So tasty and vitamin vegetable, like carrots, is present in most prepared foods winter period sauces and snacks. But individual recipes are extremely rare. This vegetable is present in the diet of every Russian person regularly. It is added to the most different dishes to add piquancy and improve taste. And here winter preparations made from carrots are less popular among housewives. That's because it's quite difficult to do delicious preserves without adding additional vegetables.

To do this you need to study special recipes. The most interesting and accessible of them are published below.

Korean pickled carrots for the winter

Like any other vegetable, carrots can be canned and rolled for the winter in various marinades, emphasizing its taste with the help of various suitable seasonings. Of course one of the most popular recipes preparation of carrots among chefs from all countries - in Korean. Prepare this delicious and savory dish possible in several ways.

Method 1

You will need:

• 1 kilogram of fresh carrots,
• 8-9 cloves of garlic,
• a small piece of pepper (hot).

Fill:

• 0.5 liters of boiled water,
• 7 tablespoons granulated sugar,
• 5.5 tablespoons of salt,
• 250 milliliters sunflower or olive oil,
• 3.5 tablespoons of wine or apple cider vinegar.

Preparation:
First you need to chop the carrots. Ideally, use a traditional large grater for this, rather than a blender or other choppers. Next, you will need to chop all the garlic cloves on the finest grater, and then mix them with the carrots.

It is worth noting that the final amount of garlic in the recipe depends on the tastes of the housewife herself and all other family members. It can be either reduced or, conversely, increased.

The carrots and garlic should not be disturbed for 10-15 minutes so that the vegetables have time to release their juice. And during this time you can have time to prepare the jar for preservation. To do this, it must be thoroughly washed and sterilized over steam.

Next, place the prepared piece in the jar hot pepper, and fill it with mixed juicy vegetables. The carrots and garlic should almost completely fill the jar. Now you need to pour boiling water over the vegetables, cover the top of the jar with a towel and again do not touch for 10-15 minutes.

In the meantime, it's time to start filling. To prepare it, you need to pour water into a small saucepan, add sugar, salt, vinegar and vegetable oil to it, then mix all the ingredients and put on medium heat. After boiling, the filling must be left on the fire for another couple of minutes.

After 10-15 minutes, the water should be drained from the jar, and the vegetables should be covered with hot pouring and sealed with a lid. Delicious snack ready. You can either leave it to steep until winter, or open it and enjoy the spicy aromatic dish in just a day.

Method 2

You will need:

• 0.5 kilograms of fresh carrots,
• 1 tablespoon regular
• apple or wine vinegar
• 50 milliliters sunflower or olive oil,
• 0.5 teaspoon black pepper,
• 0.5 teaspoon coriander, salt,
• 0.5 teaspoon granulated sugar.

Preparation:

First you need to brush and wash the carrots, and then grate them on a special Korean grater. If you don’t have such a grater on your household, then any one with large holes will do. Next you will need to add table, apple or vinegar, pepper, coriander and other ingredients. Sunflower or olive oil- warm up in microwave oven and also add to the mixture.

After this, place all the ingredients in a convenient deep tray, cover plastic film and leave to marinate for 18-25 hours. During the marinating process, you should also sometimes take out the tray and shake the whole mass. When the carrots are pickled, they can be transferred to a pre-sterilized jar and closed with a lid. This dish can be stored for a very long time.

With tomatoes and onions

Carrot preparations will turn out even tastier if you diversify them this vegetable tomatoes and onions. There is a very interesting recipe for making snacks from these vegetables.

You will need:

• 1 kilogram of fresh carrots,
• 3-4 tomatoes,
• 2 large onions.

For filling:

• 0.7 liters of boiled water,
• 2.5 tablespoons lemon,
• 1 tablespoon cumin seeds,
• 50 grams of granulated sugar,
• 25 grams of salt.

Preparation:

First of all, the carrots need to be washed, thoroughly brushed and cut into slices. Then also wash, peel and cut the tomatoes (about in our other article) and onions. To pour, add all the ingredients one by one to the water, then boil the mixture for 30 seconds and remove from the heat.

After this, the vegetables must be placed close to each other in previously prepared and steamed jars and covered to the top with boiling pouring. Next, you should close them with lids and turn each one upside down until the snack cools completely. And only then - put all the jars in a dark, cool place for storage.

Other recipes for canning carrots

If you add fresh parsley along with the roots to the carrots, the taste of the snack will be even more piquant and interesting.

You will need:

• 1 kilogram of fresh carrots,
• 200 grams of fresh parsley along with roots.

For filling:

• 0.5 liters of water,
• 0.5 liters of homemade apple juice,
• 0.2 liters of any vegetable oil,
• 2 cloves of garlic,
• 10 black peppercorns.

Preparation:

Carrots, herbs and parsley roots should be thoroughly washed under running water and chopped. And then immerse the vegetable mass in boiling water for half a minute and immediately put it in a colander so that all excess liquid glass

At this time, you should prepare the filling by mixing all the ingredients one by one and boiling the mixture over low heat.

In addition to salads and appetizers, you can also make a very original seasoning that will suit many dishes.

You will need:

• 1 kilogram of carrots,
• 250 milliliters of sea buckthorn juice,
• 0.5 cups granulated sugar,
• 1 head of garlic,
• 0.5 teaspoon salt.

Preparation:

Carrots need to be thoroughly washed, peeled and coarsely chopped. Next, cover it with sugar and place it in aluminum pan and add some water. When the vegetables are cooked until full readiness over medium heat, the carrots must be pureed using a blender or simply rubbed through a fine sieve.

Then add to the carrot mixture sea ​​buckthorn juice, finely grated garlic and salt. The thoroughly mixed vegetable mass should then be placed in small small jars and closed with lids. The seasoning must be stored in the refrigerator.

All of the above winter preparations are very easy to make. Such recipes will be accessible and understandable even for novice housewives. All winter you can enjoy delicious and healthy snacks, which will be a great addition to any dish.

Carrots are bright and very healthy root vegetable, which is so necessary for our body, especially during the cold season. So how can you preserve vitamins in carrots? long term, if not suitable conditions for storage? Carrots pickled for the winter are an excellent solution in this situation. This section describes wonderful recipes preparations of pickled carrots at home. It can be preserved separately or added to more complex recipes, making assorted pickles with other vegetables: zucchini, onions, garlic, peppers, cucumbers, cauliflower... Such delicious preparations They help out in those moments when there is practically no time, but you need to quickly make lunch or set the table for unexpected guests. Simple step by step recipes with photos they will tell and show how to pickle carrots in the simplest and most unusual ways.

The best recipes with photos

The last notes

This recipe for carrots makes it possible to deliciously marinate them with onions. Vegetables can be prepared so that there is an equal amount of them in the jar. And if you want, then add most of the vegetables you prefer. Onions add piquancy to carrots, and they add sweetness to carrots. Very harmonious combination it turns out. I think that this marinated appetizer will appeal to many people.

It's hard to believe that carrots are so familiar to us orange color, which we eat every day, in ancient times was... purple. 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 not only numerous beneficial properties carrots are famous. Gastronomy has long been widely used for preparing the most variety of dishes, because this 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 blanks for the winter, being again 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 incredible amount carrots, and this is where the question arises: “Where should I 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,
black ground 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. Finished product Place hot in sterilized jars and seal.

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 washed and peeled carrots, apples and horseradish onto 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 ones tin lids(if there are none, then you will have to ruin several new ones) and put it in 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 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. Lay out ready-made seasoning into 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 the prepared liter jars with carrots, and the top - 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 it up and turn it over, no need to wrap it up.

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. Ready caviar Place in sterilized jars and seal.

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 “Flight of the Flamingos”

Ingredients:
1 kg carrots,
1 kg sour apples,
200 g sugar.

Preparation:
Boil peeled carrots until soft small quantity 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. Ready jam Place in sterilized jars, cover 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. Drop into it in small portions carrot mixture and cook until tender for 40-50 minutes. Before the end of cooking, add citric acid, stir, let it boil and pour into 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 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. Can be grated on a coarse grater or grater Korean salads. 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's more convenient to use 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 ready to fill in the first and second courses, and the kids will be happy with the healthy and bright jam.

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

Larisa Shuftaykina

How to cook pickled carrots

A great recipe for carrot lovers, in particular for pickled carrot lovers. The canning recipe presented here is very simple, even a novice housewife can prepare it. And so, write down how to pickle carrots.

INGREDIENTS

• Take about 7 medium-sized carrots;
• A little sugar, the recipe requires only 70 g;
• You will need vinegar 9% about 200 ml;
• As many clean water, i.e. 200 ml;
• Ground black pepper - 1/4 tsp;
• Several sprigs of dill;
• Cumin seeds - 1/2 tsp;
• Dill seeds - teaspoon;
• Table salt - 2 or 3 tsp.

COOKING

• Let's start with carrots. Clean, wash and cut thin slices(you can do it in pieces, it’s not for everyone);
• You will need to boil clean water in a large saucepan;
• Next, put the carrots in boiling water and cook them over low heat for no more than 1 minute;
• After this, put the carrots in a colander and cool ice water(can be straight from the tap);
• Now we prepare the dill. We wash it, dry it on a towel and chop it finely;
• We take prepared clean canning jars and fill them (to the top) with carrots and dill;
• Prepare the brine. Combine in a saucepan: water, vinegar, salt, sugar, pepper, dill and caraway seeds. Place the saucepan on the fire;
• Mix the contents of the brine and heat to a boil; as soon as it boils, pour it into the jars of carrots;
• Now you need to wait until the brine in the jars has cooled down and after that you should close the jars with lids and put them in the refrigerator for storage;
• Store pickled carrots for no more than a month.

I assure you friends, pickled carrots are wonderful. canned snack and besides, it cooks quickly. Try it yourself and see that it is both tasty and much healthier than store-bought canned food.

Good luck to you friends and bon appetit!

Preparing pickled carrots for the winter

INGREDIENTS

• Carrots 2-2.5 Kilograms
• Water 1 Liter
• Sugar 50 grams
• Salt 50 grams
• Vinegar 9% 1 glass
• Garlic 4-5 cloves
• Allspice 8-10 Cups

Description of preparation:

Pickled carrots recipe

Pickled carrots recipe

Pickled carrots recipe
Ingredients:
800 g carrots
8 black peppercorns
5 carnations
2 bay leaves
cinnamon
garlic
For the marinade (per 1 liter):
1 tbsp spoon vinegar essence
50 g salt
90 g sugar

How to cook pickled carrots.
Cooking time 50 minutes + 10 hours marinating.
1. Rinse the carrots, peel them, and place them in salted boiling water for 3-5 minutes. Then cool and cut into cubes or circles, as you like.
2. Prepare the marinade. Bring water to a boil, add salt, sugar, stir until completely dissolved. Pour in vinegar and remove from heat.
3. Place carrots in jars and pour hot marinade over them. Sterilize 0.5 liter jars - 12-15 minutes, 1 liter - 20-25 minutes, roll up the lids. Turn upside down, wrap and leave until cool.

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How to quickly pickle carrots

Anyone who has not eaten pickled carrots either does not like carrots at all, and then there is no point in reading the article further, or this person has lost a lot, because the dish is very, very tasty!

Now there will be carrots in the beds and we can take those that are still difficult to call full-fledged carrots, but we can already prepare a delicious snack.

In this article, the “Vegetables and Fruits” website will tell you about how to pickle carrots

It is best to pickle small carrots, the size of your little finger, then they will pickle faster and taste better!

In order to pickle carrots, you need:

2 kilograms of peeled carrots;

5-6 black peppercorns;

1 tablespoon of mustard seeds (if you have the opportunity and desire, generally an optional ingredient);

3-4 bay leaves;

2-3 cloves of garlic;

200 milliliters of 9% vinegar;

200 grams of sugar;

3 tablespoons salt;

100 milliliters of vegetable oil.

So, the most tedious and time-consuming task is peeling the carrots; it’s best to just carefully scrape them off with a knife upper layer and rinse well under running water, because if you start cutting off the top layer from such a small carrot, it’s unlikely that there will be anything left of it for pickling.

If you took a large carrot, but it should be cut large pieces to marinate faster.

After the carrots are ready, peel the garlic, place all the ingredients in jars equally- peas allspice, bay leaf, garlic (by the way, you can cut it into 2 or even 4 parts, if it is large), cloves and mustard seeds.

After everything is packaged, it's time to start the marinade. To prepare it, you need to take a saucepan, pour 1.5 liters of water and boil. Add sugar and salt to boiling water, boil for 1 minute until they dissolve and fill the jars with the preparation with this water so that vinegar and vegetable oil can be added equally.

When the preparations are filled with water, vinegar and vegetable oil, they should be closed with a lid, shaken to mix the water, vinegar and vegetable oil, and then left to cool at room temperature.

When will banks become room temperature— put them in the refrigerator for a day, after which you can take them out and eat them!

How to grow, how to harvest a good harvest only on the website “Vegetables and Fruits” ©

Pickled onions with carrots

I liked the recipe: 42

Ingredients:
white cabbage - 1 kg;
carrots - 1 pc. ;
onion - 1 pc. ;
salt - 2 tbsp. ;
ground hot red pepper - 1 tsp. ;
bay leaf - 2 pcs. ;
cloves - 3 pcs. ;
mixture of peppercorns - 5 pcs. ;
Apple vinegar 6% - 2 tbsp.

I like different types pickled cabbage. Pickled cabbage cooks faster than sauerkraut and has a spicier taste. Sometimes I cook Gurian cabbage with beets, and sometimes I like to cook pickled cabbage using the method described below.

Finely chop the white cabbage. It is more convenient to use a special vegetable cutter for this.

We grate the carrots or cut them in the same way on the same special vegetable cutter, changing the attachment.

We also cut the onion into thin quarter rings - the thinner it is, the better.

Mix all the vegetables in one large saucepan.

Preparing spices for pickling: we need two tablespoons of salt, a teaspoon of hot red pepper, a couple of bay leaves, several cloves and a few peas of a mixture of peppers, which includes red, black, green, white and allspice, as well as two tablespoons six percent apple cider vinegar. You don’t need sugar - it’s not very healthy, and apple cider vinegar will do the trick on its own. required quantity sweets to pickled cabbage.

Place all the spices (except vinegar) in a large container (I had a glass jar) and pour a liter on top boiling water. Stir well until the salt is completely dissolved. Because of the spices, the water gradually begins to turn yellowish.
Cool the marinade to room temperature, and only then pour apple cider vinegar into it.

Pour the resulting marinade over the cabbage, onions and carrots and mix everything thoroughly.

Cover the cabbage with a plate and put pressure on top (I had a jar filled with water). We leave the cabbage in this state for a couple of hours - no more is needed, since we don’t ferment it, but marinate it.

After two hours, the cabbage is completely ready to eat! But it will be even tastier the next day, so you can put it in jars and put it in the refrigerator, and take it out and serve it if necessary.

Rolled cabbage can be stored for quite a long time, thanks to the salt and vinegar that is present in it, but I won’t say exactly how long it can be stored, because it is eaten before it could start to spoil)))

*cooking time is indicated without infusing cabbage under pressure

Cooking time:PT00h30M 20 min.

Approximate cost per serving:10 rub.

Pickled carrots for the winter

If you have nowhere to store your carrot harvest, pickle it completely simple recipe. Pickled carrots can be served as an addition to any side dishes and meat dishes.

INGREDIENTS

• Carrots 2-2.5 Kilograms
• Water 1 Liter
• Sugar 50 grams
• Salt 50 grams
• Vinegar 9% 1 glass
• Garlic 4-5 cloves
• Allspice 8-10 Cups

Description of preparation:

You can pickle not only cucumbers and tomatoes for the winter, but also carrots. If you have a large harvest of carrots and have nowhere to store them, use this simple recipe pickling carrots for the winter. And in winter, pickled carrots can be used in salads, they will good addition It goes well with any dish, and it’s also good just as an appetizer. I’ll tell you how to prepare pickled carrots for the winter. 1. The very first thing we need to do is wash the jars well. For this amount of carrots we will need 5-6 cans of 0.7 liters each. 2. Now we take on the carrots - wash and peel them. 3. Cut the carrots. You can use thick strips along the height of the jar, you can use circles, or you can simply cut the carrots into several pieces. 4. Peel the garlic and put it in jars. 5. Distribute spices and carrots into jars. 6. Pour boiling water and cover with lids. Let it sit for about 10 minutes. 7. Drain the water into a saucepan and use the same water to prepare the marinade - add salt and sugar and put it on the fire. When it boils, add vinegar, let it simmer for half a minute and remove the marinade from the heat. Pour hot marinade over carrots in jars. 8. Roll up the lids and place the neck down. Wrap the jars of carrots and leave to cool. That's all, pickled carrots are ready for the winter. You can store it in a regular pantry in a city apartment.

How to pickle carrots for the winter

Pickled carrots. Recipe

Required: 1 kg of carrots, 100-200 g of garlic, 150-200 ml of refined vegetable oil, 50-60 g of sugar, 30 g of salt, 25-30 ml of 80% acetic acid, 1 liter of water.

Preparation

Select small root vegetables (up to 4 cm in diameter) of bright orange color with a core small size. Cut off the root and green part. There is no need to peel carrots. Rinse the carrots thoroughly and cut out any holes where soil particles may remain.

Carrot small size You can preserve the whole thing, and large ones can be cut into circles, stars, etc., 5 mm thick. Fill the jars with carrots, pour over the marinade, seal with metal lids and pasteurize in the usual way.

You can use another option. Cut the carrots into large cubes, chop the garlic and mix everything. Then add vegetable oil and mix everything thoroughly again. Divide the mixture into 0.5 liter jars and fill with hot marinade.

To prepare the marinade in enamel pan pour water, heat. Pour into it table salt and sugar and boil for 15 minutes. Then pour in acetic acid.

After this, cover the jars with boiled metal lids and place them in a container with boiling water for sterilization for 20-25 minutes. Then seal the lids tightly and place the jars upside down until they cool.

Pickling carrots

One way to preserve carrots for the winter is to salt them. Root vegetables are salted both peeled and unpeeled. When salted, it is used in salads, vinaigrettes, and also for culinary processing V various soups and hot dishes. If necessary, before use, it is pre-soaked to remove excess salt. In salted carrots, as well as in pickled carrots. most of the vitamins and other useful substances.

Pickling whole, unpeeled carrots

To pickle carrots, you will need a brine cooled to room temperature, which is prepared at the rate of 625 g of salt per 1 liter of boiling water (see table). Root vegetables are washed thoroughly using a sponge. Cut off the ends and place tightly in a wide container. A pressure is placed on top and brine is poured 15 cm above the top layer. Cover with a clean cloth and keep at home for 3-4 days. Then put it in a cold place.

Pickling peeled carrots

The washed, trimmed ends and peeled carrots are cut into bars (cubes, circles). Lightly sprinkle the bottom of the pan with salt and fill 3/4 with chopped root vegetables. Then everything is done as in the first recipe.

Salting in jars

Root vegetables are thoroughly washed and immersed in boiling water for 2-3 minutes. Cool and peel off the skin. Large and medium carrots are cut into circles 1 cm thick, small ones are left whole. Next, place tightly in prepared glass jars and pour boiling brine (1 tablespoon of salt per 1 liter of water). Cover the jar with boiled lids and immediately place it in hot water to the level of the neck and pasteurize in boiling water: 0.5 l tanks - 40-45 minutes, 1 l - 1 hour. At the end of sterilization, roll up the lids, turn the jars over, cover with a warm blanket or blanket and leave until completely cooled.

Snack pickling in tomato sauce No. 1

Root vegetables are washed, their ends are cut off, peeled and grated on a coarse grater. Then fry in vegetable oil until softened and place in a sieve to drain excess oil.

Prepare tomato sauce:

• Add salt, sugar, fried onions, chopped dill and parsley, and bay leaf to the squeezed natural tomato juice (the one sold in stores is not good).
• bring to a boil and cook, stirring, for 20 minutes over low heat.

Mix the fried carrots with the hot sauce (3 parts carrots and 2 parts sauce), bring to a boil and immediately pour into jars. Roll up with sterilized lids and blanch (See previous recipe).

Snack pickling in tomato sauce No. 2

Fry the carrots in the same way as in previous recipe and fill it with fresh tomato juice. Boil the mixture for 7 minutes, stirring. Next, they are put into jars and pasteurized.

Instant pickled carrots

Carrot - universal product. It is stewed, added to soups and stews, fresh Salads and juices are prepared from it. In addition, carrots are very healthy, because they contain vitamin A and many other beneficial substances and vitamins. In this article we will tell you how to prepare pickled carrots.

Pickled carrots recipe

• carrots – 0.5 kg;
• apple cider vinegar – 100 ml;
• refined vegetable oil – 120 ml;
• sugar – 3 tbsp. spoons;
• dry mustard – 0.5 teaspoon;
• salt – 1 teaspoon;
• ground black pepper – 0.5 teaspoon;
• coriander beans – 1 teaspoon;
• parsley – 1 bunch;
• garlic – 3-4 cloves;
• bay leaf – 2 pcs.

We clean the carrots, wash them and cut them into rings. If the carrots are too large, it is better to cut them into half rings. Place it in boiling water and cook for 10 minutes. Meanwhile, prepare the marinade: combine 125 ml of warm water in a saucepan, add vegetable oil, apple cider vinegar, pressed garlic, chopped parsley, salt, sugar and spices. Mix everything well. Ready carrots Drain in a colander. Place the warm carrots in a deep bowl and fill with marinade. Leave for about 1 hour. Then we transfer the carrots into a jar, close the lid and put them in the refrigerator for 7-8 hours. Pickled carrots are ready.

Instant pickled carrots

• carrots – 400 g;
• onion – 100 g;
• vegetable oil – 1 tbsp. spoon;
• vinegar 6% - 1 tbsp. spoon;
• salt, pepper - to taste.

We clean and chop the carrots into strips. Cut the onion into half rings and fry in vegetable oil. Mix carrots with onions. Salt, pepper, pour vinegar and leave for half an hour. Before serving, sprinkle the carrots with herbs.

Recipe for pickled carrots for the winter

• water – 1 l;
• sugar – 80 g;
• salt – 50 g;
• vinegar essence - 1 tbsp. spoon;
• allspice and black pepper, cloves, bay leaf, cinnamon;
• carrot.

Wash the carrots thoroughly, peel them, put them in boiling salted water for about 5 minutes. Then cool the carrots, cut them into pieces, and put them in jars. Before that, every liter jar you can put 7 buds of cloves, 2 bay leaves, 10 grains of black and allspice, a piece of cinnamon.

For the marinade, add 80 g of salt, 50 g of sugar and 1 tablespoon of vinegar essence to 1 liter of water. Pour hot marinade over carrots and sterilize liter jars for 25 minutes. Then we roll up the jars with sterile lids, turn them upside down and cover. Leave it like this until it cools completely. Pickled carrots are ready for the winter. We store it in a cool place.

Korean pickled carrot recipe

• carrots – 0.5 kg;
• onion – 100 g;
• vegetable oil – 60 ml;
• garlic – 3 cloves;
• coriander – 0.25 teaspoon;
• vinegar 9% - 2 tbsp. spoons;
• sugar – 0.5 teaspoon;
• salt, ground black pepper - to taste.

Peel the carrots and grate them on a Korean carrot grater. We peel the garlic and pass it through a press. Place coriander seeds on cutting board, press with the flat side of the knife and crush. Pour the chopped coriander into the carrots, add sugar and salt, and ground black pepper. Chop the onion.

Heat the vegetable oil in a frying pan, add the onion and fry it until golden color. Then we select the onion from the frying pan. This must be done so that the oil remains in the pan. Then pour it into the carrots. Add vinegar and mix well. We put the Korean pickled carrots in the refrigerator for 2 hours, and then you can serve them.