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 proposed treat, in winter you won’t have to rack your brains: 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 to roll them.

« 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.

Canned carrots for the winter can be either an independent dish or a delicious dressing for stew, soup or borscht. You can prepare real lecho and an original “Korean-style” snack from it at home. Vitamin salads with carrots, cabbage, peppers, tomatoes and onions are considered a healthy addition to a side dish and are perfect for people on a vegetable diet. When canning carrots in jars, beets, herbs, spices, and vegetable oil or vinegar can be added. These additives will give the salad a rich and summery taste. Recipes without sterilization are also available to housewives: these pickled carrots for the winter should be consumed first. It should only be stored in the refrigerator or basement.

Canned carrots for the winter - very tasty and simple recipes

Carrot slices are great for adding to vegetable salads, stews or soups. It should be used a couple of minutes before the end of cooking: the product will be completely ready for use. Recipes with a minimum amount of auxiliary ingredients will help you prepare carrots for the winter. Even a novice housewife can use them. It is very simple to prepare a delicious dish according to an understandable recipe.

Ingredients for a very tasty recipe for preparing canned carrots for the winter

• carrots - 1 kg;
• salt - 3 tsp;
• vegetable oil - 0.5 cups;
• vinegar - 3/4 cup;
• sugar 1 tsp

Step-by-step delicious recipe for preserving carrots for the winter

Delicious Korean carrots for the winter in jars: a recipe without sterilizing the workpiece

Every housewife dreams of preparing Korean carrots for the winter: such an appetizer will suit any table. But in the future, it is recommended to spread the salad with a spoon or fork that has been previously treated with boiling water. This will help preserve the product and prevent its rapid spoilage.

Ingredients for cooking carrots in Korean without sterilization

• carrots - 0.7 kg;
• onion - 1 medium;
• salt, sugar - 1 tsp;
• spices for carrots in Korean - 2 tsp;
• vinegar - 2 tbsp;
• garlic - 2 cloves.

Step-by-step recipe - carrots for the winter in jars without sterilization

1. Carrots are cut into strips, sprinkled with salt and sugar. Let it sit for half an hour. Next, vinegar and spices are added, and the mixture is infused for another couple of hours.
2. The onion is cut into strips and fried in oil (about 20 ml) until golden brown. Added to carrots.
3. The garlic is crushed and added to the preparation. The salad is infused for half an hour or an hour. Place into jars and close with lids.

Vitamin salad for the winter: cabbage, peppers, carrots, onions, vegetable oil, vinegar - recipe with photo

A delicious vegetable salad is optimal for long-term storage. When preparing it, sterilization is not necessary. But it will retain its primary properties only for 2 months. It is recommended to prepare it in the fall.

Ingredients for vitamin salad of carrots, cabbage and peppers

• carrots - 2 medium;
• pepper - 1 large;
• cabbage (white) 1 kg;
• onion - 1 medium;
• salt - 3 tbsp;
• sugar - 1 tbsp;
• vegetable oil - 100 ml;
• vinegar - 50 ml.

How to cook carrots: winter salad with cabbage and peppers

1. Carrots and peppers are cut into strips, cabbage is chopped, onions are finely chopped.
2. Vegetable ingredients are mixed. Spices are added to them, the salad is mixed well and left for 2 hours.
3. The finished salad is placed in jars and tightly closed with lids. When serving, sprinkle with sesame seeds.

How to store carrots for the winter at home in the basement?

Many people love carrots for their crunchy texture. But when processing root crops, this feature is often lost. In such cases, it is necessary to organize the correct storage of carrots for the winter in basements. With proper preparation, the root vegetable will retain its freshness and is suitable for preparing delicious fresh salads. The following tips will help you learn how to store carrots in winter:

1. Using onion/garlic peels or sawdust. The root crop is placed in boxes with one of the specified types of fillers. Each new layer of root vegetables is sprinkled with filler. The procedure is repeated until the box is full.
2. In plastic bags. It is recommended to fill the bags halfway. They cannot be covered: the accumulation of carbon released by root crops will lead to their rapid rotting.
3. In sand. Quite a convenient way for owners of small plots. Each kg of sand is mixed with 1 liter of water. Next, sand cushions are prepared at the bottom of the boxes. Carrots are placed on the pillow. The layer is covered with sand. The procedure is repeated until the box is filled.

It is important to remember: before placing carrots in bags or filler, you need to dry them well and trim the tops.

How to prepare carrot lecho for the winter, a simple recipe

Lecho is considered a good appetizer for the holiday table, so preparing it for the winter will be a real gift for the housewife. A simple and clear recipe will help with this.

Ingredients for making carrot lecho for the winter

• carrots - 2 kg;
• red bell pepper - 3 kg;
• onion - 0.5 kg;
• tomatoes - 3 kg;
• rast. oil - 300 ml;
• vinegar - 100 ml.

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

1. Tomatoes are finely chopped and stewed to form a paste.
2. The pepper is cut into strips and stewed over medium heat.
3. Carrots are cut into slices and lightly fried (until soft).
4. The onion is cut into strips and sautéed.
5. The vegetables are mixed and seasoned with vinegar. If necessary (if the tomatoes are too sweet), add salt.
6. The mixture is placed in jars and sterilized for 15 minutes.

Carrots for the winter in jars: preparation for soup - recipe

Preparing soup dressing in winter is a real problem: foreign vegetables are not as tasty and healthy. Therefore, in the fall it is worth preparing a delicious dressing yourself. Cabbage and carrots prepared for soup for the winter will retain their properties and remain tasty and aromatic.

Ingredients for dressing for carrot and cabbage soup in jars for the winter

• carrots - 1 kg;
• cabbage - 0.5 kg;
• greens - 200-300 gr.;
• salt - 0.5 cups.

Step-by-step recipe for preparing carrot soup dressing for the winter in jars

1. Carrots and cabbage are peeled, the greens are washed and dried. The ingredients are ground using a meat grinder and stewed to form a paste.
2. You can add mustard seeds to the preparation for a rich aroma. After cooling, put into jars. Sterilize for about 15 minutes.
3. Keep refrigerated.

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

The rich taste of borscht depends on the dressing used. Regular store-bought analogues, unfortunately, cannot be compared with homemade preparations. At the same time, borscht dressing for the winter with beets and carrots can be prepared with your own hands. Make it as easy as shelling pears.

Ingredients for borscht dressing for the winter in jars

• carrots and tomatoes - 0.5 kg;
• beets - 2 kg;
• pepper - 1 kg;
• rast. small - 250 ml;
• garlic - 5 medium heads;
• vinegar - 50 ml;
• sugar - 1 glass.

Step-by-step recipe for making borscht dressing: beets, carrots in jars for the winter

1. All vegetables are peeled and cut into small pieces. Additionally, each type of vegetable is separately passed through a meat grinder.
2. Chopped carrots and tomatoes are sautéed in oil for 15 minutes.
3. Beets and garlic are added to the saucepan. Simmer for about 50 minutes.
4. Pepper and sugar (salt to taste) are added and all vegetables are stewed for another 15 minutes.
5. The finished dressing is poured into jars.

Properly preparing carrots and onions for the winter in jars - an interesting salad recipe

A delicious carrot and onion salad will be an excellent addition to the holiday table. Vitamin preparation with the addition of tomato paste is also good as a dressing for stew: it is added at the very end and gives the dish a unique aroma. Pairs well with salted or pickled cucumbers.

Ingredients for carrot and onion salad for the winter in jars

• carrots - 1 kg;
• onion - 0.5 kg;
• volume. pasta - 10 gr.;
• garlic - 2 medium cloves;
• vinegar - 50 ml;
• sugar - 150 gr.

Step-by-step recipe: how to prepare carrots and onions for the winter in jars

1. Peeled carrots are boiled in lightly salted water, cooled, and cut into slices.
2. The onion is cut into cubes, salted and left for half an hour.
3. The marinade ingredients are mixed and the mixture is poured into a saucepan.
4. Add onion to the heated marinade and simmer for 5 minutes.
5. Add carrots and simmer the whole mixture for another couple of minutes. Then the salad is transferred to jars.

Preserving peppers and carrots for the winter in jars - video recipe

A summer salad of carrots and peppers will delight true gourmets. It has a truly great taste. Any housewife can boast of such a snack. And you can prepare it quite quickly and simply. An interesting video recipe will help you properly prepare peppers and carrots for the winter:

Carrots are an indispensable vegetable in the diet, especially in the cold season, when there is a lack of vitamins. It contains carotene, which is synthesized in the body into vitamin A.

Side dishes are prepared from carrots, added fresh to salads, fried with fish, meat, and even made into jam. The maximum benefit will come from fruits stewed or heated with vegetable oil. For preservation, carrots that are not spoiled, of medium size and deep orange color are suitable.

Carrots with garlic in marinade

Select fruits that are brightly colored and medium-sized, and soak them in cool water for half an hour before processing. Small fruits can be pickled whole, and larger carrots can be cut into rings 1-2 cm thick.

Consumption per half liter jar: marinade – 1 glass, prepared carrots – 300 g.

Time – 2 hours. Yield: 10 jars of 0.5 liters each.

Ingredients:

• raw carrots – 3.5 kg;
• garlic – 0.5 kg;
• refined vegetable oil – 450 ml;

Marinade:

• water – 2000 ml;
• rock salt – 60-80 g;
• granulated sugar – 120 gr;
• vinegar essence 80% - 60 ml.

Cooking method:

1. First peel and cut the carrots. Blanch for 5 minutes without bringing the water in the pan to a boil.
2. Chop the peeled garlic into thin slices and add to the carrots.
3. Heat the oil until white smoke appears. Pour in the vegetable mixture, then place in sterile jars.
4. Boil water with sugar and salt, stir, finally pour in the vinegar essence, turn off the heat.
5. Fill the jars with vegetables with hot marinade, leaving 0.5-1 cm to the top.
6. Cool the sealed canned goods and store them in the cellar.

This carrot preparation is used for frying soups, borscht, sauces and as a complete side dish.

Time – 2 hours. Yield – 1.2 l.

Ingredients:

• sweet onions – 0.5 kg;
• carrots – 1 kg;
• tomato paste 30% – 1 cup;
• purified sunflower oil – 200 ml;
• garlic – 3 cloves;
• bay leaf – 5 pcs;
• spices and salt - to taste.

Cooking method:

1. Mix tomato paste with an equal amount of boiling water, add chopped onion, half the amount of oil and simmer the mixture over moderate heat until the onion becomes soft.
2. Fry the grated carrots in the remaining oil, add a couple of tablespoons of water and simmer until softened.
3. Mix both masses in a roasting pan, add salt to your taste, add bay leaves and spices. Bring to readiness in the oven.
4. Fill clean jars with cooled caviar, tie with cellophane and secure with a rubber band.
5. The product is stored on the bottom shelf of the refrigerator for several months. To be on the safe side, pour a tablespoon of sunflower oil into each jar.

This is the most delicious snack made from vitamin carrots. To prepare, select oblong fruits, at least 4 cm in diameter, so that it is convenient to grate on a special grater for Korean dishes. This salad can be eaten by letting it brew for a couple of hours or rolled up for winter use.

Time – 1 hour 30 minutes. Yield: 2 cans of 0.5 liters each.

Ingredients:

• young carrots – 1 kg;
• ground black and red pepper – 1/2 tsp each;
• garlic – 100 gr;
• sugar – 40 g;
• vinegar 9% - incomplete glass;
• clarified butter – 0.5 cups;
• salt – 1-2 tsp;
• ground coriander – 1-2 tsp;
• cloves - 3-5 stars.

Cooking method:

1. Add sugar and salt to the carrots grated with long curls, pour in the vinegar and squeeze with your hands to release the juice. Let it sit for half an hour.
2. Meanwhile, add coriander to a dry frying pan and heat until golden brown.
3. Grind the garlic under a press, add the peppers, prepared coriander, and clove stars. Pour hot vegetable oil over the mixture
4. Season the carrots with the resulting spicy mixture and pack them into jars. If there is not enough juice to cover the contents, pour in 1-2 cups of boiled water.
5. Warm the filled jars for 20 minutes in a water bath, covering with metal lids, and immediately seal.

Medium-sized root vegetables with orange-red flesh and a small yellow core are suitable for this canned food.

Time – 50 minutes. Yield – 2.5 l.

Ingredients:

• carrot roots – 1500 gr;
• salt – 3-4 tbsp;
• horseradish leaves – 2-3 pcs;
• dill and parsley – 0.5 bunch each;
• allspice peas – 10 pcs.

Cooking method:

1. Wash the carrot roots soaked for 10 minutes under running water and remove the peel. If the fruits are young, it will be enough to wash them with a hard sponge.
2. Slice the carrots crosswise, 0.5-1 cm thick.
3. Sterilize the jars, place chopped horseradish leaves, two peppercorns and sprigs of herbs on the bottom.
4. Fill the jars with carrot slices, pour in hot brine (salt according to the recipe per 1200 ml of boiled water).
5. Heat the canned food for 15 minutes in a tank of hot water, without bringing to a boil.
6. Seal the jars tightly and cool.

Carrots and onions for the winter are prepared in a marinade with all kinds of spices. A jar of such canned food, opened in winter, is suitable as a side dish for meat, fish or as a cold appetizer.

Time – 1 hour 15 minutes. Yield: 4-5 liter jars.

Ingredients:

• fresh carrots – 1 kg;
• garlic – 300 gr;
• sweet pepper – 500 gr;
• white onion – 1 kg;
• hot pepper – 1-2 pcs.

For the marinade:

• boiled water – 1500 ml;
• sugar, salt - 2.5 tbsp each;
• cloves – 6 pcs;
• peppercorns – 20 pcs;
• bay leaf – 5 pcs;
• vinegar 6% - 0.5 l.

Cooking method:

1. Place spices at the bottom of the steamed jars.
2. Add onion cut into half rings to the chopped garlic, carrots and peppers, mix.
3. Boil the ingredients for the marinade and cook for 3 minutes. Pour in the vinegar at the end of cooking and turn off the stove.
4. Fill the jars up to the shoulders with a mixture of prepared vegetables, pour in the hot marinade, and cover with lids.
5. Sterilize the canned goods in water at a temperature of 85-90°C for 15 minutes and roll up.
6. Cool the jars turned upside down and store them.

According to this original recipe, bell peppers are filled with a mixture of carrots, garlic and herbs. Take small colored peppers to make it easy to fill the jars. When guests are on the doorstep, these canned goods will come in handy.

Time – 1 hour 20 minutes. Yield: 3-4 liter jars.

Ingredients:

• parsley and celery – 1 bunch;
• mustard seeds – 2 tsp;
• dill with umbrellas – 4 sprigs;
• peppercorns – 8 pcs;
• bay leaf – 4 pcs.
• bell pepper – 20 pcs;
• carrots – 1 kg;
• garlic – 10 cloves;

Fill:

• vinegar 9% - 1.5 glasses;
• granulated sugar – 75 gr.
• table salt – 75 g;
• water – 2 l.

Cooking method:

1. Wash the pepper, peel the stems, remove the seeds. Place in boiling water for a few minutes and drain in a colander.
2. Mix thin carrot shavings with chopped herbs, add chopped garlic.
3. Fill the peppers with carrot mince and carefully place them in clean jars.
4. Boil the filling, add to the pepper, without adding 1 cm to the edge of the jar.
5. Sterilize one liter jars for 15 minutes.
6. Roll up the canned food and let cool.

Assorted carrots with cucumbers and cabbage

In the fall, when the main harvest has been harvested for storage, but a few late-ripening fruits remain, prepare a bright assortment of vegetables. To the salad you can add chopped greens, several tomatoes, eggplants or a head of cauliflower, disassembled into inflorescences.

Time – 2 hours. Yield: 5 liter jars.

Ingredients:

• vinegar 6% – 300 ml;
• salt – 100 g;
• Refined sunflower oil – 450 ml;
• bay leaf 10 pcs;
• allspice peas – 10 pcs;
• carnation stars – 10 pcs;
• white cabbage – 3 kg;
• carrots – 1 kg;
• fresh cucumbers – 1 kg;
• sweet red pepper – 1 kg;
• onion – 300 gr.

Cooking method:

1. Cut the washed peppers and onions into half rings. Chop cabbage, cucumbers and carrots into strips.
2. Heat vegetable oil in a saucepan, pour in vinegar and a couple of glasses of water. Add vegetables sprinkled with salt.
3. Warm the vegetable mixture over moderate heat for 15 minutes.
4. Distribute spices and bay leaves into sterile jars and fill with salad along with juice.
5. Warm the jars in a container with boiling water for 15-20 minutes, quickly seal with lids scalded in boiling water.
6. Place the canned food on a wooden board with the neck down, cover with a blanket and cool at room temperature.

Spicy carrot and zucchini salad

For this salad, instead of zucchini, eggplants are suitable, which are pre-soaked in a weak salt solution for 30 minutes. If there is not enough liquid when extinguishing, add a little water.

Time – 1 hour 40 minutes. Yield – 2.5 l.

Ingredients:

• young zucchini – 10 pcs;
• carrots – 10 pcs;
• ripe tomatoes – 5-7 pcs;
• onions – 5 pcs;
• coarse salt - 2 heaped tablespoons;
• sugar – 0.5 cups;
• spices and herbs - to taste;
• vinegar 9% - 125 ml;
• purified vegetable oil – 125 ml.

Cooking method:

1. Wash the vegetables first, steam the jars and lids in the oven.
2. Place diced zucchini in a deep roasting pan. Add tomato slices and chopped onion. Add the carrots, grated on a grater with large holes.
3. Add oil and vinegar to vegetable mixture. Sprinkle with chopped herbs, spices, sugar and salt. Simmer at a moderate boil for 10-15 minutes, stirring constantly so that the dish does not burn.
4. Fill the prepared jars with hot salad, seal and place upside down, covering with a blanket until completely cooled.
5. Take the workpieces to a room with a temperature of 8-10°C, store away from sunlight.

Bon appetit!

Delicious pickled carrots for the winter can be prepared in a variety of containers, it can be a wooden container, a glass jar, a plastic bucket or an enamel pan. In any case, the pulp will be tender, aromatic and piquant.

To prepare carrots and salads, you may need other pickle recipes:, or.

This preparation turns out to be very interesting and tasty. But it will take very little time to prepare it. And this is quite important, because with a large number of preparations, it is difficult for the housewife to devote a lot of time to just one of its varieties. Thanks to such recipes, you can prepare several servings of twists for the winter in an evening.

Required ingredients:

• Fresh carrots - 1-2 kilograms;
• Pepper – 8 allspice;
• Black pepper – 8 peas;
• Laurel – 1-2 leaves;
• Cinnamon – 1 teaspoon;
• Granulated sugar – 90 gr.;
• Salt – 50 grams;
• Vinegar essence - approximately 1 tbsp. spoon;
• Clean water – 1 liter.

Pickled carrots for the winter in jars:

1. First, you need to place a container of water on the stove and wait for it to boil;
2. While the water is boiling, you can prepare the pulp, you need to wash it, clean it from damaged areas, remove the skin;
3. Now you can lower the mass into boiling water. It should cook for about 3-5 minutes, but it is worth remembering that pulp of different sizes will cook differently. Young vegetables will need 5 minutes, but more mature fruits will need 10 minutes. In any case, the mass must be cooked until half cooked;
4. Remove the mixture from the liquid and cool slightly. Cut the warm vegetables into pieces of the required size and place them in prepared jars. The jars are pre-washed and sterilized;
5. Now you can boil water for the marinade, put spices, sugar and salt in it, boil for a few minutes;
6. Pour the hot, freshly prepared marinade over the mixture, and pour the vinegar solution on top;
7. Cover the jars with suitable lids and place in boiling water for sterilization. Jars of different sizes should be sterilized for different times; usually it is enough to sterilize containers for 15-25 minutes;
8. After sterilization, the jars are rolled up with lids, turned over, put under a blanket and left. After complete cooling, the workpieces can be sent for storage. They can be stored at room temperature as they are double sterilized.

Pickling carrots for the winter recipes

This preparation turns out very fragrant and beautiful. Thanks to the addition of spicy chili pepper, the mixture becomes spicy. This preparation will perfectly replace sauerkraut in vinaigrette or add piquancy to any other vegetable salad. It is also good to use pickled vegetables to complement main dishes.

Required ingredients:

• Fresh carrots – 1 kilogram;
• Chili pepper – 3 pods;
• Vinegar – 100 milliliters;
• Sugar – 1 tbsp. l.;
• Rock salt – 1 tablespoon;
• Water – 1 l.

Pickle carrots for the winter:

1. The fruits must be washed well with a stiff brush and the peel removed. If the fruits are young, then you can simply rinse the pulp very well and clean it with a brush;
2. Now the pulp needs to be cut into small cubes;
3. Prepare the jars especially carefully, rinse them with soda, place them over steam or in the oven for sterilization, and dry completely;
4. Place one chili pod at the bottom of carefully prepared jars and rinse it first. Then the prepared mass of vegetables is transferred into containers, and the mass must be thoroughly compacted. The more the mass is compacted, the more piquant the mixture will be;
5. At this time you can start preparing the marinade. For it, measure out water, put it on the fire and bring it to a boil. Sugar, salt and vinegar are added to boiling water; when the crystals are completely dissolved, the mixture is removed from the heat;
6. The hot solution is immediately poured over the vegetables and the lids are rolled up. Before trying, the workpiece should be marinated for several weeks.

Pickled carrots for the winter recipes

Carrots can be stored in different ways, such as freezing. But it is not always possible to freeze large quantities of vegetables. To do this, you can prepare vegetables in other ways - pickling is a good way to prepare them. This helps to prepare a large amount of carrots for the entire winter period.

Required ingredients:

• Carrots – 2-2.5 kg;
• Sugar – 50 grams;
• Salt – 50 gr.;
• Garlic – 4-5 cloves;
• Allspice – 8-10 peas;
• Vinegar 9% - about 1 glass;
• Clean water – 1 l.

Pickled carrots for the winter in jars recipes:

1. First of all, you need to prepare the jars, wash them well. When washing, it is not recommended to use different cleaning agents, since they are difficult to completely wash off from the cans. But you can use the simplest baking soda, it both cleans and disinfects. Then the jars must be sterilized over steam or in the oven. This amount of ingredients is designed for 5-6 containers with a volume of 0.7 liters;
2. While the jars are being sterilized, you can prepare the carrots, rinse and peel them. The pulp can be cut in a variety of ways, into thin strips, large pieces or circles;
3. Peel the garlic and put it into jars, put spices in there, and after that you can start laying out a lot of vegetables;
4. In the meantime, water should boil on the stove, which is poured into the jars with the mixture. Cover the container with lids and let stand for 10 minutes;
5. After this, you can drain the solution from the jars, add the required amount of salt and sugar and put it on the stove to boil. After the water boils, you can add vinegar, but the solution should not boil too much, let it cook for 30 seconds and turn it off;
6. Pour the prepared mixture into the containers and immediately roll up. Turn the twists over and place them under a thick, warm blanket so that the mass cools gradually and steams well. When the pieces have cooled down, they can be removed from under the blanket and placed in the cellar.

Quick pickled carrot recipe

Young pulp is more suitable for this recipe. It has a more delicate consistency and better absorbs the brine, which turns out to be quite piquant. It contains garlic and vinegar, which add piquancy and an interesting aroma to the preparation. The preparation will be a good addition to any holiday table and will serve as an appetizer.

Required ingredients:

• Carrots – 1 kg;
• Fresh garlic – 200 grams;
• Unrefined vegetable oil – 150 milliliters;
• Rock salt – 1 tbsp. spoon;
• Sugar – 2 tbsp. l.;
• Table vinegar 9% - 5 tbsp. l.;
• Water – 1 l.

Instant pickled carrots recipe:

1. Place a large saucepan on the stove and fill it with water; while the liquid is boiling, you can start preparing the carrots. Rinse it well, dry it a little, peel it thoroughly and cut into long pieces. You can make small blocks along the height of the jar so that the pulp is held vertically. The thickness of the fruit should not exceed 0.5 centimeters;
2. Now you can put the mass in boiling water and simmer for 3-5 minutes. The mixture should simmer, under no circumstances should the mass boil, after which the vegetables should be immediately placed in a colander and cooled with cold water. Such a temperature difference will help keep the pulp elastic and it will not lose its rich color;
3. Prepare the garlic as follows: peel, rinse, cut into small cubes. You can use a garlic press;
4. Mix chopped or minced garlic with vegetable oil, grind well so that the oil absorbs the rich taste of garlic;
5. Put water for the marinade to boil on the stove, and you can also put the containers for sterilization;
6. Place the vegetable pulp into the prepared jars, pour in garlic vegetable oil and set aside for now;
7. In the meantime, add salt and sugar to boiling water, cook for 10 minutes, mix well and strain. Only after the pan is removed from the stove can you add vinegar to the solution;
8. The pulp is poured with a boiling solution, covered with lids and placed in boiling water for sterilization. The container should spend 15-20 minutes in boiling liquid;
9. The twists are immediately rolled up with lids and put away for storage.

Whole pickled carrots for the winter

These carrots can be cooked whole or cut into small pieces, so you should think about their further use in advance. For salads, the pulp cut into small cubes is more suitable, but for use as a snack, the mass cut into large pieces is better suited.

Required ingredients:

• Fresh carrots – 1 kilogram;
• Sugar – 25 grams;
• Salt – 25 grams;
• Vinegar – 80 milliliters.

Whole pickled carrots for the winter:

1. Wash the vegetables well, peel them, and place them in boiling water. Vegetables should be cooked for no more than 15 minutes, add a little salt to the water. The mass should be boiled until half cooked so that it does not soften during the marinating process;
2. While the root vegetables are cooking, you can prepare the marinade for storage. It is prepared from water with the addition of salt and sugar. The mixture is brought to 100 degrees, the required amount of vinegar is added and boiled again, then immediately removed from the heat;
3. Cooked root vegetables can be placed in prepared jars and filled with hot solution;
4. The jars are placed in boiling water for 20 minutes, this is necessary for additional sterilization, then they are immediately rolled up and put in a cool place. It is in a cool place that the workpiece should be stored throughout the entire period of marinating and storage;
5. Before trying the preparation, it should brew for 1-2 months.

Carrots can be prepared in a variety of ways, but it’s worth trying pickled vegetables, they have an interesting taste. And such preparations are stored for a long time thanks to the addition of a special marinade, vinegar, citric acid, and so on.

To prepare a salted vegetable, you only need salt and the fruits themselves, but for a variety of taste, you can add dill to the mixture. Moreover, it is greens that are used in the recipe, and not seeds, as is customary in other pickling recipes. Dill adds flavor and benefits to the mixture. And subsequently, the greens will no longer need to be cut separately for the dish.

Required ingredients:

• Carrots – 1 kilogram;
• Salt – 4 tablespoons;
• Dill – 50 grams.

How to salt carrots for the winter:

1. Washed vegetables need to be freed from stems and stalks, grated on a coarse grater, you can use a food processor with a special shredder;
2. Wash the greens, chop finely, add to the carrots;
3. Now you need to add a measured amount of salt to the greens and pulp, mix everything very well, you can mash the pulp a little with your hands so that it releases the juice;
4. The jars are sterilized in advance and the salty mixture is placed in them, it must be well compacted, there should be no voids in it;
5. The workpiece must be closed with simple plastic lids and stored in a cool place.

How to pickle carrots at home for the winter

If you urgently need to pickle carrots, you can use this recipe. To prepare it, there is no need to even peel the fruit; this is very important when you need to quickly pickle carrots. The amount of salt is calculated for 1 liter of water. If you need to cook more carrots, then the amount of brine must be increased.

Required ingredients:

• Carrots – 5-10 kilograms;
• Water – 1 liter;
• Salt – 625 grams.

1. First you need to prepare a salt brine, which will subsequently be poured over the fruits, it is prepared from water and salt, less salt can be added, it depends on the taste, boil the liquid a little and cool to room temperature;
2. While the brine is cooling, you can prepare the fruits themselves; they are washed well, cleaned of soil with a sponge, and the tails are cut off;
3. The fruits are placed tightly in a suitable container; it is better to choose a container with a wide neck;
4. Then you need to build an oppression on top, put something heavy;
5. Then you can fill the fruits with cooled brine, the liquid should be 15 centimeters above the level of the fruit;
6. Cover the top of the container with a thin cloth or gauze, which is folded in several layers, leave in the room for about 3-4 days, the room temperature should not be too low, in this case the salting will take place very slowly and 4 days will not be enough;
7. Only after this can the carrots be removed to a permanent storage place; usually such preparations are stored in the basement or underground.

How to salt carrots for the winter in a barrel or tub

Everyone knows that pickles are best made in wooden containers. This is exactly how our grandmothers salted vegetables and fruits, and their pickles turned out aromatic and crispy. Now it’s hard to imagine pickles in barrels, but this recipe is a godsend for every housewife. Moreover, the barrel can be of any volume.

Required ingredients:

• Carrots – 5-10 kilograms;
• Salt – 60-65 grams;
• Water – 1000 milliliters.

How to pickle carrots for the winter:

1. First you need to cook the brine; to do this, dissolve salt in boiling water, filter through several layers of gauze or a thin cloth and allow to cool, the solution should be at room temperature, and while the solution is cooling, you can prepare the vegetables;
2. Rinse the fruits well, peel them, place them in rows in a barrel, they should lie very tightly;
3. Pour the cooled solution over the vegetables so that they are completely covered with liquid, place a weight on the pulp, any heavy objects can be used as a weight: a pan of water, a stone, a weight, etc., so that the pickling goes better, leave for fermentation for about 5 days right in the room, if the fruits are large, then the fermentation process must be increased. Ideally, the vegetables will be periodically tasted and the degree of salting determined;
4. When the mixture has been salted, you need to cover it with a thin material and after that you can put the barrel away for storage in a cool room, where the salting process will stop and the vegetables will simply be stored.

Salted carrots

Pickling carrots for the winter can be done in different ways. For long-term storage, the workpieces can be sterilized and then the workpiece will be stored for a long time. When sterilizing ready-made twists, you do not need to pre-sterilize the jars; you just need to wash them with a natural detergent, for example, soda; it both cleans the containers well and is completely safe.

Required ingredients:

• Carrots – 10 kilograms;
• Salt 60-65 grams;
• Water – about 1 liter.

How to pickle carrots in jars:

1. Before salting vegetables, they are washed, and then they must be soaked in water for 15 minutes, the water must certainly be cold, after which the vegetables are immersed in hot, almost boiling water, its temperature must be at least 90 degrees, they must lie in it 3-4 minutes, after which you can start peeling the vegetables; after the fruits have been in cold and hot water, the peel comes off much easier;
2. The prepared pulp must be cut into circles no more than 1 centimeter thick;
3. The circles are placed in containers and filled with hot saline solution;
4. Almost finished pieces must be placed in a large container with water and sterilized. Sterilization time depends on the volume of the jars: jars with a volume of 0.5 liters must be sterilized for at least 40 minutes, and liter jars will need 50 minutes;
5. After this, you need to remove the jars from the water and immediately roll up the iron lids.

How to salt carrots in jars

Small carrots can be salted whole without cutting them, but large fruits may not be salted and spoiled. Therefore, it is recommended to cut large fruits into equal slices so that they are evenly salted; besides, thin circles will absorb the brine faster and the workpiece can be tasted. But still, vegetables such as carrots must be kept in brine for a long time.

Required ingredients:

• Carrots – 2 kilograms;
• Salt - 330 grams;
• Water – 2 liters.

Step-by-step cooking instructions:

1. The fruits must be washed well; if they are not too dirty, then you can not peel them, but simply clean them with an iron sponge or a special brush. But if the fruits are heavily contaminated, it is necessary to peel them, cut off the tails and stalks;
2. Small vegetables can be left whole, but large fruits must be cut into pieces or circles no more than 4 centimeters thick; thick fruits can be cut lengthwise into several parts;
3. The resulting pieces must be boiled in boiling water for 7 minutes;
4. After this, they can be laid out in washed jars;
5. Separately, prepare a brine from water and salt, boil the liquid for about 5 minutes;
6. Now the hot brine is poured into jars with fruits, then the jars are placed in boiling water, loosely covered with lids and sterilized for about 45 minutes, if the jars are large, the time can be increased to an hour;
7. All that remains is to take the jars out of the boiling water, roll them up with iron lids and put them into storage.

Young salted carrots

Once the crop is harvested, it must be immediately sent for storage. Large ripe fruits are good to lie buried in the sand all winter. But young thin carrots do not store well. It can be salted. Moreover, such pickles will be stored in glass jars, which is convenient for the housewife; if necessary, you can open the jar of pickles and try.

Required ingredients:

• Carrots – 10-15 kilograms;
• Water – 10 liters;
• Salt – 500 grams.

How to salt carrots in jars for the winter:

1. Peel the carrots, sort them well and rid them of rotten areas; the tails and stalks must be trimmed;
2. Now the fruits must be compacted tightly into the prepared containers, they should not float freely, the fruits can be placed vertically in the jars, and if the container is large or wide, then it is most convenient to place the vegetables horizontally, and they can be placed in several parallel rows;
3. After this, you can start preparing the brine, boil the required amount of water for it, add measured salt to it and stir well until it dissolves. After the salt, a sediment forms at the bottom, it cannot be added to the workpiece, so the entire solution cannot be drained from the pan;
4. The prepared hot solution is poured into the pulp and left to infuse; if the container is wide, you can place a large plate or a special wooden circle on the surface of the fruit, and put a weight on top;
5. Carrots should be salted for several days, it depends on the size of the fruits themselves; large vegetables need much more time to be completely salted;
6. Then you can close the jars with iron or nylon lids and put them in a cool place; usually, pickles are stored in the refrigerator, basement or cellar.

A skillful housewife uses carrots in a variety of dishes, these can be main courses, soups, pie fillings, jams, salads and others. It is simply necessary to properly preserve vitamins; salting helps to prepare a healthy and tasty vegetable.

For housewives, we would like to offer other twist options: marinated, salted or. You can easily find all these and many other recipes in our recipe book on the website.