Snack carrots for the winter recipes. Candied root vegetables and unusual halva

When planning to harvest carrots for the winter, housewives cannot always immediately decide how best to make it. There are too many recipes for home preservation, and at their sight, literally, eyes run wide. I would like to make a Korean-style appetizer in jars, and a juicy salad with onions, and tender lecho with pepper, and soup dressing with cabbage and beets. Of course, for all options, there is not enough strength or time, at least at the peak of the season. Therefore, you can roll up only part of the carrots, and leave the rest for storage in the basement or cellar and return to it a little later, when the main seaming time is left behind. Subject to certain rules, the vegetable will lie perfectly until the right time, and if the hands still do not reach it, it will calmly wait fresh for the winter cold and retain not only its taste, but also its useful properties.

The recipe for a delicious carrot salad for the winter with a photo step by step

Carrots prepared for the winter according to this recipe with step-by-step photos turn out to be very tasty, tender, soft and not too spicy. The classic marinade soaks vegetables well and gives them pleasant, slightly salty tones. Light piquancy and rich flavor are added by garlic and a small amount of bite, which are part of the main composition of the dish.

Ingredients for a delicious winter carrot recipe

• carrots - 2 kg
• garlic - 20 cloves
• water - ½ l
• sunflower oil - 2 tbsp
• sugar - 12 tbsp
• salt - 8 tbsp
• table vinegar 9% - 6 tbsp

Step-by-step instructions for a delicious recipe for winter carrot salad with a photo step by step

Korean-style carrots for the winter in jars - video recipes

This video recipe tells in detail how to make Korean-style carrots for the winter in jars. There are no difficulties in the cooking process itself. The only thing that will definitely have to be done is to sterilize the jars with the finished product. This will guarantee the preservation of preservation until the cold weather. Well, if you want to eat spicy Korean-style carrots much faster, for example, the next day after cooking, then you can safely skip the moment of sterilization.

Carrots pickled for the winter in jars, blanks with a photo - very tasty

This recipe with a photo tells how to make a very tasty preparation of pickled carrots for the winter. The finished product can be eaten as a bright, spicy snack or used to prepare interesting, savory and original salads.

The necessary ingredients for harvesting pickled carrots for the winter in jars

• carrots - 1.5 kg
• bay leaf - 6 pcs
• black peppercorns - 20 pcs
• allspice - 10 pcs
• cloves - 6 buds
• water - 2.5 l
• sugar - 250 g
• salt - 100 g
• vinegar - 100 ml
• dry greens - 100 g

Step-by-step instructions on how to prepare delicious pickled carrots for the winter

1. Wash carrots thoroughly, dry, peel and cut lengthwise into thin strips.
2. Pour water into a deep container, fold the carrots and boil over medium heat until half cooked. This usually takes 8 to 10 minutes. Then take out the carrots with a slotted spoon, put them in a colander and wait for the excess liquid to drain.
3. Prepare sterilized jars. Pour peppercorns on the bottom, put bay leaf, cloves and stuff tightly with dried carrots.
4. In parallel, boil the marinade. To do this, dissolve salt, sugar in water, boil and boil over medium heat for about 10 minutes. Before turning off, pour in the vinegar, mix well and pour into jars.
5. Sterilize containers with the product for the required amount of time and quickly tighten the lids. Turn the preservation upside down, cover with a thick warm cloth and cool. Store in a cellar or basement.

Borscht dressing for the winter with beets and carrots without vinegar - recipe with photo

A very tasty, rich and moderately spicy dressing is made from beets and carrots, prepared for the winter without vinegar. It can be added to borscht or vegetable soup, used for salads or served with meat and fish as a light and savory vegetable snack.

Ingredients for cooking beetroot-carrot dressing for borscht

• beets - 3 kg
• carrots - 2 kg
• Bulgarian pepper - 1.5 kg
• garlic - 3 heads
• onion - ½ kg
• vegetable oil - 200 ml
• hot pepper - 2 pods
• salt - 100 g
• water - 250 ml

Step-by-step instructions for borscht dressing from beets and carrots for the winter

1. Wash all vegetables and pat dry on a kitchen towel. Cut the beets into thin sticks, grate the carrots on a coarse grater.
2. Release the bell pepper from the stalks and seeds and finely chop. Peel the onion and finely chop. Divide the garlic into cloves and pass through a press. Cut hot pepper into half rings.
3. Pour vegetable oil into a deep saucepan, heat and sauté the onion on it until golden brown, then add carrots and beets, salt, pour in water, cover with a lid and simmer for at least 20 minutes.
4. Then put both types of pepper and garlic, mix very well and cook for another 10 minutes.
5. Pack hot in sterilized jars, roll up with iron lids, turn upside down, cover with a warm bedding and cool to room temperature. For storage, send to the pantry, where direct sunlight does not enter.

Lecho from carrots for the winter - recipes with photos in jars "Lick your fingers"

Do you want your family and friends to say about your preservation "you will lick your fingers"? Then cook carrot lecho in jars for the winter according to this recipe with a photo. The beauty of the method lies not only in the amazing taste of the finished dish, but also in the fact that the jars with the product do not need to be sterilized. In the summer heat, this fact is certainly an indisputable advantage.

Necessary ingredients for carrot lecho in jars for the winter "Lick your fingers"

• carrots - 2 kg
• Bulgarian sweet pepper - 2 kg
• white onion - 1 kg
• tomato paste - 1 l
• salt - 100 g
• ground black pepper - 1 tsp
• ground coriander - ½ tsp
• vegetable oil - 50 ml

Instructions for the recipe with a photo of winter carrot lecho in jars "Lick your fingers"

1. Wash vegetables and dry thoroughly. Remove the stem and seeds from the pepper and chop into equal pieces of medium size. Cut the carrots into cubes or grate on a coarse grater. Peel the onion from the husk and chop finely.
2. Heat the oil in a saucepan and saute the onion in it until transparent.
3. Separately, on a minimum amount of sunflower oil, simmer the carrots until soft. Then add it to the onion, put the bell pepper and salt.
4. Dilute tomato paste with ½ liter of boiled water and pour this sauce over vegetables, add spices, cover and simmer for 20 to 25 minutes.
5. When hot, lay out in sterilized jars, roll up the lids, turn upside down, wrap in a blanket and refrigerate. Then send it to the cellar or basement until winter.

Beets and carrots for the winter - preparations in jars are very tasty

Harvesting for the winter from beets and carrots, canned in jars, turns out to be very tasty, rich and fragrant. But if you add beans to vegetables, as this recipe advises, the dish will also be satisfying. In the cold season, it can be eaten as an independent meal, used as a soup dressing or served as a salad with various side dishes, fish or meat.

Necessary ingredients for harvesting carrots with beets in jars

• beans - 4 tbsp
• carrots - 2 kg
• beets - 2 kg
• onion - 2 kg
• water - ½ l
• sunflower oil - ½ l
• table vinegar - 1 tbsp
• sugar - 200 g
• salt - 100 g

Step-by-step instructions for harvesting delicious carrots and beets for the winter in jars

1. Soak the beans in water for 12 hours.
2. Wash and peel vegetables. Cut the beets into thin sticks, grate the carrots on a coarse grater. Free the onion from the husk and chop finely.
3. Pour water, vegetable oil and vinegar into the pan, add salt and sugar, mix well and put on a small fire. Heat until the salt and sugar crystals are completely dissolved.
4. Then add all the vegetables and beans, stir gently, reduce the heat to low, cover and simmer for at least 2 hours. Stir occasionally with a wooden spoon.
5. Arrange the salad in sterilized jars, roll up and wrap in a blanket. Wait for the preservation to cool completely and put it in the cellar.

Cabbage, carrots for the winter - recipes with photos

This recipe with a photo recommends harvesting cabbage and carrots in oil and vinegar for the winter. The main highlight is that the vegetables themselves are not heat-treated. Due to this, they almost completely retain all their useful qualities and valuable natural vitamins.

The necessary ingredients for harvesting carrots and cabbage for the winter

• carrots - 1 kg
• cabbage - 2 kg
• cucumbers - 1 kg
• tomatoes - 2 kg
• pepper - 1.5 kg
• onion - 1 kg
• salt - 100 g
• vinegar - 100 ml
• sugar - 200 g
• vegetable oil - 700 ml

Step-by-step instructions for a recipe with a photo for harvesting carrots and cabbage for the winter

1. Peel and grate carrots. Rinse the cucumbers and thinly cut into quarter rings. Finely chop the onion, chop the bell pepper into strips, tomatoes into half rings.
2. Put all the vegetables in a deep bowl and mix gently.
3. For the marinade, combine oil, salt, vinegar, sugar, beat a little with a fork, pour over vegetables and stir with a spoon.
4. Pack the salad in jars, sterilize, roll up the lids and cool upside down under a warm blanket. Store until cold weather on the balcony or in the pantry.

Peppers and carrots for the winter - the best recipes

This recipe for making peppers with carrots for the winter is quite rightly called the best. The finished salad has a mild, delicate taste and rich aroma, and the green tomatoes included in the composition give the dish an unusual spicy note.

Essential Ingredients for Cooking Carrots with Peppers

• pepper - 1.2 kg
• carrots - 800 g
• green tomatoes - 10 pcs
• onion - 8 pcs
• vegetable oil - 200 ml
• vinegar 6% - 200 ml
• sugar - 4 tbsp
• salt - 4 tbsp
• ground black pepper - 1 tsp

Step-by-step instructions for the best recipe for cooking carrots and peppers for the winter

1. Wash the pepper, dry it, cut off the stem, remove the seeds and cut into thin strips.
2. Chop the tomatoes into small pieces.
3. Remove the husk from the onion and chop into thin half rings.
4. Peel the carrots, rinse and grate on a coarse grater.
5. Combine the vegetables in a deep bowl, salt, pepper, sprinkle with sugar and place on the stove. Warm over low heat for 10 minutes, stirring regularly.
6. Then pour in the oil, mix gently and simmer under the lid for 7-8 minutes. Then add vinegar and cook for another 2-3 minutes.
7. When hot, put into dry jars, sterilize, tighten the lids and refrigerate. Store in a cool, well-ventilated place.

How to save carrots for the winter at home in the basement (cellar) - video instruction

Harvesting carrots for the winter can be done in a variety of ways. Recipes I propose to make from it a spicy Korean-style appetizer in jars, salads with cabbage, onions and peppers, borscht dressings with beets and cabbage, juicy lecho and all kinds of original snacks. But what if you need to keep an orange vegetable fresh until the deepest winter cold? In the refrigerator, carrots will not lie for a long time, but in the basement or cellar they will calmly get them until snowy and cold days. But even this simple storage process has its own little tricks. Just about them and tells the author of the video clip. By following these simple tips and tricks, you can easily keep your carrot crop in perfect condition until winter, even if the conditions in your basement (cellar) are far from perfect.

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 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, place in jars and sterilize: 0.5 liter jar - 12 minutes, 1 liter jar - 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

Carrots as an edible root crop have been known to people since time immemorial. True, the "ancestor" of the modern orange "beauty" was a purple vegetable. Despite its exotic color, this carrot was widely used to treat various ailments, as well as to prevent cancer. And it is not surprising - after all, the root crop contains a number of useful macro- and microelements, as well as vitamins of group B, A, PP, C, K. But carrots acquired their usual orange color as a result of the selection work of Dutch gardeners in the 17th century. It is proved that the use of carrot juice has a beneficial effect on the condition of the skin, hair, nails. Carrots are an indispensable ingredient for preparing many first and second courses - they are added fresh, dried, frozen, canned. How to prepare carrots for the winter? Today we will tell you how to save carrots for the winter at home, and also reveal the intricacies of winter preparations of this versatile root crop. We invite you to master the best step-by-step recipes with photos of carrots for the winter in jars - in Korean, lecho, salad with cabbage, pepper, vegetable oil, dressing with beets, without sterilization and with it. If you wish, you can prepare carrots for the winter in different ways, which will significantly diversify the daily and festive menu. So, we stock up on carrots and proceed to the implementation of culinary masterpieces - it will turn out very tasty and healthy!

Carrots with onions for the winter - a delicious appetizer recipe with step by step photos

The recipe for this carrot snack for the winter is quite within the power of even novice cooks, and it includes the simplest and most affordable ingredients. Carrots combined with onions are a classic addition to borscht, soups, sauces and salads. And with the help of our step-by-step recipe with a photo, you can easily prepare tender and fragrant canned carrots with onions for the winter. In addition, such a savory snack will be an excellent "snack" - just spread it on a piece of fresh black bread. A very tasty thing!

Ingredients for a delicious carrot recipe for the winter:

• carrot - 1 kg
• onion - 1 kg
• garlic - 2 heads
• vegetable oil - 200 ml
• sugar - 100 gr.
• salt - 2 tbsp.
• vinegar 9% - 3 tbsp.

Step-by-step instructions for a delicious recipe for harvesting carrot snacks with onions for the winter

1. Juicy and fragrant autumn varieties of root crops are best suited for this snack. We clean the carrots and rub on a coarse grater.

   
   

2. Onion cut into half rings.

   
   

3. Shredded vegetables need to be fried in vegetable oil - each vegetable in a separate frying pan. We divide the amount of oil according to the recipe equally for carrots and onions. As a result of such separate roasting, vegetables will retain their brightness and attractiveness.

   
   

4. The heads of garlic must be peeled and chopped with a knife.

   
   

5. Once the vegetables are softened, you can transfer them to one pan. Then add sugar, salt, garlic and oil left after frying. Mix all the ingredients thoroughly, cover with a lid, bring to a boil and simmer for 5-10 minutes. Then you need to pour in the vinegar, mix again and you can start canning.

   
   

6. In pre-sterilized jars, lay out the hot vegetable mixture and roll up the lids. After cooling, put in the refrigerator. The shelf life of such a carrot snack is approximately 2 to 3 months. It is enough to open a jar - and you have a ready-made dressing for soup, roasted stuffed cabbage or a delicious "spread" on a sandwich.

   
   

Korean-style carrots for the winter in jars - a recipe without sterilization

Many people are simply delighted with Korean-style spicy spicy carrots. Of course, today such an appetizer can be found in any store, but there is nothing better than home cooking. We offer you a simple recipe for Korean-style carrots, which can be prepared for the winter in jars. In addition, such a salad is prepared without sterilization - this will save time and avoid the unpleasant "fuss" with boiling water. And in winter, a carrot snack can be served with hot boiled potatoes and any meat dishes.

Ingredients for the recipe for harvesting carrots in Korean for the winter in jars:

• carrot - 0.7 kg
• salt - 1 tsp
• sugar - 1 tsp
• vinegar essence 70% - 45 ml
• vegetable oil - 20 ml
• onion - 1 pc.
• garlic - 60 gr.
• black and red pepper powder - to taste
• dried cilantro - to taste

Instructions for the recipe for harvesting Korean-style carrots for the winter in jars

1. Root crops are washed, cleaned and rubbed with straws on a "Korean" grater. Place the grated carrot in a large bowl, sprinkle with salt and sugar. Mix and leave for about 30 minutes.
2. When the carrot is infused, add vinegar essence, cilantro, a mixture of black and red peppers. All components are thoroughly mixed for a better distribution of spices. Now you need to let the carrots brew and soak in the marinade - for two hours. To do this, it is better to cover the container with a lid and send the refrigerator.
3. Cut the onion into strips and fry in vegetable oil until a brownish dark color. Then pour the contents of the pan, together with the oil remaining after frying, into the carrot.
4. Mince the garlic and add to the carrots. Stir and again leave to infuse for 30 minutes. During this time, the onion and oil will cool down and you can start packaging in jars that need to be sterilized in advance. Boil the seaming lids in hot water.
5. Ready "Korean" carrots can be transferred to the cellar or other cool place. The appetizer is spicy, juicy and bright - a gourmet delight!

Delicious vegetable salad for the winter - with cabbage, peppers and carrots, onions, butter and vegetable oil

The composition of this salad includes the simplest and most affordable seasonal vegetables: cabbage, bell peppers, carrots. For dressing, vegetable oil and vinegar are used. The taste of a vegetable salad turns out to be a little sweet, with a spicy spicy note. Such a recipe has long been considered a classic, but its popularity is beyond doubt - many housewives roll up at least a couple of jars of vegetable salad for the winter. Simple and delicious!

Ingredients for a vegetable salad recipe for the winter in jars (yield of the finished product - 2 l):

• white cabbage - 1 kg
• carrots - 2 - 3 pcs.
• onion - 1 pc.
• Bulgarian pepper (red or other color) - 1 pc.
• vegetable oil - 100 ml
• vinegar 9% - 50 ml
• salt - 1 tbsp.
• sugar - 3 tbsp.

A step-by-step recipe for a delicious preparation for the winter of a salad of carrots, peppers and cabbage:

1. First, we prepare the vegetables: chop the cabbage, grate the carrots on a coarse grater, clean the pepper and cut into strips, cut the onion into half rings.
2. In a large bowl, mix all the ingredients and leave to infuse.
3. For salad dressing, thoroughly mix vegetable oil, vinegar, sugar and salt.
4. Add the mixture of spices to the chopped vegetables and again let it brew - for 2 - 3 hours. During this time, the salad is perfectly saturated with juices and spices.
5. We sterilize jars in hot steam or in the oven. We shift the infused vegetable salad into containers and roll it up with boiled tin lids. We carry jars with salad for storage in a cool place - a cellar or basement.

If you want to enjoy the taste of a vegetable salad in the very near future, then you can close the jars with ordinary plastic lids and refrigerate. True, in this case, you will have to use a delicacy within a week.

Homemade carrot lecho for the winter in jars - a classic recipe

Lecho is considered one of the most popular types of harvesting seasonal vegetables for the winter. And although this dish is Hungarian, we have been preparing homemade lecho for a long time and in a variety of variations. We bring to your attention a classic recipe for lecho from carrots and bell peppers on a tomato basis. The finished product can be used as a savory sauce or an ingredient for various dishes.

Ingredients for harvesting homemade lecho with carrots in jars for the winter:

• tomatoes - 3 kg
• sweet pepper - 2 kg
• carrots - 1 kg
• vegetable oil - 200 gr.
• sugar - 200 gr.
• salt - 1.5 tbsp.
• vinegar 9% - 70 gr.

A step-by-step recipe for harvesting homemade carrot lecho for the winter in jars

1. Tomatoes need to be washed and passed through a meat grinder. Pour the resulting mixture into a large saucepan.
2. Remove the seeds from the pepper and cut into pieces.
3. We clean the carrots and rub on a coarse grater.
4. We put the pan with the tomato mass on the fire and boil over low heat for about 15 minutes.
5. Then pour chopped carrots to the tomatoes. Add pepper, spices and oil according to the recipe. Mix everything thoroughly and cook for another 25 minutes.
6. While the lecho is being cooked, we are preparing jars - we sterilize in the oven or steam.
7. Now you need to add vinegar, boil for 5 minutes and immediately pour into jars. Roll up the lids. Turn upside down and cover with a warm blanket. After cooling, we take it to the pantry for storage until winter. If desired, lecho can be served at the table - the dish is quite ready.

Borscht dressing for the winter with beets and carrots - a simple recipe in jars

Beetroot borsch is considered one of the most delicious first courses, and for its preparation you will need the most affordable products. Hot, bright, fragrant, with greens and a spoonful of sour cream - a plate of such fresh borscht is always a pleasure to eat for lunch or dinner. And with our borscht dressing with beets and carrots, you will significantly save cooking time. Roll up a few jars of dressing with beets and carrots for the winter according to our simple recipe - and all you have to do is boil the broth, add potatoes and cabbage. That's it, beetroot soup is ready!

To prepare dressing with beets and carrots for the winter, we stock up on ingredients:

• tomatoes - 300 gr.
• sweet red pepper - 1 pc.
• onion - 1 pc.
• carrots - 300 gr.
• vegetable oil - 70 ml
• beets - 1 kg
• vinegar 9% - 50 ml
• sugar - 2 tbsp.
• salt - 1 tbsp.

Harvesting borscht dressing with beets and carrots for the winter in jars:

1. Peel fresh carrots and rub on a coarse grater. We also clean the onion and cut into half rings.
2. Heat up the pan and add some vegetable oil. Fry chopped vegetables until golden brown.
3. While the carrots and onions are languishing on the fire, we proceed to peel the beets. Grate with straws and add to the pan with other vegetables. All components must be mixed and simmered for 10-15 minutes.
4. We wash the bell pepper, remove the stalk and cut into two halves. Then we clean from seeds and cut into thin strips.
5. Grind clean tomatoes into pieces, which we pour into a saucepan and cook over medium heat. When the tomatoes are completely boiled, remove and wipe the mass through a sieve. At the same time, we remove the skin and seeds.
6. We again put the mashed tomato mixture to boil, adding stewed vegetables to the pan - onions, carrots, beets. We also spread the pepper, and then salt, sugar and mix everything. It takes about 1 hour to simmer.
7. Then add vinegar and remove from heat. Now you can lay out the dressing in pre-sterilized jars. Cover with lids and place the jars in a large saucepan with boiling water.
8. After 20 minutes of sterilization, roll up the preservation and leave to cool completely. A closet or basement is perfect for storage.

Such a tasty and vitamin vegetable as carrots is present in most sauces and snacks prepared for the winter period. But individual recipes are extremely rare. This vegetable is present in the diet of every Russian person regularly. It is added to a variety of dishes to spice them up and improve their taste. But winter preparations from carrots are less popular with housewives. This is because it is quite difficult to make a delicious preservation without adding additional vegetables.

To do this, you need to study special recipes. The most interesting and accessible of them are published below.

Marinated carrots in Korean for the winter

Like any other vegetable, carrots can be preserved and rolled up for the winter in all kinds of marinades, emphasizing its taste with various suitable seasonings. Of course, one of the most popular recipes for harvesting carrots among cooks of all countries is in Korean. There are several ways to prepare this delicious and spicy dish.

Method 1

You will need:

• 1 kilogram of fresh carrots,
• 8-9 garlic cloves,
• a small piece of pepper (hot).

Fill:

• 0.5 liters of boiled water,
• 7 tablespoons of granulated sugar,
• 5.5 tablespoons of salt
• 250 milliliters sunflower or olive oil,
• 3.5 tablespoons of wine or apple cider vinegar.

Cooking:
First you need to chop the carrots. Ideally, use a traditional coarse grater for this, and not a blender and other choppers. Next, you need to chop all the garlic cloves on the smallest grater, and then mix them with carrots.

It is worth noting that the final amount of garlic in the recipe depends on the tastes of the hostess herself and all other family members. It can be both reduced and vice versa increased.

Carrots with garlic should not be disturbed for 10-15 minutes so that the vegetables have time to release the juice. And during this time you can have time to prepare the jar for conservation. To do this, it must be thoroughly washed and sterilized over steam.

Next - put a cooked piece of hot pepper in a jar, and top it with mixed juicy vegetables. Carrots with garlic should almost completely fill the jar. Now you need to pour boiling water over the vegetables, cover the jar with a towel on top and do not touch it again for 10-15 minutes.

In the meantime, it's time to start filling. To prepare it, you need to pour water into a small saucepan, add sugar, salt, vinegar and vegetable oil to it, then mix all the ingredients and put on medium heat. After boiling, the filling must be left on the fire for another couple of minutes.

After 10-15 minutes, the water from the jar should be drained, and the vegetables should be closed with hot filling and corked with a lid. A delicious snack is ready. You can either leave it to infuse until winter, or open and enjoy a spicy fragrant dish in a day.

Method 2

You will need:

• 0.5 kilograms of fresh carrots,
• 1 tablespoon regular
• apple cider or wine vinegar
• 50 milliliters of sunflower or olive oil,
• 0.5 teaspoon black pepper
• 0.5 teaspoon coriander, salt,
• 0.5 teaspoon of granulated sugar.

Cooking:

First you need to brush and wash the carrots, and then grate it on a special Korean grater. If there is no such grater on the farm, then any with large holes will do. Next, you need to add table, apple or wine vinegar, pepper, coriander and other ingredients. Sunflower or olive oil - warm in the microwave and also add to the mixture.

After that, place all the ingredients in a convenient deep tray, cover with plastic wrap and leave to marinate for 18-25 hours. In the process of marinating, it is also worth sometimes taking out the tray and shaking the whole mass. When the carrots are marinated, they can be transferred to a pre-sterilized jar and closed with a lid. This dish will keep for a very long time.

With tomatoes and onions

Even tastier carrot blanks will turn out if you diversify this vegetable with tomatoes and onions. There is a very interesting recipe for making snacks from these vegetables.

You will need:

• 1 kilogram of fresh carrots,
• 3-4 tomatoes
• 2 large onions.

For filling:

• 0.7 liters of boiled water,
• 2.5 tablespoons lemongrass
• 1 tablespoon cumin seeds,
• 50 grams of granulated sugar,
• 25 grams of salt.

Cooking:

First of all, the carrots need to be washed, thoroughly cleaned with a brush and cut into circles. Then also wash, peel and cut the tomatoes (about in our other article) and onions. To pour into the water, all the ingredients are added in turn, then the mixture is boiled for 30 seconds and removed from the heat.

After that, the vegetables must be placed close to each other in pre-prepared and steamed jars and covered to the top with boiling filling. Next, close them with lids and turn each one upside down until the snack is completely cool. And only then - put all the jars in a dark, cool place for storage.

Other recipes for preserving carrots

If you add fresh parsley along with the roots to the carrots, then the taste of the snack will turn out to be even more piquant and interesting.

You will need:

• 1 kilogram of fresh carrots,
• 200 grams of fresh parsley with roots.

For filling:

• 0.5 liters of water,
• 0.5 liters of homemade apple juice,
• 0.2 liters of any vegetable oil,
• 2 cloves of garlic
• 10 black peppercorns.

Cooking:

Carrots, greens and parsley roots should be thoroughly washed under running water and chopped. And then lower the vegetable mass into boiling water for half a minute and immediately put it in a colander so that all the excess liquid is glass.

At this time, you should prepare the filling by mixing all the ingredients in turn and boiling the mixture over low heat.

In addition to salads and appetizers, you can also make a very original seasoning that will suit many dishes.

You will need:

• 1 kilogram of carrots
• 250 milliliters of sea buckthorn juice,
• 0.5 cups of granulated sugar,
• 1 head of garlic
• 0.5 teaspoon salt.

Cooking:

Carrots should be thoroughly washed, peeled and coarsely chopped. Next, cover it with sugar, place in an aluminum pan and add a little water. When the vegetables are boiled until fully cooked over medium heat, the carrots must be mashed with a blender or simply rubbed through a fine sieve.

Then - add sea buckthorn juice, grated garlic and salt to the carrot mass. After that, the thoroughly mixed vegetable mass should be placed in small small jars and closed with lids. The seasoning must be stored in the refrigerator.

All of the above preparations for the winter are very simple to make. Such recipes will be accessible and understandable even for novice housewives. All winter long, you can enjoy delicious and healthy snacks that will be a great addition to any meal.

Video: canning the whole