Unlike tender tomatoes and capricious eggplant aristocrats, the sturdy simple carrot keeps well all winter. Perhaps precisely because fresh carrots all year round does not disappear from store shelves, canned food from it is not as popular as squash caviar, lecho or eggplant sauté, or maybe the housewives simply do not know the recipes for such carrot snacks. In fact, from carrots you can make a lot of all kinds of delicious preparations that not only diversify winter menu, but also useful for decorating salads and various second courses.
Whole pickled carrots
Components:
- orange-red, young carrot 8-10 cm long - 2 kg;
- garlic - 4 medium-sized heads;
- hot peppers - 2 small, preferably red peppers;
- corn oil - 2 cups.
Carrots for the winter can be pickled whole
For marinade:
- filtered water - 2 l;
- salt - 2 tbsp. l.;
- vinegar 80% essence - 4 tbsp. l.;
- sugar - 4 tbsp. l.
Cooking steps:
1. Cut the tops from the root crops and put them in a bowl of cool water for a quarter of an hour. When the dirt sours, wash the carrots with a soft brush or foam rubber sponge.
2. Divide the garlic into cloves, peel them and chop them with a knife (or in a blender).
Attention! Garlic needs to be chopped, and not pushed through a press!
3. Cut the peppers lengthwise, clean the seeds from them, cut the remaining halves into transverse thin strips.
For the dish, young carrots of a small size are used.
4. Boil water in a wide saucepan, divide the carrot into several portions, put each of them in turn in a metal colander and immerse them in boiling water for 2 minutes directly in it. Immediately cool the carrots blanched in this way under the tap, when the water drains, spread the root crops in pre-calcined liter jars.
Advice. It is most convenient and safest to sterilize jars not over steam, but over a large gas or electric oven. Place the washed jars on a baking sheet, slide it into a cold oven, close the door and turn on the heat at full power. After 20 minutes, turn off the oven and wait for the red-hot jars to cool slightly.
5. Divide the chopped garlic and hot pepper into portions according to the number of jars. Pour the seasonings over the carrots, shake the jars lightly so that the pieces of pepper and garlic fall down.
6. Pour the oil into a deep frying pan, heat it to a “smoke” and let it cool slightly.
You can pickle carrots not only whole, but also cut into rings
7. Pour warm calcined oil in equal doses into jars with carrots.
8. From the indicated components (except for the essence!) Cook the marinade. When it boils for 3-4 minutes, turn off the fire under it and only after that pour acetic acid into the brine.
9. Immediately fill jars of carrots with marinade and place them for sterilization in a wide bowl, a quarter filled hot water.
10. Sterilize the pickled carrots for 30 minutes, then seal the lids on the cans and let them cool naturally.
Korean Canned Carrots
Components:
- large, autumn carrots with a tender core - 3 kg;
- light varieties of onions - 500 g;
- ideally sesame oil, but you can sunflower or corn - 1 cup;
- table 9% vinegar - 150-180 ml;
- salt - 2 tbsp;
- sugar - 1 cup;
- garlic - 2 large heads;
- ground coriander - 2 tbsp. l.;
- black pepper - 1 tsp;
- grated Bay leaf- 1 large pinch.
Korean-style canned carrots
Cooking order:
1. Wash the root vegetables and peel them with a vegetable peeler. Divide the garlic into cloves and free them from the husk. Remove the integumentary scales from the bulbs.
2. Using a "Korean" grater (the correct name of which is Berner's grater), chop the carrot into thin long noodles. Push the garlic cloves through a press, cut the onions into cubes.
3. Fold carrot shavings into a large bowl, pour vinegar over it, add salt, spices, sugar and garlic puree. Mix thoroughly vegetable preparation.
Advice. It is most convenient to stir the carrots not with a spoon, but with your hands, wearing disposable culinary gloves for this.
4. Pour oil into a deep frying pan, put chopped onion in it and fry it until deep brown.
For cooking you will need 9% vinegar
Attention! Do not be afraid to overcook the vegetable, you will not need it in the future. The purpose of the onion in this recipe is to release its flavor into the oil.
5. Pour hot oil through a steel strainer into a bowl with pickled carrots, and discard the onion fried until black. Stir the vegetable preparation again, cover it large dish, put oppression on top of it and leave this whole structure alone until the next day.
6. In the morning, spread the salad in calcined 0.5 l jars, tamp the carrot noodles softened in the marinade, pour the juice remaining in the bowl into the jars.
7. Place a container with carrots in boiling water with hot water, wait for it to boil and sterilize the salad for 10 minutes.
8. Roll up the jars of "Korean" carrots, turn them over and cover with an old blanket.
9. When the canned food has cooled down, clean their basement or closet.
Carrots rubbed on a special grater
carrot caviar
Components:
- large carrots, late varieties - 2 kg;
- fleshy, very ripe tomatoes - 1 kg (or 0.7 l of pre-made thick homemade tomato juice);
- garlic - 3 large cloves;
- sunflower oil - 1/2 cup;
- sugar and Apple vinegar- 2 tbsp. l.;
- salt - 1 tbsp. l.;
- whole cloves - 2 buds;
- black pepper - 12 peas;
- chopped coriander - ½ tsp
carrot caviar
Cooking:
- Wash the carrots well, peel, rinse again and chop on a grater with round large holes.
- Put the washed tomatoes in a large colander and immerse them in boiling water for a couple of minutes.
- Cool the blanched tomatoes immediately. ice water. When the tomatoes are slightly dry, remove the skins from them. Strain the tomato pulp through a metal colander with small holes.
- Pour oil into a cauldron or thick-walled stewpan, put carrot shavings into it and fry it for 5 minutes. Then add to carrots tomato puree(or juice) and garlic pressed through a press.
- Peppercorns, along with clove buds, crush with a pestle or rolling pin and pour the spicy crumbs into the caviar blank.
- When the vegetable mixture boils, put sugar, ground coriander in it, add salt last.
- Having covered the cauldron with a lid, simmer the caviar for 20 minutes, pour vinegar into it, turn off the burner after 1 minute.
- Immediately spread the carrot caviar in sterile jars, cork them with a seamer, set them with the lids down and wrap them with an old blanket. Turn the cooled canned food over to its normal position and put it in a cupboard or pantry.
Caviar is prepared from carrots of late varieties
Advice. If you have an electric meat grinder or a combine with a set of shredding attachments, you can not suffer with a grater, but easily and quickly chop carrots using these devices.
Winter salads, marinades and carrot caviar, as well as any other canned vegetable snacks, can be served as a side dish for boiled and fried poultry, fish, meat, mashed potatoes, or even as a completely independent dish.
Canned carrots - video recipe
Carrot blanks - photo
It is hard to believe that carrots, such a familiar orange color that we eat every day, in ancient times were ... purple. Unbelievable, but it is a fact. 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 the most variety of dishes, because this 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 blanks for the winter, being again one of the main ingredients. However, carrots are good in and of themselves, so we suggest you save carrots for the winter, carrot preparations for the winter in the form of independent dishes, where they finally play the main role. When the main crop is harvested, 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 the jars with it and fill it with hot filling, which is prepared as follows: in enamel saucepan dissolve the sugar and salt, bring to a boil, then add the vinegar, bring to a boil again and remove from heat. Sterilize filled jars for 20 minutes, then roll up. Use your preparation as a garnish 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,
the black ground pepper, salt - to taste.
Cooking:
Warm up well vegetable oil, add chopped vegetables to it, sauté for 10 minutes, then add 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. finished product place 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 up 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 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 tomato sauce, mix until homogeneous mass, 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 throw it in a colander. Sort the cabbage and boil whole cabbages for 5 minutes. Cool under running water and let drain. Bottom prepared liter jars fill with carrots, top - 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 large numbers 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. Ready jam Arrange 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, put in a saucepan, cook in a small amount 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 grater for Korean salads. 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, from which it is especially convenient and profitable to make preparations 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 availability ready refueling in 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
“What is born in the summer will come in handy in the winter” - this is one of the wisest folk proverbs, which is simply impossible to disagree with. Since ancient times, mankind has sought to procure food for the future. Despite the fact that now at any time of the year you can buy any fruits and vegetables, the tradition of canning for many housewives still remains relevant. How nice it is to open cold winter a jar of rolled up with my own hands conservation!
Carrots are a very popular root crop in the vastness of our Motherland, which is used in cooking simply huge amount variety of dishes. Carrots are an indispensable ingredient in many salads and first courses, they are used to prepare second courses and snacks. It is quite natural that this particular vegetable is the champion in canning.
At the moment, there are quite a few ways to harvest carrots. One of them is canned salad from carrots for the winter. Such conservation is just a godsend in winter. Firstly, such a salad can be eaten as an independent dish, as a snack. Secondly, carrot salad is often used as the basis for frying first courses. Thirdly, such conservation will become great addition to any meat or fish dish.
Despite the fact that there are many recipes for preserving salads with carrots for the winter, there are certain rules that must be followed without fail.
So most culinary experts unanimously argue that the jars in which the preservation will be stored should first be very thoroughly washed and sterilized for several minutes. The lids for conservation will also be very useful to sterilize.
How to cook carrot salad for the winter - 15 varieties
Korean-style carrots are one of the most beloved and popular dishes among our compatriots. It is quite natural that many people tend to prepare carrots prepared in this way for the winter.
Ingredients:
- Carrots - 3 kg.
- Salt - 2 tbsp. l.
- Sugar - 200 gr.
- Vegetable oil - 100g.
- Vinegar - 100 gr.
- Ground coriander - 2 tbsp. l.
- Ground black pepper - 1 tsp
- Garlic - 2 heads
- Hot red pepper - 1 tsp
Cooking:
First you need to prepare the main ingredient - carrots. To do this, rub the vegetable on a Korean carrot grater, place it in a deep basin or bowl and add sugar, salt, pepper, chopped garlic, vinegar and vegetable oil there. Next, all these ingredients should be thoroughly mixed and left to infuse for about 8 - 10 hours in a cool place.
After the necessary time has passed, the carrots, together with the resulting juice, should be decomposed into jars. Then, filled jars should be sterilized for 10 minutes.
After this procedure, the jars can be rolled up with lids and left to cool.
It is important that when cooling, the jars are in an inverted position, that is, upside down.
Such a carrot salad recipe for the winter cannot be called popular. Many housewives are simply afraid to put it into practice, since for many, conservation and broth are two incompatible things. However, if you are a fan of experiments, then this dish is just for you.
Ingredients:
- Carrots - 750 gr.
- Onion - 200 gr.
- Tomato paste - 2 tbsp. l.
- Vegetable oil - 100 ml.
- Broth - 120 ml.
- Sugar - 1 tsp
- Vinegar - 100 ml.
- Bay leaf, black pepper - to taste
Cooking:
Clean and wash carrots and onions. We cut the onion into thin half rings, and three carrots on a grater. Pour the oil into the pan and bring it almost to a boil. When it is well heated, put the vegetables in the pan and fry for about 10 minutes, stirring constantly. After this time, add the tomato paste and fry for another 10 minutes. Next, add sugar, vinegar and broth to the pan and simmer until the vegetables are completely cooked. A few minutes before cooking, add bay leaf and pepper to the salad.
Ready salad Pour into prepared jars and roll up.
So juicy and delicious salad- just an inexhaustible source of vitamins and nutrients that our body needs so much in winter. Pepper and carrot salad is especially delicious to eat with fresh black bread.
Ingredients:
- Tomatoes - 1 kg.
- Pepper - 1 kg.
- Carrots - 1 kg.
- Onion - 1 kg.
- Sugar - ½ tbsp.
- Salt - 5 tsp
- Vegetable oil - 1 tbsp.
- Vinegar - 1 tbsp. l.
Cooking:
We clean, wash and dry vegetables. Cut carrots, onions and peppers into large strips, and three tomatoes on a fine grater, or pass through a meat grinder. When all the components of the dish are prepared, you can proceed directly to the process of preparing the salad. To do this, put onions, peppers, carrots and twisted tomatoes in a deep saucepan, mix and put on a small fire. After 5 minutes, add salt, sugar, vegetable oil to the vegetables and mix thoroughly.
Vegetable salad should be brought to a boil, and when it boils, reduce the heat a little and cook under the lid for about 20 minutes. At the very end of cooking, add vinegar. Salad ready!
Now, put the prepared pepper and carrot salad in jars, roll them up and leave to cool upside down.
The recipe for Apple salad has been known for a long time, our grandmothers used it. Nowadays, such a salad is not justly forgotten, but in vain. Delicious and juicy carrots with an apple will return each of us to childhood and give us the opportunity to enjoy a rich and pleasant taste.
Ingredients:
- Carrots - 500 gr.
- Green apples - 500 gr.
- Horseradish - 500 gr.
- Vegetable oil - 2 tbsp. l.
- Water - 2 glasses
- Sugar - 2 tbsp. l.
- Salt - 1 tbsp. l.
- Vinegar - 1 tbsp. l.
Cooking:
Wash apples, carrots and horseradish. Clean the carrots. Now these ingredients should be grated on a coarse grater and put into washed and sterilized jars. Now let's start cooking the marinade.
Pour water into a deep saucepan and add sugar, salt, vinegar. Bring the contents of the pot to a boil and cook for a few minutes. The marinade is ready. We are waiting for it to cool down a little and fill it with the contents of the cans. Next, pour one tablespoon of vegetable oil into each jar, cover with a lid, set for 10 minutes. sterilize and roll up.
Ready salad "Apple" should cool. Banks with conservation, at the same time, should be turned upside down and wrapped in a warm blanket.
A very tasty and bright salad, which in the cold season will remind you of warm, sunny days.
Ingredients:
- Carrots - 1.5 kg.
- Bulgarian pepper - 1 kg.
- Tomatoes - 1 kg.
- Onion - 0.5 kg.
- Tomato juice - 500 ml.
- Vinegar - 75 ml.
- Vegetable oil - 100 ml.
- Salt - 1.5 tbsp. l.
- Sugar - 60 gr.
- Sweet red paprika - 2 tbsp. l.
Cooking:
We clean carrots and onions. My tomatoes, onions, carrots and peppers. We rub the carrots on a grater for carrots in Korean. Pepper cut into strips. Cut tomatoes large slices and grind in a blender. Onion cut into small half rings.
We start preparing the salad by mixing carrots with tomatoes and tomato juice in a deep saucepan. Bring the contents of the pot to a boil and simmer for 30 minutes. After this time, add onion, pepper, paprika, oil, salt and pepper to the pan and simmer for another 20 minutes. At the very end, add vinegar to the salad, immediately pour into jars and roll up.
Having opened a jar of this salad in winter, it would be very appropriate to add quite a bit of garlic to it before serving.
Carrot-garlic salad is a real find for spicy lovers. It is perfect as an appetizer for any table with alcoholic drinks.
Ingredients:
- Carrots - 1 kg.
- Garlic - 200 gr.
- Vegetable oil - 1 cup
- Water - 4 glasses
- Salt - ½ cup
Cooking:
Peel and wash carrots and garlic. Cut the carrots into medium-sized cubes, chop the garlic very finely. Now you should combine carrots, garlic and vegetable oil and mix thoroughly. Now let's start preparing the brine. To do this, mix salt with water and boil for several minutes.
Pour the carrot-garlic mass with brine, mix and lay out in prepared jars. Now we cover the jars with lids, sterilize for about 25 minutes. and roll up. Ready preservation should cool completely, and then it can be hidden in storage places.
Salad "Marinated" with full confidence can be called special. Firstly, only real gourmets can appreciate its taste. Secondly, such a salad is used as an addition to the main dish, as a result of which its consumption is quite small.
Ingredients:
- Carrots - 400 gr.
- Bay leaf - 4 pcs.
- Black peppercorns - 8 pcs.
- Salt - 1 tbsp. l.
- Sugar - 1 tbsp. l.
- Garlic - 2 cloves
- Hot pepper - 1 pc.
- Water - 500 gr.
- Vinegar - 50 gr.
- Vegetable oil - 30 gr.
Cooking:
Put water on fire and bring to a boil. While the water boils, peel the carrots, wash and cut into thin, oblong plates.
As soon as the water boils, add salt, sugar, bay leaf and peppercorns to it. After about 2 - 3 minutes. marinade is ready. Now add carrots to it, bring it to a boil again and boil for 5 minutes. After this time, add vinegar, vegetable oil to the carrots and boil for a couple more minutes.
Next, remove the carrots in the marinade from the heat, add the garlic cut in half and hot peppers, mix, put in a jar and roll up. The finished jar with “Marinated” salad should be sterilized for 15 minutes. Carrots are ready for winter!
Such a salad can be stored for a long time, however, experienced chefs it is not advised to eat it after eight months.
Salad "Winter" is a real splash of taste and color, and carrots in this salad are the main violin, which only emphasizes the taste and enhances the aroma of this dish.
Ingredients:
- Carrots - 1 kg.
- Tomatoes - 2 kg.
- White onion - 1 kg.
- Bulgarian pepper - 2 kg.
- Hot pepper - 1 pod
- Garlic - 4 cloves
- Sand - 200 gr.
- Salt - 1.5 tbsp. l.
- Vegetable oil - 300 gr.
- Vinegar - 100 gr.
Ingredients:
My tomatoes and twist through a meat grinder. The resulting tomato puree is placed in a deep saucepan and put on fire. The tomatoes should boil for about 20 minutes. After this time, chopped garlic, finely chopped hot pepper, salt, sugar and vegetable oil should be added to them. Everything should be mixed and boiled for 5 minutes.
We clean the carrots, wash them and rub them on a coarse grater. We wash and free from the stalk and seeds Bell pepper. We clean and wash the onion. Peppers and onions should be chopped small cubes. Now add the carrots, onions and peppers to the tomato with spices, mix and cook until tender. At the very end of cooking, pour vinegar into the pan and mix everything thoroughly again. Salad "Winter" is ready.
Pour the finished salad into sterilized jars, roll up and turn over. When the jars are cold, they can be hidden.
Salad "Fruits of Summer" can be called a kind of platter, which consists of the most popular summer vegetables.
Ingredients:
- Carrots - 800 gr.
- Bulgarian pepper - 1.2g.
- Onion - 8 pcs.
- Green tomato - 10 pcs.
- Vegetable oil - 200 ml.
- Vinegar - 200 ml.
- Sugar - 4 tsp
- Salt - 3 tbsp. l.
- Ground black pepper - 3 pinches
Cooking:
We clean and wash onions and carrots. Wash tomatoes and peppers and remove stems. Now let's start cutting. Cut the pepper into large strips, and the tomatoes into medium-sized cubes. We cut the onion into half rings, and three carrots on a coarse grater.
Place the chopped vegetables in a deep saucepan, mix, salt, pepper, sugar, season with vegetable oil and set to stew for 20 minutes. on low fire. It is important to know that our salad should be stewed for 20 minutes for the winter from the moment it boils. 5 minutes before readiness, add vinegar to the salad and mix everything thoroughly.
Pour the finished salad into washed and pasteurized jars, roll up, cool and send to a cool place for storage.
Carrot and bean salad for the winter is very rich in vitamins and useful trace elements. When there are children in the family, then such a salad is simply a must. With its help, both adults and children will be able to maintain their immunity throughout the year at the proper level.
Ingredients:
- Carrots - 1 kg.
- White beans - 1 kg.
- Sweet pepper - 1 kg.
- Onion - 1 kg.
- Tomato juice - 3 liters.
- Salt - 2 tbsp. l.
- Sugar - 150 gr.
- Vinegar - 2 tbsp. l.
- Hot pepper - 0.5 pod
- Garlic - 1 head
- Sunflower oil - 200 gr.
Cooking:
First, let's prepare the beans. It needs to be soaked for several hours, and then boiled until tender.
Peel and wash carrots and onions. Wash sweet pepper, remove seeds and stalk. Three carrots on a large grater. Onion and sweet pepper cut into small cubes.
In a deep saucepan, mix beans, onions, sweet peppers, carrots, sugar, vinegar, salt, tomato juice and put on fire. When our salad boils, the fire should be reduced and cooked under a closed lid for an hour, stirring regularly.
After an hour, add crushed garlic, vegetable oil and chopped hot pepper to the salad and cook for another 15 minutes.
Pour the finished salad into washed and sterilized jars and roll up. When it cools down, it can be hidden.
Salad "carrot-tomato" is a rather specific dish due to the fact that such a salad can be used as a seasoning, or as a basis for frying.
Ingredients:
- Carrots - 2 kg.
- Tomatoes - 3 kg.
- Tomato paste - 2 tbsp. l.
- Garlic - 1.5 heads
- Salt and sugar - to taste
Cooking:
We wash the tomatoes, free them from the stalks, cut into slices and pass through a meat grinder. Clean and wash carrots and garlic. We rub the carrots on a large grater.
Put the twisted tomatoes into a deep saucepan and bring to a boil. As soon as they boil, add carrots to them and mix. We also add tomato paste, salt, sugar and garlic squeezed through the garlic. Salad "carrot-tomato" should be boiled for about an hour on low heat, after which it is poured into jars, rolled up and sterilized. Cooled jars are ready for storage.
How unusual is the name of this salad, how unusual is its taste and appearance. Salad "Manjo" can be served as self-catering appetizer on any, even a festive table.
Ingredients:
- Carrots - 400 gr.
- Tomatoes - 4 kg.
- Eggplant - 3 kg.
- Bulgarian pepper - 3 kg.
- Onion - 2 kg.
- Vegetable oil - 300 gr.
- Vinegar - 150 gr.
- Salt - 100 gr.
- Sugar - 150 gr.
- Ground black pepper - ½ tsp
- Hot pepper - ¼ pod
Cooking:
We wash and twist the tomatoes into a meat grinder. We clean, wash and grate carrots on a coarse grater. Peel the onion, wash and cut into half rings. We wash, free from the stalk and cut the eggplant. We wash, remove the seeds, remove the stalk and cut the sweet pepper into strips. We clean the garlic and, together with the washed bitter pepper, cut it very finely.
Now we mix all the prepared vegetables in a deep saucepan, add vegetable oil, salt, sugar, vinegar and black pepper to them and simmer for about one hour.
Pour the finished salad into sterilized jars and roll up.
Salad "Manjo" is ready!
Such a recipe will make it possible to enjoy an unusual and piquant taste carrots. True connoisseurs of this vegetable will appreciate such pickled carrots. It will become a real "highlight" on the table in the cold season.
Ingredients:
- Carrots - 400 gr.
- Cinnamon - 0.5 tsp
- Carnation - 8 pcs.
- Allspice - 10 pcs.
- Water - 1 l.
- Salt - 3 tbsp. l.
- Sugar - 1.5 tbsp. l.
- Vinegar - 1 tbsp. l.
Cooking:
We clean the carrots, wash them, cut them into three parts and put them in boiling water for a few minutes so that it becomes slightly soft. Then we pull it out and lower it into cold water, or take it out to a cool place.
At the bottom of the pasteurized jar we put cinnamon, cloves, allspice. Place carrots on top of them. Now the contents of the jar should be filled with brine.
To prepare the brine, bring 1 liter to a boil. water. Pour 1.5 tbsp into boiling water. l. sugar, 3 tbsp. l. salt. and let the water boil. After about 5 minutes, add vinegar to the brine and after 1 minute you can pour carrots into it.
We cover the jar filled with carrots, spices and brine with a lid and set it to sterilize for 15 minutes, after which we roll it up.
Salad "Raisin" from carrots is ready!
A feature of the salad "Hunter" is that it contains White cabbage. It is she who gives it an inimitable taste that cannot be confused with any other.
Ingredients:
- Carrots - 1 kg.
- Onion - 1 kg.
- White cabbage - 2 kg.
- Tomatoes - 1 kg.
- Sweet pepper - 1 kg.
- Vegetable oil - 200 gr.
- Sugar - 200 gr.
- Vinegar - 200 mg.
- Salt - to taste
Cooking:
Wash, finely chop and mix the cabbage. Now it must be allowed to stand for a while, so that it insists. At this time, we are preparing other vegetables. Clean and wash carrots and onions. Cut the carrot into small strips, and the onion into half rings. Wash the tomatoes and sweet peppers and cut them into medium-sized cubes. When the vegetables are prepared, add them to the cabbage. We put salt, sugar, vinegar, and vegetable oil there. Mix everything and let it brew for 30 minutes.
When juice appears at the bottom of the pot with vegetables, it can be put on fire. The Hunter salad is cooked for about 15 minutes, after which it is poured into washed and sterilized jars and rolled up. Enjoy your meal!
"Sweet Carrot" is perhaps one of the most extravagant salads for the winter. Some also call it “Carrot Jam”, however, this name is not entirely correct, since this product consists of clearly defined pieces of carrots.
Ingredients:
- Carrots - 1 kg.
- Sugar - 1 kg.
- Hot water- 2l.
- Vanilla sugar- 10g.
Cooking:
Peel, wash and cut carrots into medium-thick slices. Put on fire 500 gr. water and bring it to a boil. Dip chopped carrots into boiling water and boil for 3 minutes, then remove and cool.
The beautiful girl that sits in a dungeon, a braid on the street - carrots - received a permanent residence permit in our cellars and kitchens for a very long time. Almost everything is unthinkable without it. traditional dishes, and, of course, winter preparations. Carrot salads for the winter great way cook delicious preparations for the winter in those cases when the harvest of this root crop turns out to be unexpectedly large.
We all know that carrots can be dried, withered, frozen, stored in fresh Finally, our site has talked about these methods more than once. And today we will talk about salad preparations. Carrot salads for the winter will appeal to everyone, just choose!
Carrots in Korean (without sterilization and cooking)
Ingredients:
1 kg carrots
4.5 tbsp 9% vinegar,
2 tbsp Sahara,
1 tbsp salt,
2 tsp cilantro seeds (coriander),
1 tsp ground black pepper,
200 ml vegetable oil,
10 garlic cloves,
1 large onion.
Cooking:
Grate the peeled carrots on a Korean salad grater, salt, pour over with vinegar and mix with your hands. Leave to marinate for about 30-40 minutes. Squeeze the garlic through a press. Add garlic, salt, sugar and spices to carrots, mix again. Cut the onion into cubes and fry in hot vegetable oil until black, catch it with a slotted spoon and pour carrots with spices in boiling oil. Thoroughly mix the whole mass, transfer to a deep bowl, compact, put oppression and leave overnight to marinate. In the morning, sterilize half-liter jars, spread the carrots, adding brine, close with plastic lids and store in a cold place. Lettuce can be refrigerated if space permits.
carrot caviar
Ingredients:
1 kg carrots
1.5 kg tomato,
100 g garlic
1 tbsp table vinegar,
200 ml vegetable oil,
100 g sugar
1 tbsp salt,
1 tsp ground black pepper.
Cooking:
Peel the carrots and pass through a meat grinder or chop in any other way (grate on a fine grater, pass through a combine or blender). Remove the skin from the tomato, after making an incision crosswise and scalding them with boiling water. Cut the tomatoes into cubes. Transfer the carrots and tomatoes to a salad bowl, add vegetable oil, sugar and salt and simmer over low heat. After 1.5-2 hours, add chopped garlic, pepper to the mass, mix well and boil for another 10-15 minutes. Then add vinegar and stir. Arrange the finished caviar hot in sterilized jars and immediately roll up. Turn over, wrap.
Bulgarian salad with carrots
Ingredients:
1 kg carrots
1 kg sweet pepper
1 kg tomato,
300 g onion
200 ml vegetable oil,
0.5 stack. Sahara,
1 tbsp salt,
1 tbsp table vinegar.
Cooking:
Peel and grate the carrots for Korean salads. Sweet pepper cut into strips. Remove the skin from the tomato and chop them in a meat grinder or blender. Onion cut into half rings. In a wide cooking pot, heat the vegetable oil and lay the vegetables, following the order indicated: carrots - fry for 5 minutes - tomatoes, salt and sugar - cook for 5 minutes - sweet peppers - stew for 5 minutes - onions. Cover tightly with a lid and simmer for 1 hour over medium heat, stirring occasionally. Then pour in the vinegar, boil for another 10 minutes and spread hot in sterilized jars. Roll up. When stirring the salad, try not to crush the vegetables so that they do not lose their shape.
Fat from carrots and vegetables "Winter"
Ingredients:
2 kg carrots
1.5 kg tomato,
1 kg sweet pepper
300 ml vegetable oil,
300 g sugar
150 ml 9% vinegar,
2 tbsp salt,
spices - to taste.
Cooking:
Grate the carrots on a regular coarse grater or Korean salad grater. Cut the peppers into strips. Remove the skin from the tomato and chop small pieces. Combine all vegetables, salt and leave at room temperature for 5-6 hours. In a salad bowl, combine vegetable oil, sugar and vinegar (you can add spices to taste), boil over low heat for 5 minutes and put vegetables in it. Simmer, stirring, for 30 minutes. Arrange the finished salad in sterilized jars and roll up immediately.
pickled carrots
Ingredients:
1.5 kg carrots,
1 liter of water
1 tsp coriander,
7-10 garlic cloves,
1 pod hot pepper- at will
2 tbsp salt,
1.5 tbsp Sahara,
100 ml wine vinegar.
Cooking:
Cut the peeled carrots into cubes, semicircles or chop with a curly knife. At the bottom of sterilized jars, put coriander seeds, chopped garlic, hot pepper pod (exclusively to taste and desire). Fill jars with carrots, shaking to firm up. Prepare the marinade in a separate bowl: boil water with salt and sugar, wait until they are completely dissolved, pour in the vinegar and pour the carrots in jars. Cover with lids and set to sterilize: 0.3-l - 10 minutes, 0.5-l - 15 minutes. Roll up, turn over, wrap up.
Salad of carrots and cucumbers "Fragrance of summer"
Ingredients:
5 carrots,
8 pcs cucumbers,
100 g parsley and dill,
3 garlic cloves,
2-3 cloves,
4 tbsp vegetable oil,
1 tbsp salt,
1 tbsp Sahara,
10 ml of vinegar essence.
Cooking:
Grate carrots for Korean salads or cut into thin sticks. Cut the garlic into 2-3 parts, chop the cucumber into thin circles, chop the greens. Put the cucumbers and carrots in an enamel bowl, add salt and sugar, mix and leave to marinate for 1 hour. Then pour in vegetable oil, vinegar, mix and put on a slow fire until the juice boils. When the cucumbers change color, remove the container from the heat. Put a clove at the bottom of sterilized dry jars and fill the jars with hot mixture, layering with herbs and garlic. Cover with lids and put on sterilization: 0.5-l - 30 minutes from the moment of boiling. Roll up.
Carrot salad with garlic in tomato sauce
Ingredients:
2 kg carrots
1 kg fleshy tomatoes,
4-6 garlic cloves,
1 tbsp salt,
30 ml of table vinegar,
2 tbsp Sahara,
spices - to taste and desire,
6 tbsp vegetable oil.
Cooking:
Cut the peeled carrots into thin sticks or grate for Korean salads. Cut the stalks from the tomato, scald with boiling water, peel and chop in any way (in a meat grinder or blender). Chop the garlic with a knife or a press. Fry the carrots in hot vegetable oil until golden brown, pour over the tomato mass and add the garlic. Stir and simmer for 10 minutes while stirring. Then add salt and sugar, various spices to taste (coriander, black pepper, peppercorns, allspice, cloves, etc.), stir, cover and simmer over medium heat for 30 minutes. Stir occasionally. At the end of cooking, pour in the vinegar, mix and place hot in sterilized jars. Roll up, turn over, wrap up.
If you do not like the presence of tomato seeds in salads, find a rare Soviet device similar to a meat grinder with a funnel at the exit, called "Strumok" Passing tomatoes through it, you will get thick tomato juice at the exit, not even juice, but rather puree seeds and skins.
Other interesting salads from carrots for the winter you can always find on the pages of our website. Come in!
Good luck preparing!
Larisa Shuftaykina
In winter, the body experiences an acute shortage of vitamins, so housewives have been harvesting in large quantities since the summer canned fruits and vegetables. Among other recipes stands out carrot salad- delicious and very healthy dish, which takes a minimum of time and is combined with absolutely any food.
How to cook carrot salad for the winter
Carrot is one of the most sought after vegetables in our diet, it is impossible to cook without it. delicious first dishes, in addition, the orange fruit is part of many snacks and salads. However, preserved carrots are not as popular as tomatoes, cucumbers, zucchini and eggplants. This is probably due to the ignorance of the hostesses about the existence of recipes for preparing blanks with this tasty and useful vegetable. Below, in detail and with a photo, it is described how to prepare salads with carrots for the winter.
Carrot salad recipes for the winter
Vegetables can be preserved with various marinades, spices, and other ingredients. As a rule, the company orange fruit make up tomatoes, onions, bell pepper, tomato sauce, beets, cabbage. However, some recipes winter preparations suggest the use of carrots only. This preservation is suitable for refueling winter borscht and adding to salads. How to cook carrot salad for the winter?
in Korean
To recreate the authentic taste of the dish, you should strictly adhere to the cooking technology. Korean snack without changing the composition of the seasonings specified in the recipe. The winter version of the appetizer has a richer taste (you will have to pickle the vegetable for more than a couple of days, as in original recipe, but a few months), while Korean-style carrot salads for the winter come out much more fragrant.
Ingredients:
- onions - 3 pcs.;
- garlic heads - 2 pcs.;
- carrot - 2 kg;
- Korean spices - 15 g;
- vegetable oil - 1 tbsp.;
- vinegar essence - 2 tbsp. l.;
- sugar - 4 tbsp. l.;
- salt - 1 tbsp. l.;
- boiled water- 2 tbsp.
Cooking method:
- Mix sugar, water, vinegar essence, salt. When the crystals are completely dissolved, set the bowl aside.
- Grate peeled carrots on a Korean grater.
- Pour the liquid into the carrot mass, mix. Marinate the product for 3 hours.
- Add squeezed garlic to the appetizer, mix the ingredients well again, make a depression in the center of the mass, where pour the spices from the package.
- Finely chopped onion fry in oil and also place in the center vegetable mix.
- Stir the ingredients for 3 minutes, then spread out Korean carrot for banks that need to be sterilized in advance. The container should be filled up to the shoulders, then tightly cork it and store the dish in the refrigerator or cellar.
with garlic
The combination of carrots and garlic is successful not only in terms of palatability, but also due to great benefit these vegetables. Spicy vitamin salad can be seasoned with vegetable oil or other sauces to your taste. In winter, such an appetizer will become a source of phytoncides, minerals and vitamins. To make a salad of garlic and carrots for the winter as spicy as possible, increase the amount of pepper in it. In addition, to enhance the sharpness of the garlic, it is better to cut it finely, and not to push it through a press. How to cook tasty dish?
Ingredients:
- ripe tomatoes - 1 kg;
- carrot - 2 kg;
- salt - 2 tbsp. l.;
- yellow bell pepper - 2 pcs.;
- parsley - 50 g;
- vegetable oil - 2 tbsp.;
- hot pepper - 2 pcs.;
- garlic heads - 3 pcs.;
- sugar - 150 g;
- 9% vinegar - 1/3 tbsp.
Cooking method:
- Wash all ingredients, peel if necessary.
- Grate carrots on coarse grater or cut into strips.
- Pass pepper, garlic, tomatoes through a meat grinder.
- Chop the parsley very finely, put it together with the rest of the prepared vegetables in a saucepan. Add seasonings, oil, vinegar here.
- Place the container on medium heat, cook the salad for about an hour.
- Put the finished snack in the processed container, cork with lids. Carrot blanks should be stored in the basement/refrigerator.
From beets and carrots
No conservation can compete in quantity useful substances co beet-carrot salad. Such an appetizer will perfectly complement any side dish - boiled or fried potatoes, buckwheat, pearl barley, wheat porridge, pasta, etc. Beetroot and carrot salads are very tasty, in addition, they are extremely easy to cook. In addition to the role of a snack, they can be used as a dressing for borscht. Below is a detailed description and with a photo of the recipe for preparing a dish for the winter.
Ingredients:
- vegetable oil - 2 tbsp.;
- carrots, beans, onion- 500 g each;
- boiled beets - 3 kg;
- tomato paste - 500 g;
- spices.
Cooking method:
- Coarsely grate beets, carrots. Chop the onion into half rings.
- Place the beans with vegetables in a saucepan, add oil and tomato paste diluted with water here.
- Boil the ingredients for about an hour, adding spices. In this case, the weak mode of fire will be optimal.
- Then start canning carrots: spread the salad in sterile glass containers, cork them with lids. To preserve your snack, keep it refrigerated.
with pepper
Such an appetizer is prepared without sterilization, which greatly simplifies the process. The hostess can only grind the products and subject them to heat treatment. Pepper and carrot salad for the winter tastes like lecho, however, unlike it, it does not contain tomatoes or tomato sauce. Below in detail and with a photo it is described how to cook delicious, vitamin preservation.
Ingredients:
- pure water - 1.5 l;
- sweet pepper - 6 kg;
- carrots - 0.6 kg;
- sugar - 0.2 kg;
- onion - 0.6 kg;
- clove buds - 6 pcs.;
- salt - 2 tbsp. l.;
- allspice - 10 pcs.;
- refined oil - 100 ml;
- vinegar 9% - 1 tbsp.
Cooking method:
- Remove the stalks from the pepper, chop it very finely together with the onion (you can use a blender or grater).
- Grate carrots, place with other vegetables in a saucepan.
- Separately, mix seasonings, vinegar, water. Heat the mixture until it boils, then keep the liquid on fire for another 5 minutes and remove.
- The resulting filling should be pickled vegetables. To do this, pour the liquid into a saucepan with carrot mass, place the container on the stove, turn on medium heat and bring to a boil. After lower the heat, cook the components for half an hour.
- Prepare 1L jars by washing and sterilizing them.
- Start preserving the salad by laying it out in containers and sealing it tightly with lids.
- Cool the jars by turning them upside down, then put them in the cold.
with cucumbers
Such an appetizer will decorate any table, including a festive one. Fresh juicy cucumbers spicy garlic, fragrant carrots and spicy dill together create a unique taste. In addition, the dish turns out to be bright, appetizing, so it is better to serve it in a transparent dish. To prepare a snack, you should choose a large, bright carrot, which contains a maximum of carotene. How to make a cucumber salad with carrots for the winter?
Ingredients:
- garlic head;
- cucumbers - 2.5 kg;
- vinegar - 1/2 tbsp.;
- carrot - 2 pcs.;
- salt - 1 tbsp. l.;
- sugar - ¼ st.;
- Korean seasoning- 1 tbsp. l.;
- vegetable oil - ½ tbsp.
Cooking method:
- Trim the tips of the cucumbers, peel the carrots. Grind fruits with Korean grater.
- Add vinegar, crushed garlic, oil, spices, sugar, salt to the vegetable mixture.
- After thoroughly mixing the components, cover the container with a film, put it in the refrigerator for a day. Open the package from time to time and stir the ingredients.
- Divide the dish over the container, pour over the remaining at the bottom of the bowl vegetable juice, clog containers for the winter.
With zucchini
Zucchini makes the dish more juicy, and garlic is fragrant. In addition to a pleasant sweetish-spicy taste, the salad turns out to be very elegant and goes well with any food, be it first courses, fish, meat or any side dish. It will take you about 40 minutes to prepare the preservation, with a minimum of food and effort. How to make a salad of zucchini and carrots for the winter?
Ingredients:
- water - 0.3 l;
- vinegar - 3 tbsp. l.;
- young zucchini - 1.5 kg;
- garlic - 50 g;
- carrot - 0.2 kg;
- sugar of the 1st grade - 50 g;
- sunflower oil - 100 ml;
- salt - 1 tbsp. l.
Cooking method:
- Peel the zucchini from the skin, cut into strips. Place the ingredient in a saucepan.
- Mix all the seasonings with water and crushed garlic in a separate container, boil the marinade for 5 minutes.
- Pour the liquid over the zucchini. Boil the product for 8 minutes over medium heat.
- Grate the carrots, add to the zucchini, boil the workpiece for another 20 minutes, after the carrot salad for the winter you can lay out and cork in pre-sterilized jars.
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