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Winter carrot salad for the winter. Carrot salad for the winter

Pickled carrots for the winter is a great product that will come in handy for holiday table during the cold season. It can be prepared in a variety of containers - wooden barrels, jars, plastic buckets and even pots. The result is a tender, aromatic and savory snack. You can prepare pickled carrots as whole root crops, as well as circles, cubes. But young carrots look especially attractive in jars.

Pickled carrots in jars for the winter

It does not take much effort to cook a vegetable, which is very important, because housewives do not always have time for a long twist.

Ingredients you need for the appetizer:

two kilograms of fresh medium-sized carrots;
two bay leaves;
one teaspoon of ground cinnamon;
one hundred grams of granulated sugar;
fifty grams of salt;
one tablespoon of vinegar;
liter of pure water.

The first step is to put a large container of water on the fire so that it boils. We prepare carrots - wash, peel, cut into several parts. We send it to boiling water and cook for about five minutes until half cooked. Cooking time depends on the thickness of the pieces and the type of vegetable. Three minutes will be enough for young fruits, but ten minutes may not be enough for mature ones.

We take the mass out of the water, let it cool. We cut the vegetables in a warm state into pieces of the required size and shape: rings, half rings, straws. And we shift into jars prepared and sterilized in the oven. Next, we do the marinade - boil water, pour all the spices into it and cook for five minutes.

Pour the mass of vegetables in jars with fresh and hot marinade, pour vinegar on top. We cover them with lids and again put them on sterilization in a water bath. We roll up with tin lids, send under a warm blanket. After complete cooling, the jars are stored in a dark and cool place: cellar, garage, basement.

With vegetables according to this recipe, you can cook carrot salad, soup, sauces and other dishes.

Classic Spicy Pickled Carrot Recipe

Spicy carrots with the addition of pepper are an excellent preparation for the winter, which can even replace the usual sauerkraut and will spice up any dish on the table. To prepare this snack, you will need the following set of products:

one kilogram of fresh medium-sized carrots;
three chili peppers;
one hundred milliliters of table vinegar;
one tablespoon of salt;
one tablespoon of sugar;
water - one liter.

Step by step preparation:

1. Fruits need to be washed with a brush to get rid of the peel. If they are young, then it will be enough to wash them of dirt, because the skin layer is thin.
2. Cut carrots into small cubes. Peel and cut the pepper.
3. Prepare jars for packing vegetables. Wash, sterilize in an oven or in boiling water, then dry.
4. Put the vegetables into the prepared containers, carefully tamping each piece, because the quality of the sharpness of the snack depends on it.
5. The marinade is being prepared. Put water on fire and bring to a boil. After adding sugar, salt and vinegar to the boiling liquid, remove from heat when the crystals are completely dissolved.
6. Pour vegetables with hot marinade and roll up with tin lids.

Store until cool upside down under a warm blanket, then in a dark and cool room without access to sunlight for six months.

Carrots in jars with sweet and sour marinade

Ingredients for carrots in sweet and sour marinade at home:

two or two and a half kilograms of carrots;
fifty grams of sugar;
fifty grams of salt;
five cloves of garlic;
eight peas of allspice;
a glass of nine percent table vinegar;
liter of water;
three teaspoons of citric acid.

The first step is to prepare the jars: sterilize in the oven for two hours at eighty degrees or boil in boiling water for an hour. It is not recommended to use detergents for glass cleaning, only soda. While the containers are being sterilized, you can do carrots - wash and peel, cut in any way that is needed for the recipe, then put in jars.

Garlic is also peeled, cut and sent to containers, pour all the spices. At this time, water boils, which will then fill the jars. Cover the container with lids and leave for twenty minutes. Next, drain the solution, put salt, sugar, citric acid in it and put it on the stove to boil. After that, you can add vinegar, boil for thirty seconds and pour it over the jars again.

Roll up the jars with lids and put them away for storage in a designated special room with low air temperature and without sunlight. It is better to store such carrots for the winter in large quantities, because after the first seaming it will be difficult to stop.

Carrot recipe in 5 minutes

This winter recipe features a special garlic-scented marinade that allows the carrots to soak into the brine quickly. To prepare in five minutes, you will need the following set of products:

a kilogram of medium or small carrots;
two hundred grams of garlic;
one hundred and fifty milliliters of odorless vegetable oil;
one tablespoon of salt;
two tablespoons of sugar;
five tablespoons of vinegar;
one liter of water.

Step by step recipe:

Step 1. Place a large pot or bowl of water on the stove to bring the liquid to a boil while the carrots cook.

Step 2. Wash the vegetable, peel, dry a little and cut into long sticks. Pieces of carrots can be equal in size to the height of the jar or reach its middle. The thickness should not be more than half a centimeter so that the carrots can marinate well.

Step 3 Put the vegetables in boiling water and cook for five minutes. They shouldn't boil. Send them to a colander and rinse with running water. Due to a sharp change in temperature, the vegetable will not lose the elasticity of the pulp and its color.

Step 4. Pass the garlic through a meat grinder or garlic press. Mix with oil, grind to get a distinct and rich taste of garlic.

Step 5. Send the jars in which the carrots will be rolled up for sterilization in the oven or in a water bath for an hour.

Step 6. Put vegetables in prepared containers, pour with a mixture of garlic and oil, leave for a few minutes to prepare the marinade.

Step 7. Put salt, sugar into boiling water and cook for ten minutes. Then mix and strain. Pour boiling water over jars of carrots and close with tin lids.

Step 8. It is required to re-sterilize in a water bath for twenty minutes, then remove for several days to cool under a warm pickling blanket.

Carrots pickled whole for the winter in jars

Carrots are cooked whole. After opening the jars, vegetables can be cut or used in any form. This appetizer goes well with pickled tomatoes, mushrooms or peppers. For cooking, you will need the following set of products:

a kilogram of fresh carrots of the same size and variety;
twenty-five grams of granulated sugar;
twenty grams of rock salt;
eighty milliliters of table vinegar.

Vegetables must be thoroughly washed, peeled, dried on a paper towel, and then dipped in boiling water. Cook carrots for no more than ten minutes so that they do not lose their natural flexibility and turn into loose pieces. During cooking, add a pinch of salt and cook until half cooked.

Prepare marinade. To do this, boil all the water indicated in the recipe, add salt and sugar, continue to boil for five minutes. After that, you need to remove the liquid from the fire and pour it over the carrots laid out in sterilized containers.

Send the jars to boiling water for half an hour for sterilization a second time, then immediately roll up the lids and store them in a specially designated place.

These salted carrots can be kept closed for quite some time. long time- two years. But before that, you need to wait at least two months for the appetizer to be completely marinated. When opened, the dish is stored in the refrigerator for no more than two weeks, otherwise the vegetables will deteriorate and the marinade will ferment.

Korean style carrot with spicy marinade

Carrots in Korean are known to everyone. This is a spicy snack that can always be served with cabbage, fish, potatoes or rice. To prepare carrots according to this recipe, you need to take:

half a kilogram of carrots of the same size and variety;
one hundred grams of onions;
fifty milliliters of odorless sunflower oil;
three cloves of garlic;
coriander seeds to taste;
two tablespoons of vinegar;
half a teaspoon of sugar;
half a teaspoon of salt;
seasoning for carrots in Korean to taste;
ground black pepper or peas to taste.

Wash and peel vegetables. Grate on a special grater for carrots in Korean style or finely chop into strips with a knife. Next, grind the garlic in a garlic press or cut into small cubes. Grind coriander in a mortar, mix with carrots and garlic. Pour all the sugar, salt, pepper into the mixture. Finely chop the onion and fry in a pan with hot sunflower oil until golden brown.

Extract from oil ready bow and transfer to a separate container for use in other recipes (this one will no longer be needed). Pour the oil into the carrots and mix well, add vinegar. Fill prepared sterilized jars, pack tightly and close with lids.

You only need to store the workpiece in the refrigerator and no more than two months, because this recipe is not intended for long-term storage. The shelf life can be extended by marinating the carrots. It will allow the canned snack to stand closed for about six months.

If the onion that was extracted from the oil has nowhere to go, then it is perfect for harvesting carrots according to another recipe. To do this, it is enough to use not raw, but fried onions when pickling vegetables.

Carrots, canned without jar sterilization

Ingredients for Canning Delicious Carrots Without Sterilization:

one kilogram of medium-sized carrots;
two hot peppers;
three heads of garlic;
ten peas of pepper;
five pieces of cloves;
bay leaf and dill to taste;
a liter of cold water;
two tablespoons of salt;
four tablespoons of nine percent vinegar.

Wash, peel and dry carrots. Cut in any way you like: cubes, circles or straws. If the vegetable is very small, then it can be pickled whole, but for the best brine effect, it needs to be cut into at least two bars.

Sterilize jars in the oven at one hundred degrees for an hour or in boiling water for half an hour. Then put in them garlic, cut into petals, hot peppers, bay leaves and other spices, greens to taste. Place carrots on top. Pour each container with hot brine from sugar, salt, vinegar. Close the lids tightly and leave to cool under a warm blanket.

When the preservation has cooled, put it in a cold and dark place. The pickle will be ready to eat already three weeks after spinning, and in general it will be stored for about a year.

One of the most popular recipes for preparations is carrots. And this is not surprising, because it has useful vitamins. And besides, it is very tasty and loved by the whole family. Vegetable being prepared different ways, pickled, made spicy, sweet and in the form of salads. In any case, it turns out to be incomparable in taste, the main thing is to follow the recipe correctly.

You can vary the ingredients to your liking. Add one or another component in a larger or smaller amount. The main thing is not to deviate much from the recipe.

Easy way to marinate

Fresh and crispy pickled instant carrots. You will need:

4 large spoons of sugar;
2 tablespoons of table salt;
6 tablespoons of vinegar.

The ingredients are designed for liter jar of blanks. The bank does not need to be sterilized in advance. Rinse with baking soda and pat dry.

Cooking:

Spicy salad

Carrots of this preparation turn out to be quite specific in taste, but that is why many housewives fell in love with it.

kilogram of carrots;
cinnamon stick;
clove stick;
2 cloves of garlic;
bunch of parsley.

vinegar 6-7 tablespoons;
2 tbsp. spoons of granulated sugar;
3 teaspoons of salt.

Cooking:

Recipe for pickled carrots Minutka

Vegetables prepared this way , does not require long exposure. Within a few hours you will be able to enjoy the unique taste of this salad.

You will need:

kilogram of carrots;
2-3 bay leaves;
3-4 cloves of garlic;
a couple of peas of allspice.

For marinade:

glass of water;
2 tbsp. spoons of vinegar essence;
20 grams of sugar;
20 grams of salt.

Cooking:

Canned blank without sterilization

Many do not know that you can cook delicious pickled carrots for the winter without sterilization. In the meantime, such carrots turn out to be very tasty.

Necessary:

2 large spoons of table salt;
3 tablespoons of granulated sugar;
40 ml of vinegar.

Cooking:

Carrots without sterilization are crispy and fragrant. It can be served as a salad or side dish for meat dishes.

Preparing winter salads

If you managed to find in the store or collect a young small carrot from your own garden, then you are incredibly lucky, because it this vegetable has an irresistible taste and do not leave anyone indifferent. For this recipe, there is no need to add additional ingredients. The vegetable itself has a bright and rich taste.

Compound:

kilogram of carrots;
sugar and salt 1 tablespoon;
4 large spoons of vinegar essence.

Cooking method:

Unfortunately, you can take a sample from such carrots no earlier than a month later. But the wait is worth it.

Carrot and onion snack

This salad is real storehouse of vitamins in winter. You will need:

How to cook:

Carrot and onion salad helps in the fight against viruses and strengthens the immune system, which is especially needed in winter.

Korean salad with garlic

To prepare a delicious and fragrant Korean salad, take:

How to cook spicy carrots:

Peel the vegetables and cut: carrots into thick circles, and garlic into slices.
Prepare marinade from sugar, salt, vinegar and water.
Fill sterilized jars with vegetables and pour over the marinade.
Close with steamed lids and put in a dark, cool room.

Preparation with red pepper

Be careful this very spicy salad! You need to take:

How to pickle:

scalding carrot

This recipe is for spicy lovers. Carrot turns out spicy and crispy. Serving this salad to the table is a pleasure.

You will need:

2 kilograms of carrots;
5 pods of red hot pepper;
a bunch of any greens.

4 tablespoons of vinegar essence 9%;
3 tablespoons of granulated sugar;
2 tablespoons coarse salt;
2 glasses of water.

Cooking:

A wonderful carrot marinade will be an addition to almost any of your dishes. It can be mixed with other salads, added to soups and consumed as an independent dish.

You will need:

How to cook carrot marinade;

Technology does not stand still. And in our time, special marinators have appeared on the market that speed up the process of marinating winter salads.

Recipe in marinator

You need to take:

How to cook:

Treat yourself and your loved ones with a delicious mouth-watering jar of carrot salad in winter. Follow the recipe and listen to the recommendations. And your snacks will not be equal!

Attention, only TODAY!

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 the most different 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

More tastier than blanks carrots 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 down with a lid until the snack is completely cooled. 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

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. orange 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 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. Semi 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.

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 not only numerous useful properties famous for carrots. 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, preparations for the winter from carrots in the form of independent dishes, where she is finally allotted the main role. When the main crop is harvested, sorted and put into storage, 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 interesting recipes there are many on 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 enamel saucepan, bring to a boil, then add vinegar, bring to a boil again and remove from heat. Sterilize filled jars for 20 minutes, then roll up. Use your preparation as a side dish for meat dishes and for salads.

carrot marinade

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

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

Carrots with horseradish and apples

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

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

Carrot "Garlic"

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

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

Stewed carrots with beets "Delicious couple"

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

Roasted carrots in tomato sauce

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

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

Seasoning "Orange Summer"

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

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

Carrot and Brussels Sprouts Garnish

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

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

Vegetable caviar with carrots "Generous garden"

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

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

Carrot caviar "Bunny"

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

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

Carrot salad "Unpretentious"

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

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

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

Carrot salad with beans "For your loved ones"

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

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

Dressing for soup "Vitamins for winter"

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

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

Carrot puree with sea buckthorn juice "Sunny mood"

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

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

Carrot-apple puree "Flamingo Flight"

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

Cooking:
Boil the peeled carrots until soft in a small amount of water. Wipe through a sieve. Peel apples and seeds, cut into small pieces and pass through a meat grinder. Combine the two ingredients together, add sugar and stir. Bring the mass to a boil, 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:
Wash the carrots thoroughly, peel and cut into circles no more than 1 cm thick. Sprinkle the carrot circles with sugar and citric acid and vanilla and put under oppression until 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

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