Whole carrots for the winter in jars. Pickled Instant Carrots

One of the most popular recipes for preparations is carrots. And this is not surprising, because it has useful vitamins. And besides, it is very tasty and loved by the whole family. The vegetable is prepared in various ways, pickled, made spicy, sweet and in the form of salads. In any case, it turns out to be incomparable in taste, the main thing is to follow the recipe correctly.

You can vary the ingredients to your liking. Add one or another component in a larger or smaller amount. The main thing is not to deviate much from the recipe.

Easy way to marinate

Fresh and crispy pickled instant carrots. You will need:

• 4 large spoons of sugar;
• 2 tablespoons of table salt;
• 6 tablespoons of vinegar.

The ingredients are designed for liter jar of blanks. The bank does not need to be sterilized in advance. Rinse with baking soda and pat dry.

Cooking:

Spicy salad

Carrots of this preparation turn out to be quite specific in taste, but that is why many housewives fell in love with it.

• kilogram of carrots;
• cinnamon stick;
• clove stick;
• 2 cloves of garlic;
• bunch of parsley.

• vinegar 6-7 tablespoons;
• 2 tbsp. spoons of granulated sugar;
• 3 teaspoons of salt.

Cooking:

Recipe for pickled carrots Minutka

Vegetables prepared this way , does not require long exposure. Within a few hours you will be able to enjoy the unique taste of this salad.

You will need:

• kilogram of carrots;
• 2-3 bay leaves;
• 3-4 cloves of garlic;
• a couple of peas of allspice.

For marinade:

• glass of water;
• 2 tbsp. spoons of vinegar essence;
• 20 grams of sugar;
• 20 grams of salt.

Cooking:

Canned blank without sterilization

Many do not know that you can cook delicious pickled carrots for the winter without sterilization. In the meantime, such carrots turn out to be very tasty.

Necessary:

• 2 large spoons of table salt;
• 3 tablespoons of granulated sugar;
• 40 ml of vinegar.

Cooking:

Carrots without sterilization are crispy and fragrant. It can be served as a salad or side dish for meat dishes.

Preparing winter salads

If you managed to find in the store or collect a young small carrot from your own garden, then you are incredibly lucky, because it this vegetable has an irresistible taste and do not leave anyone indifferent. For this recipe, there is no need to add additional ingredients. The vegetable itself has a bright and rich taste.

Compound:

• kilogram of carrots;
• sugar and salt 1 tablespoon;
• 4 large spoons of vinegar essence.

Cooking method:

Unfortunately, you can take a sample from such carrots no earlier than a month later. But the wait is worth it.

Carrot and onion snack

This salad is real storehouse of vitamins in winter. You will need:

How to cook:

Carrot and onion salad helps in the fight against viruses and strengthens the immune system, which is especially needed in winter.

Korean salad with garlic

To prepare a delicious and fragrant Korean salad, take:

How to cook spicy carrots:

1. Peel the vegetables and cut: carrots into thick circles, and garlic into slices.
2. Prepare marinade from sugar, salt, vinegar and water.
3. Fill sterilized jars with vegetables and pour over the marinade.
4. Close with steamed lids and put in a dark, cool room.

Preparation with red pepper

Be careful this very spicy salad! You need to take:

How to pickle:

scalding carrot

This recipe is for spicy lovers. Carrot turns out spicy and crispy. Serving this salad to the table is a pleasure.

You will need:

• 2 kilograms of carrots;
• 5 pods of red hot pepper;
• a bunch of any greens.

• 4 tablespoons of vinegar essence 9%;
• 3 tablespoons of granulated sugar;
• 2 tablespoons coarse salt;
• 2 glasses of water.

Cooking:

A wonderful carrot marinade will be an addition to almost any of your dishes. It can be mixed with other salads, added to soups and consumed as an independent dish.

You will need:

How to cook carrot marinade;

Technology does not stand still. And in our time, special marinators have appeared on the market that speed up the process of marinating winter salads.

Recipe in marinator

You need to take:

How to cook:

Treat yourself and your loved ones with a delicious mouth-watering jar of carrot salad in winter. Follow the recipe and listen to the recommendations. And your snacks will not be equal!

Attention, only TODAY!

Carrots are harvested for the winter in several ways. The best option is to pickle carrots in brine. It turns out two dishes in one: a delicious appetizer and a beautiful dressing for soups.

How to cook pickled carrots for the winter, pickled carrot recipes step by step read and see further.

Preparations for the winter: pickled carrots

Diversify your vegetable preparations for the winter with a few jars of marinated carrots. Believe me, you won't regret it!

Recipe Italian Pickled Carrots

Ingredients:

• 1 kg of young carrots
• 200 gr. peeled garlic cloves
• 150 ml vegetable oil

For marinade:

• 1 liter of water
• 1 st. l. salt
• 2 tbsp. l. Sahara
• 5 st. l. in ksus 9%

Cooking method:

1. Wash and peel young carrots.

2. Cut carrots into long sticks, 0.5 cm thick.

3. Blanch carrots in boiling water for 3-5 minutes.

4. Cool carrots with cold boiled water.

5. Finely chop the garlic.

6. Mix garlic with vegetable oil.

7. Sterilize jars.

8. Fill jars with carrots. Add garlic paste with vegetable oil to jars.

9. Boil water for the marinade.

10. Add salt and sugar in water. Boil some more within 10 minutes. Strain the marinade and boil again. Pour vinegar into the boiling marinade.

11. Pour hot marinade over carrots.

12. Cover jars with lids and sterilize: 0.5 l jar 15 minutes, 1 l jar 20 minutes.

13. Roll up jars with lids and cool.

14. Store in a cool place.

Carrots can be pickled whole, but only when they are very young and crispy.

Recipe Pickled young carrots

Ingredients:

• 2 kg young carrots
• 1 liter of water
• 50 gr. Sahara
• 50 gr. salt
• 1 st. vinegar 9%
• 5 tooth garlic
• 10 pieces. allspice peas

Cooking method:

1. Wash and peel carrots. Remove the green parts.
2. Blanch carrots in boiling water for 15 minutes.
3. Sterilize jars.
4. Fill jars with carrots.
5. Add garlic cloves, peppercorns.
6. To boil water.
7. Add sugar, salt and vinegar to the water.
8. Boil marinade and fill them with carrots.
9. Banks roll up and turn over.
10. Wrap jars with carrots with a blanket until completely cooled. Store in a cool place.

For more information about pickling carrots, see the video recipe.

Video recipe pickled carrots

Cook with pleasure and be healthy!

Always your Alena Tereshina.

A great opportunity to preserve the summer harvest grown with such labor and care is to use the recipes " Pickled Carrots with Onions". In addition to onions, other vegetable components are also used for this, or they are generally harvested in the so-called “pure form” - without additives. These methods are especially convenient when there is absolutely nowhere to store fresh root crops. And, besides, the recipes for rolling carrots are absolutely simple. And the proposed appetizer is suitable for any meat dishes and for all kinds of side dishes.

Classic pickled carrots

For each culinary dish there is a classic - basic - recipe, which is the source. And already on its basis, various experiments are carried out with the inclusion of various auxiliary additives, thereby changing the taste of the completed workpiece. So is the case with cartel. Vegetables closed according to the indicated method in the cold period will be used for preparing salads or as a snack. For such a basic winter preservation method, you will need to take: 2-2.5 kg of root crops, 1 cup of 9% vinegar and water, 50 g of table salt and sand-sugar, 4-5 cloves of garlic and 8-10 peas of allspice.

And, first of all, a glass seaming container is prepared; it is washed thoroughly and sterilized. For this amount of products, about six jars with a displacement of 0.5 liters will be required. Carotel is also thoroughly cleaned and washed. Then it is cut arbitrarily into several parts or cut into strips of any width or circles. Small fruits can be left whole. Garlic cloves are freed from the husk and laid out in jars. Also, spices and spices selected for the recipe are distributed according to previously prepared containers. Carrots are laid out on them, filling the jars almost to the top.

Next, the container is poured with boiling water, covered with lids and left for 10 minutes to infuse and reveal the aromas of spices. After draining the liquid after the specified time, a marinade filling is cooked from it with the addition of sugar sand and salt. Having boiled the solution, table vinegar is poured into it and after half a minute of boiling, the liquid is removed from the stove. The filled jars are filled with literally boiling marinade, and "Pickled Carrots" recipe rolls up. Preservation is placed on lids, wrapped in a blanket and left to cool slowly, after which it is taken out to a pantry or a cool cellar for storage.

"Carotele in the marinade"

Many seamings are made from such a wonderful root crop, including dressings, snacks ... But marinades are a special category! Then - in winter - they are used for cooking soups and cabbage soup, they make dishes in Korean; and just like that, under the potatoes, they will leave instantly. And preparing this treat is easy! For him, small, moderately young root crops are selected; they will not have to be cut later, as they will go entirely. They are being cleansed; those that are larger are chopped or chopped into pieces, but rather large. Garlic can add spice and flavor to the recipe. It is with him that the carrot will turn out spicy and unusually tasty. You will also need mustard, horseradish leaves and clove buds. Greens are laid at will and at your own choice. You should be careful with spices, not overdoing it and only enriching the appetizer. By the way, root crops can also be flavored with bitter capsicum.

Having prepared the necessary ingredients, the carrots are packaged in jars, putting 2-3 cloves of garlic, seasonings and herbs in them in advance. Now the filling is ready. For it, the following proportion of components per 2 kg of orange vegetables is observed: 1.5 liters of water, 200 ml of vinegar 9% or 250 ml of 6%, 100 ml of simple refined oil, about 220 g of sugar sand. Salt is added not iodized coarse grinding in the amount of 3-3.5 tbsp. The more salt, the more saturated the seaming will be " Marinated carrots for the winter". The water for pouring is boiled and sugar and salt are poured into it, after which the solution is again brought to the boiling point. Foam that appears on the surface must be removed with a spoon. The marinade is infused for a couple of minutes on low heat and poured into jars of carrots, into which oil and table vinegar are poured before that. And finally, the container is placed to be sterilized for 20-30 minutes. Hermetically rolled up, it is removed for long-term storage; or it can be closed with nylon lids and put in the refrigerator.

"Canned Sun"

No less tasty and juicy is the dish prepared according to the following recipe. For some, it will even outshine. So, according to the culinary method, the cartel is cleaned, washed well and immersed in slightly salted boiling water for 5-7 minutes. Then the vegetables should be cooled under cold running water and cut into thick circles; or how Korean pickled carrots blanks, they are cut into strips. The cut is laid out in jars along with spices (dill seeds, a pinch of cinnamon, horseradish leaves and black peppercorns). The list of spices can be supplemented for greater expressiveness of the flavor. It is advisable to take containers for the mentioned blank in liter or half-liter.

For pouring, it is recommended to choose for 1 liter of water: 60 (2 tablespoons) salt, 100 g sugar, 1-1.5 tablespoons. vinegar essence. After boiling the liquid, it is poured into the container. Banks with carrots are sterilized for half an hour (cut into strips - 5 minutes less) and rolled up.

It is hard to believe that carrots, such a familiar orange color that we eat every day, in ancient times were ... purple. Unbelievable but true. Although, if she had reached our days in this form, it seems that we would love her no less. Try to imagine at least one day without carrots: soup, salad "Olivier", vinaigrette or, for example, " Herring under a fur coat"Without carrots are unthinkable. It gives them not only taste, but also color, so bright, sunny, which gives rise to a desire to definitely taste the cooked. According to statistics, this is the most common vegetable after potatoes. In addition, this “maiden from the dungeon” gives us energy, vivacity, beauty and helps improve eyesight.

But carrots are famous not only for their numerous useful properties. Gastronomy has long used it widely to prepare a wide variety of dishes, because it is the only vegetable whose properties only improve during culinary preparation. Carrots are added to salads, vinaigrettes, first and second courses, served separately as a side dish. It is good boiled, canned, stewed, dried and raw, and is also simply indispensable in various preparations for the winter, being again one of the main ingredients. However, carrots are good in and of themselves, so we suggest you save carrots for the winter, carrot preparations for the winter in the form of independent dishes, where they finally play the main role. When the main crop is harvested, sorted and put into storage, it happens that there is still an incredible amount of carrots, and this is where the question arises: “Where to put it?”. The answer is extremely simple: preserve, dry, marinate, cook caviar and make jam. In a word, create real, tasty, healthy, sunny masterpieces from carrots, especially since there are many interesting recipes for this.

Canned carrots for the winter

The calculation is for 10 cans of 0.5 liters.
Ingredients:
3.5 kg carrots,
50 g salt
50 g sugar
2 liters of water
250 ml 6% vinegar.

Cooking:
Prepare carrots: wash, remove damaged areas if necessary, peel and cut into circles. Blanch the carrots in salted water (20 g of salt per 1 liter of water) for 5 minutes. Then fill jars with it and pour hot filling, which is prepared as follows: dissolve sugar and salt in an enamel saucepan, bring to a boil, then add vinegar, bring to a boil again and remove from heat. Sterilize filled jars for 20 minutes, then roll up. Use your preparation as a side dish for meat dishes and for salads.

carrot marinade

Ingredients:
750 g carrots
200 g onion
1-2 tbsp tomato paste,
100 ml vegetable oil,
120 ml of any broth,
1 tsp Sahara,
1 des.l. 3% vinegar,
2-3 bay leaves,
ground black pepper, salt - to taste.

Cooking:
Heat the vegetable oil well, add the vegetables cut into strips, sauté for 10 minutes, then add the tomato paste and sauté for another 10 minutes. Next, add broth, vinegar, sugar and simmer until tender. 5 minutes before the end, add the bay leaf and ground black pepper. Place the finished product hot in sterilized jars and roll up.

Carrots with horseradish and apples

Ingredients:
500 g carrots
500 g apples
500 g horseradish
2 tbsp vegetable oil,
2 stack water,
2 tbsp sugar (no top)
1 tbsp salt (with top),
1 stack 9% vinegar.

Cooking:
Grate washed and peeled carrots, apples and horseradish on a coarse grater. Mix everything, mix thoroughly and place in prepared jars (two jars with a capacity of 1 liter). Prepare marinade from water, sugar, salt and vinegar. Pour it into jars, add 1 tbsp. l. vegetable oil. Cover jars with lids and sterilize for 10 minutes. Then roll up the jars and refrigerate.

Carrot "Garlic"

Ingredients:
1 kg carrots
200 g garlic
1 stack vegetable oil.
For brine:
4 stack water,
½ stack salt.

Cooking:
Cut the carrots into cubes, combine with finely chopped garlic, add vegetable oil and mix well. Prepare a brine from water and salt, pour the carrot-garlic mass over it, mix again and place in sterilized 0.5 l jars. Cover jars with lids and sterilize for 20-25 minutes. Roll up, turn upside down, wrap and leave to cool completely.

Stewed carrots with beets "Delicious couple"

Cut the beets and carrots into cubes, combine, mix and place in a 1 liter jar. Pour into each 3 tbsp. l. vegetable oil. Cover with used tin lids (if there are none, you will have to ruin a few new ones) and put in a cold oven. Then turn on the oven on a moderate mode (160-180 ° C) and soak for 35-40 minutes. Then remove the jars from the oven, pour 1 tsp into each. 6% vinegar and 1 tbsp. vegetable oil and roll up with new sterilized lids.

Roasted carrots in tomato sauce

Ingredients (per 1 liter jar):
600 g carrots
400 g of tomato sauce.
salt - to taste,
vegetable oil for frying.

Cooking:
Cut the washed and peeled carrots into strips and fry in vegetable oil until tender. Then put the carrots in a saucepan, salt, add the tomato sauce, stir until smooth, bring to a boil and cook for 7 minutes. Fill jars with hot mass 2 cm below the top of the neck, cover with lids and sterilize: 0.5 l jars - 35 minutes, 1 l - 50 minutes. Roll up.

Seasoning "Orange Summer"

Ingredients:
1 kg carrots
1 kg of tomatoes,
100 g garlic
1 stack vegetable oil,
½ stack Sahara,
1 tbsp salt,
1 tbsp red ground pepper,
1 tbsp 9% vinegar.

Cooking:
Grate the prepared carrots on a coarse grater and fry in vegetable oil for 10 minutes. Add peeled and chopped tomatoes, salt, sugar and cook over medium heat for 1.5 hours. 10 minutes before the end of cooking, add vinegar to the mass, let it boil. Arrange the finished seasoning in sterilized jars, roll up, wrap and leave to cool completely.

Carrot and Brussels Sprouts Garnish

Ingredients:
carrots and cabbage - the amount at your discretion.
For brine:
for 1 liter of water - 20 g of salt.
for 1 liter jar - ½ tbsp. vinegar.

Cooking:
Cut the carrot into small cubes, boil it in boiling water for 5 minutes. Then immediately transfer to cold water and drain in a colander. Sort the cabbage and boil whole cabbages for 5 minutes. Cool under running water and let drain. From the bottom, fill the prepared liter jars with carrots, from the top - with Brussels sprouts. Don't make the vegetable layers too thick. Pour the contents of the jars with a hot marinade made from water and salt. Add vinegar to each jar and sterilize from the moment of boiling for 40 minutes. Roll up and turn over, wrapping is not necessary.

Vegetable caviar with carrots "Generous garden"

Ingredients:
2 kg carrots
3 kg of tomatoes,
1 kg of onion
1 kg beets,
3 sweet peppers
1 hot pepper
800 ml vegetable oil,
1 stack Sahara,
3 tbsp salt,
1 tbsp 70% vinegar.

Cooking:
Wash the vegetables thoroughly, peel the carrots, beets and onions and pass the vegetables through a meat grinder. Add vegetable oil, sugar, salt and cook for 2 hours after boiling. Before the end of cooking, add vinegar. Arrange in sterilized jars, roll up, turn the jars upside down, wrap and leave to cool completely.

Carrot caviar "Bunny"

Ingredients:
1 kg carrots
500 g onion
1 stack tomato paste diluted with water
1 liter of water
1 stack vegetable oil,
5 bay leaves,
garlic, salt, black ground pepper - to taste.

Cooking:
Chop the onion, add vegetable oil, tomato paste, bay leaf and simmer until soft. Separately, in water, stew the carrots grated on a coarse grater. Combine everything, mix, add spices and place in an oven heated to 200 ° C for 30 minutes. Arrange the finished caviar in sterilized jars and roll up.

Carrot salad "Unpretentious"

Ingredients:
1 kg carrots
1 kg of bell pepper,
1 kg brown tomatoes
1 kg of onion.

For marinade:
1 stack water,
2 stack vegetable oil,
2 stack fruit vinegar,
500 g sugar
1 tbsp salt.

Cooking:
Cut vegetables into cubes. Dip the carrots into the boiling marinade and cook for 10 minutes, then add the rest of the vegetables and cook everything for 30 minutes. Then put into sterilized 0.5 l jars, roll up and wrap.

Carrot salad with beans "For your loved ones"

Ingredients:
1 kg carrots
2 stack beans,
500 g onion
1 stack vegetable oil,
1 stack Sahara,
2.5 tbsp salt,
½ tsp 70% vinegar.

Cooking:
Boil carrots and beans until tender. Cut carrots into cubes, onions into half rings. Combine all ingredients together, mix well and simmer for 1 hour. Then place in sterilized jars and roll up.

Dressing for soup "Vitamins for winter"

Ingredients:
1 kg carrots
1 kg sweet pepper
1 kg of tomatoes,
1 kg of onion
1 kg of greens
1 kg of salt.

Cooking:
Grate the carrots on a coarse grater, cut the pepper into strips, tomatoes and onions into cubes, finely chop the greens. Mix everything well with salt, put it tightly in jars, close with plastic lids. Store in refrigerator.

Carrot puree with sea buckthorn juice "Sunny mood"

Ingredients:
1 kg carrots
300 ml sea buckthorn juice,
300 g sugar.

Cooking:
Boil the prepared carrots until tender and rub through a sieve. Add sea buckthorn juice and sugar to the carrot mass, bring to a boil and boil for 15 minutes. Pour the boiling puree into sterilized jars and roll up.

Carrot-apple puree "Flamingo Flight"

Ingredients:
1 kg carrots
1 kg sour apples,
200 g sugar.

Cooking:
Boil the peeled carrots until soft in a small amount of water. Wipe through a sieve. Peel apples and seeds, cut into small pieces and pass through a meat grinder. Combine the two ingredients together, add sugar and stir. Bring the mass to a boil, place in jars and sterilize: 0.5 liter jar - 12 minutes, 1 liter jar - 20 minutes. Then roll up.

Carrot jam with lemon

Ingredients:
1 kg carrots
1 kg of lemons
2 kg of sugar.

Cooking:
Cut the lemons into slices and remove the seeds. Pass carrots and lemons with peel through a meat grinder. Add sugar, mix well and cook for 40 minutes, stirring occasionally. Arrange the finished jam in sterilized jars, close with plastic lids and store in a cool place.

carrot jam

Ingredients:
1 kg of carrots.
For syrup:
1 kg of sugar
1.5 stack. water,
2-3 g of citric acid.

Cooking:
Cut the prepared carrots into small pieces, place in a saucepan, boil in a small amount of water until soft and pass through a meat grinder. Make syrup from water and sugar. Dip the carrot mass into it in small portions and cook until cooked for 40-50 minutes. Before the end of cooking, add citric acid, stir, let it boil and arrange in jars.

Dried carrots

Ingredients:
1 kg carrots
200 g sugar
5 g citric acid,
vanillin.

Cooking:
Thoroughly wash the carrots, peel and cut into circles no more than 1 cm thick. Sprinkle the carrot circles with sugar, citric acid and vanilla and put under oppression until the juice appears. Then bring the mass to a boil over low heat. As soon as it begins to boil, remove from heat, drain the juice, and place the carrot circles on a baking sheet and dry in the oven in a light spirit so that the carrots remain elastic.

Freezing carrots

Select frozen carrots. For this purpose, medium-sized root crops are suitable, without damage. Wash, peel them and cut into strips, cubes or circles. You can grate carrots on a coarse grater, and small ones, for example, can be frozen whole. Blanch carrots prepared for freezing for 2-3 minutes, if they are whole - 5-6 minutes. After that, place the carrots in cold water for 2 minutes, then dry with disposable kitchen towels. Divide the carrots in small portions into bags and place in the freezer.

Drying carrots

Blanch the washed carrots for 15-20 minutes, then cool in cold water. Peel the carrots from the skin and cut in any way that is most convenient for you: circles, straws, cubes. Can be grated on a coarse grater or Korean salad grater. Place the chopped carrots on a baking sheet and place for 5-6 hours in an oven preheated to 80 ° C, gently stir it periodically. It is more convenient to use an electric dryer by setting the drying temperature to 40 ° C - at this temperature, all the useful substances in carrots will remain safe and sound. Cool the dried carrots and arrange in jars or containers with tight-fitting lids.

Carrots for the winter, preparations from which are especially convenient and profitable to make in a city apartment, will always come in handy, because carrots not only decorate our dishes, but also carry a lot of usefulness. Busy housewives will appreciate the ready-made dressing for the first and second courses, and the kids will be happy with healthy and bright jam.

And be sure to take a look at our recipes for blanks for the winter. Good luck preparing!

Larisa Shuftaykina