Grated pickled carrots for the winter recipes. Recipes for carrots for the winter
Foreword
Carrots have one significant drawback - in the apartment it quickly begins to rot. If there are no conditions for its long-term storage, use our tips for preserving this healthy vegetable.
This incredible root vegetable contains almost all B vitamins, as well as vitamins C, E, K, PP. Do not forget about the carotene contained in carrots, which is partially converted into vitamin A in the digestive tract. This organic compound normalizes vision, promotes growth, and improves digestion.
Nutritionists recommend carrots for clinical nutrition. The contained huge mineral complex contributes to the proper functioning of the whole organism. Carotene, which gives orange and yellow color to carrots, has an immunostimulating effect and is a powerful antioxidant. To strengthen your gums, it is best to use raw carrots. Of course, most of the vitamins in fresh vegetables, but with proper conservation, you can save the maximum benefit.
The end of August - mid-September is the time to harvest carrots. As soon as the crop is harvested, it is necessary to think about preserving this root crop for the winter. Preservation for the winter of carrots is not an innovation. Even scientists conducted various studies on the conservation of carrots, while preserving carotene and all the available vitamins and positive properties of the root crop.
Studies have shown that water-salt carrots are the best way to preserve carotene and the positive properties of the vegetable. During the experiments, it was found that rolling carrots in a solution of 0.9% and 1.8% had a taste as close as possible to a fresh root crop. Therefore, if there is no possibility in the basement, the recipe described below will come in handy.
For the most simple recipe seaming for the winter from ordinary carrots, you will need, of course, several kilograms of selected vegetables, water and ordinary salt. Do not forget about pre-sterilized jars and metal lids. The first step is to thoroughly wash the vegetables, peel and peel. At the same time, you can put a container of water on the fire or hob.
Dip washed and peeled carrots for two to three minutes in already boiling water. Once the set time has elapsed, remove the orange root vegetable from boiling water and transfer it to a container of cold water. And only after that you can put the workpiece in jars. Vegetables can be laid whole (preferably if the diameter of the carrot is not more than three centimeters) or cut into cubes, circles, or in other ways, depending on your fantasies and skills. Your next step is to prepare the seaming brine.
For this simple "potion" you will only need thirty grams of salt per liter of water. We dissolve the right amount of salt in the liquid from under the carrots, bring it to a boil again and pour it into jars with carrots. Roll up, and cheers, you are ready for winter. This recipe keeps the flavor as close to fresh vegetables as possible, so you can use the vegetable in soups and even salads. Remember that a small amount of grated vegetable you can or freezer.
A more spicy version of canned carrots is suitable both for self-eating and for preparing various snacks. To get started, review your inventory. For business, you will need not only carrots and onion, but also salt, sugar, coriander or cumin, citric acid. We clean vegetables. Root crops can be cut into any arbitrary shape, but onions are most conveniently cut into rings. Place all this creation beautifully in sterilized jars and fill with marinade.
To prepare one liter of marinade, you will have to part with one liter of water, thirty grams of salt, add fifty grams of sugar, add 2 tablespoons of citric acid (you can use less if you don’t like sour) and a tablespoon of spices. As soon as the marinade gurgles in the pan, it's time to fill the contents of the jars with them and roll up this experiment with lids.
Korean carrots - a recipe for preservation for the winter
And although the Koreans have nothing to do with the creation of this simple and fragrant snack, we will roll up carrots in Korean. To begin with, we perform standard procedures with vegetables - wash, clean, grate. You will need garlic - one head per kilogram of carrots. We clean, grind, add to the grated mass. We also send ground hot red pepper there, in addition, you can throw a couple of pinches of black.
“What is born in the summer will come in handy in the winter” - this is one of the wisest folk proverbs, which is simply impossible to disagree with. Since ancient times, mankind has sought to procure food for the future. Despite the fact that now at any time of the year you can buy any fruits and vegetables, the tradition of canning for many housewives still remains relevant. After all, how nice it is to open a jar of conservation rolled up with your own hands in the cold winter!
Carrots are a very popular root crop in the vastness of our Motherland, which is used in the preparation of just a huge number of various dishes. Carrots are an indispensable ingredient in many salads and first courses, they are used to prepare second courses and snacks. It is quite natural that this particular vegetable is the champion in canning.
At the moment, there are quite a few ways to harvest carrots. One of them is canned salad from carrots for the winter. Such conservation is just a godsend in winter. Firstly, such a salad can be eaten as an independent dish, as a snack. Secondly, carrot salad is often used as the basis for frying first courses. Thirdly, such preservation will be a great addition to any meat or fish dish.
Despite the fact that there are many recipes for preserving salads with carrots for the winter, there are certain rules that must be followed without fail.
So most culinary experts unanimously argue that the jars in which the preservation will be stored should first be very thoroughly washed and sterilized for several minutes. The lids for conservation will also be very useful to sterilize.
How to cook carrot salad for the winter - 15 varieties
Korean-style carrots are one of the most beloved and popular dishes among our compatriots. It is quite natural that many people tend 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
Cooking:
First you need to prepare the main ingredient - carrots. To do this, rub the vegetable on a grater for Korean carrot, put in a deep basin, or a bowl and add sugar, salt, pepper, chopped garlic, vinegar and vegetable oil. Next, all these ingredients should be thoroughly mixed and left to infuse for about 8 - 10 hours in a cool place.
After the necessary time has passed, the carrots, together with the resulting juice, should be decomposed into jars. Then, 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.
Such a carrot salad recipe for the winter cannot be called popular. Many housewives are simply afraid to put it into practice, since for many, conservation and broth are two incompatible things. However, if you are a fan of experiments, then this dish is just for you.
Ingredients:
- Carrots - 750 gr.
- Onion - 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
Cooking:
Clean and wash carrots and onions. We cut the onion into thin half rings, and three carrots on a grater. Pour the oil into the pan and bring it 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 the 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 cooking, 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 just an inexhaustible source of vitamins and nutrients that our body needs so much in winter. Pepper and carrot salad is especially delicious 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.
Cooking:
We clean, wash and dry vegetables. Cut carrots, onions and peppers into large strips, and three tomatoes on a fine grater, or pass 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, put onions, peppers, carrots and twisted tomatoes in a deep saucepan, mix and put on a small fire. After 5 minutes, add salt, sugar, vegetable oil to the vegetables and mix thoroughly.
Vegetable salad should be brought to a boil, and when it boils, reduce the heat a little and cook under the lid for about 20 minutes. At the very end of cooking, add vinegar. Salad ready!
Now, put the prepared pepper and carrot salad in jars, roll them up and leave 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 justly forgotten, but in vain. Delicious and juicy carrots with an apple will return each of us 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.
Cooking:
Wash apples, carrots and horseradish. Clean the carrots. Now these ingredients should be grated on a coarse grater and put into washed and sterilized jars. Now let's start cooking the marinade.
Pour water into a deep saucepan and add sugar, salt, vinegar. Bring the contents of the pot to a boil and cook for a few minutes. The marinade is ready. We are waiting for it to cool down a little and fill it with the contents of the cans. Next, pour one tablespoon of vegetable oil into each jar, cover with a lid, set for 10 minutes. sterilize and roll up.
Ready salad "Apple" should cool. Banks with conservation, at the same time, should be turned upside down and wrapped in a warm blanket.
A very tasty and bright salad, which in the cold season will remind you of warm, sunny days.
Ingredients:
- Carrots - 1.5 kg.
- Bulgarian pepper - 1 kg.
- Tomatoes - 1 kg.
- Onion - 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.
Cooking:
We clean carrots and onions. My tomatoes, onions, carrots and peppers. We rub the carrots on a grater for carrots in Korean. Pepper cut into strips. Cut the tomatoes into large slices and grind in a blender. Onion cut into small half rings.
We start preparing the salad by mixing carrots with tomatoes and tomato juice in a deep saucepan. Bring the contents of the pot to a boil and simmer 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 quite a bit of garlic to it before serving.
Carrot-garlic salad is a real find for spicy lovers. It is perfect as an appetizer for any table with alcoholic drinks.
Ingredients:
- Carrots - 1 kg.
- Garlic - 200 gr.
- Vegetable oil - 1 cup
- Water - 4 glasses
- Salt - ½ cup
Cooking:
Peel and wash carrots and garlic. Cut the carrots into medium-sized cubes, chop the garlic very finely. Now you should combine 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 mass with brine, mix and lay out in prepared jars. Now we cover the jars with lids, sterilize for about 25 minutes. and roll up. Ready preservation should cool completely, and then it can be hidden in storage places.
Salad "Marinated" with full confidence can be called special. Firstly, only real gourmets can appreciate its taste. Secondly, such a salad is used as an addition 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.
Cooking:
Put water on fire and bring to a boil. While the water boils, peel the carrots, wash and cut into thin, oblong plates.
As soon as the water boils, add salt, sugar, bay leaf and peppercorns to it. After about 2 - 3 minutes. marinade is ready. Now add carrots to it, bring it to a boil again and boil for 5 minutes. After this time, add vinegar, vegetable oil to the carrots and boil for a couple more minutes.
Next, remove the carrots in the marinade from the heat, add the garlic cut in half and hot peppers, mix, put in a jar and roll up. The finished jar with “Marinated” salad should be sterilized for 15 minutes. Carrots are ready for winter!
Such a salad can be stored for a long time, however, experienced chefs do not recommend eating it after eight months.
Salad "Winter" 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.
- Bulgarian 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:
My tomatoes and twist through a meat grinder. The resulting tomato puree is placed 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.
We clean the carrots, wash them and rub them on a coarse grater. We wash and free sweet peppers from the stalk and seeds. We clean and wash the onion. Peppers and onions should be cut into small cubes. Now add the 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. Salad "Winter" is ready.
Pour the finished salad into sterilized jars, roll up and turn over. When the jars are cold, they can be hidden.
Salad "Fruits of Summer" can be called a kind of platter, which consists of the most popular summer vegetables.
Ingredients:
- Carrots - 800 gr.
- Bulgarian pepper - 1.2g.
- Onion - 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
Cooking:
We clean and wash onions and carrots. Wash tomatoes and peppers and remove stems. Now let's start cutting. Cut the pepper into large strips, and the tomatoes into medium-sized cubes. We cut the onion into half rings, and three carrots on a coarse grater.
Place the chopped vegetables in a deep saucepan, mix, salt, pepper, sugar, season with vegetable oil and set to stew for 20 minutes. on low fire. It is important to know that our salad should be stewed for 20 minutes for the winter from the moment it boils. 5 minutes before readiness, add vinegar to the salad and mix everything thoroughly.
Pour the finished salad into washed and pasteurized jars, roll up, cool and send to a cool place for storage.
Carrot and bean salad for the winter is very rich in vitamins and useful trace elements. When there are children in the family, then such a salad is simply a must. 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.
- Onion - 1 kg.
- Tomato juice - 3 liters.
- Salt - 2 tbsp. l.
- Sugar - 150 gr.
- Vinegar - 2 tbsp. l.
- Hot pepper - 0.5 pod
- Garlic - 1 head
- Sunflower oil - 200 gr.
Cooking:
First, let's prepare the beans. It needs to be soaked for several hours, and then boiled until tender.
Peel and wash carrots and onions. Wash sweet pepper, remove seeds and stalk. Three carrots on a large grater. Onion and sweet pepper cut into small cubes.
In a deep saucepan, mix beans, onions, sweet peppers, carrots, sugar, vinegar, salt, tomato juice and put on fire. When our salad boils, the fire should be reduced and boiled 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 finished salad into washed and sterilized jars and roll up. When it cools down, it can be hidden.
Salad "carrot-tomato" is a rather specific dish due to the fact that such a salad can be used as a seasoning, or as a basis for frying.
Ingredients:
- Carrots - 2 kg.
- Tomatoes - 3 kg.
- Tomato paste - 2 tbsp. l.
- Garlic - 1.5 heads
- Salt and sugar - to taste
Cooking:
We wash the tomatoes, free them from the stalks, cut into slices and pass through a meat grinder. Clean and wash carrots and garlic. We rub the carrots on a large grater.
Put the twisted tomatoes into a deep saucepan and bring to a boil. As soon as they boil, add carrots to them and mix. We also add tomato paste, salt, sugar and garlic squeezed through the garlic. Salad "carrot-tomato" should be boiled for about an hour on 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 just as unusual. Manjo salad can be served as an independent appetizer dish on any, even a festive table.
Ingredients:
- Carrots - 400 gr.
- Tomatoes - 4 kg.
- Eggplant - 3 kg.
- Bulgarian pepper - 3 kg.
- Onion - 2 kg.
- Vegetable oil - 300 gr.
- Vinegar - 150 gr.
- Salt - 100 gr.
- Sugar - 150 gr.
- Ground black pepper - ½ tsp
- Hot pepper - ¼ pod
Cooking:
We wash and twist the tomatoes into a meat grinder. We clean, wash and grate carrots on a coarse grater. Peel the onion, wash and cut into half rings. We wash, free from the stalk and cut the eggplant. We wash, remove the seeds, remove the stalk and cut the sweet pepper into strips. We clean the garlic and, together with the washed hot pepper, cut it very finely.
Now we 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.
Salad "Manjo" is ready!
Such a recipe will make it possible to enjoy the unusual and spicy taste of carrots in winter. True connoisseurs of this vegetable will appreciate such pickled carrots. It will become a real "highlight" on the table in the cold season.
Ingredients:
- Carrots - 400 gr.
- Cinnamon - 0.5 tsp
- Carnation - 8 pcs.
- Allspice - 10 pcs.
- Water - 1 l.
- Salt - 3 tbsp. l.
- Sugar - 1.5 tbsp. l.
- Vinegar - 1 tbsp. l.
Cooking:
We clean the carrots, wash them, cut them into three parts and put them in boiling water for a few minutes so that it becomes slightly soft. Then we pull it out and lower it into cold water, or take it out to a cool place.
At the bottom of the pasteurized jar we put cinnamon, cloves, allspice. Place carrots 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 carrots into it.
We 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.
Salad "Raisin" from carrots is ready!
A feature of the salad "Hunter" is that it includes white cabbage. It is she who gives it an inimitable taste that cannot be confused with any other.
Ingredients:
- Carrots - 1 kg.
- Onion - 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
Cooking:
Wash, finely chop and mix the cabbage. Now it must be allowed to stand for a while, so that it insists. At this time, we are preparing other vegetables. Clean and wash carrots and onions. Cut the carrot into small strips, and the onion into half rings. Wash the tomatoes and sweet peppers and cut them into medium-sized cubes. When the vegetables are prepared, add them to the cabbage. We 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 pot with vegetables, it can be put on fire. The Hunter salad is cooked for about 15 minutes, after which it is poured into washed and sterilized jars and rolled up. Enjoy your meal!
"Sweet Carrot" is perhaps one of the most extravagant salads for the winter. Some also call it "Carrot Jam", however, this name is not entirely correct, since this product consists of clearly separated pieces of carrots.
Ingredients:
- Carrots - 1 kg.
- Sugar - 1 kg.
- Hot water - 2l.
- Vanilla sugar - 10g.
Cooking:
Peel, wash and cut carrots into medium-thick slices. Put on fire 500 gr. water and bring it to a boil. Dip chopped carrots into 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 must be completely dissolved in water. Let the resulting syrup cool slightly.
We place the cooled carrots in a deep saucepan, pour warm syrup over it and let it cool completely. When the carrots and syrup have cooled, proceed directly to cooking jam. It should be cooked in two stages. The first step is to bring the contents of the pot 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, put the boiling jam in a clean jar and tightly roll up the lid. Enjoy your meal!
Carrots are an indispensable vegetable in the diet, especially in the cold season, when there is a lack of vitamins. It contains carotene, which is synthesized in the body into vitamin A.
Garnishes are prepared from carrots, added fresh to salads, fried with fish, meat, and even jam. Fruit stewed or heated with vegetable oil will bring maximum benefit. For preservation, carrots are not spoiled, medium in size and rich orange in color.
Marinated carrots with garlic
Pick fruits of bright color and medium-sized ones, which are soaked for half an hour in cool water before processing. Small fruits can be pickled whole, and larger carrots can be cut into rings 1-2 cm thick.
Consumption per half liter jar: marinade - 1 cup, prepared carrots - 300 gr.
Time - 2 hours. Yield - 10 jars of 0.5 liters.
Ingredients:
- raw carrots - 3.5 kg;
- garlic - 0.5 kg;
- refined vegetable oil - 450 ml;
Marinade:
- water - 2000 ml;
- rock salt - 60-80 gr;
- granulated sugar - 120 gr;
- vinegar essence 80% - 60 ml.
Cooking method:
- Carrots are pre-cleaned and cut. Blanch for 5 minutes without bringing the water to a boil.
- Chop the peeled garlic into thin slices, add to the carrots.
- Heat up the oil until white smoke appears. Pour the vegetable mixture, then arrange in sterile jars.
- Boil water with sugar and salt, mix, pour in vinegar essence at the end, turn off the heat.
- Fill jars with vegetables with hot marinade, without adding 0.5-1 cm to the top.
- Cool the sealed canned food and send it to the cellar for storage.
Such a carrot preparation is used for cooking soups, borscht, sauces and as a full-fledged side dish.
Time - 2 hours. Output - 1.2 liters.
Ingredients:
- onion sweet onions - 0.5 kg;
- carrots - 1 kg;
- tomato paste 30% - 1 cup;
- refined sunflower oil - 200 ml;
- garlic - 3 cloves;
- lavrushka - 5 pcs;
- spices and salt - to taste.
Cooking method:
- Mix tomato paste with an equal amount of boiling water, add chopped onion, half the norm of oil and send the mass to simmer over moderate heat until the onion is soft.
- Fry the grated carrots in the remaining oil, pour in a couple of tablespoons of water and simmer until softened.
- Mix both masses in a brazier, salt to your taste, add lavrushka and spices. Bring to readiness in the oven.
- Fill clean jars with cooled caviar, tie with cellophane and secure with a rubber band.
- The blank is stored on the bottom shelf of the refrigerator for several months. For reliability, pour a tablespoon of sunflower oil into each jar.
This is the most delicious vitamin carrot snack. For cooking, choose oblong fruits, at least 4 cm in diameter, so that it is convenient to rub on a special grater for Korean dishes. This salad can be eaten by letting it brew for a couple of hours or rolled up for winter consumption.
Time - 1 hour 30 minutes. Yield - 2 cans of 0.5 liters.
Ingredients:
- young carrots - 1 kg;
- ground black and red pepper - 1/2 tsp each;
- garlic - 100 gr;
- sugar - 40 gr;
- vinegar 9% - incomplete stack;
- refined oil - 0.5 cups;
- salt - 1-2 tsp;
- ground coriander - 1-2 tsp;
- cloves - 3-5 stars.
Cooking method:
- Add sugar and salt to the carrot grated with long curls, pour in the vinegar and press it with your hands to let the juice flow. Let it brew for half an hour.
- Meanwhile, add coriander to a dry frying pan and heat until golden brown.
- Grind garlic under a press, add peppers, prepared coriander, and clove stars. Pour the mixture with hot vegetable oil
- Season the carrots with the resulting spicy mass, package in jars. If the juice is not enough to cover the contents, pour in 1-2 cups of boiled water.
- Warm the filled jars for 20 minutes in a water bath, covered with metal lids, and immediately cork.
Medium-sized root vegetables with orange-red flesh and a small yellow core are suitable for this canned food.
Time - 50 minutes. Output - 2.5 liters.
Ingredients:
- carrot roots - 1500 gr;
- salt - 3-4 tbsp;
- horseradish leaves - 2-3 pieces;
- dill and parsley - 0.5 bunch each;
- peas allspice- 10 pieces.
Cooking method:
- Wash the carrot roots soaked for 10 minutes under running water, remove the peel. If the fruits are young, it will be enough to wash with a hard sponge.
- Cut the carrots crosswise, 0.5-1 cm thick.
- Sterilize the jars, put chopped horseradish leaves on the bottom, two peas of pepper and sprigs of greens.
- Fill jars with circles of carrots, pour in hot brine (salt according to the recipe for 1200 ml of boiled water).
- Warm up canned food for 15 minutes in a tank with hot water without bringing to a boil.
- Seal the jars tightly, cool.
Carrots with onions for the winter are cooked in a marinade with all kinds of spices. A jar of such canned food, opened in winter, is suitable for garnishing meat, fish, or as a cold appetizer.
Time - 1 hour 15 minutes. Output - liter jars 4-5 pcs.
Ingredients:
- fresh carrots - 1 kg;
- garlic - 300 gr;
- sweet pepper - 500 gr;
- white onion - 1 kg;
- hot pepper - 1-2 pcs.
For marinade:
- boiled water - 1500 ml;
- sugar, salt - 2.5 tbsp each;
- cloves - 6 pcs;
- peppercorns - 20 pcs;
- bay leaf - 5 pcs;
- vinegar 6% - 0.5 l.
Cooking method:
- Put the spices on the bottom of the steamed jars.
- To the garlic, carrots and peppers chopped into strips, add the onion cut into half rings, mix.
- Boil the ingredients for the marinade, cook for 3 minutes. Pour in the vinegar at the end of cooking and turn off the stove.
- Fill the jars to the "hangers" with a mixture of prepared vegetables, pour hot marinade, cover with lids.
- In water with a temperature of 85-90 ° C, sterilize canned food for 15 minutes and roll up.
- Cool the jars turned upside down and store them.
According to this original recipe, a mixture of carrots with garlic and herbs is filled bell pepper. Take multi-colored peppers of a small size so that it is convenient to fill jars. When guests are on the doorstep, these canned goods will come in handy.
Time - 1 hour 20 minutes. Yield - 3-4 liter jars.
Ingredients:
- parsley and celery - 1 bunch;
- mustard seeds - 2 tsp;
- dill with umbrellas - 4 sprigs;
- peppercorns - 8 pcs;
- lavrushka - 4 pcs.
- Bulgarian pepper - 20 pcs;
- carrots - 1 kg;
- garlic - 10 cloves;
Fill:
- vinegar 9% - 1.5 piles;
- granulated sugar - 75 gr.
- table salt - 75 gr;
- water - 2 l.
Cooking method:
- Wash the pepper, remove the stalks, remove the seeds. Dip in boiling water for a few minutes, drain in a colander.
- Mix thin carrot chips with chopped herbs, add chopped garlic.
- Stuff the peppers with minced carrots and place carefully in clean jars.
- Boil the filling, add to the pepper, without adding 1 cm to the edge of the jar.
- Sterilize jars with a volume of one liter for 15 minutes.
- Canned food roll up and let cool.
Assorted carrots with cucumbers and cabbage
In autumn, when the main crop is stored, but there are few late-ripening fruits left, prepare a bright vegetable platter. You can add chopped greens, a few tomatoes, eggplants or a head of cauliflower, disassembled into inflorescences, to the salad.
Time - 2 hours. Yield - 5 liter jars.
Ingredients:
- vinegar 6% - 300 ml;
- salt - 100 gr;
- refined sunflower oil - 450 ml;
- bay leaf 10 pcs;
- allspice peas - 10 pcs;
- carnation stars - 10 pcs;
- white cabbage - 3 kg;
- carrots - 1 kg;
- fresh cucumbers - 1 kg;
- sweet red pepper - 1 kg;
- onion - 300 gr.
Cooking method:
- Washed peppers and onions cut into half rings. Chop cabbage, cucumbers and carrots into strips.
- Heat vegetable oil in a saucepan, pour in vinegar and a couple of glasses of water. Add vegetables sprinkled with salt.
- Heat the vegetable mixture over moderate heat for 15 minutes.
- Distribute spices, lavrushka in sterile jars, fill with salad along with juice.
- Warm the jars in a container of boiling water for 15-20 minutes, quickly cork with lids scalded in boiling water.
- Place canned food upside down on a wooden board, wrap with a blanket and cool at room temperature.
Spicy carrot and zucchini salad
For this salad, instead of zucchini, eggplants are suitable, which are pre-soaked in a weak salt solution for 30 minutes. If there is not enough liquid during extinguishing, add a little water.
Time - 1 hour 40 minutes. Output - 2.5 liters.
Ingredients:
- young zucchini - 10 pcs;
- carrots - 10 pcs;
- ripe tomatoes - 5-7 pcs;
- onions - 5 pcs;
- coarse salt - 2 tablespoons with a slide;
- sugar - 0.5 cups;
- spices and herbs - to taste;
- vinegar 9% - 125 ml;
- purified vegetable oil - 125 ml.
Cooking method:
- Wash the vegetables first, steam the jars together with the lids in the oven.
- Place the diced zucchini in a deep roasting pan. Add tomato slices and chopped onion. Attach the carrots, grated on a grater with large holes.
- Pour the oil and vinegar into the vegetable mixture. Sprinkle with chopped herbs, spices, sugar and salt. With a moderate boil, simmer for 10-15 minutes, stirring constantly so that the dish does not burn.
- Fill jars with hot salad, seal and set upside down, covered with a blanket until completely cool.
- Take the workpieces to a room with a temperature of 8-10 ° C, store without access to sunlight.
Enjoy your meal!
And they should be stored in a cool dark place.
Ingredients
- 3 kg of carrots;
- 500 g of onions;
- 100 g of garlic;
- 200 g of sugar;
- 2 tablespoons of salt;
- 100 ml of vegetable oil;
- 100 ml of vinegar 9%;
- 1 pack of spicy seasoning for Korean carrots.
Cooking
Grate peeled carrots with strips on a special grater. Cut the onion into small cubes. Pass the garlic through a press or grate on a fine grater.
Add sugar, salt, oil, vinegar and seasoning for Korean carrots to the prepared vegetables. Mix thoroughly and refrigerate overnight to set the carrots.
Pack vegetables and juice tightly into jars and cover with sterilized lids. Cover the bottom of a large saucepan with a cloth, place the blanks there and pour water up to the shoulders of the cans.
Bring the water to a boil. Sterilize jars of ½ liter or less for about 10 minutes, and larger containers for 5-10 minutes longer. Roll up the jars, turn over, cover with something warm and cool completely.
www.konservazia.me Ingredients
- 1½ kg of tomatoes;
- 1 kg of carrots;
- 100 g of sugar;
- 1 tablespoon of salt;
- 250 ml of vegetable oil;
- 100 g of garlic;
- 1 tablespoon ground black pepper;
- 1 tablespoon of vinegar 9%.
Cooking
Cut the tomatoes and peeled into small pieces. Twist them through a meat grinder and transfer the resulting mass to the pan.
Add sugar, salt and butter and mix thoroughly. While stirring, bring the mass to a boil over medium heat, then reduce it and cook for an hour.
Add minced garlic and pepper and cook for another 15 minutes. Pour in the vinegar, mix, put the caviar in jars and roll up. Turn the blanks over, wrap them up and wait for them to cool completely.
iamcook.ru Ingredients
- 1 kg of carrots;
- 150 g of garlic;
- 150 ml of vegetable oil;
- 1 liter of water;
- 1½ tablespoons of salt;
- 2 tablespoons of sugar;
- 25 ml of vinegar essence 70%.
Cooking
Cut the peeled carrots into slices about 5 mm thick. Dip them in hot water for 2-3 minutes, drain in a colander and cool.
Transfer the carrots to a bowl, add the finely chopped garlic and oil and mix thoroughly. Arrange vegetables in small sterilized jars.
Boil water for the marinade. Add salt and sugar, stir and bring to a boil again. Remove from heat and pour in vinegar essence.
Pour marinade over carrots and cover with sterilized lids. Cover the bottom of the pan with a cloth, place the blanks on top and add warm water to the necks. Let the water boil, sterilize the jars for 20-25 minutes and roll them up. Turn over, wrap and cool completely.
povar.ru Ingredients
- 600 g of peeled carrots;
- 100 ml of vegetable oil;
- 50 ml of water;
- 500 g of onions;
- 300 g of bell pepper;
- 250 g of tomatoes;
- 1 tablespoon of sugar;
- ½ tablespoon of salt;
- 1 teaspoon vinegar 9%.
Cooking
Grate the carrots on a medium grater. Place in a heavy bottomed saucepan and add oil and water. Close the lid and, stirring, cook over low heat for 20 minutes.
Add chopped onion and simmer for 20 minutes, stirring occasionally. Put the pepper, chopped in small strips, and cook for another 20 minutes.
Place carrots, onions and tomatoes in a bowl. Pour in the oil and, stirring, cook for 10 minutes over low heat. Add beans, basil, pepper, sugar and salt. Simmer, stirring, for another 5-7 minutes.
Pour vinegar into the salad, mix and arrange in jars along with the juice that has come out. Cover with sterilized lids and place in a saucepan lined with a cloth.
Pour warm water up to the shoulders of the jars and bring it to a boil. Sterilize small jars for about 7-10 minutes, and larger containers for 5-10 minutes longer. Roll up jars with blanks, turn over, wrap and cool.
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- 450 g apples without peel and seeds;
- 450 g of peeled carrots;
- 100 ml of water;
- 120 g sugar.
Gardeners and housewives from all over the world annually come up with new original recipes for preparations with the participation of this vegetable. And not in vain, because carrots contain the whole range of useful substances necessary for the human body. It is very useful for gastrointestinal tract, and is also used in the treatment of colds and for the prevention of cancer. A huge benefit in a duet with unsurpassed taste. About how to cook various options carrot salad, will tell best recipes cooking. With their help, jam, pickled carrots, as well as canning in jars are easily prepared.
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Salad "Winter"
Salad "Winter" - perfect option a side dish for any dish, be it mashed potatoes or porridge. It is tasty, healthy and pleases the eye with its bright colors.
You will need the following ingredients:
- carrot - 2 kg;
- tomatoes - 1.5 kg;
- sweet pepper - 1 kg;
- vegetable oil - 300 ml;
- granulated sugar - 0.3 kg;
- 9% vinegar - 150 ml;
- salt - 2 tbsp. l.
How to cook carrot salad for the winter:
- 1. Selected fragrant carrots must be washed and peeled.
- 2. Then it is coarsely rubbed on a grater.
- 3. Prepare the peppers. The core and seeds are removed from them, and the vegetable itself is cut in the form of thin straws.
- 4. Selected tomatoes are dipped in boiling water for several minutes. After that, the tomatoes are abruptly moved into a cold liquid and easily peeled, chopping the pulp.
- 5. Prepared peppers, tomatoes and carrots are mixed in a bowl, salted and set aside to infuse on the table for 5-6 hours.
- 6. Next, prepare the marinade. Mix vegetable oil with a solution of vinegar and sugar.
- 7. Move the bowl with the mixture to a small fire and let it boil. After 5 minutes everything will be ready.
- 8. Chopped and grated vegetables must be poured with this marinade and simmered over low heat for half an hour.
The salad is ready, you can roll it into sterilized jars.
Harvesting from carrots in Korean for the winter
Korean carrots are a favorite dish of many families. You can even prepare it for the winter for future use, so that at the first desire you can get a jar of fragrant salad. On the holiday table or for a family dinner - it will always be desired and loved.
You will need the following products:
- 3 kg of carrots;
- 2 tbsp. l. salt;
- 0.2 kg of granulated sugar;
- 0.1 l vegetable oil;
- 0.1 l of vinegar;
- 2 tbsp. l. coriander powder;
- 1 tsp crushed black pepper;
- 2 heads of garlic;
- 1 tsp hot red pepper.
How to cook:
- 1. Take peeled carrots and chop them with a special grater.
- 2. Pour what happened into a bowl and mix the carrots with sugar, salt, pepper, grated garlic, vinegar and vegetable oil.
- 3. Then you need to mix everything and transfer the bowl to a non-hot place.
- 4. After 8–10 hours, the carrots that have managed to let the juice go are laid out in jars.
- 5. After that, the filled jars are sterilized for 10 minutes.
Finished containers with salad must be rolled up with lids. The main thing is that after the preservation is rolled up, the process of cooling it occurs with the lids down.
Salad "Apple"
This is one of the most ancient recipes for carrot-apple salad, the taste of which has been familiar to many since childhood. Unfortunately, today, few people cook it. But in vain, because an apple with carrots is an incredibly healthy combination.
Ingredients:
- 0.5 kg of carrots;
- 0.5 kg of green apples;
- 0.5 kg of horseradish;
- 2 tbsp. l. vegetable oil;
- 2 glasses of distilled water;
- 2 tbsp. l. Sahara;
- 1 st. l. salt;
- 1 st. l. vinegar.
How to cook:
- 1. Thoroughly wash all vegetables and apples.
- 2. The peel is removed from the carrots, after which they rub it, apples and horseradish on a coarse grater.
- 3. The crushed and mixed ingredients are transferred to sterile jars.
- 4. Then they begin to cook the marinade. To do this, you need a bulk enameled container.
- 5. Pour sugar, salt into it and pour vinegar.
- 6. Then pour in water and bring the mixture to a boil over low heat.
- 7. Boil for about 3-4 minutes.
- 8. It is necessary to wait until this liquid cools down a little.
- 9. When this happens, pour the marinade into jars of vegetables.
- 10. Also, it is necessary to add vegetable oil to each container, cover with lids and put them to be sterilized for 9-11 minutes.
- 11. After that, you can roll up and put off the preservation to cool under the covers with the covers down.
"Carrot Love"
Carrots by themselves are good for people of all ages, and when combined with beans, its benefits are doubled. Such vitamin salads are especially valuable when the sources of healthy and tasty are sharply limited.
Ingredients:
- 1 kg of carrots;
- 1 kg of white beans;
- 1 kg of sweet pepper;
- 1 kg of onion;
- 3 liters of tomato juice;
- 2 tbsp. l. salt;
- 0.150 kg of granulated sugar;
- 2 tbsp. l. vinegar;
- half a hot pepper;
- 1 head of garlic;
- 0.2 l vegetable oil.
Cooking:
- 1. Beans are soaked and boiled until cooked.
- 2. The remaining vegetables are washed and cleaned of all unnecessary.
- 3. Carrots must be coarsely grated with a grater.
- 4. But the onion and sweet pepper are cut into cubes.
- 5. Take a saucepan and combine in it: boiled beans with chopped onions and peppers, as well as carrots.
- 6. Then sugar, vinegar, salt and tomato juice are added there.
- 7. Turn on the fire and bring the salad to a boil, then cook over low heat for 60 minutes. Don't forget to stir constantly.
- 8. An hour later, add chopped garlic, vegetable oil and finely chopped hot peppers to the pan.
- 9. Cook for another 15 minutes and turn off.
Can be rolled up ready meal to banks.
Carrot jam "Orange Sun"
Carrots make a wonderful, fragrant and delicate jam. It will definitely appeal to children and will bring them considerable benefits.
Ingredients:
- 1 kg of carrots;
- 0.5 l of distilled water;
- 1 kg of sugar;
- 1/2 tsp citric acid.
Cooking process:
- 1. The main thing is to choose the right carrot. It should be fragrant, sweet, juicy and orange.
- 2. It is washed and cleaned.
- 3. Cut the vegetable into rings, not too thin, about 5–7 mm.
- 4. The cut is transferred to a deep enameled container and cool water is added so that it covers all the carrots.
- 5. Put the bowl on the fire and cook until soft.
- 6. Dissolve half a glass of granulated sugar in a glass of hot water and make syrup. It should be brought to a boil on the stove.
- 7. As soon as it boils, combine the syrup with boiled carrots and boil for another 6 minutes. Then the future jam is cooled for five to six hours.
- 8. The remaining granulated sugar is poured into the cooled mixture and brought to readiness.
- 9. As soon as the carrot circles begin to shine through, and the excess moisture from the jam evaporates, add citric acid and cook for another 6 minutes. The result should be viscous, like honey, liquid and transparent carrots that have retained their shape.