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How to make a preparation for the winter from carrots. Carrot salad for the winter: recipes

How to make a preparation for the winter from carrots. Carrot salad for the winter: recipes

The beautiful girl that sits in a dungeon, a braid on the street - carrots - received a permanent residence permit in our cellars and kitchens for a very long time. Without it, almost all traditional dishes are unthinkable, and, of course, winter preparations. Carrot salads for the winter are a great way to prepare delicious preparations for the winter in those cases when the harvest of this root crop turns out to be unexpectedly large.

We all know that carrots can be dried, withered, frozen, kept fresh, and finally, our site has talked about these methods more than once. And today we will talk about salad preparations. Carrot salads for the winter will appeal to everyone, just choose!

Carrots in Korean (without sterilization and cooking)

Ingredients:
1 kg carrots
4.5 tbsp 9% vinegar,
2 tbsp Sahara,
1 tbsp salt,
2 tsp cilantro seeds (coriander),
1 tsp ground black pepper,
200 ml vegetable oil,
10 garlic cloves,
1 large onion.

Cooking:
Grate the peeled carrots on a Korean salad grater, salt, pour over with vinegar and mix with your hands. Leave to marinate for about 30-40 minutes. Squeeze the garlic through a press. Add garlic, salt, sugar and spices to carrots, mix again. Cut the onion into cubes and fry in hot vegetable oil until black, catch it with a slotted spoon and pour carrots with spices in boiling oil. Thoroughly mix the whole mass, transfer to a deep bowl, compact, put oppression and leave overnight to marinate. In the morning, sterilize half-liter jars, spread the carrots, adding brine, close with plastic lids and store in a cold place. Lettuce can be refrigerated if space permits.

carrot caviar

Ingredients:
1 kg carrots
1.5 kg tomato,
100 g garlic
1 tbsp table vinegar,
200 ml vegetable oil,
100 g sugar
1 tbsp salt,
1 tsp ground black pepper.

Cooking:
Peel the carrots and pass through a meat grinder or chop in any other way (grate on a fine grater, pass through a combine or blender). Remove the skin from the tomato, after making an incision crosswise and scalding them with boiling water. Cut the tomatoes into cubes. Transfer the carrots and tomatoes to a salad bowl, add vegetable oil, sugar and salt and put to simmer over low heat. After 1.5-2 hours, add chopped garlic, pepper to the mass, mix well and boil for another 10-15 minutes. Then add vinegar and stir. Arrange the finished caviar hot in sterilized jars and immediately roll up. Turn over, wrap.

Bulgarian salad with carrots

Ingredients:
1 kg carrots
1 kg sweet pepper
1 kg tomato,
300 g onion
200 ml vegetable oil,
0.5 stack. Sahara,
1 tbsp salt,
1 tbsp table vinegar.

Cooking:
Peel and grate the carrots for Korean salads. Sweet pepper cut into strips. Remove the skin from the tomato and chop them in a meat grinder or blender. Onion cut into half rings. In a wide cooking container, heat the vegetable oil and lay the vegetables, following the indicated order: carrots - fry for 5 minutes - tomatoes, salt and sugar - cook for 5 minutes - sweet peppers - stew for 5 minutes - onions. Cover tightly with a lid and simmer for 1 hour over medium heat, stirring occasionally. Then pour in the vinegar, boil for another 10 minutes and spread hot in sterilized jars. Roll up. When stirring the salad, try not to crush the vegetables so that they do not lose their shape.

Fat from carrots and vegetables "Winter"

Ingredients:
2 kg carrots
1.5 kg tomato,
1 kg sweet pepper
300 ml vegetable oil,
300 g sugar
150 ml 9% vinegar,
2 tbsp salt,
spices - to taste.

Cooking:
Grate the carrots on a regular coarse grater or Korean salad grater. Cut the peppers into strips. Remove the skin from the tomato and cut into small pieces. Combine all vegetables, salt and leave at room temperature for 5-6 hours. In a salad bowl, combine vegetable oil, sugar and vinegar (you can add spices to taste), boil over low heat for 5 minutes and put vegetables in it. Simmer, stirring, for 30 minutes. Arrange the finished salad in sterilized jars and roll up immediately.

pickled carrots

Ingredients:
1.5 kg carrots,
1 liter of water
1 tsp coriander,
7-10 garlic cloves,
1 cayenne pepper - optional
2 tbsp salt,
1.5 tbsp Sahara,
100 ml wine vinegar.

Cooking:
Cut the peeled carrots into cubes, semicircles or chop with a curly knife. At the bottom of sterilized jars, put coriander seeds, chopped garlic, hot pepper pod (exclusively to taste and desire). Fill jars with carrots, shaking to firm up. Prepare the marinade in a separate bowl: boil water with salt and sugar, wait until they are completely dissolved, pour in the vinegar and pour the carrots in jars. Cover with lids and set to sterilize: 0.3-l - 10 minutes, 0.5-l - 15 minutes. Roll up, turn over, wrap up.

Salad of carrots and cucumbers "Fragrance of summer"

Ingredients:
5 carrots,
8 pcs cucumbers,
100 g parsley and dill,
3 garlic cloves,
2-3 cloves,
4 tbsp vegetable oil,
1 tbsp salt,
1 tbsp Sahara,
10 ml of vinegar essence.

Cooking:
Grate carrots for Korean salads or cut into thin sticks. Cut the garlic into 2-3 parts, chop the cucumber into thin circles, chop the greens. Put the cucumbers and carrots in an enamel bowl, add salt and sugar, mix and leave to marinate for 1 hour. Then pour in vegetable oil, vinegar, mix and put on a slow fire until the juice boils. When the cucumbers change color, remove the container from the heat. Put a clove at the bottom of sterilized dry jars and fill the jars with hot mixture, layering with herbs and garlic. Cover with lids and put on sterilization: 0.5-l - 30 minutes from the moment of boiling. Roll up.

Carrot salad with garlic in tomato sauce

Ingredients:
2 kg carrots
1 kg fleshy tomatoes,
4-6 garlic cloves,
1 tbsp salt,
30 ml of table vinegar,
2 tbsp Sahara,
spices - to taste and desire,
6 tbsp vegetable oil.

Cooking:
Cut the peeled carrots into thin sticks or grate for Korean salads. Cut the stalks from the tomato, scald with boiling water, peel and chop in any way (in a meat grinder or blender). Chop the garlic with a knife or a press. Fry the carrots in hot vegetable oil until golden brown, pour over the tomato mass and add the garlic. Stir and simmer for 10 minutes while stirring. Then add salt and sugar, various spices to taste (coriander, ground black pepper, peas, allspice, cloves, etc.), stir, cover and simmer over medium heat for 30 minutes. Stir occasionally. At the end of cooking, pour in the vinegar, mix and place hot in sterilized jars. Roll up, turn over, wrap up.

If you do not like the presence of tomato seeds in salads, find a rare Soviet device similar to a meat grinder with a funnel at the exit, called "Strumok" Passing tomatoes through it, you will get thick tomato juice at the exit, not even juice, but rather puree seeds and skins.

You can always find other interesting carrot salads for the winter on the pages of our website. Come in!

Good luck preparing!

Larisa Shuftaykina

Canned will be an excellent component for salads, as well as an individual snack served on an everyday or festive table. In order for the carrot to acquire a bright taste, additional vegetables and spices are usually added to it. For many housewives, canning this vegetable for the winter becomes an excellent source of vitamins for the whole family.

Traditional recipe for pickled carrots for the winter

For cooking you need:

a couple of kilograms of carrots;
60 grams of salt;
liter of water;
a tablespoon of vinegar concentrate;
60 grams of sugar;
to taste bay leaf, cinnamon, garlic cloves;
a couple of peppercorns;
2 cloves.

Pickling method:

Carrots are actively peeled from the earth and skin.
The vegetable is sent to boiling water and remains in it for 5 minutes.
Next, the carrots are removed, cooled and cut into circles or cubes.
The vegetable is placed in a pre-sterilized glass container.
Garlic cloves are sprinkled on top.
Next, prepare the marinade. Salt, sugar, spices are poured into boiled water. It is better to supplement the marinade with garlic. Then the liquid is boiled for 7 minutes.
The marinade is supplemented with vinegar, mixed, distributed among jars of carrots.

The filled blanks are rolled up with clean, calcined lids, left upside down, being warmly wrapped, for a couple of days.

Caviar for the winter from carrots and tomatoes

You will need:

kilogram of carrots;
2 cloves;
2 pods of paprika;
a couple of tablespoons of apple cider vinegar;
a tablespoon of salt;
kilogram of tomatoes;
Chile;
5 peppercorns;
a bunch of greens;
a little garlic;
5 dessert spoons of sugar.

Cooking:

The orange root vegetable is rubbed with a grater, and then fried in oil.
Peppers are cut into medium slices and poured into carrots.
The vegetable mixture is stewed for 20 minutes.
Tomatoes are cut into cubes and poured into the carrot mass.
Salt, chopped herbs, cloves, granulated sugar, pepper are also poured there.
The mixture is stewed for a quarter of an hour under the lid.
At the end, vinegar is poured, the whole mass is ground with a blender, boiled again.
Then the caviar is distributed over the calcined jars, rolled up.

Carrot and onion dressing for soups: a recipe for the winter

To prepare carrot dressing you will need:

kilogram of carrots;
liter of water;
kilogram of onion;
3 tablespoons of salt.

Cooking:

Carrots are washed, peeled, rubbed with a coarse grater.
The onion is cut into cubes. It is necessary to make it so that small onion crumbs are obtained, the size of the square should be 3x3 millimeters.
The onion is mixed with an orange root crop and packed into pre-sterilized jars.
Then the brine is made. To do this, boiled water is filled with salt and completely dissolved in it.
The resulting brine is filled to the top with carrot-onion filling.
Prepared containers are rolled up with calcined lids using a conservation key.

To enhance the taste of the brine, you can use the remaining carrot tops.

Recipe for canned carrots with green peas

For cooking you need:

a couple of kilograms of young peas;
a small pinch of citric acid;
a couple of tablespoons of sugar;
two medium-sized carrots;
liter of water;
a tablespoon of salt;
half a glass of vinegar;
a pinch of your favorite herbs;
10 black peppercorns;
4 star carnations.

Canning technology at home:

Young peas are soaked in cool water for two hours.
The liquid drains.
Pure water is poured into another pan, the container is put on fire until the liquid boils. After the water has boiled, citric acid is poured into it, and then peas.
Peas are boiled for 3 minutes, and then removed from the water and scattered in jars that have been previously sterilized.
Carrots are peeled, washed from the remnants of the earth. Then the vegetable is cut into thin bars.
Carrot slices, cloves, peppers and herbs are distributed in jars in equal amounts.
Vinegar, salt and granulated sugar are poured into the water where the peas were boiled. The liquid is brought to a boil.
The resulting liquid is filled to the top with each jar of carrots and peas.
Each jar is sterilized again for 30 minutes.
After sterilization, the containers are rolled up with sterilized lids using a canning key.
You can use such a blank not only in winter, but also 3 days after seaming.

If you want a clear, transparent brine, you need to remove damaged peas after their first treatment.

Sweet canned carrots for the winter: diced in oil

Ingredients needed for cooking:

a glass of brown sugar;
4 dessert spoons of salt;
dessert spoon of ground cloves;
a glass of mustard oil;
dessert spoon of ground red pepper;
dessert spoon of cardamom;
two tablespoons of mustard seeds;
kilogram of carrots.

How to cook:

Carrots are peeled and then cut into cubes.
Carrot cubes are poured into boiling water, left in it for 60 seconds.
Then the carrot is removed from the water with a colander, dries for 60 minutes.
Sugar, cloves, cardamom and salt are mixed in a separate container. Carrot cubes are poured into the resulting spicy mixture. Everything is actively interfering.
Carrots and spices are poured into a clean jar.
Mustard oil is placed in a small saucepan, mustard seeds are poured.
When the oil begins to smoke, it must be removed from the stove, and then cool for 4 minutes.
Cooled oil is poured into a jar of carrots, the container is closed with a lid and kept in the light for 2 weeks. Shake the jar well a couple of times a day.

Such a dish can be served as an appetizer, and it will also be an excellent side dish for meat dishes.

Carrots, canned for the winter, with red beans and onions

Required Ingredients:

kilogram of red beans (fresh);
250 grams of sunflower oil;
0.5 kilograms of bulbs;
0.5 kilograms of carrots;
3 tablespoons of acetic acid;
a small amount of any spices.

This preparation should be prepared for the winter, based on a step-by-step guide:

Beans are soaked for half a day. Moreover, during this time it is required to change the water three times to clean.
Next, the soaked beans are boiled until tender. But the beans should not boil.
The onion is peeled, and then cut into half rings.
Carrots are washed, peeled, and then cut into thin slices, cut in half.
Onions and carrots are poured into a saucepan in which there is heated sunflower oil.
Stew vegetables for 20 minutes. At this time there is a plentiful allocation of carrot juice.
Boiled beans are poured over vegetables.
10 minutes after the mixture boils, you need to add spices and salt.
All you need to mix and keep on fire for a couple of minutes.
The resulting mass must be distributed among clean jars, and then put the filled containers to be sterilized.
After sterilization, glass containers are rolled up with lids.
The workpiece must be immediately turned over and wrapped in a warm towel.
In this state, the banks cool down during the day.
Then they can be cleaned in a dark, cool place.

Carrot salad, canned for the winter: a step by step recipe

To prepare canned carrot salad you will need:

kilogram of bell pepper;
kilogram of carrots;
kilogram of onion;
kilogram of tomatoes;
a glass of sunflower oil;
a tablespoon of 30% vinegar;
5 dessert spoons of sugar.

Salad preparation technique:

All vegetables are actively washed and cleaned.
Carrots and onions are cut into strips. The same must be done with pepper.
Sliced vegetables should be put in a saucepan with a thick bottom.
Tomatoes are crushed with a meat grinder. You can also use a grater.
Tomatoes are poured into a pan with other vegetables.
Everything is thoroughly mixed and stewed over low heat for 20 minutes after boiling.
Sugar, butter and salt are added to the stew mixture.
Everything is thoroughly mixed.
The mixture is then boiled again for 5 minutes.
Then the vinegar is added.
Lettuce is distributed in sterilized jars, and then poured with marinade.
The containers roll up and cool down.

Cabbage in the amount of 1 kilogram can also be added to such a salad. Chopped cabbage should be stewed 15 minutes before the end of cooking other vegetables.

Recipe for Korean-style canned carrots for the winter

Required:

5 kilograms of carrots;
300 grams of garlic cloves;
30 milliliters of 70% vinegar;
100 milliliters of sunflower oil;
2 onions;
15 grams of salt;
2 tablespoons of cilantro;
4 dessert spoons of granulated sugar;
2 dessert spoons of a mixture of ground peppers.

Cooking method:

Pure carrots are rubbed on a special grater, which is designed for.
Sugar and salt are poured into the shabby vegetable.
The vegetable is infused for 20 minutes, and then pepper is poured into it. Again, the carrot is left for a third of an hour.
Next, vinegar is poured into it, the mixture is left for 30 minutes.
During this period of time, it is required to heat the oil, and then fry the finely chopped onion in it.
When the onion becomes golden, you need to remove it, and place the cilantro in the oil, which is fried there for 60 seconds. Then carrots are poured into it.
After 20 minutes, the vegetable is supplemented with chopped garlic and onions.
Everything is actively mixed, and then laid out in pre-sterilized jars and rolled up.

Canned carrots without sterilization: the simplest recipe

Winter canned carrots are equally useful as an independent dish and as an integral part of other recipes. It is available to everyone and contains many vitamins.

In order to preserve it for the winter, you need to take the following ingredients:

one kilogram of carrots;
a teaspoon of table salt;
a couple of teaspoons of spices for carrots in Korean;
table vinegar - a couple of tablespoons;
a teaspoon of granulated sugar;
two cloves of garlic of medium size;
bulb of medium size.

Preservation must be carried out in the following sequence:

We wash the carrots and clean them.
Using a grater or a knife, we cut carrots into strips.
Now sprinkle it with salt and sugar.
Let the resulting mass brew for half an hour.
We add spices with vinegar to it and leave it all for two hours.
At this time, cut the onion into strips and fry, then it on 20 grams of vegetable oil until you get a golden hue.
The resulting onion is placed to the carrot.
Finely mode the garlic and add to the same mixture.
Now the salad must be insisted for another half hour.
We put the resulting salad in prepared jars and roll them up with lids. Enjoy your meal.

Preservation of small fruits

Carrot is useful product available to everyone. Its conservation is not very difficult and allows you to get excellent preparations for further use in the preparation of various dishes.

To preserve small carrots, you need to prepare the following components:

carrots in the amount of 3.5 kilograms;
table salt - 50 grams;
50 grams of granulated sugar;
a couple of liters of purified water;
a quarter liter of six percent vinegar.

Cooking is carried out according to the following technology:

We wash the carrots under running water and clean it.
Pour water into a saucepan and add salt.
We blanch the carrots in this solution for five minutes.
We take out the carrots from the pan and place them in the jars prepared for this.
In another container, we prepare the filling. To do this, mix water with sugar, salt and bring it all to a boil.
Add vinegar there and again wait until the solution boils.
Pour it into jars with carrots and cover them with lids.
We sterilize jars for 20 minutes.
Now close the jars with lids and place them in a dark place.
We cover them with a blanket, and in a couple of days the dish is ready.

Canned Carrots with Green Onions

You can preserve carrots with various components: this helps to create interesting dishes that become a worthy decoration. holiday table. Among these there is also a carrot with green onions, which will allow you to enjoy delicious dish with lots of vitamins.

To prepare it, you will need the following ingredients:

kilogram of carrots;
half a kilogram of green onions;
a teaspoon of ordinary salt;
a couple of cloves of garlic;
half a glass of vegetable oil;
a quarter cup of vinegar at a concentration of 10 percent;
tomato paste in the amount of 10 grams;
three quarters of a glass of granulated sugar.

We prepare as follows:

We wash the carrot under water and peel it.
Place it in a pot of boiling water for 10 minutes.
Now cool the carrots and cut them into medium-sized cubes.
Chop the green onion and lightly salt it. We leave it for five minutes.
We carry out the cleansing of garlic, followed by cutting it into small cubes.
In a separate saucepan, mix vinegar with oil and tomato paste.
Add sugar there and boil this mixture over low heat.
Put the onion in this marinade and insist it for five minutes.
Now add the prepared carrots with garlic there.
Boil it all over low heat for a couple of minutes.
Salad is placed in prepared jars.
We close them with lids and sterilize for 10 minutes.
We turn them over and cover them with a blanket for one day.

Carrot caviar (video)

Cooked carrot blanks for the winter according to any recipe can be stored in a cool, dark place. But it is worth considering that an open jar must be put in the refrigerator.

To prepare a salted vegetable, you only need salt and the fruits themselves, but for a variety of taste, dill can be added to the mixture. Moreover, it is greens that are used in the recipe, and not seeds, as is customary in other salting recipes. The dill adds flavor and benefits to the mixture. And subsequently, for the dish, the greens will no longer need to be cut separately.

Required Ingredients:

Carrots - 1 kilogram;
Salt - 4 tablespoons;
Dill - 50 grams.

How to salt carrots for the winter:

Washed vegetables need to be freed from tails and stalks, grated on a coarse grater, you can use a food processor with a special shredder;
Rinse the greens, finely chop, add to the carrots;
Now you need to add a measured amount of salt to the greens and pulp, mix everything very well, you can mash the pulp a little with your hands so that it releases juice;
The jars are sterilized in advance and the salty mixture is placed in them, it must be well compacted, there should be no voids in it;
It is necessary to close the workpiece with simple plastic lids and it must be stored in a cold place.

How to salt carrots at home for the winter

If you urgently need to pickle carrots, then you can use this recipe. For its preparation, there is no need to even peel the fruits, this is very important when you need to quickly pickle carrots. The amount of salt is calculated for 1 liter of water. If you need to cook large quantity carrots, then the amount of brine must be increased.

Required Ingredients:

Carrots - 5-10 kilograms;
Water - 1 liter;
Salt - 625 grams.

First you need to prepare a salt brine, with which the fruits will subsequently be poured, it is prepared from water and salt, less salt can be added, it depends on taste, boil the liquid a little and cool to room temperature;
While the brine is cooling, you can cook the fruits themselves, wash them well, clean them from the ground with a sponge, cut off the tails;
The fruits are tightly packed in a suitable container, it is better to choose a container with a wide mouth for this;
Then it is necessary to build oppression from above, to put something heavy;
Then you can pour the fruits with cooled brine, the liquid should be 15 centimeters more than the level of the fruit;
From above, the container is covered with a thin cloth or gauze, which is folded in several layers, left in the room for about 3-4 days, the temperature in the room should not be too low, in this case the salting will take place very slowly and 4 days will not be enough;
Only after that, you can remove the carrots to a permanent storage place, usually such blanks are stored in the basement or underground.

How to salt carrots for the winter in a barrel or tub

Everyone knows that pickles are best obtained in wooden containers. This is how our grandmothers salted vegetables and fruits, and their pickles turned out fragrant and crispy. Now it is difficult to imagine pickles in barrels, but this recipe is a godsend for every housewife. Moreover, the barrel can be of any size.

Required Ingredients:

Carrots - 5-10 kilograms;
Salt - 60-65 grams;
Water - 1000 milliliters.

How to pickle carrots for the winter:

First you need to boil the brine, for this, salt is dissolved in boiling water, filtered through several layers of gauze or a thin cloth and allowed to cool, the solution should be at room temperature, and while the solution is cooling, you can prepare vegetables;
Rinse the fruits well, peel, put in rows in a barrel, they should lie very tightly;
Pour the vegetables with a cooled solution so that they are completely covered with liquid, a load must be placed on the pulp, any heavy objects can be used as a load: a pot of water, a stone, a weight, and so on, so that the salting goes better, leave for fermentation for about 5 days right in the room, if the fruits are large, then the fermentation process must be increased. Ideally, if vegetables are periodically tasted and the degree of salting is determined;
When the mixture is salted, you need to cover it with a thin material and after that you can store the barrel in a cool room, where the salting process will stop and the vegetables will simply be stored.

salted carrots

Salting carrots for the winter can be done in many ways. For long-term storage, the blanks can be sterilized and then the blank will be stored for a long time. When sterilizing a ready-made twist, you do not need to pre-sterilize the jars, just wash them with a natural detergent, for example, soda, it both cleans the containers well and is completely safe.

Required Ingredients:

Carrots - 10 kilograms;
Salt 60-65 grams;
Water - about 1 liter.

How to salt carrots in jars:

Before salting the vegetables, they are washed, and then they must be soaked in water for 15 minutes, the water must certainly be cold, after which the vegetables are dipped in hot, almost boiling water, its temperature must not be lower than 90 degrees, they must lie in it 3-4 minutes, after that you can start peeling vegetables, after the fruits have been in cold and hot water the peel comes off them much easier;
The prepared pulp must be cut into slices no more than 1 centimeter thick;
Circles are folded into containers and poured with hot saline;
Almost finished blanks must be installed in a large container with water and sterilized. Sterilization time depends on the volume of jars: jars with a volume of 0.5 liters should be sterilized for at least 40 minutes, and liter jars will need 50 minutes;
After that, you need to get the jars out of the water and immediately roll them up with iron lids.

How to salt carrots in jars

Small carrots can be salted whole without cutting, but large fruits may not be salted and deteriorate. Therefore, it is recommended to cut large fruits into identical slices so that they are uniformly salted, in addition, thin circles absorb the brine faster and the workpiece can be tasted. But still, vegetables such as carrots should be found in brine for a long time.

Required Ingredients:

Carrots - 2 kilograms;
Salt - 330 grams;
Water - 2 liters.

Step by step cooking instructions:

The fruits must be washed well, if they are not too dirty, then you can not peel them off, but simply clean them with an iron sponge or a special brush. But if the fruits are heavily contaminated, it is necessary to remove the peel from them, cut off the tails and stalks;
Small vegetables can be left whole, and large fruits must be cut into pieces or circles no more than 4 centimeters thick, thick fruits can be cut lengthwise into several parts;
The resulting pieces must be boiled in boiling water for 7 minutes;
After that, they can be laid out in washed jars;
Separately, you should prepare a brine from water and salt, boil the liquid for about 5 minutes;
Now the hot brine is poured into jars with fruits, then the jars are placed in boiling water, loosely covered with lids and sterilized for about 45 minutes, if the jars are large, then the time can be increased to an hour;
It remains only to get the jars out of boiling water, roll them up with iron lids and send them to storage.

Young salted carrots

If the crop is harvested, it must immediately be sent for storage. Large ripe fruits lie well buried in the sand all winter. But young thin carrots are poorly stored. It can be salted. Moreover, such salting will be stored in glass jars, which is convenient for the hostess, if necessary, you can open a jar of salting and try.

Required Ingredients:

Carrots - 10-15 kilograms;
Water - 10 liters;
Salt - 500 grams.

How to salt carrots in jars for the winter:

Peel the carrots, sort them well and rid them of rotten areas, ponytails and stalks must be cut off;
Now the fruits must be tightly packed into the prepared containers, they should not float freely, the fruits can be placed vertically in the jars, and if the container is large or wide, then it is most convenient to lay the vegetables horizontally, and you can stack them in several parallel rows;
After that, you can start preparing the brine, boil for it required amount water, add measured salt to it and stir well until it dissolves, after salt a precipitate forms at the bottom, it cannot be added to the workpiece, so the entire solution cannot be drained from the pan;
The pulp is poured with a ready-made hot solution and left to infuse, if the container is wide, then you can put a large plate or a special wooden circle on the surface of the fruit, and put a load on top;
Carrots should be salted for several days, it depends on the size of the fruits themselves, large vegetables need much more time to be completely salted;
Then you can close the jars with iron or nylon lids and put them in a cool place, usually, pickles are stored in a refrigerator, basement or cellar.

A skilled housewife uses carrots in a variety of dishes, these can be main dishes, soups, pie fillings, jams, salads and others. It is simply necessary to properly preserve vitamins at the same time, salting helps to prepare a healthy and tasty vegetable.

For hostesses, we would like to offer other options for spins: pickled, salted or. You can easily find all these and many other recipes in our recipe book on the website.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

In winter, the body experiences an acute shortage of vitamins, so housewives have been harvesting canned fruits and vegetables in large quantities since the summer. Among other recipes stands out carrot salad- delicious and very healthy dish, which takes a minimum of time and is combined with absolutely any food.

How to cook carrot salad for the winter

Carrot is one of the most sought-after vegetables in our diet, without it it is impossible to cook delicious first courses, in addition, the orange fruit is included in many snacks and salads. However, preserved carrots are not as popular as tomatoes, cucumbers, zucchini and eggplants. This is probably due to the ignorance of the housewives about the existence of recipes for preparing blanks with this tasty and healthy vegetable. Below, in detail and with a photo, it is described how to prepare salads with carrots for the winter.

Carrot salad recipes for the winter

Vegetables can be preserved with various marinades, spices, and other ingredients. As a rule, the orange fruit is accompanied by tomatoes, onions, bell peppers, tomato sauce, beets, and cabbage. However, some recipes for winter preparations involve the use of carrots exclusively. Such preservation is suitable for dressing winter borscht and adding to salads. How to cook carrot salad for the winter?

in Korean

In order to recreate the authentic taste of the dish, one should strictly adhere to the technology for preparing Korean snacks, without changing the composition of the seasonings indicated in the recipe. The winter version of the appetizer has a richer taste (you will have to marinate the vegetable not for a couple of days, as in the original recipe, but for several months), while Korean-style carrot salads for the winter come out much more aromatic.

Ingredients:

onions - 3 pcs.;
garlic heads - 2 pcs.;
carrot - 2 kg;
Korean spices - 15 g;
vegetable oil - 1 tbsp.;
vinegar essence - 2 tbsp. l.;
sugar - 4 tbsp. l.;
salt - 1 tbsp. l.;
boiled water - 2 tbsp.

Cooking method:

Mix sugar, water, vinegar essence, salt in a deep container. When the crystals are completely dissolved, set the bowl aside.
Grate peeled carrots on a Korean grater.
Pour the liquid into the carrot mass, mix. Marinate the product for 3 hours.
Add squeezed garlic to the appetizer, mix the ingredients well again, make a depression in the center of the mass, where pour the spices from the package.
Finely chopped onion fry in oil and also place in the center of the vegetable mixture.
Stir the ingredients for 3 minutes, then spread out Korean carrot for banks that need to be sterilized in advance. The container should be filled up to the shoulders, then tightly cork it and store the dish in the refrigerator or cellar.

with garlic

The combination of carrots and garlic is successful not only in terms of taste, but also because of the great benefits of these vegetables. Spicy vitamin salad can be seasoned with vegetable oil or other sauces to your taste. In winter, such an appetizer will become a source of phytoncides, minerals and vitamins. To make a salad of garlic and carrots for the winter as spicy as possible, increase the amount of pepper in it. In addition, to enhance the sharpness of the garlic, it is better to cut it finely, and not to push it through a press. How to cook a delicious dish?

Ingredients:

ripe tomatoes - 1 kg;
carrot - 2 kg;
salt - 2 tbsp. l.;
yellow bell pepper - 2 pcs.;
parsley - 50 g;
vegetable oil - 2 tbsp.;
hot pepper - 2 pcs.;
garlic heads - 3 pcs.;
sugar - 150 g;
9% vinegar - 1/3 tbsp.

Cooking method:

Wash all ingredients, peel if necessary.
Grate the carrots on a coarse grater or cut into strips.
Pass pepper, garlic, tomatoes through a meat grinder.
Chop the parsley very finely, put it together with the rest of the prepared vegetables in a saucepan. Add seasonings, oil, vinegar here.
Place the container on medium heat, cook the salad for about an hour.
Put the finished snack in the processed container, cork with lids. Carrot blanks should be stored in the basement/refrigerator.

From beets and carrots

Not a single preservation can compete in terms of the amount of nutrients with beetroot and carrot salad. Such an appetizer will perfectly complement any side dish - boiled or fried potatoes, buckwheat, pearl barley, wheat porridge, pasta, etc. Beetroot and carrot salads are very tasty, in addition, they are extremely easy to cook. In addition to the role of a snack, they can be used as a dressing for borscht. Below is a detailed description and with a photo of the recipe for preparing a dish for the winter.

Ingredients:

vegetable oil - 2 tbsp.;
carrots, beans, onion- 500 g each;
boiled beets - 3 kg;
tomato paste - 500 g;
spices.

Cooking method:

Coarsely grate beets, carrots. Chop the onion into half rings.
Place the beans with vegetables in a saucepan, add oil and tomato paste diluted with water here.
Boil the ingredients for about an hour, adding spices. In this case, the weak mode of fire will be optimal.
Then start canning carrots: spread the salad in sterile glass containers, cork them with lids. To preserve your snack, keep it refrigerated.

with pepper

Such an appetizer is prepared without sterilization, which greatly simplifies the process. The hostess can only grind the products and subject them to heat treatment. Pepper and carrot salad for the winter tastes like lecho, however, unlike it, it does not contain tomatoes or tomato sauce. Below in detail and with a photo it is described how to cook a delicious, vitamin preservation.

Ingredients:

pure water - 1.5 l;
sweet pepper - 6 kg;
carrots - 0.6 kg;
sugar - 0.2 kg;
onion - 0.6 kg;
clove buds - 6 pcs.;
salt - 2 tbsp. l.;
allspice - 10 pcs.;
refined oil - 100 ml;
vinegar 9% - 1 tbsp.

Cooking method:

Remove the stalks from the pepper, chop it very finely together with the onion (you can use a blender or grater).
Grate carrots, place with other vegetables in a saucepan.
Separately, mix seasonings, vinegar, water. Heat the mixture until it boils, then keep the liquid on fire for another 5 minutes and remove.
The resulting filling should be pickled vegetables. To do this, pour the liquid into a saucepan with carrot mass, place the container on the stove, turn on medium heat and bring to a boil. After lower the heat, cook the components for half an hour.
Prepare 1L jars by washing and sterilizing them.
Start preserving the salad by laying it out in containers and sealing it tightly with lids.
Cool the jars by turning them upside down, then put them in the cold.

with cucumbers

Such an appetizer will decorate any table, including a festive one. Fresh juicy cucumbers spicy garlic, fragrant carrots and spicy dill together create a unique taste. In addition, the dish turns out to be bright, appetizing, so it is better to serve it in a transparent dish. To prepare a snack, you should choose a large, bright carrot, which contains a maximum of carotene. How to make a cucumber salad with carrots for the winter?

Ingredients:

garlic head;
cucumbers - 2.5 kg;
vinegar - 1/2 tbsp.;
carrot - 2 pcs.;
salt - 1 tbsp. l.;
sugar - ¼ st.;
Korean seasoning - 1 tbsp. l.;
vegetable oil - ½ tbsp.

Cooking method:

Trim the tips of the cucumbers, peel the carrots. Grind the fruits with a Korean grater.
Add vinegar, crushed garlic, oil, spices, sugar, salt to the vegetable mixture.
After thoroughly mixing the components, cover the container with a film, put it in the refrigerator for a day. Open the package from time to time and stir the ingredients.
Distribute the dish among the containers, pour the vegetable juice remaining at the bottom of the bowl, clog the containers for the winter.

With zucchini

Zucchini makes the dish more juicy, and garlic is fragrant. In addition to a pleasant sweetish-spicy taste, the salad turns out to be very elegant and goes well with any food, be it first courses, fish, meat or any side dish. It will take you about 40 minutes to prepare the preservation, with a minimum of food and effort. How to make a salad of zucchini and carrots for the winter?

Ingredients:

water - 0.3 l;
vinegar - 3 tbsp. l.;
young zucchini - 1.5 kg;
garlic - 50 g;
carrot - 0.2 kg;
sugar of the 1st grade - 50 g;
sunflower oil - 100 ml;
salt - 1 tbsp. l.

Cooking method:

Peel the zucchini from the skin, cut into strips. Place the ingredient in a saucepan.
Mix all the seasonings with water and crushed garlic in a separate container, boil the marinade for 5 minutes.
Pour the liquid over the zucchini. Boil the product for 8 minutes over medium heat.
Grate the carrots, add to the zucchini, boil the workpiece for another 20 minutes, after the carrot salad for the winter you can lay out and cork in pre-sterilized jars.

Video

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Carrot salad for the winter: recipes

Exist different ways prepare carrots for the winter. In the cellar, root crops can be successfully kept fresh until spring, but in an apartment this will be problematic. Therefore, carrots can either be frozen or canned. Various salads are prepared from carrots, it is added to lecho, adjika, soup dressings. You can even make carrot jam.

First of all, carrots need to be sorted out. All root crops with signs of spoilage and damaged during harvesting are rejected. In addition, it is recommended to sort the root crops by variety and size, decomposing separately large, medium and small specimens.

You can’t wash root crops, if large pieces of earth have stuck to them, then just gently shake them off. Before storage, vegetables should be air-dried, protected from direct sunlight. Optimum temperature storage of carrots 0-2 degrees heat.

Storage methods:

In strong plastic bags. Prepared root crops are placed in bags mixed with sawdust. They keep the bags in the cellar without tying them. On top of the vegetables, you can pour a layer of dry onion peel.

In boxes. Root crops are laid in rows so that they do not touch each other, sprinkled with dry coniferous sawdust. Instead of sawdust, you can use dry onion or garlic husks. Traditionally, root crops are sprinkled with clean river sand.

In clay. The method is effective, but inconvenient. It is necessary to dilute the clay to a semi-liquid consistency. Pour a layer of clay into a box covered with foil and lay out a row of carrots so that all root crops are covered. Let it dry, then again put a layer of carrots and pour clay and so on.

Interesting facts: carrots are useful in any form. After heat treatment, root crops lose some of their vitamins, but boiled carrots are much better absorbed by the body.

Freezing carrots

It is difficult to keep fresh carrots in an apartment, since it is impossible to find a place where the temperature required for storage is stably maintained. After all, hardly anyone will allocate a whole refrigerator for storing vegetables. Therefore, it is easier for owners of freezers to freeze carrots.

Carrots are usually frozen in crushed form. It can be grated or cut into cubes, circles, cubes. The choice of slicing option depends on what dishes you plan to add freezing to.

You can freeze carrots in small containers, in bags or molds. The latter option is well suited for freezing finely grated carrots or carrot puree.

The easiest option is to freeze grated carrots in bags. Grated carrots are placed in a bag in a thin layer and tied, releasing air. You should get a flat "pancake". If the carrots are frozen in a thin layer, then in winter it will be easy to break off the required portion from a piece without defrosting.

When freezing carrots cut into circles or cubes, it is better to first spread the vegetables in one layer on a tray and “freeze” for 1-2 hours in the freezer. Then it will be possible to pour the vegetables into a bag or container, and put them in storage. With this method of freezing, the pieces do not stick together, and it will be possible to take the right amount.

Canned carrots

Canned carrots can be used to prepare various dishes that use boiled carrots. It can be put in salads, in first courses, added to side dishes. The preparation is prepared without vinegar, so it tastes like ordinary boiled carrots.

2 kg of carrots;
1 liter of water;
1 tablespoon of salt;
1 teaspoon of granulated sugar.

We wash the carrots well, peel them and wash them well again. Cut the carrots into circles 0.5-0.7 cm thick.

Read also: Seedless plum jam for the winter - 12 simple recipes

We will wash the jars well and sterilize them in any way that is convenient for you. We put carrots in jars. Now we are preparing the brine, it is not difficult to do this, it is enough to boil water and add sugar and salt to it. Pour brine into jars. We cover the jars with boiled lids.

We set the jars in a saucepan with a plastic grate at the bottom. If there is no such pan, then you can simply lay a clean kitchen towel folded 3-4 times on the bottom. We put the jars in the pan and pour warm water so that it reaches the level of the coat hanger. Bring the water in a saucepan to a boil, then reduce the heat and keep the jars of 1 liter in boiling water for 20 minutes. Then carefully remove the jars one at a time and immediately close them tightly.

We turn the rolled cans upside down to make sure that they are properly closed. We cover the top of the jars with a warm blanket and leave to cool.

Spicy Pickled Carrots

Spicy pickled carrots are a very tasty snack.

2 kg of small carrots;
4 tablespoons of salt;
4 tablespoons of sugar;
100 ml of vinegar (9%);
2 liters of water;
1 head of garlic;
5-7 black peppercorns;
2-3 bay leaves;
2 pods of hot pepper.

First you need to prepare the marinade. Boil water, add salt and sugar. We will stir until the crystals of salt and sugar have dissolved. Then pour in the vinegar and immediately turn off the heat.

Wash the jars and let them dry. Put the bay leaves on the bottom. Peel the garlic, cut the cloves in half and put two halves in jars. Put it in a bank hot peppers. If we want to make the workpiece sharp, then we can put a whole pod in a liter jar. To make the taste of the workpiece softer, you can put half a pod or 2-3 rings.

We clean the carrots, wash them. If it is very small, you can put it in jars entirely. Larger root vegetables cut into pieces. Pour the cooled marinade into a jar of carrots. We cover the jars with lids, sterilize canned food in boiling water for 20 minutes (liter jars).

Soup dressing in cans

You can prepare carrot soup dressing with onions and bell peppers for the winter. Let's preserve this dressing in cans, it is convenient to use small cans so as not to store canned food for a long time.

500 gr. carrots;
500 gr. Luke;
300 gr. bell pepper;
250 gr. tomatoes;
200 ml of vegetable oil;
1 teaspoon of salt.

Wash all vegetables, peel carrots, onions and bell peppers. We cut the vegetables as you usually cut for soup. We cut the onion into cubes, grate the carrots, cut the pepper into strips.

We scald the tomatoes with boiling water, then pour them over with cold water and remove the skin from them. Cut the tomatoes into small cubes.

Take a frying pan, pour some oil into it. Fry the onion in oil. We take out the finished onion from the dishes with a slotted spoon, trying to keep the oil in the pan. Then fry the carrots in the same oil. Cook the carrots under a lid over low heat, stirring occasionally. You need to cook until the carrots are soft. Remove the carrots with a slotted spoon and transfer to the onion.

Fry bell pepper in the same pan, it must first be cut into small cubes or thin strips. In the process of frying, you need to add oil if it becomes low.

Transfer the fried peppers to a bowl. And stew the diced tomatoes in a frying pan. It is better to fry vegetables separately, as cooking takes different times.

Mix all the vegetables in a saucepan, salt. Simmer over low heat for 15 minutes. We try the dressing, if necessary, then add some salt. We pack hot dressing in sterilized jars, you need to lay it tightly, tamping with a spoon so that no air remains. We roll up the jars with boiled lids, turn them over and wrap them until they cool completely.

Advice! You can cook this dressing without adding tomatoes.

Carrot juice for the winter

Useful can be prepared for the winter. For juice, you need a bright orange carrot and preferably a medium size, large root crops are less sweet.

Read also: Tomato paste for the winter - 6 recipes

Carrots should be washed and peeled well.

The most convenient way to prepare carrot juice is with a juicer. The resulting juice is left to stand for 40 minutes. Then we filter through a strainer or gauze folded in half. If the juice seems too concentrated, then it can be slightly diluted with boiled water. And to give a special taste and aroma, you can add juice squeezed from an orange to carrot juice.

Pour the juice into a saucepan, bring to a boil and simmer over low heat for 7 minutes. In no case, do not let the juice boil strongly, this will destroy the vitamins. You can add sugar to the juice if you like. citric acid taste. Pour the juice into clean jars and sterilize them in boiling water for 25 minutes (liter jars). Close tightly, wrap until completely cool.

Carrot in Korean

A popular snack is the Korean-style carrot. It can also be prepared for the winter.

3 kg of carrots;
500 gr. onion;
100 gr. garlic;
200 gr. Sahara;
2 tablespoons of salt;
100 ml of vinegar (9%);
100 ml vegetable refined oil;
1 pack of spices for making carrot salads.

We clean the carrot and rub it with a special grater with a thin and long straw. We clean the onions and garlic, cut them thinly - into halves or quarters of the rings. Pass the garlic cloves through a press.

We put the chopped vegetables in a saucepan, mix and sprinkle with sugar and add salt. Pour oil and vinegar into vegetables, sprinkle vegetables with seasonings. We leave the salad to infuse in the refrigerator for 8-12 hours. The salad is basically ready. But to save it for the winter, you will still need to work hard.

In clean jars with a volume of half a liter, we lay out the carrots along with the juice. Cover jars with lids and sterilize in boiling water for 10 minutes. We close the jars hermetically and cool "under a fur coat."