Everyone famous carrot contains an impressive amount of vitamins and minerals. Only two pieces contain daily rate vitamin A, which has a beneficial effect on vision. If a person has a lack of this vitamin, then there is a danger of acquiring night blindness. Carrots also have a great effect on:
- Cardiovascular system. Regular consumption of carrots reduces the risk of stroke.
- Gastrointestinal tract. Effectively helps with constipation and hemorrhoids.
- Kidneys and liver. Carrots perfectly cleanse the body and remove excess fluid and bile.
- Skin. Prevents the appearance of wrinkles and rejuvenates, smoothes the face.
To be healthy and young all year round, it is necessary to consume this valuable vegetable. There are a huge number of recipes for winter preparations from carrots and other vegetables. If the summer harvest of carrots turned out to be a success, then you can certainly use one or more recipes and do canning with your own hands.
It could be:
- Chopped or grated frozen carrots.
- Salty billet with pepper.
- Naturally preserved with pepper and salt.
- Salted carrots with sterilized peppers.
- Marinated with pepper.
- Preparation in the form of salads from carrots and other vegetables.
- Preservation in the form of juice or puree.
- Carrot jam or jam.
frozen carrot very easy to prepare. To do this, you need to wash, peel and cut the root crop in any convenient way. Pack in a container and put in the freezer. Carrots in this form will retain the maximum amount of vitamins. In winter, it can be consumed raw or added to various dishes. For example, soups or salads.
Salted carrots also retain a large amount useful substances. It is convenient to harvest and add to soups, salads, hot dishes. There are several ways to salt a root crop:
Salted whole carrots for the winter
Ingredients:
- Carrots - to taste.
- Salt - 60 grams.
- Water - 1 liter.
- Pepper - a pinch.
Cooking:
Wash and clean carrots well. Boil water and add salt. Stir until completely dissolved and boil for another five minutes. Turn off the fire and leave to cool completely.
Prepare a wooden container. It should be deep and wide so that you can lay the whole carrot in rows. Lay out and pour brine above the carrot ten to fifteen centimeters higher. Put the container under the press and leave at room temperature for four to five days. Then, move the carrots from the kitchen to a cool place and leave there until winter.
Do not be afraid that you can salt the carrots. If there was a lot of salt, then before serving or adding it to dishes, carrots should simply be held in a filtered liquid.
Salting chopped carrots for the winter
Ingredients:
The quantity of products must be taken to your taste.
Cooking:
Peel, wash and chop the carrots into circles or any other shape. Take a container made of glass or wood, sterilize and pour a little salt and pepper on the bottom. Put the pieces in a container without reaching the edge about one quarter.
Prepare the brine. To do this, boil the liquid, add salt and wait another five minutes, turn off the fire. Leave the liquid to cool. Next, pour all the carrots in jars with this brine. Press down firmly in any convenient way and leave in this way for four to five days at room temperature for better fermentation. Then, move from the kitchen to a cool place.
Recipe for salting carrots with sterilization for the winter
Ingredients:
- Water - 1 liter.
- Salt - 30 gr.
- Pepper - 1 pinch.
- Carrot
Cooking:
Wash the carrots, peel and immediately dip in boiling water. Let it cool down a bit and cut into small pieces. Prepare a glass container and place carrots there.
Boil the brine in the same way as described in the recipes above and pour over the vegetables with this juice. Cover the jars with a lid and lower them into a wide saucepan filled with water. Put on fire for sterilization. Boiling time depends on the volume of glass containers. If the jars are half-liter, then sterilize forty minutes, if liter, then fifty. To prevent the jars from bursting, it is best to lay any fabric on the bottom of the pan.
Very delicious carrot obtained in various marinades. If you already have enough experience in conservation, then you can safely experiment with ingredients and prepare at your own discretion. Add something new and spicy, or, conversely, remove an ingredient that is not suitable for household taste.
Pickled carrots for the winter. Recipes are delicious!
Cooking:
Take a carrot, peel and peel well and rinse. Boil water, add salt and lower the root crop there. It is advisable to cook for another three to five minutes and get it. Cool, cut into any shape you like. Do not pour out the water, but add all the seasonings and spices there. Stir and boil for five minutes.
Prepare a glass container and put vegetables there. Pour boiling juice over, cover with sterilized lids and lower the jars into a wide pot of water. Boil the workpiece for twenty to twenty-five minutes. Then, roll up the lids, turn over and leave to cool under the blanket. After about a day, remove the jars from the kitchen to a cool place.
Pickled carrots for the winter in Bulgarian
This is a very simple recipe that does not require specific skills and many years of experience in the kitchen.
Ingredients:
- Salt - 30 grams.
- Sugar - 60 grams.
- Acetic acid - 100 milliliters.
- Vegetable oil - 200 milliliters.
- Garlic - 60 grams.
- Pepper - 1 pinch.
- Carrot.
Recipe:
Rinse the carrots, peel and cut across, about one centimeter thick. Boil water and lower the vegetable there for four to five minutes. Do not pour out the water, but add sugar and salt to it.
Prepare jars, pour to the bottom acetic acid, vegetable oil, put garlic and carrots on top. Pour the salad with brine and boil the container in a saucepan for about fifteen minutes. Roll up and put under a blanket.
Recipe for carrot salad for the winter "Autumn"
Very tasty and tender salad from carrots for the winter. The recipe is simple but original.
Ingredients:
Recipe:
Make a preparation. Peel and wash carrots. Grate with the largest cloves or cut into small strips. Rinse the tomatoes and chop very finely. Grind the garlic through a press.
First, overcook the carrots, after five minutes pour in the tomatoes and add the garlic, sugar and salt. Mix the salad well and add the rest of the seasonings. Extinguish at low power covered for twenty minutes. Keep an eye on it so that it does not burn and mix the salad. After twenty minutes, add acetic acid, mix well again and let the salad stew for another minute.
Prepare a glass container and put the blank into it. Cover the lids with boiling water and roll up the jars. Flip the lettuce jars over and cover with a blanket. After a day, put it in the pantry.
If everything is done correctly, then such a salad can be stored in a dark and ventilated room for about a year. But most often, such preparations cannot wait for winter, because they are quickly eaten by households and guests.
Korean carrot salad recipe for the winter
Many people love this delicious snack, but few people know that Korean-style carrots can be easily cooked on their own.
Ingredients:
Recipe:
Take carrots, rinse well, peel and grate for carrots in Korean. Chop the garlic or squeeze through a press.
Prepare a sterilized jar and put on the bottom spicy pepper, carrots, garlic. Pour boiling water over the whole salad and leave for fifteen minutes.
At this time, prepare the filling. Pour sugar, salt, vegetable oil and vinegar into the boiling liquid. Mix thoroughly and boil for five minutes. Drain the cooled water in the jar and immediately fill the container with the salad with hot marinade. Roll up and wrap with a blanket for about a day. Then take it to a cool dark place.
Who does not remember the riddle from deep childhood: “A beautiful girl is sitting in a dungeon, and she let her scythe out”? And after all, every child knew what to answer! This is how carrots go 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 solar root crop. Indispensable for the normalization of digestion and the prevention of acute respiratory viral infections, which reduces the risk of oncology and early skin aging, an excellent antiseptic - carrots contain almost all the substances our bodies need. 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 diverse as possible.
We think we will deal with this today - we will try to consider and offer the most diverse and most interesting recipes for winter carrot preparations.
Preparations only from carrots.Depending on what the blanks are planned for, they are prepared different ways. Carrots are convenient dried, frozen, or canned, so it's best to take advantage of all options based on your ability.
frozen carrots
The easiest way to store carrots in a semi-finished form on long time. It is enough to wash and peel the root crops, cut into rings, cubes, straws or put under a coarse grater - and send them to the freezer in plastic bags or containers. In winter, such carrots are easy to use in the preparation of first courses, side dishes and any salads.
Dried carrots
Dried carrots - delicious and useful blank. In winter, it is convenient to add it to soups and borscht, stewed potatoes and in any porridge. There are several ways to dry carrots.
straws
For this method, the brightest root crops are selected. To properly dry carrots, root crops are washed and boiled for 10-15 minutes. Then they are peeled and cut into strips (no more than 5-7 mm thick). Dry 1 layer 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 (a little under-dried) and dried. It is good not only for adding to dishes - many children (and adults) eat it with pleasure and so. Try it, very tasty)
Preserved in nature
Housewives, in whose homes spices and spicy seasonings are not welcome, can prepare natural carrots, which in winter can be used to make salads or even as an independent dish. It is also perfect for diet food.
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 pickled vegetables, carrots prepared in this way are used in vinaigrettes and salads, in hot dishes and soups. Table varieties (Nantes, Moscow winter, Gribovskaya) are best suited for salting, juicy orange in color, with a small core.
Carrots are salted both in unpeeled and peeled form.
Pickled 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 carrots with cold brine.
Wash the carrots thoroughly, put them in rows in a prepared container (tub), pour in the cooled brine, put oppression on top of a wooden circle. The brine should be 10-15 cm higher than the carrot layer. After 4-5 days of fermentation at room conditions, the container is transferred to the cold, where it is left until winter.
If, during salting, the hostess “overdid it” with salt, carrots can be pre-soaked in boiled water before use.
Salted chopped carrots
Wash and peel the carrots, cut them into circles, sticks, cubes. Pour a little salt on the bottom of the container, put the carrots on 3/4 of the volume of the container, pour 6% cold brine almost to the top, put oppression and leave for 4-5 days for fermentation. Then transfer to the cold.
Salting with sterilization
Brine
- Water - 1 l
- Salt - 30 g
Soak carrots in cold water for 15 minutes, wash, dip in hot (+90ºС) water for 3-4 minutes, peel, cut into slices 1 cm thick and fill the 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.
Marinated
Wonderful preparations are obtained using a variety of marinades. Such carrots in the winter "with a bang" will go to salads, vinaigrettes and as a side dish for meat. And of course, pickled carrots are good as a crispy snack with a pleasant sweet and sour taste.
Recipe 1: Pickled Carrots
For the marinade (for 1 liter of water):
- Salt - 50 g
- Sugar - 90 g
- Vinegar essence - 1 tbsp. a spoon
Ingredients (per 1 liter jar):
- Carrot
- Allspice - 8 pcs
- Pepper black peas - 8 pcs
- Carnation - 5 pcs
- Bay leaf - 1-2 pieces
- Cinnamon, garlic or herbs - optional
Rinse the carrots, peel, dip in salted boiling water for 3-5 minutes, cool and cut into slices (if desired, bars, slices). Put the carrots in jars, pour hot marinade, sterilize for 20-25 minutes, roll up, turn over on 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, cut into slices up to 1 cm thick, dip in boiling water for 3-4 minutes. In each liter jar pour 100 ml of 9% vinegar, 200 ml of vegetable oil, put carrots and 60 g of garlic, pour 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, as a rule, 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, added to the 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:
Salad recipe "Autumn"
- Carrot - 2 kg
- Tomatoes - 1 kg
- Garlic - 3 medium cloves
- Salt - 1.st. a spoon
- Sugar - 2.st. spoons
- Vegetable oil - 4 tbsp. spoons
- Apple cider vinegar - 2 tbsp. spoons
- Black peppercorns - 10 pcs
- Carnation - 1-2 pieces
- Ground coriander - 0.5 tsp
Grate the carrots on a coarse grater, peel and chop the tomatoes (using a meat grinder, blender, manually), chop the garlic too. Saute the carrots on low heat for 5 minutes, then add the tomatoes, garlic, sugar, salt and spices. Simmer under a closed lid for 20 minutes, stirring the vegetable mass from time to time. Add vinegar, mix and keep under a closed lid for another minute. Arrange in prepared jars, roll up, turn over on lids and wrap well until completely cooled.
The salad turns out delicious, beautiful, with an original delicate taste. You can store it up to a year in a cool dark place.
Korean Carrot Recipe
- Carrot - 1 kg
- Garlic - 7-8 cloves
- Hot pepper - a small piece
For marinade:
- Water - 0.5 l
- Sugar - 6 tbsp. spoons
- Salt - 4 tbsp. spoons
- Vinegar 9% - 3 tbsp. spoons
- Vegetable oil - 1 cup
Grate carrots on a special grater (or on a large grater if there is no 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 on the lid, wrap until cool.
Vegetable oil in the workpiece can be sunflower or olive, table vinegar can be replaced with wine or apple, if desired, you can add coriander or black ground pepper. 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 the most favorite blanks of our hostesses. It is prepared simply, and stored well, and is eaten, as a rule, one of the first. By adding different ingredients and spices, you can cook caviar differently every year so that it is always a new "highlight" of the winter table.
Recipe for carrot caviar "Ryzhik" (from Ryabinushka_Sh)
- Carrot - 1.5 kg
- Tomatoes - 2 kg
- Garlic - 2 medium heads
- Ground black pepper - to taste
- Vegetable oil - 220 ml
- Salt - 1 tbsp. a spoon
- Sugar - 4 tbsp. spoons
- Vinegar 9% - 2 tbsp. spoons
Peel and chop 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, mix, hold under a closed lid for 3-5 minutes, put into prepared sterilized jars and roll up. Invert onto lids, wrap well and leave to cool.
Winter carrot sweets
Such preparations are unusually useful and tasty.
Carrot juice and puree
Of course, like any juice, freshly made carrot juice will be both healthier and tastier than canned. But preserving juice is a great alternative to the purchased one, and making “your own” juice from garden carrots that have just been brought from the garden is always the right decision.
carrot juice recipe
- Carrot - 1 kg
- Water - up to 1 l
- Sugar - 1-2 tbsp. spoons
Wash the carrots, peel, chop, 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 hot syrup and carrot mass, bring to a boil, cook for 5 minutes, pour into sterilized jars, roll up. Invert onto lids, wrap to cool.
If you add juice from an apple or pumpkin to carrot juice, you will get products that are wonderful in taste and usefulness, which in jars will wait in line even 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 be a decoration and a highlight of any table (not even a winter one)) Beautiful orange color, tasty and a little unusual, it often becomes a favorite delicacy of children. It is prepared exactly according to the same principle as fruit or berry jam.
Jam recipe "Orange Miracle"
- Carrot - 1 kg
- Sugar - 0.5-1 kg
- Citric acid - 2-3 g
Wash the carrots, peel, cut into equal pieces (slices, circles, cubes - if desired), cover with sugar and leave for a day to let the juice flow. Add a little water, cook until tender on low heat. Add citric acid(or lemon juice), boil for a few more minutes, put into ready-made hot sterilized jars and roll up. Invert onto lids, wrap to cool.
You can add orange or lemon peels, lemon balm (leaves), cinnamon, mint, vanillin and so on to carrot jam. It turns out "unrecognizable" unusual and delicious jam. They can decorate a cake, serve with tea, and just spread on bread)
Some housewives cut carrots into stars for jam - then the dish turns out to be 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 has been known for several centuries. There, no one was embarrassed that a sweet dish was prepared from a vegetable. But why vegetables? In 2001, carrots officially became ... a fruit! Yes, yes, and it happened precisely thanks to carrot jam, which in Portugal is a national delicacy and export item, and in the European Union it is impossible to make jams and jams from vegetables. EU officials had to cheat and recognize carrots as fruit!
That is why today we will definitely offer you a recipe for this delicacy! In the meantime - a few "jam" nuances.
It is very important not to overcook! The jam should be quite thick and a bit viscous, but not hardened like jelly. It is recommended to cook it at a temperature slightly above +100ºС (exactly: +103...+104ºС). Readiness can be determined by placing a spoonful of jam in the refrigerator for a few minutes. If a film with wrinkles appears on the surface - consider the delicacy 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 long as your imagination is enough!
And here is the promised recipe, thanks to which our carrot is considered a fruit in the European Union. It 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 delicious "find" on a cold winter day, reminiscent of a bright sunny summer and a golden carrot autumn.
Recipe "Carrots with apples"
Marinade
- Apple juice - 0.5 l
- Vegetable oil - 100 g
- Coriander seeds - 1 tbsp. a spoon
- Water - 0.5 l
Wash and peel the carrots, cut into thin slices or put under a coarse grater. Wash apples of sour varieties, cut into slices or slices. Place carrots and apples in sterilized jars, pour boiling marinade over and roll up. Turn over the lid and wrap.
Recipe "Carrots with gooseberries"
- Carrot - 1 kg
- Gooseberries - 1 kg
- Sugar - 0.3 kg
Peel the carrots, boil and wipe (mash). Boil gooseberries in a small amount of water and wipe. Mix 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 blanks, you can achieve a rich “carrot-fruit-berry” variety for winter tables.
Canned carrots for the winter can be both an independent dish and a delicious dressing for stew, soup or borscht. You can cook from it at home a real lecho and original snack"in Korean". Vitamin salads with carrots, cabbage, peppers, tomatoes and onions are considered a healthy addition to the side dish, great for people on a vegetable diet. When preserving carrot blanks in jars, beets, herbs, spices, and vegetable oil or vinegar can be added. From such additives, the taste of the salad will be rich and summery. Recipes without sterilization are also available to housewives: such pickled carrots for the winter should be consumed first. Store it only in the refrigerator or in the basement.
Canned carrots for the winter - the recipes are very tasty and simple
Carrot slices are great to add to vegetable salads, stews or soups. It should be used a couple of minutes before the end of cooking: the product will be completely ready for use. Recipes with a minimum amount of auxiliary ingredients will help to prepare carrots for the winter. Even a novice hostess can use them. It is very easy to prepare a delicious dish according to an understandable recipe.
Ingredients for a delicious recipe for harvesting canned carrots for the winter
- carrots - 1 kg;
- salt - 3 tsp;
- vegetable oil - 0.5 cups;
- vinegar - 3/4 cup;
- sugar 1 tsp
A step-by-step delicious recipe for preserving carrots for the winter
Delicious Korean-style carrots for the winter in jars: a recipe without sterilizing the workpiece
Every hostess dreams of preparing Korean-style carrots for the winter: such an appetizer will suit any table. But in the future, it is recommended to spread the salad with a spoon or fork pre-treated with boiling water. This will help preserve the product and prevent its quick spoilage.
Ingredients for cooking Korean-style carrots without sterilization
- carrots - 0.7 kg;
- onion - 1 medium;
- salt, sugar - 1 tsp;
- spices for carrots in Korean - 2 tsp;
- vinegar - 2 tbsp;
- garlic - 2 cloves.
Step-by-step recipe - carrots for the winter in jars without sterilization
- Carrots are cut into strips, sprinkled with salt and sugar. Infused for half an hour. Next, vinegar and spices are added, the mixture is infused for another couple of hours.
- The onion is cut into strips and fried in oil (about 20 ml) until golden brown. Added to carrots.
- Garlic is crushed, added to the workpiece. The salad is infused for half an hour or an hour. It is laid out in jars and closed with lids.
Vitamin salad for the winter: cabbage, peppers, carrots, onions, vegetable oil, vinegar - a recipe for harvesting with a photo
Delicious vegetable salad is optimal for long-term storage. When preparing it, sterilization is not required. But it will retain its primary properties only for 2 months. It is recommended to cook it in the fall.
Ingredients for a vitamin salad of carrots, cabbage and peppers
- carrots - 2 medium;
- pepper - 1 large;
- cabbage (white) 1 kg;
- onion - 1 medium;
- salt - 3 tbsp;
- sugar - 1 tbsp;
- vegetable oil - 100 ml;
- vinegar - 50 ml.
How to cook carrots: salad for the winter with cabbage and pepper
- Carrots and peppers are cut into strips, cabbage is chopped, onions are finely chopped.
- Vegetable ingredients are mixed. Spices are added to them, the salad mixes well and stands for 2 hours.
- The finished salad is laid out in jars and tightly closed with lids. Sprinkle with sesame seeds when serving.
How to store carrots for the winter at home in the basement?
Many people love carrots for their crunchy texture. But when processing a root crop, this feature is often lost. In such cases, it is necessary to organize the correct storage of carrots for the winter in basements. At proper preparation the root crop will retain its freshness and is suitable for cooking delicious fresh salads. The following tips will help you learn how to store carrots in winter:
- Using onion/garlic husks or sawdust. The root crop is placed in boxes with one of the specified types of fillers. Each new layer of the root crop is sprinkled with filler. The procedure is repeated until the box is full.
- In polyethylene bags. Bags are recommended to be filled halfway. They cannot be closed: the accumulation of carbon released by root crops will lead to their rapid decay.
- In sand. Quite a convenient way for owners of small plots. Each kg of sand is mixed with 1 liter of water. Next, sand pillows are prepared at the bottom of the boxes. Carrots are laid on the pillow. The layer is filled with sand. The procedure is repeated until the box is filled.
It is important to remember: before laying the carrots in bags or filler, you need to dry it well and cut off the tops.
How to cook lecho from carrots for the winter, a simple recipe for harvesting
Lecho is considered a good appetizer for the festive table, so for the hostess, preparing it for the winter will be a real gift. A simple and understandable recipe will help in this.
Ingredients for making carrot lecho for the winter
- carrots - 2 kg;
- Red bell pepper- 3 kg;
- onion - 0.5 kg;
- tomatoes - 3 kg;
- rast. oil - 300 ml;
- vinegar - 100 ml.
Step-by-step recipe: carrot lecho for the winter in jars
- Tomatoes are finely chopped, stewed to a paste.
- Pepper is cut into strips, stewed over medium heat.
- Carrots are cut into circles, lightly fried (until soft).
- The onion is cut into strips, passivated.
- Vegetables are mixed, seasoned with vinegar. If necessary (if the tomatoes are too sweet), salt is added.
- The mixture is laid out in jars and sterilized for 15 minutes.
Carrots for the winter in jars: soup preparation - recipe
Making soup dressings in winter is a real problem: foreign vegetables are not so tasty and healthy. Therefore, in the fall it is worth preparing delicious dressing on one's own. Cabbage and carrots harvested for soup will retain their properties for the winter, remain tasty and fragrant.
Dressing ingredients for carrot and cabbage soup in jars for the winter
- carrots - 1 kg;
- cabbage - 0.5 kg;
- greens - 200-300 gr.;
- salt - 0.5 cups.
A step-by-step recipe for making carrot dressing for soup for the winter in jars
- Carrots and cabbage are peeled, greens are washed and dried. The ingredients are ground with a meat grinder, stewed to a paste.
- Mustard seeds can be added to the blank for a rich aroma. After cooling, spread in jars. Sterilize for about 15 minutes.
- Keep refrigerated.
Borscht dressing for the winter with beets and carrots in jars - a recipe for harvesting
The rich taste of borscht depends on the dressing used. Ordinary store counterparts, unfortunately, do not compare with home-made preparations. At the same time, borscht dressing for the winter with beets and carrots can be prepared with your own hands. Make it easy.
Ingredients for borscht dressing for the winter in jars
- carrots and tomatoes - 0.5 kg;
- beets - 2 kg;
- pepper - 1 kg;
- rast. little - 250 ml;
- garlic - 5 medium heads;
- vinegar - 50 ml;
- sugar - 1 cup.
A step-by-step recipe for making borscht dressing: beets, carrots for the winter in jars
- All vegetables are peeled and cut into small pieces. Additionally, each type of vegetable is separately passed through a meat grinder.
- Shredded carrots and tomatoes are sautéed in oil for 15 minutes.
- Beets and garlic are added to the stewpan. Stew for about 50 minutes.
- Pepper and sugar (salt to taste) are added, all vegetables are stewed for another 15 minutes.
- Ready dressing is poured into banks.
Properly harvesting carrots and onions for the winter in jars - an interesting salad recipe
Delicious salad of carrots and onions will be a great addition holiday table. Vitamin preparation with the addition tomato paste It is also well suited as a dressing for stews: it is added at the very end and gives the dish a unique flavor. Pairs well with pickled or pickled cucumbers.
Ingredients for carrot and onion salad for the winter in jars
- carrots - 1 kg;
- onion - 0.5 kg;
- volume. paste - 10 gr.;
- garlic - 2 medium cloves;
- vinegar - 50 ml;
- sugar - 150 gr.
Step-by-step recipe: how to prepare carrots and onions for the winter in jars
- Peeled carrots are boiled in lightly salted water, cooled, cut into circles.
- The onion is cut into cubes, salted and left for half an hour.
- The ingredients of the marinade are mixed, the mixture is poured into a saucepan.
- Onion is added to the heated marinade and stewed for 5 minutes.
- Carrots are added, the whole mixture is stewed for a couple more minutes. Then the salad is transferred to jars.
Canning peppers and carrots for the winter in jars - video recipe
Summer salad of carrots and peppers will delight real gourmets. It has truly great taste. Any hostess can boast of such an appetizer. And you can cook it quite quickly and simply. An interesting video recipe will help to properly prepare peppers, carrots for the winter:
One of the most popular recipes for preparations is carrots. And this is not surprising, because she has useful vitamins. And besides, it is very tasty and loved by the whole family. The vegetable is prepared in various ways, pickled, made spicy, sweet and in the form of salads. In any case, it turns out to be incomparable in taste, the main thing is to follow the recipe correctly.
You can vary the ingredients to your liking. Add one or another component in a larger or smaller amount. The main thing is not to deviate much from the recipe.
Easy way to marinate
Fresh and crispy pickled carrots fast food. You will need:
- 4 large spoons of sugar;
- 2 tablespoons of table salt;
- 6 tablespoons of vinegar.
The ingredients are designed for liter jar of blanks. The bank does not need to be sterilized in advance. Rinse with baking soda and pat dry.
Cooking:
Spicy salad
Carrots of this preparation turn out to be quite specific in taste, but that is why many housewives fell in love with it.
- kilogram of carrots;
- cinnamon stick;
- clove stick;
- 2 cloves of garlic;
- bunch of parsley.
- vinegar 6-7 tablespoons;
- 2 tbsp. spoons of granulated sugar;
- 3 teaspoons of salt.
Cooking:
Recipe for pickled carrots Minutka
Vegetables prepared this way , does not require long exposure. Within a few hours you will be able to enjoy the unique taste of this salad.
You will need:
- kilogram of carrots;
- 2-3 bay leaves;
- 3-4 cloves of garlic;
- a couple of peas of allspice.
For marinade:
- glass of water;
- 2 tbsp. spoons vinegar essence;
- 20 grams of sugar;
- 20 grams of salt.
Cooking:
Canned blank without sterilization
Many do not know that you can cook delicious pickled carrots for the winter without sterilization. In the meantime, such carrots turn out to be very tasty.
Necessary:
- 2 large spoons of table salt;
- 3 tablespoons of granulated sugar;
- 40 ml of vinegar.
Cooking:
Carrots without sterilization are crispy and fragrant. It can be served as a salad or side dish for meat dishes.
Preparing winter salads
If you managed to find in the store or collect a young small carrot from your own garden, then you are incredibly lucky, because it this vegetable has an irresistible taste and do not leave anyone indifferent. For this recipe, there is no need to add additional ingredients. The vegetable itself has a bright and rich taste.
Composition:
- kilogram of carrots;
- sugar and salt 1 tablespoon;
- 4 large spoons of vinegar essence.
Cooking method:
Unfortunately, you can take a sample from such carrots no earlier than a month later. But the wait is worth it.
Carrot and onion snack
This salad is real storehouse of vitamins in winter period. You will need:
How to cook:
Carrot and onion salad helps in the fight against viruses and strengthens the immune system, which is especially needed in winter.
Korean salad with garlic
To prepare tasty and fragrant Korean salad take:
How to cook spicy carrots:
- Peel the vegetables and cut: carrots into thick circles, and garlic into slices.
- Prepare marinade from sugar, salt, vinegar and water.
- Fill sterilized jars with vegetables and pour over the marinade.
- Close with steamed lids and put in a dark, cool room.
Preparation with red pepper
Be careful this very spicy salad! You need to take:
How to pickle:
scalding carrot
This recipe is for spicy lovers. Carrot turns out spicy and crispy. Serving this salad to the table is a pleasure.
You will need:
- 2 kilograms of carrots;
- 5 pods of red hot pepper;
- a bunch of any greens.
- 4 tablespoons of vinegar essence 9%;
- 3 tablespoons of granulated sugar;
- 2 tablespoons coarse salt;
- 2 glasses of water.
Cooking:
A wonderful carrot marinade will be an addition to almost any of your dishes. It can be mixed with other salads, added to soups and consumed as an independent dish.
You will need:
How to cook carrot marinade;
Technology does not stand still. And in our time, special marinators have appeared on the market that speed up the process of marinating winter salads.
Recipe in marinator
You need to take:
How to cook:
Treat yourself and your loved ones with a delicious mouth-watering jar carrot salad in winter. Follow the recipe and listen to the recommendations. And your snacks will not be equal!
Attention, only TODAY!
We love carrots for their bright color, pleasant taste and abundance of vitamins. This vegetable grows quite quickly and has been pleasing summer residents with juicy root crops since mid-summer. Recipes for harvesting carrots for the winter are not so complicated, and even a novice in cooking will be able to cook dishes from it.
The easiest way to winter harvest is to freeze root crops. Of course, the carrots must first be thoroughly washed and peeled. Slicing vegetables is done differently. It all depends on how we plan to use it in winter. Circles - for soups, cubes for stews, straws - for pilaf. You can simply grate the carrots or run them through a food processor.
There are two things to keep in mind when freezing. Carrots are immediately packaged in portions. And it is better to pack a freeze to save space in rectangular containers. For example, put portions of carrots in plastic bags in a Tetra Pak milk bag. So the product will take up less space in the freezer.
Dried carrots
Harvesting dried carrots allows you to store it in any convenient place without using a refrigerator. These vegetables are great for making soups and gravies. A lot of people, especially children, like to eat dried carrots as snacks. This is a great, vitamin replacement for chips! In addition, dried carrots weigh very little and therefore are often used where "every gram counts" - in tourist travel.
To make it easier to dry the root crop, it must first be boiled. Carrot straws - about 10-15 minutes. And if we want to dry carrots, grated on a coarse grater, five minutes of cooking will be enough. After that, the roots are cut in the right way, but not thicker than 5-7 mm, or tinder on a grater.
Then the carrots are dried for several hours at room temperature and only then they start drying in the oven. The temperature in it should not exceed + 75 ° C, and vegetables must always be dried in one layer. Then the product will retain a maximum of useful substances, and will not lose its shape and color.
Dried carrots are best stored in glass jars with tight-fitting lids. Before use, such carrots are soaked in advance.
Canned carrots
This method of harvesting for the winter is used when it is necessary to preserve the root crop in its natural form. For canning, small varieties of carrots are excellent - "Shantane" and "Parmex", and simply medium-sized root crops that have grown in the shaded areas of the summer cottage. Early varieties of carrots that are not intended for long-term storage are also preserved. Such, for example, as "Tushon", "Alenka", "Vitaminnaya 6", "Karotel", "Nantes 4", "Samson" or "Losinoostrovskaya 13".
Canned carrots can be with spices and seasonings or without them. Everything depends on the desire. Such a product is used to prepare so many dishes, and it is indispensable in dietary nutrition.
To preserve carrots, they are pre-washed and peeled. Ready root crops are placed in a saucepan, 100-150 ml of water is poured to the bottom and carrots are kept on low heat with the lid closed for 15 minutes.
For the brine, which will be used for canning, put 1 heaping tablespoon of salt per 1 liter of water. While the brine is boiling, carrots are placed in pre-sterilized jars. Small root crops are put whole, and larger ones are cut into two parts.
Banks with carrots are filled with boiled brine to the very top and the sterilization process begins. Water is poured into a large saucepan, a sponge or cloth is placed on its bottom, and jars are placed on top. The water in the pan should reach the “shoulders” of the cans or even a little higher. From above, the jars are covered with lids and kept in boiling water: half-liter - for 35-40 minutes, and liter - 45-50 minutes. Then the jars are sealed with lids, turned over and, having previously covered with a blanket or warm cloth, allowed to cool at room temperature. After a day, jars of carrots can be placed in a permanent storage place.
In this video, an experienced gardener and hostess Zinaida Petrovna talks about how to properly preserve carrots at home.
carrot pickles
The advantage of salted vegetables over canned ones is a much greater preservation of nutrients, especially vitamins. The problem with pickles is always storage conditions. Salted carrots will need to be placed in a cool place. Ideally - in the conditions of the cellar. And you need to take care of this in advance.
For salting choose bright, orange root crops with a small core. Good quality blanks are obtained from the varieties "Nantes", "Gribovskaya" and "Moscow Winter". For salting, root crops are washed. But to clean them or not - the hostess herself decides.
With a large volume of preparations for the winter, carrots are salted in tubs as a whole. To do this, the washed root crops are placed in a tub. For brine, 60-65 g of salt is added to 1 liter of water, and the water is boiled for 5 minutes. The brine is added to the tub already cooled down and so that its level is 10-15 cm higher than the carrots. After that, a wooden circle is placed on top and oppression is set. The tub should stand in the room for 4-5 days. And then it is taken out to a cool room for long-term storage.
You can also pickle carrots for future use by chopping it. To do this, washed root crops are rubbed on a coarse grater or cut into strips or slices. A little salt is poured onto the bottom of the container in which the workpiece will be stored, chopped carrots are placed there - three-quarters of the volume of the container and poured with cooled brine prepared according to the same recipe. Like whole carrots, cuts are kept in a room for 4-5 days and placed in a cellar.
To be able to store salted carrots in the room, they must be sterilized. In this case, the filling is done at the rate of 30 g of salt per 1 water. Carrots are washed, peeled and cut into circles up to 1 cm thick. Banks with stacked carrots are poured with hot, freshly boiled brine and, covered with lids, are sterilized over low heat in boiling water: 0.5 l - 40 minutes, and liter - 50 minutes.
Salted carrots in winter can be added to salads, vinaigrettes, soups, as well as hot dishes with meat, poultry or fish. If the carrot tastes too salty, it must be soaked in water in advance, and the excess salt will go away.
Marinated carrots
Pickling is a great way to prepare for winter. Marinades of different composition give the dishes a completely unique taste. And almost no one is left indifferent by the crispy texture and sweet and sour notes of pickled vegetables.
In order to prepare the marinade, for 1 liter of water take 1 tbsp. a spoonful of salt with a slide and 2 tbsp. spoons of granulated sugar. In addition, for such a volume of liquid, 100 g of apple or ordinary vinegar is used, or 1 tbsp. a spoonful of vinegar essence. In a 1 liter jar add 6-7 pcs. peppercorns, 4 cloves and allspice, 1-2 pcs. bay leaf, herbs and 2 cloves of garlic. Dill, parsley, cherry, horseradish or apple leaves are used as greens.
Carrots are thoroughly washed, peeled and placed in boiling water for 5 minutes before cutting. Root vegetables can be cut into cubes, circles or straws. Seasonings and greens are placed at the bottom of the jars, carrots are placed on top of them, and everything is poured with boiled marinade. After that, the jars are covered with lids and sterilized in a saucepan with water: half-liter - 12-15 minutes, and liter - 20-25 minutes.
Tips for marinating carrots:
- The greens that will be added to the jars are washed thoroughly under running water.
- Garlic is placed in jars with whole forelocks. Then the liquid in the jars does not become cloudy.
- The contents of the jars are filled with hot brine to the very top.
- After all work is completed, the jars are turned over and allowed to cool covered for about a day.
Pickled carrots go with a bang, like a juicy, spicy snack. It's good to add it to winter salads, vinaigrettes, and also use when stewing meat dishes or as a side dish.
You can find a step-by-step recipe for cooking on our website.
Vitamin winter snacks and salads
Compound dishes in which carrots are added are made from different vegetables- sweet peppers, tomatoes, eggplants, onions and garlic. The taste of such salads is also well set off sour apples. And if vitamin C is destroyed during heat treatment, carotene, for which we value carrots so much, remains intact.
Vegetables and spices for salads and appetizers can also be arranged in different ways. In addition, you can diversify dishes by changing the shape of the cut. Carrots with vegetables are usually stewed under the lid for about 20 minutes, then refined vegetable oil is added to them. Approximately 150 ml per 1 kg of vegetables. A minute before readiness add a little vinegar.
Jars with a hot carrot-vegetable mixture are covered with lids and sterilized. You can store them at room temperature. Before serving, this blank is usually placed in the refrigerator for an hour. Such salads and appetizers are a great independent dish. They are also used to make sandwiches and as an addition to borscht or soups.
orange jam
In this winter harvesting captivates everything - a bright festive color, a pleasant delicate texture and, of course, an unusual taste. Therefore, carrot jam often becomes a favorite delicacy of everyone who has tried it. The recipe for such a jam is not much different from sweet preparations that are made from fruits or berries.
For 1 kg of root crops, take up to 1 kg of granulated sugar and 2 g of citric acid (or juice from half a lemon). First, the carrots are washed, peeled, cut into small slices or circles, sprinkled with sugar and left for a day at room temperature so that it gives juice.
The next day, a little water is added to the pot with candied carrots, put on a slow fire and boiled until tender. Usually - about 30-40 minutes. Then citric acid or freshly squeezed lemon juice is added to the jam and boiled for another 3-4 minutes. Hot jam must be decomposed into jars. You can diversify the taste of such a carrot delicacy by adding vanillin, cinnamon or mint leaves to it when cooking.
Candied carrots
Everyone loves candied fruit! It is a welcome treat and a wonderful decoration for pastries and cakes. And making candied carrots is not at all difficult.
First you need to wash the carrots, peel them and cut into circles or cubes. Then all this is placed in a saucepan and brought to a boil twice. After the first and after the second boil, the water is drained. Then granulated sugar is added to the carrots (1.5 cups per 1 kg of root crops) and the pan is put on a slow fire. Under the influence of high temperature, the carrots will begin to secrete juice, and the sugar will melt. In this case, do not forget to gently stir the contents of the pan so that the carrots and sugar do not burn.
Candied fruits are boiled for 20-25 minutes, thrown into a colander and allowed to drain excess liquid. The resulting syrup can be poured into a jar and used in everyday cooking. For example, such a fragrant syrup is a good addition to morning coffee.
Then they begin to dry the candied fruits on a baking sheet covered with parchment paper. If the room is sufficiently well ventilated, drying can be done in the room. However, this process will take some time. It is easy to speed up drying in the oven. It takes 45-50 minutes of blowing at a temperature of + 45 ° C, and the candied fruits are ready. While they are still soft enough, they are rolled in granulated sugar and removed for permanent storage.
In this video, Claudia Korneva talks about step by step recipe preparation of candied carrots.
