Canned carrots for the winter can be either an independent dish or a delicious dressing for stews, soup or borscht. You can make a real lecho and an original Korean-style snack from it at home. Vitamin salads with carrots, cabbage, peppers, tomatoes and onions are considered a useful addition to the side dish, great for people adhering to a vegetable diet. When preserving carrot blanks in jars, beets, herbs, spices, and vegetable oil or vinegar can be added. From such additives, the taste of the salad will be rich and summer. Recipes without sterilization are also available to housewives: such pickled carrots should be used first of all for the winter. Store it only in the refrigerator or in the basement.

Canned carrots for the winter - recipes are very tasty and simple

Carrot slices are great for adding to vegetable salads, stews, or soups. It should be used a couple of minutes before the end of cooking: the product will be completely ready for use. Recipes with a minimum amount of auxiliary ingredients will help to prepare carrots for the winter. Even a novice hostess can use them. It is very easy to prepare a tasty dish according to an understandable recipe.

Ingredients for a delicious recipe for harvesting canned carrots for the winter

• carrots - 1 kg;
• salt - 3 tsp;
• vegetable oil - 0.5 cups;
• vinegar - 3/4 cup;
• sugar 1 tsp

A step-by-step delicious recipe for preserving carrots for the winter

Delicious Korean-style carrots for the winter in jars: a recipe without sterilizing the workpiece

Every hostess dreams of preparing Korean carrots for the winter: such a snack will suit any table. But in the future, it is recommended to lay out the salad with a spoon or fork pretreated with boiling water. This will help preserve the product and exclude its rapid deterioration.

Ingredients for making Korean carrots without sterilization

• carrots - 0.7 kg;
• onion - 1 medium;
• salt, sugar - 1 tsp;
• spices for carrots in Korean - 2 tsp;
• vinegar - 2 tablespoons;
• garlic - 2 cloves.

Step-by-step recipe - carrots for the winter in jars without sterilization

1. Carrots are cut into strips, sprinkled with salt and sugar. It is insisted for half an hour. Then vinegar and spices are added, the mixture is infused for another couple of hours.
2. Onions are cut into strips and fried in oil (about 20 ml) until golden brown. Added to carrots.
3. Garlic is crushed, added to the harvest. The salad is infused for half an hour or an hour. Folds out into jars and closes with lids.

Vitamin salad for the winter: cabbage, peppers, carrots, onions, vegetable oil, vinegar - blank recipe with photo

Delicious vegetable salad is optimal for long-term storage. When preparing it, sterilization is not needed. But it will retain its primary properties only for 2 months. It is recommended to cook it in the fall.

Ingredients for Vitamin Carrot, Cabbage and Pepper Salad

• carrots - 2 medium;
• pepper - 1 large;
• cabbage (white cabbage) 1 kg;
• onion - 1 medium;
• salt - 3 tbsp;
• sugar - 1 tbsp;
• vegetable oil - 100 ml;
• vinegar - 50 ml.

How to cook carrots: salad for the winter with cabbage and peppers

1. Carrots and peppers are cut into strips, cabbage is chopped, onion is finely chopped.
2. The vegetable ingredients are blended. Spices are added to them, the salad is well mixed and allowed to stand for 2 hours.
3. The prepared salad is laid out in jars and tightly closed with lids. Sprinkle with sesame seeds when serving.

How to store carrots for the winter at home in the basement?

Many people love carrots precisely for their crunchy texture. But when processing a root crop, such a feature is often lost. In such cases, it is necessary to organize the correct storage of carrots for the winter in basements. When properly prepared, the root vegetable will retain its freshness and is suitable for making delicious fresh salads. The following tips will help you learn how to store carrots in winter:

1. Using onion / garlic peels or sawdust. The root crop is placed in boxes with one of the specified types of fillers. Each new layer of the root crop is sprinkled with filler. The procedure is repeated until the box is full.
2. In plastic bags. It is recommended to fill the bags halfway. You cannot close them: the accumulation of carbon released by root crops will lead to their rapid decay.
3. In sand. Quite a convenient way for owners of small plots. Each kg of sand is mixed with 1 liter of water. Next, sand pillows are prepared at the bottom of the boxes. Carrots are placed on the pillow. The layer is covered with sand. The procedure is repeated until the box is full.

It is important to remember: before placing the carrots in bags or filler, you need to dry them well and trim the tops.

How to cook lecho from carrots for the winter, a simple recipe for preparation

Lecho is considered a good snack for the festive table, so preparing it for the winter will be a real gift for the hostess. A simple and straightforward recipe will help with this.

Ingredients for making carrot lecho for the winter

• carrots - 2 kg;
• red bell pepper - 3 kg;
• onions - 0.5 kg;
• tomatoes - 3 kg;
• rast. oil - 300 ml;
• vinegar - 100 ml.

Step-by-step recipe: carrot lecho for the winter in jars

1. Tomatoes are finely chopped, stewed until a paste.
2. Pepper is cut into strips, stewed over medium heat.
3. Carrots are cut into slices, lightly fried (until soft).
4. The onion is cut into strips and sautéed.
5. Vegetables are mixed, seasoned with vinegar. If necessary (if the tomatoes are too sweet) salt is added.
6. The mixture is laid out in jars and sterilized within 15 minutes.

Carrots for the winter in cans: preparation for soup - recipe

Making a dressing for soup in winter is a real challenge: overseas vegetables are not as tasty and healthy. Therefore, in the fall, you should prepare a delicious dressing yourself. Cabbage and carrots harvested for the soup will retain their properties for the winter, will remain tasty and aromatic.

Ingredients of Carrot and Cabbage Soup Dressing in Jars for the Winter

• carrots - 1 kg;
• cabbage - 0.5 kg;
• greens - 200-300 gr.;
• salt - 0.5 cups.

A step-by-step recipe for making carrot dressing for winter soup in cans

1. Carrots and cabbage are peeled, greens are washed and dried. The ingredients are minced with a meat grinder, stewed to a paste.
2. Mustard seeds can be added to the workpiece for a rich aroma. After cooling, put in jars. Sterilize for about 15 minutes.
3. Keep refrigerated.

Borsch dressing for the winter with beets and carrots in jars - a recipe for preparation

The rich taste of borscht depends on the dressing used. Regular store counterparts, unfortunately, cannot be compared with homemade products. At the same time, borsch dressing for the winter with beets and carrots can be prepared by hand. Making it as easy as shelling pears.

Ingredients for borsch dressing for the winter in cans

• carrots and tomatoes - 0.5 kg;
• beets - 2 kg;
• pepper - 1 kg;
• rast. little - 250 ml;
• garlic - 5 medium heads;
• vinegar - 50 ml;
• sugar - 1 glass.

Step-by-step recipe for making borsch dressing: beets, carrots for the winter in jars

1. All vegetables are peeled and cut into small pieces. Additionally, each type of vegetables is separately passed through a meat grinder.
2. Chopped carrots with tomatoes are sautéed in oil for 15 minutes.
3. Beets and garlic are added to the saucepan. Stew for about 50 minutes.
4. Pepper and sugar are added (salt to taste), all vegetables are stewed for another 15 minutes.
5. The finished dressing is poured into cans.

Correctly harvest carrots and onions for the winter in jars - an interesting salad recipe

A delicious salad of carrots and onions will be a great addition to the festive table. Vitamin preparation with the addition of tomato paste is also well suited as a dressing for stews: it is added at the very end and gives the dish a unique aroma. It goes well with pickled or pickled cucumbers.

Ingredients for carrot and onion salad for the winter in jars

• carrots - 1 kg;
• onions - 0.5 kg;
• volume. pasta - 10 gr.;
• garlic - 2 medium cloves;
• vinegar - 50 ml;
• sugar - 150 gr.

Step-by-step recipe: how to prepare carrots and onions for the winter in jars

1. Peeled carrots are boiled in slightly salted water, cooled, cut into slices.
2. The onion is cut into cubes, salted and left for half an hour.
3. The ingredients of the marinade are mixed, the mixture is poured into a saucepan.
4. Onions are added to the heated marinade and stewed for 5 minutes.
5. Carrots are added, the whole mixture is stewed for a couple of minutes. Then the salad is transferred to jars.

Canning peppers and carrots for the winter in jars - video recipe

Summer carrot and pepper salad will delight real gourmets. It tastes really great. Any hostess can boast of such a snack. And you can cook it quite quickly and easily. An interesting video recipe will help to properly prepare peppers, carrots for the winter:

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

Recipe: carrots in jars for the winter

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

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

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

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

Carrots - 1000 grams

Tomato - 2 pcs.

Lean oil - 0.1 l

Garlic cloves - 2 pcs.

Granulated sugar - 1 tablespoon

Coarse salt - half a spoon

Table vinegar 9% - 1 tablespoon

For the preparation of caviar, you should choose young root vegetables, they are more juicy, therefore the taste of caviar is rich. First, the carrots should be peeled, rinsed thoroughly with water to remove all dirt particles from the surface, and then cut into arbitrary pieces.

The carrot slices should go into the neck of the meat grinder that we will use to grind the vegetable. You can also use a food processor, but a blender won't work for this recipe. Thanks to the meat grinder, the carrot mass will turn out into small pieces, almost like cereals, and it is this consistency that is ideal for vegetable caviar.

First, you must remove the peel from the tomatoes, lowering them for a minute in boiling water, and then also pass through a meat grinder, sending two peeled garlic cloves there. All chopped ingredients should be mixed in a large bowl, and then sugar and rock salt should be sent to them, vegetable oil should be added.

For boiling caviar, it's best to use a large aluminum bowl or a heavy-bottomed saucepan. It must be put on fire and simmer the vegetable mass over low heat for about 40 minutes. Stir the mass regularly, otherwise it will begin to burn to the bottom of our dishes.

When 10 minutes remain until the end of the cooking process, pour acetic acid over the mass, mix and continue cooking. In the meantime, the vegetable mass is languishing on the stove, you should start preparing the cans, they must be sterilized. Already in the prepared container it is necessary to decompose the hot caviar and seal our delicious vegetable preparation with iron lids.

Made with vinegar carrots for the winter in banks, recipes such allow you to store the finished product in the cellar and in the pantry, it will not deteriorate even at room temperature.

Carrots for the winter in banks: recipes

We know that the carrots harvested from the beds can be perfectly kept fresh throughout the winter, for this the main thing is to sort out the vegetables, remove the spoiled roots, dry them thoroughly, and then put them in boxes and leave them in a cool dry place. Carrots are one of the main products on our table and an indispensable ingredient for most homemade dishes.

But if you want to diversify your homemade canning with an appetizer that looks amazing both in jars and on the dining table, then be sure to try recipe for small carrots for the winter in jars... With this method of harvesting, the roots must be harvested when they have not yet grown, the roots must be small and thin, so that they can be completely laid out in a jar vertically. Therefore, this preparation is best done in the middle of summer. We will have a whole pickled carrot with thyme and garlic.

Peeled young carrots - 2 kilos

Black peppercorns - 8 pcs.

Clove buds - 8 pcs.

Mustard beans - tablespoon

Lavrushka - 4 leaves

Garlic - a couple of large heads

Thyme - 6 branches

Table vinegar - 200 ml

Sunflower oil - 100 ml

Coarse salt - 2 tablespoons

Granulated sugar - 150 grams

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

Spices and herbs are very important to make it tasty. pickled carrots for the winter in jars, recipes you can add your favorite spices, and you can also add hot pepper to the preparation. At the bottom of each jar, put mustard in grains, then place the carrots vertically, after that you need to evenly distribute the spices in each container: lavrushka, thyme, peppercorns and garlic cloves.

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

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

Pickled carrots for the winter in banks: recipes

Delicious with onions carrots for the winter, recipes in a jar are similar to the pickling options already presented, but this time we will chop the carrots, cutting them into circles. And the finished product can be served on the table as a snack and used to decorate festive dishes.

Fresh carrots - one and a half kilos

Bulb - 3 pcs.

Celery (seeds) - 1 tsp

Salt - half a teaspoon

Turmeric - 1 tsp

Chopped ginger - half a teaspoon

Sugar - tablespoon

Water - two glasses

Natural apple cider vinegar - half a glass

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

The marinade must be cooked separately: dissolve sugar and salt in two glasses of water, send the specified spices and half a glass of natural vinegar. When the marinade boils, you need to send carrots and onions, cut into slices, into it. But it is necessary to lay out the workpiece in the jars when it cools down a little.

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

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

Recipe for salting carrots for the winter in jars

Like other vegetables, carrots can be not only pickled, but also fermented. The appetizer turns out to be healthy and very tasty, and it does not take much effort to prepare it.

Carrot is the record holder for vitamin A content, and thanks to fermentation, the amount of nutrients will not only be preserved, but also multiplied. There are also useful minerals, such as potassium and calcium, chlorine and phosphorus, of course, iron. Since when preparing such a pickled snack we will not subject vegetables to heat treatment, then all the useful substances in it will be preserved. And when you ferment cabbage at home, carrots are the main additional ingredient in this recipe.

Carrots - 1 kilo

Garlic - 1 head

To taste cumin

Mustard seeds to taste

Sea salt to taste

Root crops must be thoroughly rinsed from the ground, and then peeled, removing the peel with a thin layer. Using a grater, grind the vegetable and place it in a large bowl. V recipe for salting carrots for the winter in jars you can use the same grater as for Korean cooking, which we will look at later. The head of garlic must be disassembled into cloves, peeled and passed through a garlic press. And then the garlic mass must be mixed with carrots, also sending all the necessary spices and spices to it, as well as salt.

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There are several ways to prepare carrots for the winter. How to salt carrots for the winter see and read on.

Recipe Salting carrots for the winter step by step

One of the simplest and most time-tested ways of harvesting carrots for the winter is salting. The method is easy at all stages of preparation, requires few costs and ingredients, the finished workpiece is well stored in a cool room.

From the products you will need the actual carrots and coarse sea salt. Not iodized, small, but ordinary in a paper bundle.

Carrots for storage in salt are needed for autumn, late varieties. Choose root vegetables without rot or brown spots. Before cooking, the carrots need to be filled with water for 10-15 minutes, and then washed thoroughly with a brush.

Cut off all unnecessary parts and only then proceed with further actions. Carrot pickling jars are also well washed and sterilized. Lids are preferably nylon or plastic, which must be boiled for 2-3 minutes with baking soda before closing.

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

Recipe Salting carrots for the winter

Ingredients:

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

Cooking method:

1. Carrots and wash thoroughly.

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

3. Grate the carrots on a medium grater.

4. Pour salt into the carrots.

5. Stir the carrots with salt.

6. Banks to wash and sterilize.

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

8. In a frying pan, heat the vegetable oil, 2 tbsp each. l. for each 0.5 l can. Cool down.

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

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

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

Use salted carrots for soups, main courses, or salads. Previously, carrots can be washed from excess salt with running water.

Culinary Tips:

• parsley in salted carrots makes the preparation even more versatile and useful;
• chunks of garlic will add a spicy taste to the workpiece, which is perfect for a salad.
• rubbing carrots, parsley root, parsnip and celery together makes an excellent root seasoning for broth.

Bon Appetit!

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

Video recipe "Carrot caviar"

Cook with pleasure and be healthy!

Always yours Alena Tereshina.

Carrots are a vegetable that has many health benefits. 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, now is the time to think about what you can do with the harvested crop. There are many options for harvesting useful root crops. Read them in more detail and get down to business. So, let's look at the most original recipes for carrots for the winter.

Blanks can be prepared in 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 preservation. You can experiment and try all the harvesting methods.

Frozen carrots

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

Frozen carrots

Dried carrots

All valuable substances are preserved in dried vegetables. As such, 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 (5-7 mm thick). Place on a baking sheet in an even thin layer and send to dry in the oven at +75 ºС.

Carrot strips

Coarsely grated

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

Carrots can be grated on a coarse grater

Natural canned

This preparation option can act as an independent dish. You can make salads from it. An excellent option for preparing dietary meals.

Natural canned carrots

Salty

A lot of nutrients are stored in salted carrots. The salted vegetable is ideal for salads, first courses. For salting, it is worth giving preference to table varieties (Nantes, Moscow winter, Gribovskaya) of a bright color. For blanks, you can use root crops with and without a peel.

A lot of nutrients are stored in salted carrots.

Salting whole carrots in a tub

For the brine you will need:

• water -1 l;
• salt 60-65 g.

Read also:

Apple recipes for the winter: 12 win-win ways

Dissolve the salt in boiling water, boil the liquid for 5 minutes. Refrigerate and pour over the roots.

Preparation:

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

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

Salted chopped carrots

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

Salting with sterilization

For the brine, prepare:

• water -1 l;
• salt –30 g.

Preparation:

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

Pickled

Pickled carrots are an excellent ingredient for salads, vinaigrettes, 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 (for 1 liter can):

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

Preparation:

1. Rinse the root vegetables, peel them, place them in boiling salted water. After 3-5 minutes, take out, let cool vegetables and cut them into circles or slices.
2. Place the chopped carrots in jars, pour over the 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. Jars with a capacity of 0.5 liters need to be sterilized for about 15 minutes.

Recipe 2: Bulgarian marinated carrots

For the marinade you will need:

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

Preparation:

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

Winter salads, snacks and caviar

You will also need other vegetables for carrot salads and snacks. The ingredients of the twists will be tomatoes, bell peppers, onions, garlic. Carrot salads are incredibly delicious. They can be added to soups, spread on bread, and used as a side dish.

Carrot caviar

Read also:

Harvesting juice at home

"Autumn" salad recipe

• carrots - 2 kg;
• tomatoes - 1 kg;
• garlic - 3 small cloves;
• salt - 1. tbsp. l;
• sugar - 2. tbsp. 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

Preparation:

1. Wash the root vegetables, remove the skin, chop on a coarse grater. Peel the tomatoes, chop them using a blender or meat grinder. Chop the garlic.
2. Saute vegetables over low heat for 5 minutes, then add other vegetables, sugar, salt and spices to it. Cover the skillet with a lid and simmer for about 20 minutes, stirring the vegetable mixture from time to time.
3. Then add the vinegar, stir the vegetables again and keep them covered for another minute.
4. Spread the mixture over the jars, roll up and flip onto the lids. Wrap the containers until they cool completely.

"Autumn" salad

The shelf life of the salad 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 the marinade:

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

Preparation:

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

"Korean carrots"

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

Carrot caviar

Such a blank is prepared quickly and easily. Its big plus is that it keeps well and tastes great. If you experiment with the ingredients, you can find the most delicious way to prepare your winter meal.

Recipe for carrot caviar "Ryzhik"

For cooking, prepare:

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

Preparation:

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

Winter carrot sweets

Children will definitely appreciate the taste of these blanks. 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 canned juices can be an alternative. In any case, homemade drinks will be better than store-bought drinks.

Carrots are a versatile vegetable that can be used in literally any dish: soups, salads, cereals, drinks and even desserts! Many housewives prefer to harvest carrots for the winter so as not to bother with preparing them for their culinary experiments in the future. There are many recipes for canning this vegetable.

Carrots are a versatile vegetable that can be used in literally any dish.

To salt a root vegetable, you will need:

• 1 liter of water;
• 65 grams of salt;
• 2 kilos of carrots.

How salting takes place:

1. First, the marinade filling is prepared. The salt is dissolved in boiling water, and then the brine is cooked for another 5 minutes. The liquid is removed from the fire and cooled.
2. At this time, a root vegetable is being prepared. Carrots are washed, peeled.
3. The vegetable is placed in a prepared clean container, and then filled with cold brine. It is worth considering that the brine level should be 10 centimeters higher than the last layer of root crops.
4. A wooden circle is placed on the top layer of carrots, and oppression is placed on it.
5. The container is left at room temperature for 4 days, and then mixed in the cold and stored in this state until winter.

If, when trying a snack, it turns out that it is too salty, soak the carrots in cool water before serving.

Korean carrots for the winter (video)

Carrots for the winter: a golden recipe for harvesting

There are also golden recipes for cooking canned carrots, that is, time-tested and people-tested. One of them is the simplest way to marinate a root crop for the winter.

Required Ingredients:

• 3.5 kilos of carrots;
• 50 grams of salt;
• 50 grams of sugar;
• 2 liters of water;
• 250 milliliters of 6% vinegar.

There are also golden recipes for making canned carrots, that is, time-tested and people-tested

How to prepare a snack at home:

1. The carrots are washed, peeled, cut into circles, blanched in slightly salted water for 5 minutes. For 1 liter of water, put 20 grams of salt.
2. The finished carrots are transferred to a sterilized container.
3. The marinade filling is cooked in a separate bowl. Salt and granulated sugar are mixed with water, placed on the stove and completely dissolved. Then vinegar is poured into the liquid, and the bowl is immediately removed from the burner.
4. Carrot pieces are poured with hot marinade, covered with lids and sent for sterilization. Half-liter cans should be processed within 20 minutes.
5. The container is rolled up, placed upside down and insulated.

You can use the prepared blank as an appetizer for main courses of meat or fish, as well as an ingredient for simple salads.

Delicious carrots for the winter in jars without sterilization

You can cook a delicious carrot without sterilization. Such preparation significantly saves the hostess's time, and also allows you to get a delicious crispy snack.

In order to prepare it, you need:

• 2 kilos of carrots;
• 1 kilo of tomatoes;
• 2 tablespoons of salt;
• 2 pods of yellow bell pepper;
• 50 grams of parsley;
• 2 cups olive oil
• 2 chili pods;
• 3 garlic heads;
• 150 grams of granulated sugar;
• 1/3 cup 9% vinegar

You can cook a delicious carrot without sterilization

How to do:

1. All ingredients are washed, if necessary, peels, stalks and seeds are removed.
2. Carrots are cut into strips.
3. Peppers, peeled garlic and tomatoes are passed through a meat grinder.
4. The parsley is washed, dried and chopped with a knife.
5. All prepared vegetables and herbs are laid out in a saucepan.
6. Spices are poured into the same container, oil and vinegar are poured.
7. Everything is mixed and sent to the fire. Boil such a salad after boiling for 1 hour.
8. The hot appetizer is placed in sterilized jars and immediately rolled up using a preservation key.

After cooling completely, such appetizing winter twists should be stored in the refrigerator.

How to salt carrots for the winter for soup?

In order to use pre-canned carrots in soups, they must be properly prepared.

Salted carrots are mainly used in soups, therefore, when preparing them, the recommended proportions of salt and water should be strictly observed, otherwise the root vegetable may turn out to be bland or salty. To avoid this, it is better to use ready-made recipes. The most successful of them are discussed below.

Salted dill

This preparation has a delicate dill aroma. Therefore, it is recommended to do it only for rich soups, for example, for borscht, cabbage soup, pickle soup. To salt a root vegetable, you will need:

• 1 kilo of carrots;
• 4 tablespoons of salt;
• 50 grams of dill.

You can prepare original carrot-dill rolls for soups using the following step-by-step technology:

1. The first step is to peel and wash the carrots. Next, the root vegetable is rubbed on a fine grater.
2. Fresh dill is rinsed, dried, chopped with a knife and added to the carrot gruel.
3. Then salt is added to the resulting mixture. Everything is thoroughly mixed and wrinkled with your hands so that the grated carrots release juice.
4. Salted carrots and greens are laid out in a pre-sterilized container. The mass must be carefully tamped so that the carrots release as much juice as possible.
5. Next, you need to close the container using a conventional plastic lid. To keep the prepared soup dressing fresh for as long as possible, refrigerate it.

By the way, this dressing can be eaten like a regular carrot salad. To make it tastier and more varied, you can add fresh tomatoes and cucumbers to salted carrots.

Salted with spices

You can improve the taste of unleavened soups by adding spiced carrot dressing to them.

Such blanks are made in cans from the following products:

• 500 grams of carrots;
• 0.5 cups of water;
• 0.5 cups 6% vinegar;
• 0.5 cups olive oil;
• 3 garlic cloves;
• 2 dessert spoons of oregano;
• 1 dessert spoon of salt;
• 0.5 dessert spoon of dry mustard;
• 0.5 dessert spoon of ground black pepper.

You can improve the taste of unleavened soups by adding spiced carrot dressing to them.

How to salt:

1. The washed and peeled carrots are cut into circles.
2. The carrot pieces are blanched in boiling water for 3 minutes, and then transferred to a pre-sterilized container.
3. Seasoning is poured onto the carrots.
4. The peeled garlic is chopped with a knife and transferred to the finished carrot. The jar is covered with a lid and shaken so that all the ingredients are mixed.
5. In a separate enamel bowl, marinade is prepared from water, vinegar and oil. The liquid is mixed, brought to a boil, removed from the burner and poured into the carrots.
6. The appetizer is sealed, placed upside down, wrapped in a blanket and left to cool completely.

You can open the prepared workpiece after 2 weeks.

Delicious carrot caviar (video)

According to the recipes described above, you can prepare delicious carrot snacks that will complement any festive and everyday table. Also, these blanks can be used as a frying for the preparation of second courses, soups, light salads, stuffed snacks.

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