To prepare a salted vegetable, you only need salt and the fruits themselves, but for a variety of taste, you can add dill to the mixture. Moreover, it is greens that are used in the recipe, and not seeds, as is customary in other pickling recipes. Dill adds flavor and benefits to the mixture. And subsequently, the greens will no longer need to be cut separately for the dish.

Required ingredients:

• Carrots – 1 kilogram;
• Salt – 4 tablespoons;
• Dill – 50 grams.

How to salt carrots for the winter:

1. Washed vegetables need to be freed from stems and stalks, grated on a coarse grater, you can use a food processor with a special shredder;
2. Wash the greens, chop finely, add to the carrots;
3. Now you need to add a measured amount of salt to the greens and pulp, mix everything very well, you can mash the pulp a little with your hands so that it releases the juice;
4. The jars are sterilized in advance and the salty mixture is placed in them, it must be well compacted, there should be no voids in it;
5. The workpiece must be closed with simple plastic lids and stored in a cool place.

How to pickle carrots at home for the winter

If you urgently need to pickle carrots, you can use this recipe. To prepare it, there is no need to even peel the fruit; this is very important when you need to quickly pickle carrots. The amount of salt is calculated for 1 liter of water. If you need to cook more carrots, then the amount of brine must be increased.

Required ingredients:

• Carrots – 5-10 kilograms;
• Water – 1 liter;
• Salt – 625 grams.

1. First you need to prepare a salt brine, which will subsequently be poured over the fruits, it is prepared from water and salt, less salt can be added, it depends on the taste, boil the liquid a little and cool to room temperature;
2. While the brine is cooling, you can prepare the fruits themselves; they are washed well, cleaned of soil with a sponge, and the tails are cut off;
3. The fruits are placed tightly in a suitable container; it is better to choose a container with a wide neck;
4. Then you need to build an oppression on top, put something heavy;
5. Then you can fill the fruits with cooled brine, the liquid should be 15 centimeters above the level of the fruit;
6. Cover the top of the container with a thin cloth or gauze, which is folded in several layers, leave in the room for about 3-4 days, the room temperature should not be too low, in this case the salting will take place very slowly and 4 days will not be enough;
7. Only after this can the carrots be removed to a permanent storage place; usually such preparations are stored in the basement or underground.

How to salt carrots for the winter in a barrel or tub

Everyone knows that pickles are best made in wooden containers. This is exactly how our grandmothers salted vegetables and fruits, and their pickles turned out aromatic and crispy. Now it’s hard to imagine pickles in barrels, but this recipe is a godsend for every housewife. Moreover, the barrel can be of any volume.

Required ingredients:

• Carrots – 5-10 kilograms;
• Salt – 60-65 grams;
• Water – 1000 milliliters.

How to pickle carrots for the winter:

1. First you need to cook the brine; to do this, dissolve salt in boiling water, filter through several layers of gauze or a thin cloth and allow to cool, the solution should be at room temperature, and while the solution is cooling, you can prepare the vegetables;
2. Rinse the fruits well, peel them, place them in rows in a barrel, they should lie very tightly;
3. Pour the cooled solution over the vegetables so that they are completely covered with liquid, place a weight on the pulp, any heavy objects can be used as a weight: a pan of water, a stone, a weight, etc., so that the pickling goes better, leave for fermentation for about 5 days right in the room, if the fruits are large, then the fermentation process must be increased. Ideally, the vegetables will be periodically tasted and the degree of salting determined;
4. When the mixture has been salted, you need to cover it with a thin material and after that you can put the barrel away for storage in a cool room, where the salting process will stop and the vegetables will simply be stored.

Salted carrots

Pickling carrots for the winter can be done in different ways. For long-term storage, the workpieces can be sterilized and then the workpiece will be stored for a long time. When sterilizing ready-made twists, you do not need to pre-sterilize the jars; you just need to wash them with a natural detergent, for example, soda; it both cleans the containers well and is completely safe.

Required ingredients:

• Carrots – 10 kilograms;
• Salt 60-65 grams;
• Water – about 1 liter.

How to pickle carrots in jars:

1. Before salting vegetables, they are washed, and then they must be soaked in water for 15 minutes, the water must certainly be cold, after which the vegetables are immersed in hot, almost boiling water, its temperature must be at least 90 degrees, they must lie in it 3-4 minutes, after which you can start peeling the vegetables; after the fruits have been in cold and hot water, the peel comes off much easier;
2. The prepared pulp must be cut into circles no more than 1 centimeter thick;
3. The circles are placed in containers and filled with hot saline solution;
4. Almost finished pieces must be placed in a large container with water and sterilized. Sterilization time depends on the volume of the jars: jars with a volume of 0.5 liters must be sterilized for at least 40 minutes, and liter jars will need 50 minutes;
5. After this, you need to remove the jars from the water and immediately roll up the iron lids.

How to salt carrots in jars

Small carrots can be salted whole without cutting them, but large fruits may not be salted and spoiled. Therefore, it is recommended to cut large fruits into equal slices so that they are evenly salted; besides, thin circles will absorb the brine faster and the workpiece can be tasted. But still, vegetables such as carrots must be kept in brine for a long time.

Required ingredients:

• Carrots – 2 kilograms;
• Salt - 330 grams;
• Water – 2 liters.

Step-by-step cooking instructions:

1. The fruits must be washed well; if they are not too dirty, then you can not peel them, but simply clean them with an iron sponge or a special brush. But if the fruits are heavily contaminated, it is necessary to peel them, cut off the tails and stalks;
2. Small vegetables can be left whole, but large fruits must be cut into pieces or circles no more than 4 centimeters thick; thick fruits can be cut lengthwise into several parts;
3. The resulting pieces must be boiled in boiling water for 7 minutes;
4. After this, they can be laid out in washed jars;
5. Separately, prepare a brine from water and salt, boil the liquid for about 5 minutes;
6. Now the hot brine is poured into jars with fruits, then the jars are placed in boiling water, loosely covered with lids and sterilized for about 45 minutes, if the jars are large, the time can be increased to an hour;
7. All that remains is to take the jars out of the boiling water, roll them up with iron lids and put them into storage.

Young salted carrots

Once the crop is harvested, it must be immediately sent for storage. Large ripe fruits are good to lie buried in the sand all winter. But young thin carrots do not store well. It can be salted. Moreover, such pickles will be stored in glass jars, which is convenient for the housewife; if necessary, you can open the jar of pickles and try.

Required ingredients:

• Carrots – 10-15 kilograms;
• Water – 10 liters;
• Salt – 500 grams.

How to salt carrots in jars for the winter:

1. Peel the carrots, sort them well and rid them of rotten areas; the tails and stalks must be trimmed;
2. Now the fruits must be compacted tightly into the prepared containers, they should not float freely, the fruits can be placed vertically in the jars, and if the container is large or wide, then it is most convenient to place the vegetables horizontally, and they can be placed in several parallel rows;
3. After this, you can start preparing the brine, boil the required amount of water for it, add measured salt to it and stir well until it dissolves. After the salt, a sediment forms at the bottom, it cannot be added to the workpiece, so the entire solution cannot be drained from the pan;
4. The prepared hot solution is poured into the pulp and left to infuse; if the container is wide, you can place a large plate or a special wooden circle on the surface of the fruit, and put a weight on top;
5. Carrots should be salted for several days, it depends on the size of the fruits themselves; large vegetables need much more time to be completely salted;
6. Then you can close the jars with iron or nylon lids and place them in a cool place; usually, pickles are stored in the refrigerator, basement or cellar.

A skillful housewife uses carrots in a variety of dishes, these can be main courses, soups, pie fillings, jams, salads and others. It is simply necessary to properly preserve vitamins; salting helps to prepare a healthy and tasty vegetable.

For housewives, we would like to offer other twist options: marinated, salted or. You can easily find all these and many other recipes in our recipe book on the website.

It's hard to believe that carrots, such a familiar orange color that we eat every day, were... purple in ancient times. Unbelievable but true. Although, if it had reached this day in this form, it seems that we would love it no less. Try to imagine at least one day without carrots: soup, Olivier salad, vinaigrette or, for example, “Herring under a fur coat” are unthinkable without carrots. It gives them not only taste, but also a color, so bright and sunny, which gives rise to the desire to definitely try what is cooked. According to statistics, this is the most common vegetable after potatoes. In addition, this “girl from the dungeon” gives us energy, vigor, beauty and helps improve vision.

But carrots are famous not only for their numerous beneficial properties. Gastronomy has long been widely used for preparing a wide variety of dishes, because it is the only vegetable whose properties only improve during culinary preparation. Carrots are added to salads, vinaigrettes, first and second courses, and served separately as a side dish. It is good boiled, canned, stewed, dried and raw, and is also simply irreplaceable in various preparations for the winter, again being one of the main ingredients. However, carrots are good on their own, so we suggest you save carrots for the winter, preparing carrots for the winter in the form of independent dishes, where they finally have the main role. When the main crop is harvested, sorted and stored, it happens that there is still an incredible amount of carrots left, and this is where the question arises: “Where to put it?” The answer is extremely simple: canning, drying, pickling, preparing caviar and making jam. In a word, create real, tasty, healthy, sunny masterpieces from carrots, especially since there are many interesting recipes for this.

Canned carrots for the winter

The calculation is for 10 cans of 0.5 liters each.
Ingredients:
3.5 kg carrots,
50 g salt,
50 g sugar,
2 liters of water,
250 ml 6% vinegar.

Preparation:
Prepare the carrots: wash, remove damaged areas if necessary, peel and cut into circles. Blanch the carrots in salted water (20 g salt per 1 liter of water) for 5 minutes. Then fill the jars with it and pour hot filling, which is prepared as follows: dissolve sugar and salt in an enamel pan, bring to a boil, then add vinegar, bring to a boil again and remove from heat. Sterilize the filled jars for 20 minutes, then roll them up. Use your preparation as a side dish for meat dishes and for preparing salads.

Carrot marinade

Ingredients:
750 g carrots,
200 g onions,
1-2 tbsp. tomato paste,
100 ml vegetable oil,
120 ml of any broth,
1 tsp Sahara,
1 des.l. 3% vinegar,
2-3 bay leaves,
ground black pepper, salt to taste.

Preparation:
Heat the vegetable oil well, add the vegetables cut into strips, sauté for 10 minutes, then add tomato paste and sauté for another 10 minutes. Next, add broth, vinegar, sugar and simmer until done. 5 minutes before the end, add bay leaf and ground black pepper. Place the finished product hot in sterilized jars and roll up.

Carrots with horseradish and apples

Ingredients:
500 g carrots,
500 g apples,
500 g horseradish,
2 tbsp. vegetable oil,
2 stacks water,
2 tbsp. sugar (without top),
1 tbsp. salt (with top),
1 stack 9% vinegar.

Preparation:
Grate the washed and peeled carrots, apples and horseradish on a coarse grater. Mix everything, mix thoroughly and place in prepared jars (two 1-liter jars). Prepare a marinade from water, sugar, salt and vinegar. Pour it into jars, add 1 tbsp on top. l. vegetable oil. Cover the jars with lids and sterilize for 10 minutes. Then roll up the jars and cool.

Carrots "Garlic"

Ingredients:
1 kg carrots,
200 g garlic,
1 stack vegetable oil.
For the brine:
4 stacks water,
½ cup salt.

Preparation:
Cut the carrots into cubes, combine with finely chopped garlic, add vegetable oil and mix well. Prepare a brine from water and salt, pour it over the carrot-garlic mixture, mix again and place in sterilized 0.5 liter jars. Cover the jars with lids and sterilize for 20-25 minutes. Roll up, turn upside down, wrap and leave until completely cool.

Stewed carrots with beets “Tasty couple”

Cut the beets and carrots into cubes, combine, mix and place in 1 liter jars. Pour 3 tbsp into each. l. vegetable oil. Cover with used tin lids (if you don't have any, you'll have to ruin a few new ones) and place in a cold oven. Then turn on the oven to moderate (160-180°C) and leave for 35-40 minutes. Then remove the jars from the oven, pour 1 tsp into each. 6% vinegar and 1 tbsp. vegetable oil and roll up with new sterilized lids.

Fried carrots in tomato sauce

Ingredients (for 1 liter jar):
600 g carrots,
400 g tomato sauce.
salt - to taste,
vegetable oil for frying.

Preparation:
Cut the washed and peeled carrots into strips and fry in vegetable oil until tender. Then place the carrots in a saucepan, add salt, add tomato sauce, stir until smooth, bring to a boil and cook for 7 minutes. Fill the jars with the hot mixture 2 cm below the top of the neck, cover with lids and sterilize: 0.5 liter jars - 35 minutes, 1 liter - 50 minutes. Roll up.

Seasoning "Orange Summer"

Ingredients:
1 kg carrots,
1 kg of tomatoes,
100 g garlic,
1 stack vegetable oil,
½ cup Sahara,
1 tbsp. salt,
1 tbsp. ground red pepper,
1 tbsp. 9% vinegar.

Preparation:
Grate the prepared carrots on a coarse grater and fry in vegetable oil for 10 minutes. Add peeled and chopped tomatoes, salt, sugar and cook over medium heat for 1.5 hours. 10 minutes before the end of cooking, add vinegar to the mixture and let it boil. Place the finished seasoning in sterilized jars, roll up, wrap and leave until completely cool.

Side dish of carrots and Brussels sprouts

Ingredients:
carrots and cabbage - quantity at your discretion.
For the brine:
for 1 liter of water - 20 g of salt.
for 1 liter jar - ½ tbsp. vinegar.

Preparation:
Cut the carrots into small cubes and boil them in boiling water for 5 minutes. Then immediately transfer to cold water and drain in a colander. Sort the cabbage and boil the whole heads for 5 minutes. Cool under running water and let drain. Fill the bottom of prepared liter jars with carrots and the top with Brussels sprouts. Don't make the layers of vegetables too dense. Fill the contents of the jars with hot marinade made from water and salt. Add vinegar to each jar and sterilize from the moment of boiling for 40 minutes. Roll it up and turn it over, no need to wrap it up.

Vegetable caviar with carrots “Generous bed”

Ingredients:
2 kg carrots,
3 kg tomatoes,
1 kg of onion,
1 kg beets,
3 sweet peppers,
1 hot pepper,
800 ml vegetable oil,
1 stack Sahara,
3 tbsp. salt,
1 tbsp. 70% vinegar.

Preparation:
Wash the vegetables thoroughly, peel the carrots, beets and onions and pass the vegetables through a meat grinder. Add vegetable oil, sugar, salt and cook for 2 hours after boiling. Add vinegar before finishing cooking. Place in sterilized jars, roll up, turn the jars upside down, wrap and leave until completely cool.

Carrot caviar “Bunny”

Ingredients:
1 kg carrots,
500 g onions,
1 stack tomato paste diluted with water
1 liter of water,
1 stack vegetable oil,
5 bay leaves,
garlic, salt, ground black pepper - to taste.

Preparation:
Chop the onion, add vegetable oil, tomato paste, bay leaf and simmer until soft. Separately, simmer grated carrots in water. Combine everything, mix, add spices and place in an oven preheated to 200°C for 30 minutes. Place the finished caviar in sterilized jars and roll up.

Carrot salad “Unpretentious”

Ingredients:
1 kg carrots,
1 kg bell pepper,
1 kg brown tomatoes,
1 kg of onion.

For the marinade:
1 stack water,
2 stacks vegetable oil,
2 stacks fruit vinegar,
500 g sugar,
1 tbsp. salt.

Preparation:
Cut the vegetables into cubes. Place the carrots in the boiling marinade and cook for 10 minutes, then add the rest of the vegetables and cook everything for 30 minutes. Then place in sterilized 0.5 liter jars, roll up and wrap.

Carrot and bean salad “For loved ones”

Ingredients:
1 kg carrots,
2 stacks beans,
500 g onions,
1 stack vegetable oil,
1 stack Sahara,
2.5 tbsp. salt,
½ tsp. 70% vinegar.

Preparation:
Cook carrots and beans until tender. Cut the carrots into cubes, the onion into half rings. Combine all ingredients together, mix well and simmer for 1 hour. Then place in sterilized jars and seal.

Soup dressing “Vitamins for winter”

Ingredients:
1 kg carrots,
1 kg sweet pepper,
1 kg of tomatoes,
1 kg of onion,
1 kg of greens,
1 kg salt.

Preparation:
Grate the carrots on a coarse grater, cut the pepper into strips, tomatoes and onions into cubes, finely chop the greens. Mix everything well with salt, place tightly in jars, and cover with plastic lids. Store in the refrigerator.

Carrot puree with sea buckthorn juice “Sunny Mood”

Ingredients:
1 kg carrots,
300 ml sea buckthorn juice,
300 g sugar.

Preparation:
Boil the prepared carrots until tender and rub through a sieve. Add sea buckthorn juice and sugar to the carrot mixture, bring to a boil and boil for 15 minutes. Pour the boiling puree into sterilized jars and roll up.

Carrot-apple puree “Flight of the Flamingos”

Ingredients:
1 kg carrots,
1 kg sour apples,
200 g sugar.

Preparation:
Boil peeled carrots until soft in a little water. Rub through a sieve. Peel and seed the apples, cut into small pieces and pass through a meat grinder. Combine the two ingredients together, add sugar and stir. Bring the mixture to a boil, put it in jars and sterilize: 0.5 liter jars - 12 minutes, 1 liter jars - 20 minutes. Then roll it up.

Carrot jam with lemon

Ingredients:
1 kg carrots,
1 kg lemons,
2 kg sugar.

Preparation:
Cut the lemons into slices and remove the seeds. Pass carrots and lemons with peel through a meat grinder. Add sugar, mix well and cook for 40 minutes, stirring occasionally. Place the finished jam in sterilized jars, close with plastic lids and store in a cool place.

Carrot jam

Ingredients:
1 kg carrots.
For the syrup:
1 kg sugar,
1.5 stack. water,
2-3 g of citric acid.

Preparation:
Cut the prepared carrots into small pieces, place in a saucepan, cook in a small amount of water until soft and pass through a meat grinder. Make syrup from water and sugar. Dip the carrot mixture into it in small portions and cook until tender for 40-50 minutes. Before the end of cooking, add citric acid, stir, let it boil and place in jars.

Dried carrots

Ingredients:
1 kg carrots,
200 g sugar,
5 g citric acid,
vanillin.

Preparation:
Wash the carrots thoroughly, peel and cut into slices no more than 1 cm thick. Sprinkle the carrot slices with sugar, citric acid and vanillin and place under pressure until the juice appears. Then bring the mixture to a boil over low heat. As soon as it starts to boil, remove from heat, drain the juice, place the carrot slices on a baking sheet and dry in the oven in a light oven so that the carrots remain elastic.

Freezing carrots

Select carrots for freezing. Small root vegetables without damage are suitable for this purpose. Wash, peel them and cut into strips, cubes or circles. You can grate carrots on a coarse grater, and small carrots, for example, can be frozen whole. Blanch the carrots prepared for freezing for 2-3 minutes, if they are whole - 5-6 minutes. After this, place the carrots in cold water for 2 minutes, then dry with disposable kitchen towels. Place the carrots in small portions in bags and place in the freezer.

Drying carrots

Blanch the washed carrots for 15-20 minutes, then cool in cold water. Peel the carrots and cut them in any way most convenient for you: circles, strips, cubes. You can grate it on a coarse grater or a Korean salad grater. Place the chopped carrots on a baking sheet and place in an oven preheated to 80°C for 5-6 hours, gently stirring them periodically. It is more convenient to use an electric dryer, setting the drying temperature to 40°C - at this temperature, all the beneficial substances in carrots will remain safe and sound. Cool the dried carrots and place them in jars or containers with tight-fitting lids.

Carrots for the winter, the preparations from which are especially convenient and profitable to make in a city apartment, will always come in handy, because carrots not only decorate our dishes, but also carry a lot of benefits. Busy housewives will appreciate the availability of ready-made dressing for first and second courses, and children will be happy with healthy and bright jam.

And be sure to take a look at our recipes for winter preparations. Happy preparations!

Larisa Shuftaykina

Who doesn’t remember the riddle from deep childhood: “A beautiful maiden is sitting in prison, but she let her braid out”? And every child knew what to answer! So the carrot goes with us all our lives - from the first two drops of carrot juice in the second month...

It is unlikely that anyone will deny the benefits of this sunny root vegetable. Indispensable for normalizing digestion and preventing acute respiratory viral infections, reducing the risk of cancer and early skin aging, an excellent antiseptic - carrots contain almost all the substances necessary for our bodies. Therefore, the question “to store or not to store for the winter” is not worth it. The question is different - how to make more blanks and as varied as possible.

We think we will cope with this today - we will try to consider and offer the most diverse and most interesting recipes for winter carrot preparations.

Preparations made only from carrots.Depending on what the preparations are planned for, they are prepared in various ways. Carrots are convenient both in a dried-cured state, and in frozen or canned form, so it is best to use all options based on your capabilities.

Frozen carrots

The easiest way to preserve semi-finished carrots for a long time. It is enough to wash and peel the root vegetables, cut into rings, cubes, strips or put under a coarse grater - and put them in plastic bags or containers in the freezer. In winter, such carrots are easy to use when preparing first courses, side dishes and any salads.

Dried carrots

Dried carrots are a tasty and healthy preparation. In winter, it is convenient to add it to soups and borscht, stewed potatoes and any porridge. There are several ways to dry carrots.

Straws
For this method, the brightest root vegetables are selected. To properly dry carrots, the root vegetables are washed and boiled for 10-15 minutes. Then peel and cut into strips (no more than 5-7 mm thick). Dry 1 layer at a time in the oven at +75ºС.

Grated on a coarse grater
Boil the washed carrots for 5 minutes, peel, grate on a coarse grater, dry in room conditions, dry in the oven, spread out in 1 layer, at a temperature of +75ºС. Depending on the duration of drying, carrots can be dried (slightly underdried) or dried. It is good not only for adding to dishes - many children (and adults) enjoy eating it just like that. Try it, very tasty)

Naturally preserved

Housewives in whose homes spices and hot seasonings are not welcome can prepare natural carrots, which can be used in winter for making salads or generally as an independent dish. It is also perfect for dietary nutrition.

In this video - how to prepare natural canned carrots for the winter

Salty

Salted carrots retain most of the nutrients and vitamins. Like all other salted vegetables, carrots prepared in this way are used in vinaigrettes and salads, in hot dishes and soups. Table varieties (Nantes, Moskovskaya zimnyaya, Gribovskaya) with a juicy orange color and a small core are best suited for pickling.

Carrots are salted both in unpeeled and peeled forms.

Pickling whole carrots in a tub
Brine

• Water - 1 l
• Salt - 60-65 g

Dissolve the salt in boiling water, boil the brine for 5 minutes. Cool and pour cold brine over the carrots.

Wash the carrots thoroughly, place them in rows in a prepared container (tub), pour in cooled brine, and place pressure on top of a wooden circle. The brine should be 10-15 cm higher than the carrot layer. After fermentation in room conditions for 4-5 days, the container is transferred to the cold, where it is left until winter.

If the housewife “overdid it” with salt when salting, the carrots can be pre-soaked in boiled water before eating.

Pickling chopped carrots
Wash and peel the carrots, cut them into circles, cubes, cubes. Pour a little salt into the bottom of the container, place the carrots 3/4 of the volume of the container, fill almost to the top with 6% cold brine, put pressure on it and leave for 4-5 days to ferment. Then transfer to the cold.

Salting with sterilization
Brine

• Water - 1 l
• Salt - 30 g

Soak the carrots in cold water for 15 minutes, wash, place in hot (+90ºС) water for 3-4 minutes, peel, cut into 1 cm thick slices and fill prepared jars with it. Pour hot (+80...+90ºС) brine and sterilize: jars with a capacity of 0.5 l - 40 minutes, 1 l - 50 minutes.

Pickled

Wonderful preparations are obtained by using a variety of marinades. These carrots will go great in winter in salads, vinaigrettes and as a side dish for meat. And of course, pickled carrots are good as a crunchy snack with a pleasant sweet and sour taste.

Recipe 1: Pickled carrots
For the marinade (per 1 liter of water):

• Salt - 50 g
• Sugar - 90 g
• Vinegar essence - 1 tbsp. spoon

Ingredients (per 1 liter jar):

• Carrot

• Allspice - 8 pcs
• Black peppercorns - 8 pcs.
• Cloves - 5 pcs.
• Bay leaf - 1-2 pcs
• Cinnamon, garlic or herbs - optional

Wash the carrots, peel them, place them in salted boiling water for 3-5 minutes, cool and cut into circles (if desired, into bars or slices). Place carrots in jars, pour hot marinade, sterilize for 20-25 minutes, roll up, turn over onto lids, wrap until cool. Sterilize jars with a capacity of 0.5 liters for 12-15 minutes.

Recipe 2: Bulgarian pickled carrots
For the marinade (per 1 liter):

• Salt - 30 g
• Sugar - 60-70 g

Wash the carrots, peel them, cut them into slices up to 1 cm thick, and place them in boiling water for 3-4 minutes. Pour 100 ml of 9% vinegar, 200 ml of vegetable oil into each liter jar, add carrots and 60 g of garlic, pour in hot marinade, sterilize for 15 minutes, roll up.

Winter salads, appetizers and caviar

Salads and carrot snacks require the introduction of other additional ingredients. These are usually tomatoes, sweet or bitter peppers, onions or garlic. It should be noted that carrot salads are very tasty. In addition to direct use as a snack, they are simply spread on bread or added to broth when preparing soup or borscht.

It is important that the carotenoids contained in carrots are not destroyed during heat treatment - this makes such preparations even more attractive. Today we offer two interesting recipes for winter carrot salads:

Autumn salad recipe

• Carrots - 2 kg
• Tomatoes - 1 kg
• Garlic - 3 medium cloves
• Salt - 1 tbsp. spoon
• Sugar - 2.tbsp. spoons
• Vegetable oil - 4 tbsp. spoons
• Apple vinegar - 2 tbsp. spoons
• Black peppercorns - 10 pcs.
• Cloves - 1-2 pcs.
• Ground coriander - 0.5 teaspoon

Grate the carrots on a coarse grater, peel and chop the tomatoes (using a meat grinder, blender, or by hand), and chop the garlic too. Sauté the carrots over low heat for 5 minutes, then add the tomatoes, garlic, sugar, salt and spices. Simmer under the lid closed for 20 minutes, stirring the vegetable mass occasionally. Add vinegar, stir and keep covered for another minute. Place into prepared jars, roll up, turn over onto lids and wrap well until completely cool.
The salad turns out tasty, beautiful, with an original delicate taste. It can be stored for up to a year in a cool, dark place.

Korean Carrot Recipe

• Carrots - 1 kg
• Garlic - 7-8 cloves
• Hot pepper - small piece

For the marinade:

• Water - 0.5 l
• Sugar - 6 tbsp. spoons
• Salt - 4 tbsp. spoons
• Vinegar 9% - 3 tbsp. spoons
• Vegetable oil - 1 glass

Grate the carrots on a special grater (or on a coarse grater if you don’t have a special “Korean” grater), mix with chopped garlic. Put hot peppers in a jar, fill with a mixture of carrots and garlic and pour boiling water for 15 minutes. Then drain the water, fill the jar with boiling marinade and immediately roll up. Turn over onto the lid and wrap until cool.
The vegetable oil in the preparation can be sunflower or olive, table vinegar can be replaced with wine or apple vinegar, and coriander or ground black pepper can be added if desired. That is, experiment, look for your “Korean” taste!

And in the next video, Elena Bazhenova shares her recipe for making a winter salad of carrots, tomatoes and peppers

Carrot caviar

This is one of our housewives’ favorite preparations. It is simple to prepare, stores well, and is usually one of the first to be eaten. By adding different ingredients and spices, you can prepare caviar differently every year so that it will always be a new “highlight” of the winter table.

Recipe for carrot caviar “Ryzhik” (from Ryabinushka_Sh)

• Carrots - 1.5 kg
• Tomatoes - 2 kg
• Garlic - 2 medium heads
• Ground black pepper - to taste
• Vegetable oil - 220 ml
• Salt - 1 tbsp. spoon
• Sugar - 4 tbsp. spoons
• Vinegar 9% - 2 tbsp. spoons

Peel and chop the carrots and tomatoes, add butter, sugar and salt and simmer for 1.5 hours over low heat, stirring occasionally. A quarter of an hour before readiness, add crushed garlic and pepper, after another 10 minutes, pour in vinegar, stir, hold under a closed lid for 3-5 minutes, place in prepared sterilized jars and roll up. Turn over onto lids, wrap well and leave until cool.

Winter carrot sweets

Such preparations are incredibly healthy and tasty.

Carrot juice and puree

Of course, like any juice, freshly prepared carrot juice will be both healthier and tastier than canned juice. But canning juice is an excellent alternative to purchased juice, and preparing “your own” juice from country carrots that have just been brought from the garden is always the right decision.

Carrot juice recipe

• Carrots - 1 kg
• Water - up to 1 l
• Sugar - 1-2 tbsp. spoons

Wash the carrots, peel them, chop them, cook in a small amount of water (1.5 - 2 cups) until softened. Cool, beat with a mixer until smooth. Add sugar to 500-600 ml of water and boil for several minutes. Combine the hot syrup and carrot mixture, bring to a boil, cook for 5 minutes, pour into sterilized jars, and roll up. Turn over onto lids and wrap until cool.

If you add apple or pumpkin juice to carrot juice, you will get products that are wonderful in taste and nutrition, and will wait in jars until the next harvest. And in winter, you can add citrus juice to canned carrot juice or color it with various additives and spices.

Carrot jam

Carrot jam can become a decoration and highlight of any table (even not in winter)) Beautiful orange color, tasty and a little unusual, it often becomes a favorite treat for children. It is prepared exactly according to the same principle as fruit or berry jam.

Recipe for jam “Orange Miracle”

• Carrots - 1 kg
• Sugar - 0.5-1 kg
• Citric acid - 2-3 g

Wash the carrots, peel them, cut them into equal pieces (slices, circles, cubes - if desired), add sugar and leave for a day to release the juice. Add a little water and cook over low heat until tender. Add citric acid (or lemon juice), boil for a few more minutes, put into ready-made hot sterilized jars and roll up. Turn over onto lids and wrap until cool.

You can add orange or lemon peels, lemon balm (leaves), cinnamon, mint, vanillin, and so on to carrot jam. The result is an “unrecognizable” unusual and tasty jam. You can decorate a cake with it, serve it with tea, or just spread it on bread)

Some housewives cut carrots into stars for jam - then the dish turns out unusually beautiful. Try to do this - and you will definitely become the star of the culinary arts of the new 2015!

In the next video - another video recipe for jam, from young carrots with cinnamon

Carrot jam

This rather unusual dish for us in the Middle East was known several centuries ago. No one there was bothered by the fact that the sweet dish was made from a vegetable. Although, why vegetables? In 2001, carrots officially became... a fruit! Yes, yes, and this happened precisely thanks to carrot jam, which in Portugal is a national delicacy and an export item, but in the European Union it is impossible to make preserves and jams from vegetables. EU officials had to cheat and recognize carrots as a fruit!

That is why today we will definitely offer you a recipe for this delicacy! In the meantime, here are a few “jam” nuances.

It is very important not to overcook! The jam should be quite thick and slightly viscous, but not hardened like jelly. It is recommended to cook it at a temperature slightly above +100ºС (exactly: +103...+104ºС). You can determine readiness by placing a spoonful of jam in the refrigerator for a few minutes. If a film with wrinkles appears on the surface, the treat is ready!

The simplest carrot jam is with the addition of only sugar and lemon. But you can color the carrot delicacy with any additive - pumpkin, zucchini, beets, cinnamon, nutmeg... as much as your imagination allows!

And here is the promised recipe, thanks to which our carrots are considered a fruit in the European Union. He will be presented in the next video by Tatyana Litvinova

Carrots with fruits and berries

You can prepare carrots with fruits or berries. This will also be a tasty “find” on a cold winter day, reminiscent of a bright sunny summer and golden carrot autumn.

Recipe "Carrots with apples"
Marinade

• Apple juice - 0.5 l
• Vegetable oil - 100 g
• Coriander seeds - 1 tbsp. spoon
• Water - 0.5 l

Wash and peel the carrots, cut into thin slices or put under a coarse grater. Wash sour apples and cut into slices or slices. Place carrots and apples in layers in sterilized jars, pour boiling marinade over them and roll up. Turn over onto the lid and wrap.

Recipe "Carrots with gooseberries"

• Carrots - 1 kg
• Gooseberries - 1 kg
• Sugar - 0.3 kg

Peel the carrots, boil and puree (mash). Boil gooseberries in a small amount of water and puree. Mix the grated carrots and gooseberries, add sugar, bring to a boil and immediately put into hot jars and roll up. By adding various fruits, berries and spices to the preparations, you can achieve a rich “carrot-fruit-berry” variety for winter tables.

Unlike delicate tomatoes and capricious eggplant aristocrats, the tough little carrots are perfectly stored all winter. Perhaps it is precisely because fresh carrots do not disappear from store shelves all year round that canned carrots are not as popular as squash caviar, lecho or eggplant sauté, or maybe housewives simply do not know the recipes for such carrot snacks. In fact, you can make a lot of all kinds of delicious preparations from carrots, which will not only diversify the winter menu, but will also be useful for decorating salads and various main courses.

Whole pickled carrots

Components:

• orange-red, young carrots 8-10 cm long - 2 kg;
• garlic – 4 medium-sized heads;
• chilli pepper - 2 small, preferably red peppers;
• corn oil - 2 cups.

Carrots can be pickled whole for the winter

For the marinade:

• filtered water – 2 l;
• salt – 2 tbsp. l.;
• vinegar essence 80% - 4 tbsp. l.;
• sugar – 4 tbsp. l.

Cooking steps:

1. Trim the tops from root vegetables and place them in a bowl of cool water for a quarter of an hour. When the dirt has settled, wash the carrots with a soft brush or foam sponge.

2. Divide the garlic cloves, peel them and chop them with a knife (or in a blender).

Attention! The garlic needs to be chopped, not pressed through a press!

3. Cut the peppers lengthwise, remove the seeds from them, and cut the remaining halves into thin transverse strips.

Small young carrots are used for this dish.

4. Boil water in a wide saucepan, divide the carrots into several portions, place each of them in turn in a metal colander and immerse them directly in boiling water for 2 minutes. Immediately cool the carrots blanched in this way under the tap; when the water has drained, place the root vegetables in pre-heated liter jars.

Advice. It is most convenient and safe to sterilize jars not over steam, but in a large gas or electric oven. Place the washed jars on a baking sheet, slide it into the cold oven, close the door and turn the heat up to full. After 20 minutes, turn off the oven and wait for the hot jars to cool slightly.

5. Divide the chopped garlic and hot pepper into portions according to the number of jars you get. Pour the seasonings on top of the carrots, shake the jars lightly so that the pepper and garlic pieces fall down.

6. Pour the oil into a deep frying pan, heat it until smoking and let cool slightly.

You can pickle carrots not only whole, but also cut into rings.

7. Pour warm calcined oil into jars with carrots in equal doses.

8. From the indicated components (except for the essence!), cook the marinade. When it boils for 3-4 minutes, turn off the heat under it and only then pour acetic acid into the brine.

9. Immediately fill the jars with carrots with marinade and place them for sterilization in a wide container, a quarter filled with hot water.

10. Sterilize the pickled carrots for 30 minutes, then seal the lids on the canned goods and let them cool naturally.

Korean canned carrots

Components:

• large, autumn carrots with a tender core - 3 kg;
• light onion – 500 g;
• Ideally sesame oil, but sunflower or corn can be used – 1 cup;
• table vinegar 9% – 150-180 ml;
• salt – 2 tbsp;
• sugar – 1 glass;
• garlic – 2 large heads;
• ground coriander – 2 tbsp. l.;
• black pepper – 1 tsp;
• grated bay leaf - 1 large pinch.

Korean canned carrots

Preparation procedure:

1. Wash the root vegetables and peel them with a vegetable peeler. Divide the garlic into cloves and remove the husks. Remove the cover scales from the bulbs.

2. Using a “Korean” grater (the correct name for which is a Berner grater), chop the carrots into thin, long noodles. Press the garlic cloves through a press, cut the onions into cubes.

3. Place the carrot shavings in a large bowl, pour vinegar over it, add salt, spices, sugar and garlic puree. Mix the vegetable mixture thoroughly.

Advice. The most convenient way to mix carrots is not with a spoon, but with your hands, wearing disposable culinary gloves for this.

4. Pour oil into a deep frying pan, add chopped onion and fry it until deep brown.

To prepare you will need 9% vinegar

Attention! Don’t be afraid to overcook the vegetable; you won’t need it later. The purpose of the onions in this recipe is to impart their flavor to the oil.

5. Pour hot oil through a steel strainer into a bowl with pickled carrots, and discard the onions fried until black. Knead the vegetable preparation again, cover it with a large dish, place a weight on top of it and leave this whole structure alone until the next day.

6. In the morning, place the salad in baked 0.5 liter jars, compact the carrot noodles that have limp in the marinade, and pour the remaining juice in the bowl into the jars.

7. Place the container with carrots in a boiler with hot water, wait until it boils and sterilize the salad for 10 minutes.

8. Roll up the jars with “Korean” carrots, turn them over and cover them with an old blanket.

9. When the canned food has cooled, clean out the basement or closet.

Carrots are grated on a special grater

Carrot caviar

Components:

• large carrots, late varieties – 2 kg;
• fleshy, very ripe tomatoes - 1 kg (or 0.7 liters of pre-made thick homemade tomato juice);
• garlic – 3 large cloves;
• sunflower oil – 1/2 cup;
• sugar and apple cider vinegar - 2 tbsp each. l.;
• salt – 1 tbsp. l.;
• whole cloves – 2 buds;
• black pepper – 12 peas;
• chopped coriander – ½ tsp.

Carrot caviar

Preparation:

1. Wash the carrots well, peel, rinse again and chop on a grater with large round holes.
2. Place the washed tomatoes in a large colander and immerse them directly in boiling water for a couple of minutes.
3. Immediately cool the blanched tomatoes with ice water. When the tomatoes are slightly dry, remove their skins. Strain the tomato pulp through a metal colander with small holes.
4. Pour oil into a cauldron or thick-walled saucepan, place carrot shavings in it and fry them for 5 minutes. Then add tomato puree (or juice) and garlic pressed through a press to the carrots.
5. Crush the peppercorns along with the clove buds with a pestle or rolling pin and pour the spicy crumbs into the caviar preparation.
6. When the vegetable mixture boils, add sugar, ground coriander, and add salt last.
7. Cover the cauldron with a lid, simmer the caviar for 20 minutes, pour vinegar into it, and after 1 minute turn off the burner.
8. Immediately place the carrot caviar into sterile jars, seal them with a sealer, place the lids down and wrap them in an old blanket. Turn the cooled canned food into its normal position and put it in a cupboard or pantry.

Caviar is prepared from late varieties of carrots

Advice. If you have an electric meat grinder or a food processor with a set of shredding attachments, you can not bother with a grater, but easily and quickly chop carrots using these devices.

Winter salads, marinades and carrot caviar, as well as any other canned vegetable snacks, can be served as a side dish with boiled and fried poultry, fish, meat, mashed potatoes, or even as a completely independent dish.

Canned carrots - video recipe

Carrot preparations - photo

“What is born in the summer will come in handy in the winter” is one of the wisest folk proverbs, and it is simply impossible to disagree with it. Since ancient times, humanity has sought to store food for future use. Despite the fact that now you can buy any fruits and vegetables at any time of the year, the tradition of canning still remains relevant for many housewives. After all, how nice it is to open a jar of preserved food rolled up with your own hands in the cold winter!

Carrots are a very popular root vegetable in the vastness of our Motherland, which is used in the preparation of a huge variety of dishes. Carrots are an indispensable ingredient in many salads and first courses; they are used for preparing second courses and snacks. It is quite natural that this particular vegetable is the record holder for canning.

At the moment, there are quite a few ways to prepare carrots. One of them is canned carrot salad for the winter. This kind of preservation is a godsend in winter. Firstly, this salad can be eaten as an independent dish or as a snack. Secondly, carrot salad is often used as a frying base for first courses. Thirdly, such preservation will be an excellent addition to any meat or fish dish.

Despite the fact that there are many recipes for preserving carrot salads for the winter, there are certain rules that must be followed without fail.

Thus, most culinary specialists unanimously assert that the jars in which the preserved food will be stored should first be very thoroughly washed and sterilized for several minutes. It would also be a good idea to sterilize lids for preservation.

How to prepare carrot salad for the winter - 15 varieties

Korean carrots are one of the most beloved and popular dishes among our compatriots. It is quite natural that many people try to prepare carrots prepared in this way for the winter.

Ingredients:

• Carrots - 3 kg.
• Salt - 2 tbsp. l.
• Sugar - 200 gr.
• Vegetable oil - 100g.
• Vinegar - 100 gr.
• Ground coriander - 2 tbsp. l.
• Ground black pepper - 1 tsp.
• Garlic - 2 heads
• Hot red pepper - 1 tsp.

Preparation:

First you need to prepare the main ingredient - carrots. To do this, grate the vegetable using a Korean carrot grater, place it in a deep basin or bowl and add sugar, salt, pepper, chopped garlic, vinegar and vegetable oil. Next, all these ingredients should be thoroughly mixed and left to brew for about 8 - 10 hours in a cool place.

After the required time has passed, the carrots, along with the resulting juice, should be placed in jars. Then, the filled jars should be sterilized for 10 minutes.

After this procedure, the jars can be rolled up with lids and left to cool.

It is important that when cooling the jars are in an inverted position, that is, upside down.

This recipe for carrot salad for the winter cannot be called popular. Many housewives are simply afraid to use it in practice, since for many, canning and broth are two incompatible things. However, if you are a lover of experiments, then this dish is just for you.

Ingredients:

• Carrots - 750 gr.
• Onions - 200 gr.
• Tomato paste - 2 tbsp. l.
• Vegetable oil - 100 ml.
• Broth - 120 ml.
• Sugar - 1 tsp.
• Vinegar - 100 ml.
• Bay leaf, black pepper - to taste

Preparation:

We clean and wash the carrots and onions. Cut the onion into thin half rings and grate the carrots. Pour the oil into the frying pan and bring almost to a boil. When it is well heated, put the vegetables in the pan and fry for about 10 minutes, stirring constantly. After this time, add tomato paste and fry for another 10 minutes. Next, add sugar, vinegar and broth to the pan and simmer until the vegetables are completely cooked. A few minutes before it’s ready, add bay leaf and pepper to the salad.

Pour the finished salad into prepared jars and roll up.

Such a juicy and tasty salad is simply an inexhaustible source of vitamins and nutrients that our body needs so much in winter. Pepper and carrot salad is especially tasty to eat with fresh black bread.

Ingredients:

• Tomatoes - 1 kg.
• Pepper - 1 kg.
• Carrots - 1 kg.
• Onion - 1 kg.
• Sugar - ½ tbsp.
• Salt - 5 tsp.
• Vegetable oil - 1 tbsp.
• Vinegar - 1 tbsp. l.

Preparation:

We clean, wash and dry the vegetables. Chop the carrots, onions and peppers into large strips, and grate the tomatoes onto a fine grater, or pass them through a meat grinder. When all the components of the dish are prepared, you can proceed directly to the process of preparing the salad. To do this, place onions, peppers, carrots and twisted tomatoes in a deep saucepan, mix and place on low heat. After 5 minutes, add salt, sugar, vegetable oil to the vegetables and mix thoroughly.

The vegetable salad should be brought to a boil, and when it boils, reduce the heat slightly and simmer covered for about 20 minutes. At the very end of cooking, add vinegar. Salad ready!

Now, put the prepared salad of peppers and carrots in jars, roll them up and leave them to cool upside down.

The recipe for “Apple” salad has been known for a long time; our grandmothers used it. Nowadays, such a salad is not rightly forgotten, but in vain. Tasty and juicy carrots with an apple will take each of us back to childhood and give us the opportunity to enjoy a rich and pleasant taste.

Ingredients:

• Carrots - 500 gr.
• Green apples - 500 gr.
• Horseradish - 500 gr.
• Vegetable oil - 2 tbsp. l.
• Water - 2 glasses
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar - 1 tbsp. l.

Preparation:

Wash apples, carrots and horseradish. Peel the carrots. Now these ingredients should be grated on a coarse grater and placed in washed and sterilized jars. Now let's start cooking the marinade.

Pour water into a deep saucepan and add sugar, salt, and vinegar. Bring the contents of the pan to a boil and cook for several minutes. The marinade is ready. We wait for it to cool down a little and fill the contents of the jars with it. Next, pour one tablespoon of vegetable oil into each jar, cover with a lid, and set for 10 minutes. sterilize and roll up.

The finished “Apple” salad should cool. Cans of preserved food must be turned upside down and wrapped in a warm blanket.

A very tasty and bright salad that will remind you of warm, sunny days in the cold season.

Ingredients:

• Carrots - 1.5 kg.
• Bell pepper - 1 kg.
• Tomatoes - 1 kg.
• Onions - 0.5 kg.
• Tomato juice - 500 ml.
• Vinegar - 75 ml.
• Vegetable oil - 100 ml.
• Salt - 1.5 tbsp. l.
• Sugar - 60 gr.
• Sweet red paprika - 2 tbsp. l.

Preparation:

Peel the carrots and onions. Wash tomatoes, onions, carrots and peppers. Grate the carrots using a Korean carrot grater. Cut the pepper into strips. Cut the tomatoes into large slices and grind in a blender. Cut the onion into small half rings.

We start preparing the salad by mixing carrots with tomatoes and tomato juice in a deep saucepan. The contents of the pan should be brought to a boil and simmered for 30 minutes. After this time, add onion, pepper, paprika, oil, salt and pepper to the pan and simmer for another 20 minutes. At the very end, add vinegar to the salad, immediately pour into jars and roll up.

Having opened a jar of this salad in winter, it would be very appropriate to add just a little garlic to it before serving.

Carrot-garlic salad is a real find for lovers of spicy foods. It is perfect as a snack for any table with alcoholic drinks.

Ingredients:

• Carrots - 1 kg.
• Garlic - 200 gr.
• Vegetable oil - 1 cup
• Water - 4 glasses
• Salt - ½ cup

Preparation:

Peel and wash the carrots and garlic. Cut the carrots into medium-sized cubes, chop the garlic very finely. Now you should combine the carrots, garlic and vegetable oil and mix thoroughly. Now let's start preparing the brine. To do this, mix salt with water and boil for several minutes.

Pour the carrot-garlic mixture with brine, mix and place in prepared jars. Now cover the jars with lids and sterilize for about 25 minutes. and roll it up. The finished preserve must cool completely, and then it can be hidden in storage areas.

The “Marinated” salad can be called special with full confidence. Firstly, only real gourmets can appreciate its taste. Secondly, such a salad is used as a complement to the main dish, as a result of which its consumption is quite small.

Ingredients:

• Carrots - 400 gr.
• Bay leaf - 4 pcs.
• Black peppercorns - 8 pcs.
• Salt - 1 tbsp. l.
• Sugar - 1 tbsp. l.
• Garlic - 2 cloves
• Hot pepper - 1 pc.
• Water - 500 gr.
• Vinegar - 50 gr.
• Vegetable oil - 30 gr.

Preparation:

Put water on the fire and bring to a boil. While the water is boiling, peel the carrots, wash them and cut them into thin, oblong slices.

As soon as the water boils, add salt, sugar, bay leaf and peppercorns. After about 2 - 3 minutes. The marinade is ready. Now add carrots to it, bring it to a boil again and boil for 5 minutes. After this time, add vinegar and vegetable oil to the carrots and cook for a couple more minutes.

Next, remove the marinated carrots from the heat, add garlic and hot pepper cut in half, mix, put in a jar and roll up. The finished jar of “Marinated” salad should be sterilized for 15 minutes. Carrots are ready for winter!

This salad can be stored for quite a long time, however, experienced chefs do not recommend eating it after eight months.

“Winter” salad is a real splash of taste and color, and carrots in this salad are the main violin, which only emphasizes the taste and enhances the aroma of this dish.

Ingredients:

• Carrots - 1 kg.
• Tomatoes - 2 kg.
• White onion - 1 kg.
• Bell pepper - 2 kg.
• Hot pepper - 1 pod
• Garlic - 4 cloves
• Sand - 200 gr.
• Salt - 1.5 tbsp. l.
• Vegetable oil - 300 gr.
• Vinegar - 100 gr.

Ingredients:

Wash the tomatoes and grind them through a meat grinder. Place the resulting tomato puree in a deep saucepan and put on fire. The tomatoes should boil for about 20 minutes. After this time, chopped garlic, finely chopped hot pepper, salt, sugar and vegetable oil should be added to them. Everything should be mixed and boiled for 5 minutes.

Peel the carrots, wash them and grate them on a coarse grater. Wash and remove the stems and seeds from the sweet pepper. We clean and wash the onions. Peppers and onions should be cut into small cubes. Now add carrots, onions and peppers to the tomato with spices, mix and cook until tender. At the very end of cooking, pour vinegar into the pan and mix everything thoroughly again. Winter salad is ready.

Pour the finished salad into sterilized jars, roll it up and turn it over. When the jars have cooled down, you can hide them.

The “Fruits of Summer” salad can be called a kind of assortment, which consists of the most popular summer vegetables.

Ingredients:

• Carrots - 800 gr.
• Bell pepper - 1.2g.
• Onions - 8 pcs.
• Green tomato – 10 pcs.
• Vegetable oil - 200 ml.
• Vinegar - 200 ml.
• Sugar - 4 tsp.
• Salt - 3 tbsp. l.
• Ground black pepper - 3 pinches

Preparation:

We clean and wash the onions and carrots. Wash the tomatoes and peppers and remove the stems. Now let's start cutting. Cut the pepper into large strips and the tomatoes into medium-sized cubes. Cut the onion into half rings and grate the carrots on a coarse grater.

Place the chopped vegetables in a deep saucepan, mix, add salt, pepper, sugar, season with vegetable oil and let simmer for 20 minutes. on low heat. It is important to know that our winter salad should be simmered for 20 minutes from the moment it boils. 5 minutes before it’s ready, add vinegar to the salad and mix everything thoroughly.

Pour the finished salad into washed and pasteurized jars, roll it up, cool it and put it in a cool place for storage.

Carrot and bean salad for the winter is very rich in vitamins and beneficial microelements. When there are children in the family, then such a salad is simply a necessity. With its help, both adults and children will be able to maintain their immunity throughout the year at the proper level.

Ingredients:

• Carrots - 1 kg.
• White beans - 1 kg.
• Sweet pepper - 1 kg.
• Onions - 1 kg.
• Tomato juice - 3 l.
• Salt - 2 tbsp. l.
• Sugar - 150 gr.
• Vinegar - 2 tbsp. l.
• Hot pepper - 0.5 pods
• Garlic - 1 head
• Sunflower oil - 200 gr.

Preparation:

First, prepare the beans. It needs to be soaked for several hours and then boiled until cooked.

We clean and wash the carrots and onions. Wash the sweet peppers, remove seeds and stems. Three carrots on a coarse grater. Cut the onion and bell pepper into small cubes.

In a deep saucepan, mix beans, onions, bell peppers, carrots, sugar, vinegar, salt, tomato juice and put on fire. When our salad boils, reduce the heat and cook it under a closed lid for an hour, stirring regularly.

After an hour, add crushed garlic, vegetable oil and chopped hot pepper to the salad and cook for another 15 minutes.

Pour the prepared salad into washed and sterilized jars and roll up. When it cools down, you can hide it.

Carrot-tomato salad is a rather specific dish due to the fact that such a salad can be used as a seasoning or a base for frying.

Ingredients:

• Carrots - 2 kg.
• Tomatoes - 3 kg.
• Tomato paste - 2 tbsp. l.
• Garlic - 1.5 heads
• Salts and sugar - to taste

Preparation:

We wash the tomatoes, remove them from the stalks, cut them into slices and pass them through a meat grinder. We clean and wash the carrots and garlic. Grate the carrots on a coarse grater.

Place the twisted tomatoes in a deep saucepan and bring to a boil. As soon as they boil, add carrots to them and stir. Then we add tomato paste, salt, sugar and garlic pressed through a garlic press. The “carrot-tomato” salad should be cooked for about an hour over low heat, after which it is poured into jars, rolled up and sterilized. Cooled jars are ready for storage.

As unusual as the name of this salad is, its taste and appearance are equally unusual. “Manjo” salad can be served as an independent appetizer dish on any table, even a festive one.

Ingredients:

• Carrots - 400 gr.
• Tomatoes - 4 kg.
• Eggplants - 3 kg.
• Bell pepper - 3 kg.
• Onions - 2 kg.
• Vegetable oil - 300 gr.
• Vinegar - 150 gr.
• Salt - 100 gr.
• Sugar - 150 gr.
• Ground black pepper - ½ tsp.
• Hot pepper - ¼ pod

Preparation:

Wash and grind the tomatoes into a meat grinder. Peel, wash and grate the carrots on a coarse grater. Peel the onion, wash it and cut it into half rings. We wash, remove the stalk and cut the eggplants. Wash, remove seeds, remove the stem and cut the sweet pepper into strips. Peel the garlic and, together with the washed hot pepper, chop it very finely.

Now mix all the prepared vegetables in a deep saucepan, add vegetable oil, salt, sugar, vinegar and black pepper to them and simmer for about one hour.

Pour the finished salad into sterilized jars and roll up.

Manjo salad is ready!

This recipe will give you the opportunity to enjoy the unusual and piquant taste of carrots in winter. True connoisseurs of this vegetable will appreciate these pickled carrots. It will become a real “highlight” on the table during the cold season.

Ingredients:

• Carrots - 400 gr.
• Cinnamon - 0.5 tsp.
• Cloves - 8 pcs.
• Allspice - 10 pcs.
• Water - 1 l.
• Salt - 3 tbsp. l.
• Sugar - 1.5 tbsp. l.
• Vinegar - 1 tbsp. l.

Preparation:

We clean the carrots, wash them, cut them into three parts and place them in boiling water for a few minutes until they become slightly soft. Then we pull it out and lower it into cold water, or take it to a cool place.

Place cinnamon, cloves, and allspice at the bottom of the pasteurized jar. Place carrots tightly on top of them. Now the contents of the jar should be filled with brine.

To prepare the brine, bring 1 liter to a boil. water. Pour 1.5 tbsp into boiling water. l. sugar, 3 tbsp. l. salt. and let the water boil. After about 5 minutes, add vinegar to the brine and after 1 minute you can pour it over the carrots.

Cover the jar filled with carrots, spices and brine with a lid and set it to sterilize for 15 minutes, after which we roll it up.

“Zest” carrot salad is ready!

A special feature of the “Hunter” salad is that it contains white cabbage. It is this that gives it an inimitable taste that cannot be confused with any other.

Ingredients:

• Carrots - 1 kg.
• Onions - 1 kg.
• White cabbage - 2 kg.
• Tomatoes - 1 kg.
• Sweet pepper - 1 kg.
• Vegetable oil - 200 gr.
• Sugar - 200 gr.
• Vinegar - 200 mg.
• Salt - to taste

Preparation:

Wash, finely chop and mix the cabbage. Now you need to let it stand for a while so that it can infuse. At this time we are preparing other vegetables. We clean and wash the carrots and onions. Cut the carrots into small strips and the onion into half rings. Wash the tomatoes and bell peppers and cut them into medium-sized cubes. When the vegetables are prepared, add them to the cabbage. We also put salt, sugar, vinegar, and vegetable oil there. Mix everything and let it brew for 30 minutes.

When juice appears at the bottom of the pan with vegetables, you can put it on the fire. The “Hunter” salad is cooked for about 15 minutes, after which it is poured into washed and sterilized jars and rolled up. Bon appetit!

“Sweet Carrot” is perhaps one of the most extravagant salads for the winter. Some people also call it “Carrot Jam”, however, this name is not entirely correct, since this product consists of clearly defined pieces of carrots.

Ingredients:

• Carrots - 1 kg.
• Sugar - 1 kg.
• Hot water - 2l.
• Vanilla sugar - 10g.

Preparation:

Peel, wash and cut the carrots into medium-thick slices. Put 500 gr on fire. water and bring it to a boil. Place chopped carrots in boiling water and boil for 3 minutes, then remove and cool.

At this time, prepare the syrup. Pour the remaining water over the sugar and bring to a boil, stirring constantly. Sugar should completely dissolve in water. Cool the resulting syrup slightly.

Place the cooled carrots in a deep saucepan, pour warm syrup and let cool completely. When the carrots and syrup have cooled, we proceed directly to cooking the jam. It should be cooked in two stages. The first step is to bring the contents of the pan to a boil and let it cool. The second stage is to bring the carrots with syrup to a boil again and cook for 20 minutes. Next, place the boiling jam in a clean jar and seal it with a lid. Bon appetit!