How to make carrots for the winter. Carrot preparations for the winter without sterilization. Delicious Korean carrots for the winter in jars: a recipe without sterilizing the workpiece

It's hard to believe that carrots, such a familiar orange color that we eat every day, were... purple in ancient times. Unbelievable but true. Although, if it had reached this day in this form, it seems that we would love it no less. Try to imagine at least one day without carrots: soup, Olivier salad, vinaigrette or, for example, “Herring under a fur coat” are unthinkable without carrots. It gives them not only taste, but also a color, so bright and sunny, which gives rise to the desire to definitely try what is cooked. According to statistics, this is the most common vegetable after potatoes. In addition, this “girl from the dungeon” gives us energy, vigor, beauty and helps improve vision.

But carrots are famous not only for their numerous beneficial properties. Gastronomy has long been widely used for preparing 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, and served separately as a side dish. It is good boiled, canned, stewed, dried and raw, and is also simply irreplaceable in various preparations for the winter, again being one of the main ingredients. However, carrots are good on their own, so we suggest you save carrots for the winter, preparing carrots for the winter in the form of independent dishes, where they finally have the main role. When the main crop is harvested, sorted and stored, it happens that there is still an incredible amount of carrots left, and this is where the question arises: “Where to put it?” The answer is extremely simple: canning, drying, pickling, preparing caviar and making 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 each.
Ingredients:
3.5 kg carrots,
50 g salt,
50 g sugar,
2 liters of water,
250 ml 6% vinegar.

Preparation:
Prepare the carrots: wash, remove damaged areas if necessary, peel and cut into circles. Blanch the carrots in salted water (20 g salt per 1 liter of water) for 5 minutes. Then fill the jars with it and pour hot filling, which is prepared as follows: dissolve sugar and salt in an enamel pan, bring to a boil, then add vinegar, bring to a boil again and remove from heat. Sterilize the filled jars for 20 minutes, then roll them up. Use your preparation as a side dish for meat dishes and for preparing salads.

Carrot marinade

Ingredients:
750 g carrots,
200 g onions,
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,
ground black pepper, salt to taste.

Preparation:
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 done. 5 minutes before the end, add 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 stacks water,
2 tbsp. sugar (without top),
1 tbsp. salt (with top),
1 stack 9% vinegar.

Preparation:
Grate the washed and peeled carrots, apples and horseradish on a coarse grater. Mix everything, mix thoroughly and place in prepared jars (two 1-liter jars). Prepare a marinade from water, sugar, salt and vinegar. Pour it into jars, add 1 tbsp on top. l. vegetable oil. Cover the jars with lids and sterilize for 10 minutes. Then roll up the jars and cool.

Carrots "Garlic"

Ingredients:
1 kg carrots,
200 g garlic,
1 stack vegetable oil.
For the brine:
4 stacks water,
½ cup salt.

Preparation:
Cut the carrots into cubes, combine with finely chopped garlic, add vegetable oil and mix well. Prepare a brine from water and salt, pour it over the carrot-garlic mixture, mix again and place in sterilized 0.5 liter jars. Cover the jars with lids and sterilize for 20-25 minutes. Roll up, turn upside down, wrap and leave until completely cool.

Stewed carrots with beets “Tasty couple”

Cut the beets and carrots into cubes, combine, mix and place in 1 liter jars. Pour 3 tbsp into each. l. vegetable oil. Cover with used tin lids (if you don't have any, you'll have to ruin a few new ones) and place in a cold oven. Then turn on the oven to moderate (160-180°C) and leave 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.

Fried carrots in tomato sauce

Ingredients (for 1 liter jar):
600 g carrots,
400 g tomato sauce.
salt - to taste,
vegetable oil for frying.

Preparation:
Cut the washed and peeled carrots into strips and fry in vegetable oil until tender. Then place the carrots in a saucepan, add salt, add tomato sauce, stir until smooth, bring to a boil and cook for 7 minutes. Fill the jars with the hot mixture 2 cm below the top of the neck, cover with lids and sterilize: 0.5 liter jars - 35 minutes, 1 liter - 50 minutes. Roll it up.

Seasoning "Orange Summer"

Ingredients:
1 kg carrots,
1 kg of tomatoes,
100 g garlic,
1 stack vegetable oil,
½ cup Sahara,
1 tbsp. salt,
1 tbsp. ground red pepper,
1 tbsp. 9% vinegar.

Preparation:
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 mixture and let it boil. Place the finished seasoning in sterilized jars, roll up, wrap and leave until completely cool.

Side dish of carrots and Brussels sprouts

Ingredients:
carrots and cabbage - quantity at your discretion.
For the brine:
for 1 liter of water - 20 g of salt.
for 1 liter jar - ½ tbsp. vinegar.

Preparation:
Cut the carrots into small cubes and boil them in boiling water for 5 minutes. Then immediately transfer to cold water and drain in a colander. Sort the cabbage and boil the whole heads for 5 minutes. Cool under running water and let drain. Fill the bottom of prepared liter jars with carrots and the top with Brussels sprouts. Don't make the layers of vegetables too dense. Fill the contents of the jars with 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, no need to wrap.

Vegetable caviar with carrots “Generous bed”

Ingredients:
2 kg carrots,
3 kg 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.

Preparation:
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. Add vinegar before finishing cooking. Place in sterilized jars, roll up, turn the jars upside down, wrap and leave until completely cool.

Carrot caviar “Bunny”

Ingredients:
1 kg carrots,
500 g onions,
1 stack tomato paste diluted with water
1 liter of water,
1 stack vegetable oil,
5 bay leaves,
garlic, salt, ground black pepper - to taste.

Preparation:
Chop the onion, add vegetable oil, tomato paste, bay leaf and simmer until soft. Separately, simmer grated carrots in water. Combine everything, mix, add spices and place in an oven preheated to 200°C for 30 minutes. Place the finished caviar in sterilized jars and roll up.

Carrot salad “Unpretentious”

Ingredients:
1 kg carrots,
1 kg bell pepper,
1 kg brown tomatoes,
1 kg of onion.

For the marinade:
1 stack water,
2 stacks vegetable oil,
2 stacks fruit vinegar,
500 g sugar,
1 tbsp. salt.

Preparation:
Cut the vegetables into cubes. Place the carrots in the boiling marinade and cook for 10 minutes, then add the rest of the vegetables and cook everything for 30 minutes. Then place in sterilized 0.5 liter jars, roll up and wrap.

Carrot and bean salad “For loved ones”

Ingredients:
1 kg carrots,
2 stacks beans,
500 g onions,
1 stack vegetable oil,
1 stack Sahara,
2.5 tbsp. salt,
½ tsp. 70% vinegar.

Preparation:
Cook carrots and beans until tender. Cut the carrots into cubes, the onion into half rings. Combine all ingredients together, mix well and simmer for 1 hour. Then place in sterilized jars and seal.

Soup dressing “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 salt.

Preparation:
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, place tightly in jars, and cover with plastic lids. Store in the refrigerator.

Carrot puree with sea buckthorn juice “Sunny Mood”

Ingredients:
1 kg carrots,
300 ml sea buckthorn juice,
300 g sugar.

Preparation:
Boil the prepared carrots until tender and rub through a sieve. Add sea buckthorn juice and sugar to the carrot mixture, 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.

Preparation:
Boil peeled carrots until soft in a little water. Rub through a sieve. Peel and seed the apples, cut into small pieces and pass through a meat grinder. Combine the two ingredients together, add sugar and stir. Bring the mixture to a boil, put it in jars and sterilize: 0.5 liter jars - 12 minutes, 1 liter jars - 20 minutes. Then roll it up.

Carrot jam with lemon

Ingredients:
1 kg carrots,
1 kg lemons,
2 kg sugar.

Preparation:
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. Place the finished jam in sterilized jars, close with plastic lids and store in a cool place.

Carrot jam

Ingredients:
1 kg carrots.
For the syrup:
1 kg sugar,
1.5 stack. water,
2-3 g of citric acid.

Preparation:
Cut the prepared carrots into small pieces, place in a saucepan, cook in a small amount of water until soft and pass through a meat grinder. Make syrup from water and sugar. Dip the carrot mixture into it in small portions and cook until tender for 40-50 minutes. Before the end of cooking, add citric acid, stir, let it boil and place in jars.

Dried carrots

Ingredients:
1 kg carrots,
200 g sugar,
5 g citric acid,
vanillin.

Preparation:
Wash the carrots thoroughly, peel and cut into slices no more than 1 cm thick. Sprinkle the carrot slices with sugar, citric acid and vanillin and place under pressure until the juice appears. Then bring the mixture to a boil over low heat. As soon as it starts to boil, remove from heat, drain the juice, place the carrot slices on a baking sheet and dry in the oven in a light oven so that the carrots remain elastic.

Freezing carrots

Select carrots for freezing. Small root vegetables without damage are suitable for this purpose. Wash, peel them and cut into strips, cubes or circles. You can grate carrots on a coarse grater, and small carrots, for example, can be frozen whole. Blanch the carrots prepared for freezing for 2-3 minutes, if they are whole - 5-6 minutes. After this, place the carrots in cold water for 2 minutes, then dry with disposable kitchen towels. Place the carrots in small portions in bags and place in the freezer.

Drying carrots

Blanch the washed carrots for 15-20 minutes, then cool in cold water. Peel the carrots and cut them in any way most convenient for you: circles, strips, cubes. You can grate it on a coarse grater or a Korean salad grater. Place the chopped carrots on a baking sheet and place in an oven preheated to 80°C for 5-6 hours, gently stirring them periodically. It is more convenient to use an electric dryer, setting the drying temperature to 40°C - at this temperature, all the beneficial substances in carrots will remain safe and sound. Cool the dried carrots and place them in jars or containers with tight-fitting lids.

Carrots for the winter, the preparations from which are especially convenient and profitable to make in a city apartment, will always come in handy, because carrots not only decorate our dishes, but also carry a lot of benefits. Busy housewives will appreciate the availability of ready-made dressing for first and second courses, and children will be happy with healthy and bright jam.

And be sure to take a look at our recipes for winter preparations. Happy preparations!

Larisa Shuftaykina

We love carrots for their bright color, pleasant taste and abundance of vitamins. This vegetable grows quite quickly and has been pleasing summer residents with juicy root vegetables since mid-summer. Recipes for preparing carrots for the winter are not so complicated, and even a beginner in cooking can easily cope with preparing dishes from them.

The easiest way to prepare for winter is to freeze root vegetables. Of course, the carrots must first be thoroughly washed and peeled. Vegetables are cut differently. It all depends on how we plan to use it in winter. Circles - for soups, cubes for stews, straws - for pilaf. You can simply grate the carrots or put them through a food processor.

When freezing, it is important to consider two things. Carrots are immediately packaged in portions. And it’s better to pack frozen food in rectangular containers to save space. For example, place portions of carrots in plastic bags in a Tetra Pak milk bag. This way the product will take up less space in the freezer.

Dried carrots

Preparing dried carrots allows you to store them in any convenient place without using the refrigerator. These vegetables are convenient to use for making soups and gravy. Many people, especially children, love to eat dried carrots as snacks. This is a wonderful, vitamin-rich substitute for chips! In addition, dried carrots weigh very little and therefore are often used where “every gram counts” - in tourist travel.

To make it easier to dry the root vegetable, you first need to boil it. Carrot straws - about 10-15 minutes. And if we want to dry grated carrots, five minutes of cooking will be enough. After this, the root vegetables are cut in the desired way, but not thicker than 5-7 mm, or grated.

Then the carrots are dried at room temperature for several hours and then dried in the oven. The temperature in it should not exceed +75°C, and vegetables should always be dried in one layer. Then the product will retain maximum nutrients and will not lose its shape and color.

It is best to store dried carrots in glass jars with tight-fitting lids. Before use, such carrots are pre-soaked.

Canned carrots

This method of harvesting for the winter is used when it is necessary to preserve the root crop in its natural form. Small varieties of carrots - "Chantane" and "Parmex" - are excellent for canning, as well as just medium-sized root vegetables that grew in shaded areas of a summer cottage. Early varieties of carrots that are not intended for long-term storage are also canned. Such, for example, as “Tushon”, “Alenka”, “Vitaminnaya 6”, “Karotel”, “Nantes 4”, “Samson” or “Losinoostrovskaya 13”.

You can preserve carrots with or without spices and seasonings. It all depends on desire. This product is used to prepare many dishes, and it is indispensable in dietary nutrition.

To preserve carrots, they are first washed and peeled. The finished root vegetables are placed in a saucepan, 100-150 ml of water is poured onto the bottom and the carrots are kept on low heat with the lid closed for 15 minutes.

For the brine that will be used for canning, add 1 heaped tablespoon of salt to 1 liter of water. While the brine is boiling, carrots are placed in pre-sterilized jars. Small root vegetables are placed whole, and larger ones are cut into two parts.

Jars of carrots are filled with boiled brine to the very top and the sterilization process begins. Water is poured into a large saucepan, a sponge or cloth is placed on its bottom, and jars are placed on top. The water in the pan should reach the “shoulders” of the cans or even a little higher. The jars are covered with lids and kept in boiling water: half-liter jars for 35-40 minutes, and liter jars for 45-50 minutes. Then the jars are sealed with lids, turned over and, after covering them with a blanket or warm cloth, allowed to cool at room temperature. After a day, jars of carrots can be placed in a permanent storage location.

In this video, experienced gardener and housewife Zinaida Petrovna talks about how to properly preserve carrots at home.

Carrot pickles

The advantage of salted vegetables over canned ones is their much greater preservation of nutrients, especially vitamins. The problem with pickles is always storage conditions. Salted carrots will need to be placed in a cool place. Ideal for cellar conditions. And this needs to be taken care of in advance.

For pickling, choose bright, orange root vegetables with a small core. Good-quality preparations are obtained from the varieties “Nantes”, “Gribovskaya” and “Moskovskaya Zimnyaya”. For pickling, root vegetables are washed. But whether to clean them or not is up to the hostess herself.

If there is a large volume of preparations for the winter, carrots are pickled in tubs in their entirety. To do this, washed root vegetables are placed in a tub. To make brine, add 60-65 g of salt to 1 liter of water and boil the water for 5 minutes. The brine is added to the tub after it has cooled and so that its level is 10-15 cm above the carrots. After this, a wooden circle is placed on top and oppression is installed. The tub should stay in the room for 4-5 days. And then it is taken out to a cool room for long-term storage.

You can also pickle carrots for future use by chopping them. To do this, washed root vegetables are grated on a coarse grater or cut into strips or slices. At the bottom of the container in which the workpiece will be stored, pour a little salt, place chopped carrots there - three-quarters of the volume of the container and fill with cooled brine prepared according to the same recipe. Like whole carrots, the slices are kept in the room for 4-5 days and placed in the cellar.

To be able to store salted carrots in the room, they must be sterilized. In this case, the filling is made at the rate of 30 g of salt per 1 water. The carrots are washed, peeled and cut into slices up to 1 cm thick. Jars with packed carrots are filled with hot, just boiled brine and, covered with lids, sterilized over low heat in boiling water: 0.5 liters - 40 minutes, and liter - 50 minutes.

In winter, salted carrots can be added to salads, vinaigrettes, soups, as well as hot dishes with meat, poultry or fish. If the carrots taste too salty, you need to soak them in water in advance, and the excess salt will go away.

Pickling carrots

Marinating is a great way to prepare food in winter. Marinades of different compositions give dishes a completely unique taste. And almost no one remains indifferent to the crispy texture and sweet and sour notes of pickled vegetables.

In order to prepare the marinade, take 1 tbsp per 1 liter of water. a heaped spoonful of salt and 2 tbsp. spoons of granulated sugar. In addition, for this volume of liquid, use 100 g of apple or regular vinegar, or 1 tbsp. a spoonful of vinegar essence. Add 6-7 pcs to a 1 liter jar. peppercorns, 4 cloves and allspice, 1-2 pcs. bay leaf, herbs and 2 cloves of garlic. Dill, parsley, cherry, horseradish or apple leaves are used as greens.

The carrots are thoroughly washed, peeled and placed in boiling water for 5 minutes before slicing. You can cut root vegetables into cubes, circles or strips. Seasonings and herbs are placed at the bottom of the jars, carrots are placed on top of them, and the boiled marinade is poured over everything. After this, the jars are covered with lids and sterilized in a saucepan with water: half-liter jars - 12-15 minutes, and liter jars - 20-25 minutes.

Tips for pickling carrots:

The greens that will be added to the jars are thoroughly washed under running water.
Whole cloves of garlic are placed in jars. Then the liquid in the jars does not become cloudy.
The contents of the jars are filled with hot brine to the very top.
After all work is completed, the jars are turned over and allowed to cool, covered, for about a day.

Pickled carrots go great as a juicy, spicy appetizer. It is good to add to winter salads, vinaigrettes, and also to use when stewing meat dishes or as a side dish.

You can find a step-by-step cooking recipe on our website.

Vitamin winter snacks and salads

Compound dishes to which carrots are added are made from various vegetables - sweet peppers, tomatoes, eggplants, onions and garlic. The taste of such salads is also well complemented by sour apples. And if vitamin C is destroyed during heat treatment, carotene, for which we value carrots so much, remains intact.

Vegetables and spices for salads and appetizers can also be arranged in different ways. In addition, you can diversify your dishes by changing the shape of the cut. Carrots and vegetables are usually stewed under a lid for about 20 minutes, then refined vegetable oil is added to them. Approximately 150 ml per 1 kg of vegetables. And a minute before it’s ready, add a little vinegar.

Jars with hot carrot-vegetable mixture are covered with lids and sterilized. They can be stored at room temperature. Before serving, this preparation is usually placed in the refrigerator for an hour. Such salads and appetizers are an excellent independent dish. They are also used for making sandwiches and as an additive for borscht or soups.

Orange jam

Everything about this winter preparation is captivating - the bright festive color, the pleasant delicate texture and, of course, the unusual taste. Therefore, carrot jam often becomes a favorite delicacy of everyone who tries it. The recipe for such jam is not much different from sweet preparations that are made from fruits or berries.

For 1 kg of root vegetables, take up to 1 kg of granulated sugar and 2 g of citric acid (or juice from half a lemon). First, the carrots are washed, peeled, cut into small slices or circles, sprinkled with sugar and left for a day at room temperature so that they produce juice.

The next day, add a little water to the pan with the candied carrots, put it on low heat and cook until tender. Usually about 30-40 minutes. Then add citric acid or freshly squeezed lemon juice to the jam and cook for another 3-4 minutes. Hot jam must be poured into jars. You can diversify the taste of this carrot delicacy by adding vanillin, cinnamon or mint leaves when cooking.

Candied carrots

Everyone loves candied fruits! This is a desirable delicacy and a wonderful decoration for baked goods and cakes. And making candied carrots is not at all difficult.

First you need to wash the carrots, peel them and cut them into circles or cubes. Then all this is placed in a saucepan and brought to a boil twice. After the first and second boil, the water is drained. Then add granulated sugar to the carrots (1.5 cups per 1 kg of root vegetables) and place the pan on low heat. When exposed to high temperatures, the carrots will begin to release juice and the sugar will melt. At the same time, you must remember to carefully stir the contents of the pan so that the carrots and sugar do not burn.

Boil the candied fruits for 20-25 minutes, drain in a colander and allow excess liquid to drain. The resulting syrup can be poured into a jar and used in everyday cooking. For example, such aromatic syrup is a good addition to morning coffee.

Then they begin to dry the candied fruits on a baking sheet covered with parchment paper. If the room is sufficiently well ventilated, drying can be done in the room. However, this process will take some time. You can easily speed up drying in the oven. 45-50 minutes of blowing at a temperature of +45°C is enough, and the candied fruits are ready. While they are still quite soft, they are rolled in granulated sugar and removed for permanent storage.

In this video, Klavdiya Korneva talks about a step-by-step recipe for making candied carrots.

Carrots are a valuable source of vitamins. In order to preserve the harvest or reserves of this vegetable, you can do the following: create carrot preparations for the winter, which can be used in cooking if necessary. This process takes little time, but allows you to create delicious salads and first courses, appetizers and side dishes, full of vitamins and microelements that are essential in winter, as well as in early spring.

Carrots are a valuable source of vitamins

It is best to prepare canned vegetables at home according to proven recipes, which constitute the golden fund of cooking. Approved by the housewives, they have stood the test of time.

Pickled carrots

This is a great option for salads and appetizers. In order to pickle 1 kg of vegetables, you will need:

garlic (you should always choose natural) – 60 g;
vinegar 9% (or essence diluted to this level) - 100 ml;
vegetable (you can also use aromatic oil here) – 200 ml;
finely ground salt – 30 g;
purified drinking water – 1 l;
sugar or other sweetener (including special) – 60 g (can be reduced).

This is a great option for salads and appetizers

Cooking process:

Peel all available carrots and cut them into even circles (not too thin);
Bring a container of water to a boil, then cook for another 5 minutes;
Glass jars (1 liter) should be sterilized in any convenient way;
Prepare the marinade: purified water, salt and sugar/sweetener;
Place oil, vinegar, garlic (in slices or chopped), carrots in them, then pour in the marinade and sterilize again (15 minutes in a pan with water);
Roll up the jars, leave them indoors until they cool, then transfer them to a cool place for winter storage.

The most delicious salads for the winter: 6 wonderful recipes

Carrot lecho

To prepare carrot lecho you will need (per 1 kg of fresh carrots):

tomatoes (choose ripe, but not soft) – 1 kg;
bell pepper – 1 kg (it is better to use contrasting colors for visual effect);
onions (yellow ones have the ideal taste and aroma for the dish) – 0.4 kg;
vegetable oil (sunflower) – 200-250 ml;
sugar (or ground lumps) – 0.1 kg;
finely ground salt without additional flavoring inclusions – 25-45 g;
vinegar 6% or 9% – 1 tbsp. l.

You need to use this recipe if you want to create a winter snack that can surprise

Cooking process:

It is best to preserve the vegetable grated - it should be washed, peeled, and chopped on a coarse grater;
Finely chop the tomatoes, then puree them using any convenient method;
Cut the pepper into even and thin strips;
Peel the onion and cut into half rings;
Heat vegetable oil in a deep, large container;
Put the carrots (boil them for 5 minutes);
Then add the prepared tomato puree, salt and sugar (boil for another 5 minutes);
The next vegetable is bell pepper (also boil for 5 minutes);
Onions (boil for 5 minutes);
Mix all the vegetables with a wooden spatula to avoid oxidation processes, close the container with a lid (simmer for 60 minutes);
Then pour the vinegar into the vegetables and cook for another 10 minutes;
Sterilize the jars and place hot lecho in them;
Roll up and store in the refrigerator or cellar.

Twists will be a great addition to lunch.

Recipe without sterilization

You can reduce the cooking time for carrots by using a recipe that does not require sterilization. It is perfect for preparing for the winter. It turns out to be a tasty and healthy seasoning, a base for vegetable salads.

The best pickled carrot recipes for the winter

The ingredients will be as follows (based on 0.7 kg of main vegetable):

small onion - 1-2 pcs.;
salt, sugar or other type of sweetener - to taste;
hot spices - 2 tsp;
vinegar 6-9% - 2 tbsp. l.;
fresh garlic - 50 g.

Cooking process:

Thoroughly peel all vegetables before further cooking;
Cut the main vegetable ingredient into strips, add sugar and salt (leave for 30 minutes);
After this, add vinegar and spices (leave for another 120 minutes);
Cut the onion into strips, fry, add to the carrots;
Pass the garlic through a press, add to the vegetables, and leave for another 40 minutes.

Place the carrots in small jars, close the lids, and place in a cool place.

Carrot caviar (video)

Canning carrots and beets

Preserving carrots in your home kitchen is easy.

To implement this recipe you will need (assuming 1 kg of carrots):

table beets – 3 kg;
ripe tomatoes (it is best to choose firm ones, with a small amount of juice) – 1 kg;
fresh garlic cloves – 100 g;
vegetable oil without seed aroma – 200 ml;
sugar – 100 g;
ground red pepper – 10 g;
rock salt – 45 g;
vinegar essence (undiluted) – 1 tbsp. l.

Making carrot preserves in your home kitchen is easy.

Manufacturing process:

Wash the beets and carrots, peel (you can use an iron brush for this to better get rid of dirt), grate;
Finely chop the tomatoes (but do not puree them);
Grind the garlic cloves with a press;
Pour vegetable oil into a container and boil;
Put vegetables in it - beets and carrots, add sugar, simmer until the vegetables are ready;
Then add tomatoes, chopped garlic, salt, pepper and vinegar to the vegetables, stir and simmer for 10 minutes.

Recipes for quick pickling of garlic

Sterilize the jars and place hot stewed vegetables in them, then close the jars with lids.

Salting at home

Pickling is another method of preserving this vegetable.

To implement the recipe you will need (for 7 kg of vegetables):

water – 1 l;
salt – 630 g.

Cooking process:

Wash the carrots and peel them;
Then cut on each side;
Boil water and salt;
Sterilize the jars, put carrots in them tightly, fill with brine (cooled);
Cover each jar with gauze and leave for 3 days.

After this, close the lids and put them in a cool place for storage.

Soup dressing for the winter

Preparing a vitamin dressing for soup that can be used in winter is an important task. Carrots in such a dish will retain the maximum amount of useful components, which will become a source of microelements in winter. The soup will be aromatic and rich.

For preparation you will need (ingredients based on 1 kg of carrots):

white cabbage (you can use young cabbage, then the preparation will be more tender) - 0.5 kg;
fresh greens (housewife's choice) - 250 g;
salt - 125 g.

Preparing a vitamin soup dressing that can be used in winter is an important task

Cooking process.

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

There are various recipes for carrot preparations for the winter. The most popular is pickling. Let's look at the three most common recipes.

Classical

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

To prepare this dish you will need:

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

First, the root vegetables should be washed and peeled. Next, you need to soak them for a couple of hours in cold water. After this, the carrots are placed in boiling water for a few minutes. The vegetables are then transferred to a colander to drain excess water. Next, the root vegetables are placed in glass jars up to the neck.

Now the marinade is being prepared. It uses 2 liters of water, to which salt and sugar are added. The liquid should boil, after which vinegar is added to it. The brine is brought to a boil and poured into jars with vegetables and everything is closed with a lid.

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

With garlic

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

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

Cooking begins by washing and peeling the garlic and carrots. The carrots are cut into medium cubes, and the garlic is finely chopped. Next, the main ingredients are poured with vegetable oil and mixed well.

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

Carrots and garlic are poured with brine. All ingredients are thoroughly mixed and placed in prepared jars. Their sterilization lasts 25 minutes. Then the containers can be rolled up.

The prepared preserves must cool down before they are sent to the cellar.

Without sterilization

Canning pickled carrots can be done without sterilization. The main advantage of this option is significant time savings.

For preparation you will need:

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

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

All chopped components are placed in a saucepan. Vinegar and vegetable oil are poured here, and seasoning is also added. The ingredients are mixed and put on fire. The workpiece is cooked for 1 hour.

The finished snack is placed in jars and rolled up tightly.

Video “Canned carrots for the winter”

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

Salad snacks

In addition to pickled carrots, you can cover various salad snacks for the winter. Here, instead of brine, a special dressing is used. Let's look at the most popular recipes for making winter salads from carrots.

With bell pepper

Most often, home-canned carrots involve combining them with bell peppers. It is not only tasty, but also very healthy. The salad is prepared from the following ingredients:

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

You need to preserve the snack in glass jars.

Wash all the listed vegetables, dry and chop. Onions, carrots and peppers are cut into large strips. The tomatoes should have a grated appearance. Therefore, we grate them. They can also be passed through a meat grinder.

Next, transfer the tomatoes, onions, carrots and peppers into a deep saucepan. The container is placed on low heat. After 5 minutes, add salt, butter and sugar to the vegetables. Mix all ingredients well. The preparation should not have an overly salty taste.

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

The finished salad is placed in jars and closed.

"Winter"

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

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

Vegetables need to be washed well. We pass the tomatoes through a meat grinder. Place the pureed tomatoes into a saucepan and place on the fire. They should boil for about 20 minutes. Then add finely chopped garlic, hot pepper, sugar, salt and vegetable oil. All ingredients are thoroughly mixed and cooked for another 5 minutes.

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

“Winter” should be prepared for the winter in glass jars. After rolling, they should stand upside down until they cool down.

With beans

The twist with beans and carrots turns out to be rich in vitamins, which is very important for the winter period. To prepare it you will need:

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

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

Then place and mix all our ingredients into a deep saucepan, except for garlic, oil and hot pepper. The mixture is boiled for an hour and stirred often. When the hour of cooking has passed, add oil, finely chopped pepper and crushed garlic to the pan. All this is boiled for about 15 minutes.

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

"Manjo"

Another original salad with a spicy taste. This dish can be safely served not only as a side dish, but also as an independent snack.

To prepare Manjo you will need:

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

All vegetables must be thoroughly washed, peeled and prepared for cooking. The tomatoes are twisted through a meat grinder. The carrots are passed through a coarse grater. The onion is peeled and cut into half rings. Eggplants and sweet peppers are seeded and chopped. Hot peppers and garlic are also finely chopped.

The processed vegetables are mixed in a deep saucepan. All other seasoning components are added there. The resulting salad preparation is placed on low heat, where it must simmer for at least one hour. When the salad is ready, all that remains is to pour it into jars and roll it up.

"Orange Miracle"

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

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

Tomatoes and carrots are washed, peeled and passed through a meat grinder. This mixture is transferred to a saucepan and butter is added to it along with salt and sugar. Everything is mixed well and placed on low heat, where the mixture is simmered for 1.5 hours.

Then it’s time for seasonings. Garlic is finely chopped or squeezed and added to the pan along with black pepper 15 minutes before the end of cooking. In 5 minutes, vinegar is poured into the salad and everything is thoroughly mixed. The salad is ready.

In addition to salads, carrots can simply be pickled in a jar. For the starter you will need:

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

The carrots and onions are washed and peeled. The onion is cut into small half rings, and the carrots into small strips. The chopped vegetables are thoroughly mixed and cumin, salt and sugar are added.

The resulting workpiece is tightly placed in jars and hermetically sealed with lids. Then the mixture is left to stand in the kitchen for 2-3 days to ferment. When fermentation begins, all that remains is to put the jars away for storage in the refrigerator or cellar.

Another option for cooking carrots for the winter. This pickling doesn’t take long to prepare, and you need very few ingredients:

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

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

The brine is prepared at the rate of 30 g of salt per 1 liter of water. To prepare it, water in which vegetables have been boiled is suitable. The required amount of salt is added there and boiled again. The carrot is filled with water and closed tightly.

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

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

Vegetables are a source of vitamins and minerals. Carrots contain vitamin A, which is necessary for the growth of children and is very important for visual acuity. Fresh produce brings the greatest benefit, but if it is not possible to eat sunny vegetables from the garden, golden recipes for preparing carrots 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 take out a jar of carrots from the cellar that smell like summer!

Golden recipes for preparations

You can make a lot of salads from fresh carrots, including for the winter. In many recipes, the orange vegetable is an addition to other ingredients, but there are options for preparing very tasty carrots for the winter, in which it is used as a salt. Thanks to them, you can prepare not only the usual salads. With the help of your favorite recipes, the pantry shelves will be replenished with pickled carrots, caviar, juice and aromatic jam.

Pickling with horseradish

Carrots, like cabbage, can be fermented. By adding horseradish, you get a spicy preparation that will become a worthy appetizer even on a holiday table.

The ingredients are simple:

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

You will need to peel the carrots, wash the roots, and then grate them on a special grater. Peel the horseradish root too and grate it on a regular grater with small holes. Stir vegetables, add salt and sugar. Transfer the vegetable mixture into an enamel pan, put pressure on top and let it sit 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 prepared carrots for the winter in jars, having previously sterilized them.

Pickled carrots

Young root vegetables are good because they can be pickled whole. Thanks to their small size, they fit even into 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 finely chop. Wash the peppers, remove seeds, and chop. Place the prepared vegetables in sterile jars, put a dill umbrella in each.

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

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

Vegetables in Korean

Everyone's favorite Korean carrots can also be prepared for the winter. It is very easy to prepare; more time will only be spent on its preliminary preparation.

For 6 kg of carrots take:

Peel the carrots, onions and garlic. Grind the bay leaf 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, add salt, add sugar, spices, garlic, table vinegar and stir.

Fry the onion in a hot frying pan with oil until rich brown. Strain the oil and discard the onion. Pour oil over the vegetable mixture, mix again, cover with a small plate on top and place a three-liter jar of water on it as a pressure overnight.

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

Recipe without sterilization

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

The composition of caviar includes:

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

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

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

Bean salad

Fans of hearty salads will certainly like another recipe that does not require sterilization. This preparation contains beans, which are one of the leaders among vegetables in protein content. Even a novice housewife can prepare such a snack.

Choose a small carrot so that it can fit completely into a three-liter container. Boil it until half cooked and place it vertically in a jar. Add a whole pepper pod without seeds, celery and peeled garlic. Boil salted water and cool. Fill the contents of the jar with brine and leave for 24 hours. After a day, close the jar with a lid and store in a cool 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 garlic;
110 g sugar;
210 g sea buckthorn juice;
1 dec. l. salt.

Grind the peeled and washed garlic using a meat grinder. Wash the peeled carrots, cut into large pieces and cook in a small amount of water until tender. Rub the still hot carrots through a sieve. Add garlic, salt, sugar to the cooled mixture and pour in sea buckthorn juice. Mix the seasoning, place in sterile jars and store in the refrigerator.

Desserts and drink

Remove the skins from the root vegetables, 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 mixture and cook in an enamel pan until thickened. At the end of cooking, add citric acid, mix the jam well, place in sterile jars and roll up.

Orange jam

Another sweet preparation in carrot jars for the winter is amazing jam, the recipe of which also includes a healthy orange fruit - orange. Thanks 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.

Grind the peeled and washed root vegetables through a meat grinder. Remove the zest from the orange and mix with carrots, and squeeze in the citrus juice. 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 orange vegetables, but also other sweets, such as candied fruits. The composition of the products is minimal: 6 large carrots, 9 tens. l. sugar and 140 ml water.

Peel the root vegetables, wash and cut into thin slices. Pour the sugar water solution over the carrots and cook on the stove, reducing the heat from boiling to medium. After 10 minutes, increase the heat and cook, stirring occasionally, until the syrup thickens. If the syrup is still too liquid, add more sugar.

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

The usual halva is made from sunflower seeds, and only a few are familiar with the recipe for a delicious carrot delicacy. Making halva is another way of preparing a bright root vegetable.

Peel, wash and coarsely grind a kilo of carrots. Place it in a fireproof container and put it 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 begins to separate from the spoon while stirring, it’s time to turn off the stove.

Add a dessert spoon of cumin seeds to the resulting mixture, mix, form a rectangle, wrap in parchment paper and place under pressure. Instead of cumin, you can add raisins, peanuts or any nuts. After 3 days, the halva will be ready to eat.

Healthy drink

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

Take a juicer in your hands and use it to squeeze the juice out of 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 it if you need to make preparations for the winter.

Delicious recipes

Carrots also make an excellent puree and even those children who do not like vegetables will enjoy eating it. 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, strained through a fine sieve. Apples need to be peeled and chopped in a food processor. Combine all ingredients and cook over high heat until boiling. Transfer the finished puree into clean jars and sterilize for 20 minutes.

If you have a rich harvest of orange root vegetables at your dacha and there is no place to store them, it’s time to use these recipes. Household members and guests will be happy to enjoy delicious and healthy preparations made from ordinary carrots!