Recipes for carrot dressing for the winter. Ingredients required for cooking. Winter salads, appetizers and caviar

In winter, the body experiences an acute lack of vitamins, so housewives have been large quantities prepare canned fruits and vegetables. Among other recipes, it stands out carrot salad- tasty and very healthy dish, which takes a minimum of time and is combined with absolutely any food.

How to prepare carrot salad for the winter

Carrots are one of the most popular vegetables in our diet; without them it is impossible to prepare delicious first courses; in addition, the orange fruit is included in many snacks and salads. However, canning carrots is not that popular compared to tomatoes, cucumbers, zucchini and eggplants. This is probably due to the ignorance of housewives about the existence of recipes for preparing preparations with this tasty and healthy vegetable. Below we describe in detail and with photos how to prepare salads with carrots for the winter.

Carrot salad recipes for the winter

Vegetables can be preserved with different marinades, spices, and other ingredients. As a rule, the company orange fruit consists of tomatoes, onions, bell peppers, tomato sauce, beets, cabbage. However, some recipes winter preparations suggest using exclusively carrots. This preservation is suitable for refueling winter borscht and adding to salads. How to prepare carrot salad for the winter?

In Korean

To recreate the authentic taste of a dish, you should strictly adhere to the cooking technology Korean snack without changing the composition of the seasonings specified in the recipe. The winter version of the snack is more different rich taste(you will have to marinate the vegetable for more than a couple of days, as in original recipe, but several months), while Korean carrot salads come out much more flavorful for the winter.

Ingredients:

onions – 3 pcs.;
garlic heads – 2 pcs.;
carrots – 2 kg;
Korean spices – 15 g;
vegetable oil – 1 tbsp.;
vinegar essence - 2 tbsp. l.;
sugar – 4 tbsp. l.;
salt – 1 tbsp. l.;
boiled water– 2 tbsp.

Cooking method:

Mix in deep container sugar, water, vinegar essence, salt. When the crystals are completely dissolved, set the bowl aside.
Grate the peeled carrots on a Korean grater.
Pour the liquid into the carrot mixture and stir. The product needs to marinate for 3 hours.
Add crushed garlic to the appetizer, mix the ingredients thoroughly again, make a well in the center of the mass, where you pour the spices from the package.
Fry finely chopped onion in oil and also place in the center of the vegetable mixture.
Mix the ingredients for 3 minutes, then arrange Korean carrots for jars that must be sterilized in advance. Fill the container up to the hanger, then seal it tightly and store the dish in the refrigerator or cellar.

With garlic

The combination of carrots and garlic is successful not only from the point of view taste qualities, but also because great benefit these vegetables. Spicy vitamin salad can be refilled vegetable oil or other sauces to your taste. In winter, such a snack will become a source of phytoncides, minerals and vitamins. To make your garlic and carrot salad as spicy as possible for the winter, increase the amount of pepper in it. In addition, to enhance the spiciness, it is better to finely chop the garlic rather than press it through a press. How to cook tasty dish?

Ingredients:

ripe tomatoes – 1 kg;
carrots – 2 kg;
salt – 2 tbsp. l.;
yellow bell pepper – 2 pcs.;
parsley – 50 g;
vegetable oil – 2 tbsp;
hot pepper – 2 pcs.;
garlic heads – 3 pcs.;
sugar – 150 g;
9% vinegar – 1/3 tbsp.

Cooking method:

Wash all ingredients, peel if necessary.
Grate the carrots on a coarse grater or cut into strips.
Pepper, garlic, tomatoes through a meat grinder.
Chop the parsley very finely and place it in the pan along with the rest of the prepared vegetables. Add seasonings, oil, vinegar to this.
Place the container over medium heat and cook the salad for about an hour.
Place in a treated container ready-made snack, seal with lids. Carrot preparations should be stored in the basement/refrigerator.

From beets and carrots

No conservation can compete in quantity useful substances with beetroot and carrot salad. This appetizer will perfectly complement any side dish - boiled or fried potatoes, buckwheat, pearl barley, wheat porridge, pasta, etc. Salads from beets and carrots turn out to be very tasty, in addition, they are extremely easy to prepare. In addition to serving as a snack, they can be used as a dressing for borscht. Below is a detailed description and photo of the recipe for preparing this dish for the winter.

Ingredients:

vegetable oil – 2 tbsp;
carrots, beans, onions – 500 g each;
boiled beets – 3 kg;
tomato paste – 500 g;
spices.

Cooking method:

Coarsely grate the beets and carrots. Chop the onion into half rings.
Place the beans together with the vegetables in a saucepan, add oil and tomato paste, diluted with water.
Cook the ingredients for about an hour, adding spices. In this case, a low fire mode will be optimal.
Then start canning the carrots: place the salad in sterile glass containers and seal them with lids. To preserve the snack, keep it refrigerated.

With pepper

This snack is prepared without sterilization, which greatly simplifies the process. The housewife can only grind the products and subject them to heat treatment. Pepper and carrot salad for the winter tastes like lecho, however, unlike it, it does not contain tomatoes or tomato sauce. Below we describe in detail and with photos how to prepare delicious, vitamin preservation.

Ingredients:

pure water– 1.5 l;
Bell pepper– 6 kg;
carrots – 0.6 kg;
sugar – 0.2 kg;
onion – 0.6 kg;
clove buds – 6 pcs.;
salt – 2 tbsp. l.;
allspice – 10 pcs.;
refined oil– 100 ml;
vinegar 9% - 1 tbsp.

Cooking method:

Remove the stalks from the pepper, chop it together with the onion very finely (you can use a blender or grater).
Grate the carrots and place them in a saucepan with other vegetables.
Separately mix seasonings, vinegar, water. Heat the mixture until it boils, then keep the liquid on the fire for another 5 minutes and remove.
The resulting filling should be used to marinate vegetables. To do this, pour the liquid into the pan with the carrot mixture, place the container on the stove, turn on medium heat and bring to a boil. Then reduce the heat and cook the ingredients for half an hour.
Prepare 1 liter jars by washing and sterilizing them.
Start canning the salad by placing it in containers and sealing it tightly with lids.
Cool the jars by turning them upside down, then put them in the cold.

With cucumbers

This appetizer will decorate any table, including a holiday one. Fresh juicy cucumbers, hot garlic, fragrant carrot and spicy dill together create unique taste. In addition, the dish turns out bright and appetizing, so it is better to serve it in transparent dishes. To prepare a snack, you should choose large, bright carrots, which contain a maximum of carotene. How to make a cucumber and carrot salad for the winter?

Ingredients:

garlic head;
cucumbers – 2.5 kg;
vinegar – 1/2 tbsp.;
carrots – 2 pcs.;
salt – 1 tbsp. l.;
sugar – ¼ tbsp.;
korean seasoning– 1 tbsp. l.;
vegetable oil – ½ tbsp.

Cooking method:

Trim the ends of the cucumbers and peel the carrots. Grind the fruits using a Korean grater.
Add vinegar, crushed garlic, oil, spices, sugar, salt to the vegetable mixture.
After thoroughly mixing the ingredients, cover the container with film and place in the refrigerator for a day. From time to time, unscrew the packaging and stir the ingredients.
Distribute the dish among the containers, pour in the rest at the bottom of the bowl vegetable juice, seal the containers for the winter.

With zucchini

Zucchini makes the dish more juicy and the garlic aromatic. In addition to the pleasant sweetish-spicy taste, the salad turns out to be very elegant and goes well with any food, be it first courses, fish, meat or any side dish. Preparing the preserves will take you approximately 40 minutes, with a minimum of ingredients and effort. How to properly make a salad of zucchini and carrots for the winter?

Ingredients:

water – 0.3 l;
vinegar - 3 tbsp. l.;
young zucchini – 1.5 kg;
garlic – 50 g;
carrots – 0.2 kg;
1st grade sugar – 50 g;
sunflower oil – 100 ml;
salt – 1 tbsp. l.

Cooking method:

Peel the zucchini and cut into strips. Place the ingredient in a saucepan.
Mix all seasonings with water and crushed garlic in a separate container, boil the marinade for 5 minutes.
Pour the resulting liquid over the zucchini. Cook the product for 8 minutes over medium heat.
Grate the carrots, add to the zucchini, boil the preparation for another 20 minutes, after which the carrot salad for the winter can be laid out and sealed in pre-sterilized jars.

Video

Carrots as an edible root vegetable have been known to people since time immemorial. True, the “ancestor” of the modern orange “beauty” was a purple vegetable. Despite its exotic color, such carrots were widely used to treat various ailments, as well as for preventive purposes. cancer diseases. And it’s not surprising - after all, the root vegetable contains a number of useful macro- and microelements, as well as vitamins B, A, PP, C, K. But the usual Orange color carrots were acquired as a result of the breeding work of Dutch gardeners in the 17th century. It has been proven that use carrot juice has a beneficial effect on the condition of the skin, hair, and nails. Carrots are an indispensable ingredient for preparing many first and second courses - they are added fresh, dried, frozen, or canned. How to prepare carrots for the winter? Today we will tell you how to preserve carrots for the winter at home, and also reveal the intricacies of winter preparations of this universal root vegetable. We invite you to master the best step-by-step recipes with photos of carrots for the winter in jars - Korean style, lecho, salad with the addition of cabbage, pepper, vegetable oil, dressing with beets, without and with sterilization. If desired, you can prepare carrots for the winter different ways, which will significantly diversify everyday and holiday menu. So, let's stock up on carrots and start implementing culinary masterpieces– it will turn out very tasty and healthy!

Carrots and onions for the winter - a very tasty snack recipe with step-by-step photos

The recipe for this carrot snack for the winter is quite feasible even for novice cooks, and it contains the simplest and most available ingredients. Carrots combined with onions is classic supplement in borscht, soups, sauces and salads. And with the help of our step by step recipe with the photo you can easily prepare tender and fragrant canned carrots with onions for the winter. In addition, such a savory appetizer will be an excellent “snack” - just spread it on a piece of fresh black bread. Very tasty thing!

Ingredients for a delicious winter carrot recipe:

carrots – 1 kg
onions – 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 preparing carrot snacks with onions for the winter

For this snack, juicy and aromatic autumn varieties root vegetables Peel the carrots and grate them on a coarse grater.
Cut the onion into half rings.
Chopped vegetables need to be fried in vegetable oil - each vegetable in a separate frying pan. 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 garlic heads need to be peeled and chopped with a knife.
Once the vegetables have softened, you can transfer them to one pan. Then add sugar, salt, garlic and oil remaining after frying. Mix all 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.
Place hot food into pre-sterilized jars. vegetable mixture and roll up the lids. After cooling, put it in the refrigerator. The shelf life of such carrot snacks is approximately 2 - 3 months. Just open the jar and you have ready filling for soup, fried for cabbage rolls or a delicious “spread” on a sandwich.

Korean carrots for the winter in jars - recipe without sterilization

Many people are simply delighted with the spicy spicy carrots in Korean. Of course, today such a snack can be found in any store, but there is nothing better than home kitchen. We offer you a simple recipe for Korean carrots, which can be prepared in jars for the winter. In addition, this salad is prepared without sterilization - this will save time and avoid the unpleasant “fuss” with boiling water. And in winter, carrot snacks can be served with hot boiled potatoes and any meat dishes.

Ingredients for the recipe for preparing carrots in Korean style for the winter in jars:

carrots – 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

Recipe instructions for preparing Korean carrots in jars for the winter

We wash, peel and grate the root vegetables into strips on a “Korean” grater. Place the grated carrots in a large bowl, sprinkle with salt and sugar. Stir and leave for about 30 minutes.
When the carrots are steeped, add vinegar essence, cilantro, and a mixture of black and red peppers. Mix all ingredients thoroughly for 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 it to the refrigerator.
Cut the onion into strips and fry in vegetable oil until dark brownish. Then pour the contents of the frying pan, along with the remaining oil after frying, into the carrots.
Chop the garlic and add to the carrots. Stir and leave to steep again for 30 minutes. During this time, the onions and oil will cool down and you can start packaging them in jars, which need to be sterilized in advance. Boil lids for seaming in hot water.
The finished “Korean” carrots can be transferred to a cellar or other cool place. The appetizer turns out spicy, juicy and bright - a gourmet delight!

Delicious vegetable salad for the winter - with cabbage, peppers and carrots, onions, butter and vegetable oil

This salad contains the simplest and most affordable seasonal vegetables: cabbage, bell pepper, carrots. Vegetable oil and vinegar are used for dressing. Taste vegetable salad The ik turns out to be a little sweet, with a spicy, spicy note. This 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 the recipe for vegetable salad for the winter in jars (finished product yield: 2 l):

white cabbage – 1 kg
carrots – 2 – 3 pcs.
onion – 1 pc.
bell 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 winter salad of carrots, peppers and cabbage:

First, prepare the vegetables: chop the cabbage, grate the carrots on a coarse grater, peel and cut the peppers into strips, and cut the onion into half rings.
In a large bowl, mix all the ingredients and leave to infuse.
For salad dressing thoroughly mix vegetable oil, vinegar, sugar and salt.
Add the spice mixture to the chopped vegetables and let it brew again for 2 – 3 hours. During this time, the salad will be perfectly saturated with juices and spices.
We sterilize the jars in hot steam or in the oven. Transfer the infused vegetable salad into containers and cover with boiled tin lids. We take jars of salad for storage in a cool place - a cellar or basement.

If you want to enjoy the taste vegetable salad in the very near future, you can close the jars with ordinary plastic lids and put them in the refrigerator. However, in this case you will have to consume the treat within a week.

Homemade carrot lecho for the winter in jars - a classic recipe

Lecho is considered one of the most popular types preparations for the winter seasonal vegetables. And although this dish is Hungarian, we have been preparing homemade lecho for a long time and in the most different variations. We bring to your attention classic recipe lecho made from carrots and bell peppers tomato based. The finished product can be used as spicy sauce or an ingredient for different dishes.

Ingredients for preparing 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.

Step-by-step recipe for preparing homemade carrot lecho for the winter in jars

Tomatoes need to be washed and minced. Pour the resulting mixture into a large saucepan.
Peel the pepper from seeds and cut into pieces.
Peel the carrots and grate them on a coarse grater.
Place the pan with the tomato mixture on the fire and boil for low heat approximately 15 minutes.
Then add 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 cooking, we prepare the jars - sterilize them in the oven or steam them.
Now you need to add vinegar, boil for 5 minutes and immediately pour into jars. Roll up the lids. Turn it upside down and cover with a warm blanket. After cooling, we put it in the pantry for storage until winter. If desired, lecho can be served - the dish is completely ready.

Borscht dressing for the winter with beets and carrots - a simple recipe in jars

Beetroot borscht is considered one of the most delicious firsts dishes, and its preparation will require the most available products. Hot, bright, aromatic, with herbs and a spoonful of sour cream - a plate of this 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. For the winter, roll up a few jars of dressing with beets and carrots according to our simple recipe - and all you have to do is cook the broth, add potatoes and cabbage. All, beet borscht ready!

To prepare a dressing with beets and carrots for the winter, we stock up on the following ingredients:

tomatoes – 300 gr.
sweet red pepper – 1 pc.
onions – 1 pc.
carrots – 300 gr.
vegetable oil – 70 ml
beets – 1 kg
vinegar 9% - 50 ml
sugar – 2 tbsp.
salt – 1 tbsp.

Preparing borscht dressing with beets and carrots for the winter in jars:

We clean and grate fresh carrots on a coarse grater. We also peel the onion and cut it into half rings.
Heat the frying pan and add a little vegetable oil. Fry the chopped vegetables until light golden brown.
While the carrots and onions are simmering on the fire, we begin peeling the beets. Grate into strips and add to the frying pan with other vegetables. All components need to be mixed and simmered for 10 - 15 minutes.
We wash the bell pepper, remove the stem and cut it into two halves. Then remove the seeds and cut into thin strips.
Chop clean tomatoes into pieces, which we pour into a saucepan and cook over medium heat. When the tomatoes are completely boiled, remove and rub the mixture through a sieve. At the same time, remove the skin and seeds.
Return the pureed tomato mixture to boil, adding it to the pan vegetable stew– onions, carrots, beets. We also add pepper, and then add salt, sugar and mix everything. You need to simmer for about 1 hour.
Then add vinegar and remove from heat. Now you can put the dressing into 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 preserves and leave until completely cool. A closet or basement is ideal for storage.

Carrot - versatile vegetable, which is used in literally any dish: soups, salads, cereals, drinks and even desserts! Many housewives prefer to harvest carrots for the winter, so as not to bother with preparing them for their own food in the future. culinary experiments. There are many recipes for canning this vegetable.

Carrots are a versatile vegetable that can be used in literally any dish.

To salt the root vegetable, you will need:

1 liter of water;
65 grams of salt;
2 kilos of carrots.

How does salting happen:

First prepares marinade filling. The salt is dissolved in boiling water, and then the brine is boiled for another 5 minutes. The liquid is removed from the heat and cooled.
At this time, the root vegetable is being prepared. The carrots are washed and peeled.
The vegetable is placed in a prepared clean container, and then filled with cold brine. It is worth considering that the brine level should be 10 centimeters higher than the last layer of root vegetables.
A wooden circle is placed on the top layer of carrots, and pressure is placed on it.
The container is left at room temperature for 4 days, and then mixed in the cold and stored in this state until winter.

If, when testing the appetizer, it turns out that it is too salty, the carrots should be soaked in cool water before serving.

Korean carrots for the winter (video)

Carrots for the winter: a golden preparation recipe

There are also golden recipes for preparing canned carrots, that is, time-tested and people-tested. One of them is the simplest way pickling root vegetables for the winter.

Required ingredients:

3.5 kilos of carrots;
50 grams of salt;
50 grams of sugar;
2 liters of water;
250 milliliters of 6% vinegar.

There are also golden recipes for preparing canned carrots, that is, time-tested and people-tested

How to prepare a snack at home:

The carrots are washed, peeled, cut into circles, and blanched in lightly salted water for 5 minutes. Add 20 grams of salt to 1 liter of water.
The finished carrots are transferred to a sterilized container.
The marinade filling is cooked in a separate bowl. Salt and granulated sugar mixed with water, placed on the stove and completely dissolved. Then vinegar is poured into the liquid, and the bowl is immediately removed from the burner.
Carrot pieces are poured with hot marinade, covered with lids and sent for sterilization. Half-liter jars should be processed for 20 minutes.
The container is rolled up, placed upside down and insulated.

The prepared preparation can be used as an appetizer for main courses of meat or fish, and also as an ingredient for simple salads.

Delicious carrots for the winter in jars without sterilization

Prepare delicious carrot preparation It is possible without sterilization. This preparation significantly saves the housewife’s time, and also allows you to get a delicious crispy snack.

In order to prepare it, you need:

2 kilos of carrots;
1 kilo of tomatoes;
2 tablespoons of salt;
2 pods of yellow bell pepper;
50 grams of parsley;
2 cups olive oil;
2 chili pods;
3 garlic heads;
150 grams of granulated sugar;
1/3 cup 9% vinegar.

You can prepare delicious carrot preparations without sterilization.

How to do:

All ingredients are washed and, if necessary, peeled, stems and seeds removed.
Carrots are cut into strips.
Peppers, peeled garlic and tomatoes are passed through a meat grinder.
The parsley is washed, dried and chopped with a knife.
All prepared vegetables and herbs are placed in a pan.
Spices are poured into the same container, oil and vinegar are poured.
Everything is mixed and sent to the fire. After boiling, this salad must be cooked for 1 hour.
The hot snack is placed in sterilized jars and immediately sealed using a preservation key.

After completely cooling, such delicious winter twists should be stored in the refrigerator.

How to salt carrots for winter soup?

To use in advance canned carrots in soups, it should be properly prepared.

Mainly used in soups salted carrots Therefore, when preparing it, you should strictly follow the recommended proportions of salt and water, otherwise the root vegetable may turn out bland or over-salted. To avoid this, it is better to use ready-made recipes. The most successful of them are discussed below.

Pickling with dill

This workpiece has subtle aroma dill. Therefore, it is recommended to do it only for rich soups, for example, for borscht, cabbage soup, pickle. To pickle root vegetables, you will need:

1 kilo of carrots;
4 tablespoons of salt;
50 grams of dill.

You can prepare original carrot-dill rolls for soups using the following step-by-step technology:

First of all, the carrots should be peeled and washed. Next, the root vegetable is grated on a fine grater.
Fresh dill is rinsed, dried, chopped with a knife and added to the carrot pulp.
Then salt is added to the resulting mixture. Everything is thoroughly mixed and kneaded with your hands so that the grated carrots release their juice.
Salted carrots and greens are placed in pre-sterilized containers. The mass must be compacted thoroughly so that the carrots release as much juice as possible.
Next, you need to close the container using a regular plastic lid. To keep the prepared soup dressing fresh for as long as possible, it should be refrigerated.

By the way, this dressing can also be eaten as a regular carrot salad. To make it tastier and more varied, you can add salted carrots fresh tomatoes and cucumbers.

Salting with spices

Improve taste fresh soups you can add to them carrot dressing with spices.

Such preparations are made in jars from the following products:

500 grams of carrots;
0.5 glasses of water;
0.5 cups 6% vinegar;
0.5 cups olive oil;
3 garlic cloves;
2 dessert spoons of oregano;
1 dessert spoon salt;
0.5 dessert spoon of dry mustard;
0.5 dessert spoon of ground black pepper.

You can improve the taste of bland soups by adding carrot dressing with spices.

How to salt:

Washed and peeled carrots are cut into circles.
Carrot pieces are blanched in boiling water for 3 minutes, and then transferred to a pre-sterilized container.
Seasoning is poured onto the carrots.
Peeled garlic is chopped using a knife and transferred to ready carrots. The jar is covered with a lid and shaken so that all the ingredients are mixed.
In a separate enamel bowl, prepare the marinade from water, vinegar and oil. The liquid is mixed, brought to a boil, removed from the burner and poured into the carrots.
The snack is sealed, placed upside down, wrapped in a blanket and left to cool completely.

You can open the prepared product after 2 weeks.

Delicious carrot caviar (video)

Using the recipes described above, you can prepare delicious carrot snacks that will complement any festive and everyday table. Also, these preparations can be used as frying for preparing main courses, soups, light salads, stuffed appetizers.

Carrots are very popular and healthy root vegetable, familiar to everyone since childhood. This vegetable is available on the shelves all year round, therefore it has an endless variety of uses - in the preparation of first and second courses, salads, pies, marinades, baby purees and even candied fruits, and the natural one is especially valuable homemade juice. Housewives also make preparations from it for future use. There are many ways to do this - salting, pickling, drying and freezing.

You can preserve delicious salads and caviar in combination with other vegetables - onions, zucchini, bell pepper, cabbage, and apples, make a tomato dressing for borscht and soups. Over the centuries, Russian cuisine has acquired truly golden recipes for preparing carrots for the winter. We invite you to get to know some of them. You can prepare canned carrots in jars in different ways. This is done extremely easily, as you can see by watching the video.

Recipe for preparing carrots for the winter with sterilization

Ingredients

Servings: – +

carrot 500 g (per liter jar)
allspice 8 pcs.
black peppercorns8 pcs.
carnation 5 pieces.
Bay leaf 1 PC.
greens to taste

Per serving

Calories: 32 kcal

Proteins: 0.6 g

Carbohydrates: 7.2 g

40 min. Video recipe Print

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Advice: for preservation you should choose special tin lids with an elastic band, which are closed using a seaming key, or “twist-off” type lids, which are “screwed” onto the screws of the can. The first option is more budget-friendly, but you can only use this cover once, while the second is more expensive, but reusable.

The carrots you pickle in this recipe turn out sweet and crunchy. Great for salads, side dishes, it can be added to borscht, soup, vinaigrette, and it is also good as an independent snack, you can simply “crunch” with it. On our website you can find many recipes with photos of preparing dishes with such carrots.

Recipe for harvesting carrots for the winter without sterilization

Cooking time: 30 minutes

Number of servings: 10

Energy value

proteins - 0.6 g;
fats - 0.1 g;
carbohydrates - 6.8 g;
calorie content - 30 kcal.

Ingredients

carrots - 1 kg;
garlic - 10 g;
black peppercorns - 10 pcs.;
allspice - 5 pcs.;
cloves - 5 pcs.;
hot peppers- 1 PC.;
bay leaf - 1 pc. (per jar);
dill umbrella - 1 pc. (per jar);
greens - to taste.

For the marinade (per 1 liter of water):

salt - 50 g;
sugar - 75 g;
vinegar (9%) - 100 ml.

Step-by-step description of the process

Let's prepare the ingredients: depending on how you cut the carrots, choose its size. Large ones can be cut into rings, sticks or thin petal ribbons, but small ones can be marinated whole. It all depends on how soon you want to try this yummy - the thinner the slice, the faster it will marinate. Wash the carrots and peel them. We also peel the garlic and hot pepper, cut the first into thin slices, and the second into rings.
At the bottom of the jars we put a few peppercorns, a bay leaf, a couple of clove buds, a few pepper rings and garlic slices. Fill the top with chopped carrots and add an umbrella of dill. Pour boiling water over and leave to steep for 10 minutes.
Drain the water from the jars and prepare the marinade from it: mix water, salt and sugar in a saucepan. Bring to a boil and add vinegar.
Fill the jars with marinade one last time, close the lids, and you're done! Turn the pieces upside down and cover with something warm until they cool. Then we store it in a cool place.

Carrots according to this recipe are made quickly, easily and do not require long and painful sterilization, which is its undoubted advantage. If you are still afraid that your preserves will “explode,” then you should boil the jars and lids before preparing. Or just sometimes check if everything is ok with the seams. But usually there are no problems.

Recipe for preparing carrots “Korean style” for the winter

Cooking time: 20 minutes

Number of servings: 10

Energy value

proteins - 1 g;
fats - 18.7 g;
carbohydrates - 9.2 g;
calorie content - 201 kcal.

Ingredients

carrots - 500 g;
olive oil - 125 ml;
sugar - 25 g;
garlic - 2 cloves;
hot pepper - 1 pc.;
coriander, paprika - 1 tsp;
juice of half a lime.

Step-by-step description of the process

We thoroughly wash the carrots under running water and peel them, also remove the peels from the garlic and peel the peppers.
The carrots can be cut into thin strips, sliced into ribbons or grated on a “Korean” grater, the peppers can be cut into small strips, and the garlic can be put through a press.
In a large bowl, combine carrots, salt and sugar, sprinkle with lime juice, and mix again.
Separately, heat the oil, but do not boil, and add spices to it, leave to steep for about 15-20 minutes.
When the oil has cooled, add it to the carrots. Add garlic and pepper. Transfer the mixture into pre-sterilized jars and close.

Advice: jars and lids should definitely be processed. Each housewife chooses her own method of sterilization - over steam, calcination in an oven or microwave, or simply boiling in water.

At the output we get delicious snack, which goes well with meat, potatoes and any side dish. It will especially delight lovers of spicy food - they will simply lick their fingers!

As you can see, it is very easy to prepare carrots for the winter in jars. And with the use of multicookers and another kitchen appliances the list of recipes using it is expanding significantly. So be sure to try this preserve. Dishes with carrots always turn out so good you'll swallow your tongue!

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Gorgeous! We need to fix it

It is advisable to carry out the procedure for pickling carrots in the summer, when the pulp of these vegetables is the most tender and juicy. If you buy root vegetables at the market, then choose specimens that are dense and undamaged by pests. Ask to be shown a cross-section of the vegetable, this way you can protect yourself from buying fibrous specimens.

When making preparations, a lot of greens are often used: dill, parsley, currant leaves, etc. By the way, after the autumn harvest, you can also prepare a portion of pickled carrots. The most suitable ones are usually selected for storage. large root vegetables, and thin and small specimens are quite suitable for canning. If any of the recipes contain spices that your family doesn’t really like, replace them with more familiar ones.

Canning Recipes

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

Spicy pickled carrots with garlic and pepper

I want to tell you about this method first of all - I was pleased with both the preservation process and the taste of the product.

At the dacha, I harvested the kind of carrot harvest that every summer resident dreams of. And everything would have been fine, only during the next check of the item sent from the cellar to , I noticed that it was starting to deteriorate. It was decided to preserve most of it in jars, especially since I had in mind a new, untested recipe with garlic and hot pepper.

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

Recipe Information

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

Ingredients:

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

Cooking method:

First, let's prepare the marinade. Pour water into a ladle or pan.

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

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

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

Peel the garlic and place a clove in each jar.

Let's do the same with hot pepper. Remove seeds if desired.

Peel the carrots and place them tightly in jars.

Pour the marinade into jars with carrots and spices.

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

Pickled carrots for the winter in jars

This recipe is good for its simplicity and specialness. spicy taste pickled orange root vegetable. A mixture of spices, which includes cinnamon, gives unique aroma workpiece

Components:

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

Preparation:

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

Canning without sterilization

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

Ingredients:

carrots - 1 kg
red chili pepper - 3 pcs.
table vinegar 9% - 100 ml
water - 1 l
salt - 1 tbsp.
sugar - 1 tbsp.

Preparation:

Scrape the skin off the carrots and cut the roots into small cubes.
Sterilize the jars.
Place one pepper in the bottom of each jar. It will gradually and evenly permeate the entire contents with its taste.
Pour water and vinegar into a deep saucepan. Add sugar and salt. Stir them thoroughly until completely dissolved.
Boil the marinade.
Push the chopped carrot cubes tightly into the jars. The quality of marinating will depend on your efforts: the more tightly the pieces are compacted, the better they will marinate.
Pour boiling marinade over the contents of the jars.
Cover the jars with plastic lids and place them in a cool, dark place for several weeks.

Korean-style carrots for the winter

A spicy and savory appetizer does not have to be prepared every time you want to serve it for lunch. delicious salad. This recipe will make it possible to preserve Korean carrots for the winter.

What you will need:

carrots – 500 g
onion – 100 g
sunflower oil – 60 ml
garlic – 3 cloves
coriander (seeds) – 1/4 tsp.
vinegar - 2 tbsp. l.
sugar – 1/2 tsp.
salt, ground black pepper.

Step-by-step diagram:

Peel and wash large carrots.
Grate them on a special grater for Korean salads.
Peel the garlic and chop it as much as possible.
Pound the coriander in a mortar or crush it with a knife on a cutting board.
Add garlic and coriander to the carrot preparation.
Also add sugar, salt and pepper. Add salt and pepper to taste.
Finely chop the onion. Place it in a frying pan with hot vegetable oil and fry until golden brown.
Remove fried onion so that a minimum of oil remains on it, and use for other dishes.
Pour hot oil soaked with onion aroma into the carrots.
Add vinegar and mix all ingredients thoroughly.
Place in jars, compacting tightly, cover with lids and store in a cool place.
Or you can put the dish in the refrigerator for 2 hours so that the taste becomes more harmonious, and then serve immediately.

Close up of spicy carrots and onions

Combination of orange root vegetable and onions always gives great taste, including during canning.

Products:

large onion – 120 g
carrots – 520 g
vinegar - 25 g
salt – 25 g
sunflower oil – 15 g
ground black pepper.

How to do:

Cut the washed and peeled carrots into thin slices.
Chop the onion into half rings and fry it in sunflower oil. Place fried onions in carrots.
Mix vinegar, pepper and salt. Pour this mixture into the vegetable stock.
Stir well.
Let the dish sit for 20 minutes.
Lay out finished product into sterile jars and close with regular nylon lids.
Stored like this vegetable snack in a refrigerator.

Instant pickled carrots

After just 12 hours, carrots prepared in this way can be served - the taste will be no less rich than after several weeks of pickling.

Components:

young and large carrots- 2 pcs.;
garlic - 4-5 cloves;
salt - 1 tsp;
sugar - 1 tsp;
table vinegar - 25 ml;
bay leaf - 2 pcs.;
allspice - 4-5 pcs.;
water - 250 ml.

Preparation:

Wash and peel the carrots.
Cut into circles or give the pieces a more decorative shape (for example, flowers).
Cut the garlic cloves into several large pieces.
Place carrots and garlic in jars. Vegetables should fill the container to the very top.
Boil water in a saucepan and add salt, sugar and spices to it.
Cook the marinade for 10 minutes after boiling.
Add vinegar to the marinade.
Fish out the bay leaves and discard them, and pour the marinade over the carrot pieces.
Cover the jars with regular lids and wait for the contents to cool.
Place the preparation in the refrigerator for 12 hours, and then you can serve.
Store pickled carrots in the refrigerator as well.

To ensure that your friends and family appreciate your culinary talent, consider the following recommendations when preparing pickled carrots:

If you plan to add the preparation to salads in winter, then cut the vegetables into large cubes. This way they will look more beautiful.
Better yet, use your imagination and give the carrot pieces different fancy shapes.
When preparing carrots “Korean style”, try to hold the root vegetable vertically when grating it so that you get beautiful long “straws”.
Pickled carrots will perfectly complement any meat, vegetable and fish dishes.
Workpieces under sealed metal lids can be stored in the cellar, on the balcony or simply in the kitchen cabinet. And products covered with plastic lids need cold.

If you have never pickled carrots before, be sure to try it, because such a dish is not only tasty and healthy, it is also extremely beautiful. A jar of beautifully chopped carrots in marinade can decorate even something too simple. simple dish. kitchen.