We can preserve carrots for the winter without sterilization. Carrots and onions for the winter: golden recipes with photos

It's hard to believe that carrots are so familiar to us orange color, which we eat every day, in ancient times was... purple. Unbelievable but true. Although, if it had reached this day in this form, it seems that we would love it no less. Try to imagine at least one day without carrots: soup, Olivier salad, vinaigrette or, for example, “Herring under a fur coat” are unthinkable without carrots. It gives them not only taste, but also a color, so bright and sunny, which gives rise to the desire to definitely try what is cooked. According to statistics, this is the most common vegetable after potatoes. In addition, this “girl from the dungeon” gives us energy, vigor, beauty and helps improve vision.

But not only numerous beneficial properties carrots are famous. Gastronomy has long been widely used for preparing a wide variety of dishes, because it is the only vegetable whose properties only improve during cooking. culinary preparation. Carrots are added to salads, vinaigrettes, first and second courses, and served separately as a side dish. It is good boiled, canned, stewed, dried and raw, and is also simply irreplaceable in various preparations for the winter, again being one of the main ingredients. However, carrots are good on their own, so we suggest you save carrots for the winter, preparing carrots for the winter in the form of independent dishes, where they are finally given the main role. When the main crop is harvested, sorted and stored, it happens that there is still an incredible amount of carrots left, and this is where the question arises: “Where to put it?” The answer is extremely simple: canning, drying, pickling, preparing caviar and making jam. In a word, create real, tasty, healthy, sunny masterpieces from carrots, especially since interesting recipes There are many on this subject.

Canned carrots for the winter

The calculation is for 10 cans of 0.5 liters each.
Ingredients:
3.5 kg carrots,
50 g salt,
50 g sugar,
2 liters of water,
250 ml 6% vinegar.

Preparation:
Prepare the carrots: wash, remove damaged areas if necessary, peel and cut into circles. Blanch the carrots in salted water (20 g salt per 1 liter of water) for 5 minutes. Then fill the jars with it and pour hot filling, which is prepared as follows: dissolve sugar and salt in an enamel pan, bring to a boil, then add vinegar, bring to a boil again and remove from heat. Sterilize the filled jars for 20 minutes, then roll them up. Use your preparation as a side dish for meat dishes and for preparing salads.

Carrot marinade

Ingredients:
750 g carrots,
200 g onions,
1-2 tbsp. tomato paste,
100 ml vegetable oil,
120 ml of any broth,
1 tsp Sahara,
1 des.l. 3% vinegar,
2-3 bay leaves,
ground black pepper, salt to taste.

Preparation:
Heat the vegetable oil well, add the vegetables cut into strips, sauté for 10 minutes, then add tomato paste and sauté for another 10 minutes. Next, add broth, vinegar, sugar and simmer until done. 5 minutes before the end add Bay leaf and ground black pepper. Place the finished product hot in sterilized jars and roll up.

Carrots with horseradish and apples

Ingredients:
500 g carrots,
500 g apples,
500 g horseradish,
2 tbsp. vegetable oil,
2 stacks water,
2 tbsp. sugar (without top),
1 tbsp. salt (with top),
1 stack 9% vinegar.

Preparation:
Grate the washed and peeled carrots, apples and horseradish on a coarse grater. Mix everything, mix thoroughly and place in prepared jars (two 1-liter jars). Prepare a marinade from water, sugar, salt and vinegar. Pour it into jars, add 1 tbsp on top. l. vegetable oil. Cover the jars with lids and sterilize for 10 minutes. Then roll up the jars and cool.

Carrots "Garlic"

Ingredients:
1 kg carrots,
200 g garlic,
1 stack vegetable oil.
For the brine:
4 stacks water,
½ cup salt.

Preparation:
Cut the carrots into cubes, combine with finely chopped garlic, add vegetable oil and mix well. Prepare a brine from water and salt, pour it over the carrot-garlic mixture, mix again and place in sterilized 0.5 liter jars. Cover the jars with lids and sterilize for 20-25 minutes. Roll up, turn upside down, wrap and leave until completely cool.

Stewed carrots with beets “Tasty couple”

Cut the beets and carrots into cubes, combine, mix and place in 1 liter jars. Pour 3 tbsp into each. l. vegetable oil. Cover with used tin lids (if you don't have any, you'll have to ruin a few new ones) and place in a cold oven. Then turn on the oven to moderate (160-180°C) and leave for 35-40 minutes. Then remove the jars from the oven, pour 1 tsp into each. 6% vinegar and 1 tbsp. vegetable oil and roll up with new sterilized lids.

Fried carrots in tomato sauce

Ingredients (for 1 liter jar):
600 g carrots,
400 g tomato sauce.
salt - to taste,
vegetable oil for frying.

Preparation:
Cut the washed and peeled carrots into strips and fry in vegetable oil until tender. Then place the carrots in a pan, add salt and tomato sauce, stir until smooth, bring to a boil and cook for 7 minutes. Fill the jars with the hot mixture 2 cm below the top of the neck, cover with lids and sterilize: 0.5 liter jars - 35 minutes, 1 liter - 50 minutes. Roll up.

Seasoning "Orange Summer"

Ingredients:
1 kg carrots,
1 kg of tomatoes,
100 g garlic,
1 stack vegetable oil,
½ cup Sahara,
1 tbsp. salt,
1 tbsp. ground red pepper,
1 tbsp. 9% vinegar.

Preparation:
Grate the prepared carrots on a coarse grater and fry in vegetable oil for 10 minutes. Add peeled and chopped tomatoes, salt, sugar and cook over medium heat for 1.5 hours. 10 minutes before the end of cooking, add vinegar to the mixture and let it boil. Place the finished seasoning in sterilized jars, roll up, wrap and leave until completely cool.

Side dish of carrots and Brussels sprouts

Ingredients:
carrots and cabbage - quantity at your discretion.
For the brine:
for 1 liter of water - 20 g of salt.
for 1 liter jar - ½ tbsp. vinegar.

Preparation:
Cut the carrots into small cubes and boil them in boiling water for 5 minutes. Then immediately transfer to cold water and drain in a colander. Sort the cabbage and boil the whole heads for 5 minutes. Cool under running water and let it drain. Prepared from below liter jars fill with carrots and top with Brussels sprouts. Don't make the layers of vegetables too dense. Fill the contents of the jars with hot marinade made from water and salt. Add vinegar to each jar and sterilize from the moment of boiling for 40 minutes. Roll it up and turn it over, no need to wrap it up.

Vegetable caviar with carrots “Generous bed”

Ingredients:
2 kg carrots,
3 kg tomatoes,
1 kg of onion,
1 kg beets,
3 sweet peppers,
1 hot pepper,
800 ml vegetable oil,
1 stack Sahara,
3 tbsp. salt,
1 tbsp. 70% vinegar.

Preparation:
Wash the vegetables thoroughly, peel the carrots, beets and onions and pass the vegetables through a meat grinder. Add vegetable oil, sugar, salt and cook for 2 hours after boiling. Add vinegar before finishing cooking. Place in sterilized jars, roll up, turn the jars upside down, wrap and leave until completely cool.

Carrot caviar “Bunny”

Ingredients:
1 kg carrots,
500 g onions,
1 stack tomato paste diluted with water
1 liter of water,
1 stack vegetable oil,
5 bay leaves,
garlic, salt, ground black pepper - to taste.

Preparation:
Chop the onion, add vegetable oil, tomato paste, bay leaf and simmer until soft. Separately, simmer grated carrots in water. Combine everything, mix, add spices and place in an oven preheated to 200°C for 30 minutes. Place the finished caviar in sterilized jars and roll up.

Carrot salad “Unpretentious”

Ingredients:
1 kg carrots,
1 kg bell pepper,
1 kg brown tomatoes,
1 kg of onion.

For the marinade:
1 stack water,
2 stacks vegetable oil,
2 stacks fruit vinegar,
500 g sugar,
1 tbsp. salt.

Preparation:
Cut the vegetables into cubes. Place the carrots in the boiling marinade and cook for 10 minutes, then add the rest of the vegetables and cook everything for 30 minutes. Then place in sterilized 0.5 liter jars, roll up and wrap.

Carrot and bean salad “For loved ones”

Ingredients:
1 kg carrots,
2 stacks beans,
500 g onions,
1 stack vegetable oil,
1 stack Sahara,
2.5 tbsp. salt,
½ tsp. 70% vinegar.

Preparation:
Cook carrots and beans until tender. Cut the carrots into cubes, the onion into half rings. Combine all ingredients together, mix well and simmer for 1 hour. Then place in sterilized jars and seal.

Soup dressing “Vitamins for winter”

Ingredients:
1 kg carrots,
1 kg sweet pepper,
1 kg of tomatoes,
1 kg of onion,
1 kg of greens,
1 kg salt.

Preparation:
Grate the carrots on a coarse grater, cut the pepper into strips, tomatoes and onions into cubes, finely chop the greens. Mix everything well with salt, place tightly in jars, and cover with plastic lids. Store in the refrigerator.

Carrot puree with sea buckthorn juice “Sunny Mood”

Ingredients:
1 kg carrots,
300 ml sea buckthorn juice,
300 g sugar.

Preparation:
Boil the prepared carrots until tender and rub through a sieve. Add sea buckthorn juice and sugar to the carrot mixture, bring to a boil and boil for 15 minutes. Pour the boiling puree into sterilized jars and roll up.

Carrot-apple puree “Flight of the Flamingos”

Ingredients:
1 kg carrots,
1 kg sour apples,
200 g sugar.

Preparation:
Boil peeled carrots until soft in a little water. Rub through a sieve. Peel and seed the apples, cut into small pieces and pass through a meat grinder. Combine the two ingredients together, add sugar and stir. Bring the mixture to a boil, put it in jars and sterilize: 0.5 liter jars - 12 minutes, 1 liter jars - 20 minutes. Then roll it up.

Carrot jam with lemon

Ingredients:
1 kg carrots,
1 kg lemons,
2 kg sugar.

Preparation:
Cut the lemons into slices and remove the seeds. Pass carrots and lemons with peel through a meat grinder. Add sugar, mix well and cook for 40 minutes, stirring occasionally. Place the finished jam in sterilized jars, close with plastic lids and store in a cool place.

Carrot jam

Ingredients:
1 kg carrots.
For the syrup:
1 kg sugar,
1.5 stack. water,
2-3 g citric acid.

Preparation:
Cut the prepared carrots into small pieces, place in a saucepan, cook in a small amount of water until soft and pass through a meat grinder. Make syrup from water and sugar. Dip the carrot mixture into it in small portions and cook until tender for 40-50 minutes. Before the end of cooking, add citric acid, stir, let it boil and pour into jars.

Dried carrots

Ingredients:
1 kg carrots,
200 g sugar,
5 g citric acid,
vanillin.

Preparation:
Wash the carrots thoroughly, peel and cut into slices no more than 1 cm thick. Sprinkle the carrot slices with sugar, citric acid and vanillin and place under pressure until the juice appears. Then bring the mixture to a boil over low heat. As soon as it starts to boil, remove from heat, drain the juice, place the carrot slices on a baking sheet and dry in the oven in a light oven so that the carrots remain elastic.

Freezing carrots

Select carrots for freezing. Small root vegetables without damage are suitable for this purpose. Wash, peel them and cut into strips, cubes or circles. You can grate carrots on a coarse grater, and small carrots, for example, can be frozen whole. Blanch the carrots prepared for freezing for 2-3 minutes, if they are whole - 5-6 minutes. After this, place the carrots in cold water for 2 minutes, then dry with disposable kitchen towels. Place the carrots in small portions in bags and place in the freezer.

Drying carrots

Blanch the washed carrots for 15-20 minutes, then cool in cold water. Peel the carrots and cut them in any way most convenient for you: circles, strips, cubes. Can be grated on a coarse grater or grater Korean salads. Place the chopped carrots on a baking sheet and place in an oven preheated to 80°C for 5-6 hours, gently stirring them periodically. It is more convenient to use an electric dryer, setting the drying temperature to 40°C - at this temperature everything useful material the carrots will remain safe and sound. Cool the dried carrots and place them in jars or containers with tight-fitting lids.

Carrots for the winter, the preparations from which are especially convenient and profitable to make in a city apartment, will always come in handy, because carrots not only decorate our dishes, but also carry a lot of benefits. Busy housewives will appreciate the availability of ready-made dressing for first and second courses, and children will be happy with healthy and bright jam.

And be sure to take a look at our recipes for winter preparations. Happy preparations!

Larisa Shuftaykina

Sweet and healthy carrots are used in preparing many dishes - pilaf, pies, snack bars and raw salads, soups, etc. But in winter it is poorly stored and loses the lion's share of vitamins and minerals, so it is more suitable for winter use canned carrots.

It goes well with other vegetables and spices, and can be used as independent snack for meat and other dishes.

Ingredients

• Fresh carrots – 3 kg;
• Garlic – 2 heads;

For marinade for 1 jar of 0.5 l

• Water – 200 ml;
• Granulated sugar – 5 g;
• Salt – 5 g;

• Vinegar – 25 g;
• Black peppercorns – 5 pcs.

Garlic cloves should be elastic, without traces of mold or shrinkage.

How to preserve carrots with garlic

Pickled carrots with garlic notes are a surprisingly tasty crispy appetizer for meat, boiled potatoes and other dishes. It retains most of the beneficial substances.

Let's pickle carrots according to the step-by-step recipe:

• We wash the root vegetables and dry them with paper towels.
• Remove the peel and cut the carrots into strips.
• Boil 2 liters of water with 2 tbsp. salt.
• Place half a portion of carrots in a colander and pour over 1 liter of salted boiling water. Let the water drain and remove. We repeat the procedure with the remaining raw materials.
• Remove the skins from the garlic cloves.
• Place the garlic cloves in jars, add peppercorns and chopped carrots.

Making the marinade

• Dissolve salt and granulated sugar in warm water, bring to a boil and add vinegar. Wait until it boils again and remove the liquid from the stove.
• Fill jars of carrots with marinade.
• Sterilize the jars for 25 minutes in any convenient way.
• We seal the workpieces with sterile lids, turn them over, cover them from light and wait for them to cool completely.

Store canned carrots and garlic in a cool place.

Ingredients

• Hot pepper – 1 pc.;
• Carrots – 2 kg;
• Garlic cloves – 20 pcs.;

For filling

• Boiled water – 1 l;
• Granulated sugar – 14 tbsp;
• Salt – 11 tbsp;

• Olive oil – 0.5 l;
• Apple cider vinegar – 7 tbsp.

You can use wine vinegar instead of apple cider vinegar. olive oil replace with sunflower.

How to can carrots the Korean way

Many people like to dilute the usual menu with spicy and sweet-spicy snacks such as adjika, lecho or Korean carrots. It stores well in winter and replenishes the deficiency of essential vitamins and minerals.

Let's make Korean carrots following these recommendations:

• We wash and peel the carrots, cutting out any rotten or insect-damaged areas.
• We chop the vegetables using a special Korean carrot grater or a regular coarse grater.
• Peel the garlic cloves and crush them in a garlic press or grate them on a fine grater.
• Mix the carrot and garlic mixture and leave for 20 minutes so that the vegetables release juice.
• Place a piece of hot pepper and carrot-garlic mixture into sterile jars until it fills the container almost to the brim.
• Boil water without additives and pour boiling water over the workpieces, then cover with napkins and let stand for 15 minutes.

Preparing the filling

• Mix water, granulated sugar, salt, oil and vinegar in an enamel saucepan and bring to a boil over medium heat.
• Boil for 2 minutes and remove from the stove.
• Drain the water from the jars of carrot mixture.
• Pour hot marinade over the preparations and close with lids.

Korean-style carrots are ready to eat in just a couple of days, but they will gain the most flavor closer to winter.

It turns out that canned carrots are not inferior in taste to the usual pickled tomatoes and cucumbers, and in some cases even surpass them. The main thing is to follow the recipes exactly and preserve more carrots, then the family will not face any vitamin deficiency!

There are several ways to prepare carrots for the winter. How to salt carrots for the winter watch and read further.

Recipe for pickling carrots for the winter step by step

One of the simplest and most time-tested ways to prepare carrots for the winter is pickling. The easy way at all stages of preparation, requires little cost and ingredients, the finished product is well stored in a cool room.

The products you will need are carrots and large sea ​​salt. Not iodized, small, but ordinary in a paper packet.

Carrots for storing in salt need autumn, late varieties. Choose root vegetables without rot or brown spots. Before cooking, carrots should be soaked in water for 10-15 minutes, and then washed thoroughly with a brush.

Cut off all unnecessary parts and only then proceed to further actions. Jars for pickling carrots are also thoroughly washed and sterilized. The lids are preferably nylon or plastic, which must be boiled for 2-3 minutes before closing. baking soda.

When all stages of preparation have been completed, it’s time to start the cooking process.

Recipe for pickling carrots for the winter

Ingredients:

• 3 kg carrots
• 1-1.5 tbsp. salt
• vegetable oil

Cooking method:

1. Wash carrots thoroughly.

2. Peel the carrots from tops, roots and other unnecessary parts.

3. Grate the carrots on a medium grater.

4. Add salt to carrots.

5. Mix carrots with salt.

6. Wash and sterilize jars.

7. Fill the jars with carrots, compacting them with your hands and a spoon.

8. Heat vegetable oil in a frying pan, 2 tbsp. l. for every 0.5 liter jar. Cool.

9. Pour 1-2 tbsp into each jar. l. calcined vegetable oil.

10. Boil the lids and immediately close the jars with them.

11. Take the carrots for storage to a cool place, basement or cellar.

Use salted carrots to add to soups, main courses or salads. Carrots can be pre-rinsed to remove excess salt with running water.

Cooking tips:

• parsley in salted carrots makes the preparation even more versatile and healthy;
• pieces of garlic will give the preparation a piquant taste, which is perfect for salad.
• if you grate carrots, parsley root, parsnip and celery together, you will get great seasoning from roots for broth.

Bon appetit!

How to prepare original carrot caviar for the winter, see the video recipe.

Video recipe "Carrot caviar"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Delicious pickled carrots for the winter can be prepared in a variety of containers, it can be a wooden container, glass jar, 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 preparation turns out to be 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:

1. First, you need to place a container of water on the stove and wait for it to boil;
2. While the water is boiling, you can prepare the pulp; you need to wash it, clean it from damaged areas, remove the skin;
3. 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;
4. 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;
5. Now you can boil water for the marinade, put spices, sugar and salt in it, boil for a few minutes;
6. Pour the hot, freshly prepared marinade over the mixture, and pour the vinegar solution on top;
7. Cover the jars with suitable lids and place in boiling water for sterilization. Jars of different sizes must be sterilized different time, usually it is enough to sterilize containers for 15-25 minutes;
8. 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 of spicy chili pepper, the mixture becomes 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:

1. 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;
2. Now the pulp needs to be cut into small cubes;
3. Prepare the jars especially carefully, rinse them with soda, place them over steam or in the oven for sterilization, and dry completely;
4. 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;
5. 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;
6. 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 a large number 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:

1. 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;
2. While the jars are being sterilized, you can prepare the carrots, rinse and peel them. The pulp can be cut in a variety of ways, into thin strips, large pieces or circles;
3. Peel the garlic and put it into jars, put spices in there, and after that you can start laying out a lot of vegetables;
4. 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;
5. 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;
6. Pour the prepared mixture into the containers and immediately roll up. Turn the twists over and place them under the thick a 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 blank will be a good addition to 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:

1. Place a large saucepan on the stove and fill it with water; while the liquid is boiling, 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;
2. 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;
3. Prepare the garlic as follows: peel, rinse, cut into small cubes. You can use a garlic press;
4. Mix chopped or minced garlic with vegetable oil, grind well so that the oil absorbs the rich taste of garlic;
5. Put water for the marinade to boil on the stove, and you can also put the containers for sterilization;
6. Place the vegetable pulp into the prepared jars, pour in garlic vegetable oil and set aside for now;
7. 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;
8. 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;
9. 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. Flesh cut into small cubes is more suitable for salads, but for use as a snack would be better suited mass cut into large pieces.

Required ingredients:

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

Whole pickled carrots for the winter:

1. 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;
2. 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;
3. Cooked root vegetables can be placed in prepared jars and filled with hot solution;
4. 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;
5. 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.

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

Recipe: carrots in jars for the winter

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

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

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

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

Carrots - 1000 grams

Tomato - 2 pcs.

Vegetable oil - 0.1 l

Garlic cloves - 2 pcs.

Granulated sugar - 1 tbsp.

Coarse salt - half a spoon

Table vinegar 9% - 1 tbsp.

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

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

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

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

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

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

Carrots for the winter in jars: recipes

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

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

Peeled young carrots - 2 kilos

Black peppercorns - 8 pcs.

Carnation buds - 8 pcs.

Mustard beans - tablespoon

Laurel - 4 leaves

Garlic - a couple of large heads

Thyme - 6 sprigs

Table vinegar - 200 ml

Sunflower oil - 100 ml

Coarse salt - 2 tablespoons

Granulated sugar - 150 grams

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

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

When the jars are filled, you should start preparing the marinade: stir salt and sugar in water, add vegetable oil, then boil for 3 minutes and pour in 9% table vinegar. Jars filled with marinade can be hermetically sealed.

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

Pickled carrots for the winter in jars: recipes

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

Fresh carrots - one and a half kilos

Onion - 3 pcs.

Celery (seeds) - 1 tsp.

Salt - half a teaspoon

Turmeric - 1 tsp.

Chopped ginger - half a teaspoon

Sugar - tablespoon

Water - two glasses

Natural apple cider vinegar - half a glass

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

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

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

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

Recipe for pickling carrots in jars for the winter

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

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

Carrots - 1 kilo

Garlic - 1 head

Cumin to taste

Mustard seeds to taste

Sea salt to taste

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