Cucumbers with carrot tops for the winter: pickling recipes with photos and videos

More often, cucumbers are harvested for the winter according to standard recipes - with the addition of dill, bay leaves and spices, but a blank prepared with carrot tops acquires a completely new taste and aroma. Cucumbers are spicy, rich and fragrant. At the same time, such preservation is distinguished by its usefulness and ease of preparation.

General information

It is better to s alt vegetables in late August or early September. At this time, late varieties of cucumbers ripen, and carrot tops are rich in essential oils, which will give the preservation new flavors.You should also know that the vegetable preparation is saturated with aromas and tastes at least three months after canning, so you should not open the treat in advance.

Benefits of carrot tops

Including the tops of carrots in the diet, you need to take into account its usefulness, which has been thoroughly studied, both in medicine and in cooking. The beneficial properties of greens are due to their chemical composition.

It is the green part of the plant that contains 500 times more minerals, vitamins and trace elements than the orange root itself, such as:

• selenium is a powerful natural antioxidant;

A small bunch of carrot tops, consumed on an empty stomach, covers the daily requirement of selenium.

• carotene - in the body is processed into vitamin A, giving youthful skin;
• vitamins: C, PP, E, D, group B, necessary for the functioning of the body;
• minerals and trace elements: phosphorus, fluorine, iodine, magnesium, potassium, iron, zinc, manganese.

Thanks to this, carrot tops help to increase immunity, neutralize food toxins, cleanse the blood, get rid of edema and improve muscle and skin tone. Leaf is 1.3% protein and 7% carbohydrate.

Saturated with herbs and essential oils, which, despite their usefulness, also add a sweet taste to the preparations.

It is necessary to note the low calorie content of greens - only 35 kilocalories per 100 grams.

Selection and preparation of necessary products

Before you start preserving vegetables, you need to consider a few recommendations that will make the treat appetizing and rich:

1. Choose only fresh herbs for corking. If carrots grow in the garden, then cut the tops from it immediately before cooking.
2. Cucumbers look after fresh, green, up to 10-13 centimeters in size. Spoiled, overripe specimens with large seeds are not suitable for harvesting.
3. The color of a vegetable directly depends on its age. The younger the cucumbers, the greener the color of the fruit, and vice versa.
4. Cucumbers of universal and pickling varieties are suitable for recipes. Vegetables have a thin skin, which contributes to the rapid absorption of the marinade. Such fruits, unlike salad fruits, have dark "tires".

Before harvesting, all ingredients must be properly prepared:

1. Rinse each fruit well under running water, soapy water or baking soda.
2. Cut off the tails of the vegetable.
3. Pour cucumbers with water at room temperature for 2 to 8 hours. In this way, you can also rid the vegetable of nitrates by 15%.
4. Dip vegetables again in cold water and dry on kitchen towels.

When preserving vegetables, pour the marinade into the container up to the very neck so that the water overflows a little.

5. Sprigs of tops pre-rinse with water and shake off excess moisture.

You also need to prepare the jars in advance, sterilizing them in the usual, convenient way. It is better to wash the lids with soda and boil for 10 minutes.

Cucumbers with carrot tops marinated for the winter, without pasteurization

Ingredients for 4 liter containers:

1. Water - 2 liters.
2. S alt - 2 tablespoons.
3. Sugar - 7 tablespoons.
4. Vinegar - 200 milliliters.
5. Holes - 4 branches.
6. Cucumbers - 2 kilograms.

S alting an unusual treat is as follows:

1. Spread the prepared twigs on the bottom of the sterilized containers.

For a beautiful spring look, the tops can be packaged both at the bottom of a glass container and added along the walls.

2. Place soaked and pre-washed cucumbers on top of the greens.
3. Pour jars of vegetables with boiling water. Cool the liquid to room temperature.
4. Drain the water back into the pot, adding s alt and sugar. Boil the solution again.
5. Pour vinegar into the boiling liquid, and bring the mass to a boil again.
6. Close jars with disinfected lids. Turn containers upside down. In order for the seaming to undergo additional pasteurization, wrap it with a warm blanket.
7. After completely cool, move the jars to a cool place for storage.

With tomatoes

The method of such harvesting will surprise even experienced chefs and amaze with its unsurpassed taste, because you can pickle cucumbers with carrot tops immediately with tomatoes.

Ingredients for a 3 liter container:

1. Carrot leaves - 1 bunch.
2. Hot pepper - 1 piece.
3. S alt - 2 tablespoons.
4. Sugar - 4 tablespoons.
5. Vinegar - 5 tablespoons.
6. Cucumbers, tomatoes - in equal proportions.

S alt vegetables as follows:

1. First, you need to rinse the vegetables well, twigs of tops and dry. Soak cucumbers in water for at least 2 hours.
2. Poke the tomatoes in several places with a toothpick so that the tomatoes do not crack when seaming.
3. In the prepared sterile container with a volume of three liters, put the hot pepper and the green part of the carrot.
4. Fill the jar with tomatoes up to half the volume. Top with cucumbers. Throw spices into the blank.
5. Boil water and pour into bottles with vegetables. Cool the workpiece, covered with a lid, for half an hour.
6. Drain the water back into the pot, boil with vinegar.

Immediately roll up canned vegetables with disinfected lids. Cool the seaming under the covers, placing it upside down. After 24 hours, remove the workpiece for storage.

If the seaming will be stored in an apartment, it is better to sterilize the workpiece in a water bath in a wide basin before blocking. Sterilization time - 15-20 minutes.

Storage rules

S alt can be stored at room temperature if the preservation is prepared in compliance with all the rules of sterility of containers and ingredients.

There are also a few tips to keep in mind when storing the closure:

1. The optimal storage temperature is +5 to +20 degrees.
2. Humidity in the room should be no more than 75%.
3. It is not recommended to leave the seaming near heat emitting devices or batteries.
4. It is unacceptable to store blanks at sub-zero temperatures on a balcony or loggia.

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