How to prepare boiled carrots for the winter. Recipes for delicious canned carrots for the winter. Step-by-step recipe - carrots for the winter in jars without sterilization

The well-known carrot contains an impressive amount of vitamins and minerals. Just two pieces contain daily norm vitamin A, which has a beneficial effect on vision. If a person is deficient in this vitamin, there is a risk of night blindness. And big influence carrots have an effect on:

• Cardiovascular system. Regular consumption of carrots reduces the risk of stroke.
• Gastrointestinal tract. Effectively helps with constipation and hemorrhoids.
• Kidneys and liver. Carrots perfectly cleanse the body and remove excess fluid and bile.
• Skin. Prevents the appearance of wrinkles and rejuvenates, smoothes the face.

To be healthy and young all year round, it is necessary to consume this valuable vegetable. There are a huge number of recipes for preparing carrots and other vegetables for the winter. If the summer carrot harvest turned out to be a success, then you can certainly use one or more recipes and do your own canning.

It could be:

1. Chopped or grated frozen carrots.
2. Salty preparation with pepper.
3. Canned in in kind with pepper and salt.
4. Sterilized pickled carrots with peppers.
5. Marinated preparation with pepper.
6. Preparation in the form of salads from carrots and other vegetables.
7. Preservation in the form of juice or puree.
8. Carrot jam or jam.

Frozen carrots very easy to prepare. To do this, you need to wash, peel and cut the root vegetable in any convenient way. Pack into containers and put away freezer. Keep the carrots this way maximum amount vitamins In winter, it can be eaten raw or added to various dishes. For example, soups or salads.

Salted carrots are also preserved a large number of useful substances. It is convenient to prepare and add to soups, salads, and hot dishes. There are several ways to pickle root vegetables:

Salted whole carrots for the winter

Ingredients:

• Carrots - to taste.
• Salt - 60 grams.
• Water - 1 liter.
• Pepper - a pinch.

Preparation:

Wash and peel the carrots well. Boil water and add salt. Stir until completely dissolved and boil for another five minutes. Turn off the heat and leave until completely cool.

Prepare a wooden container. It should be deep and wide so that whole carrots can be laid in rows. Place and pour brine ten to fifteen centimeters above the carrots. Place the container under the press and leave at room temperature for four to five days. Then, move the carrots from the kitchen to a cool place and leave them there until winter.

Don't be afraid that you can over-salt the carrots. If there is a lot of salt, then before serving or adding it to dishes, the carrots should simply be kept in filtered liquid.

Pickling chopped carrots for the winter

Ingredients:

The quantity of products must be taken according to your taste.

Preparation:

Peel the carrots, wash them and cut them into slices or any other shape. Take a container made of glass or wood, sterilize it and sprinkle a little salt and pepper on the bottom. Place the pieces in the container, not reaching about one quarter of the way to the edge.

Prepare the brine. To do this, you need to boil the liquid, add salt and wait another five minutes, turn off the heat. Leave the liquid to cool. Next, fill all the carrots in the jars with this brine. Press down tightly in any convenient way and leave it this way for four to five days at room temperature for better fermentation. Then, transfer from the kitchen to a cool place.

Recipe for pickling carrots with sterilization for the winter

Ingredients:

• Water - 1 liter.
• Salt - 30 gr.
• Pepper - 1 pinch.
• Carrot

Preparation:

Wash the carrots, peel them and immediately place them in boiling water. Let it cool a little and cut into small circles. Prepare a glass container and place the carrots there.

Cook the brine exactly as described in the recipes above and pour the juice over the vegetables. Cover the jars with a lid and place them in a wide saucepan filled with water. Place on fire to sterilize. The boiling time depends on the volume of the glass container. If the jars are half-liter, then they should be sterilized for forty minutes, but if they are liter, then fifty. To prevent the jars from bursting, it is best to lay any fabric on the bottom of the pan.

Very tasty carrots are obtained in various marinades. If you already have quite a lot of experience in conservation, then you can safely experiment with product composition and prepare at your own discretion. Add something new and piquant or, conversely, remove an ingredient that is not suitable for the taste of the household.

Pickled carrots for the winter. Recipes - very tasty!

Preparation:

Take a carrot, peel and remove excess skin well and rinse. Boil water, add salt and place the root vegetable in it. It is advisable to cook for another three to five minutes and remove. Cool, cut into any shape you like. Do not pour out the water, but add all the seasonings and spices. Stir and boil for five minutes.

Prepare a glass container and place vegetables there. Pour boiling juice, cover with sterilized lids and place the jars in a wide pan of water. It is necessary to boil the workpiece for twenty to twenty-five minutes. Then roll up the lids, turn over and leave to cool under a blanket. After about a day, remove the jars from the kitchen to a cool place.

Bulgarian pickled carrots for the winter

This is a very simple recipe that does not require any special skills or years of experience in the kitchen.

Ingredients:

• Salt - 30 grams.
• Granulated sugar - 60 grams.
• Acetic acid - 100 milliliters.
• Vegetable oil - 200 milliliters.
• Garlic - 60 grams.
• Pepper - 1 pinch.
• Carrot.

Recipe:

Wash the carrots, peel and cut crosswise, approximately one centimeter thick. Boil water and place the vegetable in it for four to five minutes. Do not pour out the water, but add sugar and salt to it.

Prepare jars, pour into the bottom acetic acid, vegetable oil, put garlic and carrots on top. Pour brine over the salad and boil the container in a saucepan for about fifteen minutes. Roll it up and put it under a blanket.

Recipe for carrot salad for the winter "Autumn"

Very tasty and tender salad from carrots for the winter. The recipe is simple but original.

Ingredients:

Recipe:

Make a blank. Peel and wash the carrots. Grate with the largest cloves or cut into small strips. Wash the tomatoes and chop them very finely. Grind the garlic through a press.

First, fry the carrots, after five minutes pour in the tomatoes and add garlic, sugar and salt. Mix the salad well and add the rest of the seasonings. Simmer on low power under the lid for about twenty minutes. Always make sure it doesn't burn and stir the salad. After twenty minutes, add acetic acid, mix well again and let the salad simmer for another minute.

Prepare a glass container and place the workpiece in it. Pour boiling water over the lids and roll up the jars. Turn over the jars of salad and cover with a blanket. After a day, put it in the pantry.

If everything is done correctly, then this salad can be stored in a dark and ventilated area for about a year. But most often, such preparations cannot wait until winter, because they are very quickly eaten by household members and guests.

Korean carrot salad recipe for the winter

Many people love such a tasty snack, but few people know that Korean carrots can be easily prepared yourself.

Ingredients:

Recipe:

Take carrots, rinse well, peel and grate on a Korean carrot grater. Chop the garlic or squeeze it through a press.

Prepare a sterilized jar and place hot peppers, carrots, and garlic on the bottom. Pour boiling water over this entire salad and leave for fifteen minutes.

At this time, prepare the filling. Pour sugar, salt, vegetable oil and vinegar into the boiling liquid. Mix thoroughly and boil for five minutes. Drain the cooled water in the jar and immediately fill the container with the salad with the hot marinade. Roll up and cover with a blanket for about a day. Then take it to a cool, dark place.

Carrots are delicious and healthy vegetable. In addition, preparing soups, side dishes, salads and main courses is practically impossible without it. From carrots you can prepare salads, snacks for the winter, make purees, juice and even sweet jam.

Pickled carrots can be served as an independent side dish, or added to salads or snacks.

You will need 2 kg carrots, 1.5 liters of water, 1.5 tbsp. 9% vinegar, 1/4 tbsp. salt, for each half-liter jar 1 clove of garlic, 1 tsp. dill seeds

Preparation. rinse well, peel and cut into cubes. Sterilize jars and lids. Pour 1 tsp into each jar. dill seeds, add a clove of garlic and tightly pack the chopped carrots. Prepare the marinade: mix water, vinegar and salt, bring to a boil and cook until the salt dissolves. Pour the hot marinade over the carrots, not reaching 1 cm from the edge of the jar, close the lids and roll up.

This appetizer can be prepared for the winter or served immediately, allowing it to brew a little.

You will need 1 kg of carrots, 2 kg of tomatoes, 1 onion, 1 head, 1/2-1 tbsp. sugar, 1 tbsp. salt, 5 g ground cinnamon, 1 tbsp. vegetable oil.

Preparation. Wash the vegetables well, peel the carrots, remove the stems and skins of the tomatoes (optional) and mince them together with the onions and garlic. Place everything in a deep saucepan, pour in the oil, add salt, sugar (depending on the sweetness of the carrots) and cinnamon. Place the pan over low heat and cook, stirring occasionally, for about 2 hours. Then place the finished caviar in sterilized jars and roll up.

Carrots in Korean

This very popular savory snack is very easy to prepare.

You will need 1/2 kg carrots, 1 onion, 2 cloves of garlic, 3-4 tbsp. vegetable oil, 2 tbsp. 9% vinegar, 1/2 tsp. sugar, 1 tsp. ground red pepper, salt and ground coriander to taste.

Preparation. Wash the carrots well and grate on a special grater for Korean carrots. Sprinkle with salt, mix well with your hands and leave for 10 minutes. Then add chopped garlic, sugar and pepper to the carrots. Cut the onion into half rings, fry until golden brown and remove (it can be used in another recipe). Pour the oil in which the onions were fried into the carrots, add vinegar and mix well. Place the finished carrots in jars, close the lids and store in the refrigerator.

An interesting option for a simple and quick snack.

You will need 1 kg of carrots, 1/2 kg of onions, 1 liter of water, 2 tbsp. citric acid, 2 tbsp. salt, 4 tbsp. sugar, 1 tbsp. cumin or coriander seeds.

Preparation. Wash the carrots, peel and cut into strips (or circles). Peel the onion and cut into rings (or half rings). Place vegetables in sterilized jars. Prepare the marinade: mix water, sugar, salt, citric acid and cumin (or coriander) seeds, bring to a boil and cook for a couple of minutes, stirring. Pour the prepared marinade over the vegetables and roll up immediately. You can simply close the boiled lids and store the salad in a cool, dark place.

You can ferment not only cabbage. Carrots are perfect for these purposes.

You will need 1 kg of root vegetables, half an onion, 1-2 tbsp. salt, 1 tbsp. sugar and a small piece of horseradish root.

Preparation. Peel the carrots and finely chop them (you can use a Korean carrot grater). Peel the horseradish and grate it on a fine grater. Mix everything, add salt and sugar. Place the vegetable mixture in a saucepan, compact it, and put pressure on top. Cover the pan with a cloth or gauze and leave for 6-8 days at room temperature. Then place the pan with carrots in a room with a temperature of 10-15°C for 5-6 weeks. During this time, the carrots will release juice and infuse in it. If this does not happen, you can add a little salted water (dilute 1 tablespoon of salt in 1 liter of water).

Carrot juice is very beneficial for digestion, it contains many vitamins and microelements.

You will need 1 kg of carrots and a little lemon juice.

Preparation. Wash the carrots thoroughly with a brush, peel upper layer and squeeze the juice in a juicer. Add lemon juice, pour the juice into jars, sterilize and seal.

Carrots are a versatile vegetable that can be used in literally any dish: soups, salads, cereals, drinks and even desserts! Many housewives prefer to harvest carrots for the winter, so as not to bother with preparing them for their culinary experiments in the future. There are many recipes for canning this vegetable.

Carrots are a versatile vegetable that can be used in literally any dish.

To salt the root vegetable, you will need:

• 1 liter of water;
• 65 grams of salt;
• 2 kilos of carrots.

How does salting happen:

1. First, the marinade filling is prepared. The salt is dissolved in boiling water, and then the brine is boiled for another 5 minutes. The liquid is removed from the heat and cooled.
2. At this time, the root vegetable is being prepared. The carrots are washed and peeled.
3. The vegetable is placed in a prepared clean container, and then filled with cold brine. It is worth considering that the brine level should be 10 centimeters higher than the last layer of root vegetables.
4. A wooden circle is placed on the top layer of carrots, and pressure is placed on it.
5. The container is left at room temperature for 4 days, and then mixed in the cold and stored in this state until winter.

If, when testing the appetizer, it turns out that it is too salty, the carrots should be soaked in cool water before serving.

Korean carrots for the winter (video)

Carrots for the winter: a golden preparation recipe

There are also golden recipes for cooking canned carrots, that is, tested by time and people. One of them is the simplest way pickling root vegetables for the winter.

Required ingredients:

• 3.5 kilos of carrots;
• 50 grams of salt;
• 50 grams of sugar;
• 2 liters of water;
• 250 milliliters of 6% vinegar.

There are also golden recipes for preparing canned carrots, that is, time-tested and people-tested

How to prepare a snack at home:

1. The carrots are washed, peeled, cut into circles, and blanched in lightly salted water for 5 minutes. Add 20 grams of salt to 1 liter of water.
2. The finished carrots are transferred to a sterilized container.
3. The marinade filling is cooked in a separate bowl. Salt and granulated sugar are mixed with water, placed on the stove and completely dissolved. Then vinegar is poured into the liquid, and the bowl is immediately removed from the burner.
4. Carrot pieces are poured with hot marinade, covered with lids and sent for sterilization. Semi liter jars should be processed within 20 minutes.
5. The container is rolled up, placed upside down and insulated.

The prepared preparation can be used as an appetizer for main courses of meat or fish, and also as an ingredient for simple salads.

Delicious carrots for the winter in jars without sterilization

You can prepare a delicious carrot preparation without sterilization. This preparation significantly saves the housewife’s time, and also allows you to get a delicious crispy snack.

In order to prepare it, you need:

• 2 kilos of carrots;
• 1 kilo of tomatoes;
• 2 tablespoons of salt;
• 2 pods of yellow bell pepper;
• 50 grams of parsley;
• 2 cups olive oil;
• 2 chili pods;
• 3 garlic heads;
• 150 grams of granulated sugar;
• 1/3 cup 9% vinegar.

You can prepare delicious carrot preparations without sterilization.

How to do:

1. All ingredients are washed and, if necessary, peeled, stems and seeds removed.
2. Carrots are cut into strips.
3. Peppers, peeled garlic and tomatoes are passed through a meat grinder.
4. The parsley is washed, dried and chopped with a knife.
5. All prepared vegetables and herbs are placed in a pan.
6. Spices are poured into the same container, oil and vinegar are poured.
7. Everything is mixed and sent to the fire. After boiling, this salad must be cooked for 1 hour.
8. The hot snack is placed in sterilized jars and immediately sealed using a preservation key.

After cooling completely, these delicious winter twists should be stored in the refrigerator.

How to salt carrots for winter soup?

In order to use pre-canned carrots in soups, they must be properly prepared.

Mostly, salted carrots are used in soups, so when preparing them, the recommended proportions of salt and water should be strictly observed, otherwise the root vegetable may turn out bland or over-salted. To avoid this, it is better to use ready-made recipes. The most successful of them are discussed below.

Pickling with dill

This preparation has a subtle aroma of dill. Therefore, it is recommended to do it only for rich soups, for example, borscht, cabbage soup, and rassolnik. To pickle root vegetables, you will need:

• 1 kilo of carrots;
• 4 tablespoons of salt;
• 50 grams of dill.

You can prepare original carrot-dill rolls for soups using the following step-by-step technology:

1. First of all, the carrots should be peeled and washed. Next, the root vegetable is grated on a fine grater.
2. Fresh dill is rinsed, dried, chopped with a knife and added to the carrot pulp.
3. Then salt is added to the resulting mixture. Everything is thoroughly mixed and kneaded with your hands so that the grated carrots release their juice.
4. Salted carrots and greens are placed in pre-sterilized containers. The mass must be compacted thoroughly so that the carrots release as much juice as possible.
5. Next, you need to close the container using a regular plastic cover. To keep the prepared soup dressing fresh for as long as possible, it should be refrigerated.

By the way, this dressing can also be eaten as a regular carrot salad. To make it tastier and more varied, you can add fresh tomatoes and cucumbers to the salted carrots.

Salting with spices

You can improve the taste of bland soups by adding carrot dressing with spices.

Such preparations are made in jars from the following products:

• 500 grams of carrots;
• 0.5 glasses of water;
• 0.5 cups 6% vinegar;
• 0.5 cups olive oil;
• 3 garlic cloves;
• 2 dessert spoons of oregano;
• 1 dessert spoon of salt;
• 0.5 dessert spoon of dry mustard;
• 0.5 dessert spoon of ground black pepper.

You can improve the taste of bland soups by adding carrot dressing with spices.

How to salt:

1. Washed and peeled carrots are cut into circles.
2. Carrot pieces are blanched in boiling water for 3 minutes, and then transferred to a pre-sterilized container.
3. Seasoning is poured onto the carrots.
4. Peeled garlic is chopped with a knife and transferred to the finished carrots. The jar is covered with a lid and shaken so that all the ingredients are mixed.
5. In a separate enamel bowl, prepare the marinade from water, vinegar and oil. The liquid is mixed, brought to a boil, removed from the burner and poured into the carrots.
6. The snack is sealed, placed upside down, wrapped in a blanket and left to cool completely.

You can open the prepared product after 2 weeks.

Delicious carrot caviar (video)

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.

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 it is necessary to preserve the root crop in its natural form. 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.

In this video, experienced gardener and housewife Zinaida Petrovna talks about how to properly preserve carrots at home.

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. a spoonful of 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.

A step-by-step cooking recipe can be found on our 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 and vegetables are usually stewed under a lid for about 20 minutes, then refined vegetable oil is added to them. 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.

In this video, Klavdiya Korneva talks about a step-by-step recipe for making candied carrots.

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, and finally pour in vinegar essence, turn off the fire.
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 leaf 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 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. Warm canned food for 15 minutes in a container with 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.

That's why original recipe, a mixture of carrots, garlic and herbs, filled with bell peppers. 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 shavings of carrots 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 and store away from sunlight.

Bon appetit!