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Carrots in tomato sauce for the winter. Delicious winter carrot recipes

Carrots in tomato sauce for the winter. Delicious winter carrot recipes

Vegetables are a source of vitamins and minerals. Carrots contain vitamin A, which is necessary for the growth of children and is very important for visual acuity. Fresh produce brings the greatest benefit, but if it is not possible to eat sunny vegetables from the garden, golden recipes for preparing carrots for the winter will come in handy. In winter and early spring, when stale vegetables are sold on store shelves, it’s so nice to take out a jar of carrots from the cellar that smell like summer!

Golden recipes for preparations

You can make a lot of salads from fresh carrots, including for the winter. In many recipes, the orange vegetable is an addition to other ingredients, but there are options for preparing very tasty carrots for the winter, in which it is used as a salt. Thanks to them, you can prepare not only the usual salads. With the help of your favorite recipes, the pantry shelves will be replenished with pickled carrots, caviar, juice and aromatic jam.

Pickling with horseradish

Carrots, like cabbage, can be fermented. By adding horseradish, you get a spicy preparation that will become a worthy appetizer even on a holiday table.

The ingredients are simple:

3 kg carrots;
1/2 horseradish root;
3 onions;
6 dec. l. salt;
4 dec. l. Sahara.

You will need to peel the carrots, wash the roots, and then grate them on a special grater. Peel the horseradish root too and grate it on a regular grater with small holes. Stir vegetables, add salt and sugar. Transfer the vegetable mixture into an enamel pan, put pressure on top and let it sit for a week at room temperature. After this time, transfer the pan to a cool room for 35–40 days: the air temperature should not be higher than +10…+15 °C. Store prepared carrots for the winter in jars, having previously sterilized them.

Pickled carrots

Young root vegetables are good because they can be pickled whole. Thanks to their small size, they fit even into half-liter jars.

The set of products used is simple:

Wash the peeled carrots and blanch for 2 minutes in boiling water. Peel the garlic and finely chop. Wash the peppers, remove seeds, and chop. Place the prepared vegetables in sterile jars, put a dill umbrella in each.

Heat the oil in a frying pan and let cool slightly. Pour a little cooled oil into each jar. Prepare a marinade from water, salt and sugar by boiling it over high fire, let cook for about three minutes. Remove the marinade from the stove and pour in the essence.

Pour the resulting marinade over the vegetables, then sterilize the jars for half an hour. After 30 minutes, close the containers with lids and roll up. Store cooled jars in a pantry or cellar.

Vegetables in Korean

Everyone's favorite Korean carrots can also be prepared for the winter. It is very easy to prepare; more time will only be spent on its preliminary preparation.

For 6 kg of carrots take:

Peel the carrots, onions and garlic. Grind the bay leaf in a mortar, chop the onion into small cubes, and squeeze the garlic through a garlic press. Finely chop the carrots on a special grater, place in a large container, add salt, add sugar, spices, garlic, table vinegar and stir.

Fry the onion in a hot frying pan with oil until rich brown. Strain the oil and discard the onion. Pour oil over the vegetable mixture, mix again, cover with a small plate on top and place a three-liter jar of water on it as a pressure overnight.

The next day, pack the salad into sterilized jars, pour the resulting juice on top and sterilize the container with carrots in Korean for 10 minutes. Roll up the lids and leave to cool. Store the workpieces in a cool place.

Recipe without sterilization

Carrot caviar is a very tasty vegetable preparation that does not require sterilization before sealing the jars. In addition to the main ingredient, tomatoes are added to it.

The composition of caviar includes:

Chop the carrots, peeled and washed with water. Pour boiling water over the washed tomatoes, remove the skin and rub the pulp through a fine sieve.

Heat oil in a large cauldron, add chopped carrots and fry for 6 minutes. Then add mashed tomatoes, garlic squeezed through a garlic press and ground cloves and pepper. After the vegetable mixture boils, add granulated sugar, salt, coriander, close the lid and simmer the caviar for 25 minutes. Pour in the apple cider vinegar and leave the cauldron on the fire for another 1 minute.

Place the caviar into clean, sterilized jars, screw on the lids and turn upside down. Leave in this position until cool.

Bean salad

Fans of hearty salads will certainly like another recipe that does not require sterilization. This preparation contains beans, which are one of the leaders among vegetables in protein content. Even a novice housewife can prepare such a snack.

Choose a small carrot so that it can fit completely into a three-liter container. Boil it until half cooked and place it vertically in a jar. Add a whole pepper pod without seeds, celery and peeled garlic. Boil salted water and cool. Fill the contents of the jar with brine and leave for 24 hours. After 24 hours, close the jar with a lid and store in a cool place. Carrots prepared in this way can be added to vinaigrette and other salads.

Seasoning with garlic

This homemade preparation has an unusual piquant taste, as it contains sugar and sea buckthorn juice mixed with garlic.

For carrots weighing 1 kg take:

310 g garlic;
110 g sugar;
210 g sea buckthorn juice;
1 dec. l. salt.

Grind the peeled and washed garlic using a meat grinder. Wash the peeled carrots, cut into large pieces and cook in a small amount of water until tender. Rub the still hot carrots through a sieve. Add garlic, salt, sugar to the cooled mixture and pour in sea buckthorn juice. Mix the seasoning, place in sterile jars and store in the refrigerator.

Desserts and drink

Remove the skins from the root vegetables, wash and cut them into medium cubes. Mix chopped carrots with sugar and leave to soak for 24 hours. After a day, add water to the mixture and cook in an enamel pan until thickened. At the end of cooking, add citric acid, mix the jam well, place in sterile jars and roll up.

Orange jam

Another sweet preparation in carrot jars for the winter is amazing jam, the recipe of which also includes a healthy orange fruit - orange. Thanks to its composition, it will fill the body of adults and children with vitamin C, and also strengthen the immune system. To make jam, take 2 kg of carrots, 4 oranges, 160 g of sugar and a pinch of cinnamon.

Grind peeled and washed root vegetables through a meat grinder. Remove the zest from the orange and mix with carrots, and squeeze in the citrus juice. Add sugar and cinnamon to the resulting mass. Instead of cinnamon, you can use other spices, such as ginger, cloves or cardamom. If the mixture is too thick, add a little water and cook for 1 hour after boiling over low heat. Pour the finished jam into sterilized jars.

Candied root vegetables and unusual halva

Skillful housewives can prepare not only salads, caviar and jam from orange vegetables, but also other sweets, such as candied fruits. The composition of the products is minimal: 6 large carrots, 9 tens. l. sugar and 140 ml of water.

Peel the root vegetables, wash and cut into thin slices. Pour the sugar water solution over the carrots and cook on the stove, reducing the heat from boiling to medium. After 10 minutes, increase the heat and cook, stirring occasionally, until the syrup thickens. If the syrup is still too liquid, add more sugar.

When the carrots become translucent, remove them from the container and place them on parchment paper to dry. After the candied fruits are dry, roll them in powdered sugar, put them in a tight box and store at room temperature.

The usual halva is made from sunflower seeds, and only a few are familiar with the recipe tasty treat from carrots. Making halva is another way of preparing a bright root vegetable.

Peel, wash and coarsely grind a kilo of carrots. Place it in a fireproof container and put it on fire. After softening the vegetable, add 110 g of sugar, one grated lemon, 50 g of corn oil, stir and cook until tender. If the mass begins to separate from the spoon while stirring, it’s time to turn off the stove.

Add a dessert spoon of cumin seeds to the resulting mixture, mix, form a rectangle, wrap in parchment paper and place under pressure. Instead of cumin, you can add raisins, peanuts or any nuts. After 3 days, the halva will be ready to eat.

Healthy drink

It’s easy and simple to make tasty and healthy carrot juice from a sunny vegetable at home, which will help improve the digestion process. Therefore, it is recommended to drink it half an hour before meals.

Take a juicer in your hands and use it to squeeze the juice out of 1 kg of peeled carrots. Add a little lemon juice to the carrot juice, which will act as a preservative, pour the drink into a jar and sterilize it if you need to make preparations for the winter.

Delicious recipes

Carrots also make an excellent puree and even those children who do not like vegetables will enjoy eating it. List of ingredients: 1.1 kg of carrots, 1.1 kg of sour apples and 210 g of sugar.

This canning recipe uses boiled vegetables, strained through a fine sieve. Apples need to be peeled and chopped in a food processor. Combine all ingredients and cook over high heat until boiling. Transfer the finished puree into clean jars and sterilize for 20 minutes.

If you have a rich harvest of orange root vegetables at your dacha and there is no place to store them, it’s time to use these recipes. Household members and guests will be happy to enjoy delicious and healthy preparations made from ordinary carrots!

Carrots are loved for their bright color and sweet taste. The vegetable is good fresh, as part of various dishes and winter preparations. They turn out bright, beautiful, and even externally evoke appetite and a desire to try them. We will consider “golden” recipes for carrot preparations for the winter with and without sterilization in this article.

Preserving vegetables is not particularly difficult even for novice housewives. You can harvest carrots whole, in parts, chopped, or as part of salads. Choose carrots that are whole, not limp, and without visible damage. Root vegetables should not be too large or too small.

Preparing jars and ingredients

Selecting and preparing containers for preservation has important, since the quality of preservation depends on this factor.

Cans must not have chips, cracks or other damage. Chipped jars will not provide a sufficient degree of sterility during storage, and the product will sour. Damaged containers are at risk of bursting during sterilization, which could result in injury to others.

Lids for jars should be inspected and suitable ones selected. There should be no traces of rust or dents on the metal ones, the rubber gasket should be intact and without separation from the metal. When using painted lids, be careful not to scratch the paint. Nylon should not have sagging, cracks or other defects. Any lid must fit tightly on the container intended for it.

Before adding the ingredients, the jars are sterilized. Popular means of sterilization are boiling, steaming or baking in the oven. Sometimes these methods are used in combination.

Important! When sterilizing by boiling or steam, the jars should dry on their own. They cannot be wiped or dried. Also, do not put ingredients in wet containers.

“Golden” recipes for winter preparations

The most popular are classic and pickled carrots with cabbage. But these are not all the ways to prepare vegetables for the winter.

Pickled carrots with cabbage and horseradish

Ingredients:

carrots of any variety – 4 kg;
white cabbage – 1 kg;
horseradish - 3 leaves;
cherry leaf – 5-7 pcs.;
dill umbrellas;
black peppercorns – 3-4 pcs.;
water – 5 l;
salt – 200 g.

Freshly dug carrots are washed with running water and peeled, then chopped by hand or grated on a coarse grater. The head of cabbage is cleared of stalks and leaves, chopped, and mixed with carrots. The water is boiled and after boiling, salt is added.

The bottom of the fermentation container is lined with cherry leaves and horseradish, and black pepper is added there. Compact the carrot-cabbage mixture, adding dill umbrellas along the way. The contents of the container are filled with brine and placed under a press in a cool, dark room.

Pickled

Thin-skinned carrot varieties are suitable for this recipe.

Ingredients:

carrots of any variety – 1.5 kg;
sugar – 4 tbsp. l.;
salt – 2.5 tbsp. l.;
vinegar 6% – 1 tbsp. l;
water – 1 l;
spices - ground allspice, black peppercorns, cloves, cinnamon sticks, bay leaf - to taste.

Root vegetables are washed, peeled and immersed in salted boiling water for 5 minutes. Prepare the brine separately: boil 1 liter of water, add sugar, vinegar and salt. The brine is ready after the salt and sugar are completely dissolved.

Spices are placed in sterile jars. Chop the carrots into slices or small cubes and place them in jars on top of the spices. The containers are filled with hot marinade and covered with nylon lids, after which they are placed in a large container with water for sterilization and boiled for 25 minutes. Sterilized jars are rolled up with clean lids and left to cool under a warm blanket.

In Korean

A recipe for lovers of spicy dishes and national oriental cuisine.

Ingredients:

carrots of any variety – 1 kg;
onions – 1 pc.;
sugar, salt - 1 tsp each;
garlic – 2 cloves;
spices – ground red pepper, ground black pepper, ground coriander and seeds – to taste;
table vinegar 9% – 1 tbsp. l.;
vegetable oil (sunflower or olive) – 120 ml.

The carrots are grated or cut into strips, and all the salt and sugar are added to it. Mix with your hands until the juice appears. After this, finely chop the onion into the mixture, chop the garlic and add spices, then mix again and let the mixture stand for 10-15 minutes.

Without sterilization in a jar

For those who do not like the sterilization process, a simple recipe will do.

Ingredients:

carrots – 2 kg;
tomatoes – 1 kg;
yellow bell pepper – 2 pcs.;
chili pepper (or any other hot peppers) – 2 pods;
parsley – 50 g;
garlic – 3 heads;
sugar – 7.5 tbsp. l.;
salt – 2 tbsp. l.;
vinegar 9% – 1/3 cup;
olive oil – 2 cups.

Peeled carrots are chopped into strips or grated. Peppers, tomatoes and garlic are twisted in a meat grinder or punched in a blender. Parsley is finely chopped. All ingredients are placed in a saucepan, vinegar and oil are added. The preparation is boiled for an hour, the snack is placed in jars and rolled up tightly.

With beans

Ingredients:

carrots – 1 kg;
beans – 2 cups;
onions - 500 g;
sugar – 1 glass;
salt – 2 tbsp. l.;
odorless sunflower oil – 1 cup;
vinegar essence 70% – 0.5 tsp.

The beans are soaked and cooked until fully cooked. Peeled carrots are cut into small cubes or grated on a coarse grater. Onion cut into half rings. All ingredients are mixed in a deep frying pan or saucepan and simmered for an hour. The hot mixture is placed in sterile jars and sealed.

Pickling without vinegar

Ingredients:

carrots – 2 kg;
water – 1 l;
salt – 1 tbsp. l.;
sugar – 1 tsp.

Carrots are cut into cubes or circles and placed in sterile jars. Bring water with salt and sugar to a boil. Boiling brine is poured into the carrots, the jars are covered with lids and sterilized in a pan of boiling water. After 25 minutes, the jars are removed and covered with lids or rolled up. Cool the jars under the blanket.

With garlic

Ingredients:

carrots – 2.5 kg;
garlic - two heads;
fresh ginger – 50 g;
hot pepper – 2 pcs.;
cabbage – 200 g;
salt – 50 g.

Cabbage, ginger, garlic and pepper are ground in a blender or meat grinder. Shredded carrots are rubbed with salt by hand and left until the juice is released, then the prepared mixture is added and mixed. The resulting workpiece is transferred to a container and placed under a press.

Carrot caviar

Ingredients:

carrots – 1 kg;
tomatoes – 2 pcs.;
garlic – 2 cloves;
sugar – 1 tbsp. l.;
salt – 1/2 tbsp. l.;
vinegar 9% – 1 tbsp. l.

Carrots are passed through a meat grinder or blender. Grind tomatoes and garlic in a blender or food processor until pureed. Vegetable mixtures are combined in a common pan, vegetable oil, salt and sugar are added.

Bring the mixture to a boil over medium heat, then reduce the heat and cook the caviar for 30 minutes, stirring occasionally. After 20 minutes from the beginning, add vinegar and mix. The finished caviar is hot placed in sterile jars and rolled up.

Sweet preparations

Carrots are also used in sweet preparations.

Carrot jam

Ingredients:

young carrots of sweet varieties – 1 kg;
sugar – 1.3 kg;
water – 500 ml;
vanillin - 4 g;
citric acid – 3 g.

Bring water and sugar to a boil in a large saucepan and boil for no more than five minutes. The carrots are peeled and cut into strips, placed in a pan and poured with hot syrup.

The mixture is boiled until the root vegetable softens. The mass is left closed for 8-10 hours, after which it is heated again and boiled until thickened. At the end of cooking, vanillin and citric acid are added. pour into sterile jars.

Jam

Ingredients:

carrots – 500 g;
lemon – 1 pc.;
orange – 1 pc.;
sugar – 0.5 g;
cinnamon - one stick;
cloves – 4 pcs.;
ground nutmeg – 1/2 tsp;
water – 0.5 l.

Grate carrots on a fine grater. The orange and lemon are poured with boiling water and the juice is squeezed out of them, the zest is peeled from the peel. Spices (except nutmeg), zest and sugar are added to the grated carrots. The mixture is stirred and poured with squeezed citrus juice.

It is left under the lid for 8-10 hours, then the cinnamon and cloves are removed, nutmeg is added and the mixture is filled with water. Cook the jam over medium heat, stirring frequently, for at least 45 minutes, until reduced by half, then transfer to sterile jars.

Tea

Ingredients:

carrots – 2 pcs.;
water – 600 ml;
black loose leaf tea – 1 tbsp. l.

Grate the carrots on a fine grater and squeeze out the juice. The squeezed carrots are laid out on a baking sheet and dried for three hours in the sun, then in the oven until completely dry.

The dried vegetable is mixed with the tea leaves and poured with boiling water for 6 minutes, after which water is added to 2/3 of the container volume. Leave for 4 minutes to brew.

Each housewife finds her own life hacks and tricks in the process of work. Basic recommendations from experienced chefs:

Conclusion

With the help of bright preparations, you can delight yourself with vitamins all winter. Carrot preparations with the addition of various vegetables and spices will diversify the table and allow you to maintain body tone throughout the cold period!

“What is born in the summer will come in handy in the winter” is one of the wisest folk proverbs, and it is simply impossible to disagree with it. Since ancient times, humanity has sought to store food for future use. Despite the fact that now you can buy any fruits and vegetables at any time of the year, the tradition of canning still remains relevant for many housewives. After all, how nice it is to open a jar of rolled up... with my own hands conservation!

Carrots are a very popular root vegetable in the vastness of our Motherland, which is used in the preparation of a huge variety of dishes. Carrots are an indispensable ingredient in many salads and first courses; they are used for preparing second courses and snacks. It is quite natural that this particular vegetable is the record holder for canning.

At the moment, there are quite a few ways to prepare carrots. One of them is canned salad from carrots for the winter. This kind of preservation is a godsend in winter. Firstly, this salad can be eaten as an independent dish or as a snack. Secondly, carrot salad is often used as a frying base for first courses. Thirdly, such preservation will be an excellent addition to any meat or fish dish.

Despite the fact that there are many recipes for preserving carrot salads for the winter, there are certain rules that must be followed without fail.

Thus, most culinary specialists unanimously assert that the jars in which the preserved food will be stored should first be very thoroughly washed and sterilized for several minutes. It would also be a good idea to sterilize lids for preservation.

How to prepare carrot salad for the winter - 15 varieties

Korean carrots are one of the most beloved and popular dishes among our compatriots. It is quite natural that many people try to prepare carrots prepared in this way for the winter.

Ingredients:

Carrots - 3 kg.
Salt - 2 tbsp. l.
Sugar - 200 gr.
Vegetable oil - 100g.
Vinegar - 100 gr.
Ground coriander - 2 tbsp. l.
Ground black pepper - 1 tsp.
Garlic - 2 heads
Hot red pepper - 1 tsp.

Preparation:

First you need to prepare the main ingredient - carrots. To do this, grate the vegetable using a Korean carrot grater, place it in a deep basin or bowl and add sugar, salt, pepper, chopped garlic, vinegar and vegetable oil. Next, all these ingredients should be thoroughly mixed and left to brew for about 8 - 10 hours in a cool place.

After the required time has passed, the carrots, along with the resulting juice, should be placed in jars. Then, the filled jars should be sterilized for 10 minutes.

After this procedure, the jars can be rolled up with lids and left to cool.

It is important that when cooling the jars are in an inverted position, that is, upside down.

This recipe for carrot salad for the winter cannot be called popular. Many housewives are simply afraid to use it in practice, since for many, canning and broth are two incompatible things. However, if you are a lover of experiments, then this dish is just for you.

Ingredients:

Carrots - 750 gr.
Onions - 200 gr.
Tomato paste - 2 tbsp. l.
Vegetable oil - 100 ml.
Broth - 120 ml.
Sugar - 1 tsp.
Vinegar - 100 ml.
Bay leaf, black pepper - to taste

Preparation:

We clean and wash the carrots and onions. Cut the onion into thin half rings and grate the carrots. Pour the oil into the frying pan and bring almost to a boil. When it is well heated, put the vegetables in the pan and fry for about 10 minutes, stirring constantly. After this time, add tomato paste and fry for another 10 minutes. Next, add sugar, vinegar and broth to the pan and simmer until the vegetables are completely cooked. A few minutes before it’s ready, add bay leaf and pepper to the salad.

Pour the finished salad into prepared jars and roll up.

Such a juicy and tasty salad is simply an inexhaustible source of vitamins and nutrients that our body needs so much in winter. Pepper and carrot salad is especially tasty to eat with fresh black bread.

Ingredients:

Tomatoes - 1 kg.
Pepper - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Sugar - ½ tbsp.
Salt - 5 tsp.
Vegetable oil - 1 tbsp.
Vinegar - 1 tbsp. l.

Preparation:

We clean, wash and dry the vegetables. Chop the carrots, onions and peppers into large strips, and grate the tomatoes onto a fine grater, or pass them through a meat grinder. When all the components of the dish are prepared, you can proceed directly to the process of preparing the salad. To do this, place onions, peppers, carrots and twisted tomatoes in a deep saucepan, mix and place on low heat. After 5 minutes, add salt, sugar, vegetable oil to the vegetables and mix thoroughly.

The vegetable salad should be brought to a boil, and when it boils, reduce the heat slightly and simmer covered for about 20 minutes. At the very end of cooking, add vinegar. Salad ready!

Now, put the prepared salad of peppers and carrots in jars, roll them up and leave them to cool upside down.

The recipe for “Apple” salad has been known for a long time; our grandmothers used it. Nowadays, such a salad is not rightly forgotten, but in vain. Tasty and juicy carrots with an apple will take each of us back to childhood and give us the opportunity to enjoy a rich and pleasant taste.

Ingredients:

Carrots - 500 gr.
Green apples - 500 gr.
Horseradish - 500 gr.
Vegetable oil - 2 tbsp. l.
Water - 2 glasses
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Vinegar - 1 tbsp. l.

Preparation:

Wash apples, carrots and horseradish. Peel the carrots. Now these ingredients should be grated on a coarse grater and placed in washed and sterilized jars. Now let's start cooking the marinade.

Pour water into a deep saucepan and add sugar, salt, and vinegar. Bring the contents of the pan to a boil and cook for several minutes. The marinade is ready. We wait for it to cool down a little and fill the contents of the jars with it. Next, pour one tablespoon into each jar. vegetable oil, cover with a lid, set for 10 minutes. sterilize and roll up.

The finished “Apple” salad should cool. Cans of preserved food must be turned upside down and wrapped in a warm blanket.

A very tasty and bright salad that will remind you of warm, sunny days in the cold season.

Ingredients:

Carrots - 1.5 kg.
Bell pepper - 1 kg.
Tomatoes - 1 kg.
Onions - 0.5 kg.
Tomato juice - 500 ml.
Vinegar - 75 ml.
Vegetable oil - 100 ml.
Salt - 1.5 tbsp. l.
Sugar - 60 gr.
Sweet red paprika - 2 tbsp. l.

Preparation:

Peel the carrots and onions. Wash tomatoes, onions, carrots and peppers. Grate the carrots using a Korean carrot grater. Cut the pepper into strips. Cut the tomatoes into large slices and grind in a blender. Cut the onion into small half rings.

We start preparing the salad by mixing carrots with tomatoes and tomato juice in a deep saucepan. The contents of the pan should be brought to a boil and simmered for 30 minutes. After this time, add onion, pepper, paprika, oil, salt and pepper to the pan and simmer for another 20 minutes. At the very end, add vinegar to the salad, immediately pour into jars and roll up.

Having opened a jar of this salad in winter, it would be very appropriate to add just a little garlic to it before serving.

Carrot-garlic salad is a real find for lovers of spicy foods. It is perfect as a snack for any table with alcoholic drinks.

Ingredients:

Carrots - 1 kg.
Garlic - 200 gr.
Vegetable oil - 1 cup
Water - 4 glasses
Salt - ½ cup

Preparation:

Peel and wash the carrots and garlic. Cut the carrots into medium-sized cubes, chop the garlic very finely. Now you should combine the carrots, garlic and vegetable oil and mix thoroughly. Now let's start preparing the brine. To do this, mix salt with water and boil for several minutes.

Pour the carrot-garlic mixture with brine, mix and place in prepared jars. Now cover the jars with lids and sterilize for about 25 minutes. and roll it up. The finished preserve must cool completely, and then it can be hidden in storage areas.

The “Marinated” salad can be called special with full confidence. Firstly, only real gourmets can appreciate its taste. Secondly, such a salad is used as a complement to the main dish, as a result of which its consumption is quite small.

Ingredients:

Carrots - 400 gr.
Bay leaf - 4 pcs.
Black peppercorns - 8 pcs.
Salt - 1 tbsp. l.
Sugar - 1 tbsp. l.
Garlic - 2 cloves
Hot pepper - 1 pc.
Water - 500 gr.
Vinegar - 50 gr.
Vegetable oil - 30 gr.

Preparation:

Put water on the fire and bring to a boil. While the water is boiling, peel the carrots, wash them and cut them into thin, oblong slices.

As soon as the water boils, add salt, sugar, bay leaf and peppercorns. After about 2 - 3 minutes. The marinade is ready. Now add carrots to it, bring it to a boil again and boil for 5 minutes. After this time, add vinegar and vegetable oil to the carrots and cook for a couple more minutes.

Next, remove the marinated carrots from the heat, add garlic and hot pepper cut in half, mix, put in a jar and roll up. The finished jar of “Marinated” salad should be sterilized for 15 minutes. Carrots are ready for winter!

This salad can be stored for quite a long time, however, experienced chefs do not recommend eating it after eight months.

“Winter” salad is a real splash of taste and color, and carrots in this salad are the main violin, which only emphasizes the taste and enhances the aroma of this dish.

Ingredients:

Carrots - 1 kg.
Tomatoes - 2 kg.
White onion - 1 kg.
Bell pepper - 2 kg.
Hot pepper - 1 pod
Garlic - 4 cloves
Sand - 200 gr.
Salt - 1.5 tbsp. l.
Vegetable oil - 300 gr.
Vinegar - 100 gr.

Ingredients:

Wash the tomatoes and grind them through a meat grinder. Place the resulting tomato puree in a deep saucepan and put on fire. The tomatoes should boil for about 20 minutes. After this time, chopped garlic, finely chopped hot pepper, salt, sugar and vegetable oil should be added to them. Everything should be mixed and boiled for 5 minutes.

Peel the carrots, wash them and grate them on a coarse grater. Wash and remove stems and seeds Bell pepper. We clean and wash the onions. Peppers and onions should be cut into small cubes. Now add carrots, onions and peppers to the tomato with spices, mix and cook until tender. At the very end of cooking, pour vinegar into the pan and mix everything thoroughly again. Winter salad is ready.

Pour the finished salad into sterilized jars, roll it up and turn it over. When the jars have cooled down, you can hide them.

The “Fruits of Summer” salad can be called a kind of assortment, which consists of the most popular summer vegetables.

Ingredients:

Carrots - 800 gr.
Bell pepper - 1.2g.
Onions - 8 pcs.
Green tomato – 10 pcs.
Vegetable oil - 200 ml.
Vinegar - 200 ml.
Sugar - 4 tsp.
Salt - 3 tbsp. l.
Ground black pepper - 3 pinches

Preparation:

We clean and wash the onions and carrots. Wash the tomatoes and peppers and remove the stems. Now let's start cutting. Cut the pepper into large strips and the tomatoes into medium-sized cubes. Cut the onion into half rings and grate the carrots on a coarse grater.

Place the chopped vegetables in a deep saucepan, mix, add salt, pepper, sugar, season with vegetable oil and let simmer for 20 minutes. on low heat. It is important to know that our winter salad should be simmered for 20 minutes from the moment it boils. 5 minutes before it’s ready, add vinegar to the salad and mix everything thoroughly.

Pour the finished salad into washed and pasteurized jars, roll it up, cool it and put it in a cool place for storage.

Carrot and bean salad for the winter is very rich in vitamins and beneficial microelements. When there are children in the family, then such a salad is simply a necessity. With its help, both adults and children will be able to maintain their immunity throughout the year at the proper level.

Ingredients:

Carrots - 1 kg.
White beans - 1 kg.
Sweet pepper - 1 kg.
Onions - 1 kg.
Tomato juice - 3 l.
Salt - 2 tbsp. l.
Sugar - 150 gr.
Vinegar - 2 tbsp. l.
Hot pepper - 0.5 pods
Garlic - 1 head
Sunflower oil - 200 gr.

Preparation:

First, prepare the beans. It needs to be soaked for several hours and then boiled until cooked.

We clean and wash the carrots and onions. Wash the sweet peppers, remove seeds and stems. Three carrots on a coarse grater. Cut the onion and bell pepper into small cubes.

In a deep saucepan, mix beans, onions, bell peppers, carrots, sugar, vinegar, salt, tomato juice and put on fire. When our salad boils, reduce the heat and cook it under closed lid for an hour, stirring regularly.

After an hour, add crushed garlic, vegetable oil and chopped hot pepper to the salad and cook for another 15 minutes.

Pour the prepared salad into washed and sterilized jars and roll up. When it cools down, you can hide it.

Carrot-tomato salad is a rather specific dish due to the fact that such a salad can be used as a seasoning or a base for frying.

Ingredients:

Carrots - 2 kg.
Tomatoes - 3 kg.
Tomato paste - 2 tbsp. l.
Garlic - 1.5 heads
Salts and sugar - to taste

Preparation:

We wash the tomatoes, remove them from the stalks, cut them into slices and pass them through a meat grinder. We clean and wash the carrots and garlic. Grate the carrots on a coarse grater.

Place the twisted tomatoes in a deep saucepan and bring to a boil. As soon as they boil, add carrots to them and stir. Then we add tomato paste, salt, sugar and garlic pressed through a garlic press. The “carrot-tomato” salad should be cooked for about an hour over low heat, after which it is poured into jars, rolled up and sterilized. Cooled jars are ready for storage.

As unusual as the name of this salad is, its taste and appearance are equally unusual. “Manjo” salad can be served as an independent appetizer dish on any table, even a festive one.

Ingredients:

Carrots - 400 gr.
Tomatoes - 4 kg.
Eggplants - 3 kg.
Bell pepper - 3 kg.
Onions - 2 kg.
Vegetable oil - 300 gr.
Vinegar - 150 gr.
Salt - 100 gr.
Sugar - 150 gr.
Ground black pepper - ½ tsp.
Hot pepper - ¼ pod

Preparation:

Wash and grind the tomatoes into a meat grinder. Peel, wash and grate the carrots on a coarse grater. Peel the onion, wash it and cut it into half rings. We wash, remove the stalk and cut the eggplants. Wash, remove seeds, remove the stem and cut the sweet pepper into strips. Peel the garlic and, together with the washed hot pepper, chop it very finely.

Now mix all the prepared vegetables in a deep saucepan, add vegetable oil, salt, sugar, vinegar and black pepper to them and simmer for about one hour.

Pour the finished salad into sterilized jars and roll up.

Manjo salad is ready!

This recipe will give you the opportunity to enjoy the unusual and piquant taste of carrots in winter. True connoisseurs of this vegetable will appreciate these pickled carrots. It will become a real “highlight” on the table during the cold season.

Ingredients:

Carrots - 400 gr.
Cinnamon - 0.5 tsp.
Cloves - 8 pcs.
Allspice - 10 pcs.
Water - 1 l.
Salt - 3 tbsp. l.
Sugar - 1.5 tbsp. l.
Vinegar - 1 tbsp. l.

Preparation:

We clean the carrots, wash them, cut them into three parts and place them in boiling water for a few minutes until they become slightly soft. Then we pull it out and lower it into cold water, or take it to a cool place.

At the bottom of a pasteurized jar we place cinnamon, cloves, allspice. Place carrots tightly on top of them. Now the contents of the jar should be filled with brine.

To prepare the brine, bring 1 liter to a boil. water. Pour 1.5 tbsp into boiling water. l. sugar, 3 tbsp. l. salt. and let the water boil. After about 5 minutes, add vinegar to the brine and after 1 minute you can pour it over the carrots.

Cover the jar filled with carrots, spices and brine with a lid and set it to sterilize for 15 minutes, after which we roll it up.

“Zest” carrot salad is ready!

A special feature of the “Hunter” salad is that it contains white cabbage. It is this that gives it an inimitable taste that cannot be confused with any other.

Ingredients:

Carrots - 1 kg.
Onions - 1 kg.
White cabbage - 2 kg.
Tomatoes - 1 kg.
Sweet pepper - 1 kg.
Vegetable oil - 200 gr.
Sugar - 200 gr.
Vinegar - 200 mg.
Salt - to taste

Preparation:

Wash, finely chop and mix the cabbage. Now you need to let it stand for a while so that it can infuse. At this time we are preparing other vegetables. We clean and wash the carrots and onions. Cut the carrots into small strips and the onion into half rings. Wash the tomatoes and bell peppers and cut them into medium-sized cubes. When the vegetables are prepared, add them to the cabbage. We also put salt, sugar, vinegar, and vegetable oil there. Mix everything and let it brew for 30 minutes.

When juice appears at the bottom of the pan with vegetables, you can put it on the fire. The “Hunter” salad is cooked for about 15 minutes, after which it is poured into washed and sterilized jars and rolled up. Bon appetit!

“Sweet Carrot” is perhaps one of the most extravagant salads for the winter. Some people also call it “Carrot Jam”, however, this name is not entirely correct, since this product consists of clearly defined pieces of carrots.

Ingredients:

Carrots - 1 kg.
Sugar - 1 kg.
Hot water- 2l.
Vanilla sugar - 10g.

Preparation:

Peel, wash and cut the carrots into medium-thick slices. Put 500 gr on fire. water and bring it to a boil. Place chopped carrots in boiling water and boil for 3 minutes, then remove and cool.

At this time, prepare the syrup. Pour the remaining water over the sugar and bring to a boil, stirring constantly. Sugar should completely dissolve in water. Cool the resulting syrup slightly.

Place the cooled carrots in a deep saucepan, pour warm syrup and let cool completely. When the carrots and syrup have cooled, we proceed directly to cooking the jam. It should be cooked in two stages. The first step is to bring the contents of the pan to a boil and let it cool. The second stage is to bring the carrots with syrup to a boil again and cook for 20 minutes. Next, place the boiling jam in a clean jar and seal it with a lid. Bon appetit!

Carrots as an edible root vegetable have been known to people since time immemorial. True, the “ancestor” of the modern orange “beauty” was a vegetable purple. Despite its exotic color, this carrot was widely used to treat various ailments, as well as for the prevention of cancer. And it’s not surprising - after all, the root vegetable contains a number of useful macro- and microelements, as well as vitamins B, A, PP, C, K. But carrots acquired their usual orange color as a result of the selection work of Dutch gardeners in the 17th century. It has been proven that drinking carrot juice has a beneficial effect on the condition of the skin, hair, and nails. Carrots are an indispensable ingredient for preparing many first and second courses - they are added fresh, dried, frozen, or canned. How to prepare carrots for the winter? Today we will tell you how to preserve carrots for the winter at home, and also reveal the intricacies of winter preparations of this universal root vegetable. We invite you to master the best step-by-step recipes with photos of carrots for the winter in jars - Korean style, lecho, salad with the addition of cabbage, pepper, vegetable oil, dressing with beets, without and with sterilization. If desired, you can prepare carrots for the winter different ways, which will significantly diversify everyday and holiday menu. So, let’s stock up on carrots and start creating culinary masterpieces – it will turn out very tasty and healthy!

Carrots and onions for the winter - a very tasty snack recipe with step-by-step photos

The recipe for this carrot snack for the winter is quite feasible even for novice cooks, and it contains the simplest and most affordable ingredients. Carrots in combination with onions are a classic addition to borscht, soups, sauces and salads. And with the help of our step-by-step recipe with photos, you can easily prepare tender and aromatic canned carrots and onions for the winter. In addition, such a savory appetizer will be an excellent “snack” - just spread it on a piece of fresh black bread. Very tasty thing!

Ingredients for a delicious winter carrot recipe:

carrots – 1 kg
onions – 1 kg
garlic – 2 heads
vegetable oil – 200 ml
sugar – 100 gr.
salt – 2 tbsp.
vinegar 9% – 3 tbsp.

Step-by-step instructions for a delicious recipe for preparing carrot snacks with onions for the winter

Juicy and aromatic autumn varieties of root vegetables are best suited for this snack. Peel the carrots and grate them on a coarse grater.
Cut the onion into half rings.
Chopped vegetables need to be fried in vegetable oil - each vegetable in a separate frying pan. Divide the amount of oil according to the recipe equally for carrots and onions. As a result of such separate roasting, vegetables will retain their brightness and attractiveness.
The garlic heads need to be peeled and chopped with a knife.
Once the vegetables have softened, you can transfer them to one pan. Then add sugar, salt, garlic and oil remaining after frying. Mix all ingredients thoroughly, cover with a lid, bring to a boil and simmer for 5 - 10 minutes. Then you need to pour in the vinegar, mix again and you can start canning.
Place the hot vegetable mixture into pre-sterilized jars and roll up the lids. After cooling, put it in the refrigerator. The shelf life of such carrot snacks is approximately 2 - 3 months. Just open the jar and you have a ready-made dressing for soup, frying for cabbage rolls or a delicious “spread” for a sandwich.

Korean carrots for the winter in jars - recipe without sterilization

Many people are simply delighted with the spicy spicy carrots in Korean. Of course, today such a snack can be found in any store, but there is nothing better than home cooking. We offer you a simple recipe for Korean carrots, which can be prepared in jars for the winter. In addition, this salad is prepared without sterilization - this will save time and avoid the unpleasant “fuss” with boiling water. And in winter, a carrot snack can be served with hot boiled potatoes and any meat dishes.

Ingredients for the recipe for preparing carrots in Korean style for the winter in jars:

carrots – 0.7 kg
salt – 1 tsp.
sugar – 1 tsp.
vinegar essence 70% – 45 ml
vegetable oil – 20 ml
onion – 1 pc.
garlic – 60 gr.
black and red pepper powder - to taste
dried cilantro - to taste

Recipe instructions for preparing Korean carrots in jars for the winter

We wash, peel and grate the root vegetables into strips on a “Korean” grater. Place the grated carrots in a large bowl, sprinkle with salt and sugar. Stir and leave for about 30 minutes.
When the carrots are steeped, add vinegar essence, cilantro, and a mixture of black and red peppers. Mix all ingredients thoroughly for better distribution of spices. Now you need to let the carrots brew and soak in the marinade for two hours. To do this, it is better to cover the container with a lid and send it to the refrigerator.
Cut the onion into strips and fry in vegetable oil until dark brownish. Then pour the contents of the frying pan, along with the remaining oil after frying, into the carrots.
Chop the garlic and add to the carrots. Stir and leave to steep again for 30 minutes. During this time, the onions and oil will cool down and you can start packaging them in jars, which need to be sterilized in advance. Boil lids for seaming in hot water.
The finished “Korean” carrots can be transferred to a cellar or other cool place. The appetizer turns out spicy, juicy and bright - a gourmet delight!

Delicious vegetable salad for the winter - with cabbage, peppers and carrots, onions, butter and vegetable oil

This salad contains the simplest and most affordable seasonal vegetables: cabbage, bell pepper, carrots. Vegetable oil and vinegar are used for dressing. Taste vegetable salad The ik turns out to be a little sweet, with a spicy, spicy note. This recipe has long been considered a classic, but its popularity is beyond doubt - many housewives roll up at least a couple of jars of vegetable salad for the winter. Simple and delicious!

Ingredients for the recipe for vegetable salad for the winter in jars (finished product yield: 2 l):

white cabbage – 1 kg
carrots – 2 – 3 pcs.
onion – 1 pc.
bell pepper (red or other color) – 1 pc.
vegetable oil – 100 ml
vinegar 9% – 50 ml
salt – 1 tbsp.
sugar – 3 tbsp.

A step-by-step recipe for a delicious winter salad of carrots, peppers and cabbage:

First, prepare the vegetables: chop the cabbage, grate the carrots on a coarse grater, peel and cut the peppers into strips, and cut the onion into half rings.
In a large bowl, mix all the ingredients and leave to infuse.
For salad dressing, thoroughly mix vegetable oil, vinegar, sugar and salt.
Add the spice mixture to the chopped vegetables and let it brew again for 2 – 3 hours. During this time, the salad will be perfectly saturated with juices and spices.
We sterilize the jars in hot steam or in the oven. Transfer the infused vegetable salad into containers and cover with boiled tin lids. We take jars of salad for storage in a cool place - a cellar or basement.

If you want to enjoy the taste of a vegetable salad in the very near future, you can close the jars with ordinary plastic lids and put them in the refrigerator. However, in this case you will have to consume the treat within a week.

Homemade carrot lecho for the winter in jars - a classic recipe

Lecho is considered one of the most popular types of preparation for the winter. seasonal vegetables. And although this dish is Hungarian, we have been preparing homemade lecho for a long time and in a variety of variations. We present to your attention classic recipe carrot lecho and bell pepper tomato based. The finished product can be used as a savory sauce or ingredient for various dishes.

Ingredients for preparing homemade lecho with carrots in jars for the winter:

tomatoes – 3 kg
sweet pepper – 2 kg
carrots – 1 kg
vegetable oil – 200 gr.
sugar – 200 gr.
salt – 1.5 tbsp.
vinegar 9% – 70 gr.

Step-by-step recipe for preparing homemade carrot lecho for the winter in jars

Tomatoes need to be washed and minced. Pour the resulting mixture into a large saucepan.
Peel the pepper from seeds and cut into pieces.
Peel the carrots and grate them on a coarse grater.
Place the pan with the tomato mixture on the fire and simmer over low heat for about 15 minutes.
Then add chopped carrots to the tomatoes. Add pepper, spices and oil according to the recipe. Mix everything thoroughly and cook for another 25 minutes.
While the lecho is cooking, we prepare the jars - sterilize them in the oven or steam them.
Now you need to add vinegar, boil for 5 minutes and immediately pour into jars. Roll up the lids. Turn it upside down and cover with a warm blanket. After cooling, we put it in the pantry for storage until winter. If desired, lecho can be served - the dish is completely ready.

Borscht dressing for the winter with beets and carrots - a simple recipe in jars

Beetroot borscht is considered one of the most delicious first courses, and its preparation requires the most affordable ingredients. Hot, bright, aromatic, with herbs and a spoonful of sour cream - a plate of such fresh borscht is always a pleasure to eat for lunch or dinner. And with our borscht dressing with beets and carrots you will significantly save cooking time. For the winter, roll up a few jars of dressing with beets and carrots according to our simple recipe- and all you have to do is cook the broth, add potatoes and cabbage. That's it, the beetroot borscht is ready!

To prepare a dressing with beets and carrots for the winter, we stock up on the following ingredients:

tomatoes – 300 gr.
sweet red pepper – 1 pc.
onions – 1 pc.
carrots – 300 gr.
vegetable oil – 70 ml
beets – 1 kg
vinegar 9% – 50 ml
sugar – 2 tbsp.
salt – 1 tbsp.

Preparing borscht dressing with beets and carrots for the winter in jars:

We clean and grate fresh carrots on a coarse grater. We also peel the onion and cut it into half rings.
Heat the frying pan and add a little vegetable oil. Fry the chopped vegetables until light golden brown.
While the carrots and onions are simmering on the fire, we begin peeling the beets. Grate into strips and add to the frying pan with other vegetables. All components need to be mixed and simmered for 10 - 15 minutes.
We wash the bell pepper, remove the stem and cut it into two halves. Then remove the seeds and cut into thin strips.
Chop clean tomatoes into pieces, which we pour into a saucepan and cook over medium heat. When the tomatoes are completely boiled, remove and rub the mixture through a sieve. At the same time, remove the skin and seeds.
Let the pureed tomato mixture cook again, adding stewed vegetables to the pan - onions, carrots, beets. We also add pepper, and then add salt, sugar and mix everything. You need to simmer for about 1 hour.
Then add vinegar and remove from heat. Now you can put the dressing into pre-sterilized jars. Cover with lids and place the jars in a large saucepan with boiling water.
After 20 minutes of sterilization, roll up the preserves and leave until completely cool. A closet or basement is ideal for storage.

How to preserve carrots for the winter at home - video recommendations

Carrots are a rather capricious root vegetable in terms of long-term storage. How to keep carrots fresh until winter at home? In this video we will reveal some secrets to you and provide useful recommendations.

So, with the help of our step by step recipes with photo, carrots for the winter in jars can be prepared in different versions - make a carrot salad with the addition of cabbage, peppers, tomatoes, lecho, Korean carrots, dressing with beets, without sterilization and with it. How to preserve carrots for the winter at home? We will reveal the main secrets in our video recommendations. I wish you delicious carrot preparations for the winter!