Carrots for the winter in jars without sterilization. Carrot preparations for the winter: the best and most delicious time-tested recipes
Carrots are almost as ubiquitous as onions, and appear as a necessary ingredient in a huge number of dishes. You put carrots in soup, and in stews, and in lecho, and in pilaf, and in salads. And bell peppers stuffed with carrots! In a word, she is everywhere. But almost always on the sidelines. Let's give her the first role, and even let's prepare for the winter.
After all, carrots have a beneficial effect on vision, improve complexion, give us vigor and increase energy. In addition, it is one of those rare fruits whose quality does not deteriorate from cooking.
And you can prepare it in the form ready meals, for example, salads or caviar, and in the form of dressings, side dishes and other semi-finished products. It can be stored frozen, dried, or dried.
So, let's look at them in order. We will prepare the jars in advance by washing and sterilizing them.
Drying carrots for the winter
1. Wash the carrots and blanch them for 15-20 minutes, then throw them into cold water.
2. Only after this we clean each carrot, remove the skin, and cut it into strips, or circles, or cubes. Or you can grate it coarsely using a regular grater or a Korean one.
3. Place the chopped carrots on a baking sheet and place in the oven, heated to 80°C, for 5-6 hours. While it is there, it must be periodically stirred and turned over, achieving uniform drying.
4. Let the dried carrot fragments cool completely and place them in containers or jars, the main thing is that they close tightly.
If you have an electric dryer, then this is even better: we set the temperature in it to 40°C, and most of the beneficial substances are completely preserved.
Freezing carrots
1. Select small carrots, absolutely whole and healthy.
2. We wash them, clean them and cut them into strips or whatever we want. You can grate them coarsely, but small carrots can be frozen entirely.
3. Blanch the prepared carrots: chopped - 2-3 minutes, whole - 5-6. Throw the carrots removed from boiling water into cold water for a couple of minutes, then wipe with towels and dry.
4. Distribute the dried carrots into bags and place them in freezer.
Carrots, canned for the winter
Calculation provided for 10 ½ liter cans
Ingredients
Carrots, 3½ kg
Vinegar 6%, 250 ml
Sugar, 50 g
Salt, 50 g
Water, 2 l
1. Prepare the carrots - wash, peel, cut, in this case into slices.
2. After salting the water (20 g of salt per 1 liter of water), boil it and blanch the carrot slices in it for 5 minutes.
3. Prepare the filling according to the recipe: add sugar and salt to the water, boil and pour in vinegar. After boiling, the filling is ready.
4. Place blanched carrots in jars and fill with hot filling.
5. Sterilize for 20 minutes and roll up.
Such carrots go as a side dish with meat, they can be put in salads - very convenient.
Dried carrots
Ingredients
Carrots, 1 kg
Citric acid, 5 g
Sugar, 200 g
Vanillin
1. Cut the prepared carrots into circles, the thickness of which does not exceed 1 cm.
2. Sprinkle them with sugar mixed with citric acid and vanillin.
3. Place the sprinkled carrots under pressure and wait for the juice to appear.
4. When the juice is released, put the dish with the carrots on the fire and heat it slowly until it boils.
5. When the juice boils, drain it. Place the carrot slices on a baking sheet and dry them in a low-heat oven. The carrots should maintain the elasticity of the circles.
Carrot marinade. Recipe
Ingredients
Carrots, 750 g
Tomato paste, 1-2 tbsp
Onion, 200 g
Broth (any), 120 g
Vegetable oil, 100 ml
Vinegar 3%, 1 des l
Sugar, 1 tsp
Bay leaf, 2-3 leaves
Ground black pepper
1. Cut the carrots into strips, and the onions too. Place them in well-heated oil and sauté for 10 minutes.
2. Add tomato paste to them, stir thoroughly and simmer for 10 minutes.
3. Pour in the broth and vinegar, add sugar and simmer for a long time until cooked. 5 minutes before the end of the stewing process, add spices.
4. Place the hot mixture into jars and seal.
"Vitamin" dressing for soup, salty, for the winter
Ingredients
Carrots, 1 kg
Onion, 1 kg
Sweet peppers, 1 kg
Tomatoes, 1 kg
Greens, 1 kg
Salt, 1 kg
1. Three large carrots, cut sweet peppers into strips, and onions and tomatoes into cubes. Finely chop the greens.
2. Sprinkle everything with salt and mix well.
3. We put them in the jars more tightly, close them with nylon lids and put them in the refrigerator for storage.
Carrots with apples and horseradish, snack in jars
Ingredients
Carrots, ½ kg
Horseradish, root, ½ kg
Apples, ½ kg
Salt, 1 heaped tablespoon
Sugar 2 tbsp without top
Vegetable oil, 2 tbsp
Vinegar 9%, 1 tbsp
Water, 2 tbsp
1. Roughly chop the roots and apples and mix.
2. Take 2 1 liter jars and fill them with the mixture.
3. Prepare the marinade by dissolving salt and sugar in water and vinegar, pour it into jars.
4. Pour 1 tablespoon of oil into each jar, cover with lids and set to sterilize.
5. After keeping the water boiling for 10 minutes, roll up.
Carrots stewed with beets, can be used as a dressing for borscht in winter
1. Cut both carrots and beets into cubes, mix and place in 1-liter jars.
2. Pour 3 tablespoons of oil into each jar.
3. Covering the jars with tin lids without rubber bands, place them in the switched off cold oven.
4. Turn on the heat and bring the temperature to 160-180°C, and keep the jars in the oven for 35-40 minutes.
5. Take out the jars, pour 1 tablespoon of oil into each jar + 1 teaspoon of vinegar 6% - and roll up. We take different lids, new and sterilized.
Delicious preparation: carrots fried in tomato sauce
Ingredients (for 1 liter jar)
Carrots, 600 g
Tomato sauce, 400 g
Vegetable oil - fry
1. Fry carrots cut into strips in oil and cook until done.
2. Place from the frying pan into the pan, add salt and sauce, stir, achieving uniform distribution.
3. Heat, bring to a boil and cook for 7 minutes.
4. Fill the jars, 2 cm short of the top. Sterilize a liter jar for 50 minutes. If you took two ½-liter bottles instead, the sterilization time will be reduced to 35 minutes.
Carrot-garlic seasoning for the winter, recipe
Ingredients
Carrots, 1 kg
Garlic, 100 g
Tomatoes, 1 kg
Salt, 1 tbsp
Sugar, ½ tbsp
Vegetable oil, 1 tbsp
Vinegar 9%, 1 tbsp
Ground red pepper, 1 tbsp
1. Roughly chop three carrots and fry in oil for 10 minutes.
2. Remove the skins from the tomatoes, chop them and add them to the carrots, along with salt and sugar.
3. Slowly cook for 1½ hours. 10 minutes before the end, add vinegar and boil.
4. Place the seasoning in jars and roll up. Turning the jars over and placing them on the lids, wrap them up. Keep it like this until it cools completely.
Vegetable caviar with carrots, how to cook
Ingredients
Carrots, 2 kg
Onion, 1 kg
Sweet peppers, 3 pcs
Tomatoes, 3 kg
Beetroot, 1 kg
Hot pepper, 1 pod
Salt, 3 tbsp
Sugar, 1 tbsp
Vegetable oil, 800 ml
Vinegar 70%, 1 tbsp
1. Grind the vegetables in a meat grinder and mix.
2. Place in a saucepan along with sugar, butter and salt and heat. Let it simmer slowly for 2 hours. Finally, pour vinegar into the pan and stir.
3. Fill the jars with the fiery mixture and immediately roll them up. We put the jars on the lids and wrap them up - let them cool slowly and for a long time.
Carrot caviar "Obyedenye" for the winter
Ingredients
Carrots, 1 kg
Onion, ½ kg
Tomato paste, 1 tbsp
Vegetable oil, 1 tbsp
Bay leaf, 5 pcs.
Ground black pepper
Water, 1 l
1. Roughly chop three carrots and chop the onion. Put the onion in an enamel pan, pour in the tomato paste diluted in water, spices and simmer.
2. Separately, simmer the carrots in water.
3. When both are almost ready, mix everything together and put it in the oven, heated to 200°C.
4. After keeping the vegetables there for ½ hour, roll them up.
Garlic carrots, delicious snack
Ingredients
Carrots, 1 kg
Garlic, 200 g
Vegetable oil, 1 tbsp
Brine
Salt, ½ tbsp
Water, 4 tbsp
1. Cut the carrots into cubes, chop the garlic.
2. Mix garlic with carrot cubes, add oil and mix.
3. Prepare the brine, pour it over the carrots and garlic. Divide the mixture into ½-liter jars.
4. We put them on sterilization for 20-25 minutes and roll them up. Turning the jars over, wrap them well.
Salad of carrots, bell peppers and tomatoes for the winter
Ingredients
Carrots, 1 kg
Onion, 1 kg
Bell peppers, 1 kg
Brown tomatoes, 1 kg
Vegetable oil, 2 tbsp
Sugar, ½ kg
Fruit vinegar, 2 tbsp
Salt, 1 tbsp
Water, 1 tbsp
1. Cut all the vegetables into cubes.
2. Cook the marinade, dip the carrot cubes into it and cook them for 10 minutes.
3. Add everything else chopped to the carrots and cook for ½ hour.
4. Take ½-liter jars, sterilized, and place the boiling mixture in them.
5. Roll up, then wrap well, turning the jars over.
Carrot and bean salad "Hearty deliciousness"
Ingredients
Carrots, 1 kg
Beans, 2 tbsp
Onion, ½ kg
Salt, 2½ tbsp
Sugar, 1 tbsp
Vegetable oil, 1 tbsp
Vinegar 70%, ½ tsp
1. Cook carrots and beans separately until fully cooked.
2. Carefully cut the boiled carrots into cubes, and the onion into half rings.
3. Combine onion half rings and carrot cubes with beans, mix and simmer together for 1 hour.
4. Place in jars and roll up.
Carrot and Brussels sprouts side dish
Ingredients
Carrot
Cabbage
Water, 1 l
Salt, 20 g
Table vinegar, ½ tbsp for 1 1 liter jar of seaming
1. Blanch carrots, cut into small cubes, for 5 minutes. Pour over cold water, throw the cubes into a colander.
2. We also blanch the sorted heads of cabbage for 5 minutes, dip them in cold water and drain it.
3. We begin to fill the jars with a capacity of 1 liter: put carrots on the bottom, cabbage on top. Don't compact it too much.
4. Cook the marinade and pour it hot into jars. Add vinegar to each jar, as stated in the recipe, and set for sterilization
5. You need to sterilize for 40 minutes, after which we roll up the jars, turn them over, but it is not necessary to wrap them.
Carrot puree for children and adults, with sea buckthorn juice. Useful preparation
Ingredients
Carrots, 1 kg
Sea buckthorn juice, 300 ml
Sugar, 300 g
1. Boil the carrots completely and rub them through a sieve to obtain a puree.
2. Add sugar and juice, heat and cook for 15 minutes.
3. While the puree is boiling, pour it into jars and immediately roll it up.
Puree in jars, carrot-apple
Ingredients
Carrots, 1 kg
Sour apples, 1 kg
Sugar, 200 g
1. Peel the carrots and cook until they become soft. Let's pour a little water.
2. We wipe the cooked carrots and get carrot puree.
3. Grind the apple pulp, without core and peel, in a meat grinder.
4. Combine carrot and apple puree into one, add sugar and mix.
5. Put the mixture on fire and bring it to a boil. Transfer to jars and set for sterilization: 12 minutes for ½-liter jars, 20 minutes for 1-liter jars.
6. Roll up.
Carrot jam: a healthy sweet for the winter
Ingredients
Carrots, 1 kg
Sugar, 1 kg
Water, 1½ tbsp
Citric acid, 2-3 g
1. Peel the carrots and cut into pieces, then boil until soft.
2. Grind the carrot pieces in a meat grinder.
3. Cook the syrup, add carrots to it gradually, in small portions. Cook for 40-50 minutes, at the end add citric acid and let it boil for the last time.
4. Roll up.
Carrot jam with lemon - unusual recipes
Ingredients
Carrots, 1 kg
Sugar, 2 kg
Lemons, 1 kg
1. Wash the lemons and cut them into slices, discarding the seeds at the same time. We clean the carrots.
2. Grind the lemons in a meat grinder, without removing the skins, along with the carrots.
3. Add the required amount of sugar and set to cook.
4. When the mixture boils, cook it from this point on for 40 minutes. You should stir the brew occasionally.
5. Transfer the jam into jars, cover with plastic lids and, after cooling, store in the refrigerator.
Who doesn’t remember the riddle from deep childhood: “A beautiful maiden is sitting in prison, but she let her braid out”? And every child knew what to answer! So the carrot goes with us all our lives - from the first two drops of carrot juice in the second month...
It’s unlikely that anyone will deny the benefits of this sunny root vegetable. Indispensable for normalizing digestion and preventing acute respiratory viral infections, reducing the risk of cancer and early skin aging, an excellent antiseptic - carrots contain almost all the substances necessary for our bodies. Therefore, the question “to store or not to store for the winter” is not worth it. The question is different - how to make more blanks and as varied as possible.
We think we will cope with this today - we will try to consider and offer the most diverse and most interesting recipes for winter carrot preparations.
Preparations made only from carrots.Depending on what the blanks are planned for, they are prepared different ways. Carrots are convenient both in a dried-cured state, and in frozen or canned form, so it is best to use all options based on your capabilities.
Frozen carrots
The easiest way to preserve semi-finished carrots is for a long time. It is enough to wash and peel the root vegetables, cut into rings, cubes, strips or put under a coarse grater - and plastic bags or send containers to the freezer. In winter, such carrots are easy to use when preparing first courses, side dishes and any salads.
Dried carrots
Dried carrots are delicious and useful preparation. In winter, it is convenient to add it to soups and borscht, stewed potatoes and any porridge. There are several ways to dry carrots.
Straws
For this method, the brightest root vegetables are selected. To properly dry carrots, the root vegetables are washed and boiled for 10-15 minutes. Then peel and cut into strips (no more than 5-7 mm thick). Dry 1 layer at a time in the oven at +75ºС.
Grated on a coarse grater
Boil the washed carrots for 5 minutes, peel, grate on a coarse grater, and dry in room conditions, dry in the oven, spread out in 1 layer, at a temperature of +75ºС. Depending on the duration of drying, carrots can be dried (slightly underdried) or dried. It is good not only for adding to dishes - many children (and adults) enjoy eating it just like that. Try it, very tasty)
Naturally preserved
Housewives in whose homes spices and hot seasonings are not welcome can prepare natural carrots, which can be used in winter for making salads or generally as an independent dish. It is also perfect for dietary nutrition.
In this video - how to prepare natural canned carrots for the winter
Salty
Salted carrots retain most of the nutrients and vitamins. Like all other salted vegetables, carrots prepared in this way are used in vinaigrettes and salads, in hot dishes and soups. Table varieties (Nantes, Moscow winter, Gribovskaya) are best suited for pickling. orange color, with a small core.
Carrots are salted both in unpeeled and peeled forms.
Pickling whole carrots in a tub
Brine
- Water - 1 l
- Salt - 60-65 g
Dissolve the salt in boiling water, boil the brine for 5 minutes. Cool and pour cold brine over the carrots.
Wash the carrots thoroughly, place them in rows in a prepared container (tub), pour in cooled brine, and place pressure on top of a wooden circle. The brine should be 10-15 cm higher than the carrot layer. After fermentation in room conditions for 4-5 days, the container is transferred to the cold, where it is left until winter.
If the housewife “overdid it” with salt when salting, the carrots can be pre-soaked in boiled water before eating.
Pickling chopped carrots
Wash and peel the carrots, cut them into circles, cubes, cubes. Pour a little salt into the bottom of the container, place the carrots 3/4 of the volume of the container, fill almost to the top with 6% cold brine, put pressure on it and leave for 4-5 days to ferment. Then transfer to the cold.
Salting with sterilization
Brine
- Water - 1 l
- Salt - 30 g
Soak carrots in cold water for 15 minutes, wash, immerse in hot (+90ºС) water for 3-4 minutes, peel, cut into slices 1 cm thick and fill prepared jars with it. Pour hot (+80...+90ºС) brine and sterilize: jars with a capacity of 0.5 l - 40 minutes, 1 l - 50 minutes.
Pickled
Wonderful preparations are obtained by using a variety of marinades. These carrots will go great in winter in salads, vinaigrettes and as a side dish for meat. And of course, pickled carrots are good as a crunchy snack with a pleasant sweet and sour taste.
Recipe 1: Pickled carrots
For the marinade (per 1 liter of water):
- Salt - 50 g
- Sugar - 90 g
- Vinegar essence - 1 tbsp. spoon
Ingredients (per 1 liter jar):
- Carrot
- Allspice - 8 pcs
- Black peppercorns - 8 pcs.
- Cloves - 5 pcs.
- Bay leaf- 1-2 pcs
- Cinnamon, garlic or herbs - optional
Wash the carrots, peel them, place them in salted boiling water for 3-5 minutes, cool and cut into circles (if desired, into bars or slices). Place carrots in jars, pour hot marinade, sterilize for 20-25 minutes, roll up, turn over onto lids, wrap until cool. Sterilize jars with a capacity of 0.5 liters for 12-15 minutes.
Recipe 2: Bulgarian pickled carrots
For the marinade (per 1 liter):
- Salt - 30 g
- Sugar - 60-70 g
Wash the carrots, peel them, cut them into slices up to 1 cm thick, and place them in boiling water for 3-4 minutes. Pour 100 ml of 9% vinegar into each liter jar, 200 ml vegetable oil, place carrots and 60 g of garlic, pour hot marinade, sterilize for 15 minutes, roll up.
Winter salads, appetizers and caviar
Salads and carrot snacks require the introduction of other additional ingredients. These are usually tomatoes, sweet or bitter peppers, onions or garlic. It should be noted that carrot salads are very tasty. In addition to direct use as a snack, they are simply spread on bread or added to broth when preparing soup or borscht.
It is important that the carotenoids contained in carrots are not destroyed during heat treatment - this makes such preparations even more attractive. Today we offer two interesting recipes for winter carrot salads:
Autumn salad recipe
- Carrots - 2 kg
- Tomatoes - 1 kg
- Garlic - 3 medium cloves
- Salt - 1 tbsp. spoon
- Sugar - 2.tbsp. spoons
- Vegetable oil - 4 tbsp. spoons
- Apple cider vinegar - 2 tbsp. spoons
- Black peppercorns - 10 pcs.
- Cloves - 1-2 pcs.
- Ground coriander - 0.5 teaspoon
Grate the carrots on a coarse grater, peel and chop the tomatoes (using a meat grinder, blender, or by hand), and chop the garlic too. Sauté the carrots over low heat for 5 minutes, then add the tomatoes, garlic, sugar, salt and spices. Simmer under the lid closed for 20 minutes, stirring the vegetable mass occasionally. Add vinegar, stir and keep covered for another minute. Place into prepared jars, roll up, turn over onto lids and wrap well until completely cool.
The salad turns out delicious, beautiful, with an original delicate taste. It can be stored for up to a year in a cool, dark place.
Korean Carrot Recipe
- Carrots - 1 kg
- Garlic - 7-8 cloves
- Hot pepper - small piece
For the marinade:
- Water - 0.5 l
- Sugar - 6 tbsp. spoons
- Salt - 4 tbsp. spoons
- Vinegar 9% - 3 tbsp. spoons
- Vegetable oil - 1 glass
Grate the carrots on a special grater (or on a coarse grater if you don’t have a special “Korean” grater), mix with chopped garlic. Put it in a jar hot peppers, fill with a mixture of carrots and garlic and pour boiling water for 15 minutes. Then drain the water, fill the jar with boiling marinade and immediately roll up. Turn over onto the lid and wrap until cool.
The vegetable oil in the preparation can be sunflower or olive, table vinegar can be replaced with wine or apple vinegar, and coriander or ground black pepper can be added if desired. That is, experiment, look for your “Korean” taste!
And in the next video, Elena Bazhenova shares her recipe for making a winter salad of carrots, tomatoes and peppers
Carrot caviar
This is one of our housewives’ favorite preparations. It is simple to prepare, stores well, and is usually one of the first to be eaten. Adding different ingredients and spices, you can prepare caviar differently every year so that it will always be a new “highlight” of the winter table.
Recipe for carrot caviar “Ryzhik” (from Ryabinushka_Sh)
- Carrots - 1.5 kg
- Tomatoes - 2 kg
- Garlic - 2 medium heads
- Ground black pepper - to taste
- Vegetable oil - 220 ml
- Salt - 1 tbsp. spoon
- Sugar - 4 tbsp. spoons
- Vinegar 9% - 2 tbsp. spoons
Peel and chop the carrots and tomatoes, add butter, sugar and salt and simmer for 1.5 hours over low heat, stirring occasionally. A quarter of an hour before readiness, add crushed garlic and pepper, after another 10 minutes, pour in vinegar, stir, hold under a closed lid for 3-5 minutes, place in prepared sterilized jars and roll up. Turn over onto lids, wrap well and leave until cool.
Winter carrot sweets
Such preparations are incredibly healthy and tasty.
Carrot juice and puree
Of course, like any juice, freshly prepared carrot juice will be both healthier and tastier than canned juice. But canning juice is an excellent alternative to store-bought, and preparing “your own” juice from country carrots that have just been brought from the garden is always correct solution.
Carrot juice recipe
- Carrots - 1 kg
- Water - up to 1 l
- Sugar - 1-2 tbsp. spoons
Wash the carrots, peel them, chop them, cook in a small amount of water (1.5 - 2 cups) until softened. Cool, beat with a mixer until smooth. Add sugar to 500-600 ml of water and boil for several minutes. Combine the hot syrup and carrot mixture, bring to a boil, cook for 5 minutes, pour into sterilized jars, and roll up. Turn over onto lids and wrap until cool.
If you add apple or pumpkin juice to carrot juice, you will get products that are wonderful in taste and nutrition, and will wait in jars until the next harvest. And in winter, you can add citrus juice to canned carrot juice or color it with various additives and spices.
Carrot jam
Carrot jam can become a decoration and highlight of any table (even not in winter)) Beautiful orange color, tasty and a little unusual, it often becomes a favorite treat for children. It is prepared exactly according to the same principle as fruit or berry jam.
Recipe for jam “Orange Miracle”
- Carrots - 1 kg
- Sugar - 0.5-1 kg
- Citric acid - 2-3 g
Wash the carrots, peel them, cut them into equal pieces (slices, circles, cubes - if desired), add sugar and leave for a day to release the juice. Add a little water and cook over low heat until tender. Add citric acid(or lemon juice), boil for a few more minutes, put into ready-made hot sterilized jars and roll up. Turn over onto lids and wrap until cool.
You can add orange or lemon peels, lemon balm (leaves), cinnamon, mint, vanillin, and so on to carrot jam. It turns out “unrecognizable” unusual and delicious jam. You can decorate a cake with it, serve it with tea, or just spread it on bread)
Some housewives cut carrots into stars for jam - then the dish turns out unusually beautiful. Try to do this - and you will definitely become the star of the culinary arts of the new 2015!
In the next video - another video recipe for jam, from young carrots with cinnamon
Carrot jam
This rather unusual dish for us in the Middle East was known several centuries ago. No one there was bothered by the fact that the sweet dish was made from a vegetable. Although, why vegetables? In 2001, carrots officially became... a fruit! Yes, yes, and this happened precisely thanks to carrot jam, which in Portugal is a national delicacy and an export item, but in the European Union it is impossible to make preserves and jams from vegetables. EU officials had to cheat and recognize carrots as a fruit!
That is why today we will definitely offer you a recipe for this delicacy! In the meantime, here are a few “jam” nuances.
It is very important not to overcook! The jam should be quite thick and slightly viscous, but not hardened like jelly. It is recommended to cook it at a temperature slightly above +100ºС (exactly: +103...+104ºС). You can determine readiness by placing a spoonful of jam in the refrigerator for a few minutes. If a film with wrinkles appears on the surface, consider the treat to be ready!
The simplest carrot jam is with the addition of only sugar and lemon. But you can color the carrot delicacy with any additive - pumpkin, zucchini, beets, cinnamon, nutmeg... as much as your imagination allows!
And here is the promised recipe, thanks to which our carrots are considered a fruit in the European Union. He will be presented in the next video by Tatyana Litvinova
Carrots with fruits and berries
You can prepare carrots with fruits or berries. This will also be a tasty “find” on a cold winter day, reminiscent of a bright sunny summer and golden carrot autumn.
Recipe "Carrots with apples"
Marinade
- Apple juice - 0.5 l
- Vegetable oil - 100 g
- Coriander seeds - 1 tbsp. spoon
- Water - 0.5 l
Wash and peel the carrots, cut into thin slices or put under a coarse grater. Wash sour apples and cut into slices or slices. Place carrots and apples in layers in sterilized jars, pour boiling marinade over them and roll up. Turn over onto the lid and wrap.
Recipe "Carrots with gooseberries"
- Carrots - 1 kg
- Gooseberries - 1 kg
- Sugar - 0.3 kg
Peel the carrots, boil and puree (mash). Boil gooseberries in small quantity water and wipe. Mix the grated carrots and gooseberries, add sugar, bring to a boil and immediately put into hot jars and roll up. By adding various fruits, berries and spices to the preparations, you can achieve a rich “carrot-fruit-berry” variety for winter tables.
If you assume that you can only put cucumbers, zucchini or cabbage in jars for the cold weather, then you are deeply mistaken! No less often prepared carrots and onions for the winter in the form of an assorted salad or just regular preserves. These vegetables make a great combination. And you can immediately guess what amazing tasting dish comes out of them. Having prepared more twists with the offered treat, winter period you won’t have to rack your brains about what to put on the table as a snack. What are the possible options for harvesting the mentioned root vegetables? The following recipes will offer the most interesting ways their rolls.
« Carrot and onion salad"(method 1)
"Carrot caviar for the winter"
To call this dish specifically carrot is too strong; Rather, it is vegetable, but the main component, after all, is the orange root vegetable. The preparation can be served as an appetizer or used for cooking soups and marinating meat. So, for the following: 2 kg of the main orange ingredient, 3 cloves of garlic, 1 onion, 1 kg of tomatoes, 3-4 tbsp. vegetable oil, 2 tbsp. sugar and apple cider vinegar, 1 tbsp. salt, 1 clove bud, 10 black peppercorns, ? tsp ground coriander.
Karotel is peeled and grated on a coarse grater. The onion is chopped. The tomatoes are washed and pureed in a meat grinder. Carrots are fried with onions in oil for about 5 minutes, chopped garlic and tomato puree, sugar, salt, coriander, black pepper and cloves are added. All this is stewed for 15-20 minutes under a closed lid, and vinegar is poured in 1 minute before removing from the heat. Recipe with photo “Carrots and onions for the winter” placed in sterilized jars, sealed and cooled upside down in a room.
Preparing carrots according to this recipe is very simple. The result is a universal dish, which can later be used as an independent snack, or added to salads and even first and second courses.
Required Products:
- 2 kg carrots;
- 12 gr. allspice;
- 10 gr. peppercorns;
- 3 gr. bay leaves;
- 10 gr. cinnamon;
- 90 gr. Sahara;
- 45 gr. salt;
- 15 ml of vinegar essence;
- 1 liter of water.
Preparation progress:
- The carrots are peeled and washed, boiled for 8 minutes in fresh water, then chilled and cut into squares.
- Shredded, it is placed in jars.
- Prepare the marinade in a saucepan. To do this, pour water into it, lay out all the spices, add sugar and salt, and cook for 5 minutes.
- Fill all the jars with the prepared marinade and pour vinegar essence on top.
- Cover each jar with a lid and sterilize for 20 minutes.
- Without delay, all jars are sealed.
The container is turned over and wrapped, and after cooling it is transferred to the cellar.
Quick pickled carrots (video)
Instant pickled carrots
In order to fully marinate carrots, it is not at all necessary to keep them in the marinade for months. In just 8 hours, the root vegetable acquires the desired flavor. The preparation is done quickly, but it still turns out very tasty.
Sweet and healthy carrots are used in the preparation of many dishes - pilaf, pies, snack bars and raw salads, soups, etc. But in winter they are poorly stored and lose the lion's share of vitamins and minerals, so canned carrots are more suitable for winter use.
It goes well with other vegetables and spices, and can be used as an independent snack for meat and other dishes.
Ingredients
- Fresh carrots – 3 kg;
- Garlic – 2 heads;
For marinade for 1 0.5 l jar
- Water – 200 ml;
- Granulated sugar – 5 g;
- Salt – 5 g;
- Vinegar – 25 g;
- Black peppercorns – 5 pcs.
Garlic cloves should be elastic, without traces of mold or shrinkage.
How to preserve carrots with garlic
Pickled carrots with garlic notes are a surprisingly tasty crispy appetizer for meat, boiled potatoes and other dishes. It retains most of the beneficial substances.
Let's pickle carrots according to the step-by-step recipe:
- We wash the root vegetables and dry them with paper towels.
- Remove the peel and cut the carrots into strips.
- Boil 2 liters of water with 2 tbsp. salt.
- Place half a portion of carrots in a colander and pour over 1 liter of salted boiling water. Let the water drain and remove. We repeat the procedure with the remaining raw materials.
- Remove the skins from the garlic cloves.
- Place the garlic cloves in jars, add peppercorns and chopped carrots.
Making the marinade
- Dissolve in warm water salt and granulated sugar, bring to a boil and add vinegar. Wait until it boils again and remove the liquid from the stove.
- Fill jars of carrots with marinade.
- We sterilize the jars for 25 minutes in any convenient way.
- We seal the workpieces with sterile lids, turn them over, cover them from light and wait for them to cool completely.
Store canned carrots and garlic in a cool place.
Ingredients
- Hot pepper – 1 pc.;
- Carrots – 2 kg;
- Garlic cloves – 20 pcs.;
For filling
- Boiled water – 1 l;
- Granulated sugar – 14 tbsp;
- Salt – 11 tbsp;
- Olive oil – 0.5 l;
- Apple vinegar – 7 tbsp.
Instead of apple cider vinegar you can use wine, and olive oil replace with sunflower.
How to can carrots the Korean way
Many people like to dilute the usual menu with spicy and sweet-spicy snacks such as adjika, lecho or Korean carrots. It stores well in winter and replenishes the deficiency. essential vitamins and minerals.
Let's make Korean carrots following these recommendations:
- We wash and peel the carrots, cutting out any rotten or insect-damaged areas.
- We chop the vegetables using a special Korean carrot grater or a regular coarse grater.
- Peel the garlic cloves and crush them in a garlic press or grate them on a fine grater.
- Mix the carrot and garlic mixture and leave for 20 minutes so that the vegetables release juice.
- Place a piece of hot pepper and carrot-garlic mixture into sterile jars until it fills the container almost to the brim.
- Boil water without additives and pour boiling water over the preparations, then cover with napkins and let stand for 15 minutes.
Preparing the filling
- Mix in enamel pan water, granulated sugar, salt, oil and vinegar, bring to a boil over medium heat.
- Boil for 2 minutes and remove from the stove.
- Drain the water from the jars of carrot mixture.
- Pour hot marinade over the preparations and close with lids.
Korean-style carrots are ready to eat in just a couple of days, but they will gain their most flavor closer to winter.
It turns out that canned carrots are not inferior in taste to the usual pickled tomatoes and cucumbers, and in some cases even surpass them. The main thing is to follow the recipes exactly and preserve more carrots, then the family will not face any vitamin deficiency!
