Carrot sauce for the winter. "Vitamin" dressing for soup, salty, for the winter

Who among us doesn't like carrots? As children, we were always told that if you want to be healthy and for your eyes to see all the bugs, then eat more carrots. So we gnawed at it at every opportunity, getting great pleasure.

It is really, very useful, it has properties that have a beneficial effect on our body, strengthens the cardiac system. It contains vitamins, minerals, which helps improve the functioning of the liver, kidneys, and lungs.

In winter, when our body weakens and needs support, it must be nourished with various benefits. Carrots are very suitable for this purpose. After all, like no other product, it increases a person’s immunity, and also improves his internal mood.

We use this vegetable in many dishes: first, second, in various salads. Therefore, it should always be in the house. To do this, you need to stock up on it in time and be able to store it for future use. About how to preserve carrots for the winter, a recipe for preparing them for future use, together with the editors of the site www..

There are several options. You can store carrots for future use:

IN in kind . After washing and drying it, we put it in a box, sprinkling each layer with sawdust (preferably spruce or pine).
Dried version. Throw the carrots into boiling water and blanch them for 5 minutes. Then let it cool, cut into rings and place on a wooden surface and place in the sun or in the oven (without closing the door) on a baking sheet.
In the form of conservation.

Let's talk about the last option. How to make preparations from carrots for the winter so that they don’t lose their healing properties and it was appetizing not only to look at, but also to taste.
Today we will look at three recipes: caviar, jam and juice.

Caviar

Ingredients:
Carrots - 1 kg.
Onion - 0.5 kg.
Oil (vegetable) - 0.4 kg
Tomato paste - 100 gr.
Garlic - 3-6 cloves
Spices (salt, pepper) - to taste

Dilute the paste with water to medium thickness; do not use for this purpose. metal utensils. Add finely chopped onion, 150-200 grams of oil, and a pinch of salt. Mix and put on medium heat stew. Make sure the onion becomes soft but not boiled.

While everything is stewing, we are working on the main product. Washed and peeled carrots must be grated coarse grater or pass through a meat grinder. Transfer to an empty bowl and add the remaining vegetable oil and fry, do not forget to add 50-70 gr. water. Then mix it with the prepared stewed onion and tomato paste. Place the pan in the oven. After it boils, you need to simmer the caviar for another 1-1.5 hours.

Before finishing, add spices - garlic, pepper. Mix. At the very end of cooking, add salt and a few bay leaves for flavor. It is necessary to move everything carefully so that all components are well connected.

While it is hot, place the finished caviar into prepared jars. We place them side by side, in a row, cover with a warm blanket and leave for 10-15 hours until it cools down.
This preparation can be added to first courses, used as a side dish for second courses, or on its own, separately from everything else.

Sunny jam

We are used to salads, soups, various carrot marinades, and I will teach you how to make jam. Red as the sun!

For this we need:

1 kg. red carrots, one and a half kg. granulated sugar, a quarter of a bag of vanillin, half a lemon.

Cooking method:

Rinse the root vegetables thoroughly, peel them, and repeat the water procedure. Cut into round slices 1-1.2 cm thick. Leave to cook in enamel basin. Then we will give the boiled carrots an aesthetic appearance. Cool. We trim the edges of each ring with waves or cloves.

We make syrup from 1 kg of sugar and 350-400 g. water, bring to a boil. Throw boiled curly carrots into it for 5 minutes. Turn off the fire and forget about the jam for 7-8 hours. After the time has passed, add the rest of the sugar and boil it a second time. Before finishing cooking, do not forget to add pre-diced lemon. The jam should be clear and the syrup should be thick.

After it has cooled, add a little vanilla for flavor. Pour it into jars and close. I am sure that if you do not reveal the secret of what product this masterpiece is brewed from, then no one will guess! This will be your delicious, sunny, winter surprise…. Only you will know how to preserve carrots for the winter.

Juice
Any fruity vegetable juice useful for preventing certain diseases. So carrot helps with diseases of the liver, blood vessels, kidneys, and can also be used, simply, for prevention. Only he demands special way preparation and storage: use only glass or enamel containers.

Work progress:
We choose root vegetables for juice so that they are without blemishes. Wash thoroughly, clean, then rinse. Using a juicer, prepare juice. We leave it for a while until it settles. Then carefully, trying not to shake, strain, pour the juice into the pan. Place it on the stove to heat it up. We bring the temperature to 80-90 degrees C. Then pour it into prepared jars (not to the very edges), close and set for sterilization for 30-35 minutes, temperature 100-110 degrees C.
I hope that this drink will give you strength on a frosty day!

All preparations must be stored in a cool and dark place, in a cellar or in cabinets designed specifically for preservation, on the balcony. I wish you a good mood!

The well-known carrot contains an impressive amount of vitamins and minerals. Just two pieces contain daily norm vitamin A, which has a beneficial effect on vision. If a person is deficient in this vitamin, there is a risk of night blindness. And also great influence carrots have an effect on:

Cardiovascular system. Regular use Carrots reduce the risk of stroke.
Gastrointestinal tract. Effectively helps with constipation and hemorrhoids.
Kidneys and liver. Carrots perfectly cleanse the body and remove excess fluid and bile.
Skin. Prevents the appearance of wrinkles and rejuvenates, smoothes the face.

To be healthy and young all year round, it is necessary to consume this valuable vegetable. There are a huge number of recipes for preparing carrots and other vegetables for the winter. If the summer carrot harvest turned out to be a success, then you can certainly use one or more recipes and do your own canning.

It could be:

Chopped or grated frozen carrots.
Salted preparation with pepper.
Naturally preserved with pepper and salt.
Sterilized pickled carrots with peppers.
Marinated preparation with pepper.
Preparation in the form of salads from carrots and other vegetables.
Preservation in the form of juice or puree.
Carrot jam or jam.

Frozen carrots very easy to prepare. To do this, you need to wash, peel and cut the root vegetable in any convenient way. Pack into containers and put away freezer. Keep the carrots this way maximum quantity vitamins In winter, it can be consumed raw or added to various dishes. For example, soups or salads.

Salted carrots also retain a large amount useful substances. It is convenient to prepare and add to soups, salads, and hot dishes. There are several ways to pickle root vegetables:

Salted whole carrots for the winter

Ingredients:

Carrots - to taste.
Salt - 60 grams.
Water - 1 liter.
Pepper - a pinch.

Preparation:

Wash and peel the carrots well. Boil water and add salt. Stir until completely dissolved and boil for another five minutes. Turn off the heat and leave until completely cool.

Prepare a wooden container. It should be deep and wide so that whole carrots can be laid in rows. Place and pour brine ten to fifteen centimeters above the carrots. Place the container under the press and leave it at room temperature for four to five days. Then, move the carrots from the kitchen to cool place and leave it there until winter.

Don't be afraid that you can over-salt the carrots. If there is a lot of salt, then before serving or adding it to dishes, the carrots should simply be kept in filtered liquid.

Pickling chopped carrots for the winter

Ingredients:

The quantity of products must be taken according to your taste.

Preparation:

Peel the carrots, wash them and cut them into slices or any other shape. Take a container made of glass or wood, sterilize it and sprinkle a little salt and pepper on the bottom. Place the pieces in the container, not reaching about one quarter of the way to the edge.

Prepare the brine. To do this, you need to boil the liquid, add salt and wait another five minutes, turn off the heat. Leave the liquid to cool. Next, fill all the carrots in the jars with this brine. Press down tightly in any convenient way and leave it this way for four to five days at room temperature for better fermentation. Then, transfer from the kitchen to a cool place.

Recipe for pickling carrots with sterilization for the winter

Ingredients:

Water - 1 liter.
Salt - 30 gr.
Pepper - 1 pinch.
Carrot

Preparation:

Wash the carrots, peel them and immediately place them in boiling water. Let it cool a little and cut into small circles. Prepare a glass container and place the carrots there.

Cook the brine exactly as described in the recipes above and pour the juice over the vegetables. Cover the jars with a lid and place them in a wide saucepan filled with water. Place on fire to sterilize. The boiling time depends on the volume of the glass container. If the jars are half-liter, then they should be sterilized for forty minutes, but if they are liter, then fifty. To prevent the jars from bursting, it is best to lay any fabric on the bottom of the pan.

Very delicious carrot turns out in various marinades. If you already have quite a lot of experience in conservation, then you can safely experiment with product composition and prepare at your own discretion. Add something new and piquant or, conversely, remove an ingredient that is unsuitable for the taste of the household.

Pickled carrots for the winter. Recipes - very tasty!

Preparation:

Take a carrot, peel and remove excess skin well and rinse. Boil water, add salt and place the root vegetable in it. It is advisable to cook for another three to five minutes and remove. Cool, cut into any shape you like. Do not pour out the water, but add all the seasonings and spices. Stir and boil for five minutes.

Prepare a glass container and place vegetables there. Pour boiling juice, cover with sterilized lids and place the jars in a wide pan of water. It is necessary to boil the workpiece for twenty to twenty-five minutes. Then roll up the lids, turn over and leave to cool under a blanket. After about a day, remove the jars from the kitchen to a cool place.

Bulgarian pickled carrots for the winter

This is a very simple recipe that does not require any special skills or years of experience in the kitchen.

Ingredients:

Salt - 30 grams.
Granulated sugar - 60 grams.
Acetic acid - 100 milliliters.
Vegetable oil - 200 milliliters.
Garlic - 60 grams.
Pepper - 1 pinch.
Carrot.

Cooking recipe:

Wash the carrots, peel and cut crosswise, about one centimeter thick. Boil water and place the vegetable in it for four to five minutes. Do not pour out the water, but add sugar and salt to it.

Prepare jars, pour into the bottom acetic acid, vegetable oil, place garlic and carrots on top. Pour brine over the salad and boil the container in a saucepan for about fifteen minutes. Roll it up and put it under the blanket.

Recipe for carrot salad for the winter "Autumn"

Very delicious and delicate salad from carrots for the winter. The recipe is simple but original.

Ingredients:

Cooking recipe:

Make a blank. Peel and wash the carrots. Grate with the largest cloves or cut into small strips. Wash the tomatoes and chop them very finely. Grind the garlic through a press.

First, fry the carrots, after five minutes pour in the tomatoes and add garlic, sugar and salt. Mix the salad well and add the rest of the seasonings. Simmer on low power under the lid for about twenty minutes. Always make sure it doesn't burn and stir the salad. After twenty minutes, add acetic acid, mix well again and let the salad simmer for another minute.

Prepare glass containers and place the workpiece in it. Pour boiling water over the lids and roll up the jars. Turn over the jars of salad and cover with a blanket. After a day, put it in the pantry.

If everything is done correctly, then this salad can be stored in a dark and ventilated area for about a year. But most often, such preparations cannot wait until winter, because they are very quickly eaten by household members and guests.

Korean carrot salad recipe for the winter

Many people love such a tasty snack, but few people know that Korean carrots can be easily prepared yourself.

Ingredients:

Cooking recipe:

Take carrots, rinse well, peel and grate on a Korean carrot grater. Chop the garlic or squeeze it through a press.

Prepare a sterilized jar and place it on the bottom hot pepper, carrots, garlic. Pour boiling water over this entire salad and leave for fifteen minutes.

At this time, prepare the filling. Pour sugar, salt, vegetable oil and vinegar into the boiling liquid. Mix thoroughly and boil for five minutes. Drain the cooled water in the jar and immediately fill the container with the salad with the hot marinade. Roll up and cover with a blanket for about a day. Then take it to a cool, dark place.

Sometimes it can be difficult to keep fresh carrots tasty and crunchy until spring. In order to preserve the harvest or stock up on carrots, you can make preparations for the winter. This is another convenient way to store vegetables. Carrots can be canned, pickled, fermented, and even made into jam.

Carrot preparations are useful, because beta-carotene contained in carrots is large quantities, is not destroyed by heat treatment, and carrots also contain a lot of fiber.

Table varieties (Nantes, Moskovskaya zimnyaya, Gribovskaya) with a juicy orange color and a small core are best suited for harvesting.

Recipe “Korean style carrots” for the winter

Garlic - 7-8 cloves

Hot pepper - small piece

Sugar - 6 tbsp. spoons

Salt - 4 tbsp. spoons

Vinegar 9% - 3 tbsp. spoons

Vegetable oil - 1 glass

Grate the carrots on a special grater (or on a coarse grater if you don’t have a 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 over onto the lid and wrap until cool.

Salad with carrots and tomatoes “Autumn” for the winter

Garlic - 3 medium cloves

Salt - 1 tbsp. spoon

Sugar - 2.tbsp. spoons

Vegetable oil - 4 tbsp. spoons

Apple cider vinegar - 2 tbsp. spoons

Black peppercorns - 10 pcs.

Cloves - 1-2 pcs.

Ground coriander - 0.5 teaspoon

Grate the carrots on a coarse grater, peel and chop the tomatoes (using a meat grinder, blender, or by hand), and chop the garlic too. Sauté the carrots over low heat for 5 minutes, then add the tomatoes, garlic, sugar, salt and spices. Simmer under closed lid 20 minutes, stirring occasionally vegetable mass. Add vinegar, stir and keep covered for another minute. Place into prepared jars, roll up, turn over onto lids and wrap well until completely cool.

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 the 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, stir, hold under a closed lid for 3-5 minutes, place in prepared sterilized jars and roll up. Turn over onto lids, wrap well and leave until cool.

Carrot juice for the winter

Sugar - 1-2 tbsp. spoons

Wash the carrots, peel them, chop them, 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 the hot syrup and carrot mixture, bring to a boil, cook for 5 minutes, pour into sterilized jars, and roll up. Turn over onto lids and wrap until cool.

If you add apple or pumpkin juice to carrot juice, you will get products that are wonderful in taste and nutrition, and will wait in jars until the next harvest. And in winter in canned carrot juice You can add citrus juice.

Carrot jam “Orange Miracle”

Citric acid - 2-3 g.

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

IN carrot jam you can add orange or lemon peels, lemon balm (leaves), cinnamon, mint, vanillin and so on. It turns out “unrecognizable” unusual and delicious jam. You can decorate a cake with it, serve it with tea, or simply spread it on bread.

Carrot preparations for the winter without sterilization: 5 recipes

Carrots can be canned, pickled, fermented, and even made into jam. Carrot preparations are useful because beta-carotene, which is contained in large quantities in carrots, is not destroyed by heat treatment, and there is also a lot of fiber in carrots.

Carrot preparations for the winter: affordable recipes for every taste

Carrot - valuable source vitamins In order to preserve the harvest or reserves of this vegetable, you can do the following - create carrot preparations for the winter, which can be used in cooking if necessary. This process takes little time, but allows you to create delicious salads and first courses, appetizers and side dishes, full of vitamins and microelements that are essential for life. winter period, as well as in early spring.

Carrot preparations for the winter: golden recipes

Prepare canned vegetables at home, it is best to follow proven recipes, which constitute the golden fund of cooking. Approved by the housewives, they have stood the test of time.

Pickled carrots

This great option for salads and snacks.

In order to pickle 1 kg of vegetables, you will need:

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

This is a great option for salads and appetizers

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

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

Carrot lecho

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

tomatoes (choose ripe, but not soft) – 1 kg;
bell pepper – 1 kg (it is better to use contrasting colors for visual effect);
repch. onion (yellow has the ideal taste and aroma for the dish) – 0.4 kg;
vegetable (sunflower) oil – 200-250 ml;
granulated sugar (or ground lump sugar) – 0.1 kg;
finely ground salts without additional flavoring inclusions – 25-45 g;
vinegar 6% or 9% - 1 tbsp. l.

Preservation process:

It is best to preserve the vegetable grated - it should be washed, peeled, and chopped on a coarse grater;
Finely chop the tomatoes, then puree them using any convenient method;
Cut the pepper into even and thin strips;
Peel the onion (cut into half rings);
Heat vegetable oil in a deep, large container;
Put the carrots (boil them 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);
Onions (boil for 5 minutes);
Mix all the vegetables with a wooden spatula to avoid 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 the jars and place hot lecho in them;
Roll up and store in the refrigerator or cellar.

The twists will become great addition by lunchtime.

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

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

The ingredients will be as follows (based on 0.7 kg of 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 peel all vegetables before further cooking;
Basic vegetable ingredient cut into strips, add sugar, salt (leave for 30 minutes);
After this, add vinegar and spices (leave for another 120 minutes);
Cut the onion into strips, fry, add to the carrots;
Pass the garlic through a press, add to the vegetables, and leave for another 40 minutes.

Place the carrots in small jars, close the lids, and place in a cool place.

Canning carrots at home with beets

Preserve carrots home kitchen not difficult.

To implement this recipe you will need (assuming 1 kg of carrots):

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

Making carrot preserves in your home kitchen is easy.

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

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

How to pickle carrots at home

Pickling is another method of preserving this vegetable.

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

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

Then close the lids and put them in a cool place for storage.

Carrots for soup: 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 useful components, which will become a source of microelements in winter. The soup will be aromatic and rich.

For preparation you will need (ingredients based on 1 kg of carrots):

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

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

Peel the carrots, chop them (they should not just be grated, but puree);
Also puree the cabbage;
Simmer the vegetable mass until tender, adding finely chopped greens.

As soon as the workpiece has cooled, it should be placed in small jars and sterilized for 15 minutes. Cool, cover and store in the refrigerator.

Carrot salad with onions and tomato paste

A delicious salad will be an excellent addition to dinner or lunch, as well as a holiday meal. It can also be used as a dressing ( additional ingredient) for soups, salads, side dishes.

For preparation you will need the following ingredients:

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

Peel the vegetables, cut into slices, add salt, leave for 30 minutes;
Prepare the marinade: mix paste, garlic, vinegar, sugar, boil;
Add onion to the marinade, simmer for 5 minutes;
Then add the carrots and simmer for another 5 minutes.

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

Thus, this vegetable can be prepared for long-term storage in a variety of ways. Small carrots It will be either coarsely chopped - it’s up to the hostess to decide.

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

Carrot preparations for the winter: golden recipes. How to do it without sterilization. Preparation for soup. Carrot salad, lecho. Pickled vegetable.

Recipe for preparing carrots for the winter without sterilization

Harvesting carrots using 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 preparing such snacks, unless, of course, their quality suffers from this. Today we will cook 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 peel and wash the carrots, then grate them on a standard grater. For greater beauty, you can use a Korean carrot grater (to get long strips).

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

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

Place all the ingredients in a saucepan and mix together, pour them table salt and leave it like this for several hours. At the end of the period, heat 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.

That's it, ready yet hot salad Place carrots in sterilized jars and also seal with sterilized lids. Let them cool gradually to room temperature, after which we remove the workpieces to long-term storage in the refrigerator or take them to the basement.

Winter carrot salad without sterilization

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

Carrot preparations for the winter: 5 delicious recipes

Carrot - versatile vegetable, which is 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.

Canning carrots for the winter at home: a classic recipe

To salt the root vegetable, you will need:

How does salting happen:

First, the marinade filling is prepared. The salt is dissolved in boiling water, and then the brine is boiled for another 5 minutes. The liquid is removed from the heat and cooled.
At this time, the root vegetable is being prepared. The carrots are washed and peeled.
The vegetable is placed in a prepared clean container, and then filled with cold brine. It is worth considering that the brine level should be 10 centimeters higher than the last layer of root vegetables.
A wooden circle is placed on the top layer of carrots, and pressure 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, when testing the appetizer, it turns out that it is too salty, the carrots should be soaked in cool water before serving.

Carrots for the winter: a golden preparation recipe

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

How to prepare a snack at home:

The carrots are washed, peeled, cut into circles, and blanched in lightly salted water for 5 minutes. Add 20 grams of salt to 1 liter of water.
The finished carrots are transferred to a sterilized container.
The marinade filling is cooked in a separate bowl. Salt and granulated sugar mixed with water, placed 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.

The prepared preparation can be used as an appetizer for main courses of meat or fish, and also as an ingredient for simple salads.

Delicious carrots for the winter in jars without sterilization

Prepare delicious carrot preparation It is possible without sterilization. This preparation significantly saves the housewife’s time, and also allows you to get a delicious crispy snack.

In order to prepare 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 prepare delicious carrot preparations without sterilization.

All ingredients are washed and, if necessary, peeled, stems and seeds removed.
Carrots are cut into strips.
Peppers, peeled garlic and tomatoes are passed through a meat grinder.
The parsley is washed, dried and chopped with a knife.
All prepared vegetables and herbs are placed in a pan.
Spices are poured into the same container, oil and vinegar are poured.
Everything is mixed and sent to the fire. After boiling, this salad must be cooked for 1 hour.
The hot snack is placed in sterilized jars and immediately sealed using a preservation key.

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

How to salt carrots for winter soup?

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

Mainly used in soups salted carrots Therefore, when preparing it, you should strictly follow the recommended proportions of salt and water, otherwise the root vegetable may turn out bland or over-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 subtle aroma of dill. Therefore, it is recommended to do it only for rich soups, for example, for borscht, cabbage soup, pickle. To pickle root vegetables, you will need:

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

First of all, the carrots should be peeled and washed. Next, the root vegetable is grated 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 kneaded with your hands so that the grated carrots release their juice.
Salted carrots and greens are placed in pre-sterilized containers. The mass must be compacted thoroughly so that the carrots release as much juice as possible.
Next, you need to close the container using a regular plastic lid. To keep the prepared soup dressing fresh for as long as possible, it should be refrigerated.

By the way, this dressing can also be eaten as a regular carrot salad. To make it tastier and more varied, you can add salted carrots fresh tomatoes and cucumbers.

Salting with spices

You can improve the taste of bland soups by adding carrot dressing with spices.

Such preparations are made in jars from the following products:

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

You can improve the taste of bland soups by adding carrot dressing with spices.

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 chopped with a knife and transferred to the finished carrots. The jar is covered with a lid and shaken so that all the ingredients are mixed.
In a separate enamel bowl, prepare the marinade from water, vinegar and oil. The liquid is mixed, brought to a boil, removed from the burner and poured into the carrots.
The snack is sealed, placed upside down, wrapped in a blanket and left to cool completely.

You can open the prepared product after 2 weeks.

Using the recipes described above, you can prepare delicious carrot snacks that will complement any festive and everyday table. Also, these preparations can be used as frying for preparing main courses, soups, light salads, stuffed appetizers.

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. Canning with dill and spices.

It is advisable to carry out the procedure for pickling carrots in the summer, when the pulp of these vegetables is the most tender and juicy. If you buy root vegetables at the market, then choose specimens that are dense and undamaged by pests. Ask to be shown a cross-section of the vegetable, this way you can protect yourself from buying fibrous specimens.

When making preparations, a lot of greens are often used: dill, parsley, currant leaves, etc. By the way, after the autumn harvest, you can also prepare a portion of pickled carrots. The largest root vegetables are usually selected for storage, while thin and small specimens are quite suitable for canning. If any of the recipes contain spices that your family doesn’t really like, replace them with more familiar ones.

Canning Recipes

You can pickle carrots very tasty in different ways. I want to share the most simple recipes which always give excellent results.

Spicy pickled carrots with garlic and pepper

I want to tell you about this method first of all - I was pleased with both the preservation process and the taste of the product.

At the dacha, I harvested the kind of carrot harvest that every summer resident dreams of. And everything would be fine, only during the next check sent from the cellar to, I noticed that it was starting to deteriorate. It was decided to preserve most of it in jars, especially since I had in mind a new, untested recipe with garlic and hot pepper.

I rolled the carrots into jars quite quickly, although I didn’t count on it. Our family tried this delicacy on the third day, when the carrots were completely soaked (I rolled up a small jar especially for this purpose). To be honest, the result surprised our entire family. The carrots turned out to be very aromatic and moderately spicy, which especially pleased us all. My husband told me that it’s not even a shame to put such a savory snack on the table for guests.

Recipe Information

Cuisine:Russian
Type of dish: preparations
Cooking method: canning
Servings: 2 l
30 min

Ingredients:

small carrots – 2 kg
table salt – 4 tbsp.
sugar – 4 tbsp.
vinegar 9% - 100 ml
filtered water – 2 l
garlic – 1 head
peppercorns – 5-7 pcs.
bay leaf– 2-3 pcs.
hot pepper – 2-3 pcs.

Cooking method:

First, let's prepare the marinade. Pour water into a ladle or pan.

Add sugar and salt to it. Put the ladle on the fire and bring the water to a boil, stirring it occasionally so that the salt and sugar dissolve.

When the marinade boils, add vinegar to it and turn off the heat. I recommend pouring vinegar carefully, as water and vinegar react with a small amount of foam.

Place a bay leaf on the bottom of the prepared jars.

Peel the garlic and place a clove in each jar.

Let's do the same with hot pepper. Remove seeds if desired.

Peel the carrots and place them tightly in jars.

Pour the marinade into jars with carrots and spices.

We roll up the lids that we are used to using. Pickled carrots are ready for the winter!

Pickled carrots for the winter in jars

This recipe is good for its simplicity and specialness. spicy taste pickled orange root vegetable. A mixture of spices, which includes cinnamon, gives the preparation a unique aroma.

Components:

carrots - 1.5 kg
water – 1 l
sugar – 80 g
salt – 50 g
vinegar - 1 tbsp. l.
allspice and black pepper, cloves, bay leaf and cinnamon.

Preparation:

Thin root vegetables with delicate skin rinse, scrape off all damage and dirt from the surface.
Then immerse the carrots in slightly salted boiling water. Keep it there for about 5 minutes. During this time, the surface layer of the fruit will soften and all bacteria will be destroyed.
Place 7 pieces at the bottom of the jars. cloves, 2 bay leaves, 10 grains of black and allspice, a piece of cinnamon.
Cut the cooled root vegetables into circles or medium cubes, and then pour the slices into jars on top of the spices.
Fill a saucepan with water and place it on the fire.
Add salt, sugar and vinegar.
Wait for the marinade to boil and the salt and sugar to dissolve, and then pour this liquid into the carrots in the jars.
Cover the jars with lids and place them in a large container of boiling water to sterilize for another 25 minutes.
After the allotted time has passed, roll up the jars with sterile lids, turn them over and wrap them up. Cooling should occur gradually.
You can store such a preparation in a cellar or pantry.

Canning without sterilization

This method will appeal to fans spicy snacks. To soften the taste, instead of chili pepper, you can use our usual “Ogonyok” or reduce the amount of hot vegetable in the recipe.

Ingredients:

carrots - 1 kg
red chili pepper - 3 pcs.
table vinegar 9% - 100 ml
water - 1 l
salt - 1 tbsp.
sugar - 1 tbsp.

Preparation:

Scrape the skin off the carrots and cut the roots into small cubes.
Sterilize the jars.
Place one pepper in the bottom of each jar. It will gradually and evenly permeate the entire contents with its taste.
Pour water and vinegar into a deep saucepan. Add sugar and salt. Stir them thoroughly until completely dissolved.
Boil the marinade.
Push the chopped carrot cubes tightly into the jars. The quality of marinating will depend on your efforts: the more tightly the pieces are compacted, the better they will marinate.
Pour boiling marinade over the contents of the jars.
Cover the jars with plastic lids and place them in a cool, dark place for several weeks.

Korean-style carrots for the winter

A spicy and savory appetizer does not have to be prepared every time you want to serve it for lunch. delicious salad. This recipe will allow you to preserve Korean carrots for the winter.

What you will need:

carrots – 500 g
onion – 100 g
sunflower oil – 60 ml
garlic – 3 cloves
coriander (seeds) – 1/4 tsp.
vinegar - 2 tbsp. l.
sugar – 1/2 tsp.
salt, ground black pepper.

Step-by-step diagram:

Peel and wash large carrots.
Grate them on a special grater for Korean salads.
Peel the garlic and chop it as much as possible.
Pound the coriander in a mortar or crush it with a knife on a cutting board.
Add garlic and coriander to the carrot preparation.
Also add sugar, salt and pepper. Add salt and pepper to taste.
Finely chop the onion. Place it in a frying pan with hot vegetable oil and fry until golden brown.
Remove fried onions so that a minimum of oil remains on it, and use for other dishes.
Pour hot oil soaked with onion aroma into the carrots.
Add vinegar and mix all ingredients thoroughly.
Place in jars, pack tightly, close with lids and store in a cool place.
Or you can put the dish in the refrigerator for 2 hours so that the taste becomes more harmonious, and then serve immediately.

Close up of spicy carrots and onions

Combination of orange root vegetable and onions always gives great taste, including during canning.

Products:

large onion – 120 g
carrots – 520 g
vinegar - 25 g
salt – 25 g
sunflower oil – 15 g
ground black pepper.

How to do:

Cut the washed and peeled carrots into thin slices.
Chop the onion into half rings and fry it in sunflower oil. Place fried onions in carrots.
Mix vinegar, pepper and salt. Pour this mixture into the vegetable stock.
Stir well.
Let the dish sit for 20 minutes.
Lay out finished product into sterile jars and close with regular nylon lids.
Stored like this vegetable snack in the refrigerator.

Instant pickled carrots

After just 12 hours, carrots prepared in this way can be served - the taste will be no less rich than after several weeks of pickling.

Components:

young and large carrots— 2 pcs.;
garlic - 4-5 cloves;
salt - 1 tsp;
sugar - 1 tsp;
table vinegar - 25 ml;
bay leaf - 2 pcs.;
allspice - 4-5 pcs.;
water - 250 ml.

Preparation:

Wash and peel the carrots.
Cut into circles or give the pieces a more decorative shape (for example, flowers).
Cut the garlic cloves into several large pieces.
Place carrots and garlic in jars. Vegetables should fill the container to the very top.
Boil water in a saucepan and add salt, sugar and spices to it.
Cook the marinade for 10 minutes after boiling.
Add vinegar to the marinade.
Fish out the bay leaves and discard them, and pour the marinade over the carrot pieces.
Cover the jars with regular lids and wait for the contents to cool.
Place the preparation in the refrigerator for 12 hours, and then you can serve.
Store pickled carrots in the refrigerator as well.

To ensure that your friends and family appreciate your culinary talent, consider the following recommendations when preparing pickled carrots:

If you plan to add the preparation to salads in winter, then cut the vegetables into large cubes. This way they will look more beautiful.
Better yet, use your imagination and give the carrot pieces different fancy shapes.
When preparing carrots “Korean style”, try to hold the root vegetable vertically when grating it so that you get beautiful long “straws”.
Pickled carrots will perfectly complement any meat, vegetable and fish dishes.
The blanks can be stored under sealed metal lids in the cellar, on the balcony or simply in the kitchen cabinet. And products covered with plastic lids need cold.

If you have never pickled carrots before, be sure to try it, because such a dish is not only tasty and healthy, it is also extremely beautiful. A jar of beautifully chopped carrots in a marinade can decorate even an overly simple, unpretentious dish. kitchen.

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

Side dishes are prepared from carrots, added to fresh for salads, fried with fish, meat and even made into jam. Maximum benefit will bring fruits stewed or heated with vegetable oil. For preservation, carrots that are not spoiled, of medium size and deep orange color are suitable.

Carrots with garlic in marinade

Select fruits that are brightly colored and medium-sized, and soak them in cool water for half an hour before processing. Small fruits can be pickled whole, and larger carrots can be cut into rings 1-2 cm thick.

Consumption per half liter jar: marinade – 1 glass, prepared carrots – 300 g.

Time – 2 hours. Yield: 10 jars of 0.5 liters each.

Ingredients:

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

Marinade:

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

Cooking method:

First peel and cut the carrots. Blanch for 5 minutes without bringing the water in the pan to a boil.
Chop the peeled garlic into thin slices and add to the carrots.
Heat the oil until white smoke appears. Pour in the vegetable mixture, then arrange sterile jars.
Boil water with sugar and salt, stir, and finally pour in vinegar essence, turn off the fire.
Fill the jars with vegetables with hot marinade, leaving 0.5-1 cm to the top.
Cool the sealed canned goods and store them in the cellar.

This carrot preparation is used for frying soups, borscht, sauces and as a complete side dish.

Time – 2 hours. Yield – 1.2 l.

Ingredients:

onion sweet onion– 0.5 kg;
carrots – 1 kg;
tomato paste 30% – 1 cup;
purified sunflower oil – 200 ml;
garlic – 3 cloves;
bay leaf – 5 pcs;
spices and salt - to taste.

Cooking method:

Mix tomato paste with an equal amount of boiling water, add chopped onion, half the amount of oil and simmer the mixture over moderate heat until the onion becomes soft.
Fry the grated carrots in the remaining oil, add a couple of tablespoons of water and simmer until softened.
Mix both masses in a roasting pan, add salt to your taste, add bay leaf and spices. Bring to readiness in the oven.
Fill clean jars with cooled caviar, tie with cellophane and secure with a rubber band.
The product is stored on the bottom shelf of the refrigerator for several months. To be on the safe side, pour a tablespoon of sunflower oil into each jar.

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

Time – 1 hour 30 minutes. Yield: 2 cans of 0.5 liters each.

Ingredients:

young carrots – 1 kg;
ground black and red pepper – 1/2 tsp each;
garlic – 100 gr;
sugar – 40 g;
vinegar 9% - incomplete glass;
clarified butter – 0.5 cups;
salt – 1-2 tsp;
ground coriander – 1-2 tsp;
cloves - 3-5 stars.

Cooking method:

Add sugar and salt to the carrots grated with long curls, pour in the vinegar and squeeze with your hands to release the juice. Let it sit for half an hour.
Meanwhile, add coriander to a dry frying pan and heat until golden brown.
Grind the garlic under a press, add the peppers, prepared coriander, and clove stars. Pour hot vegetable oil over the mixture
Season the carrots with the resulting spicy mixture and pack them into jars. If there is not enough juice to cover the contents, pour in 1-2 cups of boiled water.
Warm the filled jars for 20 minutes in a water bath, covering with metal lids, and immediately seal.

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

Time – 50 minutes. Yield – 2.5 l.

Ingredients:

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

Cooking method:

Wash the carrot roots soaked for 10 minutes under running water and remove the peel. If the fruits are young, it will be enough to wash them with a hard sponge.
Slice the carrots crosswise, 0.5-1 cm thick.
Sterilize the jars, place chopped horseradish leaves, two peppercorns and sprigs of herbs on the bottom.
Fill the jars with carrot slices, pour hot pickle(salt according to the recipe for 1200 ml of boiled water).
Warm canned food for 15 minutes in a container with hot water without bringing to a boil.
Seal the jars tightly and cool.

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

Time – 1 hour 15 minutes. Yield: 4-5 liter jars.

Ingredients:

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

For the marinade:

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

Cooking method:

Place spices at the bottom of the steamed jars.
Add onion cut into half rings to the chopped garlic, carrots and peppers, mix.
Boil the ingredients for the marinade and cook for 3 minutes. Pour in the vinegar at the end of cooking and turn off the stove.
Fill the jars up to the shoulders with a mixture of prepared vegetables, pour in the hot marinade, and cover with lids.
Sterilize the canned goods in water at a temperature of 85-90°C for 15 minutes and roll up.
Cool the jars turned upside down and store them.

That's why original recipe, a mixture of carrots, garlic and herbs, filled with bell peppers. Take small colored peppers to make it easy to fill the jars. When guests are on the doorstep, these canned goods will come in handy.

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

Ingredients:

parsley and celery – 1 bunch;
mustard seeds – 2 tsp;
dill with umbrellas – 4 sprigs;
peppercorns – 8 pcs;
bay leaf – 4 pcs.
bell pepper – 20 pcs;
carrots – 1 kg;
garlic – 10 cloves;

Fill:

vinegar 9% - 1.5 glasses;
granulated sugar – 75 gr.
table salt – 75 g;
water – 2 l.

Cooking method:

Wash the pepper, peel the stems, remove the seeds. Place in boiling water for a few minutes and drain in a colander.
Mix thin carrot shavings with chopped herbs, add chopped garlic.
Stuff the pepper minced carrots and carefully place in clean jars.
Boil the filling, add to the pepper, without adding 1 cm to the edge of the jar.
Sterilize one liter jars for 15 minutes.
Roll up the canned food and let cool.

Assorted carrots with cucumbers and cabbage

In the fall, when the main harvest has been harvested for storage, but a few late-ripening fruits remain, prepare a bright assorted vegetables. To the salad you can add chopped greens, several tomatoes, eggplants or a head of cauliflower, disassembled into inflorescences.

Time – 2 hours. Yield: 5 liter jars.

Ingredients:

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

Cooking method:

Cut the washed peppers and onions into half rings. Chop cabbage, cucumbers and carrots into strips.
Heat vegetable oil in a saucepan, pour in vinegar and a couple of glasses of water. Add vegetables sprinkled with salt.
Warm the vegetable mixture over moderate heat for 15 minutes.
Distribute spices and bay leaves into sterile jars and fill with salad along with juice.
Warm the jars in a container with boiling water for 15-20 minutes, quickly seal with lids scalded in boiling water.
Place canned food on wooden board neck down, cover with a blanket and cool at room temperature.

Spicy carrot and zucchini salad

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

Time – 1 hour 40 minutes. Yield – 2.5 l.

Ingredients:

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

Cooking method:

Wash the vegetables first, steam the jars and lids in the oven.
Place diced zucchini in a deep roasting pan. Add tomato slices and chopped onion. Add the carrots, grated on a grater with large holes.
TO vegetable mixture pour in oil and vinegar. Sprinkle with chopped herbs, spices, sugar and salt. Simmer at a moderate boil for 10-15 minutes, stirring constantly so that the dish does not burn.
Fill the prepared jars with hot salad, seal and place upside down, covering with a blanket until completely cooled.
Take the workpieces to a room with a temperature of 8-10°C and store away from sunlight.

Bon appetit!