg;
• carrots - 1 kg;
• parsley - 100 g;
• garlic - 4 heads;
• vegetable oil - 0.25 l;
• table vinegar (9 percent) - 125 ml;
• seasoning for carrots in Korean - 40-50 g;
• sugar - 0.2 kg;
• salt - 40 g.

Cooking method:

• Soak cucumbers for an hour in cold water, wash well and dry. Cut into half rings 3-4 mm thick.
• Peel and chop the carrots on a Korean salad grater. Mix with cucumbers.
• Cut the garlic into cloves, peel, pass through a hand press or chop with a blender, add to carrots and cucumbers.
• Wash, dry with a napkin and finely chop the parsley with a knife. Put it with vegetables.
• Pour vinegar and oil into a container with vegetables, add seasoning, sugar and salt, mix everything.
• Marinate vegetables for 3 hours. Then spread, tamping with a spoon, on sterilized jars.
• Boil the marinade and pour hot into the salad jars.
• After covering the jars with lids, sterilize them for 10–20 minutes.
• Twist the jars, turn them over, cover with a warm blanket and leave to cool underneath.

After a day, the salad can be rearranged in the pantry or other place where your supplies for the winter are stored. It is important to ensure that the temperature in this room does not exceed 18 degrees, then the snack will definitely not go bad before you have time to eat it.

Carrot and cucumber salad with tomatoes and onions

Composition (for 3.5 l):

• cucumbers - 1 kg;
• tomatoes - 1 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• vegetable oil - 0.2 l;
• Apple cider vinegar (6 percent) - 40 ml;
• salt - 40 g.

Cooking method:

• Cucumbers, after washing and drying them well, cut into not too thin slices or semicircles.
• Grate the carrots.
• Cut the onion into thin half rings.
• Wash the tomatoes, blot with a napkin. Without peeling, cut into slices, not too thin, but not large either.
• Combine the cucumbers, onions and carrots in a saucepan. You don't need to add tomatoes at this stage.
• Salt vegetable mix, pour oil into it and leave for half an hour.
• Place the pot on the stove and simmer the vegetables for 10 minutes after the contents of the pot boil.
• Add vinegar and tomatoes, stir gently and simmer for another 5 minutes.
• Fill sterilized jars with salad and roll them up right away. Turn over, wrap and wait for almost complete cooling.

Salad cooked by this recipe, can be stored at room temperature - it is not capricious.

Cucumber and carrot salad with bell pepper

Composition (for 2-2.25 liters):

• cucumbers - 1 kg;
• carrots - 0.4 kg;
• sweet pepper - 0.4 kg;
• onions - 0.2 kg;
• salt - 15 g;
• sugar - 40 g;
• vegetable oil - 60 ml;
• table vinegar (9 percent) - 20 ml;
• dill greens - 20 g;
• garlic - 3 cloves;
• water - 40 ml.

Cooking method:

• Wash the cucumbers. Blot with a napkin. Cut off the ends and cut into medium-sized slices.
• Peel the carrots, chop on a grater.
• Peel the onion, cut into small pieces.
• Wash the pepper, remove the stalks and seeds.
• Cut the peppers into quarters of the rings.
• Chop the dill with a knife.
• Combine cucumbers, dill, salt, sugar and finely chopped garlic in a saucepan.
• Heat oil in a frying pan and fry the onion and pepper in it for 5 minutes. Add carrots, fry for another 2-3 minutes.
• Add water to carrots, peppers and onions, simmer for 5 minutes and place with cucumbers.
• Pour the remaining oil and vinegar into a saucepan.
• Place the vegetable mixture on the stove. After it boils, simmer the vegetables for 7-10 minutes.
• Spread the salad into the jars, which you should have time to sterilize by this time, roll up the lids. You don't need to sterilize the salad jars.
• Turn the jars over, cover with something warm, and leave for 24 hours.

After the specified time, the salad can be safely put into the pantry - it will stand at room temperature until the next season, without causing you any trouble. Unless you eat it earlier, which is likely.

Cucumber and carrot salad has fresh taste and a seductive scent that will remind you of summer no matter what time of year you discover it.

Korean spicy snacks and salads are always in great demand. Such salads are good at friendly feasts, you can take them with you to nature. They are also good because the more they cost, the tastier they become.

I offer another option - the carrot is complemented fresh cucumbers... The appetizer turns out to be very juicy and crispy. In my recipe for cucumbers with carrots in Korean, there is no vinegar or soy sauce. Adjust the pungency to your liking!

Let's prepare food for the salad.

Peel and grate the carrots on a special grater. It is possible on an ordinary one, it will not affect the taste!

Wash the cucumbers, cut them lengthwise and scrape the pulp with seeds with a spoon. It will add excessive wateriness to the salad, so it is better to get rid of it.

Cut the cucumbers into thin slices. Let's salt.

Mash the coriander into large crumbs. Free the chili pepper from the seeds and cut into strips. Peel the garlic.

Mix the cucumbers and carrots in a bowl. Squeeze the garlic through a press.

Heat oil in a frying pan. Put the coriander, chili and Korean-style carrot seasoning and heat a little, literally 10-20 seconds. Do not leave the stove, otherwise the chili may burn!

Fill the carrots with cucumbers with hot oil with spices.

Mix gently. Let's taste it. Add salt and sugar if needed.

Korean cucumbers with carrots are ready. Bon Appetit!