Home Vegetables What blanks can be made from small carrots. What preparations for the winter can be made from carrots

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What blanks can be made from small carrots. What preparations for the winter can be made from carrots

Many gardeners grow carrots on their plots. Therefore, this vegetable is often preserved in the fall as a separate dish, and as part of salads and various preparations. How to properly and tasty prepare carrots for the winter will be described in our today's article.

Exists various recipes carrot blanks for the winter. The pickle is the most popular. Consider the three most common recipes.

classical

The classic recipe is cooking cold appetizer. It is best to use whole vegetables for this. Therefore, when choosing root crops, preference should be given to even and small vegetables.

To prepare this dish you will need:

3.5 kg of carrots;
50 g of salt;
50 g of sugar;
1 glass of vinegar.

First, the roots should be washed and cleaned. Next, they need to be soaked for a couple of hours in cold water. After that, the carrots are placed in boiling water for several minutes. Then the vegetables are transferred to a colander to drain excess water from them. Next, the roots are placed in glass jars up to the neck.

Now the marinade is ready. For it, 2 liters of water are used, where salt and sugar are added. The liquid should boil, after which vinegar is introduced into it. The brine is brought to a boil and poured into jars with vegetables and everything is closed with a lid.

Canned vegetables should be stored in a warm and cool place.

with garlic

You can cook carrots with garlic. In this case, the appetizer will turn out spicy and very tasty. The recipe includes the following ingredients:

1 kg of root crops;
200 g of garlic;
1 glass of vegetable oil;
4 glasses of water;
0.5 cups of salt.

Cooking begins with the garlic and carrots being washed and peeled. Carrots are cut into medium cubes, and garlic is crushed fractionally. Next, the main ingredients are poured with vegetable oil and mixed well.

Now you need to prepare the brine. You can make it by boiling water with salt added to it for several minutes. Salt can be based on your own preferences. But it's better to follow the recipe.

Salt is poured over carrots and garlic. All ingredients are thoroughly mixed and laid out in prepared jars. Their sterilization lasts 25 minutes. Then the containers can be rolled up.

Cooked preservation must cool before sending it to the cellar.

Without sterilization

Canning pickled carrots can take place without sterilization. The main advantage of this option is a significant time saving.

For cooking you will need:

2 kg carrots;
1 kg tomato;
2 "golden" bell peppers;
2 chili pods;
2 tbsp. l. salt;
50 g parsley;
2 glasses of olive oil;
3 heads of garlic;
150 g of sugar;
⅓ cup vinegar (9%).

All vegetables are well washed and cleaned. Carrots are cut into strips. Tomatoes, peppers and garlic are twisted in a meat grinder. Parsley must be chopped with a knife.

All chopped ingredients are placed in a saucepan. This is where the vinegar comes in and vegetable oil and seasoning is added. The ingredients are mixed and put on fire. The workpiece is cooked for 1 hour.

The finished snack is laid out in jars and tightly rolled up.

Video "Canned carrots for the winter"

In this video you will learn a delicious recipe canned carrots for the winter.

salad snacks

In addition to pickled carrots, various salad snacks can be closed for the winter. Here, instead of brine, a special dressing is used. Consider the most popular recipes for making winter salads from carrots.

With bell pepper

Most often home preservation carrots suggests its combination with bell pepper. It is not only tasty, but also very useful. A salad is prepared from the following components:

1 kg of carrots;
1 kg of bell pepper;
1 kg of tomatoes;
1 kg of onion;
0.5 st. l. Sahara;
5 st. l. salt;
1 st. l. vegetable oil;
1 st. l. vinegar.

You need to preserve the snack in glass jars.

All the above vegetables are washed, dried and chopped. Onions, carrots and peppers are cut large straws. Tomatoes should have a grated appearance. Therefore, we rub them on a grater. They can also be passed through a meat grinder.

Next, in a deep pan, we shift the tomatoes, onions, carrots and peppers. The container is placed on a small fire. After 5 minutes, add salt, oil and sugar to the vegetables. Mix all ingredients well. The preparation should not have an excessively salty taste.

The mixture is brought to a boil. When it starts to boil, the fire must be screwed. The workpiece should boil for another 20 minutes, and at the very end a bite is added.

The finished salad is laid out in jars and closed.

"Winter"

To prepare the Winter Salad, you will need the following ingredients:

1 kg of carrots;
2 kg of tomatoes;
1 kg of onion;
2 kg of bell pepper;
1 pod of hot pepper;
4 cloves of garlic;
200 g of sugar;
1.5 st. l. salt;
100 g of vinegar;
300 g of vegetable oil.

Vegetables should be washed well. Pass the tomatoes through a meat grinder. Move the tomatoes in the form of mashed potatoes into a saucepan and put on fire. They should boil for about 20 minutes. Then add finely chopped garlic, hot pepper, sugar, salt and vegetable oil to them. All ingredients are thoroughly mixed and cooked for another 5 minutes.

Next, clean the carrots and three it on a coarse grater. We also clean Bell pepper and cut it into cubes. The onion is cut into small cubes. Prepared vegetables are added to the tomatoes. The workpiece is mixed and cooked until tender. At the end, vinegar is poured into it, after which the salad mixes well again.

Harvest "Winter" for the winter should be in glass jars. After seaming, they should stand upside down until they cool.

with beans

Spin with beans and carrots is rich in vitamins, which is very important for the winter period. For its preparation you will need:

1 kg of carrots;
1 kg of white beans;
1 kg of sweet pepper;
0.5 pod of red pepper;
1 kg of onion;
3 liters of tomato juice;
2 tbsp. l. salt;
2 tbsp. l. vinegar;
150 g of sugar;
200 g sunflower oil;
1 head of garlic.

First, the beans are soaked for 1-2 hours, after which they are cooked until tender. Meanwhile, carrots, onions and sweet peppers are washed and cleaned. The last two ingredients are cut into small cubes, and the carrots are ground through a coarse grater.

Then we place and mix all our ingredients in a deep saucepan, except garlic, oil and hot pepper. The mixture is boiled for an hour and stirred frequently. When the cooking hour has passed, oil, finely chopped pepper and crushed garlic are added to the pan. All this boils down for about 15 minutes.

When the salad is ready, it remains to pour it into prepared jars. It is recommended to close it hot, then the jars should be allowed to cool and can be transferred to the cellar or pantry.

"Manjo"

Another original salad With piquant taste. Such a dish can be safely served on the table not only as a side dish, but also as an independent snack.

To prepare Manjo, you will need:

400 g carrots;
4 kg tomato;
3 kg eggplant;
3 kg of sweet pepper;
2 kg of onions;
300 g sunflower oil;
150 g of vinegar;
150 g of sugar;
100 g of salt;
0.5 tsp black ground pepper;
a quarter of a hot pepper.

All vegetables should be thoroughly washed, peeled and prepared for cooking. Tomatoes are twisted through a meat grinder. Carrots are passed through a large grater. The onion is peeled and cut into half rings. Eggplants and bell peppers are de-seeded and chopped. Also finely chopped hot peppers and garlic.

Processed vegetables are mixed in a deep saucepan. All other seasoning components are added there. The resulting salad preparation is put on a small fire, where it should be extinguished for at least one hour. When the salad is ready, it remains to pour it into jars and roll it up.

"Orange Miracle"

To prepare this type of salad, you will need the following ingredients:

1 kg of carrots;
1.5 kg of tomatoes;
1 st. l. vegetable oil;
1 st. l. vinegar;
1 head of garlic;
5 st. l. Sahara;
1 st. l. black ground pepper;
1 st. l. salt.

Tomatoes and carrots are washed, peeled and passed through a meat grinder. This mixture is transferred to a saucepan and oil is added to it along with salt and sugar. Everything is well mixed and put on a slow fire, where the mixture is stewed for 1.5 hours.

Then it's time for seasonings. The garlic is finely chopped or squeezed and added to the pot together with black pepper 15 minutes before the end of cooking. For 5 minutes, vinegar is poured into the salad and everything is thoroughly mixed. This salad is ready.

In addition to salads, carrots can simply be salted in a jar. For sourdough you will need:

2 kg of carrots;
2 pcs. large or 4 pcs. small bulbs;
2 tbsp. l. salt;
20 g of sugar;
5-8 g cumin.

Carrots along with onions are washed and peeled. Onions are cut into medium-sized half rings, and carrots are cut into small strips. Chopped vegetables are thoroughly mixed and cumin, salt and sugar are added here.

The resulting blank is tightly packed into jars and hermetically sealed with lids. Then the mixture is left to stand in the kitchen for 2-3 days for sourdough. When fermentation begins, it remains to remove the jars for storage in the refrigerator or cellar.

Another option for cooking carrots for the winter. Such salting does not take long to prepare, and very few ingredients are needed for it:

1-2 kg of carrots;
water for cooking;
salt for brine.

Vegetables are washed and cleaned. At the same time, you need to put the water on the fire and bring it to a boil. Peeled root crops are dipped in boiling water for 2-3 minutes, after which they are transferred to cold water. Then the carrots are placed in a tub and all that remains is to fill it with brine.

The brine is prepared at the rate of 30 g of salt per 1 liter of water. For its preparation, water in which vegetables are boiled is suitable. The right amount of salt is added there and boiled again. Carrots are filled with water and tightly closed.

Canned carrots in any form will be an excellent addition to potatoes, meat or fish.

It can be a good side dish, and in some cases even an independent dish.

Vegetables are a source of vitamins and minerals. Carrots contain vitamin A, which is necessary for the growth of children and is very important for visual acuity. Greatest Benefit they bring fresh food, but if it is not possible to eat a sunny vegetable from the garden, golden recipes for carrot blanks for the winter will come in handy. In winter and early spring, when stale vegetables are sold on store shelves, it's so nice to get a jar of carrots smelling like summer from the cellar!

Golden blank recipes

From fresh carrots you can cook a lot of salads, including for the winter. In many recipes, an orange vegetable is an addition to other ingredients, but there are cooking options that are very delicious carrots for the winter, in which she solos. Thanks to them, you can cook not only the usual salads. With the help of favorite recipes, the pantry shelves will be replenished with pickled carrots, caviar, juice and fragrant jam.

Sauerkraut with horseradish

Carrots, like cabbage, can be fermented. When you add horseradish, you get sharp workpiece, which will become a worthy snack even on the festive table.

The composition of the ingredients is simple:

3 kg of carrots;
1/2 horseradish root;
3 onions;
6 dec. l. salt;
4 dec. l. Sahara.

You will need to remove the peel from the carrot, wash the root crop, and then grate it on a special grater. Peel the horseradish root and grate it on a regular grater with small holes. Mix vegetables, salt, add sugar. Transfer the vegetable mixture to an enameled pan, put oppression on top and let it stand for a week at room temperature. After this time, transfer the pan to a cool room for 35-40 days: the air temperature should not be higher than +10 ... +15 ° C. Store ready-made carrots for the winter in jars, having previously sterilized them.

pickled carrot

Young root crops are good because they can be pickled whole. Due to their small size, they fit even in half-liter jars.

The set of products used is simple:

Wash the peeled carrots and blanch for 2 minutes in boiling water. Peel the garlic and chop finely. Rinse peppers, remove seeds, and chop. Put prepared vegetables in sterile jars, put dill in each umbrella.

Heat the oil in a frying pan and let cool slightly. Pour a little cooled oil into each jar. From water, salt and sugar, prepare the marinade by boiling it over high heat, let it boil for about three minutes. Remove the marinade from the stove and pour in the essence.

Pour the vegetables with the resulting marinade, then sterilize the jars for half an hour. After 30 minutes, close the containers with lids and roll up. Remove the cooled cans in the pantry or cellar.

Vegetables in Korean

Everyone's favorite carrots in Korean can also be prepared for the winter. It is very easy to cook it, it will take more time only for its preliminary preparation.

For 6 kg of carrots take:

Peel carrots, onions and garlic. Grind the parsley in a mortar, chop the onion into small cubes, and squeeze the garlic through a garlic press. Finely chop the carrots on a special grater, place in a large container, salt, add sugar, spices, garlic, table vinegar and stir.

Fry the onion in a hot frying pan with oil until deep brown. Strain the oil and discard the onion. Pour the vegetable mass with oil, mix again, cover with a small plate on top and put three liter jar with water as oppression for the night.

The next day, pack the salad in sterilized jars, pour the resulting juice on top and sterilize the container with Korean-style carrots for 10 minutes. Roll up lids and leave to cool. Store blanks in a cool place.

Prescription without sterilization

Carrot caviar is a very tasty vegetable preparation that does not require sterilization before canning. In addition to the main ingredient, tomatoes are added to it.

The composition of caviar includes:

Chop peeled and washed with water carrots. Pour the washed tomatoes with boiling water, remove the skin and rub the pulp through a fine sieve.

In a large cauldron, heat the oil, put the chopped carrots and fry for 6 minutes. Then add the mashed tomatoes, garlic squeezed through a garlic press and ground cloves and pepper. After boiling vegetable mix add granulated sugar, salt, coriander, close the lid and simmer the caviar for 25 minutes. Pour in Apple vinegar and leave the cauldron on fire for another 1 minute.

Spread caviar in clean sterilized jars, screw on the lids and turn upside down. Leave in this position until cool.

Salad with beans

Fans of hearty salads will surely enjoy another recipe that does not require sterilization. This blank contains beans, which is one of the leaders among vegetables in terms of protein content. Even a novice hostess can cook such an appetizer.

Choose a small carrot so that it can completely fit into a three-liter container. Boil it until half cooked and put it vertically in a jar. There also add a whole pod of pepper without seeds, celery and peeled garlic. Boil salted water and cool. Pour the contents of the jar with brine, leave for 24 hours. After a day, close the workpiece with a lid and store in a cold place. Carrots prepared in this way can be added to vinaigrette and other salads.

Seasoning with garlic

This homemade preparation has an unusual spicy taste, as it contains sugar and sea buckthorn juice mixed with garlic.

For carrots weighing 1 kg take:

310 g of garlic;
110 g of sugar;
210 g of sea buckthorn juice;
1 dec. l. salt.

Twist the peeled and washed garlic with a meat grinder. Wash the peeled carrots, cut into large pieces and boil in a small amount of water until tender. Rub the still hot carrots through a sieve. To the cooled mass, shift the garlic, salt, sugar and pour in the sea buckthorn juice. Mix the seasoning, arrange in sterile jars and store in the refrigerator.

Desserts and drink

Remove the peel from the root crops, wash and cut them into medium cubes. Mix chopped carrots with sugar and leave to soak for 24 hours. After a day, add water to the mass and cook in enamel saucepan until thickened. At the end of cooking, add citric acid, mix the jam well, arrange in sterile jars and roll up.

orange jam

One more sweet billet in jars of carrots for the winter - amazing jam, the recipe of which also includes a healthy orange fruit - an orange. Due to its composition, it will fill the body of adults and children with vitamin C, and also strengthen the immune system. To make jam, take 2 kg of carrots, 4 oranges, 160 g of sugar and a pinch of cinnamon.

Scroll the peeled and washed root crops through a meat grinder. Remove the zest from the orange and mix with the carrots, squeeze the citrus juice in the same place. Add sugar and cinnamon to the resulting mass. Instead of cinnamon, you can use other spices, such as ginger, cloves or cardamom. If the mixture is too thick, add a little water and cook for 1 hour after boiling over low heat. Pour the finished jam into sterilized jars.

Candied root vegetables and unusual halva

Skillful housewives can prepare not only salads, caviar and jam from an orange vegetable, but also other sweets, such as candied fruits. The composition of the products is minimal: 6 large carrots, 9 dess. l. sugar and 140 ml of water.

Peel the root vegetables from the peel, wash and cut into thin slices. Pour the carrots with an aqueous solution of sugar and put to boil on the stove, reducing the heat from a boil to medium. After 10 minutes, increase the heat and cook, not forgetting to stir, until the syrup thickens. If the syrup is still too thin, add more sugar.

When the carrots become translucent, remove them from the container and lay them on parchment paper to dry. After the candied fruits are dried, roll them in powdered sugar, put them in a tight box and store at room temperature.

The usual halva is made from sunflower seeds, and only a few are familiar with the recipe. delicious treats from carrots. Cooking halva is another way to harvest from a bright root crop.

Peel, wash and coarsely grate a kilo of carrots. Place it in a fireproof dish and put on fire. After softening the vegetable, add 110 g of sugar, one grated lemon, 50 g of corn oil, mix and cook until tender. If the mass began to separate from the spoon while stirring, it's time to turn off the stove.

Add to mixture dessert spoon cumin seeds, mix, form a rectangle, wrap with parchment paper and put under oppression. Instead of cumin, you can add raisins, peanuts or any nuts. After 3 days, the halva will be ready for use.

healthy drink

It is easy and simple to prepare delicious and healthy carrot juice from a sunny vegetable at home, which will help to improve the digestion process. Therefore, it is recommended to drink it half an hour before meals.

Pick up a juicer and use it to squeeze the juice from 1 kg of peeled carrots. Add a little lemon juice to the carrot juice, which will act as a preservative, pour the drink into a jar and sterilize if you need to make preparations for the winter.

Delicious recipes

Carrots also make a great puree and will be eaten with pleasure even by those children who do not like vegetables. List of ingredients: 1.1 kg of carrots, 1.1 kg of sour apples and 210 g of sugar.

This canning recipe uses boiled vegetables rubbed through a fine sieve. Apples need to be peeled and chopped into food processor. Combine all ingredients and cook over high heat until boiling. Transfer the finished puree to clean jars and sterilize for 20 minutes.

If a rich crop of orange root crops has been born in the country and there is nowhere to place them for storage, it's time to use these recipes. Households and guests will be happy to enjoy delicious and useful blanks from ordinary carrots!

It is advisable to carry out the pickling procedure for carrots in the summer, when the pulp of these vegetables is the most tender and juicy. If you buy root crops on the market, then choose dense and pest-free specimens. Ask to be shown a cutaway vegetable, so you can save yourself from buying fibrous specimens.

In the manufacture of blanks, a lot of greens are often used: dill, parsley, currant leaves, etc. By the way, after the autumn harvest, you can also prepare a portion of pickled carrots. The largest root crops are usually selected for storage, and thin and small specimens are quite suitable for canning. If any of the recipes contain spices that are not very popular in your family, replace them with more familiar ones.

canning recipes

You can pickle carrots very tasty in different ways. I want to share the most simple recipes which always give excellent results.

Spicy pickled carrots with garlic and pepper

First of all, I want to talk about this method - I was pleased with both the preservation process and the taste of the workpiece.

At the dacha, I harvested such a crop of carrots that every summer resident dreams of. And everything would be fine, only at the next check sent from the cellar to, I noticed that it was starting to deteriorate. It was decided to preserve most of it in jars, especially since I had in mind a new, untested recipe with garlic and hot peppers.

I rolled the carrots into jars pretty quickly, although I didn’t count on it. Our family tested this delicacy on the third day, when the carrots were completely soaked (I rolled up a small jar for this purpose). To be honest, the result surprised our whole family. The carrot turned out to be very fragrant, moderately spicy, which especially pleased all of us. My husband told me that it’s not even a shame to put such a savory snack on the table for guests.

Recipe Information

Cuisine:Russian
Type of dish: preparations
Cooking method: canning
Servings: 2 l
30 minutes

Ingredients:

small carrots - 2 kg
edible salt - 4 tbsp.
sugar - 4 tbsp.
vinegar 9% - 100 ml
filtered water - 2 l
garlic - 1 head
peppercorns - 5-7 pcs.
bay leaf - 2-3 pcs.
hot pepper - 2-3 pcs.

Cooking method:

First, let's prepare the marinade. Pour water into a bucket or pot.

Add sugar and salt to it. Put the ladle on the fire and bring the water to a boil, stirring it occasionally so that the salt and sugar dissolve.

When the marinade boils, add vinegar to it and turn off the heat. I recommend pouring vinegar carefully, since water with vinegar reacts with a small amount of foam.

Put a bay leaf on the bottom of the prepared jars.

Peel the garlic and send a clove to each jar.

We will do the same with hot peppers. Seeds are removed as desired.

Peel the carrots and pack them tightly into jars.

Pour the marinade into jars with carrots and spices.

We roll up those lids that we are used to using. Pickled carrots for the winter are ready!

Pickled carrots for the winter in jars

This recipe is good for its simplicity and the special piquant taste of a pickled orange root vegetable. A mixture of spices, which includes cinnamon, give a unique flavor to the workpiece.

Components:

carrot - 1.5 kg
water - 1 l
sugar - 80 g
salt - 50 g
vinegar - 1 tbsp. l.
allspice and black pepper, cloves, bay leaf and cinnamon.

Cooking:

Rinse thin root crops with delicate skin, scrape off all damage and dirt from the surface.
Then plunge the carrots into slightly salted boiling water. Hold it there for about 5 minutes. During this time, the surface layer of the fruit will soften, and all bacteria will be destroyed.
At the bottom of the jars put 7 pcs. cloves, 2 bay leaves, 10 grains of black and allspice, a piece of cinnamon.
Cut the cooled root vegetables into circles or medium cubes, and then pour the slices into jars on top of the spices.
Fill a saucepan with water and put it on fire.
Add salt, sugar and vinegar.
Wait for the marinade to boil and the salt and sugar to dissolve, and then pour this liquid into the carrots in jars.
Cover the jars with lids and place for another 25 minutes to sterilize in a large container of boiling water.
After the allotted time, roll up the jars with sterile lids, turn over and wrap. Cooling should be gradual.
You can store such a blank in a cellar or pantry.

Canned without sterilization

This method will appeal to lovers of spicy snacks. To soften the taste, instead of chili pepper, you can take our usual "Spark" or reduce the amount of hot vegetable in the recipe.