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 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 on it 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 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 piquant 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, put it in sterile jars and roll up.
orange jam
Another one 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 fruit. 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 healthy preparations from ordinary carrots!
Carrots are indispensable in many recipes for salads and snacks that we prepare for the winter, but individual preparations from this vegetable are quite rare. Delicious and healthy carrots- the vegetable without which it is impossible to imagine the menu of a modern person. Carrots are added to soups and salads, first and second courses, snacks and even sweets. And how popular we have the so-called carrots in Korean! For the winter and you can save it if you want. So why are carrots not so popular compared to the same zucchini or eggplant? It turns out that a huge number of magnificent preparations can be made from carrots.
More often we use carrots as an ingredient in various salads. For example, a carrot salad for the winter in combination with various others is very popular with us. juicy vegetables: cucumbers with carrots for the winter, peppers, tomatoes with carrots for the winter, onions with carrots for the winter, zucchini with carrots for the winter, etc.
The traditional Hungarian and Bulgarian dish lecho is impossible without carrots. It is this delicious and beautiful appetizer that is perfectly prepared on long-term storage: lecho from peppers and carrots for the winter, lecho for the winter from tomatoes, peppers, carrots and onions. There are many variations of this dish.
But carrots can and should be harvested on their own. Depending on the purpose of the workpiece, they are prepared different ways. Carrots are stored dried, dried, frozen or canned, so make preparations based on your capabilities. Freezing is the easiest way to preserve carrots long time. Just wash and peel the root vegetables, cut them into rings, strips or grate on a coarse grater. In plastic bags or containers, send carrots to the freezer. In winter, it can be easily used in the preparation of any dishes, incl. soups, side dishes, salads.
Dried carrots - delicious and useful blank. In winter, it is indispensable when added to soups, borscht, potatoes, cereals. Dried carrots in several ways. Also a good option blanks - pickled carrots for the winter, its recipes are numerous and depend on your taste.
Important is the fact that useful material contained in carrots are not destroyed during heat treatment and other preservation. This makes carrot blanks even more attractive. For example, why don't we prepare Korean-style carrots for the winter? The recipe for this appetizer is on our website. Watch and cook!
A few tips for harvesting carrots:
Root crops with a diameter of up to 3 centimeters can be preserved whole, while larger ones should be cut into any kind;
Medium-sized fruits are suitable for freezing, without damage;
Salted carrots with spices are good for food after a few days, however, the longer it is aged, the tastier it will be;
Salted, pickled carrots can be served as an independent snack;
Dried carrots are suitable for adding to various dishes.
Who doesn't love carrots? As children, we were always told that if you want to be healthy, and so that your eyes can see all the insects, then eat more carrots. So we gnawed it at any opportunity, getting great pleasure.
It is really, very useful, has properties that have a beneficial effect on our body, strengthens the heart system. It contains vitamins, minerals, which helps to improve the functioning of the liver, kidneys, lungs.
In winter, when our body is weakened and needs support, it must be fed with various useful things. For this purpose, carrots are very suitable. After all, it, like no other product, increases a person’s immunity, and also improves his inner mood.
We use this vegetable in many dishes: in the first, second, in various salads. Therefore, it should always be in the house. To do this, you need to stock up on them in time and be able to harvest them for future use. About how to save carrots for the winter, a recipe for harvesting for the future, we are with the editors of the site www ..
There are several options. You can stock up on carrots:
in kind. After washing and drying it, put it in a box, sprinkling each layer with sawdust (preferably spruce or pine).
Dried variant. Throw carrots into boiling water and blanch them for 5 minutes. Then let it cool, cut into rings and lay on a wooden surface, put in the sun or in the oven (without closing the door) on a baking sheet.
in the form of conservation.
Let's talk about the last option. About how to make blanks for the winter from carrots so that they do not lose their healing properties and was appetizing not only in appearance, but also in taste.
Today we will get acquainted with three recipes, these are caviar, jam and juice.
Caviar
Ingredients:
Carrots - 1 kg.
Onion - 0.5 kg.
Oil (vegetable) - 0.4 kg
Tomato paste - 100 gr.
Garlic - 3-6 cloves
Spices (salt, pepper) - to taste
Dilute the paste with water to medium density, do not use metal utensils for this purpose. Add finely chopped onion, oil 150-200 gr., A pinch of salt. Stir and simmer over medium heat. Make sure the onion is soft but not overcooked.
While everything is stewed, we are engaged in the main product. Washed and peeled carrots must be grated on a coarse grater or passed through a meat grinder. Transfer to an empty bowl and add the rest vegetable oil and fry, while do not forget to add 50-70 gr. water. Then mix it with the finished stewed onion and tomato paste. We put the pot in the oven. After it boils, you need to simmer the caviar for another 1-1.5 hours.
Before the end, add spices - garlic, pepper. Mix. At the very end of cooking, we pour salt and a few leaves of parsley, for flavor. It is necessary to carefully move everything so that all components are properly connected.
Ready caviar, while it is hot, lay out in prepared jars. We lay them side by side, in a row, cover with a warm blanket and leave for 10-15 hours until it cools down.
This preparation can be added to the first dishes, used as a side dish for the second, and also, independently, separately from everything.
solar jam
We are used to salads, soups, various carrot marinades, and I will teach you how to make jam. Red like the sun!
For this we need:
1 kg. red carrots, one and a half kg. granulated sugar, a quarter of a bag of vanillin, half a lemon.
Cooking method:
Thoroughly rinse the root crops, peel, repeat the water procedure. Cut into round slices 1-1.2 cm thick. Leave to boil in an enameled basin. Then we will give the boiled carrots an aesthetic appearance. We cool. We cut the edges of each ring with waves or cloves.
We make syrup from 1 kg of sugar and 350-400 gr. water, bring to a boil. We throw boiled curly carrots into it for 5 minutes. We extinguish the fire and forget about the jam for 7-8 hours. After the time has elapsed, add the rest of the sugar and boil it a second time. Before the end of cooking, do not forget to add the previously diced lemon. The jam should be clear and the syrup should be thick.
After it cools down, add some vanilla for flavor. Pour it into jars and close. I am sure that if you do not reveal the secret of what product this masterpiece is brewed from, then no one will guess! It will be your delicious, sunny, winter surprise…. Only you will know how to store carrots for the winter.
The juice
Any fruit, vegetable juice is useful for preventing certain diseases. So carrot helps with diseases of the liver, blood vessels, kidneys, and you can also, simply, for prevention. Only it requires a special method of preparation and storage: the use of only glass or enameled containers.
Working process:
We select root crops for juice so that they are flawless. Rinse well, clean, then rinse. Prepare juice using a juicer. We leave it for a while until it settles. Then carefully, trying not to shake, filtering, pour the juice into the pan. We put it on the stove to heat it up. We bring the temperature to 80-90 degrees C. Then pour into prepared jars (not to the very edges), close and put on sterilization for 30-35 minutes, temperature 100-110 degrees C.
I hope that this drink will give you strength on a frosty day!
All blanks should be stored in a cool and dark place, in the cellar or in designated cabinets, especially for conservation, on the balcony. I wish you good mood!
It is hard to believe that carrots, such a familiar orange color that we eat every day, in ancient times were ... purple. Unbelievable but true. Although, if she had reached our days in this form, it seems that we would love her no less. Try to imagine at least one day without carrots: soup, salad "Olivier", vinaigrette or, for example, " Herring under a fur coat"Without carrots are unthinkable. It gives them not only taste, but also color, so bright, sunny, which gives rise to a desire to definitely taste the cooked. According to statistics, this is the most common vegetable after potatoes. In addition, this “maiden from the dungeon” gives us energy, vivacity, beauty and helps improve eyesight.
But not only numerous useful properties famous for carrots. Gastronomy has long used it widely to prepare a wide variety of dishes, because it is the only vegetable whose properties only improve during culinary preparation. Carrots are added to salads, vinaigrettes, first and second courses, served separately as a side dish. It is good boiled, canned, stewed, dried and raw, and is also simply indispensable in various preparations for the winter, being again one of the main ingredients. However, carrots are good in and of themselves, so we suggest you save carrots for the winter, carrot preparations for the winter in the form of independent dishes, where they finally play the main role. When the main crop is harvested, sorted and put into storage, it happens that there is still an incredible amount of carrots, and this is where the question arises: “Where to put it?”. The answer is extremely simple: preserve, dry, marinate, cook caviar and make jam. In a word, create real, tasty, healthy, sunny masterpieces from carrots, especially since there are many interesting recipes for this.
Canned carrots for the winter
The calculation is for 10 cans of 0.5 liters.
Ingredients:
3.5 kg carrots,
50 g salt
50 g sugar
2 liters of water
250 ml 6% vinegar.
Cooking:
Prepare carrots: wash, remove damaged areas if necessary, peel and cut into circles. Blanch the carrots in salted water (20 g of salt per 1 liter of water) for 5 minutes. Then fill jars with it and pour hot filling, which is prepared as follows: dissolve sugar and salt in an enameled saucepan, bring to a boil, then add vinegar, bring to a boil again and remove from heat. Sterilize filled jars for 20 minutes, then roll up. Use your preparation as a garnish for meat dishes and for salads.
carrot marinade
Ingredients:
750 g carrots
200 g onion
1-2 tbsp tomato paste,
100 ml vegetable oil,
120 ml of any broth,
1 tsp Sahara,
1 des.l. 3% vinegar,
2-3 bay leaves,
black ground pepper, salt - to taste.
Cooking:
Heat the vegetable oil well, add the vegetables cut into strips, sauté for 10 minutes, then add tomato paste and sauté for another 10 minutes. Next, add broth, vinegar, sugar and simmer until tender. 5 minutes before the end, add the bay leaf and ground black pepper. Place the finished product hot in sterilized jars and roll up.
Carrots with horseradish and apples
Ingredients:
500 g carrots
500 g apples
500 g horseradish
2 tbsp vegetable oil,
2 stack water,
2 tbsp sugar (no top)
1 tbsp salt (with top),
1 stack 9% vinegar.
Cooking:
Grate washed and peeled carrots, apples and horseradish on a coarse grater. Mix everything, mix thoroughly and place in prepared jars (two jars with a capacity of 1 liter). Prepare marinade from water, sugar, salt and vinegar. Pour it into jars, add 1 tbsp. l. vegetable oil. Cover jars with lids and sterilize for 10 minutes. Then roll up the jars and refrigerate.
Carrot "Garlic"
Ingredients:
1 kg carrots
200 g garlic
1 stack vegetable oil.
For brine:
4 stack water,
½ stack salt.
Cooking:
Cut the carrots into cubes, combine with finely chopped garlic, add vegetable oil and mix well. Prepare a brine from water and salt, pour the carrot-garlic mass over it, mix again and place in sterilized 0.5 l jars. Cover jars with lids and sterilize for 20-25 minutes. Roll up, turn upside down, wrap and leave to cool completely.
Stewed carrots with beets "Delicious couple"
Cut the beets and carrots into cubes, combine, mix and place in a 1 liter jar. Pour into each 3 tbsp. l. vegetable oil. Cover with used tin lids (if there are none, you will have to ruin a few new ones) and put in a cold oven. Then turn on the oven on a moderate mode (160-180 ° C) and soak for 35-40 minutes. Then remove the jars from the oven, pour 1 tsp into each. 6% vinegar and 1 tbsp. vegetable oil and roll up with new sterilized lids.
Roasted carrots in tomato sauce
Ingredients (per 1 liter jar):
600 g carrots
400 g of tomato sauce.
salt - to taste,
vegetable oil for frying.
Cooking:
Cut the washed and peeled carrots into strips and fry in vegetable oil until tender. Then put the carrots in a pan, salt, add tomato sauce, stir until smooth, bring to a boil and cook for 7 minutes. Fill jars with hot mass 2 cm below the top of the neck, cover with lids and sterilize: 0.5 l jars - 35 minutes, 1 l - 50 minutes. Roll up.
Seasoning "Orange Summer"
Ingredients:
1 kg carrots
1 kg of tomatoes,
100 g garlic
1 stack vegetable oil,
½ stack Sahara,
1 tbsp salt,
1 tbsp red ground pepper,
1 tbsp 9% vinegar.
Cooking:
Grate the prepared carrots on a coarse grater and fry in vegetable oil for 10 minutes. Add peeled and chopped tomatoes, salt, sugar and cook over medium heat for 1.5 hours. 10 minutes before the end of cooking, add vinegar to the mass, let it boil. Spread out ready seasoning in sterilized jars, roll up, wrap and leave to cool completely.
Carrot and Brussels Sprouts Garnish
Ingredients:
carrots and cabbage - the amount at your discretion.
For brine:
for 1 liter of water - 20 g of salt.
for 1 liter jar - ½ tbsp. vinegar.
Cooking:
Cut the carrot into small cubes, boil it in boiling water for 5 minutes. Then immediately transfer to cold water and drain in a colander. Sort the cabbage and boil whole cabbages for 5 minutes. Cool under running water and let drain. From the bottom, fill the prepared liter jars with carrots, from the top - Brussels sprouts. Don't make the vegetable layers too thick. Pour the contents of the jars with a hot marinade made from water and salt. Add vinegar to each jar and sterilize from the moment of boiling for 40 minutes. Roll up and turn over, wrapping is not necessary.
Vegetable caviar with carrots "Generous garden"
Ingredients:
2 kg carrots
3 kg of tomatoes,
1 kg of onion
1 kg beets,
3 sweet peppers
1 hot pepper
800 ml vegetable oil,
1 stack Sahara,
3 tbsp salt,
1 tbsp 70% vinegar.
Cooking:
Wash the vegetables thoroughly, peel the carrots, beets and onions and pass the vegetables through a meat grinder. Add vegetable oil, sugar, salt and cook for 2 hours after boiling. Before the end of cooking, add vinegar. Arrange in sterilized jars, roll up, turn the jars upside down, wrap and leave to cool completely.
Carrot caviar "Bunny"
Ingredients:
1 kg carrots
500 g onion
1 stack tomato paste diluted with water
1 liter of water
1 stack vegetable oil,
5 bay leaves,
garlic, salt, black ground pepper - to taste.
Cooking:
Chop the onion, add vegetable oil, tomato paste, bay leaf and simmer until soft. Separately, in water, stew the carrots grated on a coarse grater. Combine everything, mix, add spices and place in an oven heated to 200 ° C for 30 minutes. Arrange the finished caviar in sterilized jars and roll up.
Carrot salad "Unpretentious"
Ingredients:
1 kg carrots
1 kg of bell pepper,
1 kg brown tomatoes
1 kg of onion.
For marinade:
1 stack water,
2 stack vegetable oil,
2 stack fruit vinegar,
500 g sugar
1 tbsp salt.
Cooking:
Cut vegetables into cubes. Dip the carrots into the boiling marinade and cook for 10 minutes, then add the rest of the vegetables and cook everything for 30 minutes. Then put into sterilized 0.5 l jars, roll up and wrap.
Carrot salad with beans "For your loved ones"
Ingredients:
1 kg carrots
2 stack beans,
500 g onion
1 stack vegetable oil,
1 stack Sahara,
2.5 tbsp salt,
½ tsp 70% vinegar.
Cooking:
Boil carrots and beans until tender. Cut carrots into cubes, onions into half rings. Combine all ingredients together, mix well and simmer for 1 hour. Then place in sterilized jars and roll up.
Dressing for soup "Vitamins for winter"
Ingredients:
1 kg carrots
1 kg sweet pepper
1 kg of tomatoes,
1 kg of onion
1 kg of greens
1 kg of salt.
Cooking:
Grate the carrots on a coarse grater, cut the pepper into strips, tomatoes and onions into cubes, finely chop the greens. Mix everything well with salt, put it tightly in jars, close with plastic lids. Store in refrigerator.
Carrot puree with sea buckthorn juice "Sunny mood"
Ingredients:
1 kg carrots
300 ml sea buckthorn juice,
300 g sugar.
Cooking:
Boil the prepared carrots until tender and rub through a sieve. Add sea buckthorn juice and sugar to the carrot mass, bring to a boil and boil for 15 minutes. Pour the boiling puree into sterilized jars and roll up.
Carrot-apple puree "Flamingo Flight"
Ingredients:
1 kg carrots
1 kg sour apples,
200 g sugar.
Cooking:
Boil the peeled carrots until soft in a small amount of water. Wipe through a sieve. Peel apples and seeds, cut into small pieces and pass through a meat grinder. Combine the two ingredients together, add sugar and stir. Bring the mass to a boil, place in jars and sterilize: 0.5 liter jar - 12 minutes, 1 liter jar - 20 minutes. Then roll up.
Carrot jam with lemon
Ingredients:
1 kg carrots
1 kg of lemons
2 kg of sugar.
Cooking:
Cut the lemons into slices and remove the seeds. Pass carrots and lemons with peel through a meat grinder. Add sugar, mix well and cook for 40 minutes, stirring occasionally. Arrange the finished jam in sterilized jars, close with plastic lids and store in a cool place.
carrot jam
Ingredients:
1 kg of carrots.
For syrup:
1 kg of sugar
1.5 stack. water,
2-3 g of citric acid.
Cooking:
Cut the prepared carrots into small pieces, place in a saucepan, boil in a small amount of water until soft and pass through a meat grinder. Make syrup from water and sugar. Dip the carrot mass into it in small portions and cook until cooked for 40-50 minutes. Before the end of cooking, add citric acid, stir, let it boil and arrange in jars.
Dried carrots
Ingredients:
1 kg carrots
200 g sugar
5 g citric acid,
vanillin.
Cooking:
Wash the carrots thoroughly, peel and cut into circles no more than 1 cm thick. Sprinkle the carrot circles with sugar and citric acid and vanilla and put under oppression until juice appears. Then bring the mass to a boil over low heat. As soon as it begins to boil, remove from heat, drain the juice, and place the carrot circles on a baking sheet and dry in the oven in a light spirit so that the carrots remain elastic.
Freezing carrots
Select frozen carrots. For this purpose, medium-sized root crops are suitable, without damage. Wash, peel them and cut into strips, cubes or circles. You can grate carrots on a coarse grater, and small ones, for example, can be frozen whole. Blanch carrots prepared for freezing for 2-3 minutes, if they are whole - 5-6 minutes. After that, place the carrots in cold water for 2 minutes, then dry with disposable kitchen towels. Divide the carrots in small portions into bags and place in the freezer.
Drying carrots
Blanch the washed carrots for 15-20 minutes, then cool in cold water. Peel the carrots from the skin and cut in any way that is most convenient for you: circles, straws, cubes. Can be grated on a coarse grater or grater for Korean salads. Place the chopped carrots on a baking sheet and place for 5-6 hours in an oven preheated to 80 ° C, gently stir it periodically. It is more convenient to use an electric dryer by setting the drying temperature to 40 ° C - at this temperature, all the useful substances in carrots will remain safe and sound. Cool the dried carrots and arrange in jars or containers with tight-fitting lids.
Carrots for the winter, from which it is especially convenient and profitable to make preparations in a city apartment, will always come in handy, because carrots not only decorate our dishes, but also carry a lot of usefulness. Busy housewives will appreciate the ready-made dressing for the first and second courses, and the kids will be happy with healthy and bright jam.
And be sure to take a look at our recipes for blanks for the winter. Good luck preparing!
Larisa Shuftaykina
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. And here 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 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 wine 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.
