Pickled carrots for the winter recipe. Pickled Instant Carrots

13.04.2019 Vegetable dishes

A bright, juicy root crop, carrots are present in almost every dish. It is added to soup, salad, second, porridge, dessert and pastries. The popularity of the vegetable is due to the fact that in its composition it contains a significant amount of essential vitamins and elements for human body. Pickled carrots are no different from fresh ones. In it, the necessary substances are similarly stored. The preparation perfectly complements the dish and fortifies the body.

Traditional option

Lovely salad to winter table pickled carrots for the winter in jars, cooked according to delicious recipe. It is better to use fruits of the same, small size.

Products:

granulated sugar - 55 g;
table salt - 55 g;
table vinegar - 220 ml;
carrots - 3.5 kg.

The order of your actions:

Rinse the main ingredient. Put in a large container and fill with cold liquid. Peel off the skin with a thin layer, remove the inedible parts. Treat the processed fruits in boiling liquid for 1-3 minutes. Put in a colander, leave to dry. Divide the carrots tightly into clean, sterile jars.
We proceed to the preparation of the marinade. Pour water into a saucepan, add granulated sugar, salt for canning. After boiling, cook for several minutes until the bulk ingredients are completely dissolved. Remove from stove and combine with acid.
Fill containers with hot marinade, cover and sterilize for 15-30 minutes. Carefully remove the container with the contents and roll up hermetically. After cooling, put in the cellar or refrigerator.

spicy snack

Bright rich aroma will cheer you up on a cold winter evening. The snack is easy and simple. Let's figure out how to pickle carrots.

Products:

root crop - 1.7 kg;
pure water - 1.2 l;
vinegar - 50 ml;
laurel - 2 sheets;
granulated sugar - 90 g;
carnation - 2 inflorescences;
table salt - 60 g;
cinnamon on the tip of a knife;
peppercorns - 4-5 pcs.

Rinse the vegetable thoroughly, cut off the skin with a thin layer. Bring water to a boil in a saucepan, season with plenty of salt. Put the finished root crop for 5-7 minutes. Strain and refrigerate.
Wash jars and sterilize. Put spices on the bottom of each container: cloves, laurel, pepper, cinnamon. Chop the fruit into medium-sized rings, and then carefully fill the container.
Pour the filtered liquid, sugar, canning salt and acid into a saucepan. After boiling, cook until completely dissolved. bulk products.
Fill jars with hot marinade, cover and sterilize for 20-30 minutes. Roll up tightly, turn over. After cooling, remove to the cellar or refrigerator.

Snack "Quick and tasty"

The carrot crop has been born and you do not know what to do with it. It's time to try to preserve a juicy root crop. pickled carrots fast food it turns out fragrant and pleasant to taste.

Products:

coriander - 10 g;
garlic - 4 cloves;
medium-sized carrots - 0.7 kg;
apple cider vinegar 80 ml;
black pepper - 10 g;
table salt - 50 g;
granulated sugar - 30 g;
cumin - 10 g.

The order of work is as follows:

Rinse the root crop, peel off the peel with a thin layer and cut on a grater for vegetable salads, straw. Boil water in a kettle. Place the carrots in a convenient roomy pan and pour hot liquid, then immediately drain it.
Dry the vegetable slices, put them in a clean and dry container, add seasonings and crushed garlic through a sieve, salt for canning and granulated sugar. Mix thoroughly with light, massaging movements. At the very end, pour in the acid, stir.
Cover, leave on the kitchen table for half an hour. Arrange in clean sterile jars, sterilize for 10-15 minutes. Roll up tightly, turn over. Remove the cooled workpiece in the cellar or refrigerator.

Salad with onions

The workpiece is considered universal, since it can be prepared for the winter or before serving. Preservation is pleasant and delicate in taste. How to pickle carrots for the winter in jars correctly? Let's deal with this issue in more detail.

Products:

carrots - 1 kg;
onion - 1 kg;
granulated sugar - 60 g;
table salt - 40 g;
table vinegar - 50 ml;
a mixture of spices (coriander, black pepper, red, ground paprika) - 20 g.

Rinse and peel purchased vegetables. Cut off parts that are not edible. Chop into medium sized rings.
Pour the required amount of water into a saucepan, add non-iodized salt, granulated sugar and a mixture of seasonings. The last component can be used ready-made, special for vegetable salads. Boil, remove from the stove and pour in the acid. Stir until the dry ingredients are completely dissolved.
Arrange the vegetables tightly, in layers, in clean, processed jars. Fill with hot marinade, cover and sterilize for 20-30 minutes. Close and refrigerate after cooling.

Preform without sterilization

A recipe for pickled carrots for the winter without sterilization is suitable for those who have too little time to preserve vegetables. The salad is spicy and delicious.

Products:

carrots - 2 kg;
filtered water - 2 l;
granulated sugar - 170 g;
garlic - 8 cloves;
chili - 30 g;
black pepper - 15 peas;
sweet peas - 15 pcs.;
laurel leaves;
carnation - 10 inflorescences;
table salt - 120 g;
dill umbrellas;
table vinegar - 120 ml.

Operating procedure:

Wash and clean the main ingredient thoroughly. Chop into strips using a special grater for salads. Remove the cloves of garlic from the husk and cut into several pieces, and chili - into rings. Seeds can be left on if you like. sharp blanks.
Wash the jars thoroughly with soap and warm in the oven. Put seasonings, garlic, dill umbrella, laurel, several rings on the bottom of the containers hot pepper.
Tamp the carrots tightly, fill the containers with boiling water, cover and leave for a quarter of an hour. After the time has elapsed, drain the liquid back into the pan, add salt and granulated sugar. Heat on medium heat until completely dissolved. During this time, the brine should boil. Remove from stove, add acid, stir.
Fill containers with contents with hot marinade, seal tightly. Cool upside down and put in the cellar (refrigerator). A savory snack, ready to eat after a month.

Carrots with garlic

vegetable snack turns out to be very sharp. Therefore, this cooking recipe is not suitable for everyone, but only for connoisseurs of burning and savory vegetables.

Products:

carrots - 1.2 kg;
granulated sugar - 90 g;
laurel - 3 sheets;
table salt - 90 g;
garlic - 220 g;
black pepper - 27 pcs.;
table vinegar - 220 ml;
filtered liquid - 2 l;
carnation - 12 inflorescences.

Wash, peel and chop bright, juicy root crops into rings of medium thickness up to 5 mm. Divide the garlic into slices, remove the husk and cut into slices.
Wash the jars with soap and dry in the oven. Spread garlic, cloves, peppercorns, lavrushka on the bottom, and then fill the container with vegetables.
Pour water into a saucepan, add canning salt and granulated sugar. Cook until completely dissolved. Remove from heat and pour in acid. Stir, fill containers with carrots. Close tightly, turn over and refrigerate.

with an apple

The combination of vegetables and fruits in canned snacks is considered unusual for many people. In any case, the appetizer is very juicy, tasty and fragrant. It is allowed to use as a salad, dessert. Harvesting will diversify the meager winter menu and recharge your vitamins before the summer.

Products:

carrots - 1 kg;
sour apples - 1 kg;
clean water - 500 ml;
apple juice - 500 ml;
coriander seed - 20 g;
oil - 100 ml.

Prepare like this:

Rinse the root crop, peel off the skin with a thin layer and chop into rings. Rinse the apples, remove the core and cut into slices.
Wash the jars with soap and soda solution, dry in the oven. Put in layers in a prepared container, tamping tightly.
Pour water into a saucepan fruit juice, add salt, spices, oil. Bring to a boil with regular stirring.
Fill ready marinade, roll up tightly and turn over. After cooling, put in the refrigerator, cellar, and it is also allowed to store at room temperature in a dark place.

The above recipes help to surprise relatives and diversify the collection of homemade preparations. Due to its versatility, the dish is used as a snack or additional ingredient in salads, the second, etc. Give softer and delicate taste you can, if you boil the vegetable until it is almost completely softened.

Carrots are a simple and common vegetable. In our diet, it is present in different forms almost daily. Yes, and a red root crop is available at any time of the year. The price is relatively high only when the first young carrot appears on the shelves. Probably, this is due to the fact that preparations from carrots themselves are rarely made (although it is included in most salads that we roll up for the winter) and completely in vain. An example of this is the famous and popular Korean carrot. But this is not the only recipe by which it can be prepared. Harvested for future use, carrots are no less tasty and healthy than all other vegetables. It will diversify our casual table and save time on cooking other dishes, for example,. In this material, you will learn how to pickle carrots.

Marinated carrots in Korean

This dish can be prepared ahead of time without heat treatment, which is very convenient. Since it takes enough time to cook, you can periodically make a serving for a week or 10 days when you see that the workpiece is coming to an end. Generally made with enough vinegar Korean carrot stored in the refrigerator for up to two weeks in a tightly closed container.

Most probably know how to cook it, but still everyone has their own subtleties of cooking this dish. Here is one of the recipes.
For 2 kg of peeled carrots, take 250 ml nine percent vinegar, 2 tablespoons of granulated sugar, a tablespoon coarse salt, a glass of refined vegetable oil, as well as to taste ground red pepper (preferably coarse grinding), crushed coriander in a mortar, sesame seeds and garlic. You can take ready-made spices for Korean carrots, but adjust their amount yourself, as it may turn out to be too spicy.

Three carrots on a special grater and mix with sugar, vinegar and salt. We leave the bowl for about half an hour so that the carrot gives juice. Then we put spices: red pepper, coriander, black pepper - if desired. Highly delicious dish obtained with sesame seeds roasted in a dry frying pan. We heat the oil in a frying pan, but not until it smokes, and pour the carrots with hot oil, mix. This is important, because with unheated oil, the taste will not be the same at all. Garlic, finely chopped with a knife or squeezed through a garlic maker, is added to the completely cooled carrots. How much to put in depends on your taste.

Many of us have kitchens equipped with various equipment. You will not surprise anyone in our time with a blender, coffee grinder or food processor, but the device, which is called a marinator, is still far from known to everyone. And it allows the process, which takes several hours, to be reduced to minutes. Quick Pickled Carrots can be prepared with a marinator for a maximum of half an hour. The principle of operation of the device is based on vacuum. From the chamber where the pickling process takes place, air is pumped out, which significantly speeds up the process. Cooking Korean carrots in it will take 2-3 cycles of the device or 18-27 minutes. Pickled cabbage and other salads using marinade can also be quickly cooked in it.

Pickled Instant Carrots

Such a carrot is not harvested for the future for a long time, but is prepared for direct consumption. It is prepared quite quickly, thanks to an unusual cut. We need a couple of medium-sized carrots (about 300-350 g). For this amount, we take 1 teaspoon of sugar, 1 teaspoon of salt with a slide, 1-2 tablespoons of apple or balsamic vinegar(vinegar is five percent, it is difficult to specify the exact amount, as it depends on your taste), ground coriander, cumin seeds and ground black pepper, about 0.3-0.5 teaspoons of each spice.

My carrots, peel and cut lengthwise into thin strips with a vegetable peeler. Dip chopped carrots in boiling water. You can put it in a bowl, pour boiling water and immediately discard it in a colander. Let the water drain well. Add spices, salt, sugar to the carrots and grind with your hands, then add vinegar and mix. We leave the bowl with the vegetable for half an hour, after which the dish is ready, and you can serve it on the table. Add vegetable oil if desired. Folded in a jar, such a carrot can be stored in the refrigerator for several days.

pickled carrots recipe which will be given below, is prepared a little longer. You can cook this delicious and simple snack from evening to morning, or vice versa, do it in the morning, and by the evening it will be ready. For 1 kg of carrots, we need to take a glass of vegetable oil and the same amount of apple cider vinegar, a head of garlic, one teaspoon of mustard powder and ground black pepper, 2 teaspoons of coriander seeds, a tablespoon of salt, granulated sugar 100-150 g or to taste , a large bunch of parsley (or cilantro), 2-3 bay leaves.

Wash and clean the carrots, cut into rings or half rings about half a centimeter thick and cook in boiling water for 5-7 minutes. Ready carrot immediately recline in a colander and let the water drain well. While the vegetables are cooking, prepare the marinade. We connect the glass of cold boiled water, a glass of oil and a glass of vinegar, add finely chopped greens, squeeze the garlic and put all the other spices. We put the carrots in a clean jar, pour the marinade over it and tightly cork the lid. We remove the workpiece in the refrigerator, and after 8 hours it can be served on the table. A carrot prepared in this way, along with tomatoes, will serve as an excellent snack.

Pickled Carrots with Onions can be prepared for direct consumption, as well as harvesting for the winter. The recipe has variations, depending on how spicy you prefer. If you are not a fan too spicy dishes, then this recipe will suit you: take 1 kg of carrots and onions in any ratio, you can take in half or 300 g of onions for 700 g of carrots. Onions are better to take small shallots with whole onions, but you can also cut ordinary white onions into large rings or half rings. We prepare the carrots as follows: wash the root crop, clean it with a vegetable peeler or a stiff brush and cut into rings or stars 0.5-0.7 cm thick. To prepare the filling, we need 2 tablespoons of sugar, 1 tablespoon of salt, 2 tablespoons of vinegar, 1 tablespoon a spoonful of a mixture of coriander seeds, cumin, zira. Boil water and put everything in it necessary ingredients. We put onions and carrots in layers in a jar and pour boiling marinade, cover with a scalded lid and set to sterilize in a saucepan with hot water. We sterilize for 10-20 minutes depending on the size of the jar (0.5l or 1 liter).

For those who like it spicier, put it in a jar at the bottom spicy pepper whole or several rings chopped capsicum. A large seedless pepper will make the dish moderately spicy, and a small pepper with seeds will give the workpiece a sharp-burning taste.
Can be prepared for direct consumption pickled carrot salad and onion oil. It is quite easy to prepare. Grate peeled carrots coarse grater, salt, add vinegar. If desired, if the carrots are not very sweet, then sugar can be added to taste.

Proportions: for 1 kg of carrots 8 tablespoons of vinegar 9%, 1 teaspoon of salt with a slide. Mix everything thoroughly, cover the bowl with a lid and put in the refrigerator overnight. In the morning, fry about a tablespoon of coriander seeds in a dry frying pan, so that the smell comes out, but do not fry too much. Grind the fried coriander in a mortar or blender, but not to dust, and add to the carrots. Fry the finely chopped onion in a pan with heated vegetable oil until transparent, strain the oil through a sieve and add hot to the salad. Onions can be used in other dishes. The salad will keep in the refrigerator for several days.

Pickled cabbage with carrots

Cabbage with carrots - classic combination. Usually cabbage is salted, while it forms a natural preservative - lactic acid. But this process continues for several days and has its own subtleties. If you want to cook cabbage quickly, you can pickle it. For a two-kilogram head of cabbage, we need a couple of medium carrots.

For marinade per liter of water, take 2-3 tablespoons granulated sugar, a couple of tablespoons of coarse salt, as well as Bay leaf, black pepper and allspice peas (3-5 peas each) and half a glass of refined vegetable oil and nine percent vinegar. Shred the cabbage into thin strips, three carrots on a large or Korean grater, lightly crush in a bowl and put in a clean, dry, and preferably a sterilized jar. Warming it over steam for 5 minutes is not so difficult.

We heat the water for the marinade and put spices in it, boil for 5 minutes, then add vinegar and vegetable oil, bring to a boil again and cool slightly. The marinade should be hot, but not boiling water. Pour the marinade carefully into the jar. We are not in a hurry so that the bank does not burst. After the jars have completely cooled, we put the dishes with cabbage in the refrigerator, having previously covered with a plastic lid. The dish is ready to eat in a day. It can be stored in the refrigerator for up to a couple of weeks.

Not bad prepare pickled carrots for the winter. And then you will not be embarrassed by suddenly arriving guests, and you will not have to rack your brains over the side dish. There are several recipe options that will allow you to prepare a semi-finished product or a ready-to-eat dish.
Spice lovers can cook carrots with ginger.

For 2 kg of carrots, we need 1 ginger root (do not bother with the size, choose the one you like - smaller or larger).

For the marinade: for 1.5 cups of water, the same amount of vinegar, 0.75 cups of granulated sugar, bay leaf, chili peppers in pods, anise or cumin, or black pepper, or star anise. I'm not an anise fan, so before you put it in, make sure this spice acceptable to you. Peeled root crops can be grated on a Korean grater or chopped into thin strips using a vegetable cutter (then the look will be the same as that of pickled ginger, which is sold for sushi).

We set the water for the marinade to heat up, in the meantime we will prepare the root crops. AT hot water put sugar, prepared ginger and vinegar, boil for a couple of minutes, then add prepared carrots and boil for another couple of minutes. In pre-sterilized jars, put a pepper pod, bay leaf and selected spices on the bottom, put a spoon there hot carrots with ginger along with marinade to the neck. Cover with a lid and put on sterilization in a pot of hot water. Sterilization time 10-20 minutes depending on the size of the jar. Finished workpiece cork, turn on the lid and wrap, and after cooling, put away for storage.

Marinated carrots for the winter can be prepared according to this recipe: for 1 kg of carrots, take a glass of refined vegetable oil for marinade, a glass of water, 2 tablespoons of nine percent vinegar, 1-2 tablespoons of sugar or honey, a couple of bay leaves, 4-5 peas of allspice, 2- 3 cloves, star anise. Carrots are thoroughly washed, peeled and cut into circles up to a centimeter thick. The mugs are blanched in boiling water for a couple of minutes and thrown into a colander. In a sterilized jar, spices are placed at the bottom, carrots are laid out and poured with marinade. Then cover with a scalded lid and put on sterilization for 10 to 20 minutes, depending on the size of the jar. If desired, you can replace the oil with the same amount of water and take a different set of spices, for example, 2 bay leaves, 1 teaspoon of dry oregano, 3-4 garlic cloves, 3-4 black peppercorns.

To prepare a semi-finished product for salads, where boiled carrots are present, or for vinaigrette, you can not use spices at all, and prepare the marinade according to this recipe: for 1 liter of water, take 1.5 tablespoons of salt without a slide and 1 tablespoon or teaspoon of sugar, 1 tablespoon nine percent vinegar or a couple of tablespoons lemon juice. In this case, root crops can not be cut or cut large enough, then increase the blanching time to 3-5 minutes. This preparation can also be used in cooking.

How to cook pickled carrots

A wonderful recipe for carrot lovers, in particular for lovers of pickled carrots. The canning recipe presented here is very simple, even a novice hostess can cook it. And so, write down how to pickle carrots.

INGREDIENTS

We take medium-sized carrots of about 7 pieces;
A little bit of sugar, according to the recipe, only 70 g is required;
You will need vinegar 9% about 200 ml;
As many clean water, i.e. 200 ml;
Ground black pepper - 1/4 tsp;
Several sprigs of dill;
Cumin seeds - 1/2 tsp;
Dill seeds - a teaspoon;
Salt - 2 or 3 tsp

COOKING

Let's start with carrots. We clean, wash and cut into thin slices (you can slice it, it's not for everybody);
Required in large saucepan boil clean water;
Next, we put carrots in boiling water, and cook it on low heat for no more than 1 minute;
After that, put the carrots in a colander and cool ice water(you can directly from the tap);
Now let's prepare the dill. We wash it, dry it on a towel and cut it finely;
We take prepared clean jars for canning and fill them (to the top) with carrots and dill;
I'm preparing the brine. We combine in a saucepan: water, vinegar, salt, sugar, pepper, dill and caraway seeds. We put the saucepan on the fire;
Mix the contents of the brine and heat to a boil, as soon as it boils, pour jars of carrots into them;
Now you need to wait until the brine in the jars cools down and after that you should close the jars with lids and put them in the refrigerator for storage;
Pickled carrots can be stored for no more than a month.

I assure you friends, pickled carrots are a great canned snack, and besides, they are quick to prepare. Try it yourself and see that it is both tasty and much healthier than store-bought canning.

Good luck friends and bon appetit!

Pickled carrots for the winter

INGREDIENTS

Carrots 2-2.5 Kilograms
Water 1 Liter
Sugar 50 grams
Salt 50 grams
Vinegar 9% 1 glass
Garlic 4-5 Cloves
Allspice 8-10 cups

Preparation description:

pickled carrot recipe

pickled carrot recipe
Ingredients:
800 g carrots
8 black peppercorns
5 carnations
2 bay leaves
cinnamon
garlic
For the marinade (per 1 liter):
1 tablespoon vinegar essence
50 g salt
90 g sugar

How to cook pickled carrots.
Cooking time 50 minutes + 10 hours marinating.
1. Rinse the carrots, peel, dip in salted boiling water for 3-5 minutes. Then cool and cut into cubes or circles, as you like.
2. Prepare the marinade. Bring water to a boil, add salt, sugar, stir until completely dissolved. Pour in the vinegar and remove from heat.
3. Put the carrots in jars, fill with hot marinade. Sterilize jars 0.5 liters - 12-15 minutes, 1 liter - 20-25 minutes, roll up the lids. Turn upside down, wrap and leave to cool.

How to quickly pickle carrots

Whoever has not eaten pickled carrots either does not like carrots at all, and then it makes no sense for him to read the article further, or this person has lost a lot, because the dish is very, very tasty!

Now carrots will go to the beds and we can take those that are still difficult to call a full-fledged carrot, but you can already prepare a delicious snack.

In this article, the site "Vegetables and Fruits" will tell you about how to pickle carrots

It is best to pickle a small carrot, the size of a little finger, then it will pickle faster, and it will be tastier!

In order to pickle carrots, you need:

2 kilograms of peeled carrots;

5-6 black peppercorns;

1 tablespoon of mustard seeds (if you have the opportunity and desire, in general, not a required ingredient);

3-4 bay leaves;

2-3 cloves of garlic;

200 milliliters of 9% vinegar;

200 grams of sugar;

3 tablespoons of salt;

100 milliliters of vegetable oil.

So, the most tedious and time-consuming thing is to peel the carrot, it's best to just gently scrape it off with a knife upper layer and rinse well under running water, because if you start to cut off the top layer from such a small carrot, then there is hardly anything left for pickling.

If you took a large carrot, but it should be cut large pieces to marinate faster.

After the carrot is ready, peel the garlic, arrange all the ingredients in jars equally - allspice peas, bay leaf, garlic (by the way, it can be cut into 2 or even 4 parts if it is large), cloves and mustard seeds.

After everything is packaged, it's time to start the marinade. To prepare it, you need to take a saucepan, pour 1.5 liters of water and boil. Add sugar and salt to boiling water, boil for 1 minute so that they dissolve and pour jars with the workpiece with this water so that vinegar and vegetable oil can be equally added there.

When the blanks are filled with water, vinegar and vegetable oil, they should be closed with a lid, shaken to mix the water, vinegar and vegetable oil, then leave to cool at room temperature.

When banks become room temperature- put them in the refrigerator for a day, after which you can take them out and eat!

How to grow, how to harvest a good harvest only on the site "Vegetables and Fruits" ©

Pickled onions with carrots

Liked the recipe: 42

Ingredients:
white cabbage - 1 kg;
carrots - 1 pc. ;
onion - 1 pc. ;
salt - 2 tbsp. ;
ground red hot pepper - 1 tsp ;
bay leaf - 2 pcs. ;
cloves - 3 pcs. ;
a mixture of peppercorns - 5 pcs. ;
Apple vinegar 6% - 2 tablespoons

I like different types pickled cabbage. Pickled cabbage cooks faster than sauerkraut and is spicier in taste. Sometimes I cook Gurian cabbage with beets, and sometimes I like to cook pickled cabbage in the way described below.

Thinly chop white cabbage. It is more convenient to use a special vegetable cutter for this.

We rub the carrots on a grater or cut them in the same special vegetable cutter, changing the nozzle.

We also cut the onion into thin quarters of rings - the thinner it is, the better.

Mix all vegetables in one large saucepan.

Preparing spices for pickling: we need two tablespoons of salt, a teaspoon of hot red pepper, a couple of bay leaves, a few cloves and a few peas of a mixture of peppers, which include red, black, green, white and allspice, as well as two tablespoons six percent apple cider vinegar. Sugar is not needed - this is not very useful, and apple cider vinegar itself will give right amount pickled cabbage sweets.

We put all the spices (except vinegar) in a large container (I had a glass jar) and pour a liter of boiling water on top. Stir well so that the salt is completely dissolved. Due to spices, the water begins to gradually turn yellowish.
Cool the marinade to room temperature, and only after that pour apple cider vinegar into it.

Pour cabbage with onions and carrots with the resulting marinade and knead everything well.

We cover the cabbage with a plate and put oppression on top (I had a jar filled with water). In this state, we leave the cabbage for a couple of hours - no more, since it does not ferment with us, but pickles.

After two hours, the cabbage is quite ready to eat! But it will be even tastier the next day, therefore, it can be put into jars and put in the refrigerator, and taken out and served if necessary.

Rolled cabbage is stored for a long time, thanks to the salt and vinegar that is present in it, but I won’t say how much exactly it can be stored, because it is eaten before it could start to deteriorate)))

*cooking time is indicated without insisting cabbage under oppression

Time for preparing:PT00h30M 20 min.

Approximate cost per serving:10 rub.

Marinated carrots for the winter

If you have nowhere to store the carrot crop - pickle it for this, completely simple recipe. Pickled carrots can be served as an addition to any side dishes and meat dishes.

INGREDIENTS

Carrots 2-2.5 Kilograms
Water 1 Liter
Sugar 50 grams
Salt 50 grams
Vinegar 9% 1 glass
Garlic 4-5 Cloves
Allspice 8-10 cups

Preparation description:

You can pickle for the winter not only cucumbers and tomatoes, but also carrots. If you have a large crop of carrots, but there is nowhere to store them, use this simple recipe pickling carrots for the winter. And in winter, pickled carrots can be used in salads, it will good addition to any dishes, and just as an appetizer, it is also good. I tell you how to cook pickled carrots for the winter. 1. The very first thing we need to do is wash the jars well. For a given amount of carrots, we need 5-6 cans of 0.7 liters. 2. Now we take on the carrots - wash and clean. 3. Cut the carrot. You can use plump strips along the height of the jar, you can use circles, or you can simply cut the carrot into several pieces. 4. We clean the garlic and put it in jars. 5. We distribute spices and carrots among jars. 6. Fill with boiling water and cover with lids. Let stand for 10 minutes. 7. Drain the water into a saucepan and prepare the marinade on the same water - add salt and sugar and put on fire. When it boils, add vinegar, let it boil for half a minute and remove the marinade from the heat. Pour carrots in jars with hot marinade. 8. Roll up the lids and put the neck down. We wrap jars with carrots and leave to cool. That's all, pickled carrots for the winter are ready. You can store it in a regular pantry in a city apartment.

How to pickle carrots for the winter

Pickled carrots. Recipe

Required: 1 kg of carrots, 100-200 g of garlic, 150-200 ml of refined vegetable oil, 50-60 g of sugar, 30 g of salt, 25-30 ml of 80% acetic acid, 1 liter of water.

Cooking

Select small root crops (up to 4 cm in diameter) of a bright orange color with a small core. They cut off the spine and the green part. Carrots do not need to be peeled. Rinse the carrots thoroughly and cut out depressions in which earth particles may remain.

Carrot small size can be preserved whole, and large ones can be cut into circles, stars, etc., 5 mm thick. Fill jars with carrots, pour marinade, cork metal lids and pasteurized in the usual way.

You can use another option. Cut the carrot into large cubes, chop the garlic and mix everything. Then add vegetable oil and mix everything well again. Pour the mass into 0.5 liter jars and pour hot marinade over.

To prepare the marinade enamel pan pour water, heat up. Pour into her table salt and sugar and boil for 15 minutes. Then pour in acetic acid.

After that, cover the jars with boiled metal lids and put them in a container with boiling water for sterilization for 20-25 minutes. Then close the lids tightly, and put the jars upside down until they cool.

Pickling carrots

One way to preserve carrots for the winter is to pickle them. Root crops are salted both peeled and not peeled. In salty form, it is used in salads, vinaigrettes, as well as for cooking in various soups and hot meals. If necessary, before use, it is pre-soaked to remove excess salt. In salted carrots, as well as in pickled ones. retains most of the vitamins and other useful substances.

Salted whole unpeeled carrots

To pickle carrots, you will need a brine cooled to room temperature, which is prepared at the rate of 625 g of salt per 1 liter of boiling water (see table). Root crops are thoroughly washed with a sponge. Trim the ends and place them tightly in a wide container. Oppression is set on top and brine is poured 15 cm above the top layer. Cover with a clean cloth and keep at home for 3-4 days. Then they clean it in a cold place.

Salted peeled carrots

Washed, cut from the ends and peeled carrots are cut into bars (cubes, circles). The bottom of the pan is lightly sprinkled with salt and filled 3/4 with chopped root vegetables. Then everything is done as in the first recipe.

Salting in jars

Root crops are thoroughly washed and dipped in boiling water for 2-3 minutes. Refrigerate and exfoliate the skin. Large and medium carrots are cut into circles 1 cm thick, small ones are left whole. Next, stack tightly in prepared glass jars and pour boiling brine (1 tablespoon of salt per 1 liter of water). The jar is covered with boiled lids, immediately placed in hot water to the level of the neck and pasteurized in boiling water: 0.5 liter tanks - 40-45 minutes, 1 liter - 1 hour. At the end of sterilization, the lids are rolled up, the jars are turned over, covered with a warm blanket or blanket and left to cool completely.

Snack salting in tomato sauce №1

Root crops are washed, cut off their ends, peeled and rubbed on a coarse grater. Then they are fried in vegetable oil until softened and laid out in a sieve to drain excess oil.

Preparing the tomato sauce:

salt, sugar, fried onions, chopped dill and parsley, bay leaf are added to the squeezed natural tomato juice (the one that is sold in stores is not suitable);
bring to a boil and cook, stirring, for 20 minutes over low heat.

Mix fried carrots with hot sauce (3 parts of carrots and 2 parts of sauce), bring to a boil and immediately lay out in jars. Roll up with sterilized lids and blanch (See previous recipe).

Snack salting in tomato sauce №2

Fry carrots in the same way as in the previous recipe and pour fresh tomato juice. Boil the mixture for 7 minutes, stirring. Then they are laid out in jars and pasteurized.

Pickled Instant Carrots

Carrots are a versatile food. It is stewed, added to soups and stews, in fresh salads and juices are prepared from it. In addition, carrots are very useful, because they contain vitamin A and many other useful substances and vitamins. In this article, we will tell you how to cook pickled carrots.

pickled carrot recipe

carrots - 0.5 kg;
apple cider vinegar - 100 ml;
refined vegetable oil - 120 ml;
sugar - 3 tbsp. spoons;
dry mustard - 0.5 tsp;
salt - 1 teaspoon;
black ground pepper- 0.5 tsp;
coriander beans - 1 teaspoon;
parsley - 1 bunch;
garlic - 3-4 cloves;
bay leaf - 2 pcs.

Peel the carrots, wash and cut into rings. If the carrots are too large, then it is better to cut them into half rings. Dip it in boiling water and cook for 10 minutes. Meanwhile, prepare the marinade: in a saucepan, combine 125 ml warm water, add vegetable oil, apple cider vinegar, garlic, passed through a press, chopped parsley, salt, sugar and spices. We mix everything well. Ready carrots throw it away in a colander. We shift the warm carrots into a deep bowl and pour the marinade over. We leave for about 1 hour. Then we shift the carrots into a jar, close the lid and put it in the refrigerator for 7-8 hours. Pickled carrots are ready.

Pickled Instant Carrots

carrots - 400 g;
onion - 100 g;
vegetable oil - 1 tbsp. the spoon;
vinegar 6% - 1 tbsp. the spoon;
salt, pepper - to taste.

We clean the carrots and chop them into strips. Onion cut into half rings and fry in vegetable oil. Mix carrots with onions. Salt, pepper, pour vinegar and leave for half an hour. Sprinkle carrots with herbs before serving.

Recipe for pickled carrots for the winter

water - 1 l;
sugar - 80 g;
salt - 50 g;
vinegar essence - 1 tbsp. the spoon;
allspice and black pepper, cloves, bay leaf, cinnamon;
carrot.

Wash the carrots thoroughly, peel them, dip them in boiling salted water for about 5 minutes. Then cool the carrots, cut them into pieces, put them in jars. Before that, in each liter jar, you can put 7 buds of cloves, 2 bay leaves, 10 grains of black and allspice, a piece of cinnamon.

For marinade, add 80 g of salt, 50 g of sugar and 1 tablespoon of vinegar essence to 1 liter of water. Pour carrots with hot marinade and sterilize liter jars for 25 minutes. Then we roll up the jars with sterile lids, turn them upside down and cover. Leave it like this until it cools down completely. Pickled carrots for the winter are ready. We store it in a cool place.

Korean Pickled Carrot Recipe

carrots - 0.5 kg;
onion - 100 g;
vegetable oil - 60 ml;
garlic - 3 cloves;
coriander - 0.25 tsp;
vinegar 9% - 2 tbsp. spoons;
sugar - 0.5 tsp;
salt, black ground pepper - to taste.

Carrots are peeled and three on a grater for carrots in Korean. We clean the garlic and pass it through a press. Place coriander seeds on cutting board, press with the flat side of the knife and crush. Pour the chopped coriander into the carrots, add sugar and salt, black pepper. We chop the onion.

In a frying pan, heat the vegetable oil well, put the onion and fry it until golden brown. Then select the onion from the pan. This must be done so that the oil remains in the pan. Then pour it into the carrots. Add vinegar and mix well. We remove the Korean-style pickled carrots in the refrigerator for 2 hours, and then you can already serve it to the table.

It would seem that carrots are the simplest and most common vegetable on our table. But how many dishes can you cook with it! Carrots are good for meat, fish, desserts, and salads. And you can also prepare carrots for the winter.

Today I invite you to try wonderful recipe- pickled carrots for the winter without sterilization. Carrots are juicy, crispy and spicy. Suitable as an appetizer, and as a side dish to the main course, and as a salad.

For cooking, we need: carrots, garlic, hot peppers, spices and marinade.

Wash and clean the carrots. But how to cut carrots - it's up to you. Can be cut into thin long sticks.

And you can - thin circles.

Young carrots can be pickled whole, but alas, now is not the season. The smaller and thinner you cut the carrot, the faster it will marinate.

In the jars fried over the steam (hot and dry), we put the garlic cut into plastics, hot pepper rings, bay leaf, as well as cloves, black and allspice peppers peas.

We put carrot sticks and rings in jars.

And for quick pickling carrots, it can be cut into thin petals using a vegetable peeler.

Add a dill umbrella to each jar, pour boiling water over the carrots in jars, hold for 10 minutes. Drain the water into a saucepan, add salt and sugar, boil the marinade, add vinegar. Pour carrots in jars with boiling marinade, tightly close the lids, turn over and leave to cool under a warm blanket. Carrots pickled for the winter without sterilization are ready. Jars in which carrots are cut into cubes or rings should be opened no earlier than after 2-3 weeks.

But carrots cut into "petals" with a vegetable peeler can be tasted the very next day. Crispy, spicy, delicious carrots are ready!

Marinated carrots for the winter - wonderful product, which will come in handy on holiday table during the cold season. It can be prepared in a variety of containers - wooden barrels, banks, plastic buckets and even saucepans. The result is tender, aromatic and savory snack. You can prepare pickled carrots as whole root crops, as well as circles, cubes. But young carrots look especially attractive in jars.

Pickled carrots in jars for the winter

It does not take much effort to cook a vegetable, which is very important, because housewives do not always have time for a long twist.

Ingredients you need for the appetizer:

two kilograms of fresh medium-sized carrots;
two bay leaves;
one teaspoon of ground cinnamon;
one hundred grams of granulated sugar;
fifty grams of salt;
one tablespoon of vinegar;
liter of pure water.

The first step is to put a large container of water on the fire so that it boils. We prepare carrots - wash, peel, cut into several parts. We send it to boiling water and cook for about five minutes until half cooked. Cooking time depends on the thickness of the pieces and the type of vegetable. Three minutes will be enough for young fruits, but ten minutes may not be enough for mature ones.

We take the mass out of the water, let it cool. We cut the vegetables in a warm state into pieces of the required size and shape: rings, half rings, straws. And we shift into jars prepared and sterilized in the oven. Next, we do the marinade - boil water, pour all the spices into it and cook for five minutes.

Pour the mass of vegetables in jars with fresh and hot marinade, pour vinegar on top. We cover them with lids and again put them on sterilization for water bath. Rolling up tin lids, send under a warm blanket. After complete cooling, the jars are stored in a dark and cool place: cellar, garage, basement.

With vegetables according to this recipe, you can cook carrot salad, soup, sauces and other dishes.

Classic Spicy Pickled Carrot Recipe

Spicy carrots with pepper - excellent workpiece for the winter, which can replace even the usual sauerkraut and will spice up any dish on the table. To prepare this snack, you will need the following set of products:

one kilogram of fresh medium-sized carrots;
three chili peppers;
one hundred milliliters of table vinegar;
one tablespoon of salt;
one tablespoon of sugar;
water - one liter.

Step by step preparation:

1. Fruits need to be washed with a brush to get rid of the peel. If they are young, then it will be enough to wash them of dirt, because the skin layer is thin.
2. Cut carrots into small cubes. Peel and cut the pepper.
3. Prepare jars for packing vegetables. Wash, sterilize in an oven or in boiling water, then dry.
4. Put the vegetables into the prepared containers, carefully tamping each piece, because the quality of the sharpness of the snack depends on it.
5. The marinade is being prepared. Put water on fire and bring to a boil. After adding sugar, salt and vinegar to the boiling liquid, remove from heat when the crystals are completely dissolved.
6. Pour vegetables with hot marinade and roll up with tin lids.

Store upside down under a warm blanket until cool, then in a dark and cool room without access to sunlight for six months.

Carrots in jars with sweet and sour marinade

Ingredients for carrots in sweet and sour marinade at home:

two or two and a half kilograms of carrots;
fifty grams of sugar;
fifty grams of salt;
five cloves of garlic;
eight peas of allspice;
a glass of nine percent table vinegar;
litere of water;
three teaspoons of citric acid.

The first step is to prepare the jars: sterilize in the oven for two hours at eighty degrees or boil in boiling water for an hour. It is not recommended to use detergents for cleaning glass, only soda. While the containers are being sterilized, you can do carrots - wash and peel, cut in any way that is needed for the recipe, then put in jars.

Garlic is also peeled, cut and sent to containers, pour all the spices. At this time, water boils, which will then fill the jars. Cover the container with lids and leave for twenty minutes. Next, drain the solution, put salt, sugar in it, citric acid and put on the stove to boil. After that, you can add vinegar, boil for thirty seconds and pour it over the jars again.

Roll up the jars with lids and put them away for storage in a designated special room with low air temperature and without sunlight. It is better to store such carrots for the winter in large quantities, because after the first seaming it will be difficult to stop.

Carrot recipe in 5 minutes

This is winter recipe differs in a special marinade with a garlic smell, which allows the carrots to quickly soak in the brine. To prepare in five minutes, you will need the following set of products:

a kilogram of medium or small carrots;
two hundred grams of garlic;
one hundred and fifty milliliters of odorless vegetable oil;
one tablespoon of salt;
two tablespoons of sugar;
five tablespoons of vinegar;
one liter of water.

Step by step recipe:

Step 1. You need to put on the stove large saucepan or a bowl of water to bring the liquid to a boil while the carrots cook.

Step 2. Wash the vegetable, peel, dry a little and cut into long sticks. Pieces of carrots can be equal in size to the height of the jar or reach its middle. The thickness should not be more than half a centimeter so that the carrots can marinate well.

Step 3 Put the vegetables in boiling water and cook for five minutes. They shouldn't boil. Send them to a colander and rinse with running water. Due to a sharp change in temperature, the vegetable will not lose the elasticity of the pulp and its color.

Step 4. Pass the garlic through a meat grinder or garlic press. Mix with oil, grind to get a distinct and rich taste garlic.

Step 5. Send the jars in which the carrots will be rolled up for sterilization in the oven or in a water bath for an hour.

Step 6. Put vegetables in prepared containers, pour over a mixture of garlic and oil, leave for a few minutes to prepare the marinade.

Step 7. Put salt, sugar into boiling water and cook for ten minutes. Then mix and strain. Pour boiling water over jars of carrots and close with tin lids.

Step 8. It is required to re-sterilize in a water bath for twenty minutes, then remove for several days to cool under a warm pickling blanket.

Carrots pickled whole for the winter in jars

Carrots are cooked whole. After opening the jars, vegetables can be cut or used in any form. This appetizer goes well with pickled tomatoes, mushrooms or peppers. For cooking, you will need the following set of products:

a kilogram of fresh carrots of the same size and variety;
twenty-five grams of granulated sugar;
twenty grams of rock salt;
eighty milliliters of table vinegar.

Vegetables must be thoroughly washed, peeled, dried on paper towel and then plunge into boiling water. Cook carrots for no more than ten minutes so that they do not lose their natural flexibility and turn into loose pieces. During cooking, add a pinch of salt and cook until half cooked.

Prepare marinade. To do this, boil all the water indicated in the recipe, add salt and sugar, continue to boil for five minutes. After that, you need to remove the liquid from the fire and pour it over the carrots laid out in sterilized containers.

Send the jars to boiling water for half an hour for sterilization a second time, then immediately roll up the lids and store them in a specially designated place.

This salted carrots can be kept closed long time- two years. But before that, you need to wait at least two months for the appetizer to be completely marinated. AT open form the dish is stored in the refrigerator for no more than two weeks, otherwise the vegetables will deteriorate and the marinade will ferment.

Korean style carrot with spicy marinade

Carrots in Korean are known to everyone. This is spicy snack, which can always be served with cabbage, fish, potatoes or rice. To prepare carrots this recipe required to take:

half a kilogram of carrots of the same size and variety;
one hundred grams of onions;
fifty milliliters of odorless sunflower oil;
three cloves of garlic;
coriander seeds to taste;
two tablespoons of vinegar;
half a teaspoon of sugar;
half a teaspoon of salt;
seasoning for carrots in Korean to taste;
ground black pepper or peas to taste.

Wash and peel vegetables. Grate on a special grater for carrots in Korean style or finely chop into strips with a knife. Next, grind the garlic in a garlic press or cut into small cubes. Grind coriander in a mortar, mix with carrots and garlic. Pour all the sugar, salt, pepper into the mixture. Finely chop the onion and fry in a pan with hot sunflower oil to golden color.

Remove the cooked onion from the oil and transfer to a separate container for use in other recipes (this one will no longer be needed). Pour the oil into the carrots and mix well, add vinegar. Fill prepared sterilized jars, pack tightly and close with lids.

You only need to store the workpiece in the refrigerator and no more than two months, because this recipe is not intended for long-term storage. The shelf life can be extended by marinating the carrots. He will let you stand canned snack closed for about six months.

If the onion that was extracted from the oil has nowhere to go, then it is perfect for harvesting carrots according to another recipe. To do this, it is enough to use not raw, but fried onion when pickling vegetables.

Carrots, canned without jar sterilization

Canning Ingredients delicious carrots without sterilization:

one kilogram of medium-sized carrots;
two hot peppers;
three heads of garlic;
ten peas of pepper;
five pieces of cloves;
bay leaf and dill to taste;
a liter of cold water;
two tablespoons of salt;
four tablespoons of nine percent vinegar.

Wash, peel and dry carrots. Cut in any way you like: cubes, circles or straws. If the vegetable is very small, then it can be pickled whole, but for the best brine effect, it needs to be cut into at least two bars.

Sterilize jars in the oven at one hundred degrees for an hour or in boiling water for half an hour. Then put in them garlic, cut into petals, hot peppers, bay leaves and other spices, greens to taste. Place carrots on top. Pour each container with hot brine from sugar, salt, vinegar. Close the lids tightly and leave to cool under a warm blanket.

When the preservation has cooled, put it in a cold and dark place. The pickle will be ready to eat already three weeks after spinning, and in general it will be stored for about a year.