Salad appetizing recipe for the winter of carrots. Preservation of small fruits

Many gardeners grow carrots on their plots. Therefore, this vegetable is often preserved in the fall as a separate dish, and as part of salads and various preparations. How to properly and tasty prepare carrots for the winter will be described in our today's article.

There are various recipes for carrot blanks for the winter. The pickle is the most popular. Consider the three most common recipes.

classical

The classic recipe is the preparation of a cold appetizer. It is best to use whole vegetables for this. Therefore, when choosing root crops, preference should be given to even and small vegetables.

To prepare this dish you will need:

• 3.5 kg of carrots;
• 50 g of salt;
• 50 g of sugar;
• 1 glass of vinegar.

First, the roots should be washed and cleaned. Next, they need to be soaked for a couple of hours in cold water. After that, the carrots are placed in boiling water for several minutes. Then the vegetables are transferred to a colander to drain excess water from them. Next, the roots are placed in glass jars up to the neck.

Now the marinade is ready. For it, 2 liters of water are used, where salt and sugar are added. The liquid should boil, after which vinegar is introduced into it. The brine is brought to a boil and poured into jars with vegetables and everything is closed with a lid.

Canned vegetables should be stored in a warm and cool place.

with garlic

You can cook carrots with garlic. In this case, the appetizer will turn out spicy and very tasty. The recipe includes the following ingredients:

• 1 kg of root crops;
• 200 g of garlic;
• 1 glass of vegetable oil;
• 4 glasses of water;
• 0.5 cups of salt.

Cooking begins with the garlic and carrots being washed and peeled. Carrots are cut into medium cubes, and garlic is crushed fractionally. Next, the main ingredients are poured with vegetable oil and mixed well.

Now you need to prepare the brine. You can make it by boiling water with salt added to it for several minutes. Salt can be based on your own preferences. But it's better to follow the recipe.

Salt is poured over carrots and garlic. All ingredients are thoroughly mixed and laid out in prepared jars. Their sterilization lasts 25 minutes. Then the containers can be rolled up.

Cooked preservation must cool before sending it to the cellar.

Without sterilization

Canning pickled carrots can take place without sterilization. The main advantage of this option is a significant time saving.

For cooking you will need:

• 2 kg carrots;
• 1 kg tomato;
• 2 "golden" bell peppers;
• 2 chili pods;
• 2 tbsp. l. salt;
• 50 g parsley;
• 2 glasses of olive oil;
• 3 heads of garlic;
• 150 g of sugar;
• ⅓ cup vinegar (9%).

All vegetables are well washed and cleaned. Carrots are cut into strips. Tomatoes, peppers and garlic are twisted in a meat grinder. Parsley must be chopped with a knife.

All chopped ingredients are placed in a saucepan. Vinegar and vegetable oil are poured here, and seasoning is also added. The ingredients are mixed and put on fire. The workpiece is cooked for 1 hour.

The finished snack is laid out in jars and tightly rolled up.

Video "Canned carrots for the winter"

From this video you will learn a delicious recipe for canned carrots for the winter.

salad snacks

In addition to pickled carrots, various salad snacks can be closed for the winter. Here, instead of brine, a special dressing is used. Consider the most popular recipes for making winter salads from carrots.

With bell pepper

Most often, home preservation of carrots involves its combination with bell peppers. It is not only tasty, but also very useful. A salad is prepared from the following components:

• 1 kg of carrots;
• 1 kg of bell pepper;
• 1 kg of tomatoes;
• 1 kg of onion;
• 0.5 st. l. Sahara;
• 5 st. l. salt;
• 1 st. l. vegetable oil;
• 1 st. l. vinegar.

You need to preserve the snack in glass jars.

All the above vegetables are washed, dried and chopped. Onions, carrots and peppers are cut into large strips. Tomatoes should have a grated appearance. Therefore, we rub them on a grater. They can also be passed through a meat grinder.

Next, in a deep pan, we shift the tomatoes, onions, carrots and peppers. The container is placed on a small fire. After 5 minutes, add salt, oil and sugar to the vegetables. Mix all ingredients well. The preparation should not have an excessively salty taste.

The mixture is brought to a boil. When it starts to boil, the fire must be screwed. The workpiece should boil for another 20 minutes, and at the very end a bite is added.

The finished salad is laid out in jars and closed.

"Winter"

To prepare the Winter Salad, you will need the following ingredients:

• 1 kg of carrots;
• 2 kg of tomatoes;
• 1 kg of onion;
• 2 kg of bell pepper;
• 1 pod of hot pepper;
• 4 cloves of garlic;
• 200 g of sugar;
• 1.5 st. l. salt;
• 100 g of vinegar;
• 300 g of vegetable oil.

Vegetables should be washed well. Pass the tomatoes through a meat grinder. Move the tomatoes in the form of mashed potatoes into a saucepan and put on fire. They should boil for about 20 minutes. Then add finely chopped garlic, hot pepper, sugar, salt and vegetable oil to them. All ingredients are thoroughly mixed and cooked for another 5 minutes.

Next, clean the carrots and three it on a coarse grater. We also clean the sweet pepper and cut it into cubes. The onion is cut into small cubes. Prepared vegetables are added to the tomatoes. The workpiece is mixed and cooked until tender. At the end, vinegar is poured into it, after which the salad mixes well again.

Harvest "Winter" for the winter should be in glass jars. After seaming, they should stand upside down until they cool.

with beans

Spin with beans and carrots is rich in vitamins, which is very important for the winter period. For its preparation you will need:

• 1 kg of carrots;
• 1 kg of white beans;
• 1 kg of sweet pepper;
• 0.5 pod of red pepper;
• 1 kg of onion;
• 3 liters of tomato juice;
• 2 tbsp. l. salt;
• 2 tbsp. l. vinegar;
• 150 g of sugar;
• 200 g sunflower oil;
• 1 head of garlic.

First, the beans are soaked for 1-2 hours, after which they are cooked until tender. Meanwhile, carrots, onions and sweet peppers are washed and cleaned. The last two ingredients are cut into small cubes, and the carrots are ground through a coarse grater.

Then we place and mix all our ingredients in a deep saucepan, except garlic, oil and hot pepper. The mixture is boiled for an hour and stirred frequently. When the cooking hour has passed, oil, finely chopped pepper and crushed garlic are added to the pan. All this boils down for about 15 minutes.

When the salad is ready, it remains to pour it into prepared jars. It is recommended to close it hot, then the jars should be allowed to cool and can be transferred to the cellar or pantry.

"Manjo"

Another original salad with a spicy taste. Such a dish can be safely served on the table not only as a side dish, but also as an independent snack.

To prepare Manjo, you will need:

• 400 g carrots;
• 4 kg tomato;
• 3 kg eggplant;
• 3 kg of sweet pepper;
• 2 kg of onion;
• 300 g sunflower oil;
• 150 g of vinegar;
• 150 g of sugar;
• 100 g of salt;
• 0.5 tsp black ground pepper;
• a quarter of a hot pepper.

All vegetables should be thoroughly washed, peeled and prepared for cooking. Tomatoes are twisted through a meat grinder. Carrots are passed through a large grater. The onion is peeled and cut into half rings. Eggplants and bell peppers are de-seeded and chopped. Also finely chopped hot peppers and garlic.

Processed vegetables are mixed in a deep saucepan. All other seasoning components are added there. The resulting salad preparation is put on a small fire, where it should be extinguished for at least one hour. When the salad is ready, it remains to pour it into jars and roll it up.

"Orange Miracle"

To prepare this type of salad, you will need the following ingredients:

• 1 kg of carrots;
• 1.5 kg of tomatoes;
• 1 st. l. vegetable oil;
• 1 st. l. vinegar;
• 1 head of garlic;
• 5 st. l. Sahara;
• 1 st. l. black ground pepper;
• 1 st. l. salt.

Tomatoes and carrots are washed, peeled and passed through a meat grinder. This mixture is transferred to a saucepan and oil is added to it along with salt and sugar. Everything is well mixed and put on a slow fire, where the mixture is stewed for 1.5 hours.

Then it's time for seasonings. Garlic is finely chopped or squeezed and added to the pan together with black pepper 15 minutes before the end of cooking. For 5 minutes, vinegar is poured into the salad and everything is thoroughly mixed. This salad is ready.

In addition to salads, carrots can simply be salted in a jar. For sourdough you will need:

• 2 kg of carrots;
• 2 pcs. large or 4 pcs. small bulbs;
• 2 tbsp. l. salt;
• 20 g of sugar;
• 5-8 g cumin.

Carrots along with onions are washed and peeled. Onions are cut into medium-sized half rings, and carrots are cut into small strips. Chopped vegetables are thoroughly mixed and cumin, salt and sugar are added here.

The resulting blank is tightly packed into jars and hermetically sealed with lids. Then the mixture is left to stand in the kitchen for 2-3 days for sourdough. When fermentation begins, it remains to remove the jars for storage in the refrigerator or cellar.

Another option for cooking carrots for the winter. Such salting does not take long to prepare, and very few ingredients are needed for it:

• 1-2 kg of carrots;
• water for cooking;
• salt for brine.

Vegetables are washed and cleaned. At the same time, you need to put the water on the fire and bring it to a boil. Peeled root crops are dipped in boiling water for 2-3 minutes, after which they are transferred to cold water. Then the carrots are placed in a tub and all that remains is to fill it with brine.

The brine is prepared at the rate of 30 g of salt per 1 liter of water. For its preparation, water in which vegetables are boiled is suitable. The right amount of salt is added there and boiled again. Carrots are filled with water and tightly closed.

Canned carrots in any form will be an excellent addition to potatoes, meat or fish.

It can be a good side dish, and in some cases even an independent dish.

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.

The well-known carrot contains an impressive amount of vitamins and minerals. Just two things contain the daily requirement of vitamin A, which has a beneficial effect on vision. If a person has a lack of this vitamin, then there is a danger of acquiring night blindness. Carrots also have a great effect on:

• Cardiovascular system. Regular consumption of carrots reduces the risk of stroke.
• Gastrointestinal tract. Effectively helps with constipation and hemorrhoids.
• Kidneys and liver. Carrots perfectly cleanse the body and remove excess fluid and bile.
• Skin. Prevents the appearance of wrinkles and rejuvenates, smoothes the face.

To be healthy and young all year round, it is necessary to consume this valuable vegetable. There are a huge number of recipes for winter preparations from carrots and other vegetables. If the summer harvest of carrots turned out to be a success, then you can certainly use one or more recipes and do canning with your own hands.

It could be:

1. Chopped or grated frozen carrots.
2. Salted preparation with pepper.
3. Naturally preserved with pepper and salt.
4. Salted carrots with sterilized peppers.
5. Marinated with pepper.
6. Preparation in the form of salads from carrots and other vegetables.
7. Preservation in the form of juice or puree.
8. Carrot jam or jam.

frozen carrot very easy to prepare. To do this, you need to wash, peel and cut the root crop in any convenient way. Pack in a container and put in the freezer. Carrots in this form will retain the maximum amount of vitamins. In winter, it can be consumed raw or added to various dishes. For example, soups or salads.

Salted carrots also retain a large amount of nutrients. It is convenient to harvest and add to soups, salads, hot dishes. There are several ways to salt a root crop:

Salted whole carrots for the winter

Ingredients:

• Carrots - to taste.
• Salt - 60 grams.
• Water - 1 liter.
• Pepper - a pinch.

Cooking:

Wash and clean carrots well. Boil water and add salt. Stir until completely dissolved and boil for another five minutes. Turn off the fire and leave to cool completely.

Prepare a wooden container. It should be deep and wide so that you can lay the whole carrot in rows. Lay out and pour brine above the carrot ten to fifteen centimeters higher. Put the container under the press and leave at room temperature for four to five days. Then, move the carrots from the kitchen to a cool place and leave there until winter.

Do not be afraid that you can salt the carrots. If there was a lot of salt, then before serving or adding it to dishes, carrots should simply be held in a filtered liquid.

Salting chopped carrots for the winter

Ingredients:

The quantity of products must be taken to your taste.

Cooking:

Peel, wash and chop the carrots into circles or any other shape. Take a container made of glass or wood, sterilize and pour a little salt and pepper on the bottom. Put the pieces in a container without reaching the edge about one quarter.

Prepare the brine. To do this, boil the liquid, add salt and wait another five minutes, turn off the fire. Leave the liquid to cool. Next, pour all the carrots in jars with this brine. Press down firmly in any convenient way and leave in this way for four to five days at room temperature for better fermentation. Then, move from the kitchen to a cool place.

Recipe for salting carrots with sterilization for the winter

Ingredients:

• Water - 1 liter.
• Salt - 30 gr.
• Pepper - 1 pinch.
• Carrot

Cooking:

Wash the carrots, peel and immediately dip in boiling water. Let it cool down a bit and cut into small pieces. Prepare a glass container and place carrots there.

Boil the brine in the same way as described in the recipes above and pour over the vegetables with this juice. Cover the jars with a lid and lower them into a wide saucepan filled with water. Put on fire for sterilization. Boiling time depends on the volume of glass containers. If the jars are half-liter, then sterilize forty minutes, if liter, then fifty. To prevent the jars from bursting, it is best to lay any fabric on the bottom of the pan.

Very tasty carrots are obtained in various marinades. If you already have enough experience in conservation, then you can safely experiment with ingredients and prepare at your own discretion. Add something new and spicy, or, conversely, remove an ingredient that is not suitable for household taste.

Pickled carrots for the winter. Recipes are delicious!

Cooking:

Take a carrot, peel and peel well and rinse. Boil water, add salt and lower the root crop there. It is advisable to cook for another three to five minutes and get it. Cool, cut into any shape you like. Do not pour out the water, but add all the seasonings and spices there. Stir and boil for five minutes.

Prepare a glass container and put vegetables there. Pour boiling juice over, cover with sterilized lids and lower the jars into a wide pot of water. Boil the workpiece for twenty to twenty-five minutes. Then, roll up the lids, turn over and leave to cool under the blanket. After about a day, remove the jars from the kitchen to a cool place.

Pickled carrots for the winter in Bulgarian

This is a very simple recipe that does not require specific skills and many years of experience in the kitchen.

Ingredients:

• Salt - 30 grams.
• Sugar - 60 grams.
• Acetic acid - 100 milliliters.
• Vegetable oil - 200 milliliters.
• Garlic - 60 grams.
• Pepper - 1 pinch.
• Carrot.

Recipe:

Rinse the carrots, peel and cut across, about one centimeter thick. Boil water and lower the vegetable there for four to five minutes. Do not pour out the water, but add sugar and salt to it.

Prepare jars, pour acetic acid, vegetable oil on the bottom, put garlic and carrots on top. Pour the salad with brine and boil the container in a saucepan for about fifteen minutes. Roll up and put under a blanket.

Recipe for carrot salad for the winter "Autumn"

Very tasty and tender salad from carrots for the winter. The recipe is simple but original.

Ingredients:

Recipe:

Make a preparation. Peel and wash carrots. Grate with the largest cloves or cut into small strips. Rinse the tomatoes and chop very finely. Grind the garlic through a press.

First, overcook the carrots, after five minutes pour in the tomatoes and add the garlic, sugar and salt. Mix the salad well and add the rest of the seasonings. Extinguish at low power covered for twenty minutes. Keep an eye on it so that it does not burn and mix the salad. After twenty minutes, add acetic acid, mix well again and let the salad stew for another minute.

Prepare a glass container and put the blank into it. Cover the lids with boiling water and roll up the jars. Flip the lettuce jars over and cover with a blanket. After a day, put it in the pantry.

If everything is done correctly, then such a salad can be stored in a dark and ventilated room for about a year. But most often, such preparations cannot wait for winter, because they are quickly eaten by households and guests.

Korean carrot salad recipe for the winter

Many people love such a delicious snack, but few people know that Korean carrots can be easily cooked on their own.

Ingredients:

Recipe:

Take carrots, rinse well, peel and grate for Korean carrots. Chop the garlic or squeeze through a press.

Prepare a sterilized jar and put hot peppers, carrots, garlic on the bottom. Pour boiling water over the whole salad and leave for fifteen minutes.

At this time, prepare the filling. Pour sugar, salt, vegetable oil and vinegar into the boiling liquid. Mix thoroughly and boil for five minutes. Drain the cooled water in the jar and immediately fill the container with the salad with hot marinade. Roll up and wrap with a blanket for about a day. Then take it to a cool dark place.

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.

Carrots are a very popular and healthy root crop, familiar to everyone since childhood. This vegetable is available on the shelves all year round, so it has an infinite number of uses - when preparing first and second courses, salads, pies, marinades, baby purees and even candied fruits, and natural homemade juice is especially valuable. Also, the housewives make blanks for the future from it. There are many ways to do this - salting, pickling, drying and freezing.

You can preserve delicious salads and caviar in combination with other vegetables - onions, zucchini, bell peppers, cabbage, and apples, make dressing with tomato for borscht and soups. Russian cuisine over the centuries has acquired truly golden recipes for carrot preparations for the winter. We invite you to get acquainted with some of them. There are many ways to prepare canned carrots in jars. This is extremely easy to do, as you can see by watching the video.

Recipe for harvesting carrots for the winter with sterilization

Ingredients

Servings: - +

• carrot 500 g (per liter jar)
• allspice 8 pcs.
• black peppercorns8 pcs.
• carnation 5 pieces.
• Bay leaf 1 PC.
• greens to taste

per serving

Calories: 32 kcal

Proteins: 0.6 g

Carbohydrates: 7.2 g

40 min. Video recipe Print

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Posh! Gotta fix it

Advice: for conservation, you should choose special tin lids with an elastic band, which are closed with a seaming key, or twist-off lids, which are screwed onto the can screws. The first option is more budgetary, but you can use such a cover only once, the second is more expensive, but reusable.

The carrots that you began to pickle according to this recipe are sweet and crispy. Great for salads, side dishes, it can be put in borscht, soup, vinaigrette, and it is also good as an independent snack, you can just "crunch" it. On our site you can find many recipes with photos of cooking dishes with such carrots.

Recipe for harvesting carrots for the winter without sterilization

Cooking time: 30 minutes

Servings: 10

Energy value

• proteins - 0.6 g;
• fats - 0.1 g;
• carbohydrates - 6.8 g;
• calorie content - 30 kcal.

Ingredients

• carrots - 1 kg;
• garlic - 10 g;
• black peppercorns - 10 pcs.;
• allspice - 5 pcs.;
• carnation - 5 pcs.;
• hot pepper - 1 pc.;
• bay leaf - 1 pc. (on the bank);
• dill umbrella - 1 pc. (on the bank);
• greens - to taste.

For the marinade (for 1 liter of water):

• salt - 50 g;
• sugar - 75 g;
• vinegar (9%) - 100 ml.

Step by step description of the process

1. Prepare the ingredients: depending on how you cut the carrots, choose its size. A large one can be cut into rings, sticks or thin petal ribbons, but a small one can be marinated whole. It all depends on how soon you want to try this yummy - the thinner the cut, the faster it will marinate. My carrots and peel. We also clean the garlic and hot peppers, cut the first into thin slices, the second into rings.
2. At the bottom of the jars we lay a few peppercorns, a bay leaf, a couple of clove buds, a few pepper rings and garlic cloves. Lay the chopped carrots to the top and add the dill umbrella. Pour boiling water over and leave to infuse for 10 minutes.
3. We drain the water from the cans and prepare the marinade from it: in a saucepan, mix water, salt and sugar. Bring to a boil and pour in the vinegar.
4. Fill the jars with marinade for the last time, close the lids, and you're done! Turn the blanks upside down and cover with something warm to cool. Then we send it to storage in a cool place.

Carrots according to this recipe are made quickly, easily and do not require long and painful sterilization, which is its undoubted advantage. If you are still afraid that your preservation does not "explode", then you should boil the jars and lids before harvesting. Or just sometimes check if everything is in order with seaming. But usually there are no problems.

The recipe for harvesting carrots "in Korean" for the winter

Cooking time: 20 minutes

Servings: 10

Energy value

• proteins - 1 g;
• fats - 18.7 g;
• carbohydrates - 9.2 g;
• calorie content - 201 kcal.

Ingredients

• carrots - 500 g;
• olive oil - 125 ml;
• sugar - 25 g;
• garlic - 2 cloves;
• hot pepper - 1 pc.;
• coriander, paprika - 1 tsp;
• juice of half a lime.

Step by step description of the process

1. We thoroughly wash the carrots under running water and peel them, also remove the husk from the garlic and peel the pepper.
2. Carrots can be cut into thin strips, sliced ​​into ribbons or grated on a "Korean" grater, pepper cut into small strips, garlic through a press.
3. In a large bowl, combine carrots, salt and sugar, sprinkle with lime juice, mix again.
4. Separately, heat the oil, but do not boil, and add spices to it, leave to infuse for about 15-20 minutes.
5. When the oil has cooled, add it to the carrots. Put garlic and pepper. We shift the mixture into pre-sterilized jars and close.

Advice: jars and lids are definitely worth processing. Each hostess chooses "their" method of sterilization - over steam, calcination in an oven or microwave, or simply boiling in water.

As a result, we get a delicious appetizer that goes well with meat, potatoes and any side dish. Especially it will please lovers of spicy - they will just lick their fingers!

As you can see, it is very easy to prepare carrots for the winter in jars. And with the use of multicookers and other kitchen appliances, the list of recipes with its use is expanding significantly. So be sure to give this a try. Dishes with carrots always turn out so that you swallow your tongue!

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