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Carrots for the winter recipes without sterilization. Preservation of carrots for the winter - classic and original recipes. Vegetable caviar with carrots, how to cook
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 food brings the greatest benefit, but if it is not possible to eat a sunny vegetable from the garden, golden recipes for carrot blanks for the winter will come in handy. In winter and early spring, when stale vegetables are sold on store shelves, it's so nice to get a jar of carrots smelling like summer from the cellar!
Golden blank recipes
From fresh carrots you can cook a lot of salads, including for the winter. In many recipes, an orange vegetable is an addition to other ingredients, but there are options for preparing very tasty carrots for the winter, in which it is the soloist. Thanks to them, you can cook not only the usual salads. With the help of favorite recipes, the pantry shelves will be replenished with pickled carrots, caviar, juice and fragrant jam.
Sauerkraut with horseradish
Carrots, like cabbage, can be fermented. When you add horseradish, you get sharp workpiece, which will become a worthy snack even on the festive table.
The composition of the ingredients is simple:
- 3 kg of carrots;
- 1/2 horseradish root;
- 3 onions;
- 6 dec. l. salt;
- 4 dec. l. Sahara.
You will need to remove the peel from the carrot, wash the root crop, and then grate it on a special grater. Peel the horseradish root and grate it on a regular grater with small holes. Mix vegetables, salt, add sugar. Transfer the vegetable mixture to an enameled pan, put oppression on top and let it stand for a week at room temperature. After this time, transfer the pot to a cool room for 35-40 days: the air temperature should not be higher than +10 ... +15 ° C. Store ready-made carrots for the winter in jars, having previously sterilized them.
pickled carrot
Young root crops are good because they can be pickled whole. Due to their small size, they fit even half- liter jars.
The set of products used is simple:
Wash the peeled carrots and blanch for 2 minutes in boiling water. Peel the garlic and chop finely. Rinse peppers, remove seeds, and chop. Put prepared vegetables in sterile jars, put dill in each umbrella.
Heat the oil in a frying pan and let cool slightly. Pour a little cooled oil into each jar. From water, salt and sugar, prepare the marinade by boiling it over high heat, let it boil for about three minutes. Remove the marinade from the stove and pour in the essence.
Pour the vegetables with the resulting marinade, then sterilize the jars for half an hour. After 30 minutes, close the containers with lids and roll up. Remove the cooled cans in the pantry or cellar.
Vegetables in Korean
Everyone's favorite carrots in Korean can also be prepared for the winter. It is very easy to cook it, it will take more time only for its preliminary preparation.
For 6 kg of carrots take:
Peel carrots, onions and garlic. Grind the parsley in a mortar, chop the onion into small cubes, and squeeze the garlic through a garlic press. Finely chop the carrots on a special grater, place in a large container, salt, add sugar, spices, garlic, table vinegar and stir.
Fry the onion in a hot frying pan with oil until deep brown. Strain the oil and discard the onion. Pour the vegetable mass with oil, mix again, cover with a small plate on top and put on it three-liter jar with water as oppression for the night.
The next day, pack the salad in sterilized jars, pour the resulting juice on top and sterilize the container with Korean carrots for 10 minutes. Roll up lids and leave to cool. Store blanks in a cool place.
Prescription without sterilization
Carrot caviar is a very tasty vegetable preparation that does not require sterilization before canning. In addition to the main ingredient, tomatoes are added to it.
The composition of caviar includes:
Chop peeled and washed with water carrots. Pour the washed tomatoes with boiling water, remove the skin and rub the pulp through a fine sieve.
In a large cauldron, heat the oil, put the chopped carrots and fry for 6 minutes. Then add the mashed tomatoes, garlic squeezed through a garlic press and ground cloves and pepper. After boiling the vegetable mixture, add sugar, salt, coriander, close the lid and simmer the caviar for 25 minutes. Pour in Apple vinegar and leave the cauldron on fire for another 1 minute.
Spread caviar in clean sterilized jars, screw on the lids and turn upside down. Leave in this position until cool.
Salad with beans
For fans hearty salads surely like another recipe that does not require sterilization. This blank contains beans, which is one of the leaders among vegetables in terms of protein content. Even a novice hostess can cook such an appetizer.
Choose a small carrot so that it can completely fit into a three-liter container. Boil it until half cooked and put it vertically in a jar. There also add a whole pod of pepper without seeds, celery and peeled garlic. Boil salted water and cool. Pour the contents of the jar with brine, leave for 24 hours. After a day, close the workpiece with a lid and store in a cold place. Carrots prepared in this way can be added to vinaigrette and other salads.
Seasoning with garlic
This homemade is unusual piquant taste, as it contains sugar and sea buckthorn juice mixed with garlic.
For carrots weighing 1 kg take:
- 310 g of garlic;
- 110 g of sugar;
- 210 g of sea buckthorn juice;
- 1 dec. l. salt.
Twist the peeled and washed garlic with a meat grinder. Wash the peeled carrots, cut into large pieces and boil in a small amount of water until tender. Rub the still hot carrots through a sieve. To the cooled mass, shift the garlic, salt, sugar and pour in the sea buckthorn juice. Mix the seasoning, arrange in sterile jars and store in the refrigerator.
Desserts and drink
Remove the peel from the root crops, wash and cut them into medium cubes. Mix chopped carrots with sugar and leave to soak for 24 hours. After a day, add water to the mass and cook in enamel saucepan until thickened. At the end of cooking, add citric acid, mix the jam well, put it in sterile jars and roll up.
orange jam
One more sweet billet in jars of carrots for the winter - amazing jam, the recipe of which also includes a healthy orange fruit - an orange. Due to its composition, it will fill the body of adults and children with vitamin C, and also strengthen the immune system. To make jam, take 2 kg of carrots, 4 oranges, 160 g of sugar and a pinch of cinnamon.
Scroll the peeled and washed root crops through a meat grinder. Remove the zest from the orange and mix with the carrots, squeeze the citrus juice in the same place. Add sugar and cinnamon to the resulting mass. Instead of cinnamon, you can use other spices, such as ginger, cloves or cardamom. If the mixture is too thick, add a little water and cook for 1 hour after boiling over low heat. Pour the finished jam into sterilized jars.
Candied root vegetables and unusual halva
Skillful housewives can prepare not only salads, caviar and jam from an orange vegetable, but also other sweets, such as candied fruits. The composition of the products is minimal: 6 large carrots, 9 dess. l. sugar and 140 ml of water.
Peel the root vegetables from the peel, wash and cut into thin slices. Pour the carrots with an aqueous solution of sugar and put to boil on the stove, reducing the heat from a boil to medium. After 10 minutes, increase the heat and cook, not forgetting to stir, until the syrup thickens. If the syrup is still too thin, add more sugar.
When the carrots become translucent, remove them from the container and lay them on parchment paper to dry. After the candied fruits are dried, roll them in powdered sugar put in a tight box and store at room temperature.
The usual halva is made from sunflower seeds, and only a few are familiar with the recipe. delicious treats from carrots. Cooking halva is another way to harvest from a bright root crop.
Peel, wash and coarsely grate a kilo of carrots. Place it in a fireproof dish and put on fire. After softening the vegetable, add 110 g of sugar, one grated lemon, 50 g of corn oil, mix and cook until tender. If the mass began to separate from the spoon while stirring, it's time to turn off the stove.
Add a dessert spoon of cumin seeds to the resulting mixture, mix, form a rectangle, wrap parchment paper and put under pressure. Instead of cumin, you can add raisins, peanuts or any nuts. After 3 days, the halva will be ready for use.
healthy drink
It is easy and simple to prepare delicious and healthy carrot juice from a sunny vegetable at home, which will help to improve the digestion process. Therefore, it is recommended to drink it half an hour before meals.
Pick up a juicer and use it to squeeze the juice from 1 kg of peeled carrots. Add a little lemon juice to the carrot juice, which will act as a preservative, pour the drink into a jar and sterilize if you need to make preparations for the winter.
Delicious recipes
Carrots also make a great puree and will be eaten with pleasure even by those children who do not like vegetables. List of ingredients: 1.1 kg of carrots, 1.1 kg of sour apples and 210 g of sugar.
This canning recipe uses boiled vegetables rubbed through a fine sieve. Apples need to be peeled and chopped in a food processor. Combine all ingredients and cook over high heat until boiling. Transfer the finished puree to clean jars and sterilize for 20 minutes.
If a rich crop of orange root crops has been born in the country and there is nowhere to place them for storage, it's time to use these recipes. Households and guests will be happy to enjoy delicious and healthy preparations from ordinary carrots!
Sometimes it can be difficult to keep fresh carrots tasty and crisp until spring. In order to save the harvest or make stocks of carrots, you can make preparations for the winter. This is another convenient way to store vegetables. Carrots can be both canned and pickled, sour and even make jam.
Carrot blanks are useful, because beta-carotene, which is contained in large quantities in carrots, is not destroyed during heat treatment, and there is also a lot of fiber in carrots.
Table varieties (Nantes, Moscow winter, Gribovskaya) are best suited for harvesting, juicy orange in color, with a small core.
8 easy ways to harvest carrots for future use
We love carrots for their bright color, pleasant taste and an abundance of vitamins. This vegetable grows quite quickly and has been pleasing summer residents with juicy root crops since mid-summer. Recipes for harvesting carrots for the winter are not so complicated, and even a novice in cooking will be able to cook dishes from it.
Frozen carrots
The easiest way to winter harvest is to freeze root crops. Of course, the carrots must first be thoroughly washed and peeled. Slicing vegetables is done 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 run them through a food processor.
There are two things to keep in mind when freezing. Carrots are immediately packaged in portions. And it is better to pack a freeze to save space in rectangular containers. For example, put portions of carrots in plastic bags in a Tetra Pak milk bag. So the product will take up less space in the freezer.
Dried carrots
Harvesting dried carrots allows you to store it in any convenient place without using a refrigerator. These vegetables are great for making soups and gravies. A lot of people, especially children, like to eat dried carrots as snacks. This is a great, vitamin replacement 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 crop, it must first be boiled. Carrot straws - about 10-15 minutes. And if we want to dry carrots, grated on a coarse grater, five minutes of cooking will be enough. After that, the roots are cut in the right way, but not thicker than 5-7 mm, or tinder on a grater.
Then the carrots are dried for several hours at room temperature and only then they start drying in the oven. The temperature in it should not exceed + 75 ° C, and vegetables must always be dried in one layer. Then the product will save the maximum useful substances, and will not lose shape and color.
Dried carrots are best stored in glass jars with tight-fitting lids. Before use, such carrots are soaked in advance.
Canned carrots
This method of harvesting for the winter is used when it is necessary to preserve the root crop in its natural form. For canning, small varieties of carrots - "Shantane" and "Parmex", and just medium-sized root crops that have grown in shaded areas of a summer cottage are excellent. Early varieties of carrots are also preserved, not intended for long-term storage. Such, for example, as "Tushon", "Alenka", "Vitaminnaya 6", "Karotel", "Nantes 4", "Samson" or "Losinoostrovskaya 13".
Canned carrots can be with spices and seasonings or without them. Everything depends on the desire. Such a product is used to prepare so many dishes, and it is indispensable in dietary nutrition.
To preserve carrots, they are pre-washed and peeled. Ready root crops are placed in a saucepan, 100-150 ml of water is poured to the bottom and carrots are kept on low heat with the lid closed for 15 minutes.
For the brine, which will be used for canning, put 1 heaping tablespoon of salt per 1 liter of water. While the brine is boiling, carrots are placed in pre-sterilized jars. Small root crops are put whole, and larger ones are cut into two parts.
Banks with 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. From above, the jars are covered with lids and kept in boiling water: half-liter - for 35-40 minutes, and liter - 45-50 minutes. Then the jars are sealed with lids, turned over and, having previously covered 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 place.
carrot pickles
The advantage of salted vegetables over canned ones is a 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. Ideally - in the conditions of the cellar. And you need to take care of this in advance.
For salting choose bright, orange root crops with a small core. Good quality blanks are obtained from the varieties "Nantes", "Gribovskaya" and "Moscow Winter". For salting, root crops are washed. But to clean them or not - the hostess herself decides.
With a large volume of preparations for the winter, carrots are salted in tubs as a whole. To do this, the washed root crops are placed in a tub. For brine, 60-65 g of salt is added to 1 liter of water, and the water is boiled for 5 minutes. The brine is added to the tub already cooled down and so that its level is 10-15 cm higher than the carrots. After that, a wooden circle is placed on top and oppression is set. The tub should stand 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 it. To do this, washed root crops are rubbed on a coarse grater or cut into strips or slices. A little salt is poured onto the bottom of the container in which the workpiece will be stored, chopped carrots are placed there - three-quarters of the volume of the container and poured with cooled brine prepared according to the same recipe. Like whole carrots, cuts are kept in a room for 4-5 days and placed in a cellar.
To be able to store salted carrots in the room, they must be sterilized. In this case, the filling is done at the rate of 30 g of salt per 1 water. Carrots are washed, peeled and cut into circles up to 1 cm thick. Banks with stacked carrots are poured with hot, freshly boiled brine and, covered with lids, are sterilized over low heat in boiling water: 0.5 l - 40 minutes, and liter - 50 minutes.
Salted carrots in winter can be added to salads, vinaigrettes, soups, as well as hot dishes with meat, poultry or fish. If the carrot tastes too salty, it must be soaked in water in advance, and extra salt will leave.
Marinated carrots
Pickling is a great way to prepare for winter. Marinades of different composition give the dishes a completely unique taste. And almost no one is left indifferent by the crispy texture and sweet and sour notes of pickled vegetables.
In order to prepare the marinade, for 1 liter of water take 1 tbsp. a spoonful of salt with a slide and 2 tbsp. spoons of granulated sugar. In addition, for such a volume of liquid, 100 g of apple or ordinary vinegar is used, or 1 tbsp. a spoonful of vinegar essence. In a 1 liter jar add 6-7 pcs. 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.
Carrots are thoroughly washed, peeled and placed in boiling water for 5 minutes before cutting. Root vegetables can be cut into cubes, circles or straws. Seasonings and greens are placed at the bottom of the jars, carrots are placed on top of them, and everything is poured with boiled marinade. After that, the jars are covered with lids and sterilized in a saucepan with water: half-liter - 12-15 minutes, and liter - 20-25 minutes.
Tips for marinating carrots:
- The greens that will be added to the jars are washed thoroughly under running water.
- Garlic is placed in jars with whole forelocks. 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 with a bang, like a juicy, spicy snack. It's good to add it to winter salads, vinaigrettes, and also use when stewing meat dishes or as a side dish.
FROM step by step recipe cooking pickled carrots with apples can be found on our Suseki website.
Vitamin winter snacks and salads
Compound dishes in which carrots are added are made from various vegetables - sweet peppers, tomatoes, eggplants, onions and garlic. The taste of such salads is also well set off 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 dishes by changing the shape of the cut. Carrots with vegetables are usually stewed under the lid for about 20 minutes, then refined vegetable oil. Approximately 150 ml per 1 kg of vegetables. A minute before readiness add a little vinegar.
Jars with a hot carrot-vegetable mixture are covered with lids and sterilized. You can store them at room temperature. Before serving, this blank is usually placed in the refrigerator for an hour. Such salads and appetizers are a great independent dish. They are also used to make sandwiches and as an addition to borscht or soups.
orange jam
In this winter harvesting captivates everything - a bright festive color, a pleasant delicate texture and, of course, unusual taste. Therefore, carrot jam often becomes a favorite delicacy of everyone who has tried it. The recipe for such a jam is not much different from sweet preparations that are made from fruits or berries.
For 1 kg of root crops, 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 it gives juice.
The next day, a little water is added to the pot with candied carrots, put on a slow fire and boiled until tender. Usually - about 30-40 minutes. Then citric acid or freshly squeezed lemon juice is added to the jam and boiled for another 3-4 minutes. Hot jam must be decomposed into jars. You can diversify the taste of such a carrot delicacy by adding vanillin, cinnamon or mint leaves to it when cooking.
Candied carrots
Everyone loves candied fruits! It is a welcome treat and a wonderful decoration for pastries and cakes. And do candied carrots not difficult at all.
First you need to wash the carrots, peel them and cut into circles or cubes. Then all this is placed in a saucepan and brought to a boil twice. After the first and after the second boil, the water is drained. Then granulated sugar is added to the carrots (1.5 cups per 1 kg of root crops) and the pan is put on a slow fire. Under the influence of high temperature, the carrots will begin to secrete juice, and the sugar will melt. In this case, do not forget to gently stir the contents of the pan so that the carrots and sugar do not burn.
Candied fruits are boiled for 20-25 minutes, thrown into a colander and allowed to drain excess liquid. The resulting syrup can be poured into a jar and used in everyday cooking. For example, such a fragrant 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. It is easy to speed up drying in the oven. It takes 45-50 minutes of blowing at a temperature of + 45 ° C, and the candied fruits are ready. While they are still soft enough, they are rolled in granulated sugar and removed for permanent storage.
8 simple ways preparations of carrots for future use We love carrots for their bright color, pleasant taste and abundance of vitamins. This vegetable grows quite quickly and since the middle of summer pleases summer residents with juicy
Carrots are almost as ubiquitous as onions and are an essential ingredient in countless 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 in the background. And let's give her the first role, and even prepare for the winter.
After all, carrots have a beneficial effect on vision, improve complexion, give us vigor and increase energy. In addition, it belongs to those rare fruits, the quality of which does not deteriorate from culinary processing.
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 it in order. We will prepare the jars in advance by washing and sterilizing them.
Drying carrots for the winter
1. My carrots and blanch for 15-20 minutes, then throw them into cold water.
2. Only after that we clean each carrot, removing the skin, and cut into strips, or circles, or cubes. Or you can rub it coarsely on a regular grater or on a Korean one.
3. Put 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 are tightly closed.
If you have an electric dryer, then this is even better: we set the temperature in it to 40 ° C, and with it most of the nutrients are completely preserved.
Freezing carrots
1. We select medium-sized carrots, absolutely whole and healthy.
2. We wash them, clean and cut into strips or whatever we want. You can rub it coarsely, and small carrots are generally frozen whole.
3. Prepared carrots are subjected to blanching: chopped - 2-3 minutes, whole - 5-6. We throw the carrots extracted from boiling water into cold water for a couple of minutes, then wipe them with towels and dry them.
4. We distribute the dried carrots into bags and place them in the freezer.
Carrots preserved for the winter
The calculation is provided for 10 cans of ½ liter
Ingredients
Carrots, 3½ kg
Vinegar 6%, 250 ml
Sugar, 50 g
Salt, 50 g
Water, 2 l
1. Cooking carrots - wash, peel, cut, in this case into circles.
2. After salting the water (20 g of salt per 1 liter of water), boil it and blanch the carrot circles in it for 5 minutes.
3. Prepare the filling according to the recipe: throw sugar and salt into the water, boil and pour in the vinegar. After boiling, the filling is ready.
4. We lay out the blanched carrots in jars and fill with hot filling.
5. Sterilize for 20 minutes and roll up.
Such a carrot goes to a side dish for meat, it 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 vanilla.
3. We put the sprinkled carrots under oppression and wait for the juice to appear.
4. When the juice stands out, put the dishes with carrots on the fire and heat slowly until boiling.
5. When the juice boils, drain it. Arrange carrot slices on a baking sheet and dry in a slightly heated oven. Carrots should retain the elasticity of the circles.
Marinade carrot. Recipe
Ingredients
Carrot, 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
Lavrushka, 2-3 leaves
Ground black pepper
1. Cut carrots into strips, onions too. We put them in well-heated oil and sauté for 10 minutes.
2. Add to them tomato paste, stir thoroughly and simmer for 10 minutes.
3. Pour in the broth and vinegar, put sugar and simmer for a long time, until tender. 5 minutes before the end of the stewing process, put the spices.
4. We lay out the hot mass in jars and roll it up.
Dressing "Vitamin" for salty soup, 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. We chop the greens finely.
2. Sprinkle everything with salt and mix well.
3. We put them in 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, spine, ½ kg
Apples, ½ kg
Salt, 1 tbsp with a slide
Sugar 2 tbsp without top
Vegetable oil, 2 tbsp
Vinegar 9%, 1 tbsp
Water, 2 tbsp
1. Three large roots and apples and mix.
2. We take 2 jars of 1 liter each and fill them with a 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 10 minutes of boiling water, roll up.
Carrots stewed with beets, can be used as a dressing for borscht in winter
1. We cut into cubes both carrots and beets, mix and place in jars with a capacity of 1 liter.
2. Pour 3 tablespoons of oil into each jar.
3. Covering the jars with tin lids without rubber bands, put them in the switched off cold oven.
4. Turn on the heating and bring the temperature to 160-180 ° C, and with it we keep the jars in the oven for 35-40 minutes.
5. We take out the jars, pour 1 tablespoon of oil + 1 teaspoon of vinegar 6% into each and roll it up. We take other lids, new and sterilized.
Delicious preparation: carrots fried in tomato sauce
Ingredients (per 1 liter jar)
Carrot, 600 g
Tomato sauce, 400 g
Vegetable oil - fry
1. Fry the carrots cut into strips in oil, bring to readiness.
2. Put it from the pan into the pan, add salt and sauce, mix, achieving uniform distribution.
3. We heat, bring to a boil and cook for 7 minutes.
4. We fill the jars without reaching the top 2 cm. We sterilize a liter jar for 50 minutes. If you took two ½ - liter instead, then the sterilization time will be reduced to 35 minutes.
Carrot and 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. Three large carrots and fry in oil for 10 minutes.
2. We release the tomatoes from the skin, chop and add to the carrots, along with salt and sugar.
3. Slowly cook for 1½ hours. 10 minutes before the end, add vinegar, boil.
4. We lay out the seasoning in jars and roll it up. Turning the jars over and putting them on the lids, wrap them up. Keep it that way until it cools down completely.
Vegetable caviar with carrots, how to cook
Ingredients
Carrots, 2 kg
Onion, 1 kg
Sweet peppers, 3 pcs
Tomatoes, 3 kg
Beets, 1 kg
Hot pepper, 1 pod
Salt, 3 tbsp
Sugar, 1 tbsp
Vegetable oil, 800 ml
Vinegar 70%, 1 tbsp
1. Grind vegetables in a meat grinder and mix.
2. Place in a saucepan with sugar, butter and salt, heat. Let it boil slowly for 2 hours. At the end, pour vinegar into the pan and mix.
3. Fill jars with a 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 "Eating" 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. Three large carrots, chop the onion. We put the onion in an enameled pan, pour in the tomato paste diluted in water, spices and simmer.
2. Separately, stew carrots in water.
3. When both of them are almost ready, mix everything together and send it to the oven, heated to 200 ° C.
4. After keeping the vegetables there for ½ hour, roll them up.
Carrot "Garlic", a 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, fill it with carrots and garlic. We lay out the mixture in jars ½ - liter.
4. We put them on sterilization for 20-25 minutes and roll them up. Turning the jars over, wrap them well.
Salad of carrots and bell peppers and tomatoes for the winter
Ingredients
Carrots, 1 kg
Onion, 1 kg
Bulgarian 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. Dice all vegetables.
2. Cook the marinade, dip the carrot cubes into it and cook them for 10 minutes.
3. We throw everything else sliced \u200b\u200bto the carrot, cook for ½ hour.
4. We take jars ½ - liter, sterilized, and lay out the boiling mixture in them.
5. We roll up, after which we wrap it up well, turning the jars over.
Carrot salad with beans
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. Gently cut boiled carrots into cubes, onions into half rings.
3. Combine onion half rings and carrot cubes with beans, mix and simmer together for 1 hour.
4. We put it in jars and roll it up.
Carrot and Brussels Sprouts Garnish
Ingredients
Carrot
Cabbage
Water, 1 l
Salt, 20 g
Table vinegar, ½ tbsp for 1 jar of seaming with a volume of 1 liter
1. Carrots, cut into medium-sized cubes, blanch for 5 minutes. Pour cold water over, put the cubes in a colander.
2. We also blanch the sorted cabbages for 5 minutes, dip them in cold water and decant it.
3. We begin to fill the jars with a capacity of 1 liter: put carrots on the bottom, cabbage on top. It should not be overly compacted.
4. Cook the marinade and pour it hot into jars. Add vinegar to each jar, as stated in the recipe, and put on sterilization
5. It is necessary to sterilize for 40 minutes, after which we roll up the cans, turn them over, and it is not necessary to wrap them.
Carrot puree for children and adults, with sea buckthorn juice. Useful blank
Ingredients
Carrots, 1 kg
Sea buckthorn juice, 300 ml
Sugar, 300 g
1. We completely boil the carrots and wipe through a sieve - we get mashed potatoes.
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 and boil carrots until they become soft. We pour a little water.
2. We wipe the boiled carrots, we get carrot puree.
3. Pulp of apples, without core and peel, grind in a meat grinder.
4. We combine carrot and applesauce in one, add sugar and mix.
5. We put the mass to the fire, we achieve its boiling. We transfer it to jars and put it on sterilization: 12 minutes ½ - liter, 20 minutes 1 - liter.
6. Roll up.
Carrot jam: healthy sweetness 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. We 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. My lemons, cut into circles, simultaneously throwing out the seeds. We clean the carrots.
2. We grind lemons in a meat grinder without removing the skin, along with carrots.
3. Pour the prescribed amount of sugar and set to boil.
4. When the mixture boils, cook it from this moment for 40 minutes. The brew should be stirred occasionally.
5. We transfer the jam into jars, cover with plastic lids and, after cooling, store in the refrigerator.
The well-known carrot contains an impressive amount of vitamins and minerals. Only two pieces contain daily rate vitamin A, which has a beneficial effect on vision. If a person has a lack of this vitamin, then there is a danger of acquiring night blindness. Carrots also have a great effect on:
- Cardiovascular system. Regular consumption of carrots reduces the risk of stroke.
- Gastrointestinal tract. Effectively helps with constipation and hemorrhoids.
- Kidneys and liver. Carrots perfectly cleanse the body and remove excess fluid and bile.
- Skin. Prevents the appearance of wrinkles and rejuvenates, smoothes the face.
To be healthy and young all year round, it is necessary to consume this valuable vegetable. There are a huge number of recipes for winter preparations from carrots and other vegetables. If the summer harvest of carrots turned out to be a success, then you can certainly use one or more recipes and do canning with your own hands.
It could be:
- Chopped or grated frozen carrots.
- Salted preparation with pepper.
- Naturally preserved with pepper and salt.
- Salted carrots with sterilized peppers.
- Marinated with pepper.
- Preparation in the form of salads from carrots and other vegetables.
- Preservation in the form of juice or puree.
- Carrot jam or jam.
frozen carrot very easy to prepare. To do this, you need to wash, peel and cut the root crop in any convenient way. Pack in a container and put in the freezer. Carrots in this form will retain the maximum amount of vitamins. In winter, it can be consumed raw or added to various dishes. For example, soups or salads.
Salted carrots also retain a large amount of nutrients. It is convenient to harvest and add to soups, salads, hot dishes. There are several ways to salt a root crop:
Salted whole carrots for the winter
Ingredients:
- Carrots - to taste.
- Salt - 60 grams.
- Water - 1 liter.
- Pepper - a pinch.
Cooking:
Wash and clean carrots well. Boil water and add salt. Stir until completely dissolved and boil for another five minutes. Turn off the fire and leave to cool completely.
Prepare a wooden container. It should be deep and wide so that you can lay the whole carrot in rows. Lay out and pour brine above the carrot ten to fifteen centimeters higher. Put the container under the press and leave at room temperature for four to five days. Then, move the carrots from the kitchen to a cool place and leave there until winter.
Do not be afraid that you can salt the carrots. If there was a lot of salt, then before serving or adding it to dishes, carrots should simply be held in a filtered liquid.
Salting chopped carrots for the winter
Ingredients:
The quantity of products must be taken to your taste.
Cooking:
Peel, wash and chop the carrots into circles or any other shape. Take a container made of glass or wood, sterilize and pour a little salt and pepper on the bottom. Put the pieces in a container without reaching the edge about one quarter.
Prepare the brine. To do this, boil the liquid, add salt and wait another five minutes, turn off the fire. Leave the liquid to cool. Next, pour all the carrots in jars with this brine. Press down firmly in any convenient way and leave in this way for four to five days at room temperature for better fermentation. Then, move from the kitchen to a cool place.
Recipe for salting carrots with sterilization for the winter
Ingredients:
- Water - 1 liter.
- Salt - 30 gr.
- Pepper - 1 pinch.
- Carrot
Cooking:
Wash the carrots, peel and immediately dip in boiling water. Let it cool down a bit and cut into small pieces. Prepare a glass container and place carrots there.
Boil the brine in the same way as described in the recipes above and pour over the vegetables with this juice. Cover the jars with a lid and lower them into a wide saucepan filled with water. Put on fire for sterilization. Boiling time depends on the volume of glass containers. If the jars are half-liter, then sterilize forty minutes, if liter, then fifty. To prevent the jars from bursting, it is best to lay any fabric on the bottom of the pan.
Very tasty carrots are obtained in various marinades. If you already have enough experience in conservation, then you can safely experiment with ingredients and prepare at your own discretion. Add something new and spicy, or, conversely, remove an ingredient that is not suitable for household taste.
Pickled carrots for the winter. Recipes are delicious!
Cooking:
Take a carrot, peel and peel well and rinse. Boil water, add salt and lower the root crop there. It is advisable to cook for another three to five minutes and get it. Cool, cut into any shape you like. Do not pour out the water, but add all the seasonings and spices there. Stir and boil for five minutes.
Prepare a glass container and put vegetables there. Pour boiling juice over, cover with sterilized lids and lower the jars into a wide pot of water. Boil the workpiece for twenty to twenty-five minutes. Then, roll up the lids, turn over and leave to cool under the blanket. After about a day, remove the jars from the kitchen to a cool place.
Pickled carrots for the winter in Bulgarian
This is a very simple recipe that does not require specific skills and many years of experience in the kitchen.
Ingredients:
- Salt - 30 grams.
- Sugar - 60 grams.
- Acetic acid - 100 milliliters.
- Vegetable oil - 200 milliliters.
- Garlic - 60 grams.
- Pepper - 1 pinch.
- Carrot.
Recipe:
Rinse the carrots, peel and cut across, about one centimeter thick. Boil water and lower the vegetable there for four to five minutes. Do not pour out the water, but add sugar and salt to it.
Prepare jars, pour acetic acid, vegetable oil on the bottom, put garlic and carrots on top. Pour the salad with brine and boil the container in a saucepan for about fifteen minutes. Roll up and put under a blanket.
Recipe for carrot salad for the winter "Autumn"
Highly delicious and tender salad from carrots for the winter. The recipe is simple but original.
Ingredients:
Recipe:
Make a preparation. Peel and wash carrots. Grate with the largest cloves or cut into small strips. Rinse the tomatoes and chop very finely. Grind the garlic through a press.
First, overcook the carrots, after five minutes pour in the tomatoes and add the garlic, sugar and salt. Mix the salad well and add the rest of the seasonings. Extinguish at low power covered for twenty minutes. Keep an eye on it so that it does not burn and mix the salad. After twenty minutes, add acetic acid, mix well again and let the salad stew for another minute.
Prepare a glass container and put the blank into it. Cover the lids with boiling water and roll up the jars. Flip the lettuce jars over and cover with a blanket. After a day, put it in the pantry.
If everything is done correctly, then such a salad can be stored in a dark and ventilated room for about a year. But most often, such preparations cannot wait for winter, because they are quickly eaten by households and guests.
Korean carrot salad recipe for the winter
Many people love this delicious snack, but few people know that Korean-style carrots can be easily cooked on their own.
Ingredients:
Recipe:
Take carrots, rinse well, peel and grate for carrots in Korean. Chop the garlic or squeeze through a press.
Prepare a sterilized jar and put on the bottom hot peppers, carrots, garlic. Pour boiling water over the whole salad and leave for fifteen minutes.
At this time, prepare the filling. Pour sugar, salt, vegetable oil and vinegar into the boiling liquid. Mix thoroughly and boil for five minutes. Drain the cooled water in the jar and immediately fill the container with the salad with hot marinade. Roll up and wrap with a blanket for about a day. Then take it to a cool dark place.
Exist different ways prepare carrots for the winter. In the cellar, root crops can be successfully kept fresh until spring, but in an apartment this will be problematic. Therefore, carrots can either be frozen or canned. Various salads are prepared from carrots, it is added to lecho, adjika, soup dressings. You can even make carrot jam.
First of all, carrots need to be sorted out. All root crops with signs of spoilage and damaged during harvesting are rejected. In addition, it is recommended to sort the root crops by variety and size, decomposing separately large, medium and small specimens.
You can’t wash root crops, if large pieces of earth have stuck to them, then just gently shake them off. Before storage, vegetables should be air-dried, protected from direct sunlight. The optimum storage temperature for carrots is 0-2 degrees Celsius.
Storage methods:
- In strong plastic bags. Prepared root crops are placed in bags mixed with sawdust. They keep the bags in the cellar without tying them. On top of the vegetables, you can pour a layer of dry onion peel.
- In boxes. Root crops are laid in rows so that they do not touch each other, sprinkled with dry coniferous sawdust. Instead of sawdust, you can use dry onion or garlic husks. Traditionally, root crops are sprinkled with clean river sand.
- In clay. The method is effective, but inconvenient. It is necessary to dilute the clay to a semi-liquid consistency. Pour a layer of clay into a box covered with foil and lay out a row of carrots so that all root crops are covered. Let it dry, then again put a layer of carrots and pour clay and so on.
Interesting facts: carrots are useful in any form. After heat treatment root crops lose part of the vitamins, but boiled carrots much better absorbed by the body.
Freezing carrots
Save the carrot fresh in an apartment is difficult, since it is impossible to find a place where the temperature necessary for storage is stably maintained. After all, hardly anyone will allocate a whole refrigerator for storing vegetables. Therefore, owners of freezers easier carrots to freeze.
Carrots are usually frozen in crushed form. It can be grated or cut into cubes, circles, cubes. The choice of slicing option depends on what dishes you plan to add freezing to.
You can freeze carrots in small containers, in bags or molds. The latter option is well suited for freezing finely grated carrots or carrot puree.
The easiest option is to freeze grated carrots in bags. Grated carrots are placed in a bag in a thin layer and tied, releasing air. You should get a flat "pancake". If the carrots are frozen in a thin layer, then in winter it will be easy to break off the required portion from a piece without defrosting.
When freezing carrots cut into circles or cubes, it is better to first spread the vegetables in one layer on a tray and “freeze” for 1-2 hours in the freezer. Then it will be possible to pour the vegetables into a bag or container, and put them in storage. With this method of freezing, the pieces do not stick together, and it will be possible to take the right amount.
Canned carrots
Canned carrots can be used for cooking various dishes in which boiled carrots are used. It can be put in salads, in first courses, added to side dishes. The preparation is prepared without vinegar, so it tastes like ordinary boiled carrots.
- 2 kg of carrots;
- 1 liter of water;
- 1 tablespoon of salt;
- 1 teaspoon of granulated sugar.
We wash the carrots well, peel them and wash them well again. Cut the carrots into circles 0.5-0.7 cm thick.
Read also: Zucchini jam for the winter - 11 recipes
We will wash the jars well and sterilize them in any way that is convenient for you. We put carrots in jars. Now we are preparing the brine, it is not difficult to do this, it is enough to boil water and add sugar and salt to it. Pour brine into jars. We cover the jars with boiled lids.
We set the jars in a saucepan with a plastic grate at the bottom. If there is no such pan, then you can simply lay a clean one on the bottom kitchen towel, folded 3-4 times. Place jars in a saucepan and pour warm water so that it reaches shoulder level. Bring the water in a saucepan to a boil, then reduce the heat and keep the jars of 1 liter in boiling water for 20 minutes. Then carefully remove the jars one at a time and immediately close them tightly.
We turn the rolled cans upside down to make sure that they are properly closed. We cover the top of the jars with a warm blanket and leave to cool.
Spicy Pickled Carrots
Spicy pickled carrots are a very tasty snack.
- 2 kg of small carrots;
- 4 tablespoons of salt;
- 4 tablespoons of sugar;
- 100 ml of vinegar (9%);
- 2 liters of water;
- 1 head of garlic;
- 5-7 black peppercorns;
- 2-3 bay leaves;
- 2 pods of hot pepper.
First you need to prepare the marinade. Boil water, add salt and sugar. We will stir until the crystals of salt and sugar have dissolved. Then pour in the vinegar and immediately turn off the heat.
Wash the jars and let them dry. Put the bay leaves on the bottom. Peel the garlic, cut the cloves in half and put two halves in jars. Place hot peppers in a jar. If we want to make the workpiece sharp, then we can put a whole pod in a liter jar. To make the taste of the workpiece softer, you can put half a pod or 2-3 rings.
We clean the carrots, wash them. If it is very small, you can put it in jars entirely. Larger root vegetables cut into pieces. Pour the cooled marinade into a jar of carrots. We cover the jars with lids, sterilize canned food in boiling water for 20 minutes (liter jars).
Soup dressing in cans
You can prepare carrot soup dressing with onions and bell peppers for the winter. Let's preserve this dressing in cans, it is convenient to use small cans so as not to store canned food for a long time.
- 500 gr. carrots;
- 500 gr. Luke;
- 300 gr. bell pepper;
- 250 gr. tomatoes;
- 200 ml of vegetable oil;
- 1 teaspoon of salt.
Wash all vegetables, peel carrots, onions and bell pepper. We cut the vegetables as you usually cut for soup. We cut the onion into cubes, grate the carrots, cut the pepper into strips.
We scald the tomatoes with boiling water, then pour them over with cold water and remove the skin from them. Cut the tomatoes into small cubes.
Take a frying pan, pour some oil into it. Fry the onion in oil. We take out the finished onion from the dishes with a slotted spoon, trying to keep the oil in the pan. Then fry the carrots in the same oil. Cook the carrots under a lid over low heat, stirring occasionally. You need to cook until the carrots are soft. Remove the carrots with a slotted spoon and transfer to the onion.
Fry bell pepper in the same pan, it must first be cut into small cubes or thin strips. In the process of frying, you need to add oil if it becomes low.
Transfer the fried peppers to a bowl. And stew the diced tomatoes in a frying pan. It is better to fry vegetables separately, as cooking takes different times.
Mix all the vegetables in a saucepan, salt. Simmer over low heat for 15 minutes. We try the dressing, if necessary, then add some salt. We pack hot dressing in sterilized jars, you need to lay it tightly, tamping with a spoon so that no air remains. We roll up the jars with boiled lids, turn them over and wrap them until they cool completely.
Advice! You can cook this dressing without adding tomatoes.
Carrot juice for the winter
Useful can be prepared for the winter. For juice, you need a bright orange carrot and preferably a medium size, large root crops are less sweet.
Read also: Quince compote for the winter - 9 recipes
Carrots should be washed and peeled well.
The most convenient way to prepare carrot juice is with a juicer. The resulting juice is left to stand for 40 minutes. Then we filter through a strainer or gauze folded in half. If the juice seems too concentrated, then it can be slightly diluted with boiled water. And to give a special taste and aroma, you can add juice squeezed from an orange to carrot juice.
Pour the juice into a saucepan, bring to a boil and simmer over low heat for 7 minutes. In no case, do not let the juice boil strongly, this will destroy the vitamins. If desired, you can add sugar and citric acid to the juice to taste. Pour the juice into clean jars and sterilize them in boiling water for 25 minutes (liter jars). Close tightly, wrap until completely cool.
Carrot in Korean
A popular snack is the Korean-style carrot. It can also be prepared for the winter.
- 3 kg of carrots;
- 500 gr. onion;
- 100 gr. garlic;
- 200 gr. Sahara;
- 2 tablespoons of salt;
- 100 ml of vinegar (9%);
- 100 ml vegetable refined oil;
- 1 pack of spices for making carrot salads.
We clean the carrot and rub it with a special grater with a thin and long straw. We clean the onions and garlic, cut them thinly - into halves or quarters of the rings. Pass the garlic cloves through a press.
We put the chopped vegetables in a saucepan, mix and sprinkle with sugar and add salt. Pour oil and vinegar into vegetables, sprinkle vegetables with seasonings. We leave the salad to infuse in the refrigerator for 8-12 hours. The salad is basically ready. But to save it for the winter, you will still need to work hard.
In clean jars with a volume of half a liter, we lay out the carrots along with the juice. Cover jars with lids and sterilize in boiling water for 10 minutes. We close the jars hermetically and cool "under a fur coat."
Carrot salad with onion and bell pepper
Very tasty, onions and peppers are not difficult to cook.
