How to seal carrots in jars for the winter. Carrot salad for the winter: recipes. Recipe for canned carrots with green peas

Preface

Carrot has one significant drawback– in the apartment it quickly begins to rot. If there are no conditions for its long-term storage, use our tips for preserving this healthy vegetable.

This incredible root vegetable contains almost all B vitamins, as well as vitamins C, E, K, PP. Don’t forget about the carotene contained in carrots, which is partially converted into vitamin A in the digestive tract. organic compound normalizes vision, promotes growth, improves digestion.

Nutritionists recommend carrots for therapeutic nutrition. The huge mineral complex contained contributes to proper operation the whole body. Carotene, which gives carrots their orange and yellow color, has an immunostimulating effect and is a powerful antioxidant. To strengthen your gums, it is best to use raw carrots. Of course, fresh vegetables contain the most vitamins, but with proper preservation you can retain maximum benefits.

The end of August - mid-September is the time to harvest carrots. As soon as the harvest is harvested, you need to think about preserving this root crop for the winter. Preserving carrots for the winter is not new. Even scientists have conducted various studies on the preservation of carrots, preserving carotene and all the available vitamins and positive properties of the root vegetable.

Studies have shown that water-salt seaming of carrots is the best way to preserve carotene and the positive properties of the vegetable. During the experiments, it was found that seaming carrots in a solution of 0.9% and 1.8% had a taste as close as possible to a fresh root vegetable. Therefore, if it is not possible in the basement, the recipe described below will come in handy.

For the most simple recipe To prepare ordinary carrots for the winter, you will, of course, need several kilograms of selected vegetables, water and ordinary salt. Don't forget about pre-sterilized jars and metal lids. The first step is to thoroughly wash the vegetables, remove roots and peels. At the same time, you can place a container of water on the fire or hob.

Dip the washed and peeled carrots into already boiling water for two to three minutes. Once the specified time has elapsed, remove the orange root vegetable from the boiling water and transfer it to a container with cold water. And only after that you can put the workpiece in jars. Vegetables can be stacked whole (preferably if the diameter of the carrots is no more than three centimeters) or cut into cubes, circles, or in other ways, depending on your imagination and skills. Your next step is to prepare the brine for seaming.

For this simple “potion” you will need only thirty grams of salt per liter of water. Dissolve the required amount of salt in the carrot cooking liquid, bring it to a boil again and pour it into the jars with carrots. Let's roll up, and hurray, you are prepared for winter. This recipe allows you to keep the taste as close as possible to fresh vegetables, so you can use the vegetable to make soups and even salads. Remember that you can store a small amount of grated vegetables in the freezer.

A more spicy version of canned carrots is suitable both for independent consumption and for preparing various snacks. First, audit your inventory. For the job you will need not only carrots and onions, but also salt, sugar, coriander or cumin, citric acid. We wash and peel the vegetables. Root vegetables can be cut into any arbitrary shape, but it is most convenient to cut onions into rings. Place this entire creation beautifully in sterilized jars and fill with marinade.

To prepare one liter of marinade, you will have to part with one liter of water, thirty grams of salt, add fifty grams of sugar, add 2 tablespoons of citric acid (less can be done if you don’t like it sour) and a tablespoon of spices. As soon as the marinade bubbles in the pan, it’s time to pour it into the contents of the jars and roll up this experiment with lids.

Korean carrots - a recipe for canning for the winter

And although the Koreans have nothing to do with the creation of this simple and aromatic snack, we will roll carrots in Korean style. To begin with, we carry out standard procedures with vegetables - wash, peel, grate. You will need garlic - one head per kilogram of carrots. Clean, chop, add to the grated mass. We also send ground hot red pepper there, you can also add a couple of pinches of black pepper.

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 do not know recipes for such carrot snacks. In fact, you can make a lot of different things out of carrots. delicious preparations, which not only diversify the 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;
• chilli 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 in a large gas or electric oven. Place the washed jars on a baking sheet, slide it into the cold oven, close the door and turn the heat up to full. After 20 minutes, turn off the oven and wait for the hot jars to cool slightly.

5. Divide the chopped garlic and 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 a 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 ( correct name using a Berner grater) chop the carrots into thin long noodles. Press the garlic cloves through a press, cut the onions into cubes.

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

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, add 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 preparation again, cover it with a large dish, place a weight on top of it and leave this whole 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 cider vinegar - 2 tbsp each. 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. Immediately place the carrot caviar into sterile jars, seal them with a sealer, 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

Sometimes it can be difficult to keep fresh carrots tasty and crunchy until spring. In order to preserve the harvest or stock up on carrots, you can make preparations for the winter. This is another convenient way to store vegetables. Carrots can be canned, pickled, fermented, and even made into jam.

Carrot preparations are useful, because beta-carotene contained in carrots is large quantities, is not destroyed by heat treatment, and carrots also contain a lot of fiber.

Table varieties (Nantes, Moskovskaya zimnyaya, Gribovskaya) with a juicy orange color and a small core are best suited for harvesting.

8 simple ways to prepare carrots for future use

We love carrots for their bright color, pleasant taste and abundance of vitamins. This vegetable grows quite quickly and has been pleasing summer residents with juicy root vegetables since mid-summer. Recipes for preparing carrots for the winter are not so complicated, and even a beginner in cooking can easily cope with preparing dishes from them.

Frozen carrots

The easiest way to prepare for winter is to freeze root vegetables. Of course, the carrots must first be thoroughly washed and peeled. Vegetables are cut differently. It all depends on how we plan to use it in winter. Circles - for soups, cubes for stews, straws - for pilaf. You can simply grate the carrots or put them through a food processor.

When freezing, it is important to consider two things. Carrots are immediately packaged in portions. And it’s better to pack frozen food in rectangular containers to save space. For example, place portions of carrots in plastic bags in a Tetra Pak milk bag. So the product will take less space in the freezer.

Dried carrots

Preparing dried carrots allows you to store them in any convenient place without using the refrigerator. These vegetables are convenient to use for making soups and gravy. Many people, especially children, love to eat dried carrots as snacks. This is a wonderful, vitamin-rich substitute for chips! In addition, dried carrots weigh very little and therefore are often used where “every gram counts” - in tourist travel.

To make it easier to dry the root vegetable, you first need to boil it. Carrot straws - about 10-15 minutes. And if we want to dry grated carrots, five minutes of cooking will be enough. After this, the root vegetables are cut in the right way, but not thicker than 5-7 mm, or tinder using a grater.

Then the carrots are dried at room temperature for several hours and then dried in the oven. The temperature in it should not exceed +75°C, and vegetables should always be dried in one layer. Then the product will retain maximum nutrients and will not lose its shape and color.

It is best to store dried carrots in glass jars, with tight-fitting lids. Before use, such carrots are pre-soaked.

Canned carrots

This method of harvesting for the winter is used when you need to preserve root crops in in kind. Small varieties of carrots - "Chantane" and "Parmex" - are excellent for canning, and just medium-sized root vegetables that grow in shaded areas summer cottage. Early varieties of carrots that are not intended for long-term storage are also canned. Such, for example, as “Tushon”, “Alenka”, “Vitaminnaya 6”, “Karotel”, “Nantes 4”, “Samson” or “Losinoostrovskaya 13”.

You can preserve carrots with or without spices and seasonings. It all depends on desire. This product is used to prepare many dishes, and it is indispensable in dietary nutrition.

To preserve carrots, they are first washed and peeled. The finished root vegetables are placed in a saucepan, 100-150 ml of water is poured onto the bottom and the carrots are kept on low heat with the lid closed for 15 minutes.

For the brine that will be used for canning, add 1 heaped tablespoon of salt to 1 liter of water. While the brine is boiling, carrots are placed in pre-sterilized jars. Small root vegetables are placed whole, and larger ones are cut into two parts.

Jars of carrots are filled with boiled brine to the very top and the sterilization process begins. Water is poured into a large saucepan, a sponge or cloth is placed on its bottom, and jars are placed on top. The water in the pan should reach the “shoulders” of the cans or even a little higher. The jars are covered with lids and kept in boiling water: half-liter jars for 35-40 minutes, and liter jars for 45-50 minutes. Then the jars are sealed with lids, turned over and, after covering them with a blanket or warm cloth, allowed to cool at room temperature. After a day, jars of carrots can be placed in a permanent storage location.

Carrot pickles

The advantage of salted vegetables over canned ones is their much greater preservation of nutrients, especially vitamins. The problem with pickles is always storage conditions. Salted carrots will need to be placed in a cool place. Ideal for cellar conditions. And this needs to be taken care of in advance.

For pickling, choose bright, orange root vegetables with a small core. Good-quality preparations are obtained from the varieties “Nantes”, “Gribovskaya” and “Moskovskaya Zimnyaya”. For pickling, root vegetables are washed. But whether to clean them or not is up to the hostess herself.

If there is a large volume of preparations for the winter, carrots are pickled in tubs in their entirety. To do this, washed root vegetables are placed in a tub. To make brine, add 60-65 g of salt to 1 liter of water and boil the water for 5 minutes. The brine is added to the tub after it has cooled and so that its level is 10-15 cm above the carrots. After this, a wooden circle is placed on top and oppression is installed. The tub should stay in the room for 4-5 days. And then it is taken out to a cool room for long-term storage.

You can also pickle carrots for future use by chopping them. To do this, washed root vegetables are grated on a coarse grater or cut into strips or slices. At the bottom of the container in which the workpiece will be stored, pour a little salt, place chopped carrots there - three-quarters of the volume of the container and fill with cooled brine prepared according to the same recipe. Like whole carrots, the slices are kept in the room for 4-5 days and placed in the cellar.

To be able to store salted carrots in the room, they must be sterilized. In this case, the filling is made at the rate of 30 g of salt per 1 water. The carrots are washed, peeled and cut into slices up to 1 cm thick. Jars with packed carrots are filled with hot, just boiled brine and, covered with lids, sterilized over low heat in boiling water: 0.5 liters - 40 minutes, and liter - 50 minutes.

In winter, salted carrots can be added to salads, vinaigrettes, soups, as well as hot dishes with meat, poultry or fish. If the carrots taste too salty, you need to soak them in water in advance, and extra salt will leave.

Pickling carrots

Marinating is a great way to prepare food in winter. Marinades of different compositions give dishes a completely unique taste. And almost no one remains indifferent to the crispy texture and sweet and sour notes of pickled vegetables.

In order to prepare the marinade, take 1 tbsp per 1 liter of water. a heaped spoonful of salt and 2 tbsp. spoons of granulated sugar. In addition, for this volume of liquid, use 100 g of apple or regular vinegar, or 1 tbsp. spoon vinegar essence. Add 6-7 pcs to a 1 liter jar. peppercorns, 4 cloves and allspice, 1-2 pcs. bay leaf, greens and 2 cloves of garlic. Dill, parsley, cherry, horseradish or apple leaves are used as greens.

The carrots are thoroughly washed, peeled and placed in boiling water for 5 minutes before slicing. Root vegetables can be cut into cubes, circles or strips. Seasonings and herbs are placed at the bottom of the jars, carrots are placed on top of them, and the boiled marinade is poured over everything. After this, the jars are covered with lids and sterilized in a saucepan with water: half-liter jars - 12-15 minutes, and liter jars - 20-25 minutes.

Tips for pickling carrots:

• The greens that will be added to the jars are thoroughly washed under running water.
• Whole cloves of garlic are placed in jars. Then the liquid in the jars does not become cloudy.
• The contents of the jars are filled with hot brine to the very top.
• After all work is completed, the jars are turned over and allowed to cool, covered, for about a day.

Pickled carrots go great as a juicy, spicy appetizer. It is good to add to winter salads, vinaigrettes, and also used for stewing. meat dishes or as a side dish.

You can find a step-by-step recipe for making pickled carrots with apples on our Suseki website.

Vitamin winter snacks and salads

Compound dishes to which carrots are added are made from various vegetables - sweet peppers, tomatoes, eggplants, onions and garlic. The taste of such salads is also well complemented by sour apples. And if vitamin C is destroyed during heat treatment, carotene, for which we value carrots so much, remains intact.

Vegetables and spices for salads and appetizers can also be arranged in different ways. In addition, you can diversify your dishes by changing the shape of the cut. Carrots with vegetables are usually stewed under a lid for about 20 minutes, then refined vegetable oil. Approximately 150 ml per 1 kg of vegetables. And a minute before it’s ready, add a little vinegar.

Jars with hot carrot-vegetable mixture are covered with lids and sterilized. They can be stored at room temperature. Before serving, this preparation is usually placed in the refrigerator for an hour. Such salads and appetizers are an excellent independent dish. They are also used for making sandwiches and as an additive for borscht or soups.

Orange jam

Everything about this winter preparation is captivating - the bright festive color, the pleasant delicate texture and, of course, the unusual taste. Therefore, carrot jam often becomes a favorite delicacy of everyone who tries it. The recipe for such jam is not much different from sweet preparations that are made from fruits or berries.

For 1 kg of root vegetables, take up to 1 kg of granulated sugar and 2 g of citric acid (or juice from half a lemon). First, the carrots are washed, peeled, cut into small slices or circles, sprinkled with sugar and left for a day at room temperature so that they produce juice.

The next day, add a little water to the pan with the candied carrots, put it on low heat and cook until tender. Usually about 30-40 minutes. Then add citric acid or freshly squeezed lemon juice to the jam and cook for another 3-4 minutes. Hot jam must be poured into jars. You can diversify the taste of this carrot delicacy by adding vanillin, cinnamon or mint leaves when cooking.

Candied carrots

Everyone loves candied fruits! This is a desirable delicacy and a wonderful decoration for baked goods and cakes. And making candied carrots is not at all difficult.

First you need to wash the carrots, peel them and cut them into circles or cubes. Then all this is placed in a saucepan and brought to a boil twice. After the first and second boil, the water is drained. Then add granulated sugar to the carrots (1.5 cups per 1 kg of root vegetables) and place the pan on low heat. Under influence high temperature the carrots will begin to release juice and the sugar will melt. At the same time, you must remember to carefully stir the contents of the pan so that the carrots and sugar do not burn.

Boil the candied fruits for 20-25 minutes, drain in a colander and allow excess liquid to drain. The resulting syrup can be poured into a jar and used in everyday cooking. For example, such aromatic syrup is a good addition to morning coffee.

Then they begin to dry the candied fruits on a baking sheet covered with parchment paper. If the room is sufficiently well ventilated, drying can be done in the room. However, this process will take some time. You can easily speed up drying in the oven. 45-50 minutes of blowing at a temperature of +45°C is enough, and the candied fruits are ready. While they are still quite soft, they are rolled in granulated sugar and removed for permanent storage.

8 simple ways preparing carrots for future use We love carrots for their bright color, pleasant taste and abundance of vitamins. This vegetable grows quite quickly and already from mid-summer it pleases summer residents with juicy fruits.

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. At 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

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:

Exist different ways prepare carrots for the winter. In the cellar, root vegetables can be successfully kept fresh until spring, but in an apartment this will be problematic. Therefore, carrots can either be frozen or canned. Various salads are prepared from carrots; they are added to lecho, adjika, and soup dressings. You can even make jam from carrots.

First of all, you need to sort out the carrots. All root crops with signs of spoilage and those damaged during harvesting are rejected. In addition, it is recommended to sort root vegetables by variety and size, placing large, medium and small specimens separately.

You can’t wash root vegetables; if large pieces of earth stick to them, just gently shake them off. Before storing, vegetables should be air dried, protected from direct sunlight. Optimal temperature storing carrots at 0-2 degrees Celsius.

Storage methods:

• In strong plastic bags. Prepared root vegetables are placed in bags mixed with sawdust. Keep the bags in the cellar without tying them. You can sprinkle a layer of dry onion peels on top of the vegetables.

• In boxes. Root crops are laid in rows so that they do not touch each other, sprinkled with dry pine sawdust. Instead of sawdust, you can use dry onion or garlic peels. Traditionally, root vegetables are sprinkled with clean river sand.

• In clay. The method is effective, but inconvenient. You need to dilute the clay to a semi-liquid consistency. Pour a layer of clay into a box covered with film and lay out a row of carrots so that all the root vegetables are covered. Let it dry, then put a layer of carrots again and fill it with clay and so on.

Interesting facts: carrots are healthy in any form. After heat treatment, root vegetables lose some of their vitamins, but boiled carrots much better absorbed by the body.

Freezing carrots

It is difficult to keep carrots fresh in an apartment, since it is impossible to find a place where the temperature required for storage is stably maintained. After all, it’s unlikely that anyone will dedicate an entire refrigerator to storing vegetables. Therefore, the owners freezers It's easier to freeze carrots.

Carrots are usually frozen in chopped form. It can be grated or cut into cubes, circles, or cubes. The choice of cutting option depends on what dishes you plan to add freezing to.

You can freeze carrots in small containers, bags or molds. The latter option is well suited for freezing finely grated carrots or carrot puree.

The easiest option is to freeze grated carrots in bags. The grated carrots are placed in a bag in a thin layer and tied, releasing the air. You should get a flat “pancake”. If the carrots are frozen in a thin layer, then in winter it will be easy to break off the required portion from a piece without defrosting.

When freezing carrots cut into mugs or cubes, it is better to first arrange the vegetables in a single layer on a tray and “freeze” them for 1-2 hours in the freezer. Then you can pour the vegetables into a bag or container and store them. With this freezing method, the pieces do not stick together, and you can take the right amount.

Canned carrots

Canned carrots can be used to prepare various dishes that use boiled carrots. It can be put in salads, first courses, and added to side dishes. The preparation is prepared without vinegar, so it tastes like regular boiled carrots.

• 2 kg carrots;
• 1 liter of water;
• 1 tablespoon salt;
• 1 teaspoon granulated sugar.

We wash the carrots well, peel them and wash them well again. Cut the carrots into circles 0.5-0.7 cm thick.

Read also: Zucchini jam for the winter - 11 recipes

Let's wash the jars well and sterilize them in any way that is convenient for you. Place carrots in jars. Now we prepare the brine, it is not difficult to do, just boil water and add sugar and salt to it. Pour brine into jars. Cover the jars with boiled lids.

Place the jars in a saucepan with a plastic grid on the bottom. If there is no such pan, then you can simply lay a clean kitchen towel on the bottom, folded 3-4 times. Place the jars in the pan and pour warm water so that it reaches the level of the hangers. Bring the water in the pan to a boil, then reduce the heat and keep the 1-liter jars in boiling water for 20 minutes. Then carefully remove the jars one by one and immediately close them tightly.

We turn the rolled up jars upside down to make sure they are properly closed. Cover the top of the jars with a warm blanket and leave until cool.

Spicy pickled carrots

Spicy pickled carrots are a very tasty appetizer.

• 2 kg of small carrots;
• 4 tablespoons salt;
• 4 tablespoons of sugar;
• 100 ml vinegar (9%);
• 2 liters of water;
• 1 head of garlic;
• 5-7 black peppercorns;
• 2-3 bay leaves;
• 2 pods of hot pepper.

First you need to prepare the marinade. Boil water, add salt and sugar. We will stir until the salt and sugar crystals dissolve. Then pour in the vinegar and immediately turn off the heat.

Wash the jars and let them dry. Place bay leaves on the bottom. Peel the garlic, cut the cloves in half and put two halves in jars. Place hot peppers in a jar. If we want to make the preparation spicy, we can put the whole pod in a liter jar. To make the taste of the preparation softer, you can add half a pod or 2-3 rings.

Peel and wash the carrots. If it is very small, you can put it whole in jars. Cut larger root vegetables into pieces. Pour the cooled marinade into a jar with carrots. Cover the jars with lids and sterilize the canned food in boiling water for 20 minutes ( liter jars).

Soup dressing in jars

You can prepare soup dressing for the winter from carrots with onions and bell peppers. We preserve this dressing in jars; it is convenient to use small jars so as not to store opened cans for a long time.

• 500 gr. carrots;
• 500 gr. Luke;
• 300 gr. bell pepper;
• 250 gr. tomatoes;
• 200 ml vegetable oil;
• 1 teaspoon salt.

Wash all vegetables, peel carrots, onions and bell peppers. Chop the vegetables as you would normally cut them for making soup. Cut the onion into cubes, grate the carrots, and cut the pepper into strips.

Scald the tomatoes with boiling water, then pour cold water over them and remove the skins from them. Cut the tomatoes into small cubes.

Take a frying pan and pour some oil into it. Fry the onion in oil. Remove the finished onion from the dish with a slotted spoon, trying to ensure that the oil remains in the pan. Then fry the carrots in the same oil. Cook the carrots covered over low heat, stirring occasionally. You need to cook until the carrots are soft. Remove the carrots with a slotted spoon and transfer them to the onion.

Fry the bell pepper in the same frying pan; it must first be cut into small cubes or thin strips. During the frying process, you need to add oil if it becomes low.

Transfer the roasted peppers to a saucepan. And simmer diced tomatoes in a frying pan. It is better to fry the vegetables separately, as they require different cooking times.

Mix all the vegetables in the pan and add salt. Simmer over low heat for 15 minutes. We taste the dressing and add some salt if necessary. We pack the hot dressing into sterilized jars, pack it tightly, compacting it with a spoon so that no air remains. We roll up the jars with boiled lids, turn them over and wrap them until they cool completely.

Advice! You can prepare this dressing without adding tomatoes.

Carrot juice for the winter

Useful ones can be prepared for the winter. For juice you need a bright orange carrot and preferably medium size; large root vegetables are less sweet.

Read also: Quince compote for the winter - 9 recipes

Carrots need to be washed and peeled well.

The most convenient way to prepare carrot juice is with a juicer. Leave the resulting juice to settle for 40 minutes. Then strain through a strainer or double-folded gauze. If the juice seems too concentrated, it can be diluted a little with boiled water. And to add a special taste and aroma, you can add juice squeezed from an orange to carrot juice.

Pour the juice into a saucepan, bring to a boil and simmer over low heat for 7 minutes. Under no circumstances should we let the juice boil too much, this will destroy the vitamins. If desired, you can add sugar and citric acid to the juice to taste. Pour the juice into clean jars and sterilize them in boiling water for 25 minutes (liter jars). Close tightly and wrap until completely cool.

Korean carrots

A popular snack is Korean-style carrots. It can also be prepared for the winter.

• 3 kg carrots;
• 500 gr. onions;
• 100 gr. garlic;
• 200 gr. Sahara;
• 2 tablespoons of salt;
• 100 ml vinegar (9%);
• 100 ml refined vegetable oil;
• 1 pack of spices for making carrot salads.

We peel the carrots and grate them using a special grater into thin and long strips. Peel the onions and garlic, cut them thinly into halves or quarters of rings. Pass the garlic cloves through a press.

Place the chopped vegetables in a saucepan, mix and sprinkle with sugar and add salt. Pour oil and vinegar into the vegetables, sprinkle the vegetables with seasonings. Leave the salad to infuse in the refrigerator for 8-12 hours. The salad is basically ready. But to preserve it for the winter, you will need to work harder.

Place the carrots along with the juice into clean half-liter jars. Cover the jars with lids and sterilize in boiling water for 10 minutes. We close the jars hermetically and cool them “under a fur coat.”

Carrot salad with onions and bell peppers

Very tasty, onions and peppers are not difficult to prepare.