Carrot recipes. The best options for winter

In winter, the body experiences an acute lack of vitamins, so housewives have been large quantities prepare canned fruits and vegetables. Among other recipes, it stands out carrot salad- tasty and very healthy dish, which takes a minimum of time and is combined with absolutely any food.

How to prepare carrot salad for the winter

Carrots are one of the most popular vegetables in our diet; without them it is impossible to prepare delicious first courses; in addition, the orange fruit is included in many snacks and salads. However, canning carrots is not that popular compared to tomatoes, cucumbers, zucchini and eggplants. This is probably due to the ignorance of housewives about the existence of recipes for preparing preparations with this tasty and healthy vegetable. Below we describe in detail and with photos 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 consists of tomatoes, onions, bell pepper, tomato sauce, beets, cabbage. However, some recipes winter preparations suggest using exclusively carrots. This preservation is suitable for refueling winter borscht and adding to salads. How to prepare carrot salad for the winter?

In Korean

To recreate the authentic taste of a 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 snack has a richer taste (you will have to marinate the vegetable for more than a couple of days, as in original recipe, but several months), while Korean carrot salads come out much more flavorful for the winter.

Ingredients:

onions – 3 pcs.;
garlic heads – 2 pcs.;
carrots – 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 the peeled carrots onto Korean grater.
Pour the liquid into the carrot mixture and stir. The product needs to marinate for 3 hours.
Add crushed garlic to the appetizer, mix the ingredients thoroughly again, make a well in the center of the mass, where you pour the spices from the package.
Fry finely chopped onion in oil and also place in the center of the vegetable mixture.
Mix the ingredients for 3 minutes, then arrange Korean carrots for jars that must be sterilized in advance. Fill the container up to the hanger, then seal it tightly and store the dish in the refrigerator or cellar.

With garlic

The combination of carrots and garlic is successful not only from the point of view taste qualities, but also because great benefit these vegetables. The piquant vitamin salad can be seasoned with vegetable oil or other sauces to suit your taste. In winter, such a snack will become a source of phytoncides, minerals and vitamins. To make your garlic and carrot salad as spicy as possible for the winter, increase the amount of pepper in it. In addition, to enhance the spiciness, it is better to finely chop the garlic rather than press it through a press. How to cook tasty dish?

Ingredients:

ripe tomatoes – 1 kg;
carrots – 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 the carrots coarse grater or cut into strips.
Pepper, garlic, tomatoes through a meat grinder.
Chop the parsley very finely and place it in the pan along with the rest of the prepared vegetables. Add seasonings, oil, vinegar to this.
Place the container over medium heat and cook the salad for about an hour.
Place the prepared snack into the processed container and seal with lids. Carrot preparations should be stored in the basement/refrigerator.

From beets and carrots

No canned food can compete in the amount of nutrients with beet and carrot salad. This appetizer will perfectly complement any side dish - boiled or fried potatoes, buckwheat, pearl barley, wheat porridge, pasta, etc. Salads from beets and carrots turn out to be very tasty, in addition, they are extremely easy to prepare. In addition to serving as a snack, they can be used as a dressing for borscht. Below is a detailed description and photo of the recipe for preparing this 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 the beets and carrots. Chop the onion into half rings.
Place the beans together with the vegetables in a saucepan, add oil and tomato paste, diluted with water.
Cook the ingredients for about an hour, adding spices. In this case, a low fire mode will be optimal.
Then start canning the carrots: place the salad in sterile glass containers and seal them with lids. To preserve the snack, keep it refrigerated.

With pepper

This snack is prepared without sterilization, which greatly simplifies the process. The housewife 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 we describe in detail and with photos how to prepare delicious, vitamin preservation.

Ingredients:

clean water – 1.5 l;
Bell 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 together with the onion very finely (you can use a blender or grater).
Grate the carrots and place them in a saucepan with other vegetables.
Separately mix seasonings, vinegar, water. Heat the mixture until it boils, then keep the liquid on the fire for another 5 minutes and remove.
The resulting filling should be used to marinate vegetables. To do this, pour the liquid into the pan with the carrot mixture, place the container on the stove, turn on medium heat and bring to a boil. Then reduce the heat and cook the ingredients for half an hour.
Prepare 1 liter jars by washing and sterilizing them.
Start canning the salad by placing it in containers and sealing it tightly with lids.
Cool the jars by turning them upside down, then put them in the cold.

With cucumbers

This appetizer will decorate any table, including a holiday one. Fresh juicy cucumbers, hot garlic, aromatic carrots and spicy dill together create a unique taste. In addition, the dish turns out bright and appetizing, so it is better to serve it in transparent dishes. To prepare a snack, you should choose large, bright carrots, which contain a maximum of carotene. How to make a cucumber and carrot salad for the winter?

Ingredients:

garlic head;
cucumbers – 2.5 kg;
vinegar – 1/2 tbsp.;
carrots – 2 pcs.;
salt – 1 tbsp. l.;
sugar – ¼ tbsp.;
korean seasoning– 1 tbsp. l.;
vegetable oil – ½ tbsp.

Cooking method:

Trim the ends of the cucumbers and peel the carrots. Grind the fruits using a Korean grater.
Add vinegar, crushed garlic, oil, spices, sugar, salt to the vegetable mixture.
After thoroughly mixing the ingredients, cover the container with film and place in the refrigerator for a day. From time to time, unscrew the packaging and stir the ingredients.
Distribute the dish among the containers, pour in the rest at the bottom of the bowl vegetable juice, seal the containers for the winter.

With zucchini

Zucchini makes the dish more juicy and the garlic aromatic. In addition to the 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. Preparing the preserves will take you approximately 40 minutes, with a minimum of ingredients and effort. How to properly 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;
carrots – 0.2 kg;
1st grade sugar – 50 g;
sunflower oil – 100 ml;
salt – 1 tbsp. l.

Cooking method:

Peel the zucchini and cut into strips. Place the ingredient in a saucepan.
Mix all seasonings with water and crushed garlic in a separate container, boil the marinade for 5 minutes.
Pour the resulting liquid over the zucchini. Cook the product for 8 minutes over medium heat.
Grate the carrots, add to the zucchini, boil the preparation for another 20 minutes, after which the carrot salad for the winter can be laid out and sealed in pre-sterilized jars.

Video

Carrot recipes interesting to housewives all year round. This vegetable can be used to prepare both everyday dishes and winter preparations. This could be salads, jams, pickling, etc. Check out our interesting selection.

Carrot salads: recipes

Salad “Unpretentious”

You will need:

Carrots – 2 kg
- garlic clove – 3 pcs.
- acetic acid – 30 ml
- garlic clove – 3 pcs.
- tomatoes – 1 kg
- granulated sugar – 2 tbsp. spoons
- refined sunflower oil – 6 tbsp.

Cooking steps:

Peel the carrots, chop into small strips or grate. Wash the tomatoes, peel them, and pass them through a meat grinder. Press the peeled garlic through a garlic press. Sterilize small jars. Fry the pre-prepared carrots until they have a nice golden color. Salt and add granulated sugar. Add spices to taste: coriander, cloves, black spices. Place the mixture in a saucepan and simmer over low heat. Pour in acetic acid and put the workpiece into jars and roll up.

Carrot recipes - photos:

To enhance the taste, you can also add sweet peppers to the preparation. Take 1 kg of carrots, onions and sweet peppers, 2 kg of tomatoes, 90 ml of malic acetic acid, 390 ml of refined sunflower oil, ? Art. granulated sugar, 3 tbsp. spoons of salt. Chop the vegetables into thin strips, fry over medium heat for 10 minutes. Add spices, simmer for 5 minutes. Place the finished product in jars and roll it up.

Carrot and cabbage recipes

Delicious vegetable salad

You will need:

Cabbage – 5.2 kg
- vegetable oil - ? liters
- salt – 4 tablespoons
- sugar – 350 g
- acetic acid – ? liters
- onions, carrot roots, multi-colored sweet peppers - 1 kg each

Grate the carrots, chop the peppers and cabbage into strips, chop the onion. Place the vegetables in a large enamel container, pour in vegetable oil, sugar, salt, add vinegar, and let stand for 12 hours. Place this mixture in sterile containers, cover nylon covers and store in a cool place.

You will definitely like the recipe for preparing the workpiece described.

Delicious carrot recipes

Recipe No. 1

Required Products:

Carrot root vegetables – 3.6 kg
- granulated sugar – 50 g
- acetic acid – 240 g
- a couple of liters of water

Cooking steps:

Prepare root vegetables: wash, cut out damaged areas if necessary. Chop into circles and blanch in water with 50% dissolved salt (about 5 minutes). Fill the containers, add hot filling. The filling is prepared as follows: dissolve granulated sugar in a saucepan, add salt, boil, mix with acetic acid. Once the mixture begins to bubble, remove and set aside. Sterilize and seal the filled jars.

Recipe with apples and horseradish

Ingredients:

Apples, carrots, horseradish – 500 g each
- a couple of large spoons sunflower oil
- a glass of acetic acid
- a large spoon of salt
- a couple of glasses of water
- a few spoons of granulated sugar

Cooking steps:

Wash and peel the root vegetables. Grate horseradish with apples. Mix the prepared ingredients and place in prepared containers. Make a marinade using vinegar, salt, sugar and water. Pour it into jars, add a tablespoon of sunflower oil on top. Cover the containers with lids and sterilize for ten minutes. After seaming, cool the jars.

Carrot salads - recipes with photos

"Generous bed"

You will need:

Carrots – 2 kg
- three large spoons of salt
- bitter pepper
- onions, beets – 1.2 kg each
- tomatoes – 3.2 kg
- a glass of sugar
- sweet pepper – 3 pcs.
- vegetable oil – 790 ml
- vinegar – 1.1 tbsp.

Cooking steps:

Rinse the vegetables thoroughly and grind them through a meat grinder. Pour in vegetable oil, add salt, add sugar 2 hours after boiling. Before finishing, mix with acetic acid, pack into jars and seal.

Make one like this too.

Option with beets

Chop the carrots and beets into cubes, mix, stir, and transfer to liter jars. Pour 3.2 tbsp into each container. spoons of vegetable oil, cover with tin jars, place in a cold oven. Turn on the oven at medium temperature regime at 180 degrees. Keep the container for no more than 40 minutes. Remove the containers, add a tablespoon of oil and a small spoon of vinegar to each. Seal with new sterile caps.

Option with beans

Boil 1 kg of carrot roots and 2 cups of beans until tender. Chop the root vegetables into cubes, and 500 g of onions into half rings. Mix with a glass of sunflower oil, 2.6 tbsp. spoons of salt, 0.5 tsp vinegar, 1 tbsp. sugar, simmer it all for 1 hour. Pack in sterile containers.

Carrot preparations are an excellent alternative to preparations made from cucumbers, tomatoes, cabbage, beets, sweet peppers, etc. They amaze with their richness and variety, so we recommend paying your culinary attention to them.

Preparing carrots according to this recipe is very simple. The result is universal dish, which can be used in the future as an independent snack, or added to salads and even first and second courses.

Required Products:

2 kg carrots;
12 gr. allspice;
10 gr. peppercorns;
3 gr. bay leaves;
10 gr. cinnamon;
90 gr. Sahara;
45 gr. salt;
15 ml of vinegar essence;
1 liter of water.

Preparation progress:

Peel and wash the carrots, boil for 8 minutes fresh water, then chill and cut into squares.
Shredded, it is placed in jars.
Prepare the marinade in a saucepan. To do this, pour water into it, lay out all the spices, add sugar and salt, and cook for 5 minutes.
Fill all the jars with the prepared marinade and pour vinegar essence on top.
Cover each jar with a lid and sterilize for 20 minutes.
Without delay, all jars are sealed.

The container is turned over and wrapped, and after cooling it is transferred to the cellar.

Quick pickled carrots (video)

Instant pickled carrots

In order to fully marinate carrots, it is not at all necessary to keep them in the marinade for months. In just 8 hours, the root vegetable acquires the desired flavor. The preparation is done quickly, but it still turns out very tasty.

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

Carrots and onions for the winter - a very tasty snack recipe with step-by-step photos

The recipe for this carrot snack for the winter is quite feasible even for novice cooks, and it contains the simplest and most affordable ingredients. Carrots combined with onions is a classic addition to borscht, soups, sauces and salads. And with the help of our step by step recipe With the photo you can easily prepare tender and aromatic canned carrots and onions for the winter. Moreover, such savory snack will be an excellent “snack” - just spread it on a piece of fresh black bread. Very tasty thing!

Ingredients for a delicious winter carrot recipe:

carrots – 1 kg
onions – 1 kg
garlic – 2 heads
vegetable oil – 200 ml
sugar – 100 gr.
salt – 2 tbsp.
vinegar 9% - 3 tbsp.

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

Juicy and aromatic autumn varieties of root vegetables are best suited for this snack. Peel the carrots and grate them on a coarse grater.
Cut the onion into half rings.
Chopped vegetables need to be fried in vegetable oil - each vegetable in a separate frying pan. Divide the amount of oil according to the recipe equally for carrots and onions. As a result of such separate roasting, vegetables will retain their brightness and attractiveness.
The garlic heads need to be peeled and chopped with a knife.
Once the vegetables have softened, you can transfer them to one pan. Then add sugar, salt, garlic and oil remaining after frying. Mix all ingredients thoroughly, cover with a lid, bring to a boil and simmer for 5 - 10 minutes. Then you need to pour in the vinegar, mix again and you can start canning.
Place hot food into pre-sterilized jars. vegetable mixture and roll up the lids. After cooling, put it in the refrigerator. The shelf life of such carrot snacks is approximately 2 - 3 months. Just open the jar and you have ready filling for soup, fried for cabbage rolls or a delicious “spread” on a sandwich.

Korean carrots for the winter in jars - recipe without sterilization

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

Ingredients for the recipe for preparing carrots in Korean style for the winter in jars:

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

Recipe instructions for preparing Korean carrots in jars for the winter

We wash, peel and grate the root vegetables into strips on a “Korean” grater. Place the grated carrots in a large bowl, sprinkle with salt and sugar. Stir and leave for about 30 minutes.
When the carrots are steeped, add vinegar essence, cilantro, and a mixture of black and red peppers. Mix all ingredients thoroughly for better distribution of spices. Now you need to let the carrots brew and soak in the marinade for two hours. To do this, it is better to cover the container with a lid and send it to the refrigerator.
Cut the onion into strips and fry in vegetable oil until dark brownish. Then pour the contents of the frying pan, along with the remaining oil after frying, into the carrots.
Chop the garlic and add to the carrots. Stir and leave to steep again for 30 minutes. During this time, the onions and oil will cool down and you can start packaging them in jars, which need to be sterilized in advance. Boil lids for seaming in hot water.
The finished “Korean” carrots can be transferred to a cellar or other cool place. The appetizer turns out spicy, juicy and bright - a gourmet delight!

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

This salad contains the simplest and most affordable seasonal vegetables: cabbage, bell pepper, carrots. Vegetable oil and vinegar are used for dressing. The vegetable salad tastes a little sweet, with a spicy spicy note. This recipe has long been considered a classic, but its popularity is beyond doubt - many housewives roll up at least a couple of jars of vegetable salad for the winter. Simple and delicious!

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

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

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

First, prepare the vegetables: chop the cabbage, grate the carrots on a coarse grater, peel and cut the peppers into strips, and cut the onion into half rings.
In a large bowl, mix all the ingredients and leave to infuse.
For salad dressing, thoroughly mix vegetable oil, vinegar, sugar and salt.
Add the spice mixture to the chopped vegetables and let it brew again for 2 – 3 hours. During this time, the salad will be perfectly saturated with juices and spices.
We sterilize the jars in hot steam or in the oven. Transfer the infused vegetable salad into containers and cover with boiled tin lids. We take jars of salad for storage in a cool place - a cellar or basement.

If you want to enjoy the taste of a vegetable salad in the very near future, you can close the jars with ordinary plastic lids and put them in the refrigerator. However, in this case you will have to consume the treat within a week.

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

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

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

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

Step-by-step recipe for preparing homemade carrot lecho for the winter in jars

Tomatoes need to be washed and minced. Pour the resulting mixture into large saucepan.
Peel the pepper from seeds and cut into pieces.
Peel the carrots and grate them on a coarse grater.
Place the pan with the tomato mixture on the fire and simmer over low heat for about 15 minutes.
Then add chopped carrots to the tomatoes. Add pepper, spices and oil according to the recipe. Mix everything thoroughly and cook for another 25 minutes.
While the lecho is cooking, we prepare the jars - sterilize them in the oven or steam them.
Now you need to add vinegar, boil for 5 minutes and immediately pour into jars. Roll up the lids. Turn it upside down and cover with a warm blanket. After cooling, we put it in the pantry for storage until winter. If desired, lecho can be served - the dish is completely ready.

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

Beetroot borscht is considered one of the most delicious firsts dishes, and its preparation will require the most affordable products. Hot, bright, aromatic, with herbs and a spoonful of sour cream - a plate of this fresh borscht always nice to eat for lunch or dinner. And with our borscht dressing with beets and carrots you will significantly save cooking time. For the winter, roll up a few jars of dressing with beets and carrots according to our simple recipe- and all you have to do is cook the broth, add potatoes and cabbage. That's it, the beetroot borscht is ready!

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

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

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

We clean and grate fresh carrots on a coarse grater. We also peel the onion and cut it into half rings.
Heat the frying pan and add a little vegetable oil. Fry the chopped vegetables until light golden brown.
While the carrots and onions are simmering on the fire, we begin peeling the beets. Grate into strips and add to the frying pan with other vegetables. All components need to be mixed and simmered for 10 - 15 minutes.
We wash the bell pepper, remove the stem and cut it into two halves. Then remove the seeds and cut into thin strips.
Chop clean tomatoes into pieces, which we pour into a saucepan and cook over medium heat. When the tomatoes are completely boiled, remove and rub the mixture through a sieve. At the same time, remove the skin and seeds.
Return the pureed tomato mixture to boil, adding it to the pan vegetable stew– onions, carrots, beets. We also add pepper, and then add salt, sugar and mix everything. You need to simmer for about 1 hour.
Then add vinegar and remove from heat. Now you can put the dressing into pre-sterilized jars. Cover with lids and place the jars in a large saucepan with boiling water.
After 20 minutes of sterilization, roll up the preserves and leave until completely cool. A closet or basement is ideal for storage.

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

Recipe: carrots in jars for the winter

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

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

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

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

Carrots - 1000 grams

Tomato - 2 pcs.

Vegetable oil - 0.1 l

Garlic cloves - 2 pcs.

Granulated sugar - 1 tbsp.

Coarse salt - half a spoon

Table vinegar 9% - 1 tbsp.

To prepare caviar, you should choose young root vegetables; they are more juicy, which is why the taste of the caviar is richer. First, the carrots should be peeled, rinsed thoroughly with water to remove all particles of dirt from the surface, and then cut into arbitrary pieces.

The carrot slices should fit into the neck of the meat grinder that we will use to chop the vegetable. You can also use a food processor, but a blender will not work for this recipe. Thanks to the meat grinder, the carrot mass will be small pieces, almost like cereal, and this is the consistency that is ideal for vegetable caviar.

You must first remove the skin from the tomatoes by dipping them in boiling water for a minute, and then also pass them through a meat grinder, adding two peeled garlic cloves. All crushed ingredients should be mixed in a large bowl, and then add sugar and rock salt, pour in vegetable oil.

To cook vegetable caviar, it is better to take a large aluminum basin or pan with a thick bottom. It should be put on fire and the vegetable mass should be simmered over low heat for about 40 minutes. The mixture must be stirred regularly, otherwise it will begin to burn to the bottom of our dishes.

When there are 10 minutes left before the end of the cooking process, pour acetic acid into the mixture, stir and continue cooking. In the meantime, while the vegetable mass is languishing on the stove, you should start preparing the jars; they must be sterilized. Already in the prepared container you need to put the hot caviar and seal it iron lids our delicious vegetable preparation.

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

Carrots for the winter in jars: recipes

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

But if you want to diversify home canning snack that looks amazing both in jars and on the dinner table, then be sure to try it recipe small carrots for the winter in jars. With this method of harvesting, root vegetables must be collected when they have not yet grown; the root vegetables must be small and thin, such that they can be placed entirely vertically in a jar. Therefore, it is better to do this preparation in the middle of summer. We will get a whole pickled carrot with thyme and garlic.

Peeled young carrots - 2 kilos

Black peppercorns - 8 pcs.

Carnation buds - 8 pcs.

Mustard beans - tablespoon

Laurel - 4 leaves

Garlic - a couple of large heads

Thyme - 6 sprigs

Table vinegar - 200 ml

Sunflower oil - 100 ml

Coarse salt - 2 tablespoons

Granulated sugar - 150 grams

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

Spices and seasonings are very important to make it tasty. pickled carrots for the winter in jars, recipes you can add your favorite spices, and you can also supplement the preparation hot pepper. Place mustard beans on the bottom of each jar, then place the carrots vertically, after which you need to evenly distribute the spices into each container: bay leaf, thyme, peppercorns and garlic cloves.

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

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

Pickled carrots for the winter in jars: recipes

It tastes good with onions carrots for the winter, recipes for cooking in a jar similar to the already presented pickling options, but this time we will chop the carrots, cutting them into slices. And the finished product can be served as a snack and used to decorate holiday dishes.

Fresh carrots - one and a half kilos

Onion - 3 pcs.

Celery (seeds) - 1 tsp.

Salt - half a teaspoon

Turmeric - 1 tsp.

Chopped ginger - half a teaspoon

Sugar - tablespoon

Water - two glasses

Natural apple cider vinegar - half a glass

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

The marinade must be cooked separately: dissolve sugar and salt in two glasses of water, add the indicated spices and half a glass of natural vinegar. When the marinade boils, add carrots and onions, cut into slices, into it. But you need to put the workpiece into jars when it has cooled down a little.

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

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

Recipe for pickling carrots in jars for the winter

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

Carrots are a record holder for vitamin A content, and thanks to fermentation, the amount of useful substances will not only be preserved, but also increased. There is also useful minerals, since potassium and calcium, chlorine and phosphorus, of course, iron. Since when preparing such fermented snack we will not expose vegetables heat treatment, that's all useful material will be stored in it. And when you make sauerkraut at home, carrots are the main additional ingredient in this recipe.

Carrots - 1 kilo

Garlic - 1 head

Cumin to taste

Mustard seeds to taste

Sea salt to taste

Root vegetables must be thoroughly washed from the soil, and then peeled, peeling off the peel in a thin layer. Using a grater, chop the vegetable and place in a large bowl. IN recipe for pickling carrots in jars for the winter You can use the same grater as for Korean cooking, which we will look at later. The head of garlic must be disassembled into cloves, peeled and passed through a garlic press. And then the garlic mass must be mixed with carrots, also adding all the necessary herbs and spices, as well as salt.