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Carrot salad preparations for the winter recipes. Carrots for the winter in jars - delicious recipes for salad, lecho, borscht dressing

“What is born in the summer will come in handy in the winter” - this is one of the wisest folk proverbs, which is simply impossible to disagree with. Since ancient times, mankind has sought to procure food for the future. Despite the fact that now at any time of the year you can buy any fruits and vegetables, the tradition of canning for many housewives still remains relevant. After all, how nice it is to open a jar of conservation rolled up with your own hands in the cold winter!

Carrots are a very popular root crop in the vastness of our Motherland, which is used in the preparation of just a huge number of various dishes. Carrots are an indispensable ingredient in many salads and first courses, they are used to prepare second courses and snacks. It is quite natural that this particular vegetable is the champion in canning.

On this moment There are many ways to harvest carrots. One of them is canned salad from carrots for the winter. Such conservation is just a godsend in winter. Firstly, such a salad can be eaten as an independent dish, as a snack. Secondly, carrot salad is often used as the basis for frying first courses. Thirdly, such preservation will be a great addition to any meat or fish dish.

Despite the fact that there are many recipes for preserving salads with carrots for the winter, there are certain rules that must be followed without fail.

So most culinary experts unanimously argue that the jars in which the preservation will be stored should first be very thoroughly washed and sterilized for several minutes. The lids for conservation will also be very useful to sterilize.

How to cook carrot salad for the winter - 15 varieties

Korean-style carrots are one of the most beloved and popular dishes among our compatriots. It is quite natural that many people tend to prepare carrots prepared in this way for the winter.

Ingredients:

Carrots - 3 kg.
Salt - 2 tbsp. l.
Sugar - 200 gr.
Vegetable oil - 100g.
Vinegar - 100 gr.
Ground coriander - 2 tbsp. l.
Ground black pepper - 1 tsp
Garlic - 2 heads
Hot red pepper - 1 tsp

Cooking:

First you need to prepare the main ingredient - carrots. To do this, we rub the vegetable on a grater for Korean carrots, place it in a deep basin or bowl and add sugar, salt, pepper, chopped garlic, vinegar and vegetable oil there. Next, all these ingredients should be thoroughly mixed and left to infuse for about 8 - 10 hours in a cool place.

After the necessary time has passed, the carrots, together with the resulting juice, should be decomposed into jars. Then, filled jars should be sterilized for 10 minutes.

After this procedure, the jars can be rolled up with lids and left to cool.

It is important that when cooling, the jars are in an inverted position, that is, upside down.

Such a carrot salad recipe for the winter cannot be called popular. Many housewives are simply afraid to put it into practice, since for many, conservation and broth are two incompatible things. However, if you are a fan of experiments, then this dish is just for you.

Ingredients:

Carrots - 750 gr.
Onion - 200 gr.
Tomato paste - 2 tbsp. l.
Vegetable oil - 100 ml.
Broth - 120 ml.
Sugar - 1 tsp
Vinegar - 100 ml.
Bay leaf, black pepper - to taste

Cooking:

Clean and wash carrots and onions. We cut the onion into thin half rings, and three carrots on a grater. Pour the oil into the pan and bring it almost to a boil. When it is well heated, put the vegetables in the pan and fry for about 10 minutes, stirring constantly. After this time, add the tomato paste and fry for another 10 minutes. Next, add sugar, vinegar and broth to the pan and simmer until the vegetables are completely cooked. A few minutes before cooking, add bay leaf and pepper to the salad.

Pour the finished salad into prepared jars and roll up.

Such a juicy and tasty salad is just an inexhaustible source of vitamins and nutrients that our body needs so much in winter. Pepper and carrot salad is especially delicious to eat with fresh black bread.

Ingredients:

Tomatoes - 1 kg.
Pepper - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Sugar - ½ tbsp.
Salt - 5 tsp
Vegetable oil - 1 tbsp.
Vinegar - 1 tbsp. l.

Cooking:

We clean, wash and dry vegetables. Cut carrots, onions and peppers into large strips, and three tomatoes on a fine grater, or pass through a meat grinder. When all the components of the dish are prepared, you can proceed directly to the process of preparing the salad. To do this, put onions, peppers, carrots and twisted tomatoes in a deep saucepan, mix and put on a small fire. After 5 minutes, add salt, sugar, vegetable oil to the vegetables and mix thoroughly.

Vegetable salad should be brought to a boil, and when it boils, reduce the heat a little and cook under the lid for about 20 minutes. At the very end of cooking, add vinegar. Salad ready!

Now, put the prepared pepper and carrot salad in jars, roll them up and leave to cool upside down.

The recipe for Apple salad has been known for a long time, our grandmothers used it. Nowadays, such a salad is not justly forgotten, but in vain. Delicious and juicy carrots with an apple will return each of us to childhood and give us the opportunity to enjoy a rich and pleasant taste.

Ingredients:

Carrots - 500 gr.
Green apples - 500 gr.
Horseradish - 500 gr.
Vegetable oil - 2 tbsp. l.
Water - 2 glasses
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Vinegar - 1 tbsp. l.

Cooking:

Wash apples, carrots and horseradish. Clean the carrots. Now these ingredients should be grated on a coarse grater and put into washed and sterilized jars. Now let's start cooking the marinade.

Pour water into a deep saucepan and add sugar, salt, vinegar. Bring the contents of the pot to a boil and cook for a few minutes. The marinade is ready. We are waiting for it to cool down a little and fill it with the contents of the cans. Next, pour one tablespoon of vegetable oil into each jar, cover with a lid, set for 10 minutes. sterilize and roll up.

Ready salad "Apple" should cool. Banks with conservation, at the same time, should be turned upside down and wrapped in a warm blanket.

A very tasty and bright salad, which in the cold season will remind you of warm, sunny days.

Ingredients:

Carrots - 1.5 kg.
Bulgarian pepper - 1 kg.
Tomatoes - 1 kg.
Onion - 0.5 kg.
Tomato juice - 500 ml.
Vinegar - 75 ml.
Vegetable oil - 100 ml.
Salt - 1.5 tbsp. l.
Sugar - 60 gr.
Sweet red paprika - 2 tbsp. l.

Cooking:

We clean carrots and onions. My tomatoes, onions, carrots and peppers. We rub the carrots on a grater for carrots in Korean. Pepper cut into strips. Cut the tomatoes into large slices and grind in a blender. Onion cut into small half rings.

We start preparing the salad by mixing carrots with tomatoes and tomato juice in a deep saucepan. Bring the contents of the pot to a boil and simmer for 30 minutes. After this time, add onion, pepper, paprika, oil, salt and pepper to the pan and simmer for another 20 minutes. At the very end, add vinegar to the salad, immediately pour into jars and roll up.

Having opened a jar of this salad in winter, it would be very appropriate to add quite a bit of garlic to it before serving.

Carrot-garlic salad is a real find for spicy lovers. It is perfect as an appetizer for any table with alcoholic drinks.

Ingredients:

Carrots - 1 kg.
Garlic - 200 gr.
Vegetable oil - 1 cup
Water - 4 glasses
Salt - ½ cup

Cooking:

Peel and wash carrots and garlic. Cut the carrots into medium-sized cubes, chop the garlic very finely. Now you should combine carrots, garlic and vegetable oil and mix thoroughly. Now let's start preparing the brine. To do this, mix salt with water and boil for several minutes.

Pour the carrot-garlic mass with brine, mix and lay out in prepared jars. Now we cover the jars with lids, sterilize for about 25 minutes. and roll up. Ready preservation should cool completely, and then it can be hidden in storage places.

Salad "Marinated" with full confidence can be called special. Firstly, only real gourmets can appreciate its taste. Secondly, such a salad is used as an addition to the main dish, as a result of which its consumption is quite small.

Ingredients:

Carrots - 400 gr.
Bay leaf - 4 pcs.
Black peppercorns - 8 pcs.
Salt - 1 tbsp. l.
Sugar - 1 tbsp. l.
Garlic - 2 cloves
Hot pepper - 1 pc.
Water - 500 gr.
Vinegar - 50 gr.
Vegetable oil - 30 gr.

Cooking:

Put water on fire and bring to a boil. While the water boils, peel the carrots, wash and cut into thin, oblong plates.

As soon as the water boils, add salt, sugar, bay leaf and peppercorns to it. After about 2 - 3 minutes. marinade is ready. Now add carrots to it, bring it to a boil again and boil for 5 minutes. After this time, add vinegar, vegetable oil to the carrots and boil for a couple more minutes.

Next, remove the carrots in the marinade from the heat, add garlic and hot pepper cut in half to it, mix, put in a jar and roll up. The finished jar with “Marinated” salad should be sterilized for 15 minutes. Carrots are ready for winter!

Such a salad can be stored for a long time, however, experienced chefs do not recommend eating it after eight months.

Salad "Winter" is a real splash of taste and color, and carrots in this salad are the main violin, which only emphasizes the taste and enhances the aroma of this dish.

Ingredients:

Carrots - 1 kg.
Tomatoes - 2 kg.
White onion - 1 kg.
Bulgarian pepper - 2 kg.
Hot pepper - 1 pod
Garlic - 4 cloves
Sand - 200 gr.
Salt - 1.5 tbsp. l.
Vegetable oil - 300 gr.
Vinegar - 100 gr.

Ingredients:

My tomatoes and twist through a meat grinder. The resulting tomato puree is placed in a deep saucepan and put on fire. The tomatoes should boil for about 20 minutes. After this time, chopped garlic, finely chopped hot pepper, salt, sugar and vegetable oil should be added to them. Everything should be mixed and boiled for 5 minutes.

We clean the carrots, wash them and rub them on a coarse grater. We wash and free sweet peppers from the stalk and seeds. We clean and wash the onion. Peppers and onions should be cut into small cubes. Now add the carrots, onions and peppers to the tomato with spices, mix and cook until tender. At the very end of cooking, pour vinegar into the pan and mix everything thoroughly again. Salad "Winter" is ready.

Pour the finished salad into sterilized jars, roll up and turn over. When the jars are cold, they can be hidden.

Salad "Fruits of Summer" can be called a kind of platter, which consists of the most popular summer vegetables.

Ingredients:

Carrots - 800 gr.
Bulgarian pepper - 1.2g.
Onion - 8 pcs.
Green tomato - 10 pcs.
Vegetable oil - 200 ml.
Vinegar - 200 ml.
Sugar - 4 tsp
Salt - 3 tbsp. l.
Ground black pepper - 3 pinches

Cooking:

We clean and wash onions and carrots. Wash tomatoes and peppers and remove stems. Now let's start cutting. Cut the pepper into large strips, and the tomatoes into medium-sized cubes. We cut the onion into half rings, and three carrots on a coarse grater.

Place the chopped vegetables in a deep saucepan, mix, salt, pepper, sugar, season with vegetable oil and set to stew for 20 minutes. on low fire. It is important to know that our salad should be stewed for 20 minutes for the winter from the moment it boils. 5 minutes before readiness, add vinegar to the salad and mix everything thoroughly.

Pour the finished salad into washed and pasteurized jars, roll up, cool and send to a cool place for storage.

Carrot and bean salad for the winter is very rich in vitamins and useful trace elements. When there are children in the family, then such a salad is simply a must. With its help, both adults and children will be able to maintain their immunity throughout the year at the proper level.

Ingredients:

Carrots - 1 kg.
White beans - 1 kg.
Sweet pepper - 1 kg.
Onion - 1 kg.
Tomato juice - 3 liters.
Salt - 2 tbsp. l.
Sugar - 150 gr.
Vinegar - 2 tbsp. l.
Hot pepper - 0.5 pod
Garlic - 1 head
Sunflower oil - 200 gr.

Cooking:

First, let's prepare the beans. It needs to be soaked for several hours, and then boiled until tender.

Peel and wash carrots and onions. Wash sweet pepper, remove seeds and stalk. Three carrots on a large grater. Onion and sweet pepper cut into small cubes.

In a deep saucepan, mix beans, onions, sweet peppers, carrots, sugar, vinegar, salt, tomato juice and put on fire. When our salad boils, the fire should be reduced and cooked under a closed lid for an hour, stirring regularly.

After an hour, add crushed garlic, vegetable oil and chopped hot pepper to the salad and cook for another 15 minutes.

Pour the finished salad into washed and sterilized jars and roll up. When it cools down, it can be hidden.

Salad "carrot-tomato" is a rather specific dish due to the fact that such a salad can be used as a seasoning, or as a basis for frying.

Ingredients:

Carrots - 2 kg.
Tomatoes - 3 kg.
Tomato paste - 2 tbsp. l.
Garlic - 1.5 heads
Salt and sugar - to taste

Cooking:

We wash the tomatoes, free them from the stalks, cut into slices and pass through a meat grinder. Clean and wash carrots and garlic. We rub the carrots on a large grater.

Put the twisted tomatoes into a deep saucepan and bring to a boil. As soon as they boil, add carrots to them and mix. We also add tomato paste, salt, sugar and garlic squeezed through the garlic. Salad "carrot-tomato" should be boiled for about an hour on low heat, after which it is poured into jars, rolled up and sterilized. Cooled jars are ready for storage.

How unusual is the name of this salad, how unusual is its taste and appearance. Manjo salad can be served as an independent appetizer dish on any, even a festive table.

Ingredients:

Carrots - 400 gr.
Tomatoes - 4 kg.
Eggplant - 3 kg.
Bulgarian pepper - 3 kg.
Onion - 2 kg.
Vegetable oil - 300 gr.
Vinegar - 150 gr.
Salt - 100 gr.
Sugar - 150 gr.
Ground black pepper - ½ tsp
Hot pepper - ¼ pod

Cooking:

We wash and twist the tomatoes into a meat grinder. We clean, wash and grate carrots on a coarse grater. Peel the onion, wash and cut into half rings. We wash, free from the stalk and cut the eggplant. We wash, remove the seeds, remove the stalk and cut the sweet pepper into strips. We clean the garlic and, together with the washed hot pepper, cut it very finely.

Now we mix all the prepared vegetables in a deep saucepan, add vegetable oil, salt, sugar, vinegar and black pepper to them and simmer for about one hour.

Pour the finished salad into sterilized jars and roll up.

Salad "Manjo" is ready!

Such a recipe will make it possible to enjoy the unusual and spicy taste of carrots in winter. True connoisseurs of this vegetable will appreciate such pickled carrots. It will become a real "highlight" on the table in the cold season.

Ingredients:

Carrots - 400 gr.
Cinnamon - 0.5 tsp
Carnation - 8 pcs.
Allspice - 10 pcs.
Water - 1 l.
Salt - 3 tbsp. l.
Sugar - 1.5 tbsp. l.
Vinegar - 1 tbsp. l.

Cooking:

We clean the carrots, wash them, cut them into three parts and put them in boiling water for a few minutes so that it becomes slightly soft. Then we pull it out and lower it into cold water, or take it out to a cool place.

At the bottom of the pasteurized jar we put cinnamon, cloves, allspice. Place carrots on top of them. Now the contents of the jar should be filled with brine.

To prepare the brine, bring 1 liter to a boil. water. Pour 1.5 tbsp into boiling water. l. sugar, 3 tbsp. l. salt. and let the water boil. After about 5 minutes, add vinegar to the brine and after 1 minute you can pour carrots into it.

We cover the jar filled with carrots, spices and brine with a lid and set it to sterilize for 15 minutes, after which we roll it up.

Salad "Raisin" from carrots is ready!

A feature of the salad "Hunter" is that it includes white cabbage. It is she who gives it an inimitable taste that cannot be confused with any other.

Ingredients:

Carrots - 1 kg.
Onion - 1 kg.
White cabbage - 2 kg.
Tomatoes - 1 kg.
Sweet pepper - 1 kg.
Vegetable oil - 200 gr.
Sugar - 200 gr.
Vinegar - 200 mg.
Salt - to taste

Cooking:

Wash, finely chop and mix the cabbage. Now it must be allowed to stand for a while, so that it insists. At this time, we are preparing other vegetables. Clean and wash carrots and onions. Cut the carrot into small strips, and the onion into half rings. Wash the tomatoes and sweet peppers and cut them into medium-sized cubes. When the vegetables are prepared, add them to the cabbage. We put salt, sugar, vinegar, and vegetable oil there. Mix everything and let it brew for 30 minutes.

When juice appears at the bottom of the pot with vegetables, it can be put on fire. The Hunter salad is cooked for about 15 minutes, after which it is poured into washed and sterilized jars and rolled up. Bon appetit!

"Sweet Carrot" is perhaps one of the most extravagant salads for the winter. Some also call it “Carrot Jam”, however, this name is not entirely correct, since this product consists of clearly defined pieces of carrots.

Ingredients:

Carrots - 1 kg.
Sugar - 1 kg.
Hot water - 2l.
Vanilla sugar - 10g.

Cooking:

Peel, wash and cut carrots into medium-thick slices. Put on fire 500 gr. water and bring it to a boil. Dip chopped carrots into boiling water and boil for 3 minutes, then remove and cool.

The beautiful girl that sits in a dungeon, a braid on the street - carrots - received a permanent residence permit in our cellars and kitchens for a very long time. Without it, almost all traditional dishes are unthinkable, and, of course, winter preparations. Carrot salads for the winter great way cook delicious preparations for the winter in those cases when the harvest of this root crop turns out to be unexpectedly large.

We all know that carrots can be dried, withered, frozen, kept fresh, and finally, our site has talked about these methods more than once. And today we will talk about salad preparations. Carrot salads for the winter will appeal to everyone, just choose!

Carrots in Korean (without sterilization and cooking)

Ingredients:
1 kg carrots
4.5 tbsp 9% vinegar,
2 tbsp Sahara,
1 tbsp salt,
2 tsp cilantro seeds (coriander),
1 tsp ground black pepper,
200 ml vegetable oil,
10 garlic cloves,
1 large onion.

Cooking:
Grate the peeled carrots on a Korean salad grater, salt, pour over with vinegar and mix with your hands. Leave to marinate for about 30-40 minutes. Squeeze the garlic through a press. Add garlic, salt, sugar and spices to carrots, mix again. Cut the onion into cubes and fry in hot vegetable oil until black, catch it with a slotted spoon and pour carrots with spices in boiling oil. Thoroughly mix the whole mass, transfer to a deep bowl, compact, put oppression and leave overnight to marinate. In the morning, sterilize half-liter jars, spread the carrots, adding brine, close with plastic lids and store in a cold place. Lettuce can be refrigerated if space permits.

carrot caviar

Ingredients:
1 kg carrots
1.5 kg tomato,
100 g garlic
1 tbsp table vinegar,
200 ml vegetable oil,
100 g sugar
1 tbsp salt,
1 tsp ground black pepper.

Cooking:
Peel the carrots and pass through a meat grinder or chop in any other way (grate on a fine grater, pass through a combine or blender). Remove the skin from the tomato, after making an incision crosswise and scalding them with boiling water. Cut the tomatoes into cubes. Transfer the carrots and tomatoes to a salad bowl, add vegetable oil, sugar and salt and simmer over low heat. After 1.5-2 hours, add chopped garlic, pepper to the mass, mix well and boil for another 10-15 minutes. Then add vinegar and stir. Arrange the finished caviar hot in sterilized jars and immediately roll up. Turn over, wrap.

Bulgarian salad with carrots

Ingredients:
1 kg carrots
1 kg sweet pepper
1 kg tomato,
300 g onion
200 ml vegetable oil,
0.5 stack. Sahara,
1 tbsp salt,
1 tbsp table vinegar.

Cooking:
Peel and grate the carrots for Korean salads. Sweet pepper cut into strips. Remove the skin from the tomato and chop them in a meat grinder or blender. Onion cut into half rings. In a wide cooking container, heat the vegetable oil and lay the vegetables, following the indicated order: carrots - fry for 5 minutes - tomatoes, salt and sugar - cook for 5 minutes - sweet peppers - stew for 5 minutes - onions. Cover tightly with a lid and simmer for 1 hour over medium heat, stirring occasionally. Then pour in the vinegar, boil for another 10 minutes and spread hot in sterilized jars. Roll up. When stirring the salad, try not to crush the vegetables so that they do not lose their shape.

Fat from carrots and vegetables "Winter"

Ingredients:
2 kg carrots
1.5 kg tomato,
1 kg sweet pepper
300 ml vegetable oil,
300 g sugar
150 ml 9% vinegar,
2 tbsp salt,
spices - to taste.

Cooking:
Grate the carrots on a regular coarse grater or Korean salad grater. Cut the peppers into strips. Remove the skin from the tomato and cut into small pieces. Combine all vegetables, salt and leave at room temperature for 5-6 hours. In a salad bowl, combine vegetable oil, sugar and vinegar (you can add spices to taste), boil over low heat for 5 minutes and put vegetables in it. Simmer, stirring, for 30 minutes. Arrange the finished salad in sterilized jars and roll up immediately.

pickled carrots

Ingredients:
1.5 kg carrots,
1 liter of water
1 tsp coriander,
7-10 garlic cloves,
1 cayenne pepper - optional
2 tbsp salt,
1.5 tbsp Sahara,
100 ml wine vinegar.

Cooking:
Cut the peeled carrots into cubes, semicircles or chop with a curly knife. At the bottom of sterilized jars, put coriander seeds, chopped garlic, hot pepper pod (exclusively to taste and desire). Fill jars with carrots, shaking to firm up. Prepare the marinade in a separate bowl: boil water with salt and sugar, wait until they are completely dissolved, pour in the vinegar and pour the carrots in jars. Cover with lids and set to sterilize: 0.3-l - 10 minutes, 0.5-l - 15 minutes. Roll up, turn over, wrap up.

Salad of carrots and cucumbers "Fragrance of summer"

Ingredients:
5 carrots,
8 pcs cucumbers,
100 g parsley and dill,
3 garlic cloves,
2-3 cloves,
4 tbsp vegetable oil,
1 tbsp salt,
1 tbsp Sahara,
10 ml of vinegar essence.

Cooking:
Grate carrots for Korean salads or cut into thin sticks. Cut the garlic into 2-3 parts, chop the cucumber into thin circles, chop the greens. Put the cucumbers and carrots in an enamel bowl, add salt and sugar, mix and leave to marinate for 1 hour. Then pour in vegetable oil, vinegar, mix and put on a slow fire until the juice boils. When the cucumbers change color, remove the container from the heat. Put a clove at the bottom of sterilized dry jars and fill the jars with hot mixture, layering with herbs and garlic. Cover with lids and put on sterilization: 0.5-l - 30 minutes from the moment of boiling. Roll up.

Carrot salad with garlic in tomato sauce

Ingredients:
2 kg carrots
1 kg fleshy tomatoes,
4-6 garlic cloves,
1 tbsp salt,
30 ml of table vinegar,
2 tbsp Sahara,
spices - to taste and desire,
6 tbsp vegetable oil.

Cooking:
Cut the peeled carrots into thin sticks or grate for Korean salads. Cut the stalks from the tomato, scald with boiling water, peel and chop in any way (in a meat grinder or blender). Chop the garlic with a knife or a press. Fry the carrots in hot vegetable oil until golden brown, pour over the tomato mass and add the garlic. Stir and simmer for 10 minutes while stirring. Then add salt and sugar, various spices to taste (coriander, black pepper, peppercorns, allspice, cloves, etc.), stir, cover and simmer over medium heat for 30 minutes. Stir occasionally. At the end of cooking, pour in the vinegar, mix and place hot in sterilized jars. Roll up, turn over, wrap up.

If you do not like the presence of tomato seeds in salads, find a rare Soviet device similar to a meat grinder with a funnel at the exit, called "Strumok" Passing tomatoes through it, you will get thick tomato juice at the exit, not even juice, but rather puree seeds and skins.

You can always find other interesting carrot salads for the winter on the pages of our website. Come in!

Good luck preparing!

Larisa Shuftaykina

If you like to experiment with homemade preparations, then you should definitely try a simple recipe - carrots in jars for the winter. It can be prepared in the form of vegetable caviar, marinated whole or in pieces, with a minimum amount of spices through a natural fermentation process, or with the addition of vinegar and spices according to a Korean recipe.

Recipe: carrots in jars for the winter

If you decide to prepare carrots for the winter in jars, recipes are very the simple ones will appeal to you first. For example, you can close fragrant carrot caviar in jars, which can become an alternative to squash caviar, which is so familiar in every family. It is also easy to prepare, and can be stored for 1-2 years.

As always, if you decide to cook according to a new recipe, then for the test it is worth preparing only 2-3 jars in the first year.

So you can taste the taste of the product, treat your family, and if the finished carrot caviar does not win love in your home, then you will not have several liters of the finished product left. Having tried one recipe, already in next year you can add other ingredients to your taste.

Carrot caviar can be used as a sandwich mass, as a side dish for meat dishes, or even as a sauce for them. This appetizer combines the sweetness of carrots, the sourness of juicy tomatoes, and the spicy aroma of spices that you can choose at your discretion.

Carrot - 1000 grams

Tomato - 2 pcs.

Lean oil - 0.1 l

Garlic cloves - 2 pcs.

Sugar - 1 tbsp.

Coarse salt - half a spoon

Table vinegar 9% - 1 tbsp.

To prepare caviar, you should choose young root crops, they are more juicy, so the taste of caviar is saturated. First, the carrot should be peeled, rinsed thoroughly with water to remove all particles of dirt from the surface, and then cut into arbitrary pieces.

Carrot slices should go into the neck of the meat grinder, which we will use to grind the vegetable. You can also use a food processor, but a blender will not work for this recipe. Thanks to the meat grinder, the carrot mass will turn out into small pieces, almost like cereals, and it is this consistency that is ideal for vegetable caviar.

Tomatoes must first be peeled, dipped in boiling water for a minute, and then also passed through a meat grinder, sending two peeled garlic cloves there. Mix all the crushed ingredients in a large bowl, and then send sugar and rock salt to them, pour in vegetable oil.

For cooking vegetable caviar, it is better to take a large aluminum basin or a pan with a thick bottom. It must be put on fire and simmer the vegetable mass at low heat for about 40 minutes. Stir the mass regularly, otherwise it will start to burn to the bottom of our dishes.

When 10 minutes remain before the end of the cooking process, pour acetic acid over the mass, mix and continue cooking. In the meantime, the vegetable mass is languishing on the stove, you should start preparing the jars, they must be sterilized. Already in the prepared container it is necessary to decompose the hot caviar and cork iron lids our delicious vegetables.

Made with Vinegar carrots for the winter in jars, recipes such allow you to store the finished product in the cellar and in the pantry, it will not deteriorate even at room temperature.

Carrots for the winter in jars: recipes

We know that carrots harvested from the beds can be perfectly stored fresh throughout the winter, for this the main thing is to sort out the vegetables, remove the spoiled root crops, dry them thoroughly, and then put them in boxes and leave them in a cool, dry room. Carrots are one of the main products on our table and an indispensable component for cooking most homemade dishes.

But if you want to diversify your homemade canning with a snack that looks amazing both in jars and on the dining table, then be sure to try recipe for small carrots for the winter in jars. With this method of harvesting, the roots must be harvested when they have not yet grown, the roots must be small and thin, such that they can be completely laid out vertically in a jar. Therefore, this preparation is best done in the middle of summer. We will get a whole pickled carrot with thyme and garlic.

Peeled young carrot - 2 kilos

Black peppercorns - 8 pcs.

Carnation buds - 8 pcs.

Mustard beans - tablespoon

Lavrushka - 4 leaves

Garlic - a couple of large heads

Thyme - 6 sprigs

Table vinegar - 200 ml

Sunflower oil - 100 ml

Coarse salt - 2 tablespoons

Granulated sugar - 150 grams

As you can see, there are a lot of ingredients in the recipe, but all these are spices and spices, thanks to which our pickled appetizer will turn out fragrant and spicy, but there is only one vegetable here - a young carrot. Please note that the weight of the already peeled vegetable is indicated here, so be sure to weigh it after processing. A young carrot is very easy to clean, sometimes it is enough to wash it thoroughly with a fine brush.

Spices and spices are very important to make delicious pickled carrots for the winter in jars, recipes you can add your favorite spices, and you can also add hot pepper to the preparation. At the bottom of each jar, put mustard in grains, then place a carrot vertically, after which you need to evenly distribute the spices in each container: lavrushka, thyme, peppercorns and garlic cloves.

When the jars are full, you should start preparing the marinade: mix salt and sugar in water, add vegetable oil, then boil for 3 minutes and pour in nine percent table vinegar. Jars filled with marinade can be hermetically sealed.

Can also be marinated vegetable mix. To do this, we will not finely chop and mix all the vegetables, on the contrary, we will cut each vegetable into large slices, and then put it vertically in a jar and marinate. All spices and ingredients for the marinade remain the same as in the above recipe. As for the vegetable component, you can take the leguminous green beans, large cucumbers, bell peppers, large onions.

Pickled carrots for the winter in jars: recipes

Delicious with onions carrots for the winter, recipes in a jar similar to the pickling options already presented, but this time we will chop the carrot by cutting it into circles. And the finished product can be served on the table as a snack and used to decorate festive dishes.

Fresh carrots - one and a half kilos

Bulb - 3 pcs.

Celery (seeds) - 1 tsp

Salt - half a teaspoon

Turmeric - 1 tsp

Chopped ginger - half a teaspoon

Sugar - table spoon

Water - two glasses

Apple cider vinegar natural - half a glass

For this recipe, carrots should be peeled and then cut into rings, about 1 cm thick. Boil water in a saucepan and put carrot slices in boiling water, boil for a couple of minutes so that the slices soften slightly.

The marinade must be cooked separately: dissolve sugar and salt in two glasses of water, send the indicated spices and half a glass of natural vinegar. When the marinade boils, it is necessary to send carrots and onions, cut into circles. But in jars it is necessary to lay out the workpiece when it cools down a little.

If you plan to store a pickled product for a year, then the jars must be closed with new iron lids, and for short-term storage in the refrigerator, you can use nylon, which must first be scalded with boiling water.

Of course, today carrot blanks are inferior in popularity to other pickling options, for example, tomatoes and cucumbers, but you should definitely try it. And you can choose recipes where the carrot is an additional ingredient, for example, it can be added to cabbage or pepper.

Recipe for pickling carrots for the winter in jars

Like other vegetables, carrots can not only be pickled, but also fermented. The appetizer turns out to be healthy and very tasty, and its preparation does not require much effort at all.

Carrot is the record holder for the content of vitamin A, and thanks to fermentation, the amount of useful substances will not only be preserved, but also multiplied. There are also useful minerals, as potassium and calcium, chlorine and phosphorus, of course, iron. Since when preparing such a pickled snack, we will not subject the vegetables to heat treatment, then all the useful substances in it will be preserved. And when you make sauerkraut at home, carrots are the main additional ingredient in this recipe.

Carrot - 1 kilo

Garlic - 1 head

Cumin to taste

Mustard seeds to taste

Sea salt to taste

Root crops should be thoroughly washed from the ground, and then peeled, removing the peel with a thin layer. Using a grater, chop the vegetable and put it in a large bowl. IN recipe for pickling carrots for the winter in jars you can use the same grater as for Korean cooking, which we'll look at later. The head of garlic must be disassembled into cloves, peeled and passed through a garlic press. And then the garlic mass must be mixed with carrots, also sending all the necessary spices and spices to it, as well as salt.

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

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

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

Recipe "Korean-style Carrots" for the winter

Garlic - 7-8 cloves

Hot pepper - a small piece

Sugar - 6 tbsp. spoons

Salt - 4 tbsp. spoons

Vinegar 9% - 3 tbsp. spoons

Vegetable oil - 1 cup

Grate carrots on a special grater (or on a large grater if there is no special “Korean” grater), mix with chopped garlic. Put hot peppers in a jar, fill with a mixture of carrots and garlic and pour boiling water for 15 minutes. Then drain the water, fill the jar with boiling marinade and immediately roll up. Turn on the lid, wrap until cool.

Salad with carrots and tomatoes "Autumn" for the winter

Garlic - 3 medium cloves

Salt - 1.st. spoon

Sugar - 2.st. spoons

Vegetable oil - 4 tbsp. spoons

Apple cider vinegar - 2 tbsp. spoons

Black peppercorns - 10 pcs

Carnation - 1-2 pieces

Ground coriander - 0.5 tsp

Grate the carrots on a coarse grater, peel and chop the tomatoes (using a meat grinder, blender, manually), chop the garlic too. Saute the carrots on low heat for 5 minutes, then add the tomatoes, garlic, sugar, salt and spices. Simmer under a closed lid for 20 minutes, stirring the vegetable mass from time to time. Add vinegar, mix and keep under a closed lid for another minute. Arrange in prepared jars, roll up, turn over on lids and wrap well until completely cooled.

Carrot caviar for the winter

Garlic - 2 medium heads

Ground black pepper - to taste

Vegetable oil - 220 ml

Salt - 1 tbsp. spoon

Sugar - 4 tbsp. spoons

Vinegar 9% - 2 tbsp. spoons

Peel and chop carrots and tomatoes, add butter, sugar and salt and simmer for 1.5 hours over low heat, stirring occasionally. A quarter of an hour before readiness, add crushed garlic and pepper, after another 10 minutes pour in vinegar, mix, hold under a closed lid for 3-5 minutes, put into prepared sterilized jars and roll up. Invert onto lids, wrap well and leave to cool.

Carrot juice for the winter

Sugar - 1-2 tbsp. spoons

Wash the carrots, peel, chop, cook in a small amount of water (1.5 - 2 cups) until softened. Cool, beat with a mixer until smooth. Add sugar to 500-600 ml of water and boil for several minutes. Combine hot syrup and carrot mass, bring to a boil, cook for 5 minutes, pour into sterilized jars, roll up. Invert onto lids, wrap to cool.

If you add juice from an apple or pumpkin to carrot juice, you will get products that are wonderful in taste and usefulness, which in jars will wait in line even until the next harvest. And in winter, citrus juice can be added to canned carrot juice.

Carrot jam "Orange Miracle"

Citric acid - 2-3 g.

Wash the carrots, peel, cut into equal pieces (slices, circles, cubes - if desired), cover with sugar and leave for a day to let the juice flow. Add a little water, cook until tender on low heat. Add citric acid(or lemon juice), boil for a few more minutes, put into ready-made hot sterilized jars and roll up. Invert onto lids, wrap to cool.

You can add orange or lemon peels, lemon balm (leaves), cinnamon, mint, vanillin and so on to carrot jam. It turns out "unrecognizable" unusual and tasty jam. They can decorate a cake, serve with tea, and just spread on bread.

Carrot blanks for the winter without sterilization: 5 recipes

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

Carrot blanks for the winter: affordable recipes for every taste

Carrots are a valuable source of vitamins. In order to preserve the harvest or stocks of this vegetable, you can do the following - create carrot blanks for the winter, which can be used in cooking if necessary. This process takes a little time, but allows you to create delicious salads and first courses, snacks and side dishes, full of vitamins and microelements, indispensable in winter, as well as in early spring.

Carrot blanks for the winter: golden recipes

It is best to prepare canned vegetables at home according to proven recipes that make up the golden fund of cooking. Approved by the hostesses, they have stood the test of time.

pickled carrots

This is a great option for salads and appetizers.

In order to pickle a vegetable in an amount of 1 kg, you will need:

garlic (always choose natural) - 60 g;
vinegar 9% (or essence diluted to this point) - 100 ml;
vegetable (here you can also use fragrant) oil - 200 ml;
finely ground salt - 30 g;
purified drinking water - 1 l;
sugar or other sweetener (including special) - 60 g (can be reduced).

It's a great option for salads and appetizers.

Peel all available carrots and cut them into even circles (not too thin);
Bring to a boil in a container with water, then cook for another 5 minutes;
glass jars (1 liter) should be sterilized in any convenient way;
Prepare marinade - purified water, salt and sugar / sweetener;
Place in them - oil, vinegar, garlic (sliced or chopped), carrots, then pour marinade, sterilize again (15 minutes in a saucepan with water);

Roll up jars, leave indoors until cool, then transfer to a cool place for winter storage.

carrot lecho

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

tomatoes (option in favor of ripe, but not soft) - 1 kg;
bell pepper - 1 kg (it is better to use contrasting colors for a visual effect);
rep. onion (yellow has the ideal taste and aroma for the dish) - 0.4 kg;
vegetable oil (sunflower) - 200-250 ml;
sand sugar (or ground lumpy) - 0.1 kg;
finely ground salts without additional flavor inclusions - 25-45 g;
vinegar 6% or 9% - 1 tbsp. l.

Preservation process:

It is best to keep the vegetable grated - it should be washed, peeled, chopped on a coarse grater;
Finely chop the tomatoes, then turn into puree by any method convenient for this;
Pepper cut into even and thin strips;
Peel the onion (cut into half rings);
Heat vegetable oil in a deep large container;
Put the carrots (boil it for 5 minutes);
Then put the prepared tomato puree, salt and sugar (boil for another 5 minutes);
The next vegetable is bell pepper (also boil for 5 minutes);
Onion (boil for 5 minutes);
Mix all the vegetables with a wooden spatula so that there are no oxidation processes, close the container with a lid (simmer for 60 minutes);
Then pour the vinegar into the vegetables and cook for another 10 minutes;
Sterilize jars and put hot lecho in them;
Roll up, store in the refrigerator or cellar.

Spins will be a great addition to dinner.

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

You can reduce the cooking time of carrots by using a recipe that does not require sterilization. It is perfect for preparing for the winter. It turns out a tasty and healthy seasoning, the basis for vegetable salads.

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

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

Thoroughly clean all vegetables before further cooking;
Cut the main vegetable ingredient into strips, add sugar, salt (leave for 30 minutes);
After that, add vinegar, spices (infuse for another 120 minutes);
Cut the onion into strips, fry, add to the carrots;
Pass the garlic through a press, add to the vegetables, leave for another 40 minutes.

Arrange the carrots in small jars, close the lids, put in a cool place.

Canning carrots at home with beets

Making canned carrots in your home kitchen is easy.

To implement this recipe, you will need (assuming that there will be 1 kg of carrots):

table beet - 3 kg;
ripe tomatoes (it is best to choose dense, with a small amount of juice) - 1 kg;
fresh garlic cloves - 100 g;
vegetable oil without aroma of seeds - 200 ml;
sugar - 100 g;
red ground pepper - 10 g;
rock salt - 45 g;
vinegar essence (undiluted) - 1 tbsp. l.

It is easy to make preservation from carrots in the home kitchen

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

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

How to salt carrots at home

Salting is another method of preserving this vegetable.

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

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

Close with lids and store in a cool place.

Carrots for soup: a step by step recipe

Preparing a vitamin soup dressing that can be used in winter is an important task. Carrots in such a dish will retain the maximum amount of useful components, which in winter will become a source of trace elements. The soup will be flavorful and rich.

For cooking, you will need (ingredients based on the fact that carrots will be 1 kg):

white cabbage (you can use young cabbage, then the preparation will be more tender) - 0.5 kg;
fresh greens (at the choice of the hostess) - 250 g;
salt - 125 g.

Making a vitamin soup dressing that can be used in winter is an important task.

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

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

Carrot salad with onion and tomato paste

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

For cooking you will need the following ingredients:

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

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

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

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

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

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

Recipe for harvesting carrots for the winter without sterilization

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

Read on Dacha6.ru:

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

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

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

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

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

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

Salad for the winter from carrots without sterilization

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

Carrot blanks for the winter: 5 delicious recipes

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

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

Preserving carrots for the winter at home: a classic recipe

To salt the root crop, you will need:

How salting happens:

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.
At this time, the root crop is being prepared. Carrots are washed, peeled.
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.
On upper layer carrots, a wooden circle is placed, and oppression is placed on it.
The container is left at room temperature for 4 days, and then mixed in the cold and stored in this state until winter.

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

Carrots for the winter: a golden recipe for harvesting

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

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

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

How to prepare a snack at home:

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.
Ready carrots are transferred to a sterilized container.
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.
Carrot pieces are poured with hot marinade, covered with lids and sent for sterilization. Half-liter jars should be processed within 20 minutes.
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

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

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

How to salt carrots for the winter for soup?

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

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

Pickling with dill

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

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

First of all, carrots should be peeled and washed. Next, the root crop is rubbed on a fine grater.
Fresh dill is rinsed, dried, chopped with a knife and added to the carrot pulp.
Then salt is added to the resulting mixture. Everything is thoroughly mixed and rumpled with hands so that the grated carrots highlight the juice.
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.
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.

Washed and peeled carrots are cut into circles.
Carrot pieces are blanched in boiling water for 3 minutes, and then transferred to a pre-sterilized container.
Seasoning is poured onto the carrots.
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.
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.
The appetizer is corked, placed upside down, wrapped in a blanket and left to cool completely.

You can open the prepared blank after 2 weeks.

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

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

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

Carrots are almost as ubiquitous as onions and are an essential ingredient in countless dishes. You put carrots in soup, and in stews, and in lecho, and in pilaf, and in salads. And bell peppers stuffed with carrots! In a word, she is everywhere. But almost always in the background. And let's give her the first role, and even prepare for the winter.

After all, carrots have a beneficial effect on vision, improve complexion, give us vigor and increase energy. In addition, it belongs to those rare fruits, the quality of which does not deteriorate from culinary processing.

And you can prepare it in the form ready meals, for example, salads or caviar, and in the form of dressings, side dishes and other semi-finished products. It can be stored frozen, dried or dried.

So, let's look at it in order. We will prepare the jars in advance by washing and sterilizing them.

Drying carrots for the winter

1. My carrots and blanch for 15-20 minutes, then throw them into cold water.

2. Only after that we clean each carrot, removing the skin, and cut into strips, or circles, or cubes. Or you can rub it coarsely on a regular grater or on a Korean one.

3. Put the chopped carrots on a baking sheet and place in the oven, heated to 80 ° C, for 5-6 hours. While it is there, it must be periodically stirred and turned over, achieving uniform drying.

4. Let the dried carrot fragments cool completely and place them in containers or jars, the main thing is that they are tightly closed.

If you have an electric dryer, then this is even better: we set the temperature in it to 40 ° C, and with it most of the nutrients are completely preserved.

Freezing carrots

1. We select medium-sized carrots, absolutely whole and healthy.

2. We wash them, clean and cut into strips or whatever we want. You can rub it coarsely, and small carrots are generally frozen whole.

3. Prepared carrots are subjected to blanching: chopped - 2-3 minutes, whole - 5-6. We throw the carrots extracted from boiling water into cold water for a couple of minutes, then wipe them with towels and dry them.

4. We distribute the dried carrots into bags and place them in the freezer.

Carrots preserved for the winter

The calculation is provided for 10 cans of ½ liter
Ingredients

Carrots, 3½ kg

Vinegar 6%, 250 ml

Sugar, 50 g

Salt, 50 g

Water, 2 l

1. Cooking carrots - wash, peel, cut, in this case into circles.

2. After salting the water (20 g of salt per 1 liter of water), boil it and blanch the carrot circles in it for 5 minutes.

3. Prepare the filling according to the recipe: throw sugar and salt into the water, boil and pour in the vinegar. After boiling, the filling is ready.

4. We lay out the blanched carrots in jars and fill with hot filling.

5. Sterilize for 20 minutes and roll up.

Such a carrot goes to a side dish for meat, it can be put in salads - very convenient.

Dried carrots

Ingredients

Carrots, 1 kg

Citric acid, 5 g

Sugar, 200 g

Vanillin

1. Cut the prepared carrots into circles, the thickness of which does not exceed 1 cm.

2. Sprinkle them with sugar mixed with citric acid and vanilla.

3. We put the sprinkled carrots under oppression and wait for the juice to appear.

4. When the juice stands out, put the dishes with carrots on the fire and heat slowly until boiling.

5. When the juice boils, drain it. Arrange carrot slices on a baking sheet and dry in a slightly heated oven. Carrots should retain the elasticity of the circles.

Marinade carrot. Recipe

Ingredients

Carrot, 750 g

Tomato paste, 1-2 tbsp

Onion, 200 g

Broth (any), 120 g

Vegetable oil, 100 ml

Vinegar 3%, 1 des l

Sugar, 1 tsp

Lavrushka, 2-3 leaves

Ground black pepper

1. Cut carrots into strips, onions too. We put them in well-heated oil and sauté for 10 minutes.

2. Add tomato paste to them, stir thoroughly and simmer for 10 minutes.

3. Pour in the broth and vinegar, put sugar and simmer for a long time, until tender. 5 minutes before the end of the stewing process, put the spices.

4. We lay out the hot mass in jars and roll it up.

Dressing "Vitamin" for salty soup, for the winter

Ingredients

Carrots, 1 kg

Onion, 1 kg

Sweet peppers, 1 kg

Tomatoes, 1 kg

Greens, 1 kg

Salt, 1 kg

1. Three large carrots, cut sweet peppers into strips, and onions and tomatoes into cubes. We chop the greens finely.

2. Sprinkle everything with salt and mix well.

3. We put them in jars more tightly, close them with nylon lids and put them in the refrigerator for storage.

Carrots with apples and horseradish, snack in jars

Ingredients

Carrots, ½ kg

Horseradish, spine, ½ kg

Apples, ½ kg

Salt, 1 tbsp with a slide

Sugar 2 tbsp without top

Vegetable oil, 2 tbsp

Vinegar 9%, 1 tbsp

Water, 2 tbsp

1. Three large roots and apples and mix.

2. We take 2 jars of 1 liter each and fill them with a mixture.

3. Prepare the marinade by dissolving salt and sugar in water and vinegar, pour it into jars.

4. Pour 1 tablespoon of oil into each jar, cover with lids and set to sterilize.

5. After 10 minutes of boiling water, roll up.

Carrots stewed with beets, can be used as a dressing for borscht in winter

1. We cut into cubes both carrots and beets, mix and place in jars with a capacity of 1 liter.

2. Pour 3 tablespoons of oil into each jar.

3. Covering the jars with tin lids without rubber bands, put them in the switched off cold oven.

4. Turn on the heating and bring the temperature to 160-180 ° C, and with it we keep the jars in the oven for 35-40 minutes.

5. We take out the jars, pour 1 tablespoon of oil + 1 teaspoon of vinegar 6% into each and roll it up. We take other lids, new and sterilized.

Delicious preparation: carrots fried in tomato sauce

Ingredients (for 1 liter jar)

Carrot, 600 g

Tomato sauce, 400 g

Vegetable oil - fry

1. Fry the carrots cut into strips in oil, bring to readiness.

2. Put it from the pan into the pan, add salt and sauce, mix, achieving uniform distribution.

3. We heat, bring to a boil and cook for 7 minutes.

4. We fill the jars without reaching the top 2 cm. We sterilize a liter jar for 50 minutes. If you took two ½ - liter instead, then the sterilization time will be reduced to 35 minutes.

Carrot and garlic seasoning for the winter, recipe

Ingredients

Carrots, 1 kg

Garlic, 100 g

Tomatoes, 1 kg

Salt, 1 tbsp

Sugar, ½ tbsp

Vegetable oil, 1 tbsp

Vinegar 9%, 1 tbsp

Ground red pepper, 1 tbsp

1. Three large carrots and fry in oil for 10 minutes.

2. We release the tomatoes from the skin, chop and add to the carrots, along with salt and sugar.

3. Slowly cook for 1½ hours. 10 minutes before the end, add vinegar, boil.

4. We lay out the seasoning in jars and roll it up. Turning the jars over and putting them on the lids, wrap them up. Keep it that way until it cools down completely.

Vegetable caviar with carrots, how to cook

Ingredients

Carrots, 2 kg

Onion, 1 kg

Sweet peppers, 3 pcs

Tomatoes, 3 kg

Beets, 1 kg

Hot pepper, 1 pod

Salt, 3 tbsp

Sugar, 1 tbsp

Vegetable oil, 800 ml

Vinegar 70%, 1 tbsp

1. Grind vegetables in a meat grinder and mix.

2. Place in a saucepan with sugar, butter and salt, heat. Let it boil slowly for 2 hours. At the end, pour vinegar into the pan and mix.

3. Fill jars with a fiery mixture and immediately roll them up. We put the jars on the lids and wrap them up - let them cool slowly and for a long time.

Carrot caviar "Eating" for the winter

Ingredients

Carrots, 1 kg

Onion, ½ kg

Tomato paste, 1 tbsp

Vegetable oil, 1 tbsp

Bay leaf, 5 pcs

Ground black pepper

Water, 1 l

1. Three large carrots, chop the onion. We put the onion in an enameled pan, pour in the tomato paste diluted in water, spices and simmer.

2. Separately, stew carrots in water.

3. When both of them are almost ready, mix everything together and send it to the oven, heated to 200 ° C.

4. After keeping the vegetables there for ½ hour, roll them up.

Carrot "Garlic", a delicious snack

Ingredients

Carrots, 1 kg

Garlic, 200 g

Vegetable oil, 1 tbsp

Brine

Salt, ½ tbsp

Water, 4 tbsp
1. Cut the carrots into cubes, chop the garlic.

2. Mix garlic with carrot cubes, add oil and mix.

3. Prepare the brine, fill it with carrots and garlic. We lay out the mixture in jars ½ - liter.

4. We put them on sterilization for 20-25 minutes and roll them up. Turning the jars over, wrap them well.

Salad of carrots and bell peppers and tomatoes for the winter

Ingredients

Carrots, 1 kg

Onion, 1 kg

Bulgarian peppers, 1 kg

Brown tomatoes, 1 kg

Vegetable oil, 2 tbsp

Sugar, ½ kg

Fruit vinegar, 2 tbsp

Salt, 1 tbsp

Water, 1 tbsp

1. Dice all vegetables.

2. Cook the marinade, dip the carrot cubes into it and cook them for 10 minutes.

3. We throw everything else sliced \u200b\u200bto the carrot, cook for ½ hour.

4. We take jars ½ - liter, sterilized, and lay out the boiling mixture in them.

5. We roll up, after which we wrap it up well, turning the jars over.

Carrot salad with beans

Ingredients

Carrots, 1 kg

Beans, 2 tbsp

Onion, ½ kg

Salt, 2½ tbsp

Sugar, 1 tbsp

Vegetable oil, 1 tbsp

Vinegar 70%, ½ tsp

1. Cook carrots and beans separately until fully cooked.

2. Gently cut boiled carrots into cubes, onions into half rings.

3. Combine onion half rings and carrot cubes with beans, mix and simmer together for 1 hour.

4. We put it in jars and roll it up.

Carrot and Brussels Sprouts Garnish

Ingredients

Carrot

Cabbage

Water, 1 l

Salt, 20 g

Table vinegar, ½ tbsp for 1 jar of seaming with a volume of 1 liter

1. Carrots, cut into medium-sized cubes, blanch for 5 minutes. Pour cold water over, put the cubes in a colander.

2. We also blanch the sorted cabbages for 5 minutes, dip them in cold water and decant it.

3. We begin to fill the jars with a capacity of 1 liter: put carrots on the bottom, cabbage on top. It should not be overly compacted.

4. Cook the marinade and pour it hot into jars. Add vinegar to each jar, as stated in the recipe, and put on sterilization

5. It is necessary to sterilize for 40 minutes, after which we roll up the cans, turn them over, and it is not necessary to wrap them.

Carrot puree for children and adults, with sea buckthorn juice. Useful blank

Ingredients

Carrots, 1 kg

Sea buckthorn juice, 300 ml

Sugar, 300 g

1. We completely boil the carrots and wipe through a sieve - we get mashed potatoes.

2. Add sugar and juice, heat and cook for 15 minutes.

3. While the puree is boiling, pour it into jars and immediately roll it up.

Puree in jars, carrot-apple

Ingredients

Carrots, 1 kg

Sour apples, 1 kg

Sugar, 200 g

1. Peel and boil carrots until they become soft. We pour a little water.

2. We wipe the boiled carrots, we get carrot puree.

3. Pulp of apples, without core and peel, grind in a meat grinder.

4. Combine carrot and apple puree into one, add sugar and mix.

5. We put the mass to the fire, we achieve its boiling. We transfer it to jars and put it on sterilization: 12 minutes ½ - liter, 20 minutes 1 - liter.

6. Roll up.