Carrot preparations for the winter: the best and most delicious time-tested recipes. Instructions for the recipe with a photo of winter carrot lecho in jars “You’ll lick your fingers”

The beautiful maiden who sits in the dungeon, with a braid on the street - a carrot - received a permanent residence in our cellars and kitchens a very long time ago. Almost everything is unthinkable without it traditional dishes, and, of course, winter preparations. Carrot salads for the winter are 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, wilted, 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!

Korean carrots (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 cloves of garlic,
1 large onion.

Preparation:
Grate the peeled carrots on a Korean salad grater, add salt, pour 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, stir again. Cut the onion into cubes and fry in hot vegetable oil until black, catch it with a slotted spoon and pour boiling oil over the carrots with spices. Mix the whole mass thoroughly, transfer it to a deep bowl, compact it, put it under pressure and leave it overnight to marinate. The next morning, sterilize half-liter jars, arrange the carrots, adding brine, cover with plastic lids and store in a cool place. The salad can be stored in the refrigerator if space allows.

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.

Preparation:
Peel the carrots and pass through a meat grinder or chop in any other way (grate on a fine grater, pass through a food processor or blender). Remove the skin from the tomatoes by first 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 and pepper to the mixture, mix well and cook for another 10-15 minutes. Then add vinegar and stir. Place the finished hot caviar into sterilized jars and roll up immediately. Turn it over, wrap it up.

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.

Preparation:
Peel the carrots and grate them to Korean salads. Cut the sweet pepper into strips. Remove the skin from the tomatoes and grind them in a meat grinder or blender. Cut the onion into half rings. Heat vegetable oil in a wide cooking container and add vegetables, following the indicated order: carrots - fry for 5 minutes - tomatoes, salt and sugar - cook for 5 minutes - Bell pepper- 5 minutes of stewing - 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 place hot in sterilized jars. Roll up. When stirring the salad, try not to crush the vegetables so that they do not lose their shape.

Salad 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.

Preparation:
Grate the carrots using a regular coarse grater or a Korean salad grater. Cut the peppers into strips. Peel and chop the tomato small pieces. Combine all the vegetables, add salt and leave room temperature for 5-6 hours. In a container for cooking salads, combine vegetable oil, sugar and vinegar (you can add spices to taste), boil over low heat for 5 minutes and place vegetables in it. Simmer, stirring, for 30 minutes. Ready salad Place in sterilized jars and seal immediately.

Pickled carrots

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

Preparation:
Cut the peeled carrots into cubes, half circles or chop them with a curly knife. At the bottom of sterilized jars, place coriander grains, chopped garlic, and a pod of hot pepper (exclusively to taste and desire). Fill the jars with carrots, shaking to ensure they pack tightly. In a separate bowl, prepare the marinade: boil water with salt and sugar, wait until they are completely dissolved, pour in the vinegar and pour the carrots into the jars. Cover with lids and set to sterilize: 0.3-l - 10 minutes, 0.5-l - 15 minutes. Roll it up, turn it over, wrap it up.

Carrot and cucumber salad “Flavor of Summer”

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

Preparation:
Grate the carrots on a grater for Korean salads or cut into thin slices. Cut the garlic into 2-3 parts, chop the cucumber into thin slices, chop the greens. Place the cucumbers and carrots in an enamel container, add salt and sugar, stir and leave to marinate for 1 hour. Then pour in vegetable oil, vinegar, stir and place on slow fire until the juice boils. When the cucumbers change color, remove the container from the heat. Place cloves at the bottom of sterilized dry jars and fill the jars with the hot mixture, layering with herbs and garlic. Cover with lids and place for 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 cloves of garlic,
1 tbsp. salt,
30 ml table vinegar,
2 tbsp. Sahara,
spices - to taste and desire,
6 tbsp. vegetable oil.

Preparation:
Cut the peeled carrots into thin slices or grate them for Korean salads. Cut out the stems of the tomato, scald with boiling water, remove the skin and grind in any way (in a meat grinder or blender). Chop the garlic with a knife or using a press. Fry the carrots in hot vegetable oil until golden brown, pour in the tomato mixture and add garlic. Stir and simmer for 10 minutes, stirring occasionally. Then add salt and sugar, various spices to taste (coriander, black ground pepper, peppercorns, allspice, cloves, etc.), stir, cover and simmer over medium heat for 30 minutes. Stir occasionally. At the end of cooking, pour in vinegar, stir and place hot in sterilized jars. Roll it up, turn it over, wrap it up.

If you don’t 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.” By passing tomatoes through it, you will get a thick tomato juice, not even a juice, but rather a puree, without seeds or skin.

Other interesting salads you can always find carrots for the winter on the pages of our website. Come in!

Happy preparations!

Larisa Shuftaykina

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 big 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, you must use 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.
Canned in in kind 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. Carrots in this form will retain the maximum amount of vitamins. In winter, it can be consumed raw or added to various dishes. For example, soups or salads.

Salted carrots are also preserved a large number of 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 at room temperature for four to five days. Then, move the carrots from the kitchen to a cool place and leave them 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 in 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 obtained 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 not suitable 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.

Recipe:

Wash the carrots, peel and cut crosswise, approximately 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, put 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 a blanket.

Recipe for carrot salad for the winter "Autumn"

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

Ingredients:

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 this delicious snack, but few people know that Korean carrots can be easily prepared yourself.

Ingredients:

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 peppers, 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.

In winter, the body experiences an acute shortage of vitamins, so housewives have been preparing large quantities since the summer. 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; it is impossible to cook without them. delicious first ones dishes, in addition, the orange fruit is included in many appetizers 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 winter recipes call for using carrots exclusively. 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, and salt in a deep container. When the crystals are completely dissolved, set the bowl aside.
Grate the peeled carrots on a Korean grater.
Pour the liquid into the carrot mixture and stir. The product needs to be marinated 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 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;
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 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 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

Delicious pickled carrots for the winter can be prepared in a variety of containers, it can be a wooden container, a glass jar, a plastic bucket or enamel pan. In any case, the pulp will be tender, aromatic and piquant.

To prepare carrots and salads, you may need other pickle recipes:, or.

This blank It turns out very interesting and tasty. But it will take very little time to prepare it. And this is quite important, because with a large number of preparations, it is difficult for the housewife to devote a lot of time to just one of its varieties. Thanks to such recipes, you can prepare several servings of twists for the winter in an evening.

Required ingredients:

Fresh carrots - 1-2 kilograms;
Pepper – 8 allspice;
Black pepper – 8 peas;
Laurel – 1-2 leaves;
Cinnamon – 1 teaspoon;
Granulated sugar – 90 gr.;
Salt – 50 grams;
Vinegar essence - approximately 1 tbsp. spoon;
Clean water – 1 liter.

Pickled carrots for the winter in jars:

First, you need to place a container of water on the stove and wait for it to boil;
While the water is boiling, you can prepare the pulp, you need to wash it, clean it from damaged areas, remove the skin;
Now you can lower the mass into boiling water. It should cook for about 3-5 minutes, but it is worth remembering that pulp of different sizes will cook differently. Young vegetables will need 5 minutes, but more mature fruits will need 10 minutes. In any case, the mass must be cooked until half cooked;
Remove the mixture from the liquid and cool slightly. Cut the warm vegetables into pieces of the required size and place them in prepared jars. The jars are pre-washed and sterilized;
Now you can boil water for the marinade, put spices, sugar and salt in it, boil for a few minutes;
Pour the hot, freshly prepared marinade over the mixture, and pour the vinegar solution on top;
Cover the jars with suitable lids and place in boiling water for sterilization. Jars of different sizes should be sterilized for different times; usually it is enough to sterilize containers for 15-25 minutes;
After sterilization, the jars are rolled up with lids, turned over, put under a blanket and left. After complete cooling, the workpieces can be sent for storage. They can be stored at room temperature as they are double sterilized.

Pickling carrots for the winter recipes

This preparation turns out very fragrant and beautiful. Thanks to the addition spicy pepper The chili mixture turns out spicy. This preparation will perfectly replace sauerkraut in vinaigrette or add piquancy to any other vegetable salad. It is also good to use pickled vegetables to complement main dishes.

Required ingredients:

Fresh carrots – 1 kilogram;
Chili pepper – 3 pods;
Vinegar – 100 milliliters;
Sugar – 1 tbsp. l.;
Rock salt – 1 tablespoon;
Water – 1 l.

Pickle carrots for the winter:

The fruits must be washed well with a stiff brush and the peel removed. If the fruits are young, then you can simply rinse the pulp very well and clean it with a brush;
Now the pulp needs to be cut into small cubes;
Prepare the jars especially carefully, rinse them with soda, place them over steam or in the oven for sterilization, and dry completely;
Place one chili pod at the bottom of carefully prepared jars and rinse it first. Then the prepared mass of vegetables is transferred into containers, and the mass must be thoroughly compacted. The more the mass is compacted, the more piquant the mixture will be;
At this time you can start preparing the marinade. For it, measure out water, put it on the fire and bring it to a boil. Sugar, salt and vinegar are added to boiling water; when the crystals are completely dissolved, the mixture is removed from the heat;
The hot solution is immediately poured over the vegetables and the lids are rolled up. Before trying, the workpiece should be marinated for several weeks.

Pickled carrots for the winter recipes

Carrots can be stored different ways, for example, freeze. But it is not always possible to freeze large quantities of vegetables. To do this, you can prepare vegetables in other ways - in a good way the workpiece is marinated. This helps to prepare a large amount of carrots for the entire winter period.

Required ingredients:

Carrots – 2-2.5 kg;
Sugar – 50 grams;
Salt – 50 gr.;
Garlic – 4-5 cloves;
Allspice – 8-10 peas;
Vinegar 9% - about 1 glass;
Clean water – 1 l.

Pickled carrots for the winter in jars recipes:

First of all, you need to prepare the jars, wash them well. When washing, it is not recommended to use different cleaning agents, since they are difficult to completely wash off from the cans. But you can use the simplest baking soda, it both cleans and disinfects. Then the jars must be sterilized over steam or in the oven. This amount of ingredients is designed for 5-6 containers with a volume of 0.7 liters;
While the jars are being sterilized, you can prepare the carrots, rinse and peel them. You can cut the pulp in the most in a variety of ways, thin straws, big pieces or circles;
Peel the garlic and put it into jars, put spices in there, and after that you can start laying out a lot of vegetables;
In the meantime, water should boil on the stove, which is poured into the jars with the mixture. Cover the container with lids and let stand for 10 minutes;
After this, you can drain the solution from the jars and add required amount salt, sugar and put on the stove to boil. After the water boils, you can add vinegar, but the solution should not boil too much, let it cook for 30 seconds and turn it off;
Pour the prepared mixture into the containers and immediately roll up. Turn the twists over and place them under a thick, warm blanket so that the mass cools gradually and steams well. When the pieces have cooled down, they can be removed from under the blanket and placed in the cellar.

Quick pickled carrot recipe

Young pulp is more suitable for this recipe. It has a more delicate consistency and better absorbs the brine, which turns out to be quite piquant. It contains garlic and vinegar, which add piquancy and an interesting aroma to the preparation. The workpiece will be good addition any festive table and will serve as a snack.

Required ingredients:

Carrots – 1 kg;
Fresh garlic – 200 grams;
Unrefined vegetable oil – 150 milliliters;
Rock salt – 1 tbsp. spoon;
Sugar – 2 tbsp. l.;
Table vinegar 9% - 5 tbsp. l.;
Water – 1 l.

Instant pickled carrots recipe:

Place on the stove large saucepan and fill it with water, while the liquid boils you can start preparing the carrots. Rinse it well, dry it a little, peel it thoroughly and cut into long pieces. You can make small blocks along the height of the jar so that the pulp is held vertically. The thickness of the fruit should not exceed 0.5 centimeters;
Now you can put the mass in boiling water and simmer for 3-5 minutes. The mixture should simmer, under no circumstances should the mass boil, after which the vegetables should be immediately placed in a colander and cooled using cold water. Such a temperature difference will help keep the pulp elastic and it will not lose its rich color;
Prepare the garlic as follows: peel, rinse, chop small cube. You can use a garlic press;
Mix chopped or minced garlic with vegetable oil, grind well so that the oil absorbs the rich taste of garlic;
Put water for the marinade to boil on the stove, and you can also put the containers for sterilization;
Place the vegetable pulp into the prepared jars, pour in garlic vegetable oil and set aside for now;
In the meantime, add salt and sugar to boiling water, cook for 10 minutes, mix well and strain. Only after the pan is removed from the stove can you add vinegar to the solution;
The pulp is poured with a boiling solution, covered with lids and placed in boiling water for sterilization. The container should spend 15-20 minutes in boiling liquid;
The twists are immediately rolled up with lids and put away for storage.

Whole pickled carrots for the winter

These carrots can be cooked whole or cut into small pieces, so you should think about their further use in advance. For salads, the pulp cut into small cubes is more suitable, but for use as a snack, the mass cut into large pieces is better suited.

Required ingredients:

Fresh carrots – 1 kilogram;
Sugar – 25 grams;
Salt – 25 grams;
Vinegar – 80 milliliters.

Whole pickled carrots for the winter:

Wash the vegetables well, peel them, and place them in boiling water. Vegetables should be cooked for no more than 15 minutes, add a little salt to the water. The mass should be boiled until half cooked so that it does not soften during the marinating process;
While the root vegetables are cooking, you can prepare the marinade for storage. It is prepared from water with the addition of salt and sugar. The mixture is brought to 100 degrees, add required quantity vinegar and boil again, then immediately remove from heat;
Cooked root vegetables can be placed in prepared jars and filled with hot solution;
The jars are placed in boiling water for 20 minutes, this is necessary for additional sterilization, then they are immediately rolled up and put in a cool place. It is in a cool place that the workpiece should be stored throughout the entire period of marinating and storage;
Before trying the preparation, it should brew for 1-2 months.

Carrots can be prepared in a variety of ways, but it’s worth trying pickled vegetables, they have an interesting taste. And such preparations are stored long time thanks to the addition of a special marinade, vinegar, citric acid and so on.

We love carrots for their bright color, pleasant taste and an abundance of vitamins. This vegetable grows quite quickly and has been pleasing summer residents with juicy root vegetables since mid-summer. Recipes for preparing carrots for the winter are not so complicated, and even a beginner in cooking can easily cope with preparing dishes from them.

The easiest way to prepare for winter is to freeze root vegetables. Of course, the carrots must first be thoroughly washed and peeled. Vegetables are cut differently. It all depends on how we plan to use it in winter. Circles - for soups, cubes for stews, straws - for pilaf. You can simply grate the carrots or put them through a food processor.

When freezing, it is important to consider two things. Carrots are immediately packaged in portions. And it’s better to pack frozen food in rectangular containers to save space. For example, place portions of carrots in plastic bags in a Tetra Pak milk bag. This way the product will take up less space in the freezer.

Dried carrots

Preparing dried carrots allows you to store them in any convenient place without using the refrigerator. These vegetables are convenient to use for making soups and gravy. Many people, especially children, love to eat dried carrots as snacks. This is a wonderful, vitamin-rich substitute for chips! In addition, dried carrots weigh very little and therefore are often used where “every gram counts” - in tourist travel.

To make it easier to dry the root vegetable, you first need to boil it. Carrot straws - about 10-15 minutes. And if we want to dry grated carrots, five minutes of cooking will be enough. After this, the root vegetables are cut in the desired way, but not thicker than 5-7 mm, or grated.

Then the carrots are dried at room temperature for several hours and then dried in the oven. The temperature in it should not exceed +75°C, and vegetables should always be dried in one layer. Then the product will retain maximum nutrients and will not lose its shape and color.

It is best to store dried carrots in glass jars, with tight-fitting lids. Before use, such carrots are pre-soaked.

Canned carrots

This method of harvesting for the winter is used when it is necessary to preserve the root crop in its natural form. Small varieties of carrots - "Chantane" and "Parmex" - are excellent for canning, as well as just medium-sized root vegetables that grew in shaded areas of a summer cottage. Early varieties of carrots that are not intended for long-term storage. Such, for example, as “Tushon”, “Alenka”, “Vitaminnaya 6”, “Karotel”, “Nantes 4”, “Samson” or “Losinoostrovskaya 13”.

You can preserve carrots with or without spices and seasonings. It all depends on desire. This product is used to prepare many dishes, and it is indispensable in dietary nutrition.

To preserve carrots, they are first washed and peeled. The finished root vegetables are placed in a saucepan, 100-150 ml of water is poured onto the bottom and the carrots are kept on low heat with the lid closed for 15 minutes.

For the brine that will be used for canning, add 1 heaped tablespoon of salt to 1 liter of water. While the brine is boiling, carrots are placed in pre-sterilized jars. Small root vegetables are placed whole, and larger ones are cut into two parts.

Jars of carrots are filled with boiled brine to the very top and the sterilization process begins. Water is poured into a large saucepan, a sponge or cloth is placed on its bottom, and jars are placed on top. The water in the pan should reach the “shoulders” of the cans or even a little higher. The jars are covered with lids and kept in boiling water: half-liter jars for 35-40 minutes, and liter jars for 45-50 minutes. Then the jars are sealed with lids, turned over and, after covering them with a blanket or warm cloth, allowed to cool at room temperature. After a day, jars of carrots can be placed in a permanent storage location.

In this video, experienced gardener and housewife Zinaida Petrovna talks about how to properly preserve carrots at home.

Carrot pickles

The advantage of salted vegetables over canned ones is their much greater preservation of nutrients, especially vitamins. The problem with pickles is always storage conditions. Salted carrots will need to be placed in a cool place. Ideal for cellar conditions. And this needs to be taken care of in advance.

For pickling, choose bright, orange root vegetables with a small core. Good-quality preparations are obtained from the varieties “Nantes”, “Gribovskaya” and “Moskovskaya Zimnyaya”. For pickling, root vegetables are washed. But whether to clean them or not is up to the hostess herself.

If there is a large volume of preparations for the winter, carrots are pickled in tubs in their entirety. To do this, washed root vegetables are placed in a tub. To make brine, add 60-65 g of salt to 1 liter of water and boil the water for 5 minutes. The brine is added to the tub after it has cooled and so that its level is 10-15 cm above the carrots. After this, a wooden circle is placed on top and oppression is installed. The tub should stay in the room for 4-5 days. And then it is taken out to a cool room for long-term storage.

You can also pickle carrots for future use by chopping them. To do this, washed root vegetables are grated on a coarse grater or cut into strips or slices. At the bottom of the container in which the workpiece will be stored, pour a little salt, place chopped carrots there - three-quarters of the volume of the container and fill with cooled brine prepared according to the same recipe. Like whole carrots, the slices are kept in the room for 4-5 days and placed in the cellar.

To be able to store salted carrots in the room, it must be sterilized. In this case, the filling is made at the rate of 30 g of salt per 1 water. The carrots are washed, peeled and cut into slices up to 1 cm thick. Jars with packed carrots are filled with hot, just boiled brine and, covered with lids, sterilized over low heat in boiling water: 0.5 liters - 40 minutes, and liter - 50 minutes.

In winter, salted carrots can be added to salads, vinaigrettes, soups, as well as hot dishes with meat, poultry or fish. If the carrots taste too salty, you need to soak them in water in advance, and extra salt will leave.

Pickling carrots

Marinating is a great way to prepare food in winter. Marinades of different compositions give dishes a completely unique taste. And almost no one remains indifferent to the crispy texture and sweet and sour notes of pickled vegetables.

In order to prepare the marinade, take 1 tbsp per 1 liter of water. a heaped spoonful of salt and 2 tbsp. spoons of granulated sugar. In addition, for this volume of liquid use 100 g of apple or regular vinegar, or 1 tbsp. a spoonful of vinegar essence. Add 6-7 pcs to a 1 liter jar. peppercorns, 4 cloves and allspice, 1-2 pcs. bay leaf, greens and 2 cloves of garlic. Dill, parsley, cherry, horseradish or apple leaves are used as greens.

The carrots are thoroughly washed, peeled and placed in boiling water for 5 minutes before slicing. Root vegetables can be cut into cubes, circles or strips. Seasonings and herbs are placed at the bottom of the jars, carrots are placed on top of them, and the boiled marinade is poured over everything. After this, the jars are covered with lids and sterilized in a saucepan with water: half-liter jars - 12-15 minutes, and liter jars - 20-25 minutes.

Tips for pickling carrots:

The greens that will be added to the jars are thoroughly washed under running water.
Whole cloves of garlic are placed in jars. Then the liquid in the jars does not become cloudy.
The contents of the jars are filled with hot brine to the very top.
After all work is completed, the jars are turned over and allowed to cool, covered, for about a day.

Pickled carrots go with a bang, as juicy spicy snack. It's good to add to winter salads, vinaigrettes, and also used for stewing meat dishes or as a side dish.

A step-by-step cooking recipe can be found on our website.

Vitamin winter snacks and salads

Compound dishes to which carrots are added are made from different vegetables– sweet peppers, tomatoes, eggplants, onions and garlic. The taste of such salads is also well complemented by sour apples. And if vitamin C is destroyed during heat treatment, carotene, for which we value carrots so much, remains intact.

Vegetables and spices for salads and appetizers can also be arranged in different ways. In addition, you can diversify your dishes by changing the shape of the cut. Carrots and vegetables are usually stewed under a lid for about 20 minutes, then refined vegetable oil is added to them. Approximately 150 ml per 1 kg of vegetables. And a minute before it’s ready, add a little vinegar.

Jars with hot carrot-vegetable mixture are covered with lids and sterilized. They can be stored at room temperature. Before serving, this preparation is usually placed in the refrigerator for an hour. These salads and appetizers are wonderful. independent dish. They are also used for making sandwiches and as an additive for borscht or soups.

Orange jam

In this winter preparation everything is captivating - the bright festive color, the pleasant delicate texture and, of course, unusual taste. Therefore, carrot jam often becomes a favorite delicacy of everyone who tries it. The recipe for such jam is not much different from sweet preparations that are made from fruits or berries.

For 1 kg of root vegetables, take up to 1 kg of granulated sugar and 2 g of citric acid (or juice from half a lemon). First, the carrots are washed, peeled, cut into small slices or circles, sprinkled with sugar and left for a day at room temperature so that they produce juice.

The next day, add a little water to the pan with the candied carrots, put it on low heat and cook until tender. Usually about 30-40 minutes. Then add to the jam citric acid or freshly squeezed lemon juice and cook for another 3-4 minutes. Hot jam must be poured into jars. You can diversify the taste of this carrot delicacy by adding vanillin, cinnamon or mint leaves when cooking.

Candied carrots

Everyone loves candied fruits! This is a desirable delicacy and a wonderful decoration for baked goods and cakes. And making candied carrots is not at all difficult.

First you need to wash the carrots, peel them and cut them into circles or cubes. Then all this is placed in a saucepan and brought to a boil twice. After the first and second boil, the water is drained. Then add granulated sugar to the carrots (1.5 cups per 1 kg of root vegetables) and place the pan on low heat. When exposed to high temperatures, the carrots will begin to release juice and the sugar will melt. At the same time, you must remember to carefully stir the contents of the pan so that the carrots and sugar do not burn.

Boil the candied fruits for 20-25 minutes, drain in a colander and allow excess liquid to drain. The resulting syrup can be poured into a jar and used in everyday cooking. For example, such a fragrant syrup - good supplement for morning coffee.

Then they begin to dry the candied fruits on a baking sheet lined with parchment paper. If the room is sufficiently well ventilated, drying can be done in the room. However, this process will take some time. You can easily speed up drying in the oven. 45-50 minutes of blowing at a temperature of +45°C is enough, and the candied fruits are ready. While they are still quite soft, they are rolled in granulated sugar and removed for permanent storage.

In this video, Klavdiya Korneva talks about step by step recipe preparing candied carrots.