Harvesting carrots for the winter in jars. Marinate carrots for the winter

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.

Carrots are an indispensable vegetable in the diet, especially in the cold season, when there is a lack of vitamins. It contains carotene, which is synthesized in the body into vitamin A.

Garnishes are prepared from carrots, added fresh to salads, fried with fish, meat, and even jam. Fruit stewed or heated with vegetable oil will bring maximum benefit. For preservation, carrots are not spoiled, medium in size and rich orange in color.

Marinated carrots with garlic

Pick fruits of bright color and medium-sized ones, which are soaked for half an hour in cool water before processing. Small fruits can be pickled whole, and larger carrots can be cut into rings 1-2 cm thick.

Consumption per half liter jar: marinade - 1 cup, prepared carrots - 300 gr.

Time - 2 hours. Yield - 10 jars of 0.5 liters.

Ingredients:

• raw carrots - 3.5 kg;
• garlic - 0.5 kg;
• refined vegetable oil - 450 ml;

Marinade:

• water - 2000 ml;
• rock salt - 60-80 gr;
• granulated sugar - 120 gr;
• vinegar essence 80% - 60 ml.

Cooking method:

1. Carrots are pre-cleaned and cut. Blanch for 5 minutes without bringing the water to a boil.
2. Chop the peeled garlic into thin slices, add to the carrots.
3. Heat up the oil until white smoke appears. Pour the vegetable mixture, then arrange in sterile jars.
4. Boil water with sugar and salt, mix, pour in vinegar essence at the end, turn off the heat.
5. Fill jars with vegetables with hot marinade, without adding 0.5-1 cm to the top.
6. Cool the sealed canned food and send it to the cellar for storage.

Such a carrot preparation is used for cooking soups, borscht, sauces and as a full-fledged side dish.

Time - 2 hours. Output - 1.2 liters.

Ingredients:

• onion sweet onions - 0.5 kg;
• carrots - 1 kg;
• tomato paste 30% - 1 cup;
• refined sunflower oil - 200 ml;
• garlic - 3 cloves;
• lavrushka - 5 pcs;
• spices and salt - to taste.

Cooking method:

1. Mix tomato paste with an equal amount of boiling water, add chopped onion, half the norm of oil and send the mass to simmer over moderate heat until the onion is soft.
2. Fry the grated carrots in the remaining oil, pour in a couple of tablespoons of water and simmer until softened.
3. Mix both masses in a brazier, salt to your taste, add lavrushka and spices. Bring to readiness in the oven.
4. Fill clean jars with cooled caviar, tie with cellophane and secure with a rubber band.
5. The blank is stored on the bottom shelf of the refrigerator for several months. For reliability, pour a tablespoon of sunflower oil into each jar.

This is the most delicious vitamin carrot snack. For cooking, choose oblong fruits, at least 4 cm in diameter, so that it is convenient to rub on a special grater for Korean dishes. This salad can be eaten by letting it brew for a couple of hours or rolled up for winter use.

Time - 1 hour 30 minutes. Yield - 2 cans of 0.5 liters.

Ingredients:

• young carrots - 1 kg;
• ground black and red pepper - 1/2 tsp each;
• garlic - 100 gr;
• sugar - 40 gr;
• vinegar 9% - incomplete stack;
• refined oil - 0.5 cups;
• salt - 1-2 tsp;
• ground coriander - 1-2 tsp;
• cloves - 3-5 stars.

Cooking method:

1. Add sugar and salt to the carrot grated with long curls, pour in the vinegar and press it with your hands to let the juice flow. Let it brew for half an hour.
2. Meanwhile, add coriander to a dry frying pan and heat until golden brown.
3. Grind garlic under a press, add peppers, prepared coriander, and clove stars. Pour the mixture with hot vegetable oil
4. Season the carrots with the resulting spicy mass, package in jars. If the juice is not enough to cover the contents, pour in 1-2 cups of boiled water.
5. Warm the filled jars for 20 minutes in a water bath, covered with metal lids, and immediately cork.

Medium-sized root vegetables with orange-red flesh and a small yellow core are suitable for this canned food.

Time - 50 minutes. Output - 2.5 liters.

Ingredients:

• carrot roots - 1500 gr;
• salt - 3-4 tbsp;
• horseradish leaves - 2-3 pieces;
• dill and parsley - 0.5 bunch each;
• allspice peas - 10 pcs.

Cooking method:

1. Wash the carrot roots soaked for 10 minutes under running water, remove the peel. If the fruits are young, it will be enough to wash with a hard sponge.
2. Cut the carrots crosswise, 0.5-1 cm thick.
3. Sterilize the jars, put chopped horseradish leaves on the bottom, two peas of pepper and sprigs of greens.
4. Fill jars with circles of carrots, pour in hot brine (salt according to the recipe for 1200 ml of boiled water).
5. Warm canned food for 15 minutes in a tank of hot water, without bringing to a boil.
6. Seal the jars tightly, cool.

Carrots with onions for the winter are cooked in a marinade with all kinds of spices. A jar of such canned food, opened in winter, is suitable for garnishing meat, fish, or as a cold appetizer.

Time - 1 hour 15 minutes. Output - liter jars 4-5 pcs.

Ingredients:

• fresh carrots - 1 kg;
• garlic - 300 gr;
• sweet pepper - 500 gr;
• white onion - 1 kg;
• hot pepper - 1-2 pcs.

For marinade:

• boiled water - 1500 ml;
• sugar, salt - 2.5 tbsp each;
• cloves - 6 pcs;
• peppercorns - 20 pcs;
• bay leaf - 5 pcs;
• vinegar 6% - 0.5 l.

Cooking method:

1. Put the spices on the bottom of the steamed jars.
2. To the garlic, carrots and peppers chopped into strips, add the onion cut into half rings, mix.
3. Boil the ingredients for the marinade, cook for 3 minutes. Pour in the vinegar at the end of cooking and turn off the stove.
4. Fill the jars to the "hangers" with a mixture of prepared vegetables, pour hot marinade, cover with lids.
5. In water with a temperature of 85-90 ° C, sterilize canned food for 15 minutes and roll up.
6. Cool the jars turned upside down and store them.

According to this original recipe, bell pepper is filled with a mixture of carrots with garlic and herbs. Take multi-colored peppers of a small size so that it is convenient to fill jars. When guests are on the doorstep, these canned goods will come in handy.

Time - 1 hour 20 minutes. Yield - 3-4 liter jars.

Ingredients:

• parsley and celery - 1 bunch;
• mustard seeds - 2 tsp;
• dill with umbrellas - 4 sprigs;
• peppercorns - 8 pcs;
• lavrushka - 4 pcs.
• Bulgarian pepper - 20 pcs;
• carrots - 1 kg;
• garlic - 10 cloves;

Fill:

• vinegar 9% - 1.5 piles;
• granulated sugar - 75 gr.
• table salt - 75 gr;
• water - 2 l.

Cooking method:

1. Wash the pepper, remove the stalks, remove the seeds. Dip in boiling water for a few minutes, drain in a colander.
2. Mix thin carrot chips with chopped herbs, add chopped garlic.
3. Stuff the peppers with minced carrots and place carefully in clean jars.
4. Boil the filling, add to the pepper, without adding 1 cm to the edge of the jar.
5. Sterilize jars with a volume of one liter for 15 minutes.
6. Canned food roll up and let cool.

Assorted carrots with cucumbers and cabbage

In autumn, when the main crop is stored, but there are few late-ripening fruits left, prepare a bright vegetable platter. You can add chopped greens, a few tomatoes, eggplants or a head of cauliflower, disassembled into inflorescences, to the salad.

Time - 2 hours. Yield - 5 liter jars.

Ingredients:

• vinegar 6% - 300 ml;
• salt - 100 gr;
• refined sunflower oil - 450 ml;
• bay leaf 10 pcs;
• allspice peas - 10 pcs;
• carnation stars - 10 pcs;
• white cabbage - 3 kg;
• carrots - 1 kg;
• fresh cucumbers - 1 kg;
• sweet red pepper - 1 kg;
• onion - 300 gr.

Cooking method:

1. Washed peppers and onions cut into half rings. Chop cabbage, cucumbers and carrots into strips.
2. Heat vegetable oil in a saucepan, pour in vinegar and a couple of glasses of water. Add vegetables sprinkled with salt.
3. Heat the vegetable mixture over moderate heat for 15 minutes.
4. Distribute spices, lavrushka in sterile jars, fill with salad along with juice.
5. Warm the jars in a container of boiling water for 15-20 minutes, quickly cork with lids scalded in boiling water.
6. Place canned food upside down on a wooden board, wrap with a blanket and cool at room temperature.

Spicy carrot and zucchini salad

For this salad, instead of zucchini, eggplants are suitable, which are pre-soaked in a weak salt solution for 30 minutes. If there is not enough liquid during extinguishing, add a little water.

Time - 1 hour 40 minutes. Output - 2.5 liters.

Ingredients:

• young zucchini - 10 pcs;
• carrots - 10 pcs;
• ripe tomatoes - 5-7 pcs;
• onions - 5 pcs;
• coarse salt - 2 tablespoons with a slide;
• sugar - 0.5 cups;
• spices and herbs - to taste;
• vinegar 9% - 125 ml;
• purified vegetable oil - 125 ml.

Cooking method:

1. Wash the vegetables first, steam the jars together with the lids in the oven.
2. Place the diced zucchini in a deep roasting pan. Add tomato slices and chopped onion. Attach the carrots, grated on a grater with large holes.
3. Pour the oil and vinegar into the vegetable mixture. Sprinkle with chopped herbs, spices, sugar and salt. With a moderate boil, simmer for 10-15 minutes, stirring constantly so that the dish does not burn.
4. Fill jars with hot salad, seal and set upside down, covered with a blanket until completely cool.
5. Take the workpieces to a room with a temperature of 8-10 ° C, store without access to sunlight.

Bon appetit!

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.

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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.

5 recipes for fried canned peppers for the winter

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.

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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.

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.

If you assume that only cucumbers, zucchini or cabbage can be rolled into jars for the cold, then you are deeply mistaken! Not less often harvested carrots with onions for the winter in the form of an assorted salad or just plain preservation. These vegetables make a great combination. And you can immediately guess what a delicious dish comes out of them. Having prepared more spins with the proposed treat, in the winter period you will not have to rack your brains: what to put on the table as a snack. What are the possible options for harvesting from the mentioned root crops? The following recipes will offer the most interesting ways to seam them.

« Carrot and onion salad» (method 1)

"Carrot caviar for the winter"

To call this dish specifically carrot is too loud; rather, it is a vegetable, but the main component, after all, is an orange root crop. The workpiece can be served as an appetizer or used for cooking soups and marinating meat. So, for it is taken: 2 kg of the main orange ingredient, 3 cloves of garlic, 1 onion, 1 kg of tomatoes, 3-4 tbsp. vegetable oil, 2 tbsp. sugar and apple cider vinegar, 1 tbsp. salt, 1 clove bud, 10 black peppercorns, ? tsp ground coriander.

Carotel is cleaned and rubbed on a coarse grater. The onion is crushed. Tomatoes are washed and turned in a meat grinder in mashed potatoes. Carrots are fried with onions in oil for about 5 minutes, chopped garlic and tomato puree, sugar, salt, coriander, black pepper and cloves are added to them. All this is stewed for 15-20 minutes under a closed lid, and vinegar is poured in 1 minute before removing from heat. Recipe with photo "Carrots with onions for the winter" it is laid out in sterilized jars, corked and cooled upside down in a room.

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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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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