How to prepare carrots for the winter. Candied carrots

Sometimes it can be difficult to keep fresh carrots tasty and crisp until spring. In order to save the harvest or make stocks of carrots, you can make preparations for the winter. This is another convenient way to store vegetables. Carrots can be both canned and pickled, sour and even make jam.

Carrot blanks are useful, because beta-carotene, which is contained in large quantities in carrots, is not destroyed during heat treatment, and there is also a lot of fiber in carrots.

Table varieties (Nantes, Moscow winter, Gribovskaya) are best suited for harvesting, juicy orange in color, with a small core.

Recipe "Korean-style Carrots" for the winter

Garlic - 7-8 cloves

Hot pepper - a small piece

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.

Salad with carrots and tomatoes "Autumn" for the winter

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.

Carrot caviar for the winter

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 for the winter

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 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, citrus juice can be added to canned carrot juice.

Carrot jam "Orange Miracle"

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.

Carrot blanks for the winter without sterilization: 5 recipes

Carrots can be both canned and pickled, sour and even cook jam.

Carrot blanks for the winter: affordable recipes for every taste

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.

Carrot blanks for the winter: golden recipes

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.

1. Peel all available carrots and cut them into even circles (not too thin);
2. Bring to a boil in a container with water, then cook for another 5 minutes;
3. glass jars (1 liter) should be sterilized in any convenient way;
4. Prepare marinade - purified water, salt and sugar / sweetener;
5. Place in them - oil, vinegar, garlic (sliced ​​or chopped), carrots, then pour marinade, 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.

carrot lecho

To prepare a carrot lecho, you will need (based on 1 kg of fresh carrots) you will also need to make sure that you have:

• 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);
• rep. onion (yellow has the ideal taste and aroma for the dish) - 0.4 kg;
• vegetable oil (sunflower) - 200-250 ml;
• sand sugar (or ground lump) - 0.1 kg;
• finely ground salts without additional flavor inclusions - 25-45 g;
• vinegar 6% or 9% - 1 tbsp. l.

Preservation process:

1. It is best to keep the vegetable grated - it should be washed, peeled, chopped on a coarse grater;
2. Finely chop the tomatoes, then turn into puree by any method convenient for this;
3. Pepper cut into even and thin strips;
4. Peel the onion (cut into half rings);
5. Heat vegetable oil in a deep large container;
6. Put the carrots (boil it for 5 minutes);
7. Then put the prepared tomato puree, salt and sugar (boil for another 5 minutes);
8. The next vegetable is bell pepper (also boil for 5 minutes);
9. Onion (boil for 5 minutes);
10. 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);
11. Then pour the vinegar into the vegetables and cook for another 10 minutes;
12. Sterilize jars and put hot lecho in them;
13. Roll up, store in the refrigerator or cellar.

Spins will be a great addition to dinner.

Delicious carrots without sterilization for the winter: a step by step recipe

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.

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

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

1. Thoroughly clean all vegetables before further cooking;
2. Cut the main vegetable ingredient into strips, add sugar, salt (leave for 30 minutes);
3. After that, add vinegar, spices (infuse for another 120 minutes);
4. Cut the onion into strips, fry, add to the carrots;
5. 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.

Canning carrots at home 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

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

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

How to salt carrots at home

Salting is another method of preserving this vegetable.

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

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

Close with lids and store in a cool place.

Carrots for soup: a step by step recipe

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.

1. Peel and chop the carrots (it should not just be grated, but pureed);
2. Also turn the cabbage into a puree;
3. Stew the vegetable mass until tender, adding finely chopped greens.

As soon as the workpiece has cooled down, it should be laid out in jars (small volume), sterilized for 15 minutes. Cool, cover with lids, store in the refrigerator.

Carrot salad with onion and tomato paste

A delicious salad will be a great addition to dinner or lunch, as well as a festive meal. It can also be used as a dressing (additional ingredient) for soups, salads, garnish.

For cooking you will need the following ingredients:

• ripe, juicy carrots - 1 kg;
• yellow or white onion - 0.5 kg;
• tomato paste - 10 g;
• fresh garlic slices - 50 g;
• vinegar - 50 ml;
• sugar - 150 g.

1. Peel the vegetables, cut into circles, salt, leave for 30 minutes;
2. Prepare marinade: mix pasta, garlic, vinegar, sugar, boil;
3. Add onions to the marinade, simmer for 5 minutes;
4. After adding carrots, simmer for another 5 minutes.

Transfer the salad to sterilized jars. Store in refrigerator or other cool place.

Thus, this vegetable can be prepared for long-term storage in a variety of ways. Small carrots will be or coarsely chopped - the hostess decides.

Carrot blanks for the winter: golden recipes, in jars, delicious, without sterilization, at home, canning, salting, for soup, photo, video

Carrot blanks for the winter: golden recipes. How to do without sterilization. Soup preparation. Carrot salad, lecho. Pickled vegetable.

Recipe for harvesting carrots for the winter without sterilization

Harvesting carrots according to standard technology with sterilization implies the presence of a sufficient amount of time and labor that will need to be spent on its preparation. Experienced housewives prefer, if possible, to use simpler methods for preparing such snacks, unless, of course, their quality suffers from this. Today we will prepare a simple and at the same time very original carrot salad for the winter without sterilization.

Read on Dacha6.ru:

So, to prepare it, you need to stock up on the following ingredients:

We clean and wash the carrots, after which we rub it on a standard grater. For more beauty, you can use a Korean carrot grater (to make long strips).

Peel and wash the bell peppers, onions and also grate them or finely chop (chop).

Wash the tomatoes and cut them into small pieces - triangular slices.

Put all the ingredients in a saucepan and mix together, sprinkle them with table salt and leave in this form for several hours to infuse. At the end of the term, heat the vegetable oil in a clean frying pan and pour it over the vegetables. Now put the pan on the fire and simmer the contents for about 45 minutes.

Everything, ready-made still hot carrot salad, is laid out in sterilized jars and also rolled up with sterilized lids. We let them gradually cool to room temperature, after which we remove the blanks for long-term storage in the refrigerator or take them to the basement.

Salad for the winter from carrots without sterilization

The best recipe for harvesting carrots without sterilization for the winter. Required Ingredients. Step by step instructions.

Carrot blanks for the winter: 5 delicious recipes

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.

Preserving carrots for the winter at home: a classic recipe

To salt the root crop, you will need:

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 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.

• 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

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:

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.

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 enamel 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.

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.

Carrots for the winter: preparations, golden recipes, delicious, in jars without sterilization, at home, canning, salt for soup

Carrots for the winter: golden recipes. Cooking in jars without sterilization. Salting for soup. Preservation with dill, spices.

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!

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Foreword

Carrots are loved not only by fluffy bunnies, but also by people. And this is very correct, since carrots contain many vital vitamins. If there is no way to store fresh vegetables, you can always stock up on them by preserving carrots for the winter.

This incredible root vegetable contains almost all B vitamins, as well as vitamins C, E, K, PP. Do not forget about the carotene contained in carrots, which is partially converted into vitamin A in the digestive tract. This organic compound normalizes vision, promotes growth, and improves digestion.

Nutritionists recommend carrots for medical nutrition. The contained huge mineral complex contributes to the proper functioning of the whole organism. Carotene, which gives orange and yellow color to carrots, has an immunostimulating effect and is a powerful antioxidant. To strengthen your gums, it is best to use raw carrots. Of course, most of the vitamins in fresh vegetables, but with proper conservation, you can save the maximum benefit.

The end of August - mid-September is the time to harvest carrots. As soon as the crop is harvested, it is necessary to think about preserving this root crop for the winter. Preservation for the winter of carrots is not an innovation. Even scientists conducted various studies on the conservation of carrots, while preserving carotene and all the available vitamins and positive properties of the root crop.

Studies have shown that water-salt carrots are the best way to preserve carotene and the positive properties of the vegetable. During the experiments, it was found that rolling carrots in a solution of 0.9% and 1.8% had a taste as close as possible to a fresh root crop. Therefore, if there is no possibility in the basement, the recipe described below will come in handy.

For the simplest recipe for winter seaming from ordinary carrots, you will need, of course, several kilograms of selected vegetables, water and ordinary salt. Do not forget about pre-sterilized jars and metal lids. The first step is to thoroughly wash the vegetables, peel and peel. At the same time, you can put a container of water on the fire or hob.

Dip washed and peeled carrots for two to three minutes in already boiling water. Once the set time has elapsed, remove the orange root vegetable from boiling water and transfer it to a container of cold water. And only after that you can put the workpiece in jars. Vegetables can be laid whole (preferably if the diameter of the carrot is not more than three centimeters) or cut into cubes, circles, or in other ways, depending on your fantasies and skills. Your next step is to prepare the seaming brine.

For this simple "potion" you will only need thirty grams of salt per liter of water. We dissolve the right amount of salt in the liquid from under the carrots, bring it to a boil again and pour it into jars with carrots. Roll up, and cheers, you are ready for winter. This recipe keeps the flavor as close to fresh vegetables as possible, so you can use the vegetable in soups and even salads. Remember that a small amount of grated vegetable you can or freezer.

A more spicy version of canned carrots is suitable both for self-eating and for preparing various snacks. To get started, review your inventory. For business, you will need not only carrots and onions, but also salt, sugar, coriander or cumin, citric acid. We clean vegetables. Root crops can be cut into any arbitrary shape, but onions are most conveniently cut into rings. Place all this creation beautifully in sterilized jars and fill with marinade.

To prepare one liter of marinade, you will have to part with one liter of water, thirty grams of salt, add fifty grams of sugar, add 2 tablespoons of citric acid (you can use less if you don’t like sour) and a tablespoon of spices. As soon as the marinade gurgles in the pan, it's time to fill the contents of the jars with them and roll up this experiment with lids.

Korean carrots - a recipe for preservation for the winter

And although the Koreans have nothing to do with the creation of this simple and fragrant snack, we will roll up carrots in Korean. To begin with, we perform standard procedures with vegetables - wash, clean, grate. You will need garlic - one head per kilogram of carrots. We clean, grind, add to the grated mass. We also send ground hot red pepper there, in addition, you can throw a couple of pinches of black.

Sweet and healthy carrots are used in the preparation of many dishes - pilafs, pies, snack bars and raw salads, soups, etc. But in winter it is poorly stored and loses the lion's share of vitamins and minerals, so canned carrots are more suitable for winter use.

It goes well with other vegetables and spices, and can be used as an independent snack for meat and other dishes.

Ingredients

• Fresh carrot - 3 kg;
• Garlic - 2 heads;

For marinade for 1 jar of 0.5 l

• Water - 200 ml;
• Sugar - 5 g;
• Salt - 5 g;

• Vinegar - 25 g;
• Black peppercorns - 5 pcs.

Garlic cloves should be elastic, without traces of mold and shrinkage.

How to preserve carrots with garlic

Marinated carrots with garlic notes are a surprisingly tasty crunchy snack for meat, boiled potatoes and other dishes. It retains most of the nutrients.

Marinate carrots according to a step-by-step recipe:

• We wash the roots and dry them with paper towels.
• Remove the peel and cut the carrot into strips.
• Boil 2 liters of water with 2 tbsp. salt.
• We put half a serving of carrots in a colander and pour over 1 liter of salted boiling water. Let the water drain and remove. We repeat the procedure with the remaining raw materials.
• We remove the husk from the garlic cloves.
• We lay out the garlic cloves in jars, add peppercorns and carrot slices.

Making a marinade

• Dissolve salt and granulated sugar in warm water, bring to a boil and add vinegar. Again, we wait for boiling and remove the liquid from the stove.
• Pour jars of carrots with marinade.
• We sterilize the jars for 25 minutes in any convenient way.
• We cork the blanks with sterile lids, turn them over, cover from light and wait for complete cooling.

Store canned carrots with garlic in a cool place.

Ingredients

• Hot pepper - 1 pc.;
• Carrots - 2 kg;
• Garlic cloves - 20 pcs.;

For pouring

• Boiled water - 1 l;
• Sugar - 14 tablespoons;
• Salt - 11 tablespoons;

• Olive oil - 0.5 l;
• Apple cider vinegar - 7 tbsp.

Instead of apple cider vinegar, you can use wine vinegar, and replace olive oil with sunflower oil.

How to preserve carrots in Korean

Many people like to dilute the usual menu with spicy and sweet-spicy snacks such as adjika, lecho or Korean carrots. It is well stored in the winter and makes up for the deficiency of essential vitamins and minerals.

Let's make a Korean carrot, following these recommendations:

• We wash and clean the carrots, cutting out rotten or insect-damaged areas.
• Grind vegetables using a special grater for carrots in Korean or on a regular coarse grater.
• Peel the garlic cloves from the husk and crush in a garlic press or rub on a fine grater.
• Mix the carrot and garlic mass and leave for 20 minutes so that the vegetables give juice.
• We put in sterile jars a piece of hot pepper and a carrot-garlic mass so that it fills the containers almost to the brim.
• We boil water without additives and fill the blanks with boiling water, then cover with napkins and hold for 15 minutes.

Preparing the fill

• Mix water, granulated sugar, salt, oil and vinegar in an enamel saucepan, bring to a boil over medium heat.
• Boil for 2 minutes and remove from stove.
• Drain the water from the cans of carrots.
• Pour the preparations with hot marinade and close the lids.

Korean-style carrot is ready for use in a couple of days, but it will pick up the taste closer to winter.

It turns out that canned carrots are not inferior in taste to the usual pickled tomatoes and cucumbers, and somewhere even surpass them. The main thing is to follow the recipes exactly and preserve more carrots, then the family will not face any beriberi!

Carrots are indispensable in many recipes for salads and snacks that we prepare for the winter, but individual preparations from this vegetable are quite rare. Delicious and healthy carrots are the vegetable without which it is impossible to imagine the menu of a modern person. Carrots are added to soups and salads, first and second courses, snacks and even sweets. And how popular we have the so-called carrots in Korean! For the winter and you can save it if you want. So why are carrots not so popular compared to the same zucchini or eggplant? It turns out that a huge number of magnificent preparations can be made from carrots.

More often we use carrots as an ingredient in various salads. For example, a winter carrot salad combined with various other juicy vegetables is very popular with us: cucumbers with carrots for the winter, peppers, tomatoes with carrots for the winter, onions with carrots for the winter, zucchini with carrots for the winter, etc.

The traditional Hungarian and Bulgarian dish lecho is impossible without carrots. It is this tasty and beautiful snack that is perfectly prepared for long-term storage: lecho from pepper and carrots for the winter, lecho for the winter from tomatoes, peppers, carrots and onions. There are many variations of this dish.

But carrots can and should be harvested on their own. Depending on the purpose of the workpiece, they are prepared in various ways. Carrots are stored in a dried-dried state, frozen or canned, so make preparations based on your capabilities. Freezing is the easiest way to preserve carrots for a long time. Just wash and peel the root vegetables, cut them into rings, strips or grate on a coarse grater. In plastic bags or containers, send carrots to the freezer. In winter, it can be easily used in the preparation of any dishes, incl. soups, side dishes, salads.

Dried carrots are a tasty and healthy preparation. In winter, it is indispensable when added to soups, borscht, potatoes, cereals. Dried carrots in several ways. Also a good option for harvesting is pickled carrots for the winter, its recipes are numerous and depend on your taste.

It is important that the beneficial substances contained in carrots are not destroyed during heat treatment and other preservation. This makes carrot blanks even more attractive. For example, why don't we prepare Korean-style carrots for the winter? The recipe for this appetizer is on our website. Watch and cook!

A few tips for harvesting carrots:

Root crops with a diameter of up to 3 centimeters can be preserved whole, while larger ones should be cut into any kind;

Medium-sized fruits are suitable for freezing, without damage;

Salted carrots with spices are good for food after a few days, however, the longer it is aged, the tastier it will be;

Salted, pickled carrots can be served as an independent snack;

Dried carrots are suitable for adding to various dishes.