There are preparations that you open “for a try”, and in a few minutes the jar is already empty. This is exactly how this salad of cucumbers and carrots turns out. The cucumbers remain crunchy, the carrots add light sweetness, and the aroma of garlic and spices makes the taste rich and very homemade.
This recipe does not require complicated ingredients, so it is easy to prepare even when there is not much time.
Ingredients:
- cucumbers — 2 kg;
- carrots — 500 g;
- garlic — 1 head;
- sugar — 100 g;
- salt — 2 tbsp;
- vinegar 9% — 100 ml;
- oil — 100 ml;
- ground black pepper — 1 tsp;
- mustard seeds (optional) — 1 tsp.
How to prepare:
Wash the cucumbers well and cut them into rounds or half-rounds. Grate the carrots on a grater for Korean carrots or on an ordinary large grater. Finely chop the garlic.
In a large bowl mix the vegetables. Add salt, sugar, pepper, oil, vinegar and, if desired, mustard seeds. Mix well so that the marinade evenly covers all the vegetables.
Leave the salad for 2–3 hours at room temperature. During this time the cucumbers will release a lot of juice, which will become the base of the marinade.
After soaking put the salad together with the juice into clean jars. Sterilize 0.5 l jars for approximately 15 minutes after the water boils. Then immediately seal, turn upside down and wrap well until completely cooled.
A little advice
For this salad small dense cucumbers without large seeds are best suited. If the vegetables have just been picked from the bed, the salad will be especially crunchy and aromatic.
In winter such a jar tastes wonderful with potatoes, meat, porridges or simply with a piece of fresh bread. The salad turns out juicy, bright and so tasty that next year you will want to seal it already in double volume.
This material was prepared by the editorial team using artificial intelligence tools. All information has been verified and edited before publication.