All the secrets and tricks of carrot blanks. Delicious carrot blanks for the winter

Carrots as an edible root crop 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 to prevent cancer. And it is not surprising - after all, the root crop contains a number of useful macro- and microelements, as well as vitamins of group 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 the use carrot juice renders beneficial effect 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, canned. How to prepare carrots for the winter? Today we will tell you how to keep carrots for the winter at home, and also reveal the subtleties winter preparations this versatile root vegetable. We invite you to master the best step-by-step recipes with photos of carrots for the winter in jars - in Korean, lecho, salad with cabbage, pepper, vegetable oil, dressing with beets, without sterilization and with it. If desired, you can prepare carrots for the winter different ways, which will significantly diversify everyday and holiday menu. So, stock up on carrots and start implementing culinary masterpieces- it will turn out very tasty and healthy!

Carrots with onions for the winter - a delicious appetizer recipe with step by step photos

The recipe for this carrot snack for the winter is quite within the power of even novice cooks, and it includes 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 a photo, you can easily cook tender and fragrant canned carrots with onions for the winter. Moreover, such savory snack will be a great "snack" - just spread it on a piece of fresh brown bread. A very tasty thing!

Ingredients for a delicious carrot recipe for the winter:

carrot - 1 kg
onion - 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 harvesting carrot snacks with onions for the winter

Juicy and fragrant autumn varieties of root crops are best suited for this snack. Peel and grate carrots coarse grater.
Onion cut into half rings.
Shredded vegetables need to be fried in vegetable oil - each vegetable in a separate frying pan. We 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 heads of garlic must be peeled and chopped with a knife.
Once the vegetables are softened, you can transfer them to one pan. Then add sugar, salt, garlic and oil left after frying. Mix all the 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.
In pre-sterilized jars, lay out the hot vegetable mixture and roll up the lids. After cooling, put in the refrigerator. The shelf life of such a carrot snack is approximately 2 to 3 months. It is enough to open the jar - and you have ready filling to soup, roasted cabbage rolls or a delicious spread on a sandwich.

Korean-style carrots for the winter in jars - a recipe without sterilization

Many people are simply delighted with Korean-style spicy spicy carrots. Of course, today such an appetizer can be found in any store, but there is nothing better than home kitchen. We offer you a simple recipe for Korean-style carrots, which can be prepared for the winter in jars. In addition, such a 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 harvesting carrots in Korean for the winter in jars:

carrot - 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

Instructions for the recipe for harvesting Korean-style carrots for the winter in jars

Root crops are washed, cleaned and rubbed with straws on a "Korean" grater. Place the grated carrot in a large bowl, sprinkle with salt and sugar. Mix and leave for about 30 minutes.
When the carrot is infused, add vinegar essence, cilantro, a mixture of black and red peppers. All components are thoroughly mixed for a 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 the refrigerator.
Cut the onion into strips and fry in vegetable oil until a brownish dark color. Then pour the contents of the pan, together with the oil remaining after frying, into the carrot.
Mince the garlic and add to the carrots. Stir and again leave to infuse for 30 minutes. During this time, the onion and oil will cool down and you can start packaging in jars that need to be sterilized in advance. Boil the seaming lids in hot water.
Ready "Korean" carrots can be transferred to the cellar or other cool place. The appetizer is spicy, juicy and bright - a gourmet delight!

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

The composition of this salad includes the simplest and most affordable seasonal vegetables: cabbage, bell pepper, carrot. For dressing, vegetable oil and vinegar are used. Taste vegetable salad ik turns out to be a little sweetish, with a spicy spicy note. Such a 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 a vegetable salad recipe for the winter in jars (yield of the finished product - 2 l):

white cabbage - 1 kg
carrots - 2 - 3 pcs.
onion - 1 pc.
Bulgarian 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 preparation for the winter of a salad of carrots, peppers and cabbage:

First, we prepare the vegetables: chop the cabbage, grate the carrots on a coarse grater, clean the pepper and cut into strips, 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 mixture of spices to the chopped vegetables and again let it brew - for 2 - 3 hours. During this time, the salad is perfectly saturated with juices and spices.
We sterilize jars in hot steam or in the oven. We shift the infused vegetable salad into containers and roll it up with boiled tin lids. We carry jars with 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, then you can close the jars with ordinary plastic lids and refrigerate. True, in this case, you will have to use a delicacy within a week.

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

Lecho is considered one of the most popular types of harvesting 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 bring to your attention classic recipe lecho from carrots and bell peppers on a tomato basis. finished product can be used as spicy sauce or an ingredient for different dishes.

Ingredients for harvesting 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.

A step-by-step recipe for harvesting homemade carrot lecho for the winter in jars

Tomatoes need to be washed and passed through a meat grinder. Pour the resulting mixture into large saucepan.
Remove the seeds from the pepper and cut into pieces.
We clean the carrots and rub on a coarse grater.
We put the pan with the tomato mass on the fire and boil over low heat for about 15 minutes.
Then pour 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 being cooked, we are preparing jars - we sterilize in the oven or steam.
Now you need to add vinegar, boil for 5 minutes and immediately pour into jars. Roll up the lids. Turn upside down and cover with a warm blanket. After cooling, we take it to the pantry for storage until winter. If desired, lecho can be served at the table - the dish is quite ready.

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

Beetroot borsch is considered one of the most delicious first courses, and for its preparation you will need the most affordable products. Hot, bright, fragrant, with herbs and a spoonful of sour cream - a plate of such 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. Roll up a few jars of dressing with beets and carrots for the winter according to our simple recipe- and all you have to do is boil the broth, add potatoes and cabbage. That's it, beetroot soup is ready!

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

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

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

Peel fresh carrots and rub on a coarse grater. We also clean the onion and cut into half rings.
Heat up the pan and add some vegetable oil. Fry chopped vegetables until golden brown.
While the carrots and onions are languishing on the fire, we proceed to peel the beets. Grate with straws and add to the pan with other vegetables. All components must be mixed and simmered for 10-15 minutes.
We wash the bell pepper, remove the stalk and cut into two halves. Then we clean from seeds and cut into thin strips.
Grind clean tomatoes into pieces, which we pour into a saucepan and cook over medium heat. When the tomatoes are completely boiled, remove and wipe the mass through a sieve. At the same time, we remove the skin and seeds.
Put the mashed tomato mixture back to boil, adding to the pan vegetable stew- onions, carrots, beets. We also spread the pepper, and then salt, sugar and mix everything. It takes about 1 hour to simmer.
Then add vinegar and remove from heat. Now you can lay out the dressing in 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 preservation and leave to cool completely. A closet or basement is perfect for storage.

Carrots are a versatile vegetable that can be used in literally any dish: soups, salads, cereals, drinks, and even desserts! Many housewives prefer to harvest carrots for the winter so as not to bother with preparing them for their culinary experiments in the future. There are many recipes for canning this vegetable.

Carrots are a versatile vegetable that can be used in literally any dish.

To salt the root crop, you will need:

1 liter of water;
65 grams of salt;
2 kilos of carrots.

How salting happens:

First, prepare the marinade filling. Salt dissolves in boiling water, and then the brine is boiled for another 5 minutes. The liquid is removed from the fire and cooled.
At this time, the root crop is being prepared. Carrots are washed, peeled.
The vegetable is placed in a prepared clean container, and then poured with cold brine. It is worth considering that the brine level should be 10 centimeters higher than the last layer of root crops.
A wooden circle is placed on the top layer of carrots, and oppression is placed on it.
The container is left at room temperature for 4 days, and then mixed in the cold and stored in this state until winter.

If, during the sample, the snack turned out to be oversalted, the carrots should be soaked in cool water before serving.

Carrots in Korean for the winter (video)

Carrots for the winter: a golden recipe for harvesting

There are golden recipes canned carrots, that is, tested by time and people. One of them is simplest way pickling root crops for the winter.

Required Ingredients:

3.5 kilos of carrots;
50 grams of salt;
50 grams of sugar;
2 liters of water;
250 milliliters of 6% vinegar.

There are also golden recipes for canned carrots, that is, time-tested and people-tested.

How to prepare a snack at home:

Carrots are washed, peeled, cut into circles, blanched in lightly salted water for 5 minutes. 20 grams of salt should be put into 1 liter of water.
Ready carrots are transferred to a sterilized container.
Marinade filling is cooked in a separate bowl. Salt and granulated sugar are mixed with water, put on the stove and completely dissolved. Then vinegar is poured into the liquid, and the bowl is immediately removed from the burner.
Carrot pieces are poured with hot marinade, covered with lids and sent for sterilization. Half-liter jars should be processed within 20 minutes.
The container is rolled up, placed upside down and insulated.

You can use the prepared blank as an appetizer for second courses of meat or fish, as well as an ingredient for simple salads.

Delicious carrots for the winter in jars without sterilization

You can cook a delicious carrot preparation without sterilization. Such cooking saves the hostess's time, and also allows you to get a delicious crispy snack.

In order to cook it, you need:

2 kilos of carrots;
1 kilo of tomatoes;
2 tablespoons of salt;
2 pods of yellow bell pepper;
50 grams of parsley;
2 cups olive oil;
2 chili pods;
3 garlic heads;
150 grams of granulated sugar;
1/3 cup 9% vinegar

You can cook a delicious carrot preparation without sterilization

How to do:

All ingredients are washed, if necessary, cleaned of skin, stalks and seeds.
The carrot is cut into strips.
Peppers, peeled garlic and tomatoes are passed through a meat grinder.
Parsley is washed, dried and chopped with a knife.
All prepared vegetables and herbs are laid out in a saucepan.
Spices are poured into the same container, oil and vinegar are poured.
Everything is mixed up and sent to the fire. It is necessary to cook such a salad after boiling for 1 hour.
The hot snack is laid out in sterilized jars and immediately rolled up with the help of a preservation key.

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

How to salt carrots for the winter for soup?

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

Mainly used in soups salted carrots, therefore, when preparing it, the recommended proportions of salt and water should be strictly observed, otherwise the root crop may turn out to be fresh or salted. To avoid this, it is better to use ready recipes. The most successful of them are discussed below.

Pickling with dill

This preparation has a delicate aroma of dill. Therefore, it is recommended to do it only for rich soups, for example, for borscht, cabbage soup, pickle. To pickle the root crop, you will need:

1 kilo of carrots;
4 tablespoons of salt;
50 grams of dill.

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

First of all, carrots should be peeled and washed. Next, the root crop is rubbed on a fine grater.
Fresh dill is rinsed, dried, chopped with a knife and added to the carrot pulp.
Then salt is added to the resulting mixture. Everything is thoroughly mixed and rumpled with hands so that the grated carrots highlight the juice.
Salted carrots and greens are laid out in a pre-sterilized container. The mass must be carefully tamped so that the carrots release as much juice as possible.
Next, you need to close the container with a regular plastic lid. To keep the freshness of prepared soup dressing as long as possible, it should be refrigerated.

By the way, this dressing can be eaten as usual. carrot salad. To make it tastier and more varied, salted carrots can be added fresh tomatoes and cucumbers.

Salting with spices

You can improve the taste of unleavened soups by adding carrot dressing with spices to them.

Such preparations are made in banks from the following products:

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

You can improve the taste of unleavened soups by adding carrot dressing with spices to them.

How to salt:

Washed and peeled carrots are cut into circles.
Carrot pieces are blanched in boiling water for 3 minutes, and then transferred to a pre-sterilized container.
Seasoning is poured onto the carrots.
Peeled garlic is crushed with a knife, transferred to the finished carrot. The jar is covered with a lid and shaken so that all the ingredients are mixed.
In a separate enameled bowl, a marinade is prepared from water, vinegar and oil. The liquid is mixed, brought to a boil, removed from the burner and poured into carrots.
The appetizer is corked, placed upside down, wrapped in a blanket and left to cool completely.

You can open the prepared blank after 2 weeks.

Delicious carrot caviar (video)

According to the recipes described above, you can cook delicious carrot snacks that will complement any festive and everyday table. Also, these blanks can be used as a fry for cooking second courses, soups, light salads, stuffed snacks.

The well-known carrot contains an impressive amount of vitamins and minerals. Only two pieces contain daily rate vitamin A, which has a beneficial effect on vision. If a person has a lack of this vitamin, then there is a danger of acquiring night blindness. As well as big influence carrots have:

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 winter preparations from carrots and other vegetables. If the summer harvest of carrots turned out to be a success, then you can certainly use one or more recipes and do canning with your own hands.

It could be:

Chopped or grated frozen carrots.
Salty billet with pepper.
canned in in kind with pepper and salt.
Salted carrots with sterilized peppers.
Marinated 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 carrot very easy to prepare. To do this, you need to wash, peel and cut the root crop in any convenient way. Pack in 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 also retain a large amount useful substances. It is convenient to harvest and add to soups, salads, hot dishes. There are several ways to salt a root crop:

Salted whole carrots for the winter

Ingredients:

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

Cooking:

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

Prepare a wooden container. It should be deep and wide so that you can lay the whole carrot in rows. Lay out and pour brine above the carrot ten to fifteen centimeters higher. Put 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 there until winter.

Do not be afraid that you can salt the carrots. If there was a lot of salt, then before serving or adding it to dishes, carrots should simply be held in a filtered liquid.

Salting chopped carrots for the winter

Ingredients:

The quantity of products must be taken to your taste.

Cooking:

Peel, wash and chop the carrots into circles or any other shape. Take a container made of glass or wood, sterilize and pour a little salt and pepper on the bottom. Put the pieces in a container without reaching the edge about one quarter.

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

Recipe for salting carrots with sterilization for the winter

Ingredients:

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

Cooking:

Wash the carrots, peel and immediately dip in boiling water. Let it cool down a bit and cut into small pieces. Prepare a glass container and place carrots there.

Boil the brine in the same way as described in the recipes above and pour over the vegetables with this juice. Cover the jars with a lid and lower them into a wide saucepan filled with water. Put on fire for sterilization. Boiling time depends on the volume of glass containers. If the jars are half-liter, then sterilize forty minutes, if liter, then fifty. To prevent the jars from bursting, it is best to lay any fabric on the bottom of the pan.

Highly delicious carrot obtained in various marinades. If you already have enough experience in conservation, then you can safely experiment with ingredients and prepare at your own discretion. Add something new and spicy, or, conversely, remove an ingredient that is not suitable for household taste.

Pickled carrots for the winter. Recipes are delicious!

Cooking:

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

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

Pickled carrots for the winter in Bulgarian

This is a very simple recipe that does not require specific skills and many years of experience in the kitchen.

Ingredients:

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

Recipe:

Rinse the carrots, peel and cut across, about one centimeter thick. Boil water and lower the vegetable there for four to five minutes. Do not pour out the water, but add sugar and salt to it.

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

Recipe for carrot salad for the winter "Autumn"

Highly tasty and tender salad from carrots for the winter. The recipe is simple but original.

Ingredients:

Recipe:

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

First, overcook the carrots, after five minutes pour in the tomatoes and add the garlic, sugar and salt. Mix the salad well and add the rest of the seasonings. Extinguish at low power covered for twenty minutes. Keep an eye on it so that it does not burn and mix the salad. After twenty minutes, add acetic acid, mix well again and let the salad stew for another minute.

Prepare glass container and put the workpiece in it. Cover the lids with boiling water and roll up the jars. Flip the lettuce jars over and cover with a blanket. After a day, put it in the pantry.

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

Korean carrot salad recipe for the winter

Many people love this delicious snack, but few people know that Korean-style carrots can be easily cooked on their own.

Ingredients:

Recipe:

Take carrots, rinse well, peel and grate for carrots in Korean. Chop the garlic or squeeze through a press.

Prepare a sterilized jar and put on the bottom hot peppers, carrots, garlic. Pour boiling water over the whole 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 hot marinade. Roll up and wrap 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 in large numbers prepare canned fruits and vegetables. Among other recipes, carrot salad stands out - 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 are tomatoes, onions, bell peppers, tomato sauce, beets, cabbage. However, some recipes for winter preparations involve the use of carrots exclusively. 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 indicated 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 in a deep container. 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 taste, but also because 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 the carrots on a 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

Not a single preservation can compete in terms of the amount of useful substances with 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.
Put the beans together with vegetables in a saucepan, add oil here and tomato paste diluted with water.
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;
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 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 bowl. 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.

Video

When planning to harvest carrots for the winter, housewives cannot always immediately decide how best to make it. Recipes home preservation there are too many and at their sight, literally, eyes run wide. I would like to make a Korean-style snack in jars, and juicy salad with onions, and tender lecho with pepper, and soup dressing with cabbage and beets. Of course, for all options, there is not enough strength or time, at least at the peak of the season. Therefore, you can roll up only part of the carrots, and leave the rest for storage in the basement or cellar and return to it a little later, when the main seaming time is left behind. Subject to certain rules, the vegetable will lie perfectly until the right time, and if the hands still do not reach it, it will calmly wait in fresh winter cold and save not only their taste qualities but also useful properties.

The recipe for a delicious carrot salad for the winter with a photo step by step

Prepared for the winter according to this recipe with step by step photos carrots are very tasty, tender, soft and not too spicy. Classic marinade well impregnates vegetables and gives them pleasant, slightly salty shades. Light piquancy and rich aroma are added by garlic and a small amount of bite, included in the main composition of the dish.

Ingredients for a delicious winter carrot recipe

carrots - 2 kg
garlic - 20 cloves
water - ½ l
sunflower oil - 2 tbsp
sugar - 12 tbsp
salt - 8 tbsp
table vinegar 9% - 6 tbsp

Step-by-step instructions for a delicious recipe for winter carrot salad with a photo step by step

Korean-style carrots for the winter in jars - video recipes

This video recipe tells in detail how to make Korean-style carrots for the winter in jars. There are no difficulties in the cooking process itself. The only thing that will definitely have to be done is to sterilize the jars with the finished product. This will guarantee the preservation of preservation until the cold weather. Well, what if spicy carrot in Korean you want to eat much faster, for example, the next day after cooking, then the moment of sterilization can be completely safely skipped.

Carrots pickled for the winter in jars, blanks with a photo - very tasty

This recipe with a photo tells how to make a very tasty preparation of pickled carrots for the winter. The finished product can be eaten as bright, spicy snack or use to prepare interesting, savory and original salads.

The necessary ingredients for harvesting pickled carrots for the winter in jars

carrots - 1.5 kg
Bay leaf– 6 pcs
black peppercorns - 20 pcs
allspice - 10 pcs
cloves - 6 buds
water - 2.5 l
sugar - 250 g
salt - 100 g
vinegar - 100 ml
dry greens - 100 g

Step-by-step instructions on how to prepare delicious pickled carrots for the winter

Wash carrots thoroughly, dry, peel and cut lengthwise into thin strips.
Pour water into a deep container, fold the carrots and boil over medium heat until half cooked. This usually takes 8 to 10 minutes. Then remove the carrots with a slotted spoon, put them in a colander and wait for the excess liquid to drain.
Prepare sterilized jars. Pour peppercorns on the bottom, put bay leaf, cloves and stuff tightly with dried carrots.
In parallel, boil the marinade. To do this, dissolve salt, sugar in water, boil and boil over medium heat for about 10 minutes. Before turning off, pour in the vinegar, mix well and pour into jars.
Sterilize product containers required amount time and quickly tighten the lids. Turn the preservation upside down, cover with a thick warm cloth and cool. Store in a cellar or basement.

Borscht dressing for the winter with beets and carrots without vinegar - recipe with photo

Very tasty, rich and moderately spicy is a dressing made from beets and carrots, prepared for the winter without vinegar. It can be added to borscht or vegetable soup, use for salads or serve with meat and fish as a light and savory vegetable snack.

Ingredients for cooking beetroot-carrot dressing for borscht

beets - 3 kg
carrots - 2 kg
Bulgarian pepper - 1.5 kg
garlic - 3 heads
onion - ½ kg
vegetable oil - 200 ml
hot pepper - 2 pods
salt - 100 g
water - 250 ml

Step-by-step instructions for borscht dressing from beets and carrots for the winter

Wash all vegetables and pat dry kitchen towel. Cut the beets into thin sticks, grate the carrots on a coarse grater.
Release the bell pepper from the stalks and seeds and finely chop. Peel the onion and finely chop. Divide the garlic into cloves and pass through a press. Hot pepper cut into half rings.
Pour vegetable oil into a deep saucepan, heat and sauté the onion on it until golden brown, then add carrots and beets, salt, pour in water, cover with a lid and simmer for at least 20 minutes.
Then put both types of pepper and garlic, mix very well and cook for another 10 minutes.
Pack hot in sterilized jars, roll up iron lids, turn upside down, cover with a warm sheet and cool until room temperature. For storage, send to the pantry, where direct sunlight does not enter.

Lecho from carrots for the winter - recipes with photos in jars "Lick your fingers"

Do you want your family and friends to say about your preservation "you will lick your fingers"? Then cook carrot lecho in jars for the winter according to this recipe with a photo. The beauty of this method lies not only in amazing taste ready meal, but also in the fact that jars with the product do not need to be sterilized. AT summer heat this fact is certainly an undeniable advantage.

Necessary ingredients for carrot lecho in jars for the winter "Lick your fingers"

carrots - 2 kg
Bulgarian sweet pepper - 2 kg
white onion - 1 kg
tomato paste - 1 l
salt - 100 g
black ground pepper- 1 tsp
ground coriander - ½ tsp
vegetable oil - 50 ml

Instructions for the recipe with a photo of winter carrot lecho in jars "Lick your fingers"

Wash vegetables and dry thoroughly. Remove the stem and seeds from the pepper and chop in equal pieces medium sizes. Cut the carrots into cubes or grate on a coarse grater. Peel the onion from the husk and chop finely.
Heat the oil in a saucepan and saute the onion in it until transparent.
Separately on minimum quantity sunflower oil stew carrots until soft. Then add it to the onion, put the bell pepper and salt.
Dilute tomato paste ½ liter boiled water and pour this sauce over vegetables, add spices, cover and simmer for 20 to 25 minutes.
When hot, lay out in sterilized jars, roll up the lids, turn upside down, wrap in a blanket and refrigerate. Then send it to the cellar or basement until winter.

Beets and carrots for the winter - preparations in jars are very tasty

Harvesting for the winter from beets and carrots, canned in jars, turns out to be very tasty, rich and fragrant. But if you add beans to vegetables, as this recipe advises, the dish will also be satisfying. In the cold season, it can be eaten as an independent meal, used as a soup dressing or served as a salad with various side dishes, fish or meat.

Necessary ingredients for harvesting carrots with beets in jars

beans - 4 tbsp
carrots - 2 kg
beets - 2 kg
onion - 2 kg
water - ½ l
sunflower oil - ½ l
table vinegar - 1 tbsp
sugar - 200 g
salt - 100 g

Step-by-step instructions for harvesting delicious carrots and beets for the winter in jars

Soak the beans in water for 12 hours.
Wash and peel vegetables. Cut the beets into thin sticks, grate the carrots on a coarse grater. Free the onion from the husk and chop finely.
Pour water, vegetable oil and vinegar into the pan, add salt and sugar, mix well and put on a small fire. Heat until the salt and sugar crystals are completely dissolved.
Then add all the vegetables and beans, stir gently, reduce the heat to low, cover and simmer for at least 2 hours. Stir occasionally with a wooden spoon.
Arrange the salad in sterilized jars, roll up and wrap in a blanket. Wait for the preservation to cool completely and put it in the cellar.

Cabbage, carrots for the winter - recipes with photos

This recipe with a photo recommends harvesting cabbage and carrots in oil and vinegar for the winter. The main highlight is that the vegetables themselves are not heat-treated. Due to this, they almost completely retain all their useful qualities and valuable natural vitamins.

The necessary ingredients for harvesting carrots and cabbage for the winter

carrots - 1 kg
cabbage - 2 kg
cucumbers - 1 kg
tomatoes - 2 kg
pepper - 1.5 kg
onion - 1 kg
salt - 100 g
vinegar - 100 ml
sugar - 200 g
vegetable oil - 700 ml

Step-by-step instructions for a recipe with a photo for harvesting carrots and cabbage for the winter

Peel and grate carrots. Rinse the cucumbers and thinly cut into quarter rings. Finely chop the onion, chop the bell pepper into strips, tomatoes into half rings.
Put all the vegetables in a deep bowl and mix gently.
For the marinade, combine oil, salt, vinegar, sugar, beat a little with a fork, pour over vegetables and stir with a spoon.
Pack the salad in jars, sterilize, roll up the lids and cool upside down under a warm blanket. Store until cold weather on the balcony or in the pantry.

Peppers and carrots for the winter - the best recipes

This recipe for making peppers with carrots for the winter is quite rightly called the best. Ready salad has a mild, delicate taste and rich aroma, and the green tomatoes included in the composition give the dish an unusual spicy note.

Essential Ingredients for Cooking Carrots with Peppers

pepper - 1.2 kg
carrots - 800 g
green tomatoes - 10 pcs
onion - 8 pcs
vegetable oil - 200 ml
vinegar 6% - 200 ml
sugar - 4 tbsp
salt - 4 tbsp
ground black pepper - 1 tsp

Step-by-step instructions for the best recipe for cooking carrots and peppers for the winter

Wash the pepper, dry it, cut off the stem, remove the seeds and cut into thin strips.
Chop the tomatoes into small pieces.
Remove the husk from the onion and chop into thin half rings.
Peel the carrots, rinse and grate on a coarse grater.
Combine the vegetables in a deep bowl, salt, pepper, sprinkle with sugar and place on the stove. Warm over low heat for 10 minutes, stirring regularly.
Then pour in the oil, mix gently and simmer under the lid for 7-8 minutes. Then add vinegar and cook for another 2-3 minutes.
When hot, put into dry jars, sterilize, tighten the lids and refrigerate. Store in a cool, well-ventilated place.

How to save carrots for the winter at home in the basement (cellar) - video instruction

Harvesting carrots for the winter can be done in a variety of ways. Recipes I propose to make from it a spicy Korean-style appetizer in jars, salads with cabbage, onions and peppers, borscht dressings with beets and cabbage, juicy lecho and all kinds of original snacks. But what if you need to keep an orange vegetable fresh until the deepest winter cold? In the refrigerator, carrots will not lie for a long time, but in the basement or cellar they will calmly get them until snowy and cold days. But even this simple storage process has its own little tricks. Just about them and tells the author of the video clip. Following these simple advice and recommendations, you can easily save your carrot crop until winter in perfect condition, even if the conditions in your basement (cellar) are far from perfect.