Small carrots for the winter are sweet. All the secrets and tricks of carrot blanks

20.10.2019 Desserts and cakes

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

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

Carrots prepared for the winter according to this recipe with step-by-step photos turn out to be very tasty, tender, soft and not too spicy. The classic marinade soaks vegetables well and gives them pleasant, slightly salty tones. Light piquancy and rich aroma are added by garlic and not a large number of bite, included in the main composition of the dish.

Ingredients for a delicious winter carrot recipe

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients for cooking beetroot-carrot dressing for borscht

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

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

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

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

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

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

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

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

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

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

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

Necessary ingredients for harvesting carrots with beets in jars

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

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

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

Cabbage, carrots for the winter - recipes with photos

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

The necessary ingredients for harvesting carrots and cabbage for the winter

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

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

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

Peppers and carrots for the winter - the best recipes

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

Essential Ingredients for Cooking Carrots with Peppers

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

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

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

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

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

In order to replenish the supply of vitamins and useful microelements that the human body lacks in winter, be sure to prepare delicious winter carrot salad. There are a great many recipes for preparing such a blank, it can be served as an appetizer for any holiday table or complemented with a salad for a regular weekday dinner. Below we bring to your attention the best recipes for such a preparation, in our opinion, you only need to carefully study them, select the ones you like and prepare carrots for the winter.

Best recipes - carrot salad for the winter

Carrots with garlic for the winter.

To prepare this savory snack, you will need the following set of ingredients:

Ripe carrots - 1 kilogram;

Garlic - 8-9 large cloves;

Water - 0.5 liters;

Vegetable oil (sunflower) - 1 cup;

Granulated sugar - 6 tablespoons;

Table vinegar 9% - 3 tablespoons;

Salt (not iodized) - 4 tablespoons.

How to cook carrot salad for the winter with garlic

1. First, take the root crops, rinse them thoroughly in running water and completely clean them.

2. Then grate the carrots on a coarse grater or a grater designed for making Korean-style snacks.

3. After that, take the garlic cloves, peel them and chop each one. This can be done in many ways - chop with a knife on a cutting board, grate on a fine grater or pass the garlic through a special garlic press.

4. Combine both prepared ingredients in one bowl and mix well.

5. Separately, wash the glass jars well and pasteurize each of them by sending them to the oven for 10-15 minutes or holding them over the steam for a quarter of an hour. We also prepare the lids, we must boil them for at least 15 minutes.

6. In each prepared jar, we put our carrot-garlic mixture to the very top, if you like spicy, you can put a small piece or pod of hot chili pepper on the bottom, it will make the appetizer spicy.

8. In the meantime, we are preparing the marinade for harvesting. We take a large saucepan, pour water into it (0.5 liters) and put on fire, let it boil.

9. Then, according to the proportions of the recipe, pour granulated sugar, salt into the bubbling liquid, pour in vinegar and vegetable oil. Stir and bring everything back to a boil. Be sure to let the marinade boil for 1-2 minutes.

10. Before proceeding to fill the salad with marinade, we need to drain the water from it, we do it carefully, through the ajar lid, holding it with our hand. Also, for the convenience of carrying out such a procedure, you can make a special cover with small holes and drain the liquid using it.

11. Pour the finished hot marinade into jars to the very top, it is even possible for a little liquid to spill through the top, and thus it will force out excess air from the container.

12. We cover each jar with a lid, but do not close it tightly, and send them to a large container with boiling water for pasteurization.

13. We pasteurize the workpiece for about half an hour at a temperature of 90 degrees, if you have large jars, the time should be increased accordingly.

14. After pasteurization, we tightly seal each container with a lid, if necessary, use a special seaming machine for this and carefully turn everything upside down.

16. After the jars have completely cooled down, we remove them, like any other prepared ones, for further storage in a cool, dark and dry place, and with the advent of winter we take it out, open it and enjoy a delicious, fragrant homemade snack.

FROM carrot alata for the winter in jars with tomatoes and garlic

To prepare this version of the carrot snack, we need the following ingredients:

Carrot - 2 kilograms;

Ripe tomatoes - 1 kilogram;

Garlic - 4-5 cloves;

Salt kitchen not iodized - 1 tablespoon;

Table vinegar - 30 milliliters;

Granulated sugar - 2 tablespoons;

Vegetable oil (sunflower refined) - 6 tablespoons.

Carrot salad for the winter: recipe cooking step by step.

Step 1. My carrots, peel, dry and chop manually in the form of straws or grate for cooking.

Step 3. Then we lower the tomatoes alternately for several minutes in boiling water and immediately carefully remove the thin skin from them.

Step 4. Pass the peeled tomatoes through a meat grinder, thereby turning them into puree or chop them with a blender (food processor).

Step 5. Peel the garlic and chop it with a garlic press or by hand.

Step 6. For harvesting, we select jars of a small volume, wash them well in hot water with baking soda, and then be sure to pasteurize each over steam or in the oven.

Step 7. After all the preparatory work has been completed, we proceed to the direct preparation of the tomato-carrot delicacy. We fry the carrot straws in a pan with the addition of a small amount of vegetable oil for 10-15 minutes, until it acquires an appetizing golden hue, after which we pour tomato puree into the pan and add chopped garlic. We mix. We extinguish.

Step 8. We also add sugar and salt to the mixture, according to the proportions and spices stated in the recipe, they can be very diverse, traditionally used - black pepper in a pot, allspice, cloves, coriander. Cover the resulting mixture with a lid and simmer, stirring occasionally over low heat for about 30 minutes.

Step 9. Finally, add vinegar to the mixture.

Step 10. Immediately lay out the hot blank in prepared glass jars and seal them tightly. Turn upside down, cover and wrap in something warm and leave in this position to gradually cool.

Step 11. When the jars are cold, we transfer them to be stored, as well as, in a cool room.

Carrot salad for the winter

This salad of carrots, apples and horseradish is prepared very quickly and simply, even a novice preparer can handle it, try this original appetizer and you will not be disappointed.

For cooking we need:

Carrot - 1 kilogram;

Apples of sour varieties 3-4 pieces;

Horseradish root - 1 piece.

For marinade based on 1 liter of water:

Table vinegar 9% - 250 milliliters;

Granulated sugar - 5 tablespoons;

Non-iodized salt - 4 tablespoons.

Cooking method.

1. First you need to prepare all the vegetable and fruit ingredients. Root crops thoroughly wash and clean.

2. Then, on a coarse grater for vegetables, grate carrots, and horseradish on a fine one.

3. Wash the apples well, peel them, remove the core from them and also rub them on a coarse grater.

4. Combine all the crushed components of the snack in one bowl, mix and let stand for a while.

5. In the meantime, let's take care of the packaging. For such a blank, it is better to choose small glass containers so that on a cold winter evening you can get one jar from the bins, open it and immediately eat the delicious contents. Be sure to thoroughly wash the jars for harvesting with hot water and soda (drinking) or laundry soap, rinse and pasteurize.

6. Put the infused fruit and vegetable mixture into jars and tamp tightly.

7. Separately, we prepare the fill for our workpiece. To do this, take a large saucepan, boil water in it, then add salt, sugar and cook for several minutes until they are completely dissolved. Next, pour vinegar into the filling, let everything boil together for minutes and remove from heat.

8. With hot, even boiling filling, we fill the jars with salad to the very brim and immediately tightly cork the jars with pre-boiled tin lids.

9. Carefully turn each container with a snack upside down, and, making sure that the lid is securely closed, wrap it in a warm blanket for several days until it cools completely. While the workpiece is warm, the process of self-pasteurization will take place with it.

Pickled carrots.

To prepare this homemade option, you will need the following products.

Carrot - 2.5 kilograms;

Onions - 3-4 bulbs;

Salt - 1.5 tablespoons;

Granulated sugar - 2 tablespoons.

How to cook.

1. Wash the carrots, peel and grate on a coarse grater for vegetables. You can also use a food processor or a grater for making Korean snacks for these purposes.

2. Peel the onion from the husk and cut into fairly large rings, approximately 5-7 millimeters thick.

3. Combine both vegetable ingredients in one large bowl, add sugar, salt there, mix and leave the resulting mixture to infuse at room temperature for at least 6-8 hours. During this time, juice should stand out.

4. After that, the resulting salad is decomposed into glass jars, which we previously thoroughly washed with hot water with the addition of baking soda and dried.

5. We will cover each jar with a lid and put it in heat for 3-4 days, after which the snack will be ready to eat. Store such a salad should be in the refrigerator or a very cold cellar.

Carrot salad for the winter with cabbage.

This version of the salad, in which there is always a bright orange, juicy crunchy root crop, is familiar to everyone, and despite its simplicity and accessibility, we love many. Therefore, we decided that such a salad appetizer should be on our list. and vegetables.

We will need the following products:

White cabbage - 1.5 kilograms;

Bulgarian pepper - 2 kilograms;

Ripe tomatoes - 2 kilograms;

Carrots - 0.5 kilograms;

Onion - 0.5 kilograms;

Granulated sugar - 1 glass;

Vegetable oil - 0.5 cups;

Vinegar - 1 teaspoon;

Parsley (greens) - 1 bunch;

Black peppercorns - 1 teaspoon;

Salt - to taste.

Cooking method.

1. Let's start by washing all the vegetables very well, with the exception of onions, as well as cabbage and dry them or wipe them dry.

2. Then we separate the upper contaminated leaves from the head of white cabbage, cut it in half, carefully cut out a part of the head of cabbage from each half - we will not use it in the salad, and chop everything else into thin straws. This can be done with a regular sharp knife or a special shredder. The second option will significantly reduce your time for preparing snacks.

3. Rub peeled carrot roots on a coarse grater or cut into thin strips.

4. We free the bell pepper from the stalk and core with seeds, after which we also chop it into strips.

5. In ripe tomatoes, cut out those places where the stalk was attached to them, and then cut them into neat slices.

6. Chop the parsley finely enough.

7. Combine all prepared vegetable ingredients together in a large bowl and mix them.

8. After that, add vegetable oil, sugar and salt to the vegetable mixture. Once again, mix everything and let it brew and let the juice flow for 1-1.5 hours.

9. We don’t waste time while our snack is infused, we wash the jars well and pasteurize them, as well as the lids. This must be done so that the workpiece can be stored for a long time and does not deteriorate.

11. Quickly lay out the hot snack in jars and cork. Then, according to the scheme already familiar to us, we turn it upside down, wrap it up and slowly cool it.

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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 does not deteriorate from culinary processing.

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 them into 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 to 40 ° C, and with it most of the nutrients are 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. We spread 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 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. Combine carrot and apple puree into 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 carrots to it gradually, in small portions. 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.

It is advisable to carry out the pickling procedure for carrots in the summer, when the pulp of these vegetables is the most tender and juicy. If you buy root crops on the market, then choose dense and pest-free specimens. Ask to be shown a cutaway vegetable, so you can save yourself from buying fibrous specimens.

In the manufacture of blanks, a lot of greens are often used: dill, parsley, currant leaves, etc. By the way, after the autumn harvest, you can also prepare a portion of pickled carrots. The largest root crops are usually selected for storage, and thin and small specimens are quite suitable for canning. If any of the recipes contain spices that are not very popular in your family, replace them with more familiar ones.

canning recipes

You can pickle carrots very tasty in different ways. I want to share the simplest recipes that always give excellent results.

Spicy pickled carrots with garlic and pepper

First of all, I want to talk about this method - I was pleased with both the preservation process and the taste of the workpiece.

At the dacha, I harvested such a crop of carrots that every summer resident dreams of. And everything would be fine, only at the next check sent from the cellar to, I noticed that it was starting to deteriorate. It was decided to preserve most of it in jars, especially since I had in mind a new, untested recipe with garlic and hot peppers.

I rolled the carrots into jars pretty quickly, although I didn’t count on it. Our family tried this goodies already on the third day, when the carrots were completely soaked (I rolled up a small jar for this purpose). To be honest, the result surprised our whole family. The carrot turned out to be very fragrant, moderately spicy, which especially pleased all of us. My husband told me that it’s not even a shame to put such a savory snack on the table for guests.

Recipe Information

Cuisine:Russian
Type of dish: preparations
Cooking method: canning
Servings: 2 l
30 minutes

Ingredients:

small carrots - 2 kg
edible salt - 4 tbsp.
sugar - 4 tbsp.
vinegar 9% - 100 ml
filtered water - 2 l
garlic - 1 head
peppercorns - 5-7 pcs.
bay leaf - 2-3 pcs.
hot pepper - 2-3 pcs.

Cooking method:

First, let's prepare the marinade. Pour water into a bucket or pot.

Add sugar and salt to it. Put the ladle on the fire and bring the water to a boil, stirring it occasionally so that the salt and sugar dissolve.

When the marinade boils, add vinegar to it and turn off the heat. I recommend pouring vinegar carefully, since water with vinegar reacts with a small amount of foam.

Put a bay leaf on the bottom of the prepared jars.

Peel the garlic and send a clove to each jar.

We will do the same with hot peppers. Seeds are removed as desired.

Peel the carrots and pack them tightly into jars.

Pour the marinade into jars with carrots and spices.

We roll up those lids that we are used to using. Pickled carrots for the winter are ready!

Pickled carrots for the winter in jars

This recipe is good for its simplicity and the special piquant taste of a pickled orange root vegetable. A mixture of spices, which includes cinnamon, give a unique flavor to the workpiece.

Components:

carrot - 1.5 kg
water - 1 l
sugar - 80 g
salt - 50 g
vinegar - 1 tbsp. l.
allspice and black pepper, cloves, bay leaf and cinnamon.

Cooking:

Rinse thin root crops with delicate skin, scrape off all damage and dirt from the surface.
Then plunge the carrots into slightly salted boiling water. Hold it there for about 5 minutes. During this time, the surface layer of the fruit will soften, and all bacteria will be destroyed.
At the bottom of the jars put 7 pcs. cloves, 2 bay leaves, 10 grains of black and allspice, a piece of cinnamon.
Cut the cooled root vegetables into circles or medium cubes, and then pour the slices into jars on top of the spices.
Fill a saucepan with water and put it on fire.
Add salt, sugar and vinegar.
Wait for the marinade to boil and the salt and sugar to dissolve, and then pour this liquid into the carrots in jars.
Cover the jars with lids and place for another 25 minutes to sterilize in a large container of boiling water.
After the allotted time, roll up the jars with sterile lids, turn over and wrap. Cooling should be gradual.
You can store such a blank in a cellar or pantry.

Canned without sterilization

This method will appeal to lovers of spicy snacks. To soften the taste, instead of chili pepper, you can take our usual "Spark" or reduce the amount of hot vegetable in the recipe.