Carrots as an edible root crop have been known to people since time immemorial. True, the "ancestor" of the modern orange "beauty" was a purple vegetable. Despite its exotic color, this carrot was widely used to treat various ailments, as well as to prevent cancer. And no wonder - after all, the root crop contains a number of useful macro- and microelements, as well as vitamins of group B, A, PP, C, K. But carrots acquired their usual orange color as a result of the selection work of Dutch gardeners in the 17th century. It is proved that the use of carrot juice has a beneficial effect on the condition of the skin, hair, nails. Carrots are an indispensable ingredient for preparing many first and second courses - they are added fresh, dried, frozen, canned. How to prepare carrots for the winter? Today we will tell you how to save carrots for the winter at home, and also reveal the intricacies of winter preparations of this versatile root crop. We invite you to master the best step-by-step recipes with photos of carrots for the winter in jars - in Korean, lecho, salad with cabbage, pepper, vegetable oil, dressings with beets, without sterilization and with it. If desired, you can prepare carrots for the winter different ways, which will significantly diversify everyday and holiday menu. So, stock up on carrots and start implementing culinary masterpieces- it will turn out very tasty and healthy!
Carrots with onions for the winter - a delicious appetizer recipe with step by step photos
The recipe for this carrot appetizer for the winter is quite within the power of even novice cooks, and it includes the simplest and most affordable ingredients. Carrots combined with onions are a classic addition to borscht, soups, sauces and salads. And with the help of our step-by-step recipe with a photo, you can easily prepare tender and fragrant canned carrots with onions for the winter. In addition, such a savory snack will be an excellent "snack" - just spread it on a piece of fresh black bread. A very tasty thing!
Ingredients for a delicious carrot recipe for the winter:
- carrot - 1 kg
- onion - 1 kg
- garlic - 2 heads
- vegetable oil - 200 ml
- sugar - 100 gr.
- salt - 2 tbsp.
- vinegar 9% - 3 tbsp.
Step-by-step instructions for a delicious recipe for harvesting carrot snacks with onions for the winter
- Juicy and fragrant autumn varieties of root crops are best suited for this snack. We clean the carrots and rub on a coarse grater.
- Onion cut into half rings.
- Shredded vegetables need to be fried in vegetable oil - each vegetable in a separate frying pan. We divide the amount of oil according to the recipe equally for carrots and onions. As a result of such separate roasting, vegetables will retain their brightness and attractiveness.
- The heads of garlic must be peeled and chopped with a knife.
- Once the vegetables are softened, you can transfer them to one pan. Then add sugar, salt, garlic and oil left after frying. Mix all the ingredients thoroughly, cover with a lid, bring to a boil and simmer for 5-10 minutes. Then you need to pour in the vinegar, mix again and you can start canning.
- In pre-sterilized jars, lay out hot vegetable mix and roll up the lids. After cooling, put in the refrigerator. The shelf life of such a carrot snack is approximately 2 to 3 months. It is enough to open a jar - and you have a ready-made dressing for soup, roasted cabbage rolls or a delicious “spread” on a sandwich.
Korean-style carrots for the winter in jars - a recipe without sterilization
Many people are simply delighted with Korean-style spicy spicy carrots. Of course, today such an appetizer can be found in any store, but there is nothing better than home kitchen. We offer you a simple recipe for Korean-style carrots, which can be prepared for the winter in jars. In addition, such a salad is prepared without sterilization - this will save time and avoid unpleasant "fuss" with boiling water. And in winter, a carrot snack can be served with hot boiled potatoes and any meat dishes.
Ingredients for the recipe for harvesting carrots in Korean for the winter in jars:
- carrot - 0.7 kg
- salt - 1 tsp
- sugar - 1 tsp
- vinegar essence 70% - 45 ml
- vegetable oil - 20 ml
- onion - 1 pc.
- garlic - 60 gr.
- black and red pepper powder - to taste
- dried cilantro - to taste
Instructions for the recipe for harvesting Korean-style carrots for the winter in jars
- Root crops are washed, cleaned and rubbed with straws on a "Korean" grater. Place the grated carrot in a large bowl, sprinkle with salt and sugar. Mix and leave for about 30 minutes.
- When the carrot is infused, add vinegar essence, cilantro, a mixture of black and red peppers. All components are thoroughly mixed for a better distribution of spices. Now you need to let the carrots brew and soak in the marinade - for two hours. To do this, it is better to cover the container with a lid and send the refrigerator.
- Cut the onion into strips and fry in vegetable oil until a brownish dark color. Then pour the contents of the pan, together with the oil remaining after frying, into the carrot.
- Mince the garlic and add to the carrots. Stir and again leave to infuse for 30 minutes. During this time, the onion and oil will cool down and you can start packaging in jars that need to be sterilized in advance. Boil the seaming lids in hot water.
- Ready "Korean" carrots can be transferred to the cellar or other cool place. The appetizer is spicy, juicy and bright - a gourmet delight!
Delicious vegetable salad for the winter - with cabbage, peppers and carrots, onions, butter and vegetable oil
The composition of this salad includes the simplest and most affordable seasonal vegetables: cabbage, bell peppers, carrots. For dressing, vegetable oil and vinegar are used. Taste vegetable salad ik turns out to be a little sweetish, with a spicy spicy note. Such a recipe has long been considered a classic, but its popularity is beyond doubt - many housewives roll up at least a couple of jars of vegetable salad for the winter. Simple and delicious!
Ingredients for a vegetable salad recipe for the winter in jars (yield of the finished product - 2 l):
- white cabbage - 1 kg
- carrots - 2 - 3 pcs.
- onion - 1 pc.
- Bulgarian pepper (red or other color) - 1 pc.
- vegetable oil - 100 ml
- vinegar 9% - 50 ml
- salt - 1 tbsp.
- sugar - 3 tbsp.
A step-by-step recipe for a delicious preparation for the winter of a salad of carrots, peppers and cabbage:
- First, we prepare the vegetables: chop the cabbage, grate the carrots on a coarse grater, clean the pepper and cut into strips, cut the onion into half rings.
- In a large bowl, mix all the ingredients and leave to infuse.
- For salad dressing carefully mix vegetable oil, vinegar, sugar and salt.
- Add the mixture of spices to the chopped vegetables and again let it brew - for 2 - 3 hours. During this time, the salad is perfectly saturated with juices and spices.
- We sterilize jars in hot steam or in the oven. We shift the infused vegetable salad into containers and roll it up with boiled tin lids. We carry jars with salad for storage in a cool place - a cellar or basement.
If you want to enjoy the taste of a vegetable salad in the very near future, then you can close the jars with ordinary plastic lids and refrigerate. True, in this case, you will have to use a delicacy within a week.
Homemade carrot lecho for the winter in jars - a classic recipe
Lecho is considered one of the most popular types of harvesting for the winter. seasonal vegetables. And although this dish is Hungarian, we have been preparing homemade lecho for a long time and in a variety of variations. We bring to your attention classic recipe lecho from carrots and bell pepper based on tomato. The finished product can be used as spicy sauce or an ingredient for different dishes.
Ingredients for harvesting homemade lecho with carrots in jars for the winter:
- tomatoes - 3 kg
- sweet pepper - 2 kg
- carrots - 1 kg
- vegetable oil - 200 gr.
- sugar - 200 gr.
- salt - 1.5 tbsp.
- vinegar 9% - 70 gr.
A step-by-step recipe for harvesting homemade carrot lecho for the winter in jars
- Tomatoes need to be washed and passed through a meat grinder. Pour the resulting mixture into a large saucepan.
- Remove the seeds from the pepper and cut into pieces.
- We clean the carrots and rub on a coarse grater.
- We put the pan with the tomato mass on the fire and boil over low heat for about 15 minutes.
- Then pour chopped carrots to the tomatoes. Add pepper, spices and oil according to the recipe. Mix everything thoroughly and cook for another 25 minutes.
- While the lecho is being cooked, we are preparing jars - we sterilize in the oven or steam.
- Now you need to add vinegar, boil for 5 minutes and immediately pour into jars. Roll up the lids. Turn upside down and cover with a warm blanket. After cooling, we take it to the pantry for storage until winter. If desired, lecho can be served at the table - the dish is quite ready.
Borscht dressing for the winter with beets and carrots - a simple recipe in jars
Beetroot borscht is considered one of the most delicious first dishes, and for its preparation you will need the most affordable products. Hot, bright, fragrant, with herbs and a spoonful of sour cream - a plate of such fresh borscht always nice to eat for lunch or dinner. And with our borscht dressing with beets and carrots, you will significantly save cooking time. Roll up a few jars of dressing with beets and carrots for the winter according to our simple recipe- and all you have to do is boil the broth, add potatoes and cabbage. That's it, beetroot soup is ready!
To prepare dressing with beets and carrots for the winter, we stock up on ingredients:
- tomatoes - 300 gr.
- sweet red pepper - 1 pc.
- onion - 1 pc.
- carrots - 300 gr.
- vegetable oil - 70 ml
- beets - 1 kg
- vinegar 9% - 50 ml
- sugar - 2 tbsp.
- salt - 1 tbsp.
Preparation of borscht dressing with beets and carrots for the winter in jars:
- Peel fresh carrots and rub on a coarse grater. We also clean the onion and cut into half rings.
- Heat up the pan and add some vegetable oil. Fry chopped vegetables until golden brown.
- While the carrots and onions are languishing on the fire, we proceed to peel the beets. Grate with straws and add to the pan with other vegetables. All components must be mixed and simmered for 10-15 minutes.
- We wash the bell pepper, remove the stalk and cut into two halves. Then we clean from seeds and cut into thin strips.
- Grind clean tomatoes into pieces, which we pour into a saucepan and cook over medium heat. When the tomatoes are completely boiled, remove and wipe the mass through a sieve. At the same time, we remove the skin and seeds.
- Put the mashed tomato mixture back to boil, adding to the pan vegetable stew- onions, carrots, beets. We also spread the pepper, and then salt, sugar and mix everything. It takes about 1 hour to simmer.
- Then add vinegar and remove from heat. Now you can lay out the dressing in pre-sterilized jars. Cover with lids and place the jars in a large saucepan with boiling water.
- After 20 minutes of sterilization, roll up the preservation and leave to cool completely. A closet or basement is perfect for storage.
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 for a 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 circles (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, coriander or black can be added if desired. 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.
Such a tasty and vitamin vegetable as carrots is present in most harvested winter period sauces and appetizers. But individual recipes are extremely rare. This vegetable is present in the diet of every Russian person regularly. It is added to the most different dishes to spice them up and improve their taste. But winter preparations from carrots are less popular with housewives. All because it's pretty hard to do delicious preservation without adding extra vegetables.
To do this, you need to study special recipes. The most interesting and accessible of them are published below.
Marinated carrots in Korean for the winter
Like any other vegetable, carrots can be preserved and rolled up for the winter in all kinds of marinades, emphasizing its taste with the help of various suitable seasonings. Of course, one of the most popular recipes for harvesting carrots among cooks of all countries is in Korean. Cook this delicious savory dish possible in several ways.
Method 1
You will need:
- 1 kilogram of fresh carrots,
- 8-9 garlic cloves,
- a small piece of pepper (hot).
Fill:
- 0.5 liters of boiled water,
- 7 tablespoons of granulated sugar,
- 5.5 tablespoons of salt
- 250 milliliters sunflower or olive oil,
- 3.5 tablespoons of wine or apple cider vinegar.
Cooking:
First you need to chop the carrots. Ideally, use a traditional coarse grater for this, and not a blender and other choppers. Next, you need to chop all the garlic cloves on the smallest grater, and then mix them with carrots.
It is worth noting that the final amount of garlic in the recipe depends on the tastes of the hostess herself and all other family members. It can be both reduced and vice versa increased.
Carrots with garlic should not be disturbed for 10-15 minutes so that the vegetables have time to release the juice. And during this time you can have time to prepare the jar for conservation. To do this, it must be thoroughly washed and sterilized over steam.
Next - put the cooked piece in the jar hot pepper, and top it off with mixed juicy vegetables. Carrots with garlic should almost completely fill the jar. Now you need to pour boiling water over the vegetables, cover the jar with a towel on top and do not touch it again for 10-15 minutes.
In the meantime, it's time to start filling. To prepare it, you need to pour water into a small saucepan, add sugar, salt, vinegar and vegetable oil to it, then mix all the ingredients and put on medium heat. After boiling, the filling must be left on the fire for another couple of minutes.
After 10-15 minutes, the water from the jar should be drained, and the vegetables should be closed with hot filling and corked with a lid. delicious snack ready. You can either leave it to infuse until winter, or open it and enjoy spicy fragrant dish already in a day.
Method 2
You will need:
- 0.5 kilograms of fresh carrots,
- 1 tablespoon regular
- apple cider or wine vinegar
- 50 milliliters of sunflower or olive oil,
- 0.5 teaspoon black pepper
- 0.5 teaspoon coriander, salt,
- 0.5 teaspoon of granulated sugar.
Cooking:
First you need to brush and wash the carrots, and then grate it on a special Korean grater. If there is no such grater on the farm, then any with large holes will do. Next, you need to add table, apple or vinegar, pepper, coriander and other ingredients. Sunflower or olive oil- warm up in microwave oven and also add to the mixture.
After that, place all the ingredients in a convenient deep tray, cover with plastic wrap and leave to marinate for 18-25 hours. In the process of marinating, it is also worth sometimes taking out the tray and shaking the whole mass. When the carrots are marinated, they can be transferred to a pre-sterilized jar and closed with a lid. This dish will keep for a very long time.
With tomatoes and onions
More tastier than blanks carrots will turn out if you diversify this vegetable with tomatoes and onions. There are very interesting recipe cooking snacks from these vegetables.
You will need:
- 1 kilogram of fresh carrots,
- 3-4 tomatoes
- 2 large onions.
For filling:
- 0.7 liters of boiled water,
- 2.5 tablespoons lemongrass
- 1 tablespoon cumin seeds,
- 50 grams of granulated sugar,
- 25 grams of salt.
Cooking:
First of all, the carrots need to be washed, thoroughly cleaned with a brush and cut into circles. Then also wash, peel and cut the tomatoes (about in our other article) and onions. To pour into the water, all the ingredients are added in turn, then the mixture is boiled for 30 seconds and removed from the heat.
After that, the vegetables must be placed close to each other in pre-prepared and steamed jars and covered to the top with boiling filling. Next, close them with lids and turn each one down with a lid until the snack is completely cooled. And only then - put all the jars in a dark, cool place for storage.
Other recipes for preserving carrots
If you add fresh parsley along with the roots to the carrots, then the taste of the snack will turn out to be even more piquant and interesting.
You will need:
- 1 kilogram of fresh carrots,
- 200 grams of fresh parsley with roots.
For filling:
- 0.5 liters of water,
- 0.5 liters of homemade apple juice,
- 0.2 liters of any vegetable oil,
- 2 cloves of garlic
- 10 black peppercorns.
Cooking:
Carrots, greens and parsley roots should be thoroughly washed under running water and chopped. And then lower the vegetable mass into boiling water for half a minute and immediately put it in a colander so that all the excess liquid is glass.
At this time, you should prepare the filling by mixing all the ingredients in turn and boiling the mixture over low heat.
In addition to salads and appetizers, you can also make a very original seasoning that will suit many dishes.
You will need:
- 1 kilogram of carrots
- 250 milliliters of sea buckthorn juice,
- 0.5 cups of granulated sugar,
- 1 head of garlic
- 0.5 teaspoon salt.
Cooking:
Carrots should be thoroughly washed, peeled and coarsely chopped. Next, cover it with sugar, place in an aluminum pan and add a little water. When the vegetables are boiled until fully cooked over medium heat, the carrots must be mashed with a blender or simply rubbed through a fine sieve.
Then - add sea buckthorn juice, grated garlic and salt to the carrot mass. After that, the thoroughly mixed vegetable mass should be placed in small small jars and closed with lids. The seasoning must be stored in the refrigerator.
All of the above preparations for the winter are very simple to make. Such recipes will be accessible and understandable even for novice housewives. All winter you can enjoy delicious and healthy snacks which will be a great addition to any meal.
Video: canning the whole
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 then proceed to 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 are also preserved, not intended for long-term storage. 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 container volume 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. spoon 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.
Carrots are a vegetable with many useful properties. It contains substances that normalize digestion, prevent cancer, prevent skin aging and have an antiseptic effect. Almost every summer resident is engaged in the cultivation of this vegetable. If you are one of them, it's time to think about what can be done with the harvest. There are many options for harvesting useful root crops. Learn more about them and get started. So let's take a look at the most original recipes carrot blanks for the winter.
Blanks can be prepared in different ways. In this case, it all depends on the purpose for which they will be used. The vegetable is dried, dried, frozen and used for conservation. You can experiment and try all the harvesting methods.
frozen carrots
This method of storage is considered the simplest. Its advantage is that the vegetable remains half-cooked for a long period. You just need to wash and peel the root crops, then cut them into cubes or strips, place them in plastic bags or containers and send them to storage in the freezer. You can also use a coarse grater and chop the root vegetables. Such preparation can be used for first courses, salads, desserts.
Frozen carrots
Dried carrots
All valuable substances are preserved in dried vegetables. In this form, it can be added to first courses and side dishes. Drying can be done in different ways.
Dried carrots
straws
If you want to use this blank option, you will need to select the brightest specimens. Before chopping, wash and boil the root vegetables for 15 minutes. Next, remove the peel from them and cut into strips (thickness 5-7 mm). Put on a baking sheet in an even thin layer and send to dry in the oven at a temperature of +75 ºС.
carrot sticks
Grated on a coarse grater
Wash the root crops, boil (no longer than 5 minutes), chop on a coarse grater. Dry the raw material at room conditions, then spread it on a baking sheet in 1 layer and dry in the oven at a temperature of +75 ºС. Depending on how long drying takes, carrots can turn out to be dried (slightly under-dried) and dried. You can add this template to various dishes and use "just like that". Such healthy treat must be given to children.
Carrots can be grated on a coarse grater
Preserved in nature
This variant of the preparation can act as an independent dish. You can make salads from it. An excellent option for cooking dietary meals.
Natural Canned Carrots
salty
Salted carrots retain a lot of useful substances. Pickled vegetable is ideal for salads, first courses. For salting, it is worth giving preference to table varieties (Nantes, Moscow winter, Gribovskaya) of bright color. For blanks, you can use root crops with and without peel.
Salted carrots retain a lot of useful substances.
Pickled whole carrots in a tub
For the brine you will need:
- water -1 l;
- salt 60-65 g.
Read also:
Recipes for apple blanks for the winter: 12 win-win ways
Dissolve the salt in boiling water, boil the liquid for 5 minutes. Cool and fill them with root vegetables.
Cooking:
- Rinse vegetables.
- Take a tub, put carrots into it in layers, pour cold brine so that it covers it by 10-15 cm. Put oppression on a wooden circle.
- Keep the container at room conditions for 4-5 days, then transfer it to a cold place and leave it there until winter arrives.
Advice. If you salted carrots, it is recommended to soak them in boiled water before eating them.
Salted chopped carrots
- Wash and clean the roots. Chop vegetables. Cut them into cubes, circles or sticks.
- Sprinkle the bottom of the container with salt, place the roots on 3/4 of the volume of the container, fill to the top with 6% cold brine, put oppression. Let the composition ferment. This will take 4-5 days. After that, transfer the tub to the cold.
Salting with sterilization
For the brine, prepare:
- water -1 l;
- salt -30 g.
Cooking:
- Pour vegetables cold water for 15 minutes. Wash and dip in boiling water for 3-4 minutes.
- Remove the peel, chop into circles (thickness no more than 1 cm), put in jars.
- Fill with hot brine. Start sterilizing: 0.5 liter cans 40 minutes, 1 liter 50 minutes.
Marinated
Pickled carrots are an excellent ingredient for salads, vinaigrettes, and side dishes. Can be used as a snack.
Recipe 1: Pickled Carrots
For the marinade you will need:
- 1 liter of water;
- salt - 50 g;
- sugar - 90 g;
- vinegar essence -1 tbsp. l.
Ingredients (per 1 liter jar):
- carrot;
- allspice - this is 8 pcs;
- black peppercorns -8 pcs;
- carnation -5 pcs.;
- bay leaf 1-2 pieces;
- cinnamon, garlic or herbs optional.
Cooking:
- Rinse the root vegetables, peel them, place them in boiling salted water. After 3-5 minutes, remove, let the vegetables cool and cut them into circles or slices.
- Place chopped carrots in jars, pour over hot marinade. Sterilize for about 20 minutes, then roll up the jars, turn them over onto the lids and wrap them in a warm blanket until they cool. Banks with a capacity of 0.5 liters need to be sterilized for about 15 minutes.
Recipe 2: Bulgarian pickled carrots
For the marinade you will need:
- 1 liter of water;
- salt - 30 g;
- sugar - 60-70 g.
Cooking:
- Wash the carrots, peel them, chop into small circles. Dip in boiling water for 3-4 minutes.
- Pour into each jar (1 l) 0.5 cups of 9% vinegar, 1 cup of vegetable oil. Place carrots, 60 g of garlic in a container, fill with hot marinade. Sterilize for about 15 minutes, then start rolling cans.
Winter salads, appetizers and caviar
For salads and snacks from carrots, you will also need other vegetables. The ingredients of the twists will be tomatoes, Bell pepper, onion garlic. Carrot salads are incredibly delicious. They can be added to soups, spread on bread, used as a side dish.
carrot caviar
Read also:
Making juice at home
Salad recipe "Autumn"
- carrots - 2 kg;
- tomatoes - 1 kg;
- garlic - 3 small cloves;
- salt - 1.st. l;
- sugar - 2.st. l.;
- vegetable oil - 4 tbsp. l.;
- apple cider vinegar - 2 tbsp. l.;
- black peppercorns - 10 pcs.;
- cloves - 1-2 pcs.;
- ground coriander - 0.5 tsp
Cooking:
- Wash the roots, remove the skin, chop on a coarse grater. Peel the tomatoes, chop them using a blender or meat grinder. Mince the garlic.
- Saute the vegetables over low heat for 5 minutes, then add the rest of the vegetables, sugar, salt and spices to it. Cover the pan with a lid and simmer for about 20 minutes, stirring the vegetable mixture from time to time.
- Then add the vinegar, mix the vegetables again and keep them under the lid for another minute.
- Pour mixture into jars, roll up and invert onto lids. Wrap containers until completely cool.
Salad "Autumn"
The shelf life of lettuce is about 12 months.
Korean Carrot Recipe
For cooking you will need:
- carrots - 1 kg;
- garlic - 7-8 cloves;
- hot pepper - a small piece
For marinade:
- water - 0.5 l;
- sugar - 6 tbsp. l.;
- salt - 4 tbsp. l.;
- vinegar 9% - 3 tbsp. l;
- vegetable oil - 1 cup.
Cooking:
- Wash the carrots, grate it on a coarse grater. You can use a special "Korean" grater. Stir in minced garlic.
- Fill the jar hot pepper, garlic-carrot mixture. Pour boiling water over vegetables for 15 minutes. Drain the water and fill the container with boiling marinade. Immediately start rolling. Turn on the lid, wrap in a warm blanket until cool.
"Carrot in Korean"
For harvesting, you can use sunflower or olive oil. alternative table vinegar can become wine or apple. If desired, add coriander or ground black pepper to the twist.
carrot caviar
This recipe is quick and easy to prepare. Its big plus is that it keeps well and has an amazing taste. If you experiment with the ingredients, you can choose for yourself the most tasty way cooking winter food.
Recipe for carrot caviar "Ryzhik"
To prepare, prepare:
- carrots - 1.5 kg;
- tomatoes - 2 kg;
- garlic - 2 small heads;
- ground black pepper - to taste;
- vegetable oil - 1 cup;
- salt - 1 tbsp. l.;
- sugar - 4 tbsp. l.;
- vinegar 9% - 30 ml.
Cooking:
- Peel the carrots and tomatoes. Grind vegetables, add oil, sugar, salt to them, simmer for 1.5 hours, stirring occasionally.
- 15 minutes before readiness, add chopped garlic to the vegetables, after 10 minutes pour in the vinegar and mix. Keep covered for 3-5 minutes, then place the vegetables in sterilized jars and roll them up. Invert onto lids, wrap and let cool.
Winter carrot sweets
The taste of these blanks will definitely be appreciated by children. Their advantage is that sweets retain all the useful properties.
Carrot juice and puree
To saturate the body with valuable substances, it is advisable to give preference to freshly squeezed juices. In winter, it is not always possible to prepare such drinks, so canned juices can be an alternative. In any case, homemade drinks will be better than store-bought ones.
