Canned carrots for the winter. Carrot blanks for the winter: affordable recipes for every taste

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:

1. 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.
2. At this time, the root crop is being prepared. Carrots are washed, peeled.
3. 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.
4. On the upper layer carrots, a wooden circle is placed, and oppression is placed on it.
5. 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:

1. 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.
2. Ready carrots are transferred to a sterilized container.
3. 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.
4. Carrot pieces are poured with hot marinade, covered with lids and sent for sterilization. Half-liter jars should be processed within 20 minutes.
5. 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:

1. All ingredients are washed, if necessary, cleaned of skin, stalks and seeds.
2. The carrot is cut into strips.
3. Peppers, peeled garlic and tomatoes are passed through a meat grinder.
4. Parsley is washed, dried and chopped with a knife.
5. All prepared vegetables and herbs are laid out in a saucepan.
6. Spices are poured into the same container, oil and vinegar are poured.
7. Everything is mixed up and sent to the fire. It is necessary to cook such a salad after boiling for 1 hour.
8. 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.

Mostly salted carrots are used in soups, therefore, when preparing it, the recommended proportions of salt and water should be strictly observed, otherwise the root crop may turn out to be bland 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:

1. First of all, carrots should be peeled and washed. Next, the root crop is rubbed on a fine grater.
2. Fresh dill is rinsed, dried, chopped with a knife and added to the carrot pulp.
3. Then salt is added to the resulting mixture. Everything is thoroughly mixed and rumpled with hands so that the grated carrots highlight the juice.
4. 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.
5. Next, you need to close the container using the usual plastic cover. To keep the freshness of prepared soup dressing as long as possible, it should be refrigerated.

By the way, this dressing can be eaten like a regular 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 of 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:

1. Washed and peeled carrots are cut into circles.
2. Carrot pieces are blanched in boiling water for 3 minutes, and then transferred to a pre-sterilized container.
3. Seasoning is poured onto the carrots.
4. 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.
5. 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.
6. 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.

Carrots are very popular and useful root vegetable familiar to everyone since childhood. This vegetable is available on the shelves all year round, therefore, it has an infinite number of uses - in the preparation of first and second courses, salads, pies, marinades, baby purees and even candied fruits, and natural homemade juice is especially valuable. Also, the housewives make blanks for the future from it. There are many ways to do this - salting, pickling, drying and freezing.

Can be preserved delicious salads and caviar in combination with other vegetables - onions, zucchini, bell pepper, cabbage, and also an apple, make dressing with tomato for borscht and soups. Russian cuisine over the centuries has acquired truly golden recipes for carrot preparations for the winter. We invite you to get acquainted with some of them. You can cook canned carrots in jars different ways. This is extremely easy to do, as you can see by watching the video.

Recipe for harvesting carrots for the winter with sterilization

Ingredients

Servings: - +

• carrot 500 g (per liter jar)
• allspice 8 pcs.
• black peppercorns8 pcs.
• carnation 5 pieces.
• Bay leaf 1 PC.
• greens to taste

per serving

Calories: 32 kcal

Proteins: 0.6 g

Carbohydrates: 7.2 g

40 min. Video recipe Print

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Advice: for conservation, you should choose special tin lids with an elastic band, which are closed with a seaming key, or twist-off lids, which are screwed onto the can screws. The first option is more budgetary, but you can use such a cover only once, the second is more expensive, but reusable.

The carrots that you began to pickle according to this recipe are sweet and crispy. Great for salads, side dishes, it can be put in borscht, soup, vinaigrette, and it is also good as independent snack, you can just "crunch" it. On our site you can find many recipes with photos of cooking dishes with such carrots.

Recipe for harvesting carrots for the winter without sterilization

Time for preparing: 30 minutes

Servings: 10

The energy value

• proteins - 0.6 g;
• fats - 0.1 g;
• carbohydrates - 6.8 g;
• calorie content - 30 kcal.

Ingredients

• carrots - 1 kg;
• garlic - 10 g;
• black peppercorns - 10 pcs.;
• allspice - 5 pcs.;
• carnation - 5 pcs.;
• hot peppers- 1 PC.;
• bay leaf - 1 pc. (on the bank);
• dill umbrella - 1 pc. (on the bank);
• greens - to taste.

For the marinade (for 1 liter of water):

• salt - 50 g;
• sugar - 75 g;
• vinegar (9%) - 100 ml.

Step by step description of the process

1. Prepare the ingredients: depending on how you cut the carrots, choose its size. A large one can be cut into rings, sticks or thin petal ribbons, but a small one can be marinated whole. It all depends on how soon you want to try this yummy - the thinner the cut, the faster it will marinate. My carrots and peel. We also clean the garlic and hot peppers, cut the first into thin slices, the second into rings.
2. At the bottom of the jars we lay a few peppercorns, a bay leaf, a couple of clove buds, a few pepper rings and garlic cloves. Lay the chopped carrots to the top and add the dill umbrella. Pour boiling water over and leave to infuse for 10 minutes.
3. We drain the water from the cans and prepare the marinade from it: in a saucepan, mix water, salt and sugar. Bring to a boil and pour in the vinegar.
4. Fill the jars with marinade for the last time, close the lids, and you're done! Turn the blanks upside down and cover with something warm to cool. Then we send it to storage in a cool place.

Carrots according to this recipe are made quickly, easily and do not require long and painful sterilization, which is its undoubted advantage. If you are still afraid that your preservation does not "explode", then you should boil the jars and lids before harvesting. Or just sometimes check if everything is in order with seaming. But usually there are no problems.

The recipe for harvesting carrots "in Korean" for the winter

Time for preparing: 20 minutes

Servings: 10

The energy value

• proteins - 1 g;
• fats - 18.7 g;
• carbohydrates - 9.2 g;
• calorie content - 201 kcal.

Ingredients

• carrots - 500 g;
• olive oil - 125 ml;
• sugar - 25 g;
• garlic - 2 cloves;
• hot pepper - 1 pc.;
• coriander, paprika - 1 tsp;
• juice of half a lime.

Step by step description of the process

1. Thoroughly wash the carrots running water and peel it, also remove the husk from the garlic and clean the pepper.
2. Carrots can be cut into thin strips, with a slicer into ribbons or grated on a "Korean" grater, cut the pepper into small strips, pass the garlic through a press.
3. In a large bowl, combine carrots, salt and sugar, sprinkle with lime juice, mix again.
4. Separately, heat the oil, but do not boil, and add spices to it, leave to infuse for about 15-20 minutes.
5. When the oil has cooled, add it to the carrots. Put garlic and pepper. We shift the mixture into pre-sterilized jars and close.

Advice: jars and lids are definitely worth processing. Each hostess chooses "their" method of sterilization - over steam, calcination in an oven or microwave, or simply boiling in water.

At the output we get delicious snack, which goes well with meat, potatoes and any side dish. Especially it will please lovers of spicy - they will just lick their fingers!

As you can see, it is very easy to prepare carrots for the winter in jars. And with the use of multicookers and other kitchen appliances, the list of recipes with its use is expanding significantly. So be sure to give this a try. Dishes with carrots always turn out so that you swallow your tongue!

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Pickled carrots for the winter is a great product that will come in handy for holiday table during the cold season. It can be prepared in a variety of containers - wooden barrels, jars, plastic buckets and even pots. The result is tender, aromatic and savory snack. You can prepare pickled carrots as whole root crops, as well as circles, cubes. But young carrots look especially attractive in jars.

Pickled carrots in jars for the winter

It does not take much effort to cook a vegetable, which is very important, because housewives do not always have time for a long twist.

Ingredients you need for the appetizer:

• two kilograms of fresh medium-sized carrots;
• two bay leaves;
• one teaspoon of ground cinnamon;
• one hundred grams of granulated sugar;
• fifty grams of salt;
• one tablespoon of vinegar;
• liter of pure water.

The first step is to put a large container of water on the fire so that it boils. We prepare carrots - wash, peel, cut into several parts. We send it to boiling water and cook for about five minutes until half cooked. Cooking time depends on the thickness of the pieces and the type of vegetable. Three minutes will be enough for young fruits, but ten minutes may not be enough for mature ones.

We take the mass out of the water, let it cool. We cut the vegetables in a warm state into pieces of the required size and shape: rings, half rings, straws. And we shift into jars prepared and sterilized in the oven. Next, we do the marinade - boil water, pour all the spices into it and cook for five minutes.

Pour the mass of vegetables in jars with fresh and hot marinade, pour vinegar on top. We cover them with lids and again put them on sterilization for water bath. We roll up with tin lids, send under a warm blanket. After complete cooling, the jars are stored in a dark and cool place: cellar, garage, basement.

With vegetables according to this recipe, you can cook carrot salad, soup, sauces and other dishes.

Classic Spicy Pickled Carrot Recipe

Spicy carrots with the addition of pepper are an excellent preparation for the winter, which can even replace the usual sauerkraut and will spice up any dish on the table. To prepare this snack, you will need the following set of products:

• one kilogram of fresh medium-sized carrots;
• three chili peppers;
• one hundred milliliters of table vinegar;
• one tablespoon of salt;
• one tablespoon of sugar;
• water - one liter.

Step by step preparation:

1. 1. Fruits need to be washed with a brush to get rid of the peel. If they are young, then it will be enough to wash them of dirt, because the skin layer is thin.
2. 2. Cut carrots into small cubes. Peel and cut the pepper.
3. 3. Prepare jars for packing vegetables. Wash, sterilize in an oven or in boiling water, then dry.
4. 4. Put the vegetables into the prepared containers, carefully tamping each piece, because the quality of the sharpness of the snack depends on it.
5. 5. The marinade is being prepared. Put water on fire and bring to a boil. After adding sugar, salt and vinegar to the boiling liquid, remove from heat when the crystals are completely dissolved.
6. 6. Pour vegetables with hot marinade and roll up with tin lids.

Store until cool upside down under a warm blanket, then in a dark and cool room without access sun rays within half a year.

Carrots in jars with sweet and sour marinade

Ingredients for carrots in sweet and sour marinade at home:

• two or two and a half kilograms of carrots;
• fifty grams of sugar;
• fifty grams of salt;
• five cloves of garlic;
• eight peas of allspice;
• a glass of nine percent table vinegar;
• liter of water;
• three teaspoons of citric acid.

The first step is to prepare the jars: sterilize in the oven for two hours at eighty degrees or boil in boiling water for an hour. It is not recommended to use detergents for cleaning glass, only soda. While the containers are being sterilized, you can do carrots - wash and peel, cut in any way that is needed for the recipe, then put in jars.

Garlic is also peeled, cut and sent to containers, pour all the spices. At this time, water boils, which will then fill the jars. Cover the container with lids and leave for twenty minutes. Next, drain the solution, put salt, sugar in it, citric acid and put on the stove to boil. After that, you can add vinegar, boil for thirty seconds and pour it over the jars again.

Roll up the jars with lids and put away for storage in a designated special room with low air temperature and without getting sunlight. It is better to store such carrots for the winter in large quantities, because after the first seaming it will be difficult to stop.

Carrot recipe in 5 minutes

it winter recipe differs in a special marinade with a garlic smell, which allows the carrots to quickly soak in the brine. To prepare in five minutes, you will need the following set of products:

• kilogram of carrots, medium or small size;
• two hundred grams of garlic;
• one hundred and fifty milliliters of odorless vegetable oil;
• one tablespoon of salt;
• two tablespoons of sugar;
• five tablespoons of vinegar;
• one liter of water.

Step by step recipe:

Step 1. Place a large pot or bowl of water on the stove to bring the liquid to a boil while the carrots cook.

Step 2. Wash the vegetable, peel, dry a little and cut into long sticks. Pieces of carrots can be equal in size to the height of the jar or reach its middle. The thickness should not be more than half a centimeter so that the carrots can marinate well.

Step 3 Put the vegetables in boiling water and cook for five minutes. They shouldn't boil. Send them to a colander and rinse with running water. Due to a sharp change in temperature, the vegetable will not lose the elasticity of the pulp and its color.

Step 4. Pass the garlic through a meat grinder or garlic press. Mix with oil, grind to get a distinct and rich taste of garlic.

Step 5. Send the jars in which the carrots will be rolled up for sterilization in the oven or in a water bath for an hour.

Step 6. Put vegetables in prepared containers, pour with a mixture of garlic and oil, leave for a few minutes to prepare the marinade.

Step 7. Put salt, sugar into boiling water and cook for ten minutes. Then mix and strain. Pour boiling water over jars of carrots and close with tin lids.

Step 8. It is required to re-sterilize in a water bath for twenty minutes, then remove for several days to cool under a warm pickling blanket.

Carrots pickled whole for the winter in jars

Carrots are cooked whole. After opening the jars, vegetables can be cut or used in any form. This appetizer goes well with pickled tomatoes, mushrooms or peppers. For cooking, you will need the following set of products:

• a kilogram of fresh carrots of the same size and variety;
• twenty-five grams of granulated sugar;
• twenty grams of rock salt;
• eighty milliliters of table vinegar.

Vegetables must be thoroughly washed, peeled, dried on a paper towel, and then dipped in boiling water. Cook carrots for no more than ten minutes so that they do not lose their natural flexibility and turn into loose pieces. During cooking, add a pinch of salt and cook until half cooked.

Prepare marinade. To do this, boil all the water indicated in the recipe, add salt and sugar, continue to boil for five minutes. After that, you need to remove the liquid from the fire and pour it over the carrots laid out in sterilized containers.

Send the jars to boiling water for half an hour for sterilization a second time, then immediately roll up the lids and store them in a specially designated place.

These salted carrots can be kept closed for quite some time. long time- two years. But before that, you need to wait at least two months for the appetizer to be completely marinated. AT open form the dish is stored in the refrigerator for no more than two weeks, otherwise the vegetables will deteriorate and the marinade will ferment.

Korean style carrot with spicy marinade

Carrots in Korean are known to everyone. This is a spicy snack that can always be served with cabbage, fish, potatoes or rice. To prepare carrots according to this recipe, you need to take:

• half a kilogram of carrots of the same size and variety;
• one hundred grams of onions;
• fifty milliliters of odorless sunflower oil;
• three cloves of garlic;
• coriander seeds to taste;
• two tablespoons of vinegar;
• half a teaspoon of sugar;
• half a teaspoon of salt;
• seasoning for carrots in Korean to taste;
• ground black pepper or peas to taste.

Wash and peel vegetables. Grate on a special grater for carrots in Korean style or finely chop into strips with a knife. Next, grind the garlic in a garlic press or cut into small cubes. Grind coriander in a mortar, mix with carrots and garlic. Pour all the sugar, salt, pepper into the mixture. Finely chop the onion and fry in a pan with hot sunflower oil to golden color.

Remove the cooked onion from the oil and transfer to a separate container for use in other recipes (this one will no longer be needed). Pour the oil into the carrots and mix well, add vinegar. Fill prepared sterilized jars, pack tightly and close with lids.

You only need to store the workpiece in the refrigerator and no more than two months, because this recipe is not intended for long-term storage. The shelf life can be extended by marinating the carrots. He will let you stand canned snack closed for about six months.

If the onion that was extracted from the oil has nowhere to go, then it is perfect for harvesting carrots according to another recipe. To do this, it is enough to use not raw, but fried onions when pickling vegetables.

Carrots, canned without jar sterilization

Canning Ingredients delicious carrots without sterilization:

• one kilogram of medium-sized carrots;
• two hot peppers;
• three heads of garlic;
• ten peas of pepper;
• five pieces of cloves;
• bay leaf and dill to taste;
• a liter of cold water;
• two tablespoons of salt;
• four tablespoons of nine percent vinegar.

Wash, peel and dry carrots. Cut in any way you like: cubes, circles or straws. If the vegetable is very small, then it can be pickled whole, but for best effect pickle it needs to be cut into at least two bars.

Sterilize jars in the oven at one hundred degrees for an hour or in boiling water for half an hour. Then put in them garlic, cut into petals, hot peppers, bay leaves and other spices, greens to taste. Place carrots on top. Pour each container with hot brine from sugar, salt, vinegar. Close the lids tightly and leave to cool under a warm blanket.

When the preservation has cooled, put it in a cold and dark place. The pickle will be ready to eat already three weeks after spinning, and in general it will be stored for about a year.

One of the most popular recipes for preparations is carrots. And this is not surprising, because she has useful vitamins. And besides, it is very tasty and loved by the whole family. Vegetable being prepared different ways, pickled, made spicy, sweet and in the form of salads. In any case, it turns out to be incomparable in taste, the main thing is to follow the recipe correctly.

You can vary the ingredients to your liking. Add one or another component in a larger or smaller amount. The main thing is not to deviate much from the recipe.

Easy way to marinate

Fresh and crispy pickled carrots fast food. You will need:

• 4 large spoons of sugar;
• 2 tablespoons of table salt;
• 6 tablespoons of vinegar.

The ingredients are designed for liter jar of blanks. The bank does not need to be sterilized in advance. Rinse with baking soda and pat dry.

Cooking:

Spicy salad

Carrots of this preparation turn out to be quite specific in taste, but that is why many housewives fell in love with it.

• kilogram of carrots;
• cinnamon stick;
• clove stick;
• 2 cloves of garlic;
• bunch of parsley.

• vinegar 6-7 tablespoons;
• 2 tbsp. spoons of granulated sugar;
• 3 teaspoons of salt.

Cooking:

Recipe for pickled carrots Minutka

Vegetables prepared this way , does not require long exposure. Within a few hours you will be able to enjoy the unique taste of this salad.

You will need:

• kilogram of carrots;
• 2-3 bay leaves;
• 3-4 cloves of garlic;
• a couple of peas of allspice.

For marinade:

• glass of water;
• 2 tbsp. spoons of vinegar essence;
• 20 grams of sugar;
• 20 grams of salt.

Cooking:

Canned blank without sterilization

Many do not know that you can cook delicious pickled carrots for the winter without sterilization. In the meantime, such carrots turn out to be very tasty.

Necessary:

• 2 large spoons of table salt;
• 3 tablespoons of granulated sugar;
• 40 ml of vinegar.

Cooking:

Carrots without sterilization are crispy and fragrant. It can be served as a salad or side dish for meat dishes.

Preparing winter salads

If you managed to find in the store or collect from own garden young little carrots, then you are incredibly lucky, since it is precisely this vegetable has an irresistible taste and do not leave anyone indifferent. For this recipe, there is no need to add additional ingredients. The vegetable itself has a bright and rich taste.

Compound:

• kilogram of carrots;
• sugar and salt 1 tablespoon;
• 4 large spoons of vinegar essence.

Cooking method:

Unfortunately, you can take a sample from such carrots no earlier than a month later. But the wait is worth it.

Carrot and onion snack

This salad is real storehouse of vitamins in winter. You will need:

How to cook:

Carrot and onion salad helps in the fight against viruses and strengthens the immune system, which is especially needed in winter.

Korean salad with garlic

To prepare tasty and fragrant Korean salad take:

How to cook spicy carrots:

1. Peel the vegetables and cut: carrots into thick circles, and garlic into slices.
2. Prepare marinade from sugar, salt, vinegar and water.
3. Fill sterilized jars with vegetables and pour over the marinade.
4. Close with steamed lids and put in a dark, cool room.

Preparation with red pepper

Be careful this very spicy salad! You need to take:

How to pickle:

scalding carrot

This recipe is for spicy lovers. Carrot turns out spicy and crispy. Serving this salad to the table is a pleasure.

You will need:

• 2 kilograms of carrots;
• 5 pods of red hot pepper;
• a bunch of any greens.

• 4 tablespoons of vinegar essence 9%;
• 3 tablespoons of granulated sugar;
• 2 tablespoons coarse salt;
• 2 glasses of water.

Cooking:

A wonderful carrot marinade will be an addition to almost any of your dishes. It can be mixed with other salads, added to soups and consumed as an independent dish.

You will need:

How to cook carrot marinade;

Technology does not stand still. And in our time, special marinators have appeared on the market that speed up the process of marinating winter salads.

Recipe in marinator

You need to take:

How to cook:

Treat yourself and your loved ones with a delicious mouth-watering jar of carrot salad in winter. Follow the recipe and listen to the recommendations. And your snacks will not be equal!

Attention, only TODAY!

Many gardeners grow carrots on their plots. Therefore, this vegetable is often preserved in the fall as a separate dish, and as part of salads and various preparations. How to properly and tasty prepare carrots for the winter will be described in our today's article.

Exist various recipes carrot blanks for the winter. The pickle is the most popular. Consider the three most common recipes.

classical

Classic recipe- it's cooking cold appetizer. It is best to use whole vegetables for this. Therefore, when choosing root crops, preference should be given to even and small vegetables.

To prepare this dish you will need:

• 3.5 kg of carrots;
• 50 g of salt;
• 50 g of sugar;
• 1 glass of vinegar.

First, the roots should be washed and cleaned. Next, they need to be soaked for a couple of hours in cold water. After that, the carrots are placed in boiling water for several minutes. Then the vegetables are transferred to a colander to drain excess water from them. Next, the roots are placed in glass jars up to the neck.

Now the marinade is ready. For it, 2 liters of water are used, where salt and sugar are added. The liquid should boil, after which vinegar is introduced into it. The brine is brought to a boil and poured into jars with vegetables and everything is closed with a lid.

Canned vegetables should be stored in a warm and cool place.

with garlic

You can cook carrots with garlic. In this case, the appetizer will turn out spicy and very tasty. The recipe includes the following ingredients:

• 1 kg of root crops;
• 200 g of garlic;
• 1 glass of vegetable oil;
• 4 glasses of water;
• 0.5 cups of salt.

Cooking begins with the garlic and carrots being washed and peeled. Carrots are cut into medium cubes, and garlic is crushed fractionally. Next, the main ingredients are poured with vegetable oil and mixed well.

Now you need to prepare the brine. You can make it by boiling water with salt added to it for several minutes. Salt can be based on your own preferences. But it's better to follow the recipe.

Salt is poured over carrots and garlic. All ingredients are thoroughly mixed and laid out in prepared jars. Their sterilization lasts 25 minutes. Then the containers can be rolled up.

Cooked preservation must cool before sending it to the cellar.

Without sterilization

Canning pickled carrots can take place without sterilization. The main advantage of this option is significant savings time.

For cooking you will need:

• 2 kg carrots;
• 1 kg tomato;
• 2 "golden" bell peppers;
• 2 chili pods;
• 2 tbsp. l. salt;
• 50 g parsley;
• 2 glasses of olive oil;
• 3 heads of garlic;
• 150 g of sugar;
• ⅓ cup vinegar (9%).

All vegetables are well washed and cleaned. Carrots are cut into strips. Tomatoes, peppers and garlic are twisted in a meat grinder. Parsley must be chopped with a knife.

All chopped ingredients are placed in a saucepan. This is where the vinegar comes in and vegetable oil and seasoning is added. The ingredients are mixed and put on fire. The workpiece is cooked for 1 hour.

The finished snack is laid out in jars and tightly rolled up.

Video "Canned carrots for the winter"

From this video you will learn delicious recipe canned carrots for the winter.

salad snacks

In addition to pickled carrots, various salad snacks can be closed for the winter. Here, instead of brine, a special dressing is used. Consider the most popular recipes for making winter salads from carrots.

With bell pepper

Most often, home preservation of carrots involves its combination with bell peppers. It is not only tasty, but also very useful. A salad is prepared from the following components:

• 1 kg of carrots;
• 1 kg of bell pepper;
• 1 kg of tomatoes;
• 1 kg of onion;
• 0.5 st. l. Sahara;
• 5 st. l. salt;
• 1 st. l. vegetable oil;
• 1 st. l. vinegar.

You need to preserve the snack in glass jars.

All the above vegetables are washed, dried and chopped. Onions, carrots and peppers are cut into large strips. Tomatoes should have a grated appearance. Therefore, we rub them on a grater. They can also be passed through a meat grinder.

Next, in a deep pan, we shift the tomatoes, onions, carrots and peppers. The container is placed on a small fire. After 5 minutes, add salt, oil and sugar to the vegetables. Mix all ingredients well. The preparation should not have an excessively salty taste.

The mixture is brought to a boil. When it starts to boil, the fire must be screwed. The workpiece should boil for another 20 minutes, and at the very end a bite is added.

The finished salad is laid out in jars and closed.

"Winter"

To prepare the Winter Salad, you will need the following ingredients:

• 1 kg of carrots;
• 2 kg of tomatoes;
• 1 kg of onion;
• 2 kg of bell pepper;
• 1 pod of hot pepper;
• 4 cloves of garlic;
• 200 g of sugar;
• 1.5 st. l. salt;
• 100 g of vinegar;
• 300 g of vegetable oil.

Vegetables should be washed well. Pass the tomatoes through a meat grinder. Move the tomatoes in the form of mashed potatoes into a saucepan and put on fire. They should boil for about 20 minutes. Then add finely chopped garlic, hot pepper, sugar, salt and vegetable oil to them. All ingredients are thoroughly mixed and cooked for another 5 minutes.

Next, clean the carrots and three it on a coarse grater. We also clean Bell pepper and cut it into cubes. The onion is cut into small cubes. Prepared vegetables are added to the tomatoes. The workpiece is mixed and cooked until tender. At the end, vinegar is poured into it, after which the salad mixes well again.

Harvest "Winter" for the winter should be in glass jars. After seaming, they should stand upside down until they cool.

with beans

Spin with beans and carrots rich in vitamins, which is very important for winter period. For its preparation you will need:

• 1 kg of carrots;
• 1 kg of white beans;
• 1 kg of sweet pepper;
• 0.5 pod of red pepper;
• 1 kg of onion;
• 3 liters of tomato juice;
• 2 tbsp. l. salt;
• 2 tbsp. l. vinegar;
• 150 g of sugar;
• 200 g sunflower oil;
• 1 head of garlic.

First, the beans are soaked for 1-2 hours, after which they are cooked until tender. Meanwhile, carrots, onions and sweet peppers are washed and cleaned. The last two ingredients are cut into small cubes, and the carrots are ground through a coarse grater.

Then we place and mix all our ingredients in a deep saucepan, except garlic, oil and hot pepper. The mixture is boiled for an hour and stirred frequently. When the cooking hour has passed, oil, finely chopped pepper and crushed garlic are added to the pan. All this boils down for about 15 minutes.

When the salad is ready, it remains to pour it into prepared jars. It is recommended to close it hot, then the jars should be allowed to cool and can be transferred to the cellar or pantry.

"Manjo"

Another original salad with spicy taste. Such a dish can be safely served on the table not only as a side dish, but also as an independent snack.

To prepare Manjo, you will need:

• 400 g carrots;
• 4 kg tomato;
• 3 kg eggplant;
• 3 kg of sweet pepper;
• 2 kg of onion;
• 300 g sunflower oil;
• 150 g of vinegar;
• 150 g of sugar;
• 100 g of salt;
• 0.5 tsp black ground pepper;
• a quarter of a hot pepper.

All vegetables should be thoroughly washed, peeled and prepared for cooking. Tomatoes are twisted through a meat grinder. Carrots are passed through a large grater. The onion is peeled and cut into half rings. Eggplants and bell peppers are de-seeded and chopped. Also finely chopped hot peppers and garlic.

Processed vegetables are mixed in a deep saucepan. All other seasoning components are added there. The resulting salad preparation is put on a small fire, where it should be extinguished for at least one hour. When the salad is ready, it remains to pour it into jars and roll it up.

"Orange Miracle"

To prepare this type of salad, you will need the following ingredients:

• 1 kg of carrots;
• 1.5 kg of tomatoes;
• 1 st. l. vegetable oil;
• 1 st. l. vinegar;
• 1 head of garlic;
• 5 st. l. Sahara;
• 1 st. l. black ground pepper;
• 1 st. l. salt.

Tomatoes and carrots are washed, peeled and passed through a meat grinder. This mixture is transferred to a saucepan and oil is added to it along with salt and sugar. Everything is well mixed and put on a slow fire, where the mixture is stewed for 1.5 hours.

Then it's time for seasonings. The garlic is finely chopped or squeezed and added to the pot together with black pepper 15 minutes before the end of cooking. For 5 minutes, vinegar is poured into the salad and everything is thoroughly mixed. This salad is ready.

In addition to salads, carrots can simply be salted in a jar. For sourdough you will need:

• 2 kg of carrots;
• 2 pcs. large or 4 pcs. small bulbs;
• 2 tbsp. l. salt;
• 20 g of sugar;
• 5-8 g cumin.

Carrots along with onions are washed and peeled. Onions are cut into medium-sized half rings, and carrots are cut into small strips. Chopped vegetables are thoroughly mixed and cumin, salt and sugar are added here.

The resulting blank is tightly packed into jars and hermetically sealed with lids. Then the mixture is left to stand in the kitchen for 2-3 days for sourdough. When fermentation begins, it remains to remove the jars for storage in the refrigerator or cellar.

Another option for cooking carrots for the winter. Such salting does not take long to prepare, and very few ingredients are needed for it:

• 1-2 kg of carrots;
• water for cooking;
• salt for brine.

Vegetables are washed and cleaned. At the same time, you need to put the water on the fire and bring it to a boil. Peeled root crops are dipped in boiling water for 2-3 minutes, after which they are transferred to cold water. Then the carrots are placed in a tub and all that remains is to fill it with brine.

The brine is prepared at the rate of 30 g of salt per 1 liter of water. For its preparation, water in which vegetables are boiled is suitable. There is added right amount salt and boil again. Carrots are filled with water and tightly closed.

Canned carrots in any form will be an excellent addition to potatoes, meat or fish.

It can be a good side dish, and in some cases even an independent dish.