The beautiful maiden who sits in the dungeon, with a braid on the street - a carrot - received a permanent residence in our cellars and kitchens a very long time ago. Without it, almost all traditional dishes, and, of course, winter preparations are unthinkable. Carrot salads for the winter are an excellent way to prepare delicious preparations for the winter in those cases when the harvest of this root vegetable turns out to be unexpectedly large.

We all know that carrots can be dried, wilted, frozen, or kept fresh; finally, our site has talked about these methods more than once. And today we will talk about salad preparations. Carrot salads for the winter will appeal to everyone, just choose!

Korean carrots (without sterilization and cooking)

Ingredients:
1 kg carrots,
4.5 tbsp. 9% vinegar,
2 tbsp. Sahara,
1 tbsp. salt,
2 tsp cilantro seeds (coriander),
1 tsp ground black pepper,
200 ml vegetable oil,
10 cloves of garlic,
1 large onion.

Preparation:
Grate the peeled carrots on a Korean salad grater, add salt, pour vinegar and mix with your hands. Leave to marinate for about 30-40 minutes. Squeeze the garlic through a press. Add garlic, salt, sugar and spices to carrots, stir again. Cut the onion into cubes and fry in hot vegetable oil until black, catch it with a slotted spoon and pour boiling oil over the carrots with spices. Mix the whole mass thoroughly, transfer it to a deep bowl, compact it, put it under pressure and leave it overnight to marinate. The next morning, sterilize half-liter jars, arrange the carrots, adding brine, cover with plastic lids and store in a cool place. The salad can be stored in the refrigerator if space allows.

Carrot caviar

Ingredients:
1 kg carrots,
1.5 kg tomato,
100 g garlic,
1 tbsp. table vinegar,
200 ml vegetable oil,
100 g sugar,
1 tbsp. salt,
1 tsp ground black pepper.

Preparation:
Peel the carrots and pass through a meat grinder or chop in any other way (grate on a fine grater, pass through a food processor or blender). Remove the skin from the tomatoes by first making an incision crosswise and scalding them with boiling water. Cut the tomatoes into cubes. Transfer the carrots and tomatoes to a container for cooking salads, add vegetable oil, sugar and salt and simmer over low heat. After 1.5-2 hours, add chopped garlic and pepper to the mixture, mix well and cook for another 10-15 minutes. Then add vinegar and stir. Place the finished hot caviar into sterilized jars and roll up immediately. Turn it over, wrap it up.

Bulgarian salad with carrots

Ingredients:
1 kg carrots,
1 kg sweet pepper,
1 kg tomato,
300 g onion,
200 ml vegetable oil,
0.5 stack. Sahara,
1 tbsp. salt,
1 tbsp. table vinegar.

Preparation:
Peel and grate carrots for Korean salads. Cut the sweet pepper into strips. Remove the skin from the tomatoes and grind them in a meat grinder or blender. Cut the onion into half rings. Heat vegetable oil in a wide cooking container and add vegetables, following the indicated order: carrots - fry for 5 minutes - tomatoes, salt and sugar - cook for 5 minutes - sweet peppers - simmer for 5 minutes - onions. Cover tightly with a lid and simmer for 1 hour over medium heat, stirring occasionally. Then pour in the vinegar, boil for another 10 minutes and place hot in sterilized jars. Roll up. When stirring the salad, try not to crush the vegetables so that they do not lose their shape.

Salad from carrots and vegetables “Winter”

Ingredients:
2 kg carrots,
1.5 kg tomato,
1 kg sweet pepper,
300 ml vegetable oil,
300 g sugar,
150 ml 9% vinegar,
2 tbsp. salt,
spices - to taste.

Preparation:
Grate the carrots using a regular coarse grater or a Korean salad grater. Cut the peppers into strips. Remove the skin from the tomato and cut into small pieces. Combine all the vegetables, add salt and leave at room temperature for 5-6 hours. In a container for cooking salads, combine vegetable oil, sugar and vinegar (you can add spices to taste), boil over low heat for 5 minutes and place vegetables in it. Simmer, stirring, for 30 minutes. Place the finished salad in sterilized jars and roll up immediately.

Pickled carrots

Ingredients:
1.5 kg carrots,
1 liter of water,
1 tsp coriander,
7-10 cloves of garlic,
1 pod of hot pepper - optional
2 tbsp. salt,
1.5 tbsp. Sahara,
100 ml wine vinegar.

Preparation:
Cut the peeled carrots into cubes, half circles or chop them with a curly knife. At the bottom of sterilized jars, place coriander grains, chopped garlic, and a pod of hot pepper (exclusively to taste and desire). Fill the jars with carrots, shaking to ensure they pack tightly. In a separate bowl, prepare the marinade: boil water with salt and sugar, wait until they are completely dissolved, pour in the vinegar and pour the carrots into the jars. Cover with lids and set to sterilize: 0.3-l - 10 minutes, 0.5-l - 15 minutes. Roll it up, turn it over, wrap it up.

Carrot and cucumber salad “Flavor of Summer”

Ingredients:
5 carrots,
8 pcs cucumbers,
100 g parsley and dill,
3 cloves of garlic,
2-3 buds of cloves,
4 tbsp. vegetable oil,
1 tbsp. salt,
1 tbsp. Sahara,
10 ml vinegar essence.

Preparation:
Grate the carrots on a grater for Korean salads or cut into thin slices. Cut the garlic into 2-3 parts, chop the cucumber into thin slices, chop the greens. Place the cucumbers and carrots in an enamel container, add salt and sugar, stir and leave to marinate for 1 hour. Then pour in vegetable oil, vinegar, stir and place on low heat until the juice boils. When the cucumbers change color, remove the container from the heat. Place cloves at the bottom of sterilized dry jars and fill the jars with the hot mixture, layering with herbs and garlic. Cover with lids and place for sterilization: 0.5 l - 30 minutes from the moment of boiling. Roll up.

Carrot salad with garlic in tomato sauce

Ingredients:
2 kg carrots,
1 kg fleshy tomatoes,
4-6 cloves of garlic,
1 tbsp. salt,
30 ml table vinegar,
2 tbsp. Sahara,
spices - to taste and desire,
6 tbsp. vegetable oil.

Preparation:
Cut the peeled carrots into thin slices or grate them for Korean salads. Cut out the stems of the tomato, scald with boiling water, remove the skin and grind in any way (in a meat grinder or blender). Chop the garlic with a knife or using a press. Fry the carrots in hot vegetable oil until golden brown, pour in the tomato mixture and add garlic. Stir and simmer for 10 minutes, stirring occasionally. Then add salt and sugar, various spices to taste (coriander, ground black pepper, peppercorns, allspice, cloves, etc.), stir, cover and simmer over medium heat for 30 minutes. Stir occasionally. At the end of cooking, pour in vinegar, stir and place hot in sterilized jars. Roll it up, turn it over, wrap it up.

If you don’t like the presence of tomato seeds in salads, find a rare Soviet device, similar to a meat grinder, with a funnel at the exit, called “Strumok.” By passing the tomatoes through it, you will get thick tomato juice at the exit, not even juice, but rather puree, without seeds and peel.

You can always find other interesting carrot salads for the winter on the pages of our website. Come in!

Happy preparations!

Larisa Shuftaykina

Carrots, even if they are not grown in your own garden, are inexpensive. You can profitably buy vegetables at the autumn fair, and then prepare them for the winter. Carrots are ideal for winter preparations, as there are a great many interesting and inexpensive carrot recipes. We will present five of the most delicious and popular of them.

Carrot puree for the winter

Cooking time - 2-3 hours

Number of servings - 1 liter

Carrot puree is the taste of childhood. It is sweet, healthy and, most importantly, both children and adults will like it. To prepare, you only need carrots and a little free time.

Ingredients

Servings: – + 1

• Young carrots 1 kg
• The water is clean 2.5 l.

2 hours 0 min. Seal

Korean carrots for the winter

A very appetizing carrot that always turns out differently, despite the same recipe.

Ingredients:

• Carrots - 1 kg.
• Onions - 1 kg.
• Garlic – 5 cloves
• Cilantro (dried) - 15 gr.
• Ground red pepper - 0.5 tsp.
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Vegetable oil - 100 ml.
• Vinegar - 1.5 tbsp.

Cooking process:

1. All ingredients must be removed from storage and prepared. Wash the carrots with a brush, remove the ends and skin. It is better to take juicy and young carrots, then the appetizer will turn out juicy and beautiful.
2. The carrots must be passed through a special attachment in a food processor or grated on a special grater, which will make a long rectangular straw out of the carrots. Fresh carrots should be immediately seasoned with pepper, salt and sugar, then mixed thoroughly and left to stand for about half an hour.
3. After half an hour, pour vinegar into the bowl with carrots, stir and leave for literally ten minutes at room temperature.
4. At the same time, you need to heat 50 ml in a frying pan. vegetable oil and fry the ground cilantro there. Pour hot oil with cilantro into a container with carrots. Cover the mixture with a clean cloth or paper, then leave to soak for 10-15 minutes.
5. At the same time, peel and chop the onion into small pieces, then heat another 50 ml in a frying pan. oil in which we fry the onion, stirring it thoroughly and in a timely manner.
6. When the onion is fried until golden brown, you need to strain the onion oil into a bowl with our carrots. You can throw away the onion itself or use it for some other dish.
7. Peel the garlic and pass it through a garlic press directly into the bowl with the carrots. Mix the mixture thoroughly and cover with a napkin.
8. While the carrots are steeping, wash the jars with hot water and soda and sterilize them in the oven, microwave or, the old-fashioned way, using steam. The lids with which you will close the jars also need to be sterilized.
9. Pack the Korean carrots into jars, roll them up or close them with thick nylon lids. This product must be stored in a cool place - in the refrigerator or cellar.

Carrot juice for the winter

A healthy vitamin drink that can be prepared for the winter. Carrot juice perfectly improves immunity, which is very useful in winter, and it is very easy to prepare.

Ingredients:

• Carrots - 2.5 kg.
• Water - 400 ml.
• Lemon - 1 pc.
• Sugar - 2.5 tbsp.

Cooking process:

1. Take the ingredients needed for carrot juice. Take thin-skinned and medium-sized lemons, and carrots should be juicy and young. Carrots need to be washed well and peeled. Wash the lemon with a brush, because you need to use it with the peel.
2. While you are working on carrots, you need to put the jars to sterilize. To do this, place them on a wire rack or baking sheet and place the lids there. Place the baking sheet with the jars in the oven and preheat it to 100 degrees. Sterilize the jars for about 20-25 minutes.
3. While the jars are being sterilized, the lemon and carrots must be passed through a juicer. Pour the resulting juice into an enamel pan or basin that fits on the stove.
4. Dilute the juice with water, add sugar and mix well. Place the container with the juice on the fire and bring the juice to a boil, then simmer over low heat for five minutes.
5. The juice will be ready when foam stops appearing on its surface. Then turn off the gas and pour the juice into still hot sterile jars. At the same time, screw the sterilized lids on the jars tightly.
6. The jars must be turned upside down and allowed to cool completely; you can cover them with a blanket or rug until they cool completely. Jars of juice can be stored at room temperature or in a cool place.

Carrot salad for the winter

An excellent side dish, moderately sweet and savory. Suitable for meat and chicken, fish, and also just as an independent dish.

Ingredients:

• Carrots - 400 gr.
• Sweet pepper - 600 gr.
• Tomatoes - 400 gr.
• Onion - 400 gr.
• Sunflower oil - 100 ml.
• Sugar - 70 gr.
• Vinegar - 3 tbsp.
• Salt - 1 tsp
• Garlic - 3-4 cloves

Cooking process:

1. Select the freshest, meatiest vegetables. Peppers and carrots must be juicy for the salad to be truly tasty. Choose large onions.
2. All vegetables need to be washed well, peeled and chopped, but quite coarsely. All the vegetables should be visible in the salad, so cut the onions into half rings.
3. Cut the carrots into medium-sized pieces, and the pepper, after removing seeds, cut into strips of medium thickness. Pass the garlic through a garlic press and chop it very finely - it is needed for aroma and piquant taste.
4. Now you need to take care of the tomatoes: you need to scald the fruits with boiling water, remove the skin, and puree the fruits in a blender.
5. Place the chopped vegetables in a saucepan with a thick bottom, pour the tomato over them. Add sugar and salt, vegetable oil and mix everything well. Turn on the heat and bring the salad to a boil, then reduce the heat and simmer for half an hour.
6. Five to seven minutes before the end of preparing the salad, put the garlic in the pan and pour in the vinegar. Place the finished salad in sterile jars, roll it up and leave it upside down under a warm blanket for about a day. After this, you can put the salad away for storage in the pantry or cellar.

Carrot jam

Everyone knows that young carrots are a very sweet and juicy vegetable. You can make not only an appetizer or salad from carrots, but also a bright, delicious jam. Try this simple but original recipe and you are guaranteed to surprise any guest.

Ingredients:

• Young carrots - 300 gr.
• Sugar - 300 gr.
• Water - 250 gr.
• Citric acid - 0.5 tsp.

Cooking process:

1. Wash the carrots thoroughly with a brush, trim the ends and cut the carrots into circles or semi-circles, no more than 2-3 mm thick.
2. In an enamel or thick-bottomed saucepan, dissolve sugar and water. Bring the syrup to a boil and wait until the sugar is completely dissolved. Reduce heat.
3. Carefully place the carrots cut into slices into slowly boiling sugar syrup and cook, stirring continuously, for 7-10 minutes over low heat.
4. Remove the carrots from the heat and cover with gauze, a clean towel or napkin. The jam should stand at room temperature for about 6-8 hours.

When the required time has passed, the carrot jam must be returned to the gas, bring it to a boil and add citric acid to the pan. Boil the carrot jam for 5-7 minutes, then quickly pour the mixture into sterile jars and roll up or screw on with sterile lids.

Gardeners and housewives from all over the world annually come up with new original recipes for preparations using this vegetable. And for good reason, because carrots contain the entire range of nutrients necessary for the human body. It is very useful for the gastrointestinal tract, and is also used in the treatment of colds and for the prevention of cancer. Huge benefits in a duet with unsurpassed taste. The best cooking recipes will tell you how to properly prepare various versions of carrot salads. With their help, it is easy to prepare jam, pickled carrots, as well as canning in jars.

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  Winter salad

  Winter salad is an ideal side dish for any dish, be it mashed potatoes or porridge. It is tasty, healthy and pleasing to the eye with its bright colors.

  The following ingredients will be required:

  • carrots – 2 kg;
  • tomatoes – 1.5 kg;
  • sweet pepper – 1 kg;
  • vegetable oil – 300 ml;
  • granulated sugar – 0.3 kg;
  • 9% vinegar – 150 ml;
  • salt – 2 tbsp. l.

  How to prepare carrot salad for the winter:

  1. 1. Selected aromatic carrots must be washed and peeled.
  2. 2. Then it is coarsely grated.
  3. 3. Prepare the peppers. The core and seeds are removed from them, and the vegetable itself is cut into thin strips.
  4. 4. Select tomatoes are dipped in boiling water for a few minutes. After this, sharply transfer the tomatoes into cold liquid and easily remove the peel, chopping the pulp.
  5. 5. Prepared peppers, tomatoes and carrots are mixed in a bowl, salted and set aside to infuse on the table for 5-6 hours.
  6. 6. Next, prepare the marinade. Mix vegetable oil with a solution of vinegar and granulated sugar.
  7. 7. Move the bowl with the mixture to low heat and let it boil. After 5 minutes everything will be ready.
  8. 8. Chopped and grated vegetables must be poured with this marinade and simmered over low heat for half an hour.

  The salad is ready, you can roll it into sterilized jars.

  
  

  

  Korean carrot preparation for the winter

  Korean carrots are a favorite dish of many families. You can even prepare it for the winter in advance, so that at the first desire you can get a jar of aromatic salad. On the holiday table or for a family dinner - it will always be desired and loved.

  You will need the following products:

  • 3 kg carrots;
  • 2 tbsp. l. salt;
  • 0.2 kg granulated sugar;
  • 0.1 l of vegetable oil;
  • 0.1 l vinegar;
  • 2 tbsp. l. coriander powder;
  • 1 tsp. crushed black pepper;
  • 2 heads of garlic;
  • 1 tsp. hot red pepper.

  How to cook:

  1. 1. Take peeled carrots and chop them using a special grater.
  2. 2. Pour what you got into a bowl and mix the carrots with sugar, salt, pepper, grated garlic, vinegar and vegetable oil.
  3. 3. Then you need to mix everything and move the bowl to a cool place.
  4. 4. After 8–10 hours, the carrots, which have already released their juice, are placed in jars.
  5. 5. After this, the filled jars are sterilized for 10 minutes.

  Ready-made containers with salad must be rolled up with lids. The main thing is that after the canned food has been rolled up, the cooling process takes place with the lids down.

  

  

  Apple salad

  This is one of the most ancient recipes for carrot and apple salad, the taste of which is familiar to many from childhood. Unfortunately, today few people cook it. But in vain, because an apple and carrots are an incredibly healthy combination.

  Ingredients:

  • 0.5 kg carrots;
  • 0.5 kg of green apples;
  • 0.5 kg horseradish;
  • 2 tbsp. l. vegetable oil;
  • 2 glasses of distilled water;
  • 2 tbsp. l. Sahara;
  • 1 tbsp. l. salt;
  • 1 tbsp. l. vinegar.

  How to cook:

  1. 1. Wash all vegetables and apples thoroughly.
  2. 2. Remove the skin from the carrots, then grate it, apples and horseradish on a coarse grater.
  3. 3. The crushed and mixed ingredients are transferred to sterile jars.
  4. 4. Then they begin to cook the marinade. To do this you will need a large enamel container.
  5. 5. Pour sugar, salt into it and pour vinegar.
  6. 6. Then pour in water and bring the mixture to a boil over low heat.
  7. 7. Boil for about 3-4 minutes.
  8. 8. You need to wait until this liquid cools down a little.
  9. 9. When this happens, pour the marinade into jars with vegetables.
  10. 10. You also need to add vegetable oil to each container, cover with lids and let them sterilize for 9-11 minutes.
  11. 11. After this, you can roll up the preserves and set them aside to cool under a blanket, with the lids down.
  
  

  

  "Carrot Love"

  Carrots by themselves are useful for people of any age, and when combined with beans, their benefits double. Such vitamin salads are especially valuable when sources of healthy and tasty foods are sharply limited.

  Ingredients:

  • 1 kg carrots;
  • 1 kg white beans;
  • 1 kg of sweet pepper;
  • 1 kg of onion;
  • 3 liters of tomato juice;
  • 2 tbsp. l. salt;
  • 0.150 kg granulated sugar;
  • 2 tbsp. l. vinegar;
  • half a pod of hot pepper;
  • 1 head of garlic;
  • 0.2 liters of vegetable oil.

  Preparation:

  1. 1. Beans are soaked and cooked until ready.
  2. 2. The remaining vegetables are washed and cleaned of all unnecessary things.
  3. 3. The carrots must be coarsely grated using a grater.
  4. 4. But the onions and sweet peppers are cut into cubes.
  5. 5. Take a saucepan and combine in it: boiled beans with chopped onions and peppers, as well as carrots.
  6. 6. Then add sugar, vinegar, salt and tomato juice.
  7. 7. Turn on the heat and bring the salad to a boil, then cook over low heat for 60 minutes. You must remember to stir constantly.
  8. 8. After an hour, add chopped garlic, vegetable oil and finely chopped hot pepper to the pan.
  9. 9. Cook for another 15 minutes and turn off.

  You can roll the finished dish into jars.

  
  

  Carrot jam “Orange Sun”

  Carrots make wonderful, aromatic and delicate-tasting jam. Children will definitely like it and will bring them considerable benefits.

  Ingredients:

  • 1 kg carrots;
  • 0.5 l of distilled water;
  • 1 kg sugar;
  • 1/2 tsp. citric acid.

  Cooking process:

  1. 1. The main thing is to choose the right carrots. It should be fragrant, sweet, juicy and orange.
  2. 2. It is washed and cleaned.
  3. 3. Cut the vegetable into rings, not too thin, about 5–7 mm.
  4. 4. Transfer the slices into a deep enamel container and add cool water so that it covers all the carrots.
  5. 5. Place the bowl on the fire and cook until soft.
  6. 6. Dissolve half a glass of granulated sugar in a glass of hot water and make syrup. It should be brought to a boil on the stove.
  7. 7. As soon as it boils, combine the syrup with boiled carrots and boil for another 6 minutes. Then cool the future jam for five to six hours.
  8. 8. Pour the remaining granulated sugar into the cooled mixture and bring until ready.
  9. 9. As soon as the carrot slices begin to shine through and the excess moisture from the jam has evaporated, add citric acid and cook for another 6 minutes. The result should be a viscous liquid, like honey, and transparent carrots that have retained their shape.

Canned food will be an excellent component for salads, as well as an individual snack served to an everyday or holiday table. In order for carrots to acquire a bright taste, additional vegetables and spices are usually added to them. For many housewives, canning this vegetable for the winter becomes an excellent source of vitamins for the whole family.

Traditional recipe for pickled carrots for the winter

For preparation you need:

• a couple of kilograms of carrots;
• 60 grams of salt;
• liter of water;
• a dinner spoon of vinegar concentrate;
• 60 grams of sugar;
• bay leaf, cinnamon, garlic cloves to taste;
• a couple of peppercorns;
• 2 cloves.

Marinating method:

1. The carrots are actively cleaned of soil and skin.
2. The vegetable is placed in boiling water and remains in it for 5 minutes.
3. Next, the carrots are removed, cooled and cut into circles or cubes.
4. The vegetable is placed in a pre-sterilized glass container.
5. Garlic cloves are sprinkled on top.
6. Next, the marinade is prepared. Salt, sugar, and spices are poured into boiling water. It is better to supplement the marinade with garlic. Then the liquid is boiled for 7 minutes.
7. The marinade is supplemented with vinegar, mixed, and distributed among jars of carrots.

The filled blanks are rolled up with clean, baked lids and left upside down, wrapped warmly, for a couple of days.

Winter caviar from carrots and tomatoes

You will need:

• kilogram of carrots;
• 2 cloves;
• 2 paprika pods;
• a couple of tablespoons of apple cider vinegar;
• dinner spoon of salt;
• kilogram of tomatoes;
• Chile;
• 5 peppercorns;
• a bunch of greenery;
• a little garlic;
• 5 dessert spoons of sugar.

Preparation:

1. The orange root vegetable is grated with a grater and then fried in oil.
2. The peppers are cut into medium slices and poured into the carrots.
3. Simmer the vegetable mixture for 20 minutes.
4. The tomatoes are cut into cubes and added to the carrot mixture.
5. Salt, chopped herbs, cloves, granulated sugar, and pepper are also poured there.
6. The mixture is simmered for a quarter of an hour under the lid.
7. At the end, vinegar is poured in, the whole mass is ground in a blender, and boiled again.
8. Then the caviar is distributed into baked jars and rolled up.

Carrot and onion dressing for soups: a recipe for the winter

To prepare carrot dressing you will need:

• kilogram of carrots;
• liter of water;
• kilogram of onions;
• 3 tablespoons salt.

Preparation:

1. The carrots are washed, peeled, and grated using a coarse grater.
2. The onion is cut into cubes. You need to make sure that you get small onion crumbs, the size of the square should be 3x3 millimeters.
3. The onion is mixed with the orange root vegetable and compacted into pre-sterilized jars.
4. Then the brine is made. To do this, salt is poured into boiling water and completely dissolved in it.
5. The resulting brine is poured to the top of the carrot and onion filling.
6. The prepared containers are rolled up with baked lids using a preservation key.

To enhance the taste of the brine, you can use the remaining carrot tops.

Recipe for canned carrots with green peas

For cooking you need:

• a couple of kilograms of young peas;
• a small pinch of citric acid;
• a couple of tablespoons of sugar;
• two medium-sized carrots;
• liter of water;
• dinner spoon of salt;
• half a glass of vinegar;
• a pinch of your favorite herbs;
• 10 black peppercorns;
• 4 carnation stars.

Home canning technology:

1. Young peas are soaked in cool water for two hours.
2. The liquid is drained.
3. Clean water is poured into another pan, the container is placed on the fire until the liquid boils. After the water has boiled, add citric acid and then peas.
4. The peas are boiled for 3 minutes, and then removed from the water and scattered into jars that have been previously sterilized.
5. The carrots are peeled and washed to remove any remaining soil. Then the vegetable is cut into thin bars.
6. Carrot slices, cloves, peppers and herbs are distributed among the jars in equal quantities.
7. Vinegar, salt and granulated sugar are poured into the water where the peas were boiled. The liquid is brought to a boil.
8. The resulting liquid is filled to the top with each jar of carrots and peas.
9. Each jar is sterilized again for 30 minutes.
10. After sterilization, the containers are rolled up with sterilized lids using a canning key.
11. You can use this preparation not only in winter, but also 3 days after seaming.

If you want to get a clean, clear brine, you need to remove damaged peas after their first processing.

Sweet canned carrots for the winter: diced in oil

Ingredients required for cooking:

• a glass of brown sugar;
• 4 dessert spoons of salt;
• dessert spoon of ground cloves;
• a glass of mustard oil;
• dessert spoon of ground red pepper;
• dessert spoon of cardamom;
• two tablespoons of mustard seeds;
• kilogram of carrots.

How to cook:

1. The carrots are peeled and then cut into cubes.
2. Carrot cubes are poured into boiling water and left in it for 60 seconds.
3. Then the carrots are removed from the water using a colander and dried for 60 minutes.
4. In a separate container, mix granulated sugar, cloves, cardamom and salt. Add carrot cubes to the resulting spicy mixture. Everything is actively getting in the way.
5. Carrots and spices are poured into a clean jar.
6. Place mustard oil in a small saucepan and add mustard seeds.
7. When the oil begins to smoke, it must be removed from the stove and then cooled for 4 minutes.
8. The cooled oil is poured into a jar of carrots, the container is closed with a lid and kept in the light for 2 weeks. The jar should be shaken well a couple of times a day.

This dish can be served as an appetizer, and it will also be an excellent side dish for meat dishes.

Carrots, canned for the winter, with red beans and onions

Required ingredients:

• kilogram of red beans (fresh);
• 250 grams of sunflower oil;
• 0.5 kilograms of onions;
• 0.5 kilograms of carrots;
• 3 tablespoons of acetic acid;
• a small amount of any spices.

This preparation should be prepared for the winter based on the step-by-step guide:

1. The beans are soaked for half a day. Moreover, during this time it is necessary to change the water to clean water three times.
2. Next, the soaked beans are boiled until tender. But the beans should not be boiled.
3. The onion is peeled and then cut into half rings.
4. The carrots are washed, peeled, and then cut into thin slices, cut in half.
5. Onions and carrots are poured into a pan containing heated sunflower oil.
6. Vegetables must be simmered for 20 minutes. At this time, copious amounts of carrot juice are released.
7. Boiled beans are added to the vegetables.
8. 10 minutes after the mixture boils, you need to add spices and salt.
9. Everything needs to be mixed and kept on fire for a couple more minutes.
10. The resulting mass must be distributed into clean jars, and then the filled containers must be sterilized.
11. After sterilization, glass containers are sealed with lids.
12. The workpiece must be immediately turned over and wrapped in a warm towel.
13. In this state, the jars cool down during the day.
14. Then they can be put away in a cool, dark place.

Carrot salad, canned for the winter: step-by-step recipe

To prepare canned carrot salad you will need:

• kilogram of bell pepper;
• kilogram of carrots;
• kilogram of onions;
• kilogram of tomatoes;
• a glass of sunflower oil;
• dinner spoon 30% vinegar;
• 5 dessert spoons of sugar.

Salad preparation technology:

1. All vegetables are actively washed and peeled.
2. Carrots and onions are cut into strips. The same should be done with pepper.
3. Chopped vegetables should be placed in a saucepan with a thick bottom.
4. Tomatoes are crushed using a meat grinder. You can also use a grater.
5. Tomatoes are poured into a pan with other vegetables.
6. Everything is thoroughly mixed and simmered over low heat for 20 minutes after boiling.
7. Granulated sugar, butter and salt are added to the stew mixture.
8. Everything is thoroughly mixed.
9. Next, the mixture is boiled again for 5 minutes.
10. Then vinegar is poured in.
11. The salad is distributed into sterilized jars and then filled with marinade.
12. The containers are rolled up and cooled.

Cabbage in the amount of 1 kilogram can also be added to this salad. Chopped cabbage should begin to simmer 15 minutes before the end of cooking other vegetables.

Recipe for Korean canned carrots for the winter

Required:

• 5 kilograms of carrots;
• 300 grams of garlic cloves;
• 30 milliliters 70% vinegar;
• 100 milliliters of sunflower oil;
• 2 onions;
• 15 grams of salt;
• 2 tablespoons of cilantro;
• 4 dessert spoons of granulated sugar;
• 2 dessert spoons of ground pepper mixture.

Cooking method:

1. Clean carrots are grated on a special grater, which is designed for...
2. Sugar and salt are poured into the grated vegetable.
3. The vegetable is infused for 20 minutes, and then pepper is poured in. Again, the carrots are left for a third of an hour.
4. Next, vinegar is poured into it, the mixture is left for 30 minutes.
5. During this period of time, you need to heat the oil and then fry the finely chopped onion in it.
6. When the onion turns golden, you need to remove it and place the cilantro in the oil, which is fried there for 60 seconds. Then carrots are poured into it.
7. After 20 minutes, the vegetable is supplemented with chopped garlic and onion.
8. Everything is actively mixed, and then laid out in pre-sterilized jars and rolled up.

Canned carrots without sterilization: the simplest recipe

Carrots canned for the winter are equally useful as an independent dish and as an integral part of other recipes. It is available to everyone and contains many vitamins.

In order to preserve it for the winter, you need to take the following ingredients:

• one kilogram of carrots;
• a teaspoon of table salt;
• a couple of teaspoons of Korean carrot spices;
• table vinegar - a couple of tablespoons;
• a teaspoon of granulated sugar;
• two medium-sized cloves of garlic;
• medium sized onion.

Conservation should be carried out in the following sequence:

1. We wash the carrots and clean them.
2. Using a grater or knife, cut the carrots into strips.
3. Now sprinkle it with salt and sugar.
4. Let the resulting mixture sit for half an hour.
5. Add spices and vinegar to it and leave it all for two hours.
6. At this time, cut the onion into strips and fry it, then in 20 grams of vegetable oil until it turns golden.
7. Place the resulting onion with the carrots.
8. Finely chop the garlic and add to the same mixture.
9. Now the salad must be infused for another half an hour.
10. We put the resulting salad into the prepared jars and roll up their lids. Bon appetit.

Canning small fruits

Carrots are a healthy product available to everyone. Its canning is not very difficult and allows you to get excellent preparations for further use in preparing various dishes.

To preserve small carrots, you need to prepare the following components:

• carrots in the amount of 3.5 kilograms;
• table salt – 50 grams;
• 50 grams of granulated sugar;
• a couple of liters of purified water;
• a quarter liter of six percent vinegar.

Preparation is carried out using the following technology:

1. We rinse the carrots under running water and clean them.
2. Pour water into the pan and add salt.
3. We blanch the carrots in this solution for five minutes.
4. We take the carrots out of the pan and place them in jars prepared for this.
5. In another container we prepare the filling. To do this, mix water with sugar, salt and bring it all to a boil.
6. Add vinegar there and wait until the solution boils again.
7. Pour it into jars with carrots and cover them with lids.
8. We sterilize the jars for 20 minutes.
9. Now we close the jars with lids and place them in a dark place.
10. We cover them with a blanket, and in a couple of days the dish is ready.

Canned carrots with green onions

You can preserve carrots with various ingredients: this helps create interesting dishes that become a worthy decoration for the holiday table. Among these there are carrots with green onions, which will allow you to enjoy a delicious dish with a lot of vitamins.

To prepare it, you will need the following ingredients:

• kilogram of carrots;
• half a kilogram of green onions;
• a teaspoon of regular salt;
• a couple of cloves of garlic;
• half a glass of vegetable oil;
• a quarter glass of vinegar with a concentration of 10 percent;
• tomato paste in the amount of 10 grams;
• three quarters of a glass of granulated sugar.

We prepare it like this:

1. We rinse the carrots under water and peel them.
2. Place it in a pan of boiling water for 10 minutes.
3. Now cool the carrots and cut them into medium-sized cubes.
4. Chop the green onions and add a little salt. Leave it for five minutes.
5. We peel the garlic and then cut it into small cubes.
6. In a separate pan, mix vinegar with oil and tomato paste.
7. Add sugar there and boil this mixture over low heat.
8. Place the onion in this marinade and leave for five minutes.
9. Now add the prepared carrots and garlic there.
10. Boil it all over low heat for a couple of minutes.
11. Place the salad in prepared jars.
12. We close them with lids and sterilize them for 10 minutes.
13. Turn them over and cover them with a blanket for one day.

Carrot caviar (video)

Prepared carrot preparations for the winter according to any recipe can be stored in a cool, dark place. But it is worth considering that an open jar must be placed in the refrigerator.

Carrots are loved for their bright color and sweet taste. The vegetable is good fresh, as part of various dishes and winter preparations. They turn out bright, beautiful, and even externally evoke appetite and a desire to try them. We will consider “golden” recipes for carrot preparations for the winter with and without sterilization in this article.

Preserving vegetables is not particularly difficult even for novice housewives. You can harvest carrots whole, in parts, chopped, or as part of salads. Choose carrots that are whole, not limp, and without visible damage. Root vegetables should not be too large or too small.

Preparing jars and ingredients

The selection and preparation of containers for preservation is important, since the quality of preservation depends on this factor.

Cans must not have chips, cracks or other damage. Chipped jars will not provide a sufficient degree of sterility during storage, and the product will sour. Damaged containers are at risk of bursting during sterilization, which could result in injury to others.

Lids for jars should be inspected and suitable ones selected. There should be no traces of rust or dents on the metal ones, the rubber gasket should be intact and without separation from the metal. When using painted lids, be careful not to scratch the paint. Nylon should not have sagging, cracks or other defects. Any lid must fit tightly on the container intended for it.

Before adding the ingredients, the jars are sterilized. Popular means of sterilization are boiling, steaming or baking in the oven. Sometimes these methods are used in combination.

Important! When sterilizing by boiling or steam, the jars should dry on their own. They cannot be wiped or dried. Also, do not put ingredients in wet containers.

“Golden” recipes for winter preparations

The most popular are classic and pickled carrots with cabbage. But these are not all the ways to prepare vegetables for the winter.

Pickled carrots with cabbage and horseradish

Ingredients:

• carrots of any variety – 4 kg;
• white cabbage – 1 kg;
• horseradish - 3 leaves;
• cherry leaf – 5-7 pcs.;
• dill umbrellas;
• black peppercorns – 3-4 pcs.;
• water – 5 l;
• salt – 200 g.

Freshly dug carrots are washed with running water and peeled, then chopped by hand or grated on a coarse grater. The head of cabbage is cleared of stalks and leaves, chopped, and mixed with carrots. The water is boiled and after boiling, salt is added.

The bottom of the fermentation container is lined with cherry leaves and horseradish, and black pepper is added there. Compact the carrot-cabbage mixture, adding dill umbrellas along the way. The contents of the container are filled with brine and placed under a press in a cool, dark room.

Pickled

Thin-skinned carrot varieties are suitable for this recipe.

Ingredients:

• carrots of any variety – 1.5 kg;
• sugar – 4 tbsp. l.;
• salt – 2.5 tbsp. l.;
• vinegar 6% – 1 tbsp. l;
• water – 1 l;
• spices - ground allspice, black peppercorns, cloves, cinnamon sticks, bay leaf - to taste.

Root vegetables are washed, peeled and immersed in salted boiling water for 5 minutes. Prepare the brine separately: boil 1 liter of water, add sugar, vinegar and salt. The brine is ready after the salt and sugar are completely dissolved.

Spices are placed in sterile jars. Chop the carrots into slices or small cubes and place them in jars on top of the spices. The containers are filled with hot marinade and covered with nylon lids, after which they are placed in a large container with water for sterilization and boiled for 25 minutes. Sterilized jars are rolled up with clean lids and left to cool under a warm blanket.

In Korean

A recipe for lovers of spicy dishes and national oriental cuisine.

Ingredients:

• carrots of any variety – 1 kg;
• onions – 1 pc.;
• sugar, salt - 1 tsp each;
• garlic – 2 cloves;
• spices – ground red pepper, ground black pepper, ground coriander and seeds – to taste;
• table vinegar 9% – 1 tbsp. l.;
• vegetable oil (sunflower or olive) – 120 ml.

The carrots are grated or cut into strips, and all the salt and sugar are added to it. Mix with your hands until the juice appears. After this, finely chop the onion into the mixture, chop the garlic and add spices, then mix again and let the mixture stand for 10-15 minutes.

Without sterilization in a jar

For those who do not like the sterilization process, a simple recipe will do.

Ingredients:

• carrots – 2 kg;
• tomatoes – 1 kg;
• yellow bell pepper – 2 pcs.;
• chili pepper (or any other hot pepper) – 2 pods;
• parsley – 50 g;
• garlic – 3 heads;
• sugar – 7.5 tbsp. l.;
• salt – 2 tbsp. l.;
• vinegar 9% – 1/3 cup;
• olive oil – 2 cups.

Peeled carrots are chopped into strips or grated. Peppers, tomatoes and garlic are twisted in a meat grinder or punched in a blender. Parsley is finely chopped. All ingredients are placed in a saucepan, vinegar and oil are added. The preparation is boiled for an hour, the snack is placed in jars and rolled up tightly.

With beans

Ingredients:

• carrots – 1 kg;
• beans – 2 cups;
• onions - 500 g;
• sugar – 1 glass;
• salt – 2 tbsp. l.;
• odorless sunflower oil – 1 cup;
• vinegar essence 70% – 0.5 tsp.

The beans are soaked and cooked until fully cooked. Peeled carrots are cut into small cubes or grated on a coarse grater. Onions are cut into half rings. All ingredients are mixed in a deep frying pan or saucepan and simmered for an hour. The hot mixture is placed in sterile jars and sealed.

Pickling without vinegar

Ingredients:

• carrots – 2 kg;
• water – 1 l;
• salt – 1 tbsp. l.;
• sugar – 1 tsp.

Carrots are cut into cubes or circles and placed in sterile jars. Bring water with salt and sugar to a boil. Boiling brine is poured into the carrots, the jars are covered with lids and sterilized in a pan of boiling water. After 25 minutes, the jars are removed and covered with lids or rolled up. Cool the jars under the blanket.

With garlic

Ingredients:

• carrots – 2.5 kg;
• garlic - two heads;
• fresh ginger – 50 g;
• hot pepper – 2 pcs.;
• cabbage – 200 g;
• salt – 50 g.

Cabbage, ginger, garlic and pepper are ground in a blender or meat grinder. Shredded carrots are rubbed with salt by hand and left until the juice is released, then the prepared mixture is added and mixed. The resulting workpiece is transferred to a container and placed under a press.

Carrot caviar

Ingredients:

• carrots – 1 kg;
• tomatoes – 2 pcs.;
• garlic – 2 cloves;
• sugar – 1 tbsp. l.;
• salt – 1/2 tbsp. l.;
• vinegar 9% – 1 tbsp. l.

Carrots are passed through a meat grinder or blender. Grind tomatoes and garlic in a blender or food processor until pureed. Vegetable mixtures are combined in a common pan, vegetable oil, salt and sugar are added.

Bring the mixture to a boil over medium heat, then reduce the heat and cook the caviar for 30 minutes, stirring occasionally. After 20 minutes from the beginning, add vinegar and mix. The finished caviar is hot placed in sterile jars and rolled up.

Sweet preparations

Carrots are also used in sweet preparations.

Carrot jam

Ingredients:

• young carrots of sweet varieties - 1 kg;
• sugar – 1.3 kg;
• water – 500 ml;
• vanillin - 4 g;
• citric acid – 3 g.

Bring water and sugar to a boil in a large saucepan and boil for no more than five minutes. The carrots are peeled and cut into strips, placed in a pan and poured with hot syrup.

The mixture is boiled until the root vegetable softens. The mass is left closed for 8-10 hours, after which it is heated again and boiled until thickened. At the end of cooking, vanillin and citric acid are added. pour into sterile jars.

Jam

Ingredients:

• carrots – 500 g;
• lemon – 1 pc.;
• orange – 1 pc.;
• sugar – 0.5 g;
• cinnamon - one stick;
• cloves – 4 pcs.;
• ground nutmeg – 1/2 tsp;
• water – 0.5 l.

Grate carrots on a fine grater. The orange and lemon are poured with boiling water and the juice is squeezed out of them, the zest is peeled from the peel. Spices (except nutmeg), zest and sugar are added to the grated carrots. The mixture is stirred and poured with squeezed citrus juice.

It is left under the lid for 8-10 hours, then the cinnamon and cloves are removed, nutmeg is added and the mixture is filled with water. Cook the jam over medium heat, stirring frequently, for at least 45 minutes, until reduced by half, then transfer to sterile jars.

Tea

Ingredients:

• carrots – 2 pcs.;
• water – 600 ml;
• black loose leaf tea – 1 tbsp. l.

Grate the carrots on a fine grater and squeeze out the juice. The squeezed carrots are laid out on a baking sheet and dried for three hours in the sun, then in the oven until completely dry.

The dried vegetable is mixed with the tea leaves and poured with boiling water for 6 minutes, after which water is added to 2/3 of the container volume. Leave for 4 minutes to brew.

Each housewife finds her own life hacks and tricks in the process of work. Basic recommendations from experienced chefs:

Conclusion

With the help of bright preparations, you can delight yourself with vitamins all winter. Carrot preparations with the addition of various vegetables and spices will diversify the table and allow you to maintain body tone throughout the cold period!