What to cook from small carrots for the winter. The secrets of harvesting for the winter from carrots

Carrots are an indispensable vegetable in the diet, especially in the cold season, when there is a lack of vitamins. It contains carotene, which is synthesized in the body into vitamin A.

Garnishes are prepared from carrots, added to fresh to salads, fried with fish, meat and even jam. Maximum benefit will bring stewed or warmed with vegetable oil fruit. For preservation, carrots are not spoiled, medium in size and rich orange in color.

Marinated carrots with garlic

Pick fruits of bright color and medium-sized ones, which are soaked for half an hour in cool water before processing. Small fruits can be pickled whole, and larger carrots can be cut into rings 1-2 cm thick.

floor consumption liter jar: marinade - 1 cup, prepared carrots - 300 gr.

Time - 2 hours. Yield - 10 jars of 0.5 liters.

Ingredients:

• raw carrots - 3.5 kg;
• garlic - 0.5 kg;
• refined vegetable oil - 450 ml;

Marinade:

• water - 2000 ml;
• rock salt - 60-80 gr;
• granulated sugar - 120 gr;
• vinegar essence 80% - 60 ml.

Cooking method:

1. Carrots are pre-cleaned and cut. Blanch for 5 minutes without bringing the water to a boil.
2. Chop the peeled garlic into thin slices, add to the carrots.
3. Heat up the oil until white smoke appears. Pour the vegetable mixture, then arrange in sterile jars.
4. Boil water with sugar and salt, mix, pour in vinegar essence at the end, turn off the heat.
5. Fill jars with vegetables with hot marinade, without adding 0.5-1 cm to the top.
6. Cool the sealed canned food and send it to the cellar for storage.

Such a carrot preparation is used for cooking soups, borscht, sauces and as a full-fledged side dish.

Time - 2 hours. Output - 1.2 liters.

Ingredients:

• onion sweet onions - 0.5 kg;
• carrots - 1 kg;
• tomato paste 30% - 1 cup;
• sunflower oil purified - 200 ml;
• garlic - 3 cloves;
• lavrushka - 5 pcs;
• spices and salt - to taste.

Cooking method:

1. mix tomato paste with an equal amount of boiling water, add chopped onion, half the norm of oil and send the mass to simmer over moderate heat until the onion becomes soft.
2. Fry the grated carrots in the remaining oil, pour in a couple of tablespoons of water and simmer until softened.
3. Mix both masses in a brazier, salt to your taste, add lavrushka and spices. Bring to readiness in the oven.
4. Fill clean jars with cooled caviar, tie with cellophane and secure with a rubber band.
5. The blank is stored on the bottom shelf of the refrigerator for several months. For reliability, pour a tablespoon of sunflower oil into each jar.

This is the most tasty snack from vitamin carrots. For cooking, select oblong fruits, at least 4 cm in diameter, so that it is convenient to rub on a special grater for Korean food. This salad can be eaten by letting it brew for a couple of hours or rolled up for winter consumption.

Time - 1 hour 30 minutes. Yield - 2 cans of 0.5 liters.

Ingredients:

• young carrots - 1 kg;
• ground black and red pepper - 1/2 tsp each;
• garlic - 100 gr;
• sugar - 40 gr;
• vinegar 9% - incomplete stack;
• refined oil - 0.5 cups;
• salt - 1-2 tsp;
• ground coriander - 1-2 tsp;
• cloves - 3-5 stars.

Cooking method:

1. Add sugar and salt to the carrot grated with long curls, pour in the vinegar and press it with your hands to let the juice flow. Let it brew for half an hour.
2. Meanwhile, add coriander to a dry frying pan and heat until golden brown.
3. Grind garlic under a press, add peppers, prepared coriander, and clove stars. Pour the mixture with hot vegetable oil
4. Season the carrots with the resulting spicy mass, package in jars. If the juice is not enough to cover the contents, pour in 1-2 cups of boiled water.
5. Warm the filled jars for 20 minutes in a water bath, covered with metal lids, and immediately cork.

Medium-sized root vegetables with orange-red flesh and a small yellow core are suitable for this canned food.

Time - 50 minutes. Output - 2.5 liters.

Ingredients:

• carrot roots - 1500 gr;
• salt - 3-4 tbsp;
• horseradish leaves - 2-3 pieces;
• dill and parsley - 0.5 bunch each;
• allspice peas - 10 pcs.

Cooking method:

1. Wash the carrot roots soaked for 10 minutes under running water, remove the peel. If the fruits are young, it will be enough to wash with a hard sponge.
2. Cut the carrots crosswise, 0.5-1 cm thick.
3. Sterilize the jars, put chopped horseradish leaves on the bottom, two peas of pepper and sprigs of greens.
4. Fill the jars with carrot slices, pour hot pickle(salt according to the recipe for 1200 ml of boiled water).
5. Warm canned food for 15 minutes in a tank of hot water, without bringing to a boil.
6. Seal the jars tightly, cool.

Carrots with onions for the winter are cooked in a marinade with all kinds of spices. A jar of such canned food, opened in winter, is suitable for garnishing meat, fish, or as a cold appetizer.

Time - 1 hour 15 minutes. Output - liter jars 4-5 pcs.

Ingredients:

• fresh carrots - 1 kg;
• garlic - 300 gr;
• sweet pepper - 500 gr;
• white onion - 1 kg;
• hot pepper - 1-2 pcs.

For marinade:

• boiled water - 1500 ml;
• sugar, salt - 2.5 tbsp each;
• cloves - 6 pcs;
• peppercorns - 20 pcs;
• bay leaf - 5 pcs;
• vinegar 6% - 0.5 l.

Cooking method:

1. Put the spices on the bottom of the steamed jars.
2. To the garlic, carrots and peppers chopped into strips, add the onion cut into half rings, mix.
3. Boil the ingredients for the marinade, cook for 3 minutes. Pour in the vinegar at the end of cooking and turn off the stove.
4. Fill the jars to the "hangers" with a mixture of prepared vegetables, pour hot marinade, cover with lids.
5. In water with a temperature of 85-90 ° C, sterilize canned food for 15 minutes and roll up.
6. Cool the jars turned upside down and store them.

According to this original recipe, bell pepper is filled with a mixture of carrots with garlic and herbs. Take multi-colored peppers of a small size so that it is convenient to fill jars. When guests are on the doorstep, these canned goods will come in handy.

Time - 1 hour 20 minutes. Yield - 3-4 liter jars.

Ingredients:

• parsley and celery - 1 bunch;
• mustard seeds - 2 tsp;
• dill with umbrellas - 4 sprigs;
• peppercorns - 8 pcs;
• lavrushka - 4 pcs.
• Bulgarian pepper - 20 pcs;
• carrots - 1 kg;
• garlic - 10 cloves;

Fill:

• vinegar 9% - 1.5 piles;
• granulated sugar - 75 gr.
• table salt - 75 gr;
• water - 2 l.

Cooking method:

1. Wash the pepper, remove the stalks, remove the seeds. Dip in boiling water for a few minutes, drain in a colander.
2. Mix thin carrot chips with chopped herbs, add chopped garlic.
3. Stuff the peppers with minced carrots and place carefully in clean jars.
4. Boil the filling, add to the pepper, without adding 1 cm to the edge of the jar.
5. Sterilize jars with a volume of one liter for 15 minutes.
6. Canned food roll up and let cool.

Assorted carrots with cucumbers and cabbage

In autumn, when the main crop is stored, but there are few late-ripening fruits left, prepare a bright vegetable platter. You can add chopped greens, a few tomatoes, eggplants or a head of cauliflower, disassembled into inflorescences, to the salad.

Time - 2 hours. Yield - 5 liter jars.

Ingredients:

• vinegar 6% - 300 ml;
• salt - 100 gr;
• refined sunflower oil - 450 ml;
• bay leaf 10 pcs;
• allspice peas - 10 pcs;
• carnation stars - 10 pcs;
• white cabbage - 3 kg;
• carrots - 1 kg;
• fresh cucumbers - 1 kg;
• sweet red pepper - 1 kg;
• onion - 300 gr.

Cooking method:

1. Washed peppers and onions cut into half rings. Chop cabbage, cucumbers and carrots into strips.
2. Heat vegetable oil in a saucepan, pour in vinegar and a couple of glasses of water. Add vegetables sprinkled with salt.
3. Heat the vegetable mixture over moderate heat for 15 minutes.
4. Distribute spices, lavrushka in sterile jars, fill with salad along with juice.
5. Warm the jars in a container of boiling water for 15-20 minutes, quickly cork with lids scalded in boiling water.
6. Place canned food upside down on a wooden board, wrap with a blanket and cool at room temperature.

Spicy carrot and zucchini salad

For this salad, instead of zucchini, eggplants are suitable, which are pre-soaked in a weak salt solution for 30 minutes. If there is not enough liquid during extinguishing, add a little water.

Time - 1 hour 40 minutes. Output - 2.5 liters.

Ingredients:

• young zucchini - 10 pcs;
• carrots - 10 pcs;
• ripe tomatoes - 5-7 pcs;
• onions - 5 pcs;
• coarse salt - 2 tablespoons with a slide;
• sugar - 0.5 cups;
• spices and herbs - to taste;
• vinegar 9% - 125 ml;
• purified vegetable oil - 125 ml.

Cooking method:

1. Wash the vegetables first, steam the jars together with the lids in the oven.
2. Place the diced zucchini in a deep roasting pan. Add tomato slices and chopped onion. Attach the carrots, grated on a grater with large holes.
3. TO vegetable mix add oil and vinegar. Sprinkle with chopped herbs, spices, sugar and salt. With a moderate boil, simmer for 10-15 minutes, stirring constantly so that the dish does not burn.
4. Fill jars with hot salad, seal and set upside down, covered with a blanket until completely cool.
5. Take the workpieces to a room with a temperature of 8-10 ° C, store without access to sunlight.

Bon appetit!

07/19/2015 1 503 0 ElishevaAdmin

Preserves, jams, marmalade / Pickles, marinades, salads, sauteed / Candied fruits, drying and freezing

Carrots are almost as ubiquitous as onions and are an essential ingredient in countless dishes. You put carrots in soup, and in stews, and in lecho, and in pilaf, and in salads. And bell peppers stuffed with carrots! In a word, she is everywhere. But almost always in the background. And let's give her the first role, and even.

After all, carrots have a beneficial effect on vision, improve complexion, give us vigor and increase energy. In addition, it belongs to those rare fruits, the quality of which is from cooking does not worsen.

And you can prepare it in the form of ready-made dishes, for example, salads or caviar, and in the form of dressings, side dishes and other semi-finished products. It can be stored frozen, dried or dried.

So, let's look at it in order. We will prepare the jars in advance by washing and sterilizing them.

carrots for the winter

1. My carrots and blanch for 15-20 minutes, then throw in cold water.

2. Only after that we clean each carrot, removing the skin, and cut into strips, or circles, or cubes. Or you can rub it coarsely on a regular grater or on a Korean one.

3. Put the chopped carrots on a baking sheet and place in the oven, heated to 80 ° C, for 5-6 hours. While it is there, it must be periodically stirred and turned over, achieving uniform drying.

4. Let the dried carrot fragments cool completely and place them in containers or jars, the main thing is that they are tightly closed.

If you have an electric dryer, then this is even better: we set the temperature in it at 40 ° C, and with it most of useful substances is completely preserved.

Freezing carrots

1. We select medium-sized carrots, absolutely whole and healthy.

2. We wash them, clean and cut into strips or whatever we want. You can rub it coarsely, and small carrots are generally frozen whole.

3. Prepared carrots are subjected to blanching: chopped - 2-3 minutes, whole - 5-6. We throw the carrots extracted from boiling water into cold water for a couple of minutes, then wipe them with towels and dry them.

4. We distribute the dried carrots into bags and place them in the freezer.

Carrots preserved for the winter

The calculation is provided for 10 cans of ½ liter
Ingredients

Carrots, 3½ kg

Vinegar 6%, 250 ml

Sugar, 50 g

Salt, 50 g

Water, 2 l

1. Cooking carrots - wash, peel, cut, in this case into circles.

2. After salting the water (20 g of salt per 1 liter of water), boil it and blanch the carrot circles in it for 5 minutes.

3. Prepare the filling according to the recipe: throw sugar and salt into the water, boil and pour in the vinegar. After boiling, the filling is ready.

4. We lay out the blanched carrots in jars and fill with hot filling.

5. Sterilize for 20 minutes and roll up.

Such a carrot goes to a side dish for meat, it can be put in salads - very convenient.

Dried carrots

Ingredients

Carrots, 1 kg

Citric acid, 5 g

Sugar, 200 g

Vanillin

1. Cut the prepared carrots into circles, the thickness of which does not exceed 1 cm.

2. Sprinkle them with sugar mixed with citric acid and vanilla.

3. We put the sprinkled carrots under oppression and wait for the juice to appear.

4. When the juice stands out, put the dishes with carrots on the fire and heat slowly until boiling.

5. When the juice boils, drain it. Arrange carrot slices on a baking sheet and dry in a slightly heated oven. Carrots should retain the elasticity of the circles.

Marinade carrot. Recipe

Ingredients

Carrot, 750 g

Tomato paste, 1-2 tbsp

Onion, 200 g

Broth (any), 120 g

Vegetable oil, 100 ml

Vinegar 3%, 1 des l

Sugar, 1 tsp

Lavrushka, 2-3 leaves

Ground black pepper

1. Cut carrots into strips, onions too. We put them in well-heated oil and sauté for 10 minutes.

2. Add tomato paste to them, stir thoroughly and simmer for 10 minutes.

3. Pour in the broth and vinegar, put sugar and simmer for a long time, until tender. 5 minutes before the end of the stewing process, put the spices.

4. We lay out the hot mass in jars and roll it up.

Dressing "Vitamin" for salty soup, for the winter

Ingredients

Carrots, 1 kg

Onion, 1 kg

Sweet peppers, 1 kg

Tomatoes, 1 kg

Greens, 1 kg

Salt, 1 kg

1. Three large carrots, cut sweet peppers into strips, and onions and tomatoes into cubes. We chop the greens finely.

2. Sprinkle everything with salt and mix well.

3. We put them in jars more tightly, close them with nylon lids and put them in the refrigerator for storage.

Carrots with apples and horseradish, snack in jars

Ingredients

Carrots, ½ kg

Horseradish, spine, ½ kg

Apples, ½ kg

Salt, 1 tbsp with a slide

Sugar 2 tbsp without top

Vegetable oil, 2 tbsp

Vinegar 9%, 1 tbsp

Water, 2 tbsp

1. Three large roots and apples and mix.

2. We take 2 jars of 1 liter each and fill them with a mixture.

3. Prepare the marinade by dissolving salt and sugar in water and vinegar, pour it into jars.

4. Pour 1 tablespoon of oil into each jar, cover with lids and set to sterilize.

5. After 10 minutes of boiling water, roll up.

Carrots stewed with beets, can be used as a dressing for borscht in winter

1. We cut into cubes both carrots and beets, mix and place in jars with a capacity of 1 liter.

2. Pour 3 tablespoons of oil into each jar.

3. Covering the jars with tin lids without rubber bands, put them in the switched off cold oven.

4. Turn on the heating and bring the temperature to 160-180 ° C, and with it we keep the jars in the oven for 35-40 minutes.

5. We take out the jars, pour 1 tablespoon of oil + 1 teaspoon of vinegar 6% into each and roll it up. We take other lids, new and sterilized.

Delicious preparation: carrots fried in tomato sauce

Ingredients (per 1 liter jar)

Carrot, 600 g

Tomato sauce, 400 g

Vegetable oil - fry

1. Fry the carrots cut into strips in oil, bring to readiness.

2. Put it from the pan into the pan, add salt and sauce, mix, achieving uniform distribution.

3. We heat, bring to a boil and cook for 7 minutes.

4. We fill the jars without reaching the top 2 cm. We sterilize a liter jar for 50 minutes. If you took two ½ - liter instead, then the sterilization time will be reduced to 35 minutes.

Carrot and garlic seasoning for the winter, recipe

Ingredients

Carrots, 1 kg

Garlic, 100 g

Tomatoes, 1 kg

Salt, 1 tbsp

Sugar, ½ tbsp

Vegetable oil, 1 tbsp

Vinegar 9%, 1 tbsp

Ground red pepper, 1 tbsp

1. Three large carrots and fry in oil for 10 minutes.

2. We release the tomatoes from the skin, chop and add to the carrots, along with salt and sugar.

3. Slowly cook for 1½ hours. 10 minutes before the end, add vinegar, boil.

4. We lay out the seasoning in jars and roll it up. Turning the jars over and putting them on the lids, wrap them up. Keep it that way until it cools down completely.

Vegetable caviar with carrots, how to cook

Ingredients

Carrots, 2 kg

Onion, 1 kg

Sweet peppers, 3 pcs

Tomatoes, 3 kg

Beets, 1 kg

Hot pepper, 1 pod

Salt, 3 tbsp

Sugar, 1 tbsp

Vegetable oil, 800 ml

Vinegar 70%, 1 tbsp

1. Grind vegetables in a meat grinder and mix.

2. Place in a saucepan with sugar, butter and salt, heat. Let it boil slowly for 2 hours. At the end, pour vinegar into the pan and mix.

3. Fill jars with a fiery mixture and immediately roll them up. We put the jars on the lids and wrap them up - let them cool slowly and for a long time.

Carrot caviar "Eating" for the winter

Ingredients

Carrots, 1 kg

Onion, ½ kg

Tomato paste, 1 tbsp

Vegetable oil, 1 tbsp

Bay leaf, 5 pcs

Ground black pepper

Water, 1 l

1. Three large carrots, chop the onion. We put the onion in an enameled pan, pour in the tomato paste diluted in water, spices and simmer.

2. Separately, stew carrots in water.

3. When both of them are almost ready, mix everything together and send it to the oven, heated to 200 ° C.

4. After keeping the vegetables there for ½ hour, roll them up.

Carrot "Garlic", a delicious snack

Ingredients

Carrots, 1 kg

Garlic, 200 g

Vegetable oil, 1 tbsp

Brine

Salt, ½ tbsp

Water, 4 tbsp
1. Cut the carrots into cubes, chop the garlic.

2. Mix garlic with carrot cubes, add oil and mix.

3. Prepare the brine, fill it with carrots and garlic. We lay out the mixture in jars ½ - liter.

4. We put them on sterilization for 20-25 minutes and roll them up. Turning the jars over, wrap them well.

Salad of carrots and bell peppers and tomatoes for the winter

Ingredients

Carrots, 1 kg

Onion, 1 kg

Bulgarian peppers, 1 kg

Brown tomatoes, 1 kg

Vegetable oil, 2 tbsp

Sugar, ½ kg

Fruit vinegar, 2 tbsp

Salt, 1 tbsp

Water, 1 tbsp

1. Dice all vegetables.

2. Cook the marinade, dip the carrot cubes into it and cook them for 10 minutes.

3. We throw everything else sliced ​​\u200b\u200bto the carrot, cook for ½ hour.

4. We take jars ½ - liter, sterilized, and lay out the boiling mixture in them.

5. We roll up, after which we wrap it up well, turning the jars over.

Carrot salad with beans

Ingredients

Carrots, 1 kg

Beans, 2 tbsp

Onion, ½ kg

Salt, 2½ tbsp

Sugar, 1 tbsp

Vegetable oil, 1 tbsp

Vinegar 70%, ½ tsp

1. Cook carrots and beans separately until fully cooked.

2. Gently cut boiled carrots into cubes, onions into half rings.

3. Combine onion half rings and carrot cubes with beans, mix and simmer together for 1 hour.

4. We put it in jars and roll it up.

Carrot and Brussels Sprouts Garnish

Ingredients

Carrot

Cabbage

Water, 1 l

Salt, 20 g

Table vinegar, ½ tbsp for 1 jar of seaming with a volume of 1 liter

1. Carrots, cut into medium-sized cubes, blanch for 5 minutes. Pour cold water over, put the cubes in a colander.

2. We also blanch the sorted cabbages for 5 minutes, dip them in cold water and decant it.

3. We begin to fill the jars with a capacity of 1 liter: put carrots on the bottom, cabbage on top. It should not be overly compacted.

4. Cook the marinade and pour it hot into jars. Add vinegar to each jar, as stated in the recipe, and put on sterilization

5. It is necessary to sterilize for 40 minutes, after which we roll up the cans, turn them over, and it is not necessary to wrap them.

Carrot puree for children and adults, with sea buckthorn juice. Useful blank

Ingredients

Carrots, 1 kg

Sea buckthorn juice, 300 ml

Sugar, 300 g

1. We completely boil the carrots and wipe through a sieve - we get mashed potatoes.

2. Add sugar and juice, heat and cook for 15 minutes.

3. While the puree is boiling, pour it into jars and immediately roll it up.

Puree in jars, carrot-apple

Ingredients

Carrots, 1 kg

Sour apples, 1 kg

Sugar, 200 g

1. Peel and boil carrots until they become soft. We pour a little water.

2. We wipe the boiled carrots, we get carrot puree.

3. Pulp of apples, without core and peel, grind in a meat grinder.

4. We combine carrot and applesauce in one, add sugar and mix.

5. We put the mass to the fire, we achieve its boiling. We transfer it to jars and put it on sterilization: 12 minutes ½ - liter, 20 minutes 1 - liter.

6. Roll up.

Carrot jam: healthy sweetness for the winter

Ingredients

Carrots, 1 kg

Sugar, 1 kg

Water, 1½ tbsp

Citric acid, 2-3 g

1. Peel the carrots and cut into pieces, then boil until soft.

2. We grind the carrot pieces in a meat grinder.

3. Cook the syrup, add it gradually, in small portions, carrot. Cook for 40-50 minutes, at the end add citric acid and let it boil for the last time.

4. Roll up.

Carrot jam with lemon - unusual recipes

Ingredients

Carrots, 1 kg

Sugar, 2 kg

Lemons, 1 kg

1. My lemons, cut into circles, simultaneously throwing out the seeds. We clean the carrots.

2. We grind lemons in a meat grinder without removing the skin, along with carrots.

3. Pour the prescribed amount of sugar and set to boil.

4. When the mixture boils, cook it from this moment for 40 minutes. The brew should be stirred occasionally.

5. We transfer the jam into jars, cover with plastic lids and, after cooling, store in the refrigerator.

Carrots are a valuable source of vitamins. In order to preserve the harvest or stocks of this vegetable, you can do the following: create carrot blanks for the winter, which can be used in cooking if necessary. This process takes a little time, but allows you to create delicious salads and first courses, snacks and side dishes, full of vitamins and microelements, indispensable for winter period and also in early spring.

Carrots are a valuable source of vitamins

Prepare canned vegetables at home is best according to proven recipes that make up the golden fund of cooking. Approved by the hostesses, they have stood the test of time.

pickled carrots

This is a great option for salads and appetizers. In order to pickle a vegetable in an amount of 1 kg, you will need:

• garlic (always choose natural) - 60 g;
• vinegar 9% (or essence diluted to this point) - 100 ml;
• vegetable (here you can also use fragrant) oil - 200 ml;
• finely ground salt - 30 g;
• purified drinking water - 1 l;
• sugar or other sweetener (including special) - 60 g (can be reduced).

It's a great option for salads and appetizers.

Cooking process:

1. Peel all available carrots and cut them into even circles (not too thin);
2. Bring to a boil in a container with water, then cook for another 5 minutes;
3. Glass jars (1 liter) should be sterilized in any convenient way;
4. Prepare the marinade: purified water, salt and sugar / sweetener;
5. Place oil, vinegar, garlic (sliced ​​or chopped), carrots in them, then pour marinade over them, sterilize again (15 minutes in a saucepan with water);
6. Roll up jars, leave indoors until cool, then transfer to a cool place for winter storage.

Tomato salads for the winter: the most delicious recipes

carrot lecho

To prepare a carrot lecho, you will need (based on 1 kg of fresh carrots):

• tomatoes (option in favor of ripe, but not soft) - 1 kg;
• bell pepper - 1 kg (it is better to use contrasting colors for a visual effect);
• onions (yellow has the ideal taste and aroma for the dish) - 0.4 kg;
• vegetable oil (sunflower) - 200-250 ml;
• sugar (or ground lumpy) - 0.1 kg;
• finely ground salt without additional flavor inclusions - 25-45 g;
• vinegar 6% or 9% - 1 tbsp. l.

You need to use this recipe if you want to create a winter snack that can surprise

Cooking process:

1. It is best to keep the vegetable grated - it should be washed, peeled, chopped on a coarse grater;
2. Finely chop the tomatoes, then turn into puree by any method convenient for this;
3. Pepper cut into even and thin strips;
4. Peel the onion, cut into half rings;
5. Heat vegetable oil in a deep large container;
6. Put the carrots (boil it for 5 minutes);
7. Then put prepared tomato puree, salt and sugar (boil for another 5 minutes);
8. The next vegetable is bell pepper (also boil for 5 minutes);
9. Onion (boil for 5 minutes);
10. Mix all the vegetables with a wooden spatula so that there are no oxidation processes, close the container with a lid (simmer for 60 minutes);
11. Then pour the vinegar into the vegetables and cook for another 10 minutes;
12. Sterilize jars and put hot lecho in them;
13. Roll up, store in the refrigerator or cellar.

Spins will be a great addition to dinner.

Prescription without sterilization

You can reduce the cooking time of carrots by using a recipe that does not require sterilization. It is perfect for preparing for the winter. It turns out delicious and useful seasoning, basis for vegetable salads.

Hot pepper for the winter: 6 hot recipes

The ingredients will be as follows (based on 0.7 kg of the main vegetable):

• small onion - 1-2 pcs.;
• salt, sugar or other type of sweetener - to taste;
• hot spices - 2 tsp;
• vinegar 6-9% - 2 tbsp. l.;
• fresh garlic - 50 g.

Cooking process:

1. Thoroughly clean all vegetables before further cooking;
2. Cut the main vegetable ingredient into strips, add sugar, salt (leave for 30 minutes);
3. After that, add vinegar, spices (infuse for another 120 minutes);
4. Cut the onion into strips, fry, add to the carrots;
5. Pass the garlic through a press, add to the vegetables, leave for another 40 minutes.

Arrange the carrots in small jars, close the lids, put in a cool place.

Carrot caviar (video)

Canning carrots with beets

Preserving carrots home cooking not difficult.

To implement this recipe, you will need (assuming that there will be 1 kg of carrots):

• table beet - 3 kg;
• ripe tomatoes (it is best to choose dense, with a small amount of juice) - 1 kg;
• fresh garlic cloves - 100 g;
• vegetable oil without aroma of seeds - 200 ml;
• sugar - 100 g;
• red ground pepper - 10 g;
• rock salt - 45 g;
• vinegar essence (undiluted) - 1 tbsp. l.

It is easy to make preservation from carrots in the home kitchen

Manufacturing process:

1. Wash beets and carrots, peel (you can use an iron brush for this to get rid of dirt better), grate;
2. Finely chop the tomatoes (but do not mash);
3. Grind the garlic cloves with a press;
4. Pour vegetable oil into a container, boil;
5. Put vegetables in it - beets and carrots, add sugar, simmer until the vegetables are ready;
6. Then put tomatoes, chopped garlic, salt, pepper and vinegar to the vegetables, mix, simmer for 10 minutes.

Pickled beets: 5 recipes for every taste

Sterilize jars and place hot vegetable stew then close the jars with lids.

Salting at home

Salting is another method of preserving this vegetable.

To implement the recipe, you will need (for 7 kg of vegetable):

• water - 1 l;
• salt - 630 g.

Cooking process:

1. Wash carrots, peel them;
2. Then trim on each side;
3. Boil water and salt;
4. Sterilize jars, put carrots in them tightly, pour brine (cooled down);
5. Cover each jar with gauze, leave for 3 days.

After that, close the lids and store in a cool place.

Soup dressing for the winter

Preparing a vitamin soup dressing that can be used in winter is an important task. Carrots in such a dish will retain the maximum amount of useful components, which in winter will become a source of trace elements. The soup will be flavorful and rich.

For cooking, you will need (ingredients based on the fact that carrots will be 1 kg):

• white cabbage (you can use young cabbage, then the preparation will be more tender) - 0.5 kg;
• fresh greens (at the choice of the hostess) - 250 g;
• salt - 125 g.

Making a vitamin soup dressing that can be used in winter is an important task.

Cooking process.

Carrots are a vegetable with many useful properties. It contains substances that normalize digestion, prevent cancer, prevent skin aging and have an antiseptic effect. Almost every summer resident is engaged in the cultivation of this vegetable. If you are one of them, it's time to think about what can be done with the harvest. There are many options for harvesting useful root crops. Learn more about them and get started. So let's take a look at the most original recipes carrot blanks for the winter.

Preparations can be prepared different ways. In this case, it all depends on the purpose for which they will be used. The vegetable is dried, dried, frozen and used for conservation. You can experiment and try all the harvesting methods.

frozen carrots

This method of storage is considered the simplest. Its advantage is that the vegetable remains half-cooked for a long period. You just need to wash and peel the root crops, then cut them into cubes or strips, place them in plastic bags or containers and send them for storage in the freezer. You can also use a coarse grater and chop the root vegetables. Such preparation can be used for first courses, salads, desserts.

Frozen carrots

Dried carrots

IN dried vegetables all valuable substances are preserved. In this form, it can be added to first courses and side dishes. Drying can be done in different ways.

Dried carrots

straws

If you want to use this blank option, you will need to select the brightest specimens. Before chopping, wash and boil the root vegetables for 15 minutes. Next, remove the peel from them and cut into strips (thickness 5-7 mm). Put on a baking sheet in an even thin layer and send to dry in the oven at a temperature of +75 ºС.

carrot sticks

Grated on a coarse grater

Wash the root crops, boil (no longer than 5 minutes), chop on a coarse grater. Dry the raw material at room conditions, then spread it on a baking sheet in 1 layer and dry in the oven at a temperature of +75 ºС. Depending on how long drying takes, carrots can turn out to be dried (slightly under-dried) and dried. You can add this preparation to various dishes and use it “just like that”. Such healthy treat must be given to children.

Carrots can be grated on a coarse grater

Preserved in nature

This variant of the workpiece can act as self-dish. You can make salads from it. An excellent option for cooking dietary meals.

Natural Canned Carrots

salty

Salted carrots retain a lot of useful substances. Pickled vegetable is ideal for salads, first courses. For salting, it is worth giving preference to table varieties (Nantes, Moscow winter, Gribovskaya) of bright color. For blanks, you can use root crops with and without peel.

Salted carrots retain a lot of useful substances.

Pickled whole carrots in a tub

For the brine you will need:

• water -1 l;
• salt 60-65 g.

Read also:

Recipes for apple blanks for the winter: 12 win-win ways

Dissolve the salt in boiling water, boil the liquid for 5 minutes. Cool and fill them with root vegetables.

Cooking:

1. Rinse vegetables.
2. Take a tub, put carrots into it in layers, pour cold brine so that it covers it by 10-15 cm. Put oppression on a wooden circle.
3. Keep the container at room conditions for 4-5 days, then transfer it to a cold place and leave it there until winter arrives.

Advice. If you salted carrots, it is recommended to soak them in boiled water before eating them.

Salted chopped carrots

1. Wash and clean the roots. Chop vegetables. Cut them into cubes, circles or sticks.
2. Sprinkle the bottom of the container with salt, place the roots on 3/4 of the volume of the container, fill to the top with 6% cold brine, put oppression. Let the composition ferment. This will take 4-5 days. After that, transfer the tub to the cold.

Salting with sterilization

For the brine, prepare:

• water -1 l;
• salt -30 g.

Cooking:

1. Soak vegetables in cold water for 15 minutes. Wash and dip in boiling water for 3-4 minutes.
2. Remove the peel, chop into circles (thickness no more than 1 cm), put in jars.
3. Fill with hot brine. Start sterilizing: 0.5 liter cans 40 minutes, 1 liter 50 minutes.

Marinated

Pickled carrots are an excellent ingredient for salads, vinaigrettes, and side dishes. Can be used as a snack.

Recipe 1: Pickled Carrots

For the marinade you will need:

• 1 liter of water;
• salt - 50 g;
• sugar - 90 g;
• vinegar essence -1 tbsp. l.

Ingredients (per 1 liter jar):

• carrot;
• allspice - this is 8 pcs;
• black peppercorns -8 pcs;
• carnation -5 pcs.;
• bay leaf 1-2 pieces;
• cinnamon, garlic or herbs optional.

Cooking:

1. Rinse the root vegetables, peel them, place them in boiling salted water. After 3-5 minutes, remove, let the vegetables cool and cut them into circles or slices.
2. Place chopped carrots in jars, pour over hot marinade. Sterilize for about 20 minutes, then roll up the jars, turn them over onto the lids and wrap them in a warm blanket until they cool. Banks with a capacity of 0.5 liters need to be sterilized for about 15 minutes.

Recipe 2: Bulgarian pickled carrots

For the marinade you will need:

• 1 liter of water;
• salt - 30 g;
• sugar - 60-70 g.

Cooking:

1. Wash the carrots, peel them, chop into small circles. Dip in boiling water for 3-4 minutes.
2. Pour into each jar (1 l) 0.5 cups of 9% vinegar, 1 cup of vegetable oil. Place carrots, 60 g of garlic in a container, fill with hot marinade. Sterilize for about 15 minutes, then start rolling cans.

Winter salads, appetizers and caviar

For salads and snacks from carrots, you will also need other vegetables. The ingredients of the twists will be tomatoes, Bell pepper, onion garlic. Carrot salads are incredibly delicious. They can be added to soups, spread on bread, used as a side dish.

carrot caviar

Read also:

Making juice at home

Salad recipe "Autumn"

• carrots - 2 kg;
• tomatoes - 1 kg;
• garlic - 3 small cloves;
• salt - 1.st. l;
• sugar - 2.st. l.;
• vegetable oil - 4 tbsp. l.;
• apple cider vinegar - 2 tbsp. l.;
• black peppercorns - 10 pcs.;
• cloves - 1-2 pcs.;
• ground coriander - 0.5 tsp

Cooking:

1. Wash the roots, remove the skin, chop on a coarse grater. Peel the tomatoes, chop them using a blender or meat grinder. Mince the garlic.
2. Saute the vegetables over low heat for 5 minutes, then add the rest of the vegetables, sugar, salt and spices to it. Cover the pan with a lid and simmer for about 20 minutes, stirring the vegetable mixture from time to time.
3. Then add the vinegar, mix the vegetables again and keep them under the lid for another minute.
4. Pour mixture into jars, roll up and invert onto lids. Wrap containers until completely cool.

Salad "Autumn"

The shelf life of lettuce is about 12 months.

Korean Carrot Recipe

For cooking you will need:

• carrots - 1 kg;
• garlic - 7-8 cloves;
• hot pepper - a small piece

For marinade:

• water - 0.5 l;
• sugar - 6 tbsp. l.;
• salt - 4 tbsp. l.;
• vinegar 9% - 3 tbsp. l;
• vegetable oil - 1 cup.

Cooking:

1. Wash the carrots, grate it on a coarse grater. You can use a special "Korean" grater. Stir in minced garlic.
2. Fill the jar with hot pepper, garlic-carrot mixture. Pour boiling water over vegetables for 15 minutes. Drain the water and fill the container with boiling marinade. Immediately start rolling. Turn on the lid, wrap in a warm blanket until cool.

"Carrot in Korean"

For harvesting, you can use sunflower or olive oil. An alternative to table vinegar can be wine or apple cider vinegar. If desired, add coriander or ground black pepper to the twist.

carrot caviar

This recipe is quick and easy to prepare. Its big plus is that it keeps well and has an amazing taste. If you experiment with the ingredients, you can choose for yourself the most tasty way cooking winter food.

Recipe for carrot caviar "Ryzhik"

To prepare, prepare:

• carrots - 1.5 kg;
• tomatoes - 2 kg;
• garlic - 2 small heads;
• ground black pepper - to taste;
• vegetable oil - 1 cup;
• salt - 1 tbsp. l.;
• sugar - 4 tbsp. l.;
• vinegar 9% - 30 ml.

Cooking:

1. Peel the carrots and tomatoes. Grind vegetables, add oil, sugar, salt to them, simmer for 1.5 hours, stirring occasionally.
2. 15 minutes before readiness, add chopped garlic to the vegetables, after 10 minutes pour in the vinegar and mix. Keep covered for 3-5 minutes, then place the vegetables in sterilized jars and roll them up. Invert onto lids, wrap and let cool.

Winter carrot sweets

The taste of these blanks will definitely be appreciated by children. Their advantage is that sweets retain all the useful properties.

Carrot juice and puree

To saturate the body with valuable substances, it is advisable to give preference to freshly squeezed juices. In winter, it is not always possible to prepare such drinks, so an alternative can be canned juices. In any case, homemade drinks will be better than store-bought ones.

Step-by-step recipes for carrot salad for the winter with coriander and caraway seeds, peppers and tomatoes

2018-07-17 Marina Vykhodtseva

Grade
prescription

2485

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

3 gr.

carbohydrates

12 gr.

75 kcal.

Option 1: Classic carrot salad for the winter

This salad is very reminiscent of Korean carrot. We choose for him large and juicy root crops. Be sure to clean. Rubbed carrots will be straws, you need an appropriate grater, as well as a knife. unfold ready salad you need in sterile jars, with a volume of half a liter. Additionally, you need a wide pan or basin in which the salad will be sterilized. Be sure to put a cloth on the bottom, you can use kitchen towels folded in several layers.

Ingredients

• 1.5 kg of carrots;
• 0.2 kg of onion;
• 50 ml of oil;
• 100 g of sugar;
• 22 g salt;
• 10 g coriander;
• 50 ml of vinegar;
• 40 g of garlic;
• 3 g red pepper.

Step by step recipe classic salad from carrots

We clean the washed carrots and rub them with large straws. Well, if the roots are large and orange, in this case you get a very beautiful and mouth-watering salad. Transfer carrots to enamel pan or in the pelvis. It is desirable that the vessel has a tight lid.

We cut finely onions, fall asleep to the carrots. We clean the garlic and chop it too. It is undesirable to use a press, it is best to cut or chop the cloves into crumbs. Pour next to the carrots with onions.

Now just fall asleep coriander, hot peppers and also salt and sugar. Lastly add oil and table vinegar. Thoroughly mix the salad, cover, put in the refrigerator to marinate exactly for a day. You can sometimes stir to better dissolve the spices.

Lay out carrot salad in sterile jars. During marinating, a lot of juice stood out, which must be evenly poured. We tamp the carrots so that there are no voids left. We put a metal lid on each jar, and then transfer it to a pan with a cloth.

Pour water into the pan so that it reaches the jars to the shoulders, then turn on the stove, start heating. As soon as the water boils, we detect ten minutes.

We take out the cans of carrots one by one from the pan and immediately roll them up, do not lift the lid, do not let the air inside. Turn over, leave for a day under the covers to cool.

You can use a different mixture instead of ground red pepper or take ready seasonings For Korean salads, with them, too, you get a tasty and fragrant salad.

Option 2: A quick carrot salad recipe for the winter

In this salad, carrots are a key, but far from the only ingredient. Additionally, you will need bell pepper and some tomatoes. Recipe without sterilization, but with cooking, you don’t have to wait for pickling the salad. Carrots can be cut with a knife or grated, but with large and thick straws.

Ingredients

• 800 g of tomatoes;
• 2 kg carrots;
• 3 bell peppers;
• 2 tablespoons of salt;
• 5 tablespoons of vinegar;
• 25 g of garlic;
• 75 g of sugar;
• chili pod;
• a glass of oil.

How to quickly cook carrot salad for the winter

Rzhem straws or rub the whole peeled carrot. We send immediately to the pan, add salt with sugar and vegetable oil, if desired, put any seasonings to your taste.

Pepper sweet, bitter, grind together with tomatoes. You can simply chop with a combine or drive the vegetables through a meat grinder. Stir together with carrots and set to boil.

Chop the garlic. Throw carrots after 20 minutes of boiling. After another ten minutes, we introduce vinegar. After adding the acid, mix the salad very well, let it boil.

We lay out the carrot billet in jars, twist. In winter, greens can be added to this salad before consumption.

If the concentration of vinegar is not indicated in the recipe, then it is usually 9% table acid. If necessary, we dilute the essence with clean water. Detailed information, the correct proportions can be found on the label.

Option 3: Pickled carrot salad for the winter

To prepare such a carrot salad for the winter, you do not need a key and sterile jars, it is perfectly stored under nylon cover even in a bucket or container. Fermentation is used here, so few ingredients and spices are added. The main aroma of the workpiece gives cumin.

Ingredients

• 2 kg carrots;
• a pinch of cumin;
• 2 tsp salt;
• 2 tsp Sahara;
• a couple of bulbs.

How to cook

We clean all the carrots, be sure to rinse, and then rub on Korean grater. Pour while in a bowl or just in a large cup for easy stirring.

We clean the onions and chop the straw. Sometimes they pickle carrots with garlic, bell pepper, you can change the ingredients. Pour the onion to the carrots, sprinkle it all with salt and sugar. We throw cumin, which is ideal for this blank to taste.

We run our hands and carefully knead all this until the juice stands out from the carrots. That is why it is important to use fresh root vegetables. We shift the salad into a jar or bucket, cover with a cloth or towel. Leave for three days at room temperature.

We check the workpiece. If it starts to ferment, cover it with a plastic lid and put it in the refrigerator. She should stay there for at least a week. Pickled carrot salad is great all winter.

You can store such a salad not only in the refrigerator, but also in the basement, deep cellar or in the pantry. It is only important that the room is cool, otherwise the carrots will quickly turn sour.

Option 4: Carrot salad for the winter in a marinade

Filling in this salad is vinegar marinade. It turns out very fragrant and delicious preparation. Prescription with sterilization. You will need a basin or saucepan in which all the jars will fit. Vinegar we take the usual table, we adhere to the specified norm.

Ingredients

• 1.5 kg of carrots;
• 7 cloves of garlic;
• 1 chili pod (you can half);
• 2 tablespoons of salt;
• 1 tsp coriander;
• liter of water;
• 45 g sugar;
• 70 ml of vinegar.

Step by step recipe

Peeled carrots need to be cut. You can make just circles or sticks, but not quite thin. Curly pieces look great in such a salad. Cut the garlic into slices.

We sterilize the jars, throw coriander seeds to the bottom and fill in pieces of carrots mixed with garlic. Shake to make sure they are tight. Fill almost to the top.

Finely chop the sharp pod and pour into the water. Add salt and sugar and immediately put on fire. Boil the marinade, pour vinegar at the end. Stir, pour carrots. Putting on lids.

We put the jars with carrots in the pan. Gently pour hot water around the edge. We send the salad to be sterilized. Banks of 0.5 liters are boiled for 15 minutes, liter containers will take 25 minutes, after which the salad needs to be rolled up.

It is not necessary to make such a salad in a spicy version, you can exclude or replace the chili pod ground pepper. We also add it to the marinade to ensure even distribution in the jar.

Option 5: Carrot salad for the winter (in tomato)

A fragrant and bright version of carrot salad for the winter, which does not require additional sterilization. This means that you can lay out the workpiece in any cans, just do not forget to steam them first.

Ingredients

• 2 kg carrots;
• three bulbs;
• 1.2 kg of tomatoes;
• 1.5 tablespoons of essence;
• 2 tablespoons of salt;
• 0.7 kg of pepper;
• 75 g of sugar;
• 130 ml of oil.

How to cook

Peel carrots, cut into slices. If the diameter of the root crops is large, then it can be halves or quarters. We cut the onion into rings, heat the sunflower oil. Add vegetables and cook for five minutes. Cut the sweet pepper into strips and send to the onion. After a couple of minutes, we introduce the prepared carrots.

We chop the tomatoes. You can replace them with juice. After adding the carrots, warm the vegetables for about five minutes, after which we introduce the tomato. Salt and add sugar. Cook after boiling for 25 minutes.

We measure the vinegar essence and pour it into the salad. With it, let the carrots boil for another five minutes. For all the time of boiling, you need to have time to prepare jars. Since the salad is without sterilization, we pay great attention to their cleanliness.

Lay out the carrot salad and roll up. It is not necessary to keep it under the covers until it cools, just turn the jars over.

Such salads are good because the taste of the workpiece is immediately clear. If there is not enough salt, then you can add, if desired, pepper or introduce more granulated sugar.