If you assume that you can only put cucumbers, zucchini or cabbage in jars for the cold weather, then you are deeply mistaken! No less often prepared carrots and onions for the winter in the form of an assorted salad or just regular preserves. These vegetables make a great combination. And you can immediately guess what amazing tasting dish comes out of them. Having prepared more twists with the offered treat, winter period you won’t have to rack your brains about what to put on the table as a snack. What are the possible options for harvesting the mentioned root vegetables? The following recipes will offer the most interesting ways their rolls.

« Carrot and onion salad"(method 1)

"Carrot caviar for the winter"

Name it specifically carrot this dish too loud; rather, it is vegetable, but the main component, after all, is 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 rubbed onto coarse grater. The onion is chopped. The tomatoes are washed and pureed in a meat grinder. Carrots and onions are fried in oil for about 5 minutes, chopped garlic and tomato puree, sugar, salt, coriander, black pepper and cloves. 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.

One of the most popular recipes the preparations are carrots. And this is not surprising, because she has useful vitamins. And besides, it is very tasty and the whole family likes it. Vegetables are cooked different ways, marinated, made spicy, sweet and in the form of salads. In any case, it turns out to be incomparable in taste, the main thing is to follow the recipe correctly.

You can vary the ingredients to suit your taste. Add one or another component in greater or lesser quantities. The main thing is not to deviate too much from the recipe.

An easy way to marinate

Fresh and crispy pickled carrots instant cooking. You will need:

• 4 large spoons of sugar;
• 2 tablespoons of table salt;
• 6 tablespoons vinegar.

The ingredients are designed for liter jar blanks. The jar does not need to be sterilized in advance. Rinse it with soda and dry it.

Preparation:

Spicy salad

Carrots prepared this way have a rather specific taste, but that is why many housewives love them.

• kilogram of carrots;
• cinnamon stick;
• clove stick;
• 2 cloves of garlic;
• a bunch of parsley.

• vinegar 6-7 tablespoons;
• 2 tbsp. spoons of granulated sugar;
• 3 teaspoons salt.

Preparation:

Recipe for pickled carrots Minutka

Vegetable prepared this way , does not require long exposure . In just a few hours you will be able to enjoy unique taste this salad.

You will need:

• kilogram of carrots;
• 2−3 bay leaves;
• 3−4 cloves of garlic;
• a couple of allspice peas.

For the marinade:

• glass of water;
• 2 tbsp. spoons of vinegar essence;
• 20 grams of sugar;
• 20 grams of salt.

Preparation:

Canned product without sterilization

Many people don't know that you can make delicious pickled carrots for the winter without sterilization. In the meantime, these carrots turn out very tasty.

Necessary:

• 2 large spoons of table salt;
• 3 spoons of granulated sugar;
• 40 ml vinegar.

Preparation:

Without sterilization, carrots turn out crispy and aromatic. It can be served as a salad or a side dish for meat dishes.

Preparing winter salads

If you managed to find young small carrots in the store or collect them from your own garden bed, then you are incredibly lucky, because it is This vegetable has an irresistible taste. and do not leave anyone indifferent. For this recipe there is no need to add additional ingredients. The vegetable itself has a bright and rich taste.

Compound:

• kilogram of carrots;
• sugar and salt 1 tablespoon each;
• 4 large spoons of vinegar essence.

Cooking method:

Unfortunately, you can take a sample from such carrots no earlier than after a month. But the wait is worth it.

Carrot and onion snack

This salad is a real storehouse of vitamins in winter. You will need:

How to cook:

Carrot and onion salad helps fight viruses and strengthens the immune system, which is especially necessary in winter.

Korean salad with garlic

To prepare a delicious and aromatic Korean salad, take:

How to cook spicy carrots:

1. Peel the vegetables and cut: carrots into thick slices, and garlic into slices.
2. Prepare a marinade from sugar, salt, vinegar and water.
3. Fill sterilized jars with vegetables and add marinade.
4. Close with steamed lids and store in a cool, dark room.

Preparation with red pepper

Be careful this one the salad is very spicy! You need to take:

How to marinate:

Sizzling carrot

This recipe is suitable for spicy lovers. Carrot turns out spicy and crispy. Serving such a salad to the table is a pleasure.

You will need:

• 2 kilograms of carrots;
• 5 pods of red hot pepper;
• a bunch of any greenery.

• 4 tablespoons of vinegar essence 9%;
• 3 spoons of granulated sugar;
• 2 tablespoons of coarse salt;
• 2 glasses of water.

Preparation:

Beautiful carrot marinade will be an addition to almost any of your dishes. It can be mixed with other salads, added to soups and eaten as an independent dish.

You will need:

How to prepare carrot marinade;

Technologies do not stand still. And nowadays, special marinators have appeared on the market that speed up the process of marinating winter salads.

Recipe in marinator

You need to take:

How to cook:

Treat yourself and your loved ones with a delicious, mouth-watering jar carrot salad in winter. Follow the recipe and listen to the recommendations. And your snacks will be second to none!

Attention, TODAY only!

Unlike delicate tomatoes and capricious eggplant aristocrats, the tough little carrots are perfectly stored all winter. Perhaps precisely because fresh carrots all year round does not disappear from store shelves, canned food from it is not as popular as squash caviar, lecho or eggplant sauté, or maybe housewives simply don’t know the recipes for such carrot snacks. In fact, you can make a lot of different things out of carrots. delicious preparations, which not only diversify winter menu, but are also useful for decorating salads and various main courses.

Whole pickled carrots

Components:

• orange-red, young carrots 8-10 cm long - 2 kg;
• garlic – 4 medium-sized heads;
• leguminous hot pepper– 2 small, preferably red peppers;
• corn oil - 2 cups.

Carrots can be pickled whole for the winter

For the marinade:

• filtered water – 2 l;
• salt – 2 tbsp. l.;
• vinegar essence 80% - 4 tbsp. l.;
• sugar – 4 tbsp. l.

Cooking steps:

1. Trim the tops from root vegetables and place them in a bowl of cool water for a quarter of an hour. When the dirt has settled, wash the carrots with a soft brush or foam sponge.

2. Divide the garlic cloves, peel them and chop them with a knife (or in a blender).

Attention! The garlic needs to be chopped, not pressed through a press!

3. Cut the peppers lengthwise, remove the seeds from them, and cut the remaining halves into thin transverse strips.

Small young carrots are used for this dish.

4. Boil water in a wide saucepan, divide the carrots into several portions, place each of them in turn in a metal colander and immerse them directly in boiling water for 2 minutes. Immediately cool the carrots blanched in this way under the tap; when the water has drained, place the root vegetables in pre-heated liter jars.

Advice. It is most convenient and safe to sterilize jars not over steam, but with a large gas or electric oven. Place the washed jars on a baking sheet, push it into cold oven, close the door and turn on the heat at full power. After 20 minutes, turn off the oven and wait for the hot jars to cool slightly.

5. Chopped garlic and divide the hot pepper into portions according to the number of jars you get. Pour the seasonings on top of the carrots, shake the jars lightly so that the pepper and garlic pieces fall down.

6. Pour the oil into a deep frying pan, heat it until smoking and let cool slightly.

You can pickle carrots not only whole, but also cut into rings.

7. Pour warm calcined oil into jars with carrots in equal doses.

8. From the indicated components (except for the essence!), cook the marinade. When it boils for 3-4 minutes, turn off the heat under it and only then pour acetic acid into the brine.

9. Immediately fill the jars with carrots with marinade and place them for sterilization in a wide container, a quarter full hot water.

10. Sterilize the pickled carrots for 30 minutes, then seal the lids on the canned goods and let them cool naturally.

Korean canned carrots

Components:

• large, autumn carrots with tender core – 3 kg;
• light onion – 500 g;
• Ideally sesame oil, but sunflower or corn can be used – 1 cup;
• table vinegar 9% – 150-180 ml;
• salt – 2 tbsp;
• sugar – 1 glass;
• garlic – 2 large heads;
• ground coriander– 2 tbsp. l.;
• black pepper – 1 tsp;
• grated Bay leaf– 1 large pinch.

Korean canned carrots

Preparation procedure:

1. Wash the root vegetables and peel them with a vegetable peeler. Divide the garlic into cloves and remove the husks. Remove the cover scales from the bulbs.

2. Using a “Korean” grater (the correct name for which is a Berner grater), chop the carrots into thin, long noodles. Press the garlic cloves through a press, cut the onions into cubes.

3. Place carrot chips in a large bowl, pour vinegar over it, add salt, spices, sugar and garlic puree. Mix thoroughly vegetable preparation.

Advice. The most convenient way to mix carrots is not with a spoon, but with your hands, wearing disposable culinary gloves for this.

4. Pour oil into a deep frying pan and place chopped onion and fry it until deep brown.

To prepare you will need 9% vinegar

Attention! Don’t be afraid to overcook the vegetable; you won’t need it later. The purpose of the onions in this recipe is to impart their flavor to the oil.

5. Pour hot oil through a steel strainer into a bowl with pickled carrots, and discard the onions fried until black. Knead the vegetable stock again, cover it big dish, place a weight on top of it and leave this entire structure alone until the next day.

6. In the morning, place the salad in baked 0.5 liter jars, compact the carrot noodles that have limp in the marinade, and pour the remaining juice in the bowl into the jars.

7. Place the container with carrots in a boiler with hot water, wait until it boils and sterilize the salad for 10 minutes.

8. Roll up the jars with “Korean” carrots, turn them over and cover them with an old blanket.

9. When the canned food has cooled, clean out the basement or closet.

Carrots are grated on a special grater

Carrot caviar

Components:

• large carrots, late varieties– 2 kg;
• fleshy, very ripe tomatoes - 1 kg (or 0.7 liters of pre-made thick homemade tomato juice);
• garlic – 3 large cloves;
• sunflower oil– 1/2 cup;
• sugar and Apple vinegar– 2 tbsp. l.;
• salt – 1 tbsp. l.;
• whole cloves – 2 buds;
• black pepper – 12 peas;
• chopped coriander – ½ tsp.

Carrot caviar

Preparation:

1. Wash the carrots well, peel, rinse again and chop on a grater with large round holes.
2. Place the washed tomatoes in a large colander and immerse them directly in boiling water for a couple of minutes.
3. Cool blanched tomatoes immediately ice water. When the tomatoes are slightly dry, remove their skins. Strain the tomato pulp through a metal colander with small holes.
4. Pour oil into a cauldron or thick-walled saucepan, place carrot shavings in it and fry them for 5 minutes. Then add tomato puree (or juice) and garlic pressed through a press to the carrots.
5. Crush the peppercorns along with the clove buds with a pestle or rolling pin and pour the spicy crumbs into the caviar preparation.
6. When the vegetable mixture boils, add sugar, ground coriander, and add salt last.
7. Cover the cauldron with a lid, simmer the caviar for 20 minutes, pour vinegar into it, and after 1 minute turn off the burner.
8. Lay out immediately carrot caviar into sterile jars, seal them with a sealing machine, place the lids down and wrap them in an old blanket. Turn the cooled canned food into its normal position and put it in a cupboard or pantry.

Caviar is prepared from late varieties of carrots

Advice. If you have an electric meat grinder or a food processor with a set of shredding attachments, you can not bother with a grater, but easily and quickly chop carrots using these devices.

Winter salads, marinades and carrot caviar, as well as any other canned vegetable snacks, can be served as a side dish with boiled and fried poultry, fish, meat, mashed potatoes, or even as a completely independent dish.

Canned carrots - video recipe

Carrot preparations - photo

To make up for the missing during the winter to the human body supply of vitamins and useful microelements be sure to prepare a delicious one in the summer carrot salad for the winter. There are a great many recipes for preparing such a preparation; it can be served as an appetizer for any festive table or complement a salad with a regular weekday dinner. Below we bring to your attention the best, in our opinion, recipes for such a preparation; you just need to carefully study them, select the ones you like and prepare carrots for the winter.

The best recipes - carrot salad for the winter

Carrots with garlic for the winter.

To prepare this savory snack you will need the following set of ingredients:

Ripe carrots - 1 kilogram;

Garlic - 8-9 large cloves;

Water - 0.5 liters;

Vegetable oil (sunflower) - 1 cup;

Granulated sugar - 6 tablespoons;

Table vinegar 9% - 3 tablespoons;

Salt (non-iodized) - 4 tablespoons.

How to prepare carrot salad for the winter with garlic

1. First, take the root vegetables, rinse them thoroughly in running water and completely clean them.

2. Then grate the carrots on a coarse grater or grater designed for preparing Korean snacks.

3. After this, take the garlic cloves, peel them and chop each one. This can be done different ways- chop with a knife into cutting board, grate on a fine grater or pass the garlic through a special garlic press.

4. Combine both prepared ingredients in one bowl and mix well.

5. Separately, wash the glass jars well and pasteurize each of them by placing them in the oven for 10-15 minutes or holding them over steam for a quarter of an hour. We also prepare the lids; we make sure to boil them for at least 15 minutes.

6. Place our carrot-garlic mixture in each prepared jar to the very top; if you like it spicy, you can put a small piece or pod at the bottom hot pepper chili, it will make the snack spicy.

8. Meanwhile, prepare the marinade for the preparation. Let's take it large saucepan pour water into it (0.5 liters) and put it on the fire, let it boil.

9. Then pour into the bubbling liquid, according to the proportions of the recipe, granulated sugar, salt, add vinegar and vegetable oil. Stir and bring everything to a boil again. Be sure to let the marinade simmer for 1-2 minutes.

10. Before we start filling the salad with marinade, we need to drain the water from it, we do this carefully, through the slightly open lid, holding it with our hand. Also, for the convenience of carrying out such a procedure, you can make a special lid with small holes and drain the liquid using it.

11. Ready hot marinade pour into the jars to the very top, you can even let a little liquid spill over the top, and thereby displace excess air from the container.

12. Cover each jar with a lid, but do not close it tightly, and place them in a large container with boiling water for pasteurization.

13. Pasteurize the workpiece for about half an hour at a temperature of 90 degrees; if you have large jars, the time should be increased accordingly.

14. After pasteurization, tightly seal each container with a lid; if necessary, use a special seaming machine for this and carefully turn everything upside down.

16. After the jars have cooled completely, we remove them, like any other prepared ones, to further storage to a cool, dark and dry place, and when winter comes, we take it out, open it and enjoy a delicious, aromatic homemade snack.

WITH carrot salad for the winter in jars with tomatoes and garlic

To prepare this option carrot snack we will need the following ingredients:

Carrots - 2 kilograms;

Ripe tomatoes - 1 kilogram;

Garlic - 4-5 cloves;

Non-iodized kitchen salt - 1 tablespoon;

Table vinegar - 30 milliliters;

Granulated sugar - 2 tablespoons;

Vegetable oil (refined sunflower) - 6 tablespoons.

Carrot salad for the winter: recipe preparations step by step.

Step 1. Wash the carrots, peel them, dry them and chop them manually into strips or grate them for cooking.

Step 3. Then lower the tomatoes one by one for a few minutes in boiling water and immediately carefully remove the thin skin from them.

Step 4. We pass the peeled tomatoes through a meat grinder, thereby turning them into puree or grind them using a blender (food processor).

Step 5. Peel the garlic and chop it using a garlic press or manually.

Step 6. For the preparation, select small jars, wash them well in hot water With baking soda, and then be sure to pasteurize each one over steam or in the oven.

Step 7. After everything preparatory work will be completed, we move on to the actual preparation of the tomato-carrot delicacy. Fry carrot sticks in a frying pan with the addition of small quantity vegetable oil for 10-15 minutes, until it acquires an appetizing golden hue, then pour tomato puree into the pan and add chopped garlic. Mix. Let's stew.

Step 8. We also add sugar and salt to the mixture, according to the proportions and spices stated in the recipe, they can be very diverse, traditionally used is black pepper in a pot, allspice, cloves, coriander. Cover the resulting mixture with a lid and simmer, stirring occasionally over low heat for about 30 minutes.

Step 9. Finally, add vinegar to the mixture.

Step 10: Immediately hot billet arrange according to prepared glass jars and seal them tightly. Turn it upside down, cover it and wrap it in something warm and leave it in this position to gradually cool.

Step 11. When the jars are cold, transfer them to be stored, as well as, in a cool room.

Quick carrot salad for the winter

This salad of carrots, apples and horseradish is prepared very quickly and simply, even a novice preparer can handle it, try it and you will not be disappointed with this original appetizer.

To prepare we will need:

Carrots - 1 kilogram;

Sour apples 3-4 pieces;

Horseradish root - 1 piece.

For marinade per 1 liter of water:

Table vinegar 9% - 250 milliliters;

Granulated sugar - 5 tablespoons;

Not iodized salt- 4 tablespoons.

Cooking method.

1. First you need to prepare all the vegetables and fruit ingredients. Wash and clean the root vegetables thoroughly.

2. Then grate the carrots on a coarse vegetable grater and grate the horseradish on a fine grater.

3. Wash the apples well, peel them, remove the core and also grate them on a coarse grater.

4. Combine all the crushed ingredients of the snack in one bowl, mix and let stand for a while.

5. In the meantime, let's take care of the container. For such a workpiece, it is better to choose small-volume glass containers so that the cold winter evening, you could take one jar out of the bins, open it and immediately eat the delicious contents. Be sure to thoroughly wash the jars for preparation with hot water and baking soda (baking soda) or laundry soap, rinse and pasteurize.

6. Place the infused fruit and vegetable mixture into jars and compact tightly.

7. Separately prepare the filling for our workpiece. To do this, take a large saucepan, boil water in it, then add salt, sugar and cook for several minutes until they are completely dissolved. Next, pour vinegar into the filling, let everything simmer together for a minute and remove from heat.

8. Fill the jars with salad to the very brim with hot, even boiling pouring and immediately seal the jars tightly with pre-boiled tin lids.

9. Carefully turn each container with a snack upside down, and, making sure that the lid is securely closed, wrap it in a warm blanket for several days until it cools completely. While the workpiece is warm, a self-pasteurization process will occur.

Pickled carrots.

To prepare this option homemade, you will need the following products.

Carrots - 2.5 kilograms;

Onions - 3-4 onions;

Salt - 1.5 tablespoons;

Granulated sugar - 2 tablespoons.

How to cook.

1. Wash the carrots, peel them and grate them on a large vegetable grater. You can also use for these purposes food processor or a grater for preparing Korean snacks.

2. Peel the onions and cut them into fairly large rings, approximately 5-7 millimeters thick.

3. Combine both vegetable ingredients in one large bowl, add sugar and salt there, mix and leave the resulting mixture to infuse at room temperature for at least 6-8 hours. During this time, the juice should stand out.

4. After this, put the resulting salad into glass jars, which we first thoroughly washed with hot water with the addition of baking soda and dried.

5. Cover each jar with a lid and place in a warm place for 3-4 days, after which the snack will be ready to eat. This salad should be stored in the refrigerator or very cold cellar.

Winter carrot salad with cabbage.

This version of the salad, which necessarily contains a bright orange, juicy, crunchy root vegetable, is familiar to everyone, and despite its simplicity and accessibility, it is loved by many. Therefore, we decided that such a salad appetizer should definitely be on our list. and vegetables.

We will need the following products:

White cabbage - 1.5 kilograms;

Bell pepper - 2 kilograms;

Ripe tomatoes - 2 kilograms;

Carrots - 0.5 kilograms;

Onions - 0.5 kilograms;

Granulated sugar - 1 glass;

Vegetable oil - 0.5 cups;

Vinegar - 1 teaspoon;

Parsley (greens) - 1 bunch;

Black peppercorns - 1 teaspoon;

Salt - to taste.

Cooking method.

1. Let's start by washing all the vegetables very well, except onions, as well as cabbage and dry them or wipe them dry.

2. Then from the head white cabbage separate the top contaminated leaves, cut it in half, carefully cut out part of the head of cabbage from each half - we will not use it in the salad, and chop the rest into thin strips. This can be done using a regular sharp knife or a special shredder. The second option will significantly reduce your time preparing snacks.

3. Grate the peeled carrot roots on a coarse grater or cut into thin strips.

4. bell pepper We will remove the stalk and core with seeds, after which we will also chop it into strips.

5. U ripe tomato cut out the places where the stalk was attached to them, and then cut them into neat slices.

6. Chop the parsley quite finely.

7. Everyone is prepared vegetable ingredients put them together in a large bowl and mix them.

8. After this, add vegetable oil, sugar and salt to the vegetable mixture. Mix everything one more time and let it brew and let the juice flow for 1-1.5 hours.

9. Let’s not waste time while our appetizer is infusing; we wash the jars well and pasteurize them, as well as the lids. This must be done so that the workpiece can be stored for a long time and not deteriorate.

11. Hot snack quickly put into jars and seal. Then, according to the scheme already familiar to us, we turn it upside down, wrap it up and slowly cool it.

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Carrots and onions for the winter can be included in the most different blanks: caviar, marinated appetizer, salad, etc. Check out the new culinary selection.

Carrots and onions for the winter: recipes

Soup dressing

Ingredients:

Onion with carrots in equal quantities
- three liters of water
- table salt - three tablespoons

How to do:

Wash the carrot roots, cut off the peel, and grate them. Chop the onion into cubes, mix, compact into jars, fill with boiling brine, and immediately roll up. Containers with lids must be sterilized in advance.

What do you think?

Pickled snack

Ingredients:

Carrot
- onion
- liter of water
- salt – 60 g
- a teaspoon of coriander
- kitchen salt – 60 g
- sugar – 90 g
- citric acid – 1/3 tsp.

How to cook:

Chop the carrot roots into arbitrary slices. Chop the onion into half rings and place in layers in sterile containers. The marinade is prepared quite simply: pour granulated sugar into boiling water, add coriander and salt, boil for five minutes. Lastly, enter citric acid. Pour the boiling marinade over the vegetables and seal immediately.

Prepare and.

Peppers with carrots and onions for the winter

You will need:

Sugar – 5.1 tsp.
- acetic acid - a tablespoon
- kitchen salt – 0.6 tbsp.
- a glass of vegetable oil
- a kilogram of tomatoes, onions, peppers, carrots

How to prepare:

Wash the vegetables, cut off the peel. Chop the onions, carrots and peppers into strips and place in a cauldron or thick-walled saucepan. Grind the tomatoes through a meat grinder. You can also use a grater for chopping. Mix the tomato mass with the vegetables, mix thoroughly, simmer over low heat, add granulated sugar, add sunflower oil, and add salt. After boiling, boil the vegetable mixture for about 20 minutes. Add vinegar last and distribute into sterile jars.

Consider and.

Salad with tomatoes, carrots, onions for the winter

Required Products:

Onion – 0.3 kg
- sweet pepper – 0.1 kg
- tomatoes, carrot roots - half a kilogram each

For refueling:

Sunflower oil – 2.1 tbsp. spoons
- salt - half a tablespoon
- sugar - a small spoon without a slide
- a large spoon of table vinegar

How to do:

Wash the vegetables first, peel them in advance, and chop them into cubes. Grind the carrots on a coarse grater. Pour oil into each sterile jar and arrange the chopped vegetables. Add sugar and salt on top, add pepper. Pour vinegar, cover with lids, and sterilize for an hour. Wrap it in something warm.

Rate and.

Tomatoes with carrots and onions for the winter

Ingredients:

Tomatoes and tomatoes – 1.1 kg each
- a bunch of greenery
- garlic
- chili
- sweet pepper – a couple of pieces
- a tablespoon of coarse salt
- a pair of carnations
- sugar, apple cider vinegar - 2.1 tablespoons each
- black peppercorns – 5 pieces

How to cook:

Grate the carrots and fry in a saucepan in hot oil. Chop the sweet pepper into small cubes. Shred and hot chili, reduce the heat, leave the vegetables to simmer for 20 minutes. Add small diced tomatoes. Chop the chopped parsley with dill, add salt, add sugar, season with cloves and pepper, cook for 15 minutes with the lid closed. Add acetic acid at the very end. While hot, distribute into jars, screw on and cool.

Carrot and onion salad for the winter

Required Products:

A pair of garlic heads
- a kilogram of carrot roots and onions
- granulated sugar – 90 g
- acetic acid – 3.1 tablespoons
- two tablespoons (large) salt
- vegetable oil – 0.2 kilograms

How to cook:

Select aromatic and juicy varieties of root vegetables for cooking. Grate the peeled carrots. Chop the peeled onion into half rings. Chop the vegetables and fry in sunflower oil. Fry each vegetable separately. Thanks to this, they will retain their attractiveness and brightness. Peel the garlic head and chop with a knife. Once the vegetables have softened, place them in one pan. Add granulated sugar, butter, add garlic, add salt. You can add the oil that remains after frying. Pour in acetic acid, stir again, and proceed to canning. Vegetable mixture Distribute into heated containers and cover with lids.

Prepare and.

Mushroom caviar with onions, carrots for the winter

Required components:

Acetic acid – 4.2 tablespoons
- boiled mushrooms – 2 kilograms
- vegetable oil, onions – 500 g each
- laurel leaf – 3 pieces
- black pepper (peas) – 12 pcs.
- carrots – 495 g
- ground red pepper – 0.6 tsp.

How to cook:

Wash the mushrooms thoroughly, cut large ones into several separate pieces. Place the chopped mushrooms in a container, fill with cool water, and set to cook. As soon as the water boils, add salt, skim off the foam, and boil for 20 minutes. Place the mushrooms in a colander and discard. Chop the onion into cubes and grate. Fry in vegetable oil, add carrots, simmer while stirring until the contents become soft. Grind the mushrooms through a meat grinder and mix with stewed vegetables. Season, sprinkle with coarse salt, throw in bay leaves and peppercorns. Knit mushroom caviar about 50 minutes. Top up when finished acetic acid, stir. Place hot caviar in dry, treated jars and cover with sterile lids. Store the workpiece in a cool place.

What do you think?

Cucumbers with onions and carrots for the winter

You will need:

Spices
- carrot
- small cucumbers
- bulbs

For the marinade filling:

Small spoon of vinegar
- a tablespoon of salt
- sugar - a couple of tablespoons

How to cook:

Place the cucumbers in a dense layer in the treated jars, add the onion and carrots on top. Pour boiling water over it, drain after five minutes, and boil again. Pour in the marinade again. A total of 3 fills are required. Separately, prepare the marinade filling: add salt, granulated sugar, spices to clean water, boil for three minutes. Turn off the stove, immediately add acetic acid, stir. Pour hot filling over the cucumbers, screw the lids on tightly, and let cool completely.

Prepare and.

Recipe for lecho with onions and carrots for the winter

Required components:

50 ml sunflower oil
- medium onion – 4 pieces
- sweet pepper – 1.65 kg
- fresh tomatoes– 1.125 kg
- medium carrot root vegetable – 2 pieces
- garlic clove – 3 pieces
- laurel leaf – 3 pieces
- acetic acid – one and a half tablespoons
- kitchen salt to taste
- granulated sugar – 90 g

Subtleties of preparation:

Prepare containers: sterilize, dry. Grind the tomatoes in a meat grinder. Peel the sweet pepper seeds and cut each fruit into several pieces. Peel the onion and chop it into half rings. Chop the carrot roots into long pieces. Drain the tomato into a saucepan, bring to a boil over low heat, add the carrots, and cook for no more than a quarter of an hour. Add chopped onions, cook for five minutes.

Add salt to taste, add granulated sugar, pour in vegetable oil. After stirring, add the pepper and cover with a lid. After five minutes, stir. Lecho should be simmered over low heat for about 20 minutes. Be sure to stir the mixture. At the end of cooking, add acetic acid, add chopped garlic, add bay leaf. Lecho with carrots and onions for the winter ready!

Delicious salad with dried cilantro

Required components:

Carrot root vegetables – 0.7 kg
- a small spoonful of granulated sugar and salt
- vinegar essence – 45 ml
- onion
- garlic – 60 g
- red ground pepper and peppercorns - to taste
- dried cilantro

How to cook:

Wash the root vegetables, peel and rub with straw. It is better to use a grater for cooking Korean salads. Stir and leave for half an hour. After insisting, enter vinegar essence, add chopped cilantro, a mixture of peppers. Stir well again to better distribute the spices. Your product will need a couple of hours to soak in the marinade. Chop into strips, fry on vegetable oil to form a dark, brown color. Pour the contents of the frying pan along with the oil that remains after frying into the carrots. Chop the garlic cloves and mix with the carrots. Stir and let stand for half an hour. After cooling, you can begin packaging.

Salad with cabbage and bell pepper

Required Products:

Acetic acid – 50 ml
- granulated sugar – 3 tablespoons
- onion
- carrot root vegetable - a couple of pieces
- white cabbage – 1.1 kg
- a tablespoon of salt
- red bell pepper

How to prepare:

Prepare the vegetables: chop the cabbage into a narrow strip, grate the carrot roots on a coarse grater. Chop the onion into half rings. Mix the ingredients in a large bowl and leave for at least half an hour. Prepare salad dressing: Stir vinegar, granulated sugar, sunflower oil, and salt in a container. Add a mixture of spices to the general mixture and leave for a couple of hours. The salad will have time to be well saturated with spices and juices. Heat the containers and distribute them in vegetable salad.

Tomatoes with carrots and onions for the winter

Required components:

70 ml acetic acid
- sugar, sunflower oil - 0.2 liters each
- tomatoes – 3.1 kg
- one and a half tablespoons of kitchen salt
- granulated sugar – 0.2 kg
- carrot root vegetables - about a kilogram
- Bell pepper(multi-colored) – 2.1 kg

Subtleties of preparation:

Wash the tomatoes and grind them through a meat grinder. Pour the resulting mixture into a large saucepan. Peel the pepper, cut out the seed pods, and chop into pieces. Cut the peel from the carrot roots and chop on a grater. Place the container with the tomato mixture on a burning flame and cook for a quarter of an hour over low heat. Add grated carrots, season, add pepper, vegetable oil, stir thoroughly, cook for 25 minutes. After distributing the lecho, seal with lids.