What to cook from carrots for the winter. home canning technology

Carrots are a versatile vegetable that can be used in literally any dish: soups, salads, cereals, drinks, and even desserts! Many housewives prefer to harvest carrots for the winter so as not to bother with preparing them for their culinary experiments in the future. There are many recipes for canning this vegetable.

Carrots are a versatile vegetable that can be used in literally any dish.

To salt the root crop, you will need:

• 1 liter of water;
• 65 grams of salt;
• 2 kilos of carrots.

How salting happens:

1. First, prepare the marinade filling. Salt dissolves in boiling water, and then the brine is boiled for another 5 minutes. The liquid is removed from the fire and cooled.
2. At this time, the root crop is being prepared. Carrots are washed, peeled.
3. The vegetable is placed in a prepared clean container, and then poured with cold brine. It is worth considering that the brine level should be 10 centimeters higher than the last layer of root crops.
4. A wooden circle is placed on the top layer of carrots, and oppression is placed on it.
5. The container is left at room temperature for 4 days, and then mixed in the cold and stored in this state until winter.

If, during the sample, the snack turned out to be oversalted, the carrots should be soaked in cool water before serving.

Carrots in Korean for the winter (video)

Carrots for the winter: a golden recipe for harvesting

There are also golden recipes for canned carrots, that is, time-tested and people-tested. One of them is the simplest way to pickle a root crop for the winter.

Required Ingredients:

• 3.5 kilos of carrots;
• 50 grams of salt;
• 50 grams of sugar;
• 2 liters of water;
• 250 milliliters of 6% vinegar.

There are also golden recipes for canned carrots, that is, time-tested and people-tested.

How to prepare a snack at home:

1. Carrots are washed, peeled, cut into circles, blanched in lightly salted water for 5 minutes. 20 grams of salt should be put into 1 liter of water.
2. Ready carrots are transferred to a sterilized container.
3. Marinade filling is cooked in a separate bowl. Salt and granulated sugar are mixed with water, put on the stove and completely dissolved. Then vinegar is poured into the liquid, and the bowl is immediately removed from the burner.
4. Carrot pieces are poured with hot marinade, covered with lids and sent for sterilization. Half-liter jars should be processed within 20 minutes.
5. The container is rolled up, placed upside down and insulated.

You can use the prepared blank as an appetizer for second courses of meat or fish, as well as an ingredient for simple salads.

Delicious carrots for the winter in jars without sterilization

You can cook a delicious carrot preparation without sterilization. Such cooking saves the hostess's time, and also allows you to get a delicious crispy snack.

In order to cook it, you need:

• 2 kilos of carrots;
• 1 kilo of tomatoes;
• 2 tablespoons of salt;
• 2 pods of yellow bell pepper;
• 50 grams of parsley;
• 2 cups olive oil;
• 2 chili pods;
• 3 garlic heads;
• 150 grams of granulated sugar;
• 1/3 cup 9% vinegar

You can cook a delicious carrot preparation without sterilization

How to do:

1. All ingredients are washed, if necessary, cleaned of skin, stalks and seeds.
2. The carrot is cut into strips.
3. Peppers, peeled garlic and tomatoes are passed through a meat grinder.
4. Parsley is washed, dried and chopped with a knife.
5. All prepared vegetables and herbs are laid out in a saucepan.
6. Spices are poured into the same container, oil and vinegar are poured.
7. Everything is mixed up and sent to the fire. It is necessary to cook such a salad after boiling for 1 hour.
8. The hot snack is laid out in sterilized jars and immediately rolled up with the help of a preservation key.

After cooling completely, such winter appetizing twists should be stored in the refrigerator.

How to salt carrots for the winter for soup?

In order to use pre-canned carrots in soups, they must be properly prepared.

Mostly salted carrots are used in soups, therefore, when preparing it, the recommended proportions of salt and water should be strictly observed, otherwise the root crop may turn out to be bland or salted. To avoid this, it is better to use ready-made recipes. The most successful of them are discussed below.

Pickling with dill

This preparation has a delicate aroma of dill. Therefore, it is recommended to do it only for rich soups, for example, for borscht, cabbage soup, pickle. To pickle the root crop, you will need:

• 1 kilo of carrots;
• 4 tablespoons of salt;
• 50 grams of dill.

You can prepare original carrot-dill rolls for soups using the following step-by-step technology:

1. First of all, carrots should be peeled and washed. Next, the root crop is rubbed on a fine grater.
2. Fresh dill is rinsed, dried, chopped with a knife and added to the carrot pulp.
3. Then salt is added to the resulting mixture. Everything is thoroughly mixed and rumpled with hands so that the grated carrots highlight the juice.
4. Salted carrots and greens are laid out in a pre-sterilized container. The mass must be carefully tamped so that the carrots release as much juice as possible.
5. Next, you need to close the container with a regular plastic lid. To keep the freshness of prepared soup dressing as long as possible, it should be refrigerated.

By the way, this dressing can be eaten like a regular carrot salad. To make it tastier and more varied, fresh tomatoes and cucumbers can be added to salted carrots.

Salting with spices

You can improve the taste of unleavened soups by adding carrot dressing with spices to them.

Such preparations are made in banks from the following products:

• 500 grams of carrots;
• 0.5 cups of water;
• 0.5 cup 6% vinegar;
• 0.5 cups of olive oil;
• 3 garlic cloves;
• 2 dessert spoons of oregano;
• 1 dessert spoon of salt;
• 0.5 dessert spoon of dry mustard;
• 0.5 dessert spoon of black ground pepper.

You can improve the taste of unleavened soups by adding carrot dressing with spices to them.

How to salt:

1. Washed and peeled carrots are cut into circles.
2. Carrot pieces are blanched in boiling water for 3 minutes, and then transferred to a pre-sterilized container.
3. Seasoning is poured onto the carrots.
4. Peeled garlic is crushed with a knife, transferred to the finished carrot. The jar is covered with a lid and shaken so that all the ingredients are mixed.
5. In a separate enameled bowl, a marinade is prepared from water, vinegar and oil. The liquid is mixed, brought to a boil, removed from the burner and poured into carrots.
6. The appetizer is corked, placed upside down, wrapped in a blanket and left to cool completely.

You can open the prepared blank after 2 weeks.

Delicious carrot caviar (video)

According to the recipes described above, you can cook delicious carrot snacks that will complement any festive and everyday table. Also, these blanks can be used as a fry for cooking second courses, soups, light salads, stuffed snacks.

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 the gastrointestinal tract, and is also used in the treatment of colds and in the prevention of cancer. A huge benefit in a duet with unsurpassed taste. The best cooking recipes will tell you how to properly prepare various options for carrot salads. With their help, jam, pickled carrots, as well as canning in jars are easily prepared.

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Salad "Winter"

Salad "Winter" is an ideal side dish for any dish, whether it's 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. 1. Selected fragrant carrots must be washed and peeled.
2. 2. Then it is coarsely rubbed on a grater.
3. 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. 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. 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. 6. Next, prepare the marinade. Mix vegetable oil with a solution of vinegar and sugar.
7. 7. Move the bowl with the mixture to a small fire and let it boil. After 5 minutes everything will be ready.
8. 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 a festive 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. 1. Take peeled carrots and chop them with a special grater.
2. 2. Pour what happened into a bowl and mix the carrots with sugar, salt, pepper, grated garlic, vinegar and vegetable oil.
3. 3. Then you need to mix everything and transfer the bowl to a non-hot place.
4. 4. After 8–10 hours, the carrots that have managed to let the juice go are laid out in jars.
5. 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. 1. Thoroughly wash all vegetables and apples.
2. 2. The peel is removed from the carrots, after which they rub it, apples and horseradish on a coarse grater.
3. 3. The crushed and mixed ingredients are transferred to sterile jars.
4. 4. Then they begin to cook the marinade. To do this, you need a bulk enameled container.
5. 5. Pour sugar, salt into it and pour vinegar.
6. 6. Then pour in water and bring the mixture to a boil over low heat.
7. 7. Boil for about 3-4 minutes.
8. 8. It is necessary to wait until this liquid cools down a little.
9. 9. When this happens, pour the marinade into jars of vegetables.
10. 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. 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. 1. Beans are soaked and boiled until cooked.
2. 2. The remaining vegetables are washed and cleaned of all unnecessary.
3. 3. Carrots must be coarsely grated with a grater.
4. 4. But the onion and sweet pepper are cut into cubes.
5. 5. Take a pan and combine in it: boiled beans with chopped onions and peppers, as well as carrots.
6. 6. Then sugar, vinegar, salt and tomato juice are added there.
7. 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. 8. An hour later, add chopped garlic, vegetable oil and finely chopped hot peppers to the pan.
9. 9. Cook for another 15 minutes and turn off.

You can roll the finished dish into jars.




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. 1. The main thing is to choose the right carrot. It should be fragrant, sweet, juicy and orange.
2. 2. It is washed and cleaned.
3. 3. Cut the vegetable into rings, not too thin, about 5–7 mm.
4. 4. The cut is transferred to a deep enameled container and cool water is added so that it covers all the carrots.
5. 5. Put the bowl on the fire and cook until soft.
6. 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. 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. 8. The remaining granulated sugar is poured into the cooled mixture and brought to readiness.
9. 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.


The jam is ready. Transfer it to sterilized jars when it has completely cooled down. Roll up and store in the dark. For example, in a closet, cellar or on a loggia.

Carrot jam is perfect for making pies or cake. It can also be eaten with tea, and you can come up with a cut shape at your discretion.

Salad with beets and carrots

Carrot and beetroot salad is a great idea for winter harvesting. It is easy to prepare, but it can be used both as a borscht dressing and as an independent side dish.

Ingredients:

• 3 kg of beets;
• 1 kg of carrots;
• 1 kg of fresh tomatoes;
• 0.1 kg of garlic;
• 0.5 l of sunflower oil;
• 0.5 cups of granulated sugar;
• 1 tsp with a mountain of ground red pepper;
• 3 art. l. salt;
• 1 st. l. vinegar essence.

Cooking process:

1. 1. All vegetables are washed well under running water.
2. 2. Carrots and beets are peeled, and in tomatoes, hard tissue sections are cut out at the point of attachment of the stalk.
3. 3. After that, the root vegetables are rubbed on a “Korean” grater, and the tomatoes are chopped into cubes by hand.
4. 4. Oil is poured into enameled dishes and they wait until it heats up on fire.
5. 5. Then grated beets are sent there (half of the total volume), and sprinkled with sugar on top. When it becomes softer, add the second part to it. Constantly stirring, it is necessary to achieve softening of the tissues of the root crop, and then add carrots to the beets.
6. 6. Stew the dish until fully cooked and 10 minutes before turning off, chopped tomatoes, chopped garlic, salt, red pepper and vinegar essence are sent to the carrot-beetroot mixture.
7. 7. Stir occasionally, wait 10 minutes and turn off. Still hot, barely removed from the stove, the salad is laid out in sterile jars and tightly rolled up with lids. Cooled preservation is best stored in a dark and cool place.



Carrots, especially when combined with other vegetables, are a great ingredient for many recipes. With it, conservation will sparkle with new colors. It is equally tasty both in the form of salads and as a sweet dessert.

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

Required Ingredients:

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

How to salt carrots for the winter:

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

How to salt carrots at home for the winter

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

Required Ingredients:

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

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

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

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

Required Ingredients:

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

How to pickle carrots for the winter:

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

salted carrots

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

Required Ingredients:

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

How to salt carrots in jars:

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

How to salt carrots in jars

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

Required Ingredients:

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

Step by step cooking instructions:

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

Young salted carrots

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

Required Ingredients:

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

How to salt carrots in jars for the winter:

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

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

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

In order to replenish the supply of vitamins and useful microelements that the human body lacks in winter, be sure to prepare delicious winter carrot salad. There are a great many recipes for preparing such a blank, it can be served as an appetizer for any holiday table or complemented with a salad for a regular weekday dinner. Below we bring to your attention the best recipes for such a preparation, in our opinion, you only need to carefully study them, select the ones you like and prepare carrots for the winter.

Best recipes - carrot salad for the winter

Carrots with garlic for the winter.

To prepare this savory snack, you will need the following set of ingredients:

Ripe carrots - 1 kilogram;

Garlic - 8-9 large cloves;

Water - 0.5 liters;

Vegetable oil (sunflower) - 1 cup;

Granulated sugar - 6 tablespoons;

Table vinegar 9% - 3 tablespoons;

Salt (not iodized) - 4 tablespoons.

How to cook carrot salad for the winter with garlic

1. First, take the root crops, rinse them thoroughly in running water and completely clean them.

2. Then grate the carrots on a coarse grater or a grater designed for making Korean-style snacks.

3. After that, take the garlic cloves, peel them and chop each one. This can be done in many ways - chop with a knife on a cutting board, grate on a fine grater or pass the garlic through a special garlic press.

4. Combine both prepared ingredients in one bowl and mix well.

5. Separately, wash the glass jars well and pasteurize each of them by sending them to the oven for 10-15 minutes or holding them over the steam for a quarter of an hour. We also prepare the lids, we must boil them for at least 15 minutes.

6. In each prepared jar, we put our carrot-garlic mixture to the very top, if you like spicy, you can put a small piece or pod of hot chili pepper on the bottom, it will make the appetizer spicy.

8. In the meantime, we are preparing the marinade for harvesting. We take a large saucepan, pour water (0.5 liters) into it and put it on fire, let it boil.

9. Then, according to the proportions of the recipe, pour granulated sugar, salt into the bubbling liquid, pour in vinegar and vegetable oil. Stir and bring everything back to a boil. Be sure to let the marinade boil for 1-2 minutes.

10. Before proceeding to fill the salad with marinade, we need to drain the water from it, we do it carefully, through the ajar lid, holding it with our hand. Also, for the convenience of carrying out such a procedure, you can make a special cover with small holes and drain the liquid using it.

11. Pour the finished hot marinade into jars to the very top, it is even possible for a little liquid to spill through the top, and thus it will force out excess air from the container.

12. We cover each jar with a lid, but do not close it tightly, and send them to a large container with boiling water for pasteurization.

13. We pasteurize the workpiece for about half an hour at a temperature of 90 degrees, if you have large jars, the time should be increased accordingly.

14. After pasteurization, we tightly seal each container with a lid, if necessary, use a special seaming machine for this and carefully turn everything upside down.

16. After the jars have completely cooled down, we remove them, like any other prepared ones, for further storage in a cool, dark and dry place, and with the advent of winter we take it out, open it and enjoy a delicious, fragrant homemade snack.

WITH carrot alata for the winter in jars with tomatoes and garlic

To prepare this version of the carrot snack, we need the following ingredients:

Carrot - 2 kilograms;

Ripe tomatoes - 1 kilogram;

Garlic - 4-5 cloves;

Salt kitchen not iodized - 1 tablespoon;

Table vinegar - 30 milliliters;

Granulated sugar - 2 tablespoons;

Vegetable oil (sunflower refined) - 6 tablespoons.

Carrot salad for the winter: recipe cooking step by step.

Step 1. My carrots, peel, dry and chop manually in the form of straws or grate for cooking.

Step 3. Then we lower the tomatoes alternately for several minutes in boiling water and immediately carefully remove the thin skin from them.

Step 4. Pass the peeled tomatoes through a meat grinder, thereby turning them into puree or chop them with a blender (food processor).

Step 5. Peel the garlic and chop it with a garlic press or by hand.

Step 6. For harvesting, we select jars of a small volume, wash them well in hot water with baking soda, and then be sure to pasteurize each over steam or in the oven.

Step 7. After all the preparatory work has been completed, we proceed to the direct preparation of the tomato-carrot delicacy. We fry the carrot straws in a pan with the addition of a small amount of vegetable oil for 10-15 minutes, until it acquires an appetizing golden hue, after which we pour tomato puree into the pan and add chopped garlic. We mix. We extinguish.

Step 8. We also add sugar and salt to the mixture, according to the proportions and spices stated in the recipe, they can be very diverse, traditionally used - black pepper in a pot, allspice, cloves, coriander. Cover the resulting mixture with a lid and simmer, stirring occasionally over low heat for about 30 minutes.

Step 9. Finally, add vinegar to the mixture.

Step 10. Immediately lay out the hot blank in prepared glass jars and seal them tightly. Turn upside down, cover and wrap in something warm and leave in this position to gradually cool.

Step 11. When the jars are cold, we transfer them to be stored, as well as, in a cool room.

Carrot salad for the winter

This salad of carrots, apples and horseradish is prepared very quickly and simply, even a novice preparer can handle it, try this original appetizer and you will not be disappointed.

For cooking we need:

Carrot - 1 kilogram;

Apples of sour varieties 3-4 pieces;

Horseradish root - 1 piece.

For marinade based on 1 liter of water:

Table vinegar 9% - 250 milliliters;

Granulated sugar - 5 tablespoons;

Non-iodized salt - 4 tablespoons.

Cooking method.

1. First you need to prepare all the vegetable and fruit ingredients. Root crops thoroughly wash and clean.

2. Then, on a coarse grater for vegetables, grate carrots, and horseradish on a fine one.

3. Wash the apples well, peel them, remove the core from them and also rub them on a coarse grater.

4. Combine all the crushed components of the snack in one bowl, mix and let stand for a while.

5. In the meantime, let's take care of the packaging. For such a blank, it is better to choose small glass containers so that on a cold winter evening, you can get one jar from the bins, open it and immediately eat the delicious contents. Be sure to thoroughly wash the jars for harvesting with hot water and soda (drinking) or laundry soap, rinse and pasteurize.

6. Put the infused fruit and vegetable mixture into jars and tamp tightly.

7. Separately, we prepare the fill for our workpiece. To do this, take a large saucepan, boil water in it, then add salt, sugar and cook for several minutes until they are completely dissolved. Next, pour vinegar into the filling, let everything boil together for minutes and remove from heat.

8. With hot, even boiling filling, we fill the jars with salad to the very brim and immediately tightly cork the jars with pre-boiled tin lids.

9. Carefully turn each container with a snack upside down, and, making sure that the lid is securely closed, wrap it in a warm blanket for several days until it cools completely. While the workpiece is warm, the process of self-pasteurization will take place with it.

Pickled carrots.

To prepare this homemade option, you will need the following products.

Carrot - 2.5 kilograms;

Onions - 3-4 bulbs;

Salt - 1.5 tablespoons;

Granulated sugar - 2 tablespoons.

How to cook.

1. Wash the carrots, peel and grate on a coarse grater for vegetables. You can also use a food processor or a grater for making Korean snacks for these purposes.

2. Peel the onion from the husk and cut into fairly large rings, approximately 5-7 millimeters thick.

3. Combine both vegetable ingredients in one large bowl, add sugar, salt there, mix and leave the resulting mixture to infuse at room temperature for at least 6-8 hours. During this time, juice should stand out.

4. After that, the resulting salad is decomposed into glass jars, which we previously thoroughly washed with hot water with the addition of baking soda and dried.

5. We will cover each jar with a lid and put it in heat for 3-4 days, after which the snack will be ready to eat. Store such a salad should be in the refrigerator or a very cold cellar.

Carrot salad for the winter with cabbage.

This version of the salad, in which there is always a bright orange, juicy crunchy root crop, is familiar to everyone, and despite its simplicity and accessibility, we love many. Therefore, we decided that such a salad appetizer should be on our list. and vegetables.

We will need the following products:

White cabbage - 1.5 kilograms;

Bulgarian pepper - 2 kilograms;

Ripe tomatoes - 2 kilograms;

Carrots - 0.5 kilograms;

Onion - 0.5 kilograms;

Granulated sugar - 1 glass;

Vegetable oil - 0.5 cups;

Vinegar - 1 teaspoon;

Parsley (greens) - 1 bunch;

Black peppercorns - 1 teaspoon;

Salt - to taste.

Cooking method.

1. Let's start by washing all the vegetables very well, with the exception of onions, as well as cabbage and dry them or wipe them dry.

2. Then we separate the upper contaminated leaves from the head of white cabbage, cut it in half, carefully cut out a part of the head of cabbage from each half - we will not use it in the salad, and chop everything else into thin straws. This can be done with a regular sharp knife or a special shredder. The second option will significantly reduce your time for preparing snacks.

3. Rub peeled carrot roots on a coarse grater or cut into thin strips.

4. We free the bell pepper from the stalk and core with seeds, after which we also chop it into strips.

5. In ripe tomatoes, cut out those places where the stalk was attached to them, and then cut them into neat slices.

6. Chop the parsley finely enough.

7. Combine all prepared vegetable ingredients together in a large bowl and mix them.

8. After that, add vegetable oil, sugar and salt to the vegetable mixture. Once again, mix everything and let it brew and let the juice flow for 1-1.5 hours.

9. We don’t waste time while our snack is infused, we wash the jars well and pasteurize them, as well as the lids. This must be done so that the workpiece can be stored for a long time and does not deteriorate.

11. Quickly lay out the hot snack in jars and cork. Then, according to the scheme already familiar to us, we turn it upside down, wrap it up and slowly cool it.

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Cooking carrots according to this recipe is very simple. As a result, a universal dish is obtained, which can later be used as an independent snack, or added to salads and even first and second courses.

Required products:

• 2 kg of carrots;
• 12 gr. allspice;
• 10 gr. peppercorns;
• 3 gr. bay leaves;
• 10 gr. cinnamon;
• 90 gr. Sahara;
• 45 gr. salt;
• 15 ml of vinegar essence;
• 1 liter of water.

Cooking progress:

1. Carrots are peeled and washed, boiled for 8 minutes in fresh water, then cooled and cut into squares.
2. Crushed it is laid out in jars.
3. Marinade is prepared in a saucepan. To do this, pour water into it, spread all the spices, add sugar and salt, boil for 5 minutes.
4. All jars are filled with ready-made marinade, vinegar essence is poured on top.
5. Each jar is covered with a lid and sterilized for 20 minutes.
6. Without delay, all banks are corked.

The container is turned over and wrapped, after cooling it is transferred to the cellar.

Quick pickled carrots (video)

Pickled Instant Carrots

In order to fully marinate carrots, it is not at all necessary to keep them in the marinade for months. In just 8 hours, the root crop acquires the desired flavor. Harvesting is done quickly, but it still turns out very tasty.

Required products:

• 0.7 kg of carrots;
• 60 gr. garlic;
• 15 gr. salt;
• 15 gr. Sahara;
• 30 ml of vinegar;
• 4 gr. bay leaves;
• 5 gr. allspice;
• 0.25 l of water.

Cooking progress:

1. Carrots are washed, peeled and cut into thin circles.
2. The garlic is coarsely chopped.
3. Both prepared products are laid out in a jar.
4. Water is poured into the pan, sugar and salt are poured into it, bay leaves and pepper are laid out, boiled for 10 minutes.
5. Vinegar is poured into the marinade and the liquid is mixed.
6. The bay leaf is taken out of the marinade, the liquid itself is poured into jars.
7. The jars are closed and after cooling they are put in the refrigerator.

Tip: you can speed up pickling as much as possible if you cook carrots in a marinator. In this case, you do not have to wait 8 hours.

Preservation of carrots in jars: a simple recipe

Canned carrots are perfectly stored in glass jars. Such preparations will be a salvation in the winter, because they are not only saturated with vitamins, but also insanely tasty. They can be safely served in addition to side dishes. And in soups, pickled fruit adds a special flavor note.

Required products:

• 3 kg of carrots;
• 2.2 liters of water;
• 45 gr. Sahara;
• 45 gr. salt;
• 220 ml of vinegar.

Cooking progress:

1. Orange root crops are washed, peeled and cut into strips.
2. Boil water in a saucepan and blanch vegetables in it for 7 minutes, put in jars.
3. In another saucepan, marinade is prepared by mixing water with salt, sugar and vinegar, after boiling it is poured into jars.
4. All containers are hermetically sealed.

carrot marinade

It would seem that a simple preparation, but the result is a real vitamin Klondike. Fragrant and tasty marinade is saturated with useful properties to the maximum, even a small jar can saturate the whole family with essential vitamins. Yes, and the use of this blank can be found quite wide, it can be used far from only as an independent dish.

Required products:

• 800 gr. carrots;
• 180 gr. Luke;
• 45 gr. tomato paste;
• 120 ml of oil;
• 120 ml of broth;
• 10 gr. Sahara;
• 15 ml of vinegar;
• 5 gr. bay leaves;
• 8 gr. pepper;
• 8 gr. salt.

Cooking progress:

1. Vegetables are cut into thin strips.
2. Heat the oil in a frying pan and lay out the prepared products, pass them for 10 minutes.
3. Then tomato paste is added to the composition and the mixture is sautéed for another 10 minutes.
4. Vinegar and broth are poured in, sugar is added, the mixture is stewed until tender.
5. A few minutes before the end of cooking, add bay leaf and pepper, salt.
6. Hot marinade is poured into jars, corked.

Pickled carrots without sterilization

Sterilization is one of the most disliked processes among hostesses. It requires not only time, but also special attention, due to which they try to avoid it if possible. In this case, it can be done. Small carrots will be perfectly stored in jars even if the container is not sterilized.

Required products:

• 1 kg of carrots;
• 15 gr. hot pepper;
• 45 gr. garlic;
• 8 gr. peppercorns;
• 5 gr. cloves;
• 5 gr. bay leaves;
• 15 gr. dill umbrellas;
• 45 gr. salt;
• 45 gr. Sahara;
• 60 ml of vinegar.

Cooking progress:

1. Root crops are washed and cleaned, cut into cubes.
2. Garlic is cut into slices and placed in jars.
3. Hot peppers cut into rings and all spices are placed in the same container.
4. Carrots are tightly laid there.
5. Boiling water is poured into each of the jars, kept for 10 minutes and then poured into a saucepan.
6. The liquid is mixed with sugar and salt, vinegar is added to it and boiled.
7. After boiling, the marinade is distributed into jars.
8. Cork without delay, carefully turn over and cover.
9. After complete cooling, the container is moved to the basement.

Korean-style carrots with onions and garlic: how to prepare for the winter

Carrot salad, prepared in accordance with the traditions of Korean cuisine, is a favorite dish of many. I want to prepare as much as possible, because such a preparation is perfect as a snack, and in other dishes it will not be superfluous.

Required products:

• 2 kg of carrots;
• 230 gr. Luke;
• 180 gr. garlic;
• 0.7 l of water;
• 120 gr. seasonings in Korean;
• 220 ml of oil;
• 45 gr. Sahara;
• 15 gr. salt;
• 35 ml of vinegar essence.

Cooking progress:

1. Carrots are peeled and rubbed into long strips.
2. Salt and sugar, vinegar are immediately added to the water, the liquid is warmed up a little and the bowl is poured into the chopped root crops.
3. Insist carrots for 3 hours.
4. Garlic is crushed in any convenient way and mixed with vegetables.
5. Seasoning is also added there.
6. The onion is finely chopped and fried in a frying pan with oil.
7. Slightly cooled butter, along with onions, is added to the salad.
8. Everything is mixed and distributed among the banks.
9. Fill to the top with the resulting juice.

Immediately seal tightly and move to a cool place.

Pickled carrots for the winter (video)

A special place among the preparations for the winter is occupied by those in which carrots are the main product. They are not only healthy and rich in vitamins, but they also have a special taste. In addition, such snacks can not only be served at the table, but also safely added to other dishes. With a pickled root vegetable, even a simple vegetable salad will acquire an amazing, bright taste and aroma. You can also use this vegetable in the first and second courses. With it, even ordinary potatoes become refined, colorful and fragrant.