How to pickle carrots for the winter. The secrets of harvesting for the winter from carrots

We love carrots for their bright color, pleasant taste and abundance of vitamins. This vegetable grows quite quickly and has been pleasing summer residents with juicy root crops since mid-summer. Recipes for harvesting carrots for the winter are not so complicated, and even a novice in cooking can handle the preparation of dishes from it.

The easiest way to winter harvest is to freeze root crops. Of course, the carrots must first be thoroughly washed and peeled. Slicing vegetables is done differently. It all depends on how we plan to use it in winter. Circles - for soups, cubes for stews, straws - for pilaf. You can simply grate the carrots or run them through a food processor.

There are two things to keep in mind when freezing. Carrots are immediately packaged in portions. And it is better to pack a freeze to save space in rectangular containers. For example, put portions of carrots in plastic bags in a Tetra Pak milk bag. So the product will take up less space in the freezer.

Dried carrots

Harvesting dried carrots allows you to store it in any convenient place without using a refrigerator. These vegetables are great for making soups and gravies. A lot of people, especially children, like to eat dried carrots as snacks. This is a great, vitamin replacement for chips! In addition, dried carrots weigh very little and therefore are often used where "every gram counts" - in tourist travel.

To make it easier to dry the root crop, it must first be boiled. Carrot straws - about 10-15 minutes. And if we want to dry carrots, grated on a coarse grater, five minutes of cooking will be enough. After that, the roots are cut in the right way, but not thicker than 5-7 mm, or tinder on a grater.

Then the carrots are dried for several hours at room temperature and only then they start drying in the oven. The temperature in it should not exceed + 75 ° C, and vegetables must always be dried in one layer. Then the product will retain a maximum of useful substances, and will not lose its shape and color.

It is best to store dried carrots in glass jars with tight-fitting lids. Before use, such carrots are soaked in advance.

Canned carrots

This method of harvesting for the winter is used when it is necessary to preserve the root crop in its natural form. For canning, small varieties of carrots are excellent - "Shantane" and "Parmex", and simply medium-sized root crops that have grown in the shaded areas of the summer cottage. Early varieties of carrots that are not intended for long-term storage are also preserved. Such, for example, as "Tushon", "Alenka", "Vitaminnaya 6", "Karotel", "Nantes 4", "Samson" or "Losinoostrovskaya 13".

Canned carrots can be with spices and seasonings or without them. Everything depends on the desire. Such a product is used to prepare so many dishes, and it is indispensable in dietary nutrition.

To preserve carrots, they are pre-washed and peeled. Ready root crops are placed in a saucepan, 100-150 ml of water is poured to the bottom and carrots are kept on low heat with the lid closed for 15 minutes.

For the brine, which will be used for canning, put 1 heaping tablespoon of salt per 1 liter of water. While the brine is boiling, carrots are placed in pre-sterilized jars. Small root crops are put whole, and larger ones are cut into two parts.

Banks with carrots are filled with boiled brine to the very top and the sterilization process begins. Water is poured into a large saucepan, a sponge or cloth is placed on its bottom, and jars are placed on top. The water in the pan should reach the “shoulders” of the cans or even a little higher. From above, the jars are covered with lids and kept in boiling water: half-liter - for 35-40 minutes, and liter - 45-50 minutes. Then the jars are sealed with lids, turned over and, having previously covered with a blanket or warm cloth, allowed to cool at room temperature. After a day, jars of carrots can be placed in a permanent storage place.

In this video, an experienced gardener and hostess Zinaida Petrovna talks about how to properly preserve carrots at home.

carrot pickles

The advantage of salted vegetables over canned ones is a much greater preservation of nutrients, especially vitamins. The problem with pickles is always storage conditions. Salted carrots will need to be placed in a cool place. Ideally - in the conditions of the cellar. And you need to take care of this in advance.

For salting choose bright, orange root crops with a small core. Good quality blanks are obtained from the varieties "Nantes", "Gribovskaya" and "Moscow Winter". For salting, root crops are washed. But to clean them or not - the hostess herself decides.

With a large volume of preparations for the winter, carrots are salted in tubs as a whole. To do this, the washed root crops are placed in a tub. For brine, 60-65 g of salt is added to 1 liter of water, and the water is boiled for 5 minutes. The brine is added to the tub already cooled down and so that its level is 10-15 cm higher than the carrots. After that, a wooden circle is placed on top and oppression is set. The tub should stand in the room for 4-5 days. And then it is taken out to a cool room for long-term storage.

You can also pickle carrots for future use by chopping it. To do this, washed root crops are rubbed on a coarse grater or cut into strips or slices. A little salt is poured onto the bottom of the container in which the workpiece will be stored, chopped carrots are placed there - three-quarters of the volume of the container and poured with cooled brine prepared according to the same recipe. Like whole carrots, cuts are kept in a room for 4-5 days and placed in a cellar.

To be able to store salted carrots in the room, they must be sterilized. In this case, the filling is done at the rate of 30 g of salt per 1 water. Carrots are washed, peeled and cut into circles up to 1 cm thick. Jars with stacked carrots are poured with hot, freshly boiled brine and, covered with lids, are sterilized over low heat in boiling water: 0.5 l - 40 minutes, and liter - 50 minutes.

Salted carrots in winter can be added to salads, vinaigrettes, soups, as well as hot dishes with meat, poultry or fish. If the carrot tastes too salty, it must be soaked in water in advance, and the excess salt will go away.

Marinated carrots

Pickling is a great way to prepare for winter. Marinades of different composition give the dishes a completely unique taste. And almost no one is left indifferent by the crispy texture and sweet and sour notes of pickled vegetables.

In order to prepare the marinade, for 1 liter of water take 1 tbsp. a spoonful of salt with a slide and 2 tbsp. spoons of granulated sugar. In addition, for such a volume of liquid, 100 g of apple or ordinary vinegar is used, or 1 tbsp. a spoonful of vinegar essence. In a 1 liter jar add 6-7 pcs. peppercorns, 4 cloves and allspice, 1-2 pcs. bay leaf, herbs and 2 cloves of garlic. Dill, parsley, cherry, horseradish or apple leaves are used as greens.

Carrots are thoroughly washed, peeled and placed in boiling water for 5 minutes before cutting. Root vegetables can be cut into cubes, circles or straws. Seasonings and greens are placed at the bottom of the jars, carrots are placed on top of them, and everything is poured with boiled marinade. After that, the jars are covered with lids and sterilized in a saucepan with water: half-liter - 12-15 minutes, and liter - 20-25 minutes.

Tips for marinating carrots:

The greens that will be added to the jars are washed thoroughly under running water.
Garlic is placed in jars with whole forelocks. Then the liquid in the jars does not become cloudy.
The contents of the jars are filled with hot brine to the very top.
After all work is completed, the jars are turned over and allowed to cool covered for about a day.

Pickled carrots go with a bang, like a juicy, spicy snack. It is good to add it to winter salads, vinaigrettes, and also use it when stewing meat dishes or as a side dish.

You can find a step-by-step recipe for cooking on our website.

Vitamin winter snacks and salads

Compound dishes in which carrots are added are made from various vegetables - sweet peppers, tomatoes, eggplants, onions and garlic. The taste of such salads is also well set off by sour apples. And if vitamin C is destroyed during heat treatment, carotene, for which we value carrots so much, remains intact.

Vegetables and spices for salads and appetizers can also be arranged in different ways. In addition, you can diversify dishes by changing the shape of the cut. Carrots with vegetables are usually stewed under the lid for about 20 minutes, then refined vegetable oil is added to them. Approximately 150 ml per 1 kg of vegetables. A minute before readiness add a little vinegar.

Jars with a hot carrot-vegetable mixture are covered with lids and sterilized. You can store them at room temperature. Before serving, this blank is usually placed in the refrigerator for an hour. Such salads and appetizers are a great independent dish. They are also used to make sandwiches and as an addition to borscht or soups.

orange jam

Everything in this winter preparation captivates - a bright festive color, a pleasant delicate texture and, of course, an unusual taste. Therefore, carrot jam often becomes a favorite delicacy of everyone who has tried it. The recipe for such a jam is not much different from sweet preparations that are made from fruits or berries.

For 1 kg of root crops, take up to 1 kg of granulated sugar and 2 g of citric acid (or juice from half a lemon). First, the carrots are washed, peeled, cut into small slices or circles, sprinkled with sugar and left for a day at room temperature so that it gives juice.

The next day, a little water is added to the pot with candied carrots, put on a slow fire and boiled until tender. Usually - about 30-40 minutes. Then citric acid or freshly squeezed lemon juice is added to the jam and boiled for another 3-4 minutes. Hot jam must be decomposed into jars. You can diversify the taste of such a carrot delicacy by adding vanillin, cinnamon or mint leaves to it when cooking.

Candied carrots

Everyone loves candied fruit! It is a welcome treat and a wonderful decoration for pastries and cakes. And making candied carrots is not at all difficult.

First you need to wash the carrots, peel them and cut into circles or cubes. Then all this is placed in a saucepan and brought to a boil twice. After the first and after the second boil, the water is drained. Then granulated sugar is added to the carrots (1.5 cups per 1 kg of root crops) and the pan is put on a slow fire. Under the influence of high temperature, the carrots will begin to secrete juice, and the sugar will melt. In this case, do not forget to gently stir the contents of the pan so that the carrots and sugar do not burn.

Candied fruits are boiled for 20-25 minutes, thrown into a colander and allowed to drain excess liquid. The resulting syrup can be poured into a jar and used in everyday cooking. For example, such a fragrant syrup is a good addition to morning coffee.

Then they begin to dry the candied fruits on a baking sheet covered with parchment paper. If the room is sufficiently well ventilated, drying can be done in the room. However, this process will take some time. It is easy to speed up drying in the oven. It takes 45-50 minutes of blowing at a temperature of + 45 ° C, and the candied fruits are ready. While they are still soft enough, they are rolled in granulated sugar and removed for permanent storage.

In this video, Claudia Korneva talks about a step-by-step recipe for making candied carrots.

How often does it happen that an excellent crop of carrots has been harvested in a summer cottage, but there is nowhere to store it. For at home, on the balcony, sometimes there is not enough space for everything, and, frankly, the conditions are not suitable for storing vegetables. What to do in this case? Let's try pickling carrots! This is the easiest and most affordable storage method used by many experienced hostesses.
More importantly, salted carrots for the winter in jars, in fact, are a semi-finished product for many dishes. It is enough just to get it out of the jar, rinse it from the brine and add it to borscht, soups, meat and vegetable dishes. In salted carrots, all useful substances and vitamins are preserved. It is stored for quite a long time, since salt is an excellent preservative.
You can pickle carrots with the addition of herbs, such as dill or parsley, then the taste of your dishes will be fresher and more saturated.

Golden blank recipes

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

Sauerkraut with horseradish

Carrots, like cabbage, can be fermented. When horseradish is added, a spicy preparation is obtained, which will become a worthy snack even on the festive table.

The composition of the ingredients is simple:

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

You will need to remove the peel from the carrot, wash the root crop, and then grate it on a special grater. Peel the horseradish root and grate it on a regular grater with small holes. Mix vegetables, salt, add sugar. Transfer the vegetable mixture to an enameled pan, put oppression on top and let it stand for a week at room temperature. After this time, transfer the pan to a cool room for 35-40 days: the air temperature should not be higher than +10 ... +15 ° C. Store ready-made carrots for the winter in jars, having previously sterilized them.

pickled carrot

Young root crops are good because they can be pickled whole. Due to their small size, they fit even in half-liter jars.

The set of products used is simple:

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

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

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

Vegetables in Korean

Everyone's favorite carrots in Korean can also be prepared for the winter. It is very easy to prepare, it will take more time only for its preliminary preparation.

For 6 kg of carrots take:

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

Fry the onion in a hot frying pan with oil until deep brown. Strain the oil and discard the onion. Pour the vegetable mass with oil, mix again, cover with a small plate on top and put a three-liter jar of water on it as oppression for the night.

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

Prescription without sterilization

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

The composition of caviar includes:

Peeled and washed with water chop the carrots. Pour the washed tomatoes with boiling water, remove the skin and rub the pulp through a fine sieve.

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

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

Salad with beans

Fans of hearty salads will surely enjoy another recipe that does not require sterilization. This blank contains beans, which is one of the leaders among vegetables in terms of protein content. Even a novice hostess can cook such an appetizer.

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

Seasoning with garlic

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

For carrots weighing 1 kg take:

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

Twist the peeled and washed garlic with a meat grinder. Wash the peeled carrots, cut into large pieces and boil in a small amount of water until tender. Rub the still hot carrots through a sieve. To the cooled mass, shift the garlic, salt, sugar and pour in the sea buckthorn juice. Mix the seasoning, arrange in sterile jars and store in the refrigerator.

Desserts and drink

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

orange jam

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

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

Candied root vegetables and unusual halva

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

Peel the root vegetables from the peel, wash and cut into thin slices. Pour the carrots with an aqueous solution of sugar and put to boil on the stove, reducing the heat from a boil to medium. After 10 minutes, increase the heat and cook, not forgetting to stir, until the syrup thickens. If the syrup is still too thin, add more sugar.

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

The usual halva is made from sunflower seeds, and only a few are familiar with the recipe for a delicious carrot treat. Cooking halva is another way to harvest from a bright root crop.

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

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

healthy drink

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

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

Delicious recipes

Carrots also make a great puree and will be eaten with pleasure even by those children who do not like vegetables. List of ingredients: 1.1 kg of carrots, 1.1 kg of sour apples and 210 g of sugar.

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

If a rich crop of orange root crops has been born in the country and there is nowhere to place them for storage, it's time to use these recipes. Households and guests will be happy to enjoy delicious and healthy preparations from ordinary carrots!

Carrots are a valuable source of vitamins. In order to preserve the harvest or stocks of this vegetable, you can do the following: create carrot blanks for the winter, which can be used in cooking if necessary. This process takes a little time, but allows you to create delicious salads and first courses, appetizers and side dishes full of vitamins and microelements that are indispensable in winter and early spring.

Carrots are a valuable source of vitamins

It is best to prepare canned vegetables at home according to proven recipes that make up the golden fund of cooking. Approved by the hostesses, they have stood the test of time.

pickled carrots

This is a great option for salads and appetizers. In order to pickle a vegetable in an amount of 1 kg, you will need:

garlic (always choose natural) - 60 g;
vinegar 9% (or essence diluted to this point) - 100 ml;
vegetable (here you can also use fragrant) oil - 200 ml;
finely ground salt - 30 g;
purified drinking water - 1 l;
sugar or other sweetener (including special) - 60 g (can be reduced).

It's a great option for salads and appetizers.

Cooking process:

Peel all available carrots and cut them into even circles (not too thin);
Bring to a boil in a container with water, then cook for another 5 minutes;
Glass jars (1 liter) should be sterilized in any convenient way;
Prepare the marinade: purified water, salt and sugar / sweetener;
Place oil, vinegar, garlic (sliced or chopped), carrots in them, then pour marinade over them, sterilize again (15 minutes in a saucepan with water);
Roll up jars, leave indoors until cool, then transfer to a cool place for winter storage.

Pickled cabbage for the winter: 8 delicious recipes

carrot lecho

To prepare a carrot lecho, you will need (based on 1 kg of fresh carrots):

tomatoes (option in favor of ripe, but not soft) - 1 kg;
bell pepper - 1 kg (it is better to use contrasting colors for a visual effect);
onions (yellow has the ideal taste and aroma for the dish) - 0.4 kg;
vegetable oil (sunflower) - 200-250 ml;
sugar (or ground lumpy) - 0.1 kg;
finely ground salt without additional flavor inclusions - 25-45 g;
vinegar 6% or 9% - 1 tbsp. l.

You need to use this recipe if you want to create a winter snack that can surprise

Cooking process:

It is best to keep the vegetable grated - it should be washed, peeled, chopped on a coarse grater;
Finely chop the tomatoes, then turn into puree by any method convenient for this;
Pepper cut into even and thin strips;
Peel the onion, cut into half rings;
Heat vegetable oil in a deep large container;
Put the carrots (boil it for 5 minutes);
Then put the prepared tomato puree, salt and sugar (boil for another 5 minutes);
The next vegetable is bell pepper (also boil for 5 minutes);
Onion (boil for 5 minutes);
Mix all the vegetables with a wooden spatula so that there are no oxidation processes, close the container with a lid (simmer for 60 minutes);
Then pour the vinegar into the vegetables and cook for another 10 minutes;
Sterilize jars and put hot lecho in them;
Roll up, store in the refrigerator or cellar.

Spins will be a great addition to dinner.

Prescription without sterilization

You can reduce the cooking time of carrots by using a recipe that does not require sterilization. It is perfect for preparing for the winter. It turns out a tasty and healthy seasoning, the basis for vegetable salads.

Squash for the winter: popular recipes

The ingredients will be as follows (based on 0.7 kg of the main vegetable):

small onion - 1-2 pcs.;
salt, sugar or other type of sweetener - to taste;
hot spices - 2 tsp;
vinegar 6-9% - 2 tbsp. l.;
fresh garlic - 50 g.

Cooking process:

Thoroughly clean all vegetables before further cooking;
Cut the main vegetable ingredient into strips, add sugar, salt (leave for 30 minutes);
After that, add vinegar, spices (infuse for another 120 minutes);
Cut the onion into strips, fry, add to the carrots;
Pass the garlic through a press, add to the vegetables, leave for another 40 minutes.

Arrange the carrots in small jars, close the lids, put in a cool place.

Carrot caviar (video)

Canned carrots with beets

Making canned carrots in your home kitchen is easy.

To implement this recipe, you will need (assuming that there will be 1 kg of carrots):

table beet - 3 kg;
ripe tomatoes (it is best to choose dense ones, with a small amount of juice) - 1 kg;
fresh garlic cloves - 100 g;
vegetable oil without aroma of seeds - 200 ml;
sugar - 100 g;
red ground pepper - 10 g;
rock salt - 45 g;
vinegar essence (undiluted) - 1 tbsp. l.

It's easy to make canned carrots in your home kitchen

Manufacturing process:

Wash beets and carrots, peel (you can use an iron brush for this to get rid of dirt better), grate;
Finely chop the tomatoes (but do not mash);
Grind the garlic cloves with a press;
Pour vegetable oil into a container, boil;
Put vegetables in it - beets and carrots, add sugar, simmer until the vegetables are ready;
Then put tomatoes, chopped garlic, salt, pepper and vinegar to the vegetables, mix, simmer for 10 minutes.

The best pickled carrot recipes for the winter

Sterilize the jars and put hot stewed vegetables in them, then close the jars with lids.

Salting at home

Salting is another method of preserving this vegetable.

To implement the recipe, you will need (for 7 kg of vegetable):

water - 1 l;
salt - 630 g.

Cooking process:

Wash carrots, peel them;
Then trim on each side;
Boil water and salt;
Sterilize jars, put carrots in them tightly, pour brine (cooled down);
Cover each jar with gauze, leave for 3 days.

After that, close the lids and store in a cool place.

Soup dressing for the winter

Preparing a vitamin soup dressing that can be used in winter is an important task. Carrots in such a dish will retain the maximum amount of useful components, which in winter will become a source of trace elements. The soup will be flavorful and rich.

For cooking, you will need (ingredients based on the fact that carrots will be 1 kg):

white cabbage (you can use young cabbage, then the preparation will be more tender) - 0.5 kg;
fresh greens (at the choice of the hostess) - 250 g;
salt - 125 g.

Making a vitamin soup dressing that can be used in winter is an important task.

Cooking process.

7 recipes for harvesting carrots for the winter

salty
Salted carrots retain most of the nutrients and vitamins. Like all other pickled vegetables, carrots prepared in this way are used in vinaigrettes and salads, in hot dishes and soups. Table varieties (Nantes, Moscow winter, Gribovskaya) are best suited for salting, juicy orange in color, with a small core.

Carrots are salted both unpeeled and peeled.

Pickled whole carrots in a tub
Brine
Water - 1 l
Salt - 60-65 g
Dissolve the salt in boiling water, boil the brine for 5 minutes. Cool and pour carrots with cold brine.

Wash the carrots thoroughly, put them in rows in a prepared container (tub), pour in the cooled brine, put oppression on top of a wooden circle. The brine should be 10-15 cm higher than the carrot layer. After 4-5 days of fermentation at room conditions, the container is transferred to the cold, where it is left until winter.

If, during salting, the hostess “overdid it” with salt, carrots can be pre-soaked in boiled water before use.

Salted chopped carrots
Wash and peel the carrots, cut them into circles, sticks, cubes. Pour a little salt on the bottom of the container, put carrots on 3/4 of the volume of the container, pour 6% cold brine almost to the top, put oppression and leave for 4-5 days for fermentation. Then transfer to the cold.

Salted chopped carrots
Brine
Water - 1 l
Salt - 30 g
Soak carrots in cold water for 15 minutes, wash, dip in hot (+ 90ºС) water for 3-4 minutes, peel, cut into slices 1 cm thick and fill the prepared jars with it. Pour hot (+80...+90ºС) brine and sterilize: jars with a capacity of 0.5 l - 40 minutes, 1 l - 50 minutes.

Marinated
Wonderful preparations are obtained using a variety of marinades. Such carrots in the winter "with a bang" will go to salads, vinaigrettes and as a side dish for meat. And of course, pickled carrots are good as a crispy snack with a pleasant sweet and sour taste.

Recipe 1: Pickled Carrots
For the marinade (for 1 liter of water):
Salt - 50 g
Sugar - 90 g
Vinegar essence - 1 tbsp. spoon
Ingredients (per 1 liter jar):
Carrot
Allspice - 8 pcs
Pepper black peas - 8 pcs
Carnation - 5 pcs
Bay leaf - 1-2 pieces
Cinnamon, garlic or herbs - optional

Rinse the carrots, peel, dip in salted boiling water for 3-5 minutes, cool and cut into circles (if desired, bars, slices). Put the carrots in jars, pour hot marinade, sterilize for 20-25 minutes, roll up, turn over on lids, wrap until cool. Sterilize jars with a capacity of 0.5 liters for 12-15 minutes.

Recipe 2: Bulgarian pickled carrots
For the marinade (per 1 liter):
Salt - 30 g
Sugar - 60-70 g

Wash the carrots, peel, cut into slices up to 1 cm thick, dip in boiling water for 3-4 minutes. Pour 100 ml of 9% vinegar, 200 ml of vegetable oil into each liter jar, put carrots and 60 g of garlic, pour hot marinade, sterilize for 15 minutes, roll up.

Salad recipe "Autumn"
Carrot - 2 kg
Tomatoes - 1 kg
Garlic - 3 medium cloves
Salt - 1.st. spoon
Sugar - 2.st. spoons
Vegetable oil - 4 tbsp. spoons
Apple cider vinegar - 2 tbsp. spoons
Black peppercorns - 10 pcs
Carnation - 1-2 pieces
Ground coriander - 0.5 tsp

Grate the carrots on a coarse grater, peel and chop the tomatoes (using a meat grinder, blender, manually), chop the garlic too. Saute carrots on low heat for 5 minutes, then add tomatoes, garlic, sugar, salt and spices. Simmer under a closed lid for 20 minutes, stirring the vegetable mass from time to time. Add vinegar, mix and keep under a closed lid for another minute. Arrange in prepared jars, roll up, turn over on lids and wrap well until completely cooled.

Korean Carrot Recipe
Carrot - 1 kg
Garlic - 7-8 cloves
Hot pepper - a small piece
For marinade:
Water - 0.5 l
Sugar - 6 tbsp. spoons
Salt - 4 tbsp. spoons
Vinegar 9% - 3 tbsp. spoons
Vegetable oil - 1 cup

Grate carrots on a special grater (or on a large grater if there is no special “Korean” grater), mix with chopped garlic. Put hot peppers in a jar, fill with a mixture of carrots and garlic and pour boiling water for 15 minutes. Then drain the water, fill the jar with boiling marinade and immediately roll up. Turn on the lid, wrap until cool.

carrot caviar
Carrot - 1.5 kg
Tomatoes - 2 kg
Garlic - 2 medium heads
Ground black pepper - to taste
Vegetable oil - 220 ml
Salt - 1 tbsp. spoon
Sugar - 4 tbsp. spoons
Vinegar 9% - 2 tbsp. spoons
Peel and chop carrots and tomatoes, add butter, sugar and salt and simmer for 1.5 hours over low heat, stirring occasionally. A quarter of an hour before readiness, add crushed garlic and pepper, after another 10 minutes pour in vinegar, mix, hold under a closed lid for 3-5 minutes, put into prepared sterilized jars and roll up. Invert onto lids, wrap well and leave to cool.

carrot juice recipe
Carrot - 1 kg
Water - up to 1 l
Sugar - 1-2 tbsp. spoons
Wash the carrots, peel, chop, cook in a small amount of water (1.5 - 2 cups) until softened. Cool, beat with a mixer until smooth. Add sugar to 500-600 ml of water and boil for several minutes. Combine hot syrup and carrot mass, bring to a boil, cook for 5 minutes, pour into sterilized jars, roll up. Invert onto lids, wrap to cool.

If you add juice from an apple or pumpkin to carrot juice, you will get products that are wonderful in taste and usefulness.

If you add apple or pumpkin juice to carrot juice, you will get wonderful taste and health products that will wait in jars for their turn even until the next harvest. And in winter, you can add citrus juice to canned carrot juice or color it with various additives and spices.

Jam recipe "Orange Miracle"
Carrot - 1 kg
Sugar - 0.5-1 kg
Citric acid - 2-3 g
Wash the carrots, peel, cut into equal pieces (slices, circles, cubes - if desired), cover with sugar and leave for a day to let the juice flow. Add a little water, cook until tender on low heat. Add citric acid (or lemon juice), boil for a few more minutes, put into ready-made hot sterilized jars and roll up. Invert onto lids, wrap to cool.

You can add orange or lemon peels, lemon balm (leaves), cinnamon, mint, vanillin and so on to carrot jam. It turns out "unrecognizable" unusual and tasty jam. They can decorate a cake, serve with tea, and just spread on bread).

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