Recipe for pickled carrot slices for the winter. Small carrots marinated for the winter

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

Traditional option

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

Products:

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

The order of your actions:

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

spicy snack

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

Products:

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

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

Snack "Quick and tasty"

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

Products:

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

The order of work is as follows:

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

Salad with onions

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

Products:

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

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

Preform without sterilization

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

Products:

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

Operating procedure:

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

Carrots with garlic

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

Products:

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

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

with an apple

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

Products:

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

Prepare like this:

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

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

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Carrots are harvested for the winter in several ways. The best option- marinate carrots in brine. It turns out two dishes in one: tasty snack and a nice soup topping.

How to cook pickled carrots for the winter, pickled carrot recipes step by step read and see further.

Preparations for the winter: pickled carrots

Diversify your vegetable preparations for the winter with several jars of carrots in the marinade. Believe me, you won't regret it!

Recipe Italian Pickled Carrots

Ingredients:

1 kg of young carrots
200 gr. peeled garlic cloves
150 ml vegetable oil

For marinade:

1 liter of water
1 st. l. salt
2 tbsp. l. Sahara
5 st. l. in ksus 9%

Cooking method:

1. Wash and peel young carrots.

2. Cut carrots into long sticks, 0.5 cm thick.

3. Blanch carrots in boiling water for 3-5 minutes.

4. Cool carrots with cold boiled water.

5. Finely chop the garlic.

6. Mix garlic with vegetable oil.

7. Sterilize jars.

8. Fill jars with carrots. Add to banks garlic paste with vegetable oil.

9. Boil water for the marinade.

10. Add salt and sugar in water. Boil some more within 10 minutes. Strain the marinade and boil again. Pour vinegar into the boiling marinade.

11. Pour hot marinade over carrots.

12. Cover jars with lids and sterilize: 0.5 l jar 15 minutes, 1 l jar 20 minutes.

13. Roll up jars with lids and cool.

14. Store in a cool place.

Carrots can be pickled whole, but only when they are very young and crispy.

Recipe Pickled young carrots

Ingredients:

2 kg young carrots
1 liter of water
50 gr. Sahara
50 gr. salt
1 st. vinegar 9%
5 tooth garlic
10 pieces. peas allspice

Cooking method:

Wash and peel carrots. Remove the green parts.
Blanch carrots in boiling water for 15 minutes.
Sterilize jars.
Fill jars with carrots.
Add garlic cloves, peppercorns.
To boil water.
Add sugar, salt and vinegar to the water.
Boil marinade and fill them with carrots.
Banks roll up and turn over.
Wrap jars with carrots with a blanket until completely cooled. Store in a cool place.

For more information about pickling carrots, see the video recipe.

Video recipe pickled carrots

Cook with pleasure and be healthy!

Always your Alena Tereshina.

In the middle of summer, every housewife begins to think about homemade preparations, and with limited free time, she has to make a difficult decision which vegetables to pickle this year. We suggest you pay attention to carrots and prepare for the winter pickled cucumbers with carrots, just carrots, as well as many other options, the most interesting of which we offer you below.

Marinated carrots for the winter

After studying the presented recipe for pickled carrots, you can quickly and easily cook it, this will require the following ingredients:

Carrots - one kilogram;

Red chilli - three pieces;

Table vinegar - one hundred milliliters

Water - one liter;

Salt - one tablespoon;

Sugar - one tablespoon.

pickled carrots recipe cooking.

1. There are several ways to pickle carrots, each of which differs in the way the vegetable is cut and the amount of spices. This recipe will appeal to lovers of spicy snacks, and spicy taste will be achieved by adding hot red pepper.

2. Remove the skin from the carrot and cut it into medium-sized cubes.

3. Place one red chili pepper at the bottom of sterilized jars. Once at the bottom, the pepper will begin to release its flavor into the marinade, and the carrot pieces will soak evenly.

4. Start preparing the marinade. AT deep capacity pour vinegar essence and water, add a tablespoon of sugar to it. A light sweet aftertaste will not hurt, and the marinade will not be so sharp. The carrot itself has a pleasant sweetish aftertaste, but the presence of sugar in the marinade will not make it too cloying.

5. Salt should be a little more than sugar. Pour it into vinegar water and stir thoroughly so that the salt dissolves.

6. Pack the carrots tightly into the jars. The tighter you pack the carrots, the more it will marinate.

7. Fill the carrots with boiling marinade.

Carrots should stand in this form for several weeks. Thanks to the method of slicing "cubes", carrots are quickly saturated with marinade, moreover, in this form it is more convenient to eat and add to salads.

Pickled carrots prepared at home will remind you of warm summer days in the cold season. If you plan to marinate it in in large numbers, start preparing for the purchase of vegetables from mid-July, when the minimum price for carrots is offered on the market. If you have your own garden in the country, do not miss the chance and start growing carrots in your home - you will always find a use for it in cooking.

Pickled Klondike Carrots

To prepare this version of pickled carrots, you will need for one liter jar:

Young carrots;

Bay leaf - one or two things;

Black peppercorns - four to five peas;

Allspice - four to five peas;

Carnation - five to seven buds;

Cinnamon - a small piece.

For marinade:

Water - one liter;

Sugar - sixty to ninety grams (depending on the natural sweetness of the root crop);

Salt - fifty grams;

Table vinegar - one tablespoon.

M arinim carrots for the winter- step-by-step instruction.

First step. Young carrot roots, wash well and peel thoroughly.

Second step. Separately, boil salted water and dip the peeled carrots into it for literally two to five minutes, then quickly remove it and pour over with cold water.

Third step. After blanching, cut the carrots across into roughly equal pieces.

Fourth step. Prepare banks. wash them down hot water with baking soda, then pasteurize over the steam of a boiling pot, turning them upside down and placing them in a colander or sieve.

Sixth step. Prepare the marinade, for this, boil water, add salt and sugar to it and boil everything together for several minutes until they dissolve. Pour in the vinegar.

Seventh step. Pour the contents of the jar with the finished boiling marinade to the very top, so that a little liquid spills through the top.

Eighth step. cover the jars tin lids and place them in a large pot of boiling water. Pasteurize the workpiece for fifteen minutes, and only then roll it up.

Ninth step. As in the case of cooking, turn all jars of pickled carrots upside down and wrap in something warm for a couple of days.

Tenth step. When the jars with the workpiece have cooled down, store them in a suitable place for this - dark, dry and cool.

Tomatoes marinated with carrots and bow

To make such a blank, you will need the following products:

Tomatoes - one and a half kilograms;

Onions - one or two large heads;

Carrots - two large root crops;

Dill umbrellas - a few pieces;

Parsley - a few branches;

Bay leaf - three to five pieces4

Even peppercorns - six pieces;

Sugar - two and a half tablespoons

9% * vinegar - three tablespoons.

Pickled Carrots with Onions and tomatoes - cooking method.

1. Rinse ripe, tight, small-sized tomatoes well and place on a cotton towel to dry.

2. In the meantime, take a young carrot, wash it, peel and cut into circles, about five millimeters thick.

3. Peel and chop the onion into thin rings. If the onions are very large, you can cut them into half rings.

4. Rinse parsley and divide into small branches.

5. Wash the selected cans for harvesting with hot water and pasteurize over steam for twenty minutes.

6. At the bottom of the jars, put dill umbrellas, peppercorns, Bay leaf, then fill each jar to the very top with layers of onions, tomatoes, and carrots. Also add colors to your blank in the form of green parsley sprigs.

7. Fill the contents of the jars with boiling water, cover with lids and leave to stand for ten to fifteen minutes.

8. Then drain the water and, based on it, prepare a marinade from salt, sugar and vinegar.

9. Fill the jar with the prepared marinade to the very top and immediately roll it up.

10. Turn the jars upside down, wrap them in a warm feather bed and leave it like that for two to three days, then transfer the workpiece to a cool pantry.

4.Zucchini marinated with carrots.

To prepare marinated zucchini with carrots, you will need for one liter jar:

Water - five hundred milliliters;

Carrots - one root crop;

Zucchini - five hundred grams;

Lemon juice - three tablespoons;

Black peppercorns - three peas;

Sugar - one tablespoon;

Garlic - two cloves;

Salt - one and a half tablespoons;

Dill greens.

Cooking method.

1. Finely chop fresh dill and peeled garlic cloves.

2. Wash young zucchini well, cut into circles one centimeter thick and mix with garlic and herbs.

3. Peel the carrots, wash and cut into circles. Add to zucchini, garlic and herbs, mix.

4. Prepare a jar, wash and pasteurize it over steam, then place black peppercorns on the bottom of the container, but first press them a little with the flat side of the knife.

6. Separately prepare the marinade. To do this, dissolve sugar, salt in water and bring it all to a boil.

7. Fill a jar of vegetables with boiling marinade and immediately pour lemon juice into it.

8. Close the jar of zucchini tightly with a nylon lid and leave to infuse at room temperature for twelve hours, then put it in the refrigerator, where it can also be stored for a very long time.

By about the same principle, you can also prepare for the winter eggplant marinated with carrots, but more on that in our next posts.

Homemade pickled carrots are a storehouse of vitamins, a tasty and easy-to-prepare snack option for the whole family. Such a dish will enrich the diet with carotenes and will appeal to even those who rarely eat vegetables. Carrots will turn out crispy, keep useful material and rich bright orange color, if you trust good recipe.

Cubes without sterilization

Time: 15 minutes.
Servings: 5 persons.
Calorie content of the dish: 11 kcal per 100 g.
Cuisine: international.
Difficulty: medium.

Appetizing, slightly sweet pickled carrots are a low-calorie snack that does not require a tedious sterilization process. It is added to salads, aspic and soups, served as independent garnish to meat. The blanks will be especially tasty if you compact the carrot pieces as tightly as possible so that they are well saturated with the marinade.

Ingredients:

carrots - 6 pcs.;
chili - 1.5 pcs.;
vinegar - 50 ml;
spices (salt, any ground pepper, granulated sugar) - to taste.

Cooking method:

Arrange on prepared jars chili peppers, cut into rings, strips or pieces of arbitrary shape.
Pour in the root vegetables cut into small cubes.
Separately mix vinegar, seasonings, 1 liter of purified water. Stir well until dissolved, boil.
Pour the boiling marinade into jars, cover with plastic lids. Pickled root vegetables will be ready to eat in a few weeks.

Jar-sterilized whole root vegetables

Time: 35 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 47 kcal per 100 g.
Purpose: snack, for the winter.
Cuisine: international.
Difficulty: medium.

Crispy pickled carrots are especially aromatic, thanks to a rich, moderately sweet marinade with cinnamon and cloves. The dish will be not only tasty, but also beautiful if you choose small, young root crops of approximately the same size. It is advisable to store such blanks in a dark place, for example, in a pantry, in a cellar or in a locker on a balcony.

Ingredients:

carrots - 1.5 kg;
sugar - 3 tbsp. l.;
salt - 2 tbsp. l.;
vinegar - 1 tbsp. l.;
spices (cinnamon, clove buds, bay leaf, allspice) - to taste.

Cooking method:

Gently clean the carrots with a metal sponge for dishes, scraping off dirty fragments and damage.
Blanch the peeled root crops until soft. Throw away in a colander.
Divide seasonings and carrots among prepared jars.
Boil 1 liter of purified water separately. Add granulated sugar, a large pinch of salt, vinegar.
Pour the boiling marinade into containers, it should completely cover the workpieces.
Sterilize the jars for about half an hour in a large pot of boiling water.
Cover with sterile lids, roll up.
Turn over, wrap with a towel. Leave the pickled root vegetables to cool at room temperature.

Carrots in Korean for the winter

Time: 15 minutes.
Servings: 5 persons.
Calorie content of the dish: 109 kcal per 100 g.
Purpose: snack, for the winter.
Cuisine: international.
Difficulty: medium.

Korean pickled carrots for the winter ready snack for everyday and even holiday table. Kore-saram salad will help improve the taste of familiar dishes and give them spiciness, sweetness and piquancy. Can be added to vinaigrette vegetable pie, shawarma, canned mushrooms, Hot Dog, puff salads, pizza, lavash roll, scrambled eggs, potato rolls.

Ingredients:

carrots - 500 g;
garlic - 3 teeth;
onion - 100 g;
sunflower oil - 6 tbsp. l.;
vinegar - 2 tbsp. l.;
spices (coriander, sugar, salt, red pepper) - to taste.

Cooking method:

Grate the root crops for carrots in Korean.
Add seasonings, grated garlic. Mix.
Cut the onions into thin rings, fry in oil until saturated golden color. Remove the pulp from the pan.
Drizzle carrots with hot oil.
Pour in the vinegar, stir.
Arrange in banks, roll up.

Carrot slices in sunflower oil

Time: 25 minutes.
Servings: 5 persons.
Calorie content of the dish: 157 kcal per 100 g.
Purpose: snack, for the winter.
Cuisine: international.
Difficulty: medium.

The original pickled carrot is especially tasty and fragrant thanks to the addition of sunflower oil, parsley and mustard powder. Advice to housewives - the resulting blanks are crushed with a meat grinder and spread on snack toasts instead of butter or pate. Having prepared such a pasty carrot marinade for the winter, you can combine it with fish dishes and vegetable puree.

Ingredients:

carrots - 6 pcs.;
mustard powder- 0.5 tsp;
parsley - to taste;
apple cider vinegar - 6.5 tbsp. l.;
vegetable oil - 120 ml;
garlic - 4 teeth;
spices (salt, bay leaf, coriander seeds, sugar, black pepper) - to taste.

Cooking method:

Bring 1 liter of purified water to a boil.
Pour carrots, cut into not too thin circles. Blanch for 15 minutes, drain.
Separately mix sunflower oil, grated garlic, vinegar, mustard powder, finely chopped parsley, spices and 8 tablespoons of purified water.
Pour warm root vegetables with prepared marinade. Leave for 1 hour.
Arrange in jars, after cooling, put in the refrigerator. Pickled root vegetables will be ready to eat in 8 hours.

Quick preparation of young carrots with garlic

Time: 15 minutes.
Servings: 5 persons.
Calorie content of the dish: 36 kcal per 100 g.
Purpose: snack, for the winter.
Cuisine: international.
Difficulty: medium.

Pickled instant carrots will help out the hostess in a situation where you need to make something tasty for the evening feast from minimum set ingredients. If there are only a couple of hours left before the guests arrive, the marinating time can be reduced. To do this, the roots are cut into strips or very thin slices, and the filling is made more concentrated.

Ingredients:

carrots - 6 pcs.;
sugar - 1.5 tbsp. l.;
vinegar (preferably 6% apple) - 5 tbsp. l.;
salt - 1.5 tbsp. l.;
garlic - 3 teeth;
olive oil - 2 tbsp. l.;
spices (bay leaf, ground coriander, black pepper) - to taste.

Cooking method:

Cut the carrots into not too thin slices. Transfer to a container.
Add chopped garlic.
Pour in seasonings.
Boil 750 ml (about 3 cups) purified water. Add sugar, vinegar, salt, oil. Stir until dissolved.
Pour the carrots with hot marinade, leave to cool slowly at room temperature for several hours.

Spicy with chili

Time: 25 minutes.
Servings: 5 persons.
Calorie content of the dish: 43 kcal per 100 g.
Purpose: snack, for the winter.
Cuisine: international.
Difficulty: medium.

Spicy pickled carrots are cooked with garlic, fragrant spices, as well as hot chili peppers, such as jalapenos. Such an appetizer turns out to be spicy, therefore it improves digestion and promotes the production of “hormones of joy” endorphins. Blanks can be sterilized not only in an oven, but also in an air grill at a temperature not exceeding 150 ° C.

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

Marinated carrots in Korean

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

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

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

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

Pickled Instant Carrots

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

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

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

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

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

For those who like it spicier, put it in a jar at the bottom hot peppers whole or several rings chopped capsicum. large pepper without seeds will make the dish moderately spicy, and small pepper with seeds will give the workpiece a sharp-burning taste.
Can be prepared for direct consumption pickled carrot salad and onion oil. It is quite easy to prepare. We rub the peeled carrots on a coarse grater, salt, add vinegar. If desired, if the carrots are not very sweet, then sugar can be added to taste.

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

Pickled cabbage with carrots

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

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

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

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

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

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

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

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

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