Canned carrot salads. What preparations for the winter can be made from carrots

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

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

Canned carrots for the winter

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

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

carrot marinade

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

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

Carrots with horseradish and apples

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

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

Carrot "Garlic"

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

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

Stewed carrots with beets "Delicious couple"

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

Roasted carrots in tomato sauce

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

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

Seasoning "Orange Summer"

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

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

Carrot and Brussels Sprouts Garnish

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

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

Vegetable caviar with carrots "Generous garden"

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

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

Carrot caviar "Bunny"

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

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

Carrot salad "Unpretentious"

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

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

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

Carrot salad with beans "For your loved ones"

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

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

Dressing for soup "Vitamins for winter"

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

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

Carrot puree with sea buckthorn juice "Sunny mood"

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

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

Carrot-apple puree "Flamingo Flight"

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

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

Carrot jam with lemon

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

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

carrot jam

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

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

Dried carrots

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

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

Freezing carrots

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

Drying carrots

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

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

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

Larisa Shuftaykina

For cooking you need:

• a couple of kilograms of carrots;
• 60 grams of salt;
• liter of water;
• a tablespoon of vinegar concentrate;
• 60 grams of sugar;
• to taste bay leaf, cinnamon, garlic cloves;
• a couple of peppercorns;
• 2 cloves.

Pickling method:

1. Carrots are actively peeled from the earth and skin.
2. The vegetable is sent to boiling water and remains in it for 5 minutes.
3. Next, the carrots are removed, cooled and cut into circles or cubes.
4. The vegetable is placed in a pre-sterilized glass container.
5. Garlic cloves are sprinkled on top.
6. Next, prepare the marinade. Salt, sugar, spices are poured into boiled water. It is better to supplement the marinade with garlic. Then the liquid is boiled for 7 minutes.
7. The marinade is supplemented with vinegar, mixed, distributed among jars of carrots.

The filled blanks are rolled up with clean, calcined lids, left upside down, being warmly wrapped, for a couple of days.

Caviar for the winter from carrots and tomatoes

You will need:

• kilogram of carrots;
• 2 cloves;
• 2 pods of paprika;
• a couple of tablespoons of apple cider vinegar;
• a tablespoon of salt;
• kilogram of tomatoes;
• Chile;
• 5 peppercorns;
• a bunch of greens;
• a little garlic;
• 5 dessert spoons of sugar.

Cooking:

1. The orange root vegetable is rubbed with a grater, and then fried in oil.
2. Peppers are cut into medium slices and poured into carrots.
3. The vegetable mixture is stewed for 20 minutes.
4. Tomatoes are cut into cubes and poured into the carrot mass.
5. Salt, chopped herbs, cloves, granulated sugar, pepper are also poured there.
6. The mixture is stewed for a quarter of an hour under the lid.
7. At the end, vinegar is poured, the whole mass is ground with a blender, boiled again.
8. Then the caviar is distributed over the calcined jars, rolled up.

Carrot and onion dressing for soups: a recipe for the winter

To prepare carrot dressing you will need:

• kilogram of carrots;
• liter of water;
• kilogram of onion;
• 3 tablespoons of salt.

Cooking:

1. Carrots are washed, peeled, rubbed with a coarse grater.
2. The onion is cut into cubes. It is necessary to make it so that small onion crumbs are obtained, the size of the square should be 3x3 millimeters.
3. The onion is mixed with an orange root crop and packed into pre-sterilized jars.
4. Then the brine is made. To do this, boiled water is filled with salt and completely dissolved in it.
5. The resulting brine is filled to the top with carrot-onion filling.
6. Prepared containers are rolled up with calcined lids using a preservation key.

To enhance the taste of the brine, you can use the remaining carrot tops.

Recipe for canned carrots with green peas

For cooking you need:

• a couple of kilograms of young peas;
• a small pinch of citric acid;
• a couple of tablespoons of sugar;
• two medium-sized carrots;
• liter of water;
• a tablespoon of salt;
• half a glass of vinegar;
• a pinch of your favorite herbs;
• 10 black peppercorns;
• 4 star carnations.

Canning technology at home:

1. Young peas are soaked in cool water for two hours.
2. The liquid drains.
3. Pure water is poured into another pan, the container is put on fire until the liquid boils. After the water has boiled, citric acid is poured into it, and then peas.
4. Peas are boiled for 3 minutes, and then removed from the water and scattered in jars that have been previously sterilized.
5. Carrots are peeled, washed from the remnants of the earth. Then the vegetable is cut into thin bars.
6. Carrot slices, cloves, peppers and herbs are distributed in jars in equal amounts.
7. Vinegar, salt and granulated sugar are poured into the water where the peas were boiled. The liquid is brought to a boil.
8. The resulting liquid is filled to the top with each jar of carrots and peas.
9. Each jar is sterilized again for 30 minutes.
10. After sterilization, the containers are rolled up with sterilized lids using a canning key.
11. You can use such a blank not only in winter, but also 3 days after seaming.

If you want a clear, transparent brine, you need to remove damaged peas after their first treatment.

Sweet canned carrots for the winter: diced in oil

Ingredients needed for cooking:

• a glass of brown sugar;
• 4 dessert spoons of salt;
• dessert spoon of ground cloves;
• a glass of mustard oil;
• dessert spoon of ground red pepper;
• dessert spoon of cardamom;
• two tablespoons of mustard seeds;
• kilogram of carrots.

How to cook:

1. Carrots are peeled and then cut into cubes.
2. Carrot cubes are poured into boiling water, left in it for 60 seconds.
3. Then the carrot is removed from the water with a colander, dries for 60 minutes.
4. Sugar, cloves, cardamom and salt are mixed in a separate container. Carrot cubes are poured into the resulting spicy mixture. Everything is actively interfering.
5. Carrots and spices are poured into a clean jar.
6. Mustard oil is placed in a small saucepan, mustard seeds are poured.
7. When the oil begins to smoke, it must be removed from the stove, and then cool for 4 minutes.
8. Cooled oil is poured into a jar of carrots, the container is closed with a lid and kept in the light for 2 weeks. Shake the jar well a couple of times a day.

Such a dish can be served as an appetizer, and it will also be an excellent side dish for meat dishes.

Carrots, canned for the winter, with red beans and onions

Required Ingredients:

• kilogram of red beans (fresh);
• 250 grams of sunflower oil;
• 0.5 kilograms of bulbs;
• 0.5 kilograms of carrots;
• 3 tablespoons of acetic acid;
• a small amount of any spices.

This preparation should be prepared for the winter, based on a step-by-step guide:

1. Beans are soaked for half a day. Moreover, during this time it is required to change the water three times to clean.
2. Next, the soaked beans are boiled until tender. But the beans should not boil.
3. The onion is peeled, and then cut into half rings.
4. Carrots are washed, peeled, and then cut into thin slices, cut in half.
5. Onions and carrots are poured into a saucepan in which there is heated sunflower oil.
6. Stew vegetables for 20 minutes. At this time there is a plentiful allocation of carrot juice.
7. Boiled beans are poured over vegetables.
8. 10 minutes after the mixture boils, you need to add spices and salt.
9. All you need to mix and keep on fire for a couple of minutes.
10. The resulting mass must be distributed among clean jars, and then put the filled containers to be sterilized.
11. After sterilization, glass containers are rolled up with lids.
12. The workpiece must be immediately turned over and wrapped in a warm towel.
13. In this state, the banks cool down during the day.
14. Then they can be cleaned in a dark, cool place.

Carrot salad, canned for the winter: a step by step recipe

To prepare canned carrot salad you will need:

• kilogram of bell pepper;
• kilogram of carrots;
• kilogram of onion;
• kilogram of tomatoes;
• a glass of sunflower oil;
• a tablespoon of 30% vinegar;
• 5 dessert spoons of sugar.

Salad preparation technique:

1. All vegetables are actively washed and cleaned.
2. Carrots and onions are cut into strips. The same must be done with pepper.
3. Sliced ​​vegetables should be put in a saucepan with a thick bottom.
4. Tomatoes are crushed with a meat grinder. You can also use a grater.
5. Tomatoes are poured into a pan with other vegetables.
6. Everything is thoroughly mixed and stewed over low heat for 20 minutes after boiling.
7. Sugar, butter and salt are added to the stew mixture.
8. Everything is thoroughly mixed.
9. The mixture is then boiled again for 5 minutes.
10. Then the vinegar is added.
11. Lettuce is distributed in sterilized jars, and then poured with marinade.
12. The containers roll up and cool down.

Cabbage in the amount of 1 kilogram can also be added to such a salad. Chopped cabbage should be stewed 15 minutes before the end of cooking other vegetables.

Recipe for Korean-style canned carrots for the winter

Required:

• 5 kilograms of carrots;
• 300 grams of garlic cloves;
• 30 milliliters of 70% vinegar;
• 100 milliliters of sunflower oil;
• 2 onions;
• 15 grams of salt;
• 2 tablespoons of cilantro;
• 4 dessert spoons of granulated sugar;
• 2 dessert spoons of a mixture of ground peppers.

Cooking method:

1. Pure carrots are rubbed on a special grater, which is designed for making Korean salads.
2. Sugar and salt are poured into the shabby vegetable.
3. The vegetable is infused for 20 minutes, and then pepper is poured into it. Again, the carrot is left for a third of an hour.
4. Next, vinegar is poured into it, the mixture is left for 30 minutes.
5. During this period of time, it is required to heat the oil, and then fry the finely chopped onion in it.
6. When the onion becomes golden, you need to remove it, and place the cilantro in the oil, which is fried there for 60 seconds. Then carrots are poured into it.
7. After 20 minutes, the vegetable is supplemented with chopped garlic and onions.
8. Everything is actively mixed, and then laid out in pre-sterilized jars and rolled up.

Canned carrots without sterilization: the simplest recipe

Carrots canned for the winter are equally useful as an independent dish and as an integral part of other recipes. It is available to everyone and contains many vitamins.

In order to preserve it for the winter, you need to take the following ingredients:

• one kilogram of carrots;
• a teaspoon of table salt;
• a couple of teaspoons of spices for carrots in Korean;
• table vinegar - a couple of tablespoons;
• a teaspoon of granulated sugar;
• two cloves of garlic of medium size;
• bulb of medium size.

Preservation must be carried out in the following sequence:

1. We wash the carrots and clean them.
2. Using a grater or a knife, we cut carrots into strips.
3. Now sprinkle it with salt and sugar.
4. Let the resulting mass brew for half an hour.
5. We add spices with vinegar to it and leave it all for two hours.
6. At this time, cut the onion into strips and fry, then it on 20 grams of vegetable oil until you get a golden hue.
7. The resulting onion is placed to the carrot.
8. Finely mode the garlic and add to the same mixture.
9. Now the salad must be insisted for another half hour.
10. We put the resulting salad in prepared jars and roll them up with lids. Bon appetit.

Preservation of small fruits

Carrot is a healthy product available to everyone. Its conservation is not very difficult and allows you to get excellent preparations for further use in the preparation of various dishes.

To carry out canning of small carrots, it is necessary to prepare the following components:

• carrots in the amount of 3.5 kilograms;
• table salt - 50 grams;
• 50 grams of granulated sugar;
• a couple of liters of purified water;
• a quarter liter of six percent vinegar.

Cooking is carried out according to the following technology:

1. We wash the carrots under running water and clean it.
2. Pour water into a saucepan and add salt.
3. We blanch the carrots in this solution for five minutes.
4. We take out the carrots from the pan and place them in the jars prepared for this.
5. In another container, we prepare the filling. To do this, mix water with sugar, salt and bring it all to a boil.
6. Add vinegar there and again wait until the solution boils.
7. Pour it into jars with carrots and cover them with lids.
8. We sterilize jars for 20 minutes.
9. Now close the jars with lids and place them in a dark place.
10. We cover them with a blanket, and in a couple of days the dish is ready.

Canned Carrots with Green Onions

You can preserve carrots with various components: this helps to create interesting dishes that become a worthy decoration of the festive table. Among these there is also a carrot with green onions, which will allow you to enjoy a delicious dish with a lot of vitamins.

To prepare it, you will need the following ingredients:

• kilogram of carrots;
• half a kilogram of green onions;
• a teaspoon of ordinary salt;
• a couple of cloves of garlic;
• half a glass of vegetable oil;
• a quarter cup of vinegar at a concentration of 10 percent;
• tomato paste in the amount of 10 grams;
• three quarters of a glass of granulated sugar.

We prepare as follows:

1. We wash the carrot under water and peel it.
2. Place it in a pot of boiling water for 10 minutes.
3. Now cool the carrots and cut them into medium-sized cubes.
4. Chop the green onion and lightly salt it. We leave it for five minutes.
5. We carry out the cleansing of garlic, followed by cutting it into small cubes.
6. In a separate saucepan, mix vinegar with oil and tomato paste.
7. Add sugar there and boil this mixture over low heat.
8. Put the onion in this marinade and insist it for five minutes.
9. Now add the prepared carrots with garlic there.
10. Boil it all over low heat for a couple of minutes.
11. Salad is placed in prepared jars.
12. We close them with lids and sterilize for 10 minutes.
13. We turn them over and cover them with a blanket for one day.

Carrot caviar (video)

Cooked carrot blanks for the winter according to any recipe can be stored in a cool, dark place. But it is worth considering that an open jar must be put in the refrigerator.

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

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

To salt the root crop, you will need:

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

How salting happens:

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

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

Carrots in Korean for the winter (video)

Carrots for the winter: a golden recipe for harvesting

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

Required Ingredients:

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

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

How to prepare a snack at home:

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

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

Delicious carrots for the winter in jars without sterilization

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

In order to cook it, you need:

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

You can cook a delicious carrot preparation without sterilization

How to do:

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

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

How to salt carrots for the winter for soup?

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

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

Pickling with dill

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

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

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

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

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

Salting with spices

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

Such preparations are made in banks from the following products:

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

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

How to salt:

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

You can open the prepared blank after 2 weeks.

Delicious carrot caviar (video)

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

Carrots are a tasty and healthy vegetable. In addition, the preparation of soups, side dishes, salads and main dishes is practically indispensable without it. From carrots, you can prepare salads, snacks for the winter, make mashed potatoes, juice and even sweet jam.

Pickled carrots can be served as an independent side dish, as well as added to salads or snacks.

You will need 2 kg carrots, 1.5 liters of water, 1.5 tbsp. 9% vinegar, 1/4 tbsp. salt, for each half-liter jar, 1 clove of garlic, 1 tsp. dill seeds.

Cooking. rinse well, peel and cut into sticks. Sterilize jars and lids. Pour 1 tsp into each jar. dill seeds, add a garlic clove each and pack the chopped carrots tightly. Prepare the marinade: mix water, vinegar and salt, bring to a boil and cook until the salt dissolves. Pour the carrots with hot marinade, not reaching 1 cm to the edge of the jar, close the lids and roll up.

This appetizer can be prepared for the winter or immediately served at the table, letting it brew a little.

You will need 1 kg carrots, 2 kg tomatoes, 1 onion, 1 head, 1/2-1 tbsp. sugar, 1 tbsp. salt, 5 g ground cinnamon, 1 tbsp. vegetable oil.

Cooking. Wash the vegetables well, peel the carrots, remove the stalks from the tomatoes and remove the skin (optional) and pass through a meat grinder along with onions and garlic. Place everything in a deep saucepan, pour in the oil, salt, sugar (depending on the sweetness of the carrots) and cinnamon. Place the saucepan over low heat and simmer, stirring occasionally, for about 2 hours. Then put the finished caviar in sterilized jars and roll up.

Carrot in Korean

This very popular savory snack is very easy to prepare.

You will need 1/2 kg carrots, 1 onion, 2 garlic cloves, 3-4 tbsp. vegetable oil, 2 tbsp. 9% vinegar, 1/2 tsp. sugar, 1 tsp ground red pepper, salt and ground coriander to taste.

Cooking. Wash the carrots well and grate on a special grater for Korean carrots. Sprinkle with salt, mix well with your hands and leave for 10 minutes. Then add chopped garlic, sugar and pepper to the carrots. Cut the onion into half rings, fry until golden brown and remove (it can be used in another recipe). With the oil in which the onions were fried, pour over the carrots, add vinegar and mix well. Arrange the finished carrots in jars, close the lids and store in the refrigerator.

An interesting option for a simple and quick snack.

You will need 1 kg of carrots, 1/2 kg of onions, 1 liter of water, 2 tbsp. citric acid, 2 tbsp. salt, 4 tbsp. sugar, 1 tbsp. cumin or coriander seeds.

Cooking. Rinse the carrots, peel and cut into strips (or circles). Peel the onion and cut into rings (or half rings). Place vegetables in sterilized jars. Prepare the marinade: mix water, sugar, salt, citric acid and cumin (or coriander) seeds, bring to a boil and cook for a couple of minutes, stirring occasionally. Pour the prepared marinade over the vegetables and roll up immediately. You can simply close the boiled lids and store the salad in a cool dark place.

You can ferment not only cabbage. For these purposes, carrots are perfect.

You will need 1 kg of root crops, half an onion, 1-2 tbsp. salt, 1 tbsp. sugar and a small piece of horseradish root.

Cooking. Peel and finely chop the carrots (you can use a grater for Korean carrots). Peel the horseradish and grate it on a fine grater. Mix everything, add salt and sugar. Put the vegetable mixture in a saucepan, tamp, and put oppression on top. Cover the pan with a cloth or cheesecloth and let it sit at room temperature for 6-8 days. Then place the pot of carrots in a room with a temperature of 10-15°C for 5-6 weeks. During this time, the carrots will release juice and infuse in it. If this does not happen, you can add a little salted water (dilute 1 tablespoon of salt in 1 liter of water).

Carrot juice is very useful for digestion, it contains a lot of vitamins and minerals.

You will need 1 kg carrots and a little lemon juice.

Cooking. Wash the carrots thoroughly with a brush, peel off the top layer and squeeze the juice in a juicer. Add lemon juice, pour the juice into jars, sterilize and roll up.

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.