Harvesting for the winter from carrots and onions. Pickled carrots

Harvesting for the winter from carrots and onions. Pickled carrots - the best recipes

09.05.2019 Pasta, pasta, dumplings

So delicious and vitamin vegetable, like carrots, is present in most harvested on winter period sauces and snacks. But individual recipes are extremely rare. This vegetable is present in the diet of every Russian person on a regular basis. It is added to the most different dishes to add spice and taste to them. But winter preparations from carrots are less popular with housewives. All because it is quite difficult to do delicious canning without adding additional vegetables.

To do this, you need to study special recipes... The most interesting and accessible ones are published below.

Korean style pickled carrots for the winter

Like any other vegetable, carrots can be canned and rolled up for the winter in all kinds of marinades, emphasizing its taste with the help of various suitable seasonings... Of course one of the most popular recipes preparation of carrots among cooks of all countries - in Korean. Cook this delicious and spicy dish can be done in several ways.

Method 1

You will need:

1 kilogram of fresh carrots,
8-9 cloves of garlic
a small piece of pepper (hot).

Fill:

0.5 liters of boiled water,
7 tablespoons granulated sugar
5.5 tablespoons of salt
250 milliliters of sunflower or olive oil,
3.5 tablespoons of wine or apple cider vinegar.

Preparation:
First you need to chop the carrots. Ideally, use a traditional coarse grater, not a blender and other grinders. Next, you need to grind on the very fine grater all the garlic cloves, and then mix them with the carrots.

It is worth noting that the final amount of garlic in a recipe depends on the tastes of the hostess herself and all other family members. It can be either reduced or, vice versa, increased.

Carrots with garlic need not be disturbed for 10-15 minutes, so that the vegetables have time to start juicing. And during this time, you can have time to prepare the jar for conservation. To do this, it must be thoroughly washed and sterilized over steam.

Next - put the cooked piece in the jar hot pepper, and from above cover it with mixed juicy vegetables... Garlic and carrots should fill the jar almost completely. Now you need to pour boiling water over the vegetables, cover the jar with a towel on top and leave it alone again for 10-15 minutes.

In the meantime, it's time to start pouring. To prepare it, pour the water into a small saucepan, add sugar, salt, vinegar and vegetable oil to it, then mix all the ingredients and put on medium fire... After boiling, the filling must be left on fire for another couple of minutes.

After 10-15 minutes, drain the water from the jar and cover the vegetables. hot fill and seal with a lid. A delicious appetizer is ready. You can either leave it to infuse until winter, or open it and enjoy the spicy fragrant dish within a day.

Method 2

You will need:

0.5 kilograms of fresh carrots,
1 tablespoon regular
apple or wine vinegar,
50 milliliters of sunflower or olive oil,
0.5 teaspoon black pepper
0.5 teaspoon coriander, salt,
0.5 teaspoon granulated sugar.

Preparation:

First you need to brush and wash the carrots, and then grate them on a special Korean grater... If there is no such grater on the farm, then any one with large holes will do. Next, you need to add table, apple or wine vinegar, pepper, coriander and other ingredients. Sunflower or olive oil- warm up in microwave oven and also add to the mixture.

After that, place all the ingredients in a convenient deep tray, cover with plastic wrap and leave to marinate for 18-25 hours. In the marinating process, it is also worth sometimes taking out the tray and shaking the whole mass. When the carrots are marinated, they can be transferred to a pre-spread jar and covered with a lid. Such a dish is stored for a very long time.

With tomatoes and onions

Yet tastier than a blank you get carrots if you diversify this vegetable with tomatoes and onions. There are very interesting recipe preparing snacks from these vegetables.

You will need:

1 kilogram of fresh carrots,
3-4 tomatoes,
2 large onions.

To fill:

0.7 liters of boiled water,
2.5 tablespoons lemons,
1 tablespoon of cumin seeds
50 grams of granulated sugar,
25 grams of salt.

Preparation:

The first step is to wash the carrots, brush them thoroughly and cut into slices. Then also wash, peel and chop the tomatoes (about in our other article) and onions. To pour into the water, add all the ingredients in turn, then the mixture is boiled for 30 seconds and removed from heat.

After that, the vegetables must be placed close to each other in pre-prepared and steamed jars and covered to the top with boiling filling. Next, you should close them with lids and turn each lid down until the snack cools completely. And only then - put all the jars in a cool dark place for storage.

Other recipes for preserving carrots

If you add fresh parsley to the carrots along with the roots, then the taste of the appetizer will turn out to be even more spicy and interesting.

You will need:

1 kilogram of fresh carrots,
200 grams of fresh parsley with roots.

To fill:

0.5 liters of water,
0.5 liters of homemade apple juice,
0.2 liters of any vegetable oil,
2 cloves of garlic
10 black peppercorns.

Preparation:

Carrots, herbs and parsley roots must be thoroughly rinsed under running water and chopped. And then put the vegetable mass in boiling water for half a minute and then put it in a colander so that all the excess liquid is glass.

At this time, you should prepare the fill by mixing all the ingredients in turn and boiling the mixture over low heat.

Besides salads and appetizers, you can also make very original seasoning that goes well with many dishes.

You will need:

1 kilogram of carrots,
250 milliliters of sea buckthorn juice,
0.5 cups granulated sugar,
1 head of garlic
0.5 teaspoon of salt.

Preparation:

Carrots must be thoroughly washed, peeled and coarsely chopped. Then fill it with sugar, place in aluminum pan and add some water. When the vegetables are boiled to full readiness over medium heat, the carrots must be mashed with a blender or simply rubbed through a fine sieve.

Then - add to the carrot mass sea buckthorn juice, finely grated garlic and salt. After that, the thoroughly mixed vegetable mass should be placed in small small jars and closed with lids. It is imperative to store the seasoning in the refrigerator.

All of the above blanks for the winter are very simple to make. Such recipes will be accessible and understandable even for novice housewives. All winter you can enjoy delicious and healthy snacks who will become perfect complement to any dish.

Video: preserving whole

This incredible root vegetable contains almost all the B vitamins, as well as vitamins C, E, K, PP. Do not forget about the carotene contained in carrots, which is partially converted into vitamin A in the digestive tract. This organic compound normalizes vision, promotes growth, and improves digestion.

Nutritionists recommend carrots for health food. The contained huge mineral complex contributes to the proper functioning of the whole organism. Giving carrots orange and yellow carotene has an immunostimulating effect and is powerful antioxidant... For strengthening your gums, it is best to use raw carrots... Of course, fresh vegetables contain the most vitamins, but with proper preservation, you can retain maximum benefits.

The end of August - mid-September is the time to harvest carrots. As soon as the crop is harvested, you need to think about preserving this root crop for the winter. Preserving carrots for the winter is not new. Even scientists have conducted various studies on the preservation of carrots, with the preservation of carotene and all available vitamins and positive properties root vegetable.

Studies have shown that water-salt carrot rolls are the best way to preserve carotene and the positive properties of the vegetable. During the experiments, it was found that rolling carrots in a solution of 0.9% and 1.8% had a taste as close as possible to a fresh root crop. Therefore, if there is no possibility in the basement, the recipe described below will come in handy.

For the most simple recipe seaming for the winter from ordinary carrots, you will need, of course, several kilograms of selected vegetables, water and ordinary salt. Do not forget about pre-sterilized jars and metal covers... The first step is to thoroughly wash the vegetables, peel them off. At the same time, you can put the container of water on the fire or on the hob.

Immerse the washed and peeled carrots in boiling water for two to three minutes. As soon as the set time has elapsed, remove the orange root vegetable from the boiling water and transfer it to a container with cold water... And only after that you can put the workpiece in the jars. Vegetables can be stacked whole (preferably if the diameter of the carrots is no more than three centimeters) or cut into cubes, circles, or in other ways, depending on your fantasies and skills. Your next step is to prepare the seaming brine.

For this simplest "potion" you only need thirty grams of salt per liter of water. Dissolve the right amount salt in liquid from boiling carrots, bring it to a boil again and pour it into jars with carrots. Let's roll up, and hurray, you are prepared for winter. This recipe keeps the flavor as close to fresh vegetables so you can use the vegetable for soups and even salads. Remember that a small amount of grated vegetable you can either freezer.

A more spicy version of carrot preservation is suitable both for self-consumption and for preparing various snacks. First, revise your inventory. For business, you will need not only carrots and onions, but also salt, sugar, coriander or caraway seeds, citric acid. Mine, peel vegetables. You can cut the root vegetables in any arbitrary shape, but the onion is most conveniently cut into rings. Put all this creation beautifully in sterilized jars and fill it with marinade.

To prepare one liter of marinade, you will have to part with one liter of water, thirty grams of salt, add fifty grams of sugar, add 2 tablespoons of citric acid (you can use less if you don’t like sour) and a tablespoon of spices. As soon as the marinade gurgles in the pan, it's time to pour the contents of the jars with them and roll up this experiment with lids.

Korean carrots - a preservation recipe for the winter

And although Koreans have nothing to do with creating this simple and fragrant snacks, we will roll up the carrots in Korean. To begin with, we do the standard procedures with vegetables - wash, clean, grate. You will need garlic - one head per kilogram of carrots. We clean, grind, add to the grated mass. We also send ground hot red pepper there, in addition, you can throw in a couple of pinches of black.

Gardeners and housewives from all over the world come up with new original recipes blanks with participation this vegetable... And for good reason, because carrots contain the whole spectrum nutrients required the human body... It is very useful for gastrointestinal tract and is also used in the treatment of colds and for the prevention of cancer. Huge benefit in a duet with unrivaled taste. How to cook properly different options carrot salads, will tell best recipes cooking. 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 - perfect option a side dish for any dishes, be it mashed potatoes or porridge. It is tasty, healthy and pleasing to the eye with its bright colors.

You will need the following ingredients:

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

How to cook carrot salad for the winter:

1. Selected fragrant carrots must be washed and peeled.
2. Then it is coarsely grated.
3. Prepare the peppers. The core and seeds are removed from them, and the vegetable itself is cut into thin strips.
4. Selected tomatoes are dipped in boiling water for a few minutes. After that, the tomatoes are sharply moved into a cold liquid and easily peeled off, chopping the pulp.
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. Next, prepare the marinade. Mix vegetable oil with a vinegar solution and granulated sugar.
7. Move the bowl of the mixture over low heat and let it boil. After 5 minutes, everything will be ready.
8. Chopped and grated vegetables must be poured with this marinade and simmer over low heat for half an hour.

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

Harvesting carrots in Korean for the winter

Korean carrots - favorite dish many families. It can even be prepared for the winter for future use, so that at the first desire to get a jar fragrant salad... On the festive table or to family dinner- he will always be desired and loved.

You will need the following products:

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

How to cook:

1. Take peeled carrots and grind them with a special grater.
2. Pour the result into a bowl and mix the carrots with sugar, salt, pepper, grated garlic, vinegar and vegetable oil.
3. Then you need to mix everything and transfer the bowl to a not hot place.
4. After 8-10 hours, the carrots, which had time to let the juice, are laid out in the jars.
5. After that, the filled jars are sterilized for 10 minutes.

Ready containers with salad must be rolled up with lids. The main thing is that after the conservation has been rolled up, the process of its cooling occurs 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 very few people cook it. But in vain, because an apple with carrots is an incredibly healthy combination.

Ingredients:

0.5 kg of 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. Thoroughly wash all vegetables and apples.
2. Remove the skin from the carrots, then rub it, apples and horseradish on a coarse grater.
3. The crushed and mixed ingredients are transferred to sterile jars.
4. Then begin to cook the marinade. To do this, you need a voluminous enamel container.
5. Pour sugar, salt into it and pour vinegar.
6. Then pour in water and bring the mixture to a boil over low heat.
7. Boil for about 3-4 minutes.
8. It is necessary to wait until the liquid has cooled down a little.
9. When this happens - pour the marinade into jars with vegetables.
10. Also, add vegetable oil to each container, cover with lids and put them to sterilize for 9-11 minutes.
11. After that, you can roll up and put off the conservation to cool down under the blanket with the covers down.

"Carrot love"

Carrots themselves are good for people of all ages, and when combined with beans, their benefits double. Especially valuable are such vitamin salads when the sources of useful and tasty are sharply limited.

Ingredients:

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

Preparation:

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

You can roll the finished dish into jars.

Orange sun carrot jam

Carrots make a wonderful, aromatic and delicate jam. Children will definitely like it and will be of great benefit to them.

Ingredients:

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

Cooking process:

1. The main thing is to choose the right carrots. It should be aromatic, sweet, juicy and orange.
2. It is washed and cleaned.
3. Cut the vegetable into rings, not too thin, about 5–7 mm.
4. Cut the slices into a deep enamel bowl and add cool water to cover all the carrots.
5. Put the bowl on fire and cook until soft.
6. In a glass hot water dissolve half a glass of granulated sugar and make a syrup. It should be brought to a boiling state on the stove.
7. As soon as it boils - combine the syrup with boiled carrots and boil for another 6 minutes. Then the future jam is cooled for five to six hours.
8. The remaining granulated sugar is poured into the present cooled mixture and brought to readiness.
9. As soon as the carrot circles begin to shine through, and the excess moisture from the jam evaporates, add citric acid and cook for another 6 minutes. As a result, you should get viscous, like honey, liquid and transparent carrots, which have retained their shape.

The jam is ready. Transfer it to sterilized jars when it has completely cooled down. Roll up and store in the dark. For example, in a closet, cellar or loggia.

Carrot jam is perfect for making pies or cake. You can also eat it with tea, and come up with the shape of the slicing at your discretion.

Salad with beets and carrots

Carrot and beetroot salad is a great idea for winter harvesting... It's easy to cook, but you can use it as a borsch dressing, and how independent side dish.

Ingredients:

3 kg of beets;
1 kg of carrots;
1 kg of fresh tomatoes;
0.1 kg of garlic;
0.5 l of sunflower oil;
0.5 cups granulated sugar;
1 tsp with a pile of ground red pepper;
3 tbsp. l. salt;
1 tbsp. l. vinegar essence.

Cooking process:

1. All vegetables are well washed under running water.
2. Carrots and beets are peeled, and in tomatoes, tough areas of tissue are cut out at the place of attachment of the stalk.
3. After that, the root vegetables are grated on a "Korean" grater, and the tomatoes are chopped into cubes by hand.
4.In enameled dishes pour out the oil and wait until it heats up over the fire.
5. Then grated beets are sent there (half of the total volume), and sprinkled with sugar on top. When it becomes softer, add the second part to it. Stirring constantly, it is necessary to achieve softening of the tissues of the root crop, and then add the carrots to the beets.
6. Stew the dish until it is fully cooked and 10 minutes before turning it off, send chopped tomatoes, chopped garlic, salt, red pepper and vinegar essence to the carrot-beet mixture.
7. Stirring occasionally, wait 10 minutes and turn off. The salad, still hot, barely removed from the stove, is laid out in sterile jars and tightly rolled up with lids. The cooled preservation is best stored in a dark and cool place.

Carrots, especially when combined with other vegetables - great ingredient for a variety of recipes. With her, conservation will sparkle with new colors. It tastes equally well in the form of salads and as a sweet dessert.

Carrots are delicious and healthy vegetable... In addition, the preparation of soups, side dishes, salads and main dishes is practically indispensable without it. You can prepare salads, snacks from carrots for the winter, make mashed potatoes, juice and even sweet jam.

Pickled carrots can be served as a stand-alone side dish, or added to salads or appetizers.

You will need 2 kg of carrots, 1.5 liters of water, 1.5 tbsp. 9% vinegar, 1/4 tbsp. salt, for every half liter jar 1 clove of garlic, 1 tsp. dill seeds.

Cooking. rinse well, peel and cut into sticks. Sterilize jars and lids. Pour 1 tsp into each jar. dill seeds, place over a clove of garlic and place the chopped carrots tightly. Prepare the marinade: Combine water, vinegar and salt, bring to a boil and cook until the salt dissolves. Pour the carrots with hot marinade, not reaching 1 cm to the edge of the jar, close the lids and roll up.

This appetizer can be prepared for the winter or immediately served at the table, letting it brew a little.

You will need 1 kg of carrots, 2 kg of tomatoes, 1 onion, 1 head, 1 / 2-1 tbsp. sugar, 1 tbsp. salt, 5 g ground cinnamon, 1 tbsp. vegetable oil.

Cooking. Wash the vegetables well, peel the carrots, remove the stalks from the tomatoes and peel them (optional) and pass through a meat grinder along with onions and garlic. Place everything in a deep saucepan, pour in the oil, add salt, sugar (depending on the sweetness of the carrots) and cinnamon. Place the pan on slow fire and cook, stirring occasionally, for about 2 hours. Then ready-made caviar put in sterilized jars and roll up.

Korean carrots

This highly popular savory appetizer cooking is very simple.

You will need 1/2 kg carrots, 1 onion, 2 cloves of garlic, 3-4 tbsp. vegetable oil, 2 tbsp. 9% vinegar, 1/2 tsp. sugar, 1 tsp. ground red pepper, salt and ground coriander taste.

Cooking. Wash the carrots well and grate on a special grater for Korean carrots... Sprinkle with salt, mix well with your hands and let sit for 10 minutes. Then add chopped garlic, sugar and pepper to the carrots. Cut the onion into half rings, fry until golden brown and remove (you can use it in another recipe). Pour the oil in which the onions were fried, add the vinegar and mix well. Ready carrots arrange in jars, close the lids and store in the refrigerator.

An interesting option for a simple and quick snack.

You will need 1 kg carrots, 1/2 kg onions, 1 liter of water, 2, tbsp. citric acid, 2 tbsp. salt, 4 tablespoons sugar, 1 tbsp. caraway seeds or coriander seeds.

Cooking. Rinse the carrots, peel and cut into strips (or circles). Peel the onion and cut into rings (or half rings). Place vegetables in sterilized jars. Prepare the marinade: Combine water, sugar, salt, citric acid and cumin (or coriander) seeds, bring to a boil and cook for a couple of minutes, stirring occasionally. Ready marinade pour over the vegetables and roll up immediately. You can simply close the boiled lids and store the salad in a cool, dark place.

You can ferment not only cabbage. For these purposes, carrots are perfect.

You will need 1 kg of root vegetables, half an onion, 1-2 tbsp. salt, 1 tbsp. sugar and a small piece of horseradish root.

Cooking. Peel and chop the carrots finely (you can use a Korean carrot grater). Peel horseradish and grate on a fine grater. Mix everything, add salt and sugar. Vegetable mix fold in a saucepan, tamp, and put oppression on top. Cover the pot with a cloth or cheesecloth and leave for 6-8 days at room temperature... Then place the pot of carrots in a room with a temperature of 10-15 ° C for 5-6 weeks. During this time, the carrots will release the juice and infuse in it. If this does not happen, you can add a little salted water (dilute 1 tablespoon of salt in 1 liter of water).

Carrot juice is very useful for digestion, it contains many vitamins and minerals.

You will need 1 kg of carrots and a little lemon juice.

Cooking. Rinse carrots thoroughly with a brush, peel off upper layer and squeeze the juice in a juicer. Add lemon juice, pour the juice into jars, sterilize and roll up.

Carrots are almost as ubiquitous as onions and are present in the form necessary component in huge amount dishes. You put carrots in soup, in stews, in lecho, in pilaf, and in salads. And bell peppers, stuffed with carrots! In a word, she is everywhere. But almost always on the sidelines. And let's give her the first role, and even prepare for the winter.

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

And you can prepare it in the form ready meals, for example, salads or caviar, and in the form of dressings, side dishes and other convenience foods. It can be stored both frozen, and dried and dried.

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

Drying carrots for the winter

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

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

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

4. Let the dried carrot fragments cool completely and place them in containers or jars, as long as they close tightly.

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

Freezing carrots

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

2. We wash them, clean and cut them into strips or whatever we want. You can rub it coarsely, and freeze small carrots entirely.

3. Prepared carrots are blanched: 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. Distribute the dried carrots into bags and place them in the freezer.

Canned carrots 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, clean, cut, in this case into circles.

2. Salt water (for 1 liter of water 20 g of salt), 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 vinegar. After boiling, the filling is ready.

4. Put the blanched carrots in jars and fill with hot filling.

5. Sterilize for 20 minutes and roll up.

Such carrots are used as a garnish for meat, they can be put in salads - it is very convenient.

Sun-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. Place the sprinkled carrots under pressure 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. Put the carrot circles on a baking sheet and dry in a slightly heated oven. The carrots should retain the elasticity of the circles.

Carrot marinade. Recipe

Ingredients

Carrots, 750 g

Tomato paste, 1-2 tbsp

Onion, 200 g

Broth (any), 120 g

Vegetable oil, 100 ml

Vinegar 3%, 1 desl

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

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

4. We spread the hot mass on the banks and roll it up.

Dressing "Vitaminnaya" for soup, salty, for the winter

Ingredients

Carrots, 1 kg

Onions, 1 kg

Sweet peppers, 1 kg

Tomatoes, 1 kg

Greens, 1 kg

Salt, 1 kg

1. Coarsely three carrots, cut sweet peppers into strips, and cut onions and tomatoes into cubes. Chop the greens finely.

2. Sprinkle everything with salt and mix well.

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

Carrots with apples and horseradish, a snack in jars

Ingredients

Carrots, ½ kg

Horseradish, root, 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. Coarsely three roots and apples and mix.

2. Take 2 jars of 1 liter and fill them with the 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. Withstand boiling water for 10 minutes, roll up.

Stewed carrots with beets, can be used as a dressing for borscht in winter

1. Cut carrots and beets into cubes, mix and place in 1 liter jars.

2. Pour 3 tablespoons of oil into each jar.

3. Covering the banks tin lids without rubber bands, we put them in the turned off cold oven.

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

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

Delicious procurement: carrots fried in tomato sauce

Ingredients (for 1 liter can)

Carrots, 600 g

Tomato sauce, 400 g

Vegetable oil - fry

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

2. Put from a frying pan into a saucepan, add salt and sauce, mix, achieving uniform distribution.

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

4. We fill the jars, not reaching the top of 2 cm. Sterilize a liter jar for 50 minutes. If you took two ½ liter instead of it, 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. Coarsely three carrots and fry in oil for 10 minutes.

2. Peel the tomatoes, chop and add to the carrots, along with salt and sugar.

3. Cook slowly for 1½ hours. 10 minutes before the end, add vinegar, boil.

4. Put the seasoning in the jars and roll up. Turning the jars over and putting them on the lids, wrap them up. We keep it this way until it cools completely.

Vegetable caviar with carrots, how to cook

Ingredients

Carrots, 2 kg

Onions, 1 kg

Sweet peppers, 3 pcs

Tomatoes, 3 kg

Beets, 1 kg

Bitter 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. We make it slowly boil for 2 hours. At the end, pour vinegar into a saucepan and mix.

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

Carrot caviar "Obedenie" for the winter

Ingredients

Carrots, 1 kg

Onions, ½ kg

Tomato paste, 1 tbsp

Vegetable oil, 1 tbsp

Bay leaf, 5 pcs

Ground black pepper

Water, 1 l

1. Large three carrots, chop the onion. Put the onion in an enameled pan, pour in the tomato paste diluted in water, spices and simmer.

2. Separately simmer carrots in water.

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

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

"Garlic" carrots, delicious appetizer

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 the garlic with the carrot cubes, add the oil and stir.

3. Prepare the brine, fill it with carrots and garlic. We spread the mixture into ½ - liter jars.

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

Salad with carrots and bell peppers and tomatoes for the winter

Ingredients

Carrots, 1 kg

Onions, 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. Cut all vegetables into cubes.

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

3. Throw everything else chopped to the carrot, cook for ½ hour.

4. Take the sterilized ½ liter jars and put the boiling mixture in them.

5. Roll it up, then wrap it up well, turning the jars over.

Carrot salad with beans "Nourishing yummy"

Ingredients

Carrots, 1 kg

Beans, 2 tbsp

Onions, ½ kg

Salt, 2½ tbsp

Sugar, 1 tbsp

Vegetable oil, 1 tbsp

Vinegar 70%, ½ tsp

1. Cook carrots and beans separately until cooked.

2. Boiled carrots carefully cut into cubes, onion - half rings.

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

4. Put it in jars and roll it up.

Garnish of carrots and Brussels sprouts

Ingredients

Carrot

Cabbage

Water, 1 l

Salt, 20 g

Table vinegar, ½ tbsp for 1 can of seaming in a volume of 1 l

1. Carrots, cut into small cubes, blanch for 5 minutes. Pour cold water over, discard the cubes in a colander.

2. We also blanch the sorted cabbage heads for 5 minutes, dip in cold water and strain it.

3. We begin to fill jars with a capacity of 1 liter: put carrots on the bottom, cabbage on top. Do not seal too much.

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, but it is not necessary to wrap them up.

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. Boil the carrots completely and rub 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 the jars and then roll it up.

Puree in jars, carrot and apple

Ingredients

Carrots, 1 kg

Sour apples, 1 kg

Sugar, 200 g

1. Peel and cook carrots until soft. We pour a little water.

2. Wipe the cooked carrots, get carrot puree.

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

4. Combine carrot and applesauce in one, add sugar and mix.

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

6. Roll up.

Carrot jam: a 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. Grind the carrot pieces in a meat grinder.

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

4. Roll up.