Recipes for canning carrots for the winter in jars. Carrot preparations for the winter: the best and most delicious time-tested recipes. Ingredients for making carrot lecho for the winter

Carrots as an edible root vegetable have been known to people since time immemorial. True, the “ancestor” of the modern orange “beauty” was a vegetable purple. Despite its exotic color, this carrot was widely used to treat various ailments, as well as for the prevention of cancer. And it’s not surprising - after all, the root vegetable contains a number of useful macro- and microelements, as well as vitamins B, A, PP, C, K. But carrots acquired their usual orange color as a result of the selection work of Dutch gardeners in the 17th century. It has been proven that drinking carrot juice has a beneficial effect on the condition of the skin, hair, and nails. Carrots are an indispensable ingredient for preparing many first and second courses - they are added fresh, dried, frozen, or canned. How to prepare carrots for the winter? Today we will tell you how to preserve carrots for the winter at home, and also reveal the intricacies of winter preparations of this universal root vegetable. We invite you to master the best step-by-step recipes with photos of carrots for the winter in jars - Korean style, lecho, salad with the addition of cabbage, pepper, vegetable oil, dressing with beets, without and with sterilization. If desired, you can prepare carrots for the winter different ways, which will significantly diversify the everyday and holiday menu. So, let’s stock up on carrots and start creating culinary masterpieces – it will turn out very tasty and healthy!

Carrots and onions for the winter - a very tasty snack recipe with step-by-step photos

The recipe for this carrot snack for the winter is quite feasible even for novice cooks, and it contains the simplest and most affordable ingredients. Carrots in combination with onions are a classic addition to borscht, soups, sauces and salads. And with the help of our step by step recipe With the photo you can easily prepare tender and aromatic canned carrots and onions for the winter. In addition, such a savory appetizer will be an excellent “snack” - just spread it on a piece of fresh black bread. Very tasty thing!

Ingredients for a delicious winter carrot recipe:

• carrots – 1 kg
• onions – 1 kg
• garlic – 2 heads
• vegetable oil – 200 ml
• sugar – 100 gr.
• salt – 2 tbsp.
• vinegar 9% - 3 tbsp.

Step-by-step instructions for a delicious recipe for preparing carrot snacks with onions for the winter

1. Juicy and aromatic autumn varieties of root vegetables are best suited for this snack. Peel the carrots and grate them on a coarse grater.

   
   

2. Cut the onion into half rings.

   
   

3. Chopped vegetables need to be fried in vegetable oil - each vegetable in a separate frying pan. Divide the amount of oil according to the recipe equally for carrots and onions. As a result of such separate roasting, vegetables will retain their brightness and attractiveness.

   
   

4. The garlic heads need to be peeled and chopped with a knife.

   
   

5. Once the vegetables have softened, you can transfer them to one pan. Then add sugar, salt, garlic and oil remaining after frying. Mix all ingredients thoroughly, cover with a lid, bring to a boil and simmer for 5 - 10 minutes. Then you need to pour in the vinegar, mix again and you can start canning.

   
   

6. Place the hot vegetable mixture into pre-sterilized jars and roll up the lids. After cooling, put it in the refrigerator. The shelf life of such carrot snacks is approximately 2 - 3 months. Just open the jar and you have a ready-made dressing for soup, frying for cabbage rolls or a delicious “spread” for a sandwich.

   
   

Korean carrots for the winter in jars - recipe without sterilization

Many people are simply delighted with the spicy spicy carrots in Korean. Of course, today such a snack can be found in any store, but there is nothing better than home cooking. We offer you a simple recipe for Korean carrots, which can be prepared in jars for the winter. In addition, this salad is prepared without sterilization - this will save time and avoid the unpleasant “fuss” with boiling water. And in winter, a carrot snack can be served with hot boiled potatoes and any meat dishes.

Ingredients for the recipe for preparing carrots in Korean style for the winter in jars:

• carrots – 0.7 kg
• salt – 1 tsp.
• sugar – 1 tsp.
• vinegar essence 70% – 45 ml
• vegetable oil – 20 ml
• onion – 1 pc.
• garlic – 60 gr.
• black and red pepper powder - to taste
• dried cilantro - to taste

Recipe instructions for preparing Korean carrots in jars for the winter

1. We wash, peel and grate the root vegetables into strips on a “Korean” grater. Place the grated carrots in a large bowl, sprinkle with salt and sugar. Stir and leave for about 30 minutes.
2. When the carrots are steeped, add vinegar essence, cilantro, a mixture of black and red peppers. Mix all ingredients thoroughly for better distribution of spices. Now you need to let the carrots brew and soak in the marinade for two hours. To do this, it is better to cover the container with a lid and send it to the refrigerator.
3. Cut the onion into strips and fry in vegetable oil until dark brownish. Then pour the contents of the frying pan, along with the remaining oil after frying, into the carrots.
4. Chop the garlic and add to the carrots. Stir and leave to steep again for 30 minutes. During this time, the onions and oil will cool down and you can start packaging them in jars, which need to be sterilized in advance. Boil lids for seaming in hot water.
5. The finished “Korean” carrots can be transferred to a cellar or other cool place. The appetizer turns out spicy, juicy and bright - a gourmet delight!

Delicious vegetable salad for the winter - with cabbage, peppers and carrots, onions, butter and vegetable oil

This salad contains the simplest and most affordable seasonal vegetables: cabbage, bell pepper, carrots. Used for refueling vegetable oil and vinegar. The taste of the vegetable salad is a little sweet, with a spicy spicy note. This recipe has long been considered a classic, but its popularity is beyond doubt - many housewives roll up at least a couple of jars of vegetable salad for the winter. Simple and delicious!

Ingredients for the recipe for vegetable salad for the winter in jars (finished product yield: 2 l):

• white cabbage – 1 kg
• carrots – 2 – 3 pcs.
• onion – 1 pc.
• bell pepper (red or other color) – 1 pc.
• vegetable oil – 100 ml
• vinegar 9% - 50 ml
• salt – 1 tbsp.
• sugar – 3 tbsp.

A step-by-step recipe for a delicious winter salad of carrots, peppers and cabbage:

1. First, prepare the vegetables: chop the cabbage, grate the carrots on a coarse grater, peel and cut the peppers into strips, and cut the onion into half rings.
2. In a large bowl, mix all the ingredients and leave to infuse.
3. For salad dressing, thoroughly mix vegetable oil, vinegar, sugar and salt.
4. Add the spice mixture to the chopped vegetables and let it brew again for 2 – 3 hours. During this time, the salad will be perfectly saturated with juices and spices.
5. We sterilize the jars in hot steam or in the oven. Transfer the infused vegetable salad into containers and cover with boiled tin lids. We take jars of salad for storage in a cool place - a cellar or basement.

If you want to enjoy the taste of a vegetable salad in the very near future, then you can close the jars with ordinary plastic lids and put it in the refrigerator. However, in this case you will have to consume the treat within a week.

Homemade carrot lecho for the winter in jars - a classic recipe

Lecho is considered one of the most popular types of preparing seasonal vegetables for the winter. And although this dish is Hungarian, we have been preparing homemade lecho for a long time and in a variety of variations. We present to your attention classic recipe lecho made from carrots and bell peppers on a tomato base. The finished product can be used as a savory sauce or ingredient for various dishes.

Ingredients for preparing homemade lecho with carrots in jars for the winter:

• tomatoes – 3 kg
• sweet pepper – 2 kg
• carrots – 1 kg
• vegetable oil – 200 gr.
• sugar – 200 gr.
• salt – 1.5 tbsp.
• vinegar 9% - 70 gr.

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

1. Tomatoes need to be washed and minced. Pour the resulting mixture into a large saucepan.
2. Peel the pepper from seeds and cut into pieces.
3. Peel the carrots and grate them on a coarse grater.
4. Place the pan with the tomato mixture on the fire and simmer over low heat for about 15 minutes.
5. Then add chopped carrots to the tomatoes. Add pepper, spices and oil according to the recipe. Mix everything thoroughly and cook for another 25 minutes.
6. While the lecho is cooking, we prepare the jars - sterilize them in the oven or steam them.
7. Now you need to add vinegar, boil for 5 minutes and immediately pour into jars. Roll up the lids. Turn it upside down and cover with a warm blanket. After cooling, we put it in the pantry for storage until winter. If desired, lecho can be served - the dish is completely ready.

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

Beetroot borscht is considered one of the most delicious first courses, and its preparation requires the most affordable ingredients. Hot, bright, aromatic, with herbs and a spoonful of sour cream - a plate of such fresh borscht is always a pleasure to eat for lunch or dinner. And with our borscht dressing with beets and carrots you will significantly save cooking time. For the winter, roll up a few jars of dressing with beets and carrots according to our simple recipe- and all you have to do is cook the broth, add potatoes and cabbage. That's it, the beetroot borscht is ready!

To prepare a dressing with beets and carrots for the winter, we stock up on the following ingredients:

• tomatoes – 300 gr.
• sweet red pepper – 1 pc.
• onions – 1 pc.
• carrots – 300 gr.
• vegetable oil – 70 ml
• beets – 1 kg
• vinegar 9% - 50 ml
• sugar – 2 tbsp.
• salt – 1 tbsp.

Preparing borscht dressing with beets and carrots for the winter in jars:

1. We clean and grate fresh carrots on a coarse grater. We also peel the onion and cut it into half rings.
2. Heat the frying pan and add a little vegetable oil. Fry the chopped vegetables until light golden brown.
3. While the carrots and onions are simmering on the fire, we begin peeling the beets. Grate into strips and add to the frying pan with other vegetables. All components need to be mixed and simmered for 10 - 15 minutes.
4. We wash the bell pepper, remove the stem and cut it into two halves. Then remove the seeds and cut into thin strips.
5. Chop clean tomatoes into pieces, which we pour into a saucepan and cook over medium heat. When the tomatoes are completely boiled, remove and rub the mixture through a sieve. At the same time, remove the skin and seeds.
6. Let the pureed tomato mixture cook again, adding stewed vegetables to the pan - onions, carrots, beets. We also add pepper, and then add salt, sugar and mix everything. You need to simmer for about 1 hour.
7. Then add vinegar and remove from heat. Now you can put the dressing into pre-sterilized jars. Cover with lids and place the jars in a large saucepan with boiling water.
8. After 20 minutes of sterilization, roll up the preserves and leave until completely cool. A closet or basement is ideal for storage.

It's hard to believe that carrots are so familiar to us orange color, which we eat every day, in ancient times was... purple. Unbelievable but true. Although, if it had reached this day in this form, it seems that we would love it no less. Try to imagine at least one day without carrots: soup, Olivier salad, vinaigrette or, for example, “Herring under a fur coat” are unthinkable without carrots. It gives them not only taste, but also a color, so bright and sunny, which gives rise to the desire to definitely try what is cooked. According to statistics, this is the most common vegetable after potatoes. In addition, this “girl from the dungeon” gives us energy, vigor, beauty and helps improve vision.

But not only numerous beneficial properties carrots are famous. Gastronomy has long been widely used for preparing the most variety of dishes, because this is the only vegetable whose properties only improve during culinary preparation. Carrots are added to salads, vinaigrettes, first and second courses, and served separately as a side dish. It is good boiled, canned, stewed, dried and raw, and is also simply irreplaceable in various preparations for the winter, again being one of the main ingredients. However, carrots are good on their own, so we suggest you save carrots for the winter, preparing carrots for the winter in the form of independent dishes, where they are finally given the main role. When the main crop is harvested, sorted and stored, it happens that there is still an incredible amount of carrots left, and this is where the question arises: “Where to put it?” The answer is extremely simple: canning, drying, pickling, preparing caviar and making jam. In a word, create real, tasty, healthy, sunny masterpieces from carrots, especially since interesting recipes There are many on this subject.

Canned carrots for the winter

The calculation is for 10 cans of 0.5 liters each.
Ingredients:
3.5 kg carrots,
50 g salt,
50 g sugar,
2 liters of water,
250 ml 6% vinegar.

Preparation:
Prepare the carrots: wash, remove damaged areas if necessary, peel and cut into circles. Blanch the carrots in salted water (20 g salt per 1 liter of water) for 5 minutes. Then fill the jars with it and pour hot filling, which is prepared as follows: dissolve sugar and salt in an enamel pan, bring to a boil, then add vinegar, bring to a boil again and remove from heat. Sterilize the filled jars for 20 minutes, then roll them up. Use your preparation as a side dish for meat dishes and for preparing salads.

Carrot marinade

Ingredients:
750 g carrots,
200 g onions,
1-2 tbsp. tomato paste,
100 ml vegetable oil,
120 ml of any broth,
1 tsp Sahara,
1 des.l. 3% vinegar,
2-3 bay leaves,
ground black pepper, salt to taste.

Preparation:
Heat the vegetable oil well, add the vegetables cut into strips, sauté for 10 minutes, then add tomato paste and sauté for another 10 minutes. Next, add broth, vinegar, sugar and simmer until done. 5 minutes before the end add Bay leaf and ground black pepper. Place the finished product hot in sterilized jars and roll up.

Carrots with horseradish and apples

Ingredients:
500 g carrots,
500 g apples,
500 g horseradish,
2 tbsp. vegetable oil,
2 stacks water,
2 tbsp. sugar (without top),
1 tbsp. salt (with top),
1 stack 9% vinegar.

Preparation:
Grate the washed and peeled carrots, apples and horseradish on a coarse grater. Mix everything, mix thoroughly and place in prepared jars (two 1-liter jars). Prepare a marinade from water, sugar, salt and vinegar. Pour it into jars, add 1 tbsp on top. l. vegetable oil. Cover the jars with lids and sterilize for 10 minutes. Then roll up the jars and cool.

Carrots "Garlic"

Ingredients:
1 kg carrots,
200 g garlic,
1 stack vegetable oil.
For the brine:
4 stacks water,
½ cup salt.

Preparation:
Cut the carrots into cubes, combine with finely chopped garlic, add vegetable oil and mix well. Prepare a brine from water and salt, pour it over the carrot-garlic mixture, mix again and place in sterilized 0.5 liter jars. Cover the jars with lids and sterilize for 20-25 minutes. Roll up, turn upside down, wrap and leave until completely cool.

Stewed carrots with beets “Tasty couple”

Cut the beets and carrots into cubes, combine, mix and place in 1 liter jars. Pour 3 tbsp into each. l. vegetable oil. Cover with used tin lids (if you don't have any, you'll have to ruin a few new ones) and place in a cold oven. Then turn on the oven to moderate (160-180°C) and leave for 35-40 minutes. Then remove the jars from the oven, pour 1 tsp into each. 6% vinegar and 1 tbsp. vegetable oil and roll up with new sterilized lids.

Fried carrots in tomato sauce

Ingredients (for 1 liter jar):
600 g carrots,
400 g tomato sauce.
salt - to taste,
vegetable oil for frying.

Preparation:
Cut the washed and peeled carrots into strips and fry in vegetable oil until tender. Then place the carrots in a pan, add salt and tomato sauce, stir until smooth, bring to a boil and cook for 7 minutes. Fill the jars with the hot mixture 2 cm below the top of the neck, cover with lids and sterilize: 0.5 liter jars - 35 minutes, 1 liter - 50 minutes. Roll up.

Seasoning "Orange Summer"

Ingredients:
1 kg carrots,
1 kg of tomatoes,
100 g garlic,
1 stack vegetable oil,
½ cup Sahara,
1 tbsp. salt,
1 tbsp. ground red pepper,
1 tbsp. 9% vinegar.

Preparation:
Grate the prepared carrots on a coarse grater and fry in vegetable oil for 10 minutes. Add peeled and chopped tomatoes, salt, sugar and cook over medium heat for 1.5 hours. 10 minutes before the end of cooking, add vinegar to the mixture and let it boil. Place the finished seasoning in sterilized jars, roll up, wrap and leave until completely cool.

Side dish of carrots and Brussels sprouts

Ingredients:
carrots and cabbage - quantity at your discretion.
For the brine:
for 1 liter of water - 20 g of salt.
for 1 liter jar - ½ tbsp. vinegar.

Preparation:
Cut the carrots into small cubes and boil them in boiling water for 5 minutes. Then immediately transfer to cold water and drain in a colander. Sort the cabbage and boil the whole heads for 5 minutes. Cool under running water and let drain. Prepared from below liter jars fill with carrots and top with Brussels sprouts. Don't make the layers of vegetables too dense. Fill the contents of the jars with hot marinade made from water and salt. Add vinegar to each jar and sterilize from the moment of boiling for 40 minutes. Roll it up and turn it over, no need to wrap it up.

Vegetable caviar with carrots “Generous bed”

Ingredients:
2 kg carrots,
3 kg tomatoes,
1 kg of onion,
1 kg beets,
3 sweet peppers,
1 hot pepper,
800 ml vegetable oil,
1 stack Sahara,
3 tbsp. salt,
1 tbsp. 70% vinegar.

Preparation:
Wash the vegetables thoroughly, peel the carrots, beets and onions and pass the vegetables through a meat grinder. Add vegetable oil, sugar, salt and cook for 2 hours after boiling. Add vinegar before finishing cooking. Place in sterilized jars, roll up, turn the jars upside down, wrap and leave until completely cool.

Carrot caviar “Bunny”

Ingredients:
1 kg carrots,
500 g onions,
1 stack tomato paste diluted with water
1 liter of water,
1 stack vegetable oil,
5 bay leaves,
garlic, salt, ground black pepper - to taste.

Preparation:
Chop the onion, add vegetable oil, tomato paste, bay leaf and simmer until soft. Separately, simmer grated carrots in water. Combine everything, mix, add spices and place in an oven preheated to 200°C for 30 minutes. Place the finished caviar in sterilized jars and roll up.

Carrot salad “Unpretentious”

Ingredients:
1 kg carrots,
1 kg bell pepper,
1 kg brown tomatoes,
1 kg of onion.

For the marinade:
1 stack water,
2 stacks vegetable oil,
2 stacks fruit vinegar,
500 g sugar,
1 tbsp. salt.

Preparation:
Cut the vegetables into cubes. Place the carrots in the boiling marinade and cook for 10 minutes, then add the rest of the vegetables and cook everything for 30 minutes. Then place in sterilized 0.5 liter jars, roll up and wrap.

Carrot and bean salad “For loved ones”

Ingredients:
1 kg carrots,
2 stacks beans,
500 g onions,
1 stack vegetable oil,
1 stack Sahara,
2.5 tbsp. salt,
½ tsp. 70% vinegar.

Preparation:
Cook carrots and beans until tender. Cut the carrots into cubes, the onion into half rings. Combine all ingredients together, mix well and simmer for 1 hour. Then place in sterilized jars and seal.

Soup dressing “Vitamins for winter”

Ingredients:
1 kg carrots,
1 kg sweet pepper,
1 kg of tomatoes,
1 kg of onion,
1 kg of greens,
1 kg salt.

Preparation:
Grate the carrots on a coarse grater, cut the pepper into strips, tomatoes and onions into cubes, finely chop the greens. Mix everything well with salt, place tightly in jars, and cover with plastic lids. Store in the refrigerator.

Carrot puree with sea buckthorn juice “Sunny Mood”

Ingredients:
1 kg carrots,
300 ml sea buckthorn juice,
300 g sugar.

Preparation:
Boil the prepared carrots until tender and rub through a sieve. Add sea buckthorn juice and sugar to the carrot mixture, bring to a boil and boil for 15 minutes. Pour the boiling puree into sterilized jars and roll up.

Carrot-apple puree “Flamingo Flight”

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

Preparation:
Boil peeled carrots until soft in a little water. Rub through a sieve. Peel and seed the apples, cut into small pieces and pass through a meat grinder. Combine the two ingredients together, add sugar and stir. Bring the mixture to a boil, put it in jars and sterilize: 0.5 liter jars - 12 minutes, 1 liter jars - 20 minutes. Then roll it up.

Carrot jam with lemon

Ingredients:
1 kg carrots,
1 kg lemons,
2 kg sugar.

Preparation:
Cut the lemons into slices and remove the seeds. Pass carrots and lemons with peel through a meat grinder. Add sugar, mix well and cook for 40 minutes, stirring occasionally. Place the finished jam in sterilized jars, close with plastic lids and store in a cool place.

Carrot jam

Ingredients:
1 kg carrots.
For the syrup:
1 kg sugar,
1.5 stack. water,
2-3 g of citric acid.

Preparation:
Cut the prepared carrots into small pieces, place in a saucepan, cook in a small amount of water until soft and pass through a meat grinder. Make syrup from water and sugar. Dip the carrot mixture into it in small portions and cook until tender for 40-50 minutes. Before the end of cooking, add citric acid, stir, let it boil and place in jars.

Dried carrots

Ingredients:
1 kg carrots,
200 g sugar,
5 g citric acid,
vanillin.

Preparation:
Wash the carrots thoroughly, peel and cut into slices no more than 1 cm thick. Sprinkle the carrot slices with sugar, citric acid and vanillin and place under pressure until the juice appears. Then bring the mixture to a boil over low heat. As soon as it starts to boil, remove from heat, drain the juice, place the carrot slices on a baking sheet and dry in the oven in a light oven so that the carrots remain elastic.

Freezing carrots

Select carrots for freezing. Small root vegetables without damage are suitable for this purpose. Wash, peel them and cut into strips, cubes or circles. You can grate carrots on a coarse grater, and small carrots, for example, can be frozen whole. Blanch the carrots prepared for freezing for 2-3 minutes, if they are whole - 5-6 minutes. After this, place the carrots in cold water for 2 minutes, then dry with disposable kitchen towels. Place the carrots in small portions in bags and place in freezer.

Drying carrots

Blanch the washed carrots for 15-20 minutes, then cool in cold water. Peel the carrots and cut them in any way most convenient for you: circles, strips, cubes. You can grate it on a coarse grater or a Korean salad grater. Place the chopped carrots on a baking sheet and place in an oven preheated to 80°C for 5-6 hours, gently stirring them periodically. It is more convenient to use an electric dryer, setting the drying temperature to 40°C - at this temperature, all the beneficial substances in carrots will remain safe and sound. Cool the dried carrots and place them in jars or containers with tight-fitting lids.

Carrots for the winter, the preparations from which are especially convenient and profitable to make in a city apartment, will always come in handy, because carrots not only decorate our dishes, but also carry a lot of benefits. Busy housewives will appreciate the availability of ready-made dressing for first and second courses, and children will be happy with healthy and bright jam.

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

Larisa Shuftaykina

Many gardeners grow carrots on their plots. Therefore, this vegetable is often preserved in the fall as a separate dish, or as part of salads and various preparations. How to properly and tasty prepare carrots for the winter will be discussed in our article today.

Exist various recipes carrot preparations for the winter. The most popular is pickling. Let's look at the three most common recipes.

Classical

The classic recipe is cooking cold snack. It is best to use whole vegetables for this. Therefore, when choosing root vegetables, preference should be given to smooth and small vegetables.

To prepare this dish you will need:

• 3.5 kg carrots;
• 50 g salt;
• 50 g sugar;
• 1 glass of vinegar.

First, the root vegetables should be washed and peeled. Next, you need to soak them for a couple of hours in cold water. After this, the carrots are placed in boiling water for a few minutes. The vegetables are then transferred to a colander to drain excess water. Next, the root vegetables are placed in glass jars up to the neck.

Now the marinade is being prepared. It uses 2 liters of water, to which salt and sugar are added. The liquid should boil, after which vinegar is added to it. The brine is brought to a boil and poured into jars with vegetables and everything is closed with a lid.

Canned vegetables should be stored in a warm and cool place.

With garlic

You can cook carrots with garlic. In this case, the appetizer will be spicy and very tasty. The recipe includes the following ingredients:

• 1 kg of root vegetables;
• 200 g garlic;
• 1 glass of vegetable oil;
• 4 glasses of water;
• 0.5 cups salt.

Cooking begins by washing and peeling the garlic and carrots. The carrots are cut into medium cubes, and the garlic is finely chopped. Next, the main ingredients are poured over with vegetable oil and mixed well.

Now you need to prepare the brine. You can make it by boiling water with salt added to it for a few minutes. You can add salt based on your own preferences. But it's better to follow the recipe.

Carrots and garlic are poured with brine. All ingredients are thoroughly mixed and placed in prepared jars. Their sterilization lasts 25 minutes. Then the containers can be rolled up.

The prepared preserves must cool down before being sent to the cellar.

Without sterilization

Canning pickled carrots can be done without sterilization. The main advantage of this option is significant time savings.

For preparation you will need:

• 2 kg carrots;
• 1 kg tomato;
• 2 “golden” bell peppers;
• 2 chili pods;
• 2 tbsp. l. salt;
• 50 g parsley;
• 2 cups olive oil;
• 3 heads of garlic;
• 150 g sugar;
• ⅓ cup vinegar (9%).

All vegetables are well washed and peeled. Carrots are cut into strips. Tomatoes, peppers and garlic are twisted in a meat grinder. Parsley must be chopped with a knife.

All chopped ingredients are placed in a saucepan. Vinegar and vegetable oil are poured here, and seasoning is also added. The ingredients are mixed and put on fire. The workpiece is cooked for 1 hour.

The finished snack is placed in jars and rolled up tightly.

Video “Canned carrots for the winter”

In this video you will learn a delicious recipe canned carrots for the winter.

Salad snacks

In addition to pickled carrots, you can cover various salad snacks for the winter. Here, instead of brine, a special dressing is used. Let's look at the most popular recipes for making winter salads from carrots.

With bell pepper

Most often, home-canned carrots involve combining them with bell peppers. It is not only tasty, but also very healthy. The salad is prepared from the following ingredients:

• 1 kg carrots;
• 1 kg bell pepper;
• 1 kg of tomatoes;
• 1 kg of onion;
• 0.5 tbsp. l. Sahara;
• 5 tbsp. l. salt;
• 1 tbsp. l. vegetable oil;
• 1 tbsp. l. vinegar.

You need to preserve the snack in glass jars.

Wash all the listed vegetables, dry and chop. Onions, carrots and peppers are cut into large strips. The tomatoes should have a grated appearance. Therefore, we grate them. They can also be passed through a meat grinder.

Next, transfer the tomatoes, onions, carrots and peppers into a deep saucepan. The container is placed on low heat. After 5 minutes, add salt, butter and sugar to the vegetables. Mix all ingredients well. The preparation should not have an overly salty taste.

The mixture is brought to a boil. When it starts to boil, the fire must be turned down. The workpiece should be boiled for another 20 minutes, and at the very end a bite is added.

The finished salad is placed in jars and closed.

"Winter"

To prepare the Winter Salad, you will need the following ingredients:

• 1 kg carrots;
• 2 kg of tomatoes;
• 1 kg of onion;
• 2 kg bell pepper;
• 1 pod of hot pepper;
• 4 cloves of garlic;
• 200 g sugar;
• 1.5 tbsp. l. salt;
• 100 g vinegar;
• 300 g vegetable oil.

Vegetables need to be washed well. We pass the tomatoes through a meat grinder. Place the pureed tomatoes into a saucepan and place on the fire. They should boil for about 20 minutes. Then add finely chopped garlic, hot pepper, sugar, salt and vegetable oil to them. All ingredients are thoroughly mixed and cooked for another 5 minutes.

Next, peel the carrots and grate them on a coarse grater. We also clean the bell pepper and cut it into cubes. The onion is cut into small cubes. Prepared vegetables are added to the tomatoes. The workpiece is mixed and cooked until cooked. At the end, vinegar is poured into it, after which the salad is mixed well again.

“Winter” should be prepared for the winter in glass jars. After rolling, they should stand upside down until they cool down.

With beans

Twist with beans and carrots turns out rich in vitamins, which is very important for winter period. To prepare it you will need:

• 1 kg carrots;
• 1 kg white beans;
• 1 kg of sweet pepper;
• 0.5 pods of red pepper;
• 1 kg of onion;
• 3 liters of tomato juice;
• 2 tbsp. l. salt;
• 2 tbsp. l. vinegar;
• 150 g sugar;
• 200 g sunflower oil;
• 1 head of garlic.

First, the beans are soaked for 1-2 hours, after which they are cooked until tender. Meanwhile, carrots, onions and sweet peppers are washed and peeled. The last two ingredients are cut into small cubes, and the carrots are grated through a coarse grater.

Then place and mix all our ingredients into a deep saucepan, except garlic, oil and hot pepper. The mixture is boiled for an hour and stirred often. When the hour of cooking has passed, add oil, finely chopped pepper and crushed garlic to the pan. All this is boiled for about 15 minutes.

When the salad is ready, it remains to be poured into prepared jars. It is recommended to close while hot, then the jars should be allowed to cool and can be transferred to the cellar or pantry.

"Manjo"

Another original salad with a spicy taste. This dish can be safely served not only as a side dish, but also as an independent snack.

To prepare Manjo you will need:

• 400 g carrots;
• 4 kg tomato;
• 3 kg eggplant;
• 3 kg of sweet pepper;
• 2 kg of onion;
• 300 g sunflower oil;
• 150 g vinegar;
• 150 g sugar;
• 100 g salt;
• 0.5 tsp. ground black pepper;
• a quarter of a hot pepper.

All vegetables must be thoroughly washed, peeled and prepared for cooking. The tomatoes are twisted through a meat grinder. The carrots are passed through a coarse grater. The onion is peeled and cut into half rings. Eggplants and sweet peppers are seeded and chopped. Hot peppers and garlic are also finely chopped.

The processed vegetables are mixed in a deep saucepan. All other seasoning components are added there. The resulting salad preparation is placed on low heat, where it must simmer for at least one hour. When the salad is ready, all that remains is to pour it into jars and roll it up.

"Orange Miracle"

To prepare this type of salad you will need the following ingredients:

• 1 kg carrots;
• 1.5 kg of tomatoes;
• 1 tbsp. l. vegetable oil;
• 1 tbsp. l. vinegar;
• 1 head of garlic;
• 5 tbsp. l. Sahara;
• 1 tbsp. l. ground black pepper;
• 1 tbsp. l. salt.

Tomatoes and carrots are washed, peeled and passed through a meat grinder. This mixture is transferred to a saucepan and butter is added to it along with salt and sugar. Everything is mixed well and placed on low heat, where the mixture is simmered for 1.5 hours.

Then it’s time for seasonings. Garlic is finely chopped or squeezed and added to the pan along with black pepper 15 minutes before the end of cooking. In 5 minutes, vinegar is poured into the salad and everything is thoroughly mixed. The salad is ready.

In addition to salads, carrots can simply be pickled in a jar. For the starter you will need:

• 2 kg carrots;
• 2 pcs. large or 4 pcs. small onions;
• 2 tbsp. l. salt;
• 20 g sugar;
• 5-8 g cumin.

The carrots and onions are washed and peeled. The onion is cut into small half rings, and the carrots into small strips. The chopped vegetables are thoroughly mixed and cumin, salt and sugar are added.

The resulting workpiece is tightly placed in jars and hermetically sealed with lids. Then the mixture is left to stand in the kitchen for 2-3 days to ferment. When fermentation begins, all that remains is to put the jars away for storage in the refrigerator or cellar.

Another option for cooking carrots for the winter. This pickling does not take long to prepare, and you need very few ingredients:

• 1-2 kg of carrots;
• cooking water;
• salt for brine.

Vegetables are washed and peeled. At the same time, you need to put water on the fire and bring it to a boil. Peeled root vegetables are immersed in boiling water for 2-3 minutes, after which they are transferred to cold water. Then the carrots are placed in a tub and all that remains is to fill it with brine.

The brine is prepared at the rate of 30 g of salt per 1 liter of water. To prepare it, water in which vegetables have been boiled is suitable. The required amount of salt is added there and boiled again. The carrot is filled with water and closed tightly.

Canned carrots in any form will be an excellent addition to potatoes, meat or fish.

It can be a good side dish, and in some cases even a separate dish.

“What is born in the summer will be useful in the winter” is one of the wisest folk proverbs, which is simply impossible to disagree with. Since ancient times, humanity has sought to store food for future use. Despite the fact that now you can buy any fruits and vegetables at any time of the year, the tradition of canning still remains relevant for many housewives. How nice it is to open cold winter a jar of preserved food rolled up with your own hands!

Carrots are a very popular root vegetable in the vastness of our Motherland, which is used in the preparation of a huge variety of dishes. Carrots are an indispensable ingredient in many salads and first courses; they are used for preparing second courses and snacks. It is quite natural that this particular vegetable is the record holder for canning.

On this moment There are quite a few ways to prepare carrots. One of them is canned salad from carrots for the winter. This kind of preservation is a godsend in winter. Firstly, this salad can be eaten as an independent dish or as a snack. Secondly, carrot salad is often used as a frying base for first courses. Thirdly, such preservation will be an excellent addition to any meat or fish dish.

Despite the fact that there are many recipes for preserving carrot salads for the winter, there are certain rules that must be followed without fail.

Thus, most culinary specialists unanimously assert that the jars in which the preserved food will be stored should first be very thoroughly washed and sterilized for several minutes. It would also be a good idea to sterilize lids for preservation.

How to prepare carrot salad for the winter - 15 varieties

Korean carrots are one of the most favorite and popular dishes among our compatriots. It is quite natural that many people try to prepare carrots prepared in this way for the winter.

Ingredients:

• Carrots - 3 kg.
• Salt - 2 tbsp. l.
• Sugar - 200 gr.
• Vegetable oil - 100g.
• Vinegar - 100 gr.
• Ground coriander - 2 tbsp. l.
• Ground black pepper - 1 tsp.
• Garlic - 2 heads
• Hot red pepper - 1 tsp.

Preparation:

First you need to prepare the main ingredient - carrots. To do this, grate the vegetable using a Korean carrot grater, place it in a deep basin or bowl and add sugar, salt, pepper, chopped garlic, vinegar and vegetable oil. Next, all these ingredients should be thoroughly mixed and left to brew for about 8 - 10 hours in a cool place.

After the required time has passed, the carrots, along with the resulting juice, should be placed in jars. Then, the filled jars should be sterilized for 10 minutes.

After this procedure, the jars can be rolled up with lids and left to cool.

It is important that when cooling the jars are in an inverted position, that is, upside down.

This recipe for carrot salad for the winter cannot be called popular. Many housewives are simply afraid to use it in practice, since for many, canning and broth are two incompatible things. However, if you are a lover of experiments, then this dish is just for you.

Ingredients:

• Carrots - 750 gr.
• Onions - 200 gr.
• Tomato paste - 2 tbsp. l.
• Vegetable oil - 100 ml.
• Broth - 120 ml.
• Sugar - 1 tsp.
• Vinegar - 100 ml.
• Bay leaf, black pepper - to taste

Preparation:

We clean and wash the carrots and onions. Cut the onion into thin half rings and grate the carrots. Pour the oil into the frying pan and bring almost to a boil. When it is well heated, put the vegetables in the pan and fry for about 10 minutes, stirring constantly. After this time, add tomato paste and fry for another 10 minutes. Next, add sugar, vinegar and broth to the pan and simmer until the vegetables are completely cooked. A few minutes before it’s ready, add bay leaf and pepper to the salad.

Pour the finished salad into prepared jars and roll up.

Such a juicy and tasty salad is simply an inexhaustible source of vitamins and nutrients, which our body needs so much in winter. Pepper and carrot salad is especially tasty to eat with fresh black bread.

Ingredients:

• Tomatoes - 1 kg.
• Pepper - 1 kg.
• Carrots - 1 kg.
• Onion - 1 kg.
• Sugar - ½ tbsp.
• Salt - 5 tsp.
• Vegetable oil - 1 tbsp.
• Vinegar - 1 tbsp. l.

Preparation:

We clean, wash and dry the vegetables. Chop the carrots, onions and peppers into large strips, and grate the tomatoes onto a fine grater, or pass them through a meat grinder. When all the components of the dish are prepared, you can proceed directly to the process of preparing the salad. To do this, place onions, peppers, carrots and twisted tomatoes in a deep saucepan, mix and place on low heat. After 5 minutes, add salt, sugar, vegetable oil to the vegetables and mix thoroughly.

The vegetable salad should be brought to a boil, and when it boils, reduce the heat slightly and simmer covered for about 20 minutes. At the very end of cooking, add vinegar. Salad ready!

Now, put the prepared salad of peppers and carrots in jars, roll them up and leave them to cool upside down.

The recipe for “Apple” salad has been known for a long time; our grandmothers used it. Nowadays, such a salad is not rightly forgotten, but in vain. Tasty and juicy carrots with an apple will take each of us back to childhood and give us the opportunity to enjoy a rich and pleasant taste.

Ingredients:

• Carrots - 500 gr.
• Green apples - 500 gr.
• Horseradish - 500 gr.
• Vegetable oil - 2 tbsp. l.
• Water - 2 glasses
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar - 1 tbsp. l.

Preparation:

Wash apples, carrots and horseradish. Peel the carrots. Now these ingredients should be grated on a coarse grater and placed in washed and sterilized jars. Now let's start cooking the marinade.

Pour water into a deep saucepan and add sugar, salt, and vinegar. Bring the contents of the pan to a boil and cook for several minutes. The marinade is ready. We wait for it to cool down a little and fill the contents of the jars with it. Next, pour one tablespoon of vegetable oil into each jar, cover with a lid, and set for 10 minutes. sterilize and roll up.

The finished “Apple” salad should cool. Cans of preserved food must be turned upside down and wrapped in a warm blanket.

A very tasty and bright salad that will remind you of warm, sunny days in the cold season.

Ingredients:

• Carrots - 1.5 kg.
• Bell pepper - 1 kg.
• Tomatoes - 1 kg.
• Onions - 0.5 kg.
• Tomato juice - 500 ml.
• Vinegar - 75 ml.
• Vegetable oil - 100 ml.
• Salt - 1.5 tbsp. l.
• Sugar - 60 gr.
• Sweet red paprika - 2 tbsp. l.

Preparation:

Peel the carrots and onions. Wash tomatoes, onions, carrots and peppers. Grate the carrots using a Korean carrot grater. Cut the pepper into strips. Cut the tomatoes into large slices and grind in a blender. Cut the onion into small half rings.

We start preparing the salad by mixing carrots with tomatoes and tomato juice in a deep saucepan. The contents of the pan should be brought to a boil and simmered for 30 minutes. After this time, add onion, pepper, paprika, oil, salt and pepper to the pan and simmer for another 20 minutes. At the very end, add vinegar to the salad, immediately pour into jars and roll up.

Having opened a jar of this salad in winter, it would be very appropriate to add just a little garlic to it before serving.

Carrot-garlic salad is a real find for spicy lovers. It is perfect as a snack for any table with alcoholic drinks.

Ingredients:

• Carrots - 1 kg.
• Garlic - 200 gr.
• Vegetable oil - 1 cup
• Water - 4 glasses
• Salt - ½ cup

Preparation:

Peel and wash the carrots and garlic. Cut the carrots into medium-sized cubes, chop the garlic very finely. Now you should combine the carrots, garlic and vegetable oil and mix thoroughly. Now let's start preparing the brine. To do this, mix salt with water and boil for several minutes.

Pour the carrot-garlic mixture with brine, mix and place in prepared jars. Now cover the jars with lids and sterilize for about 25 minutes. and roll it up. The finished preserve must cool completely, and then it can be hidden in storage areas.

The “Marinated” salad can be called special with full confidence. Firstly, only real gourmets can appreciate its taste. Secondly, such a salad is used as a complement to the main dish, as a result of which its consumption is quite small.

Ingredients:

• Carrots - 400 gr.
• Bay leaf - 4 pcs.
• Black peppercorns - 8 pcs.
• Salt - 1 tbsp. l.
• Sugar - 1 tbsp. l.
• Garlic - 2 cloves
• Hot pepper - 1 pc.
• Water - 500 gr.
• Vinegar - 50 gr.
• Vegetable oil - 30 gr.

Preparation:

Put water on the fire and bring to a boil. While the water is boiling, peel the carrots, wash them and cut them into thin, oblong slices.

As soon as the water boils, add salt, sugar, bay leaf and peppercorns. After about 2 - 3 minutes. The marinade is ready. Now add carrots to it, bring it to a boil again and boil for 5 minutes. After this time, add vinegar and vegetable oil to the carrots and cook for a couple more minutes.

Next, remove the marinated carrots from the heat, add garlic and hot pepper cut in half, mix, put in a jar and roll up. The finished jar of “Marinated” salad should be sterilized for 15 minutes. Carrots are ready for winter!

This salad can be stored for quite a long time, however, experienced chefs do not recommend eating it after eight months.

“Winter” salad is a real splash of taste and color, and carrots in this salad are the main violin, which only emphasizes the taste and enhances the aroma of this dish.

Ingredients:

• Carrots - 1 kg.
• Tomatoes - 2 kg.
• White onion - 1 kg.
• Bell pepper - 2 kg.
• Hot pepper - 1 pod
• Garlic - 4 cloves
• Sand - 200 gr.
• Salt - 1.5 tbsp. l.
• Vegetable oil - 300 gr.
• Vinegar - 100 gr.

Ingredients:

Wash the tomatoes and grind them through a meat grinder. Place the resulting tomato puree in a deep saucepan and put on fire. The tomatoes should boil for about 20 minutes. After this time, chopped garlic, finely chopped hot pepper, salt, sugar and vegetable oil should be added to them. Everything should be mixed and boiled for 5 minutes.

Peel the carrots, wash them and grate them on a coarse grater. Wash and remove the stems and seeds from the sweet pepper. We clean and wash the onions. Peppers and onions should be cut into small cubes. Now add carrots, onions and peppers to the tomato with spices, mix and cook until tender. At the very end of cooking, pour vinegar into the pan and mix everything thoroughly again. Winter salad is ready.

Pour the finished salad into sterilized jars, roll it up and turn it over. When the jars have cooled down, you can hide them.

The “Fruits of Summer” salad can be called a kind of assortment, which consists of the most popular summer vegetables.

Ingredients:

• Carrots - 800 gr.
• Bell pepper - 1.2g.
• Onions - 8 pcs.
• Green tomato – 10 pcs.
• Vegetable oil - 200 ml.
• Vinegar - 200 ml.
• Sugar - 4 tsp.
• Salt - 3 tbsp. l.
• Ground black pepper - 3 pinches

Preparation:

We clean and wash the onions and carrots. Wash the tomatoes and peppers and remove the stems. Now let's start cutting. Cut the pepper into large strips and the tomatoes into medium-sized cubes. Cut the onion into half rings and grate the carrots on a coarse grater.

Place the chopped vegetables in a deep saucepan, mix, add salt, pepper, sugar, season with vegetable oil and let simmer for 20 minutes. on low heat. It is important to know that our winter salad should be simmered for 20 minutes from the moment it boils. 5 minutes before it’s ready, add vinegar to the salad and mix everything thoroughly.

Pour the finished salad into washed and pasteurized jars, roll it up, cool it and put it in a cool place for storage.

Carrot and bean salad for the winter is very rich in vitamins and beneficial microelements. When there are children in the family, then such a salad is simply a necessity. With its help, both adults and children will be able to maintain their immunity throughout the year at the proper level.

Ingredients:

• Carrots - 1 kg.
• White beans - 1 kg.
• Sweet pepper - 1 kg.
• Onions - 1 kg.
• Tomato juice - 3 l.
• Salt - 2 tbsp. l.
• Sugar - 150 gr.
• Vinegar - 2 tbsp. l.
• Hot pepper - 0.5 pods
• Garlic - 1 head
• Sunflower oil - 200 gr.

Preparation:

First, prepare the beans. It needs to be soaked for several hours and then boiled until cooked.

We clean and wash the carrots and onions. Wash the sweet peppers, remove seeds and stems. Three carrots on a coarse grater. Cut the onion and bell pepper into small cubes.

In a deep saucepan, mix beans, onions, bell peppers, carrots, sugar, vinegar, salt, tomato juice and put on fire. When our salad boils, reduce the heat and cook it under a closed lid for an hour, stirring regularly.

After an hour, add crushed garlic, vegetable oil and chopped hot pepper to the salad and cook for another 15 minutes.

Pour the prepared salad into washed and sterilized jars and roll up. When it cools down, you can hide it.

Carrot-tomato salad is a rather specific dish due to the fact that such a salad can be used as a seasoning or a base for frying.

Ingredients:

• Carrots - 2 kg.
• Tomatoes - 3 kg.
• Tomato paste - 2 tbsp. l.
• Garlic - 1.5 heads
• Salts and sugar - to taste

Preparation:

We wash the tomatoes, remove them from the stalks, cut them into slices and pass them through a meat grinder. We clean and wash the carrots and garlic. Grate the carrots on a coarse grater.

Place the twisted tomatoes in a deep saucepan and bring to a boil. As soon as they boil, add carrots to them and stir. Then we add tomato paste, salt, sugar and garlic pressed through a garlic press. The “carrot-tomato” salad should be cooked for about an hour over low heat, after which it is poured into jars, rolled up and sterilized. Cooled jars are ready for storage.

As unusual as the name of this salad is, its taste and appearance. “Manjo” salad can be served as an independent appetizer dish on any table, even a festive one.

Ingredients:

• Carrots - 400 gr.
• Tomatoes - 4 kg.
• Eggplants - 3 kg.
• Bell pepper - 3 kg.
• Onions - 2 kg.
• Vegetable oil - 300 gr.
• Vinegar - 150 gr.
• Salt - 100 gr.
• Sugar - 150 gr.
• Ground black pepper - ½ tsp.
• Hot pepper - ¼ pod

Preparation:

Wash and grind the tomatoes into a meat grinder. Peel, wash and grate the carrots on a coarse grater. Peel the onion, wash it and cut it into half rings. We wash, remove the stalk and cut the eggplants. Wash, remove seeds, remove the stem and cut the sweet pepper into strips. Peel the garlic and, together with the washed hot pepper, chop it very finely.

Now mix all the prepared vegetables in a deep saucepan, add vegetable oil, salt, sugar, vinegar and black pepper to them and simmer for about one hour.

Pour the finished salad into sterilized jars and roll up.

Manjo salad is ready!

This recipe will give you the opportunity to enjoy the unusual and piquant taste of carrots in winter. True connoisseurs of this vegetable will appreciate these pickled carrots. It will become a real “highlight” on the table during the cold season.

Ingredients:

• Carrots - 400 gr.
• Cinnamon - 0.5 tsp.
• Cloves - 8 pcs.
• Allspice - 10 pcs.
• Water - 1 l.
• Salt - 3 tbsp. l.
• Sugar - 1.5 tbsp. l.
• Vinegar - 1 tbsp. l.

Preparation:

We clean the carrots, wash them, cut them into three parts and place them in boiling water for a few minutes until they become slightly soft. Then we pull it out and lower it into cold water, or take it to a cool place.

Place cinnamon, cloves, and allspice at the bottom of the pasteurized jar. Place carrots tightly on top of them. Now the contents of the jar should be filled with brine.

To prepare the brine, bring 1 liter to a boil. water. Pour 1.5 tbsp into boiling water. l. sugar, 3 tbsp. l. salt. and let the water boil. After about 5 minutes, add vinegar to the brine and after 1 minute you can pour it over the carrots.

Cover the jar filled with carrots, spices and brine with a lid and set it to sterilize for 15 minutes, after which we roll it up.

“Zest” carrot salad is ready!

The peculiarity of the “Hunter” salad is that it contains White cabbage. It is this that gives it an inimitable taste that cannot be confused with any other.

Ingredients:

• Carrots - 1 kg.
• Onions - 1 kg.
• White cabbage - 2 kg.
• Tomatoes - 1 kg.
• Sweet pepper - 1 kg.
• Vegetable oil - 200 gr.
• Sugar - 200 gr.
• Vinegar - 200 mg.
• Salt - to taste

Preparation:

Wash, finely chop and mix the cabbage. Now you need to let it stand for a while so that it can infuse. At this time we are preparing other vegetables. We clean and wash the carrots and onions. Cut the carrots into small strips and the onion into half rings. Wash the tomatoes and bell peppers and cut them into medium-sized cubes. When the vegetables are prepared, add them to the cabbage. We also put salt, sugar, vinegar, and vegetable oil there. Mix everything and let it brew for 30 minutes.

When juice appears at the bottom of the pan with vegetables, you can put it on the fire. The “Hunter” salad is cooked for about 15 minutes, after which it is poured into washed and sterilized jars and rolled up. Bon appetit!

“Sweet Carrot” is perhaps one of the most extravagant salads for the winter. Some people also call it “Carrot Jam”, however, this name is not entirely correct, since this product consists of clearly defined pieces of carrots.

Ingredients:

• Carrots - 1 kg.
• Sugar - 1 kg.
• Hot water- 2l.
• Vanilla sugar - 10g.

Preparation:

Peel, wash and cut the carrots into medium-thick slices. Put 500 gr on fire. water and bring it to a boil. Place chopped carrots in boiling water and boil for 3 minutes, then remove and cool.

Carrots are indispensable in many recipes for salads and appetizers that we prepare for the winter, but separate preparations from this vegetable are quite rare. Tasty and healthy carrots are the vegetable without which it is impossible to imagine a menu. modern man. Carrots are added to soups and salads, first and second courses, snacks and even sweets. And how popular are the so-called Korean carrots! You can save it for the winter if you want. So why are carrot preparations not so popular compared to zucchini or eggplant? It turns out that you can make a huge number of magnificent preparations from carrots.

More often we use carrots as an ingredient in various salads. For example, a carrot salad for the winter is very popular in our country in combination with various other juicy vegetables: cucumbers with carrots for the winter, peppers, tomatoes with carrots for the winter, onions with carrots for the winter, zucchini with carrots for the winter, etc.

The traditional Hungarian and Bulgarian dish lecho is impossible without carrots. It is this delicious and beautiful snack perfectly prepared for long-term storage: lecho from peppers and carrots for the winter, lecho for the winter from tomatoes, peppers, carrots and onions. There are many variations of this dish.

But carrots can and should be harvested yourself. Depending on the purpose of the workpiece, they are prepared different ways. Carrots are stored dried, frozen or canned, so make preparations based on your capabilities. Freezing is the easiest way to preserve carrots. for a long time. Just wash and peel the root vegetables, cut them into rings, strips or grate them on a coarse grater. IN plastic bags or containers, place the carrots in the freezer. In winter, it can be easily used in preparing any dishes, incl. soups, side dishes, salads.

Dried carrots are delicious and useful preparation. In winter, it is indispensable when added to soups, borscht, potatoes, and porridge. Carrots are dried in several ways. Also a good option preparations - pickled carrots for the winter, its recipes are numerous and depend on your taste.

An important fact is that the beneficial substances contained in carrots are not destroyed during heat treatment and other preservation. This makes carrot preparations even more attractive. For example, why don’t we prepare Korean carrots for the winter? The recipe for this snack is on our website. Watch and cook!

Some tips for harvesting carrots:

Root vegetables with a diameter of up to 3 centimeters can be preserved whole, but larger ones must be cut into any kind;

Small, undamaged fruits are suitable for freezing;

Pickled carrots with spices are good to eat within a few days, however, the longer they are kept, the tastier they will be;

Salted, pickled carrots can be served as an independent snack;

Dried carrots are suitable for adding to various dishes.