Recipes for carrot dressing for the winter. Recipes for delicious canned carrots for the winter

Carrots are a valuable source of vitamins. In order to preserve the harvest or reserves of this vegetable, you can do the following: create carrot preparations for the winter, which can be used in cooking if necessary. This process takes little time, but allows you to create delicious salads and first courses, appetizers and side dishes, full of vitamins and microelements, essential in winter, as well as in early spring.

Carrots are a valuable source of vitamins

It is best to prepare canned vegetables at home according to proven recipes, which constitute the golden fund of cooking. Approved by the housewives, they have stood the test of time.

Pickled carrots

This is a great option for salads and appetizers. In order to pickle 1 kg of vegetables, you will need:

• garlic (you should always choose natural) – 60 g;
• vinegar 9% (or essence diluted to this level) - 100 ml;
• vegetable oil (you can also use aromatic oil here) – 200 ml;
• finely ground salt – 30 g;
• purified drinking water – 1 l;
• sugar or other sweetener (including special) – 60 g (can be reduced).

Cooking process:

1. Peel all available carrots and cut them into even circles (not too thin);
2. Bring a container of water to a boil, then cook for another 5 minutes;
3. Glass jars (1 liter) should be sterilized in any convenient way;
4. Prepare the marinade: purified water, salt and sugar/sweetener;
5. Place oil, vinegar, garlic (in slices or chopped), carrots in them, then pour in the marinade and sterilize again (15 minutes in a pan with water);
6. Roll up the jars, leave them indoors until they cool, then transfer them to a cool place for winter storage.

Tomato salads for the winter: the most delicious recipes

Carrot lecho

To prepare carrot lecho you will need (per 1 kg of fresh carrots):

• tomatoes (choose ripe, but not soft) – 1 kg;
• bell pepper – 1 kg (it is better to use contrasting colors for visual effect);
• onions (yellow ones have the ideal taste and aroma for the dish) – 0.4 kg;
• vegetable oil (sunflower) – 200-250 ml;
• sugar (or ground lumps) – 0.1 kg;
• finely ground salt without additional flavoring inclusions – 25-45 g;
• vinegar 6% or 9% – 1 tbsp. l.

Cooking process:

1. It is best to preserve the vegetable grated - it should be washed, peeled, and chopped on a coarse grater;
2. Finely chop the tomatoes, then puree them using any convenient method;
3. Cut the pepper into even and thin strips;
4. Peel the onion and cut into half rings;
5. Heat vegetable oil in a deep, large container;
6. Put the carrots (boil them for 5 minutes);
7. Then add the prepared tomato puree, salt and sugar (boil for another 5 minutes);
8. The next vegetable is bell pepper (also boil for 5 minutes);
9. Onions (boil for 5 minutes);
10. Mix all the vegetables with a wooden spatula to avoid oxidation processes, close the container with a lid (simmer for 60 minutes);
11. Then pour the vinegar into the vegetables and cook for another 10 minutes;
12. Sterilize the jars and place hot lecho in them;
13. Roll up and store in the refrigerator or cellar.

Twists will be a great addition to lunch.

Recipe without sterilization

You can reduce the cooking time for carrots by using a recipe that does not require sterilization. It is perfect for preparing for the winter. It turns out to be a tasty and healthy seasoning, a base for vegetable salads.

Pickled tomatoes for the winter: various methods and recipes

The ingredients will be as follows (based on 0.7 kg of main vegetable):

• small onion - 1-2 pcs.;
• salt, sugar or other type of sweetener - to taste;
• hot spices - 2 tsp;
• vinegar 6-9% - 2 tbsp. l.;
• fresh garlic - 50 g.

Cooking process:

1. Thoroughly peel all vegetables before further cooking;
2. Cut the main vegetable ingredient into strips, add sugar and salt (leave for 30 minutes);
3. After this, add vinegar and spices (leave for another 120 minutes);
4. Cut the onion into strips, fry, add to the carrots;
5. Pass the garlic through a press, add to the vegetables, and leave for another 40 minutes.

Place the carrots in small jars, close the lids, and place in a cool place.

Carrot caviar (video)

Canning carrots and beets

Preserving carrots in your home kitchen is easy.

To implement this recipe you will need (assuming 1 kg of carrots):

• table beets – 3 kg;
• ripe tomatoes (it is best to choose firm ones, with a small amount of juice) – 1 kg;
• fresh garlic cloves – 100 g;
• vegetable oil without seed aroma – 200 ml;
• sugar – 100 g;
• ground red pepper – 10 g;
• rock salt – 45 g;
• vinegar essence (undiluted) – 1 tbsp. l.

Manufacturing process:

1. Wash the beets and carrots, peel (you can use an iron brush for this to better get rid of dirt), grate;
2. Finely chop the tomatoes (but do not puree them);
3. Grind the garlic cloves with a press;
4. Pour vegetable oil into a container and boil;
5. Put vegetables in it - beets and carrots, add sugar, simmer until the vegetables are ready;
6. Then add tomatoes, chopped garlic, salt, pepper and vinegar to the vegetables, stir and simmer for 10 minutes.

Preparing sorrel for the winter: TOP 5 home recipes

Sterilize the jars and place hot stewed vegetables in them, then close the jars with lids.

Salting at home

Pickling is another method of preserving this vegetable.

To implement the recipe you will need (for 7 kg of vegetables):

• water – 1 l;
• salt – 630 g.

Cooking process:

1. Wash the carrots and peel them;
2. Then cut on each side;
3. Boil water and salt;
4. Sterilize the jars, put carrots in them tightly, fill with brine (cooled);
5. Cover each jar with gauze and leave for 3 days.

After this, close the lids and put them in a cool place for storage.

Soup dressing for the winter

Preparing a vitamin soup dressing that can be used in winter is an important task. Carrots in such a dish will retain the maximum amount of useful components, which will become a source of microelements in winter. The soup will be aromatic and rich.

For preparation you will need (ingredients based on 1 kg of carrots):

• white cabbage (you can use young cabbage, then the preparation will be more tender) - 0.5 kg;
• fresh greens (housewife's choice) - 250 g;
• salt - 125 g.

Cooking process.

If you like to experiment with homemade preparations, then you should definitely try a simple recipe - carrots in jars for the winter. It can be prepared in the form of vegetable caviar, marinated whole or in pieces, with a minimum amount of spices through a natural fermentation process, or with the addition of vinegar and spices according to the Korean recipe.

Recipe: carrots in jars for the winter

If you decide to prepare carrots for the winter in jars, recipes are very You will like the simple ones first. For example, you can put aromatic carrot caviar in jars, which can become an alternative to squash, so familiar in every family. It is also easy to prepare and can be stored for 1-2 years.

As always, if you decide to cook according to a new recipe, then for testing it is worth preparing only 2-3 jars in the first year.

This way you can taste the taste of the product, treat your family, and if the finished carrot caviar does not win love in your home, then you will not have several liters of the finished product left. Having tried one recipe, next year you can supplement it with other ingredients to suit your taste.

Carrot caviar can be used as a sandwich mass, as a side dish for meat dishes, or even as a sauce for them. This appetizer combines the sweetness of carrots, the sourness of juicy tomatoes and the spicy aroma of spices, which you can choose at your discretion.

Carrots - 1000 grams

Tomato - 2 pcs.

Vegetable oil - 0.1 l

Garlic cloves - 2 pcs.

Granulated sugar - 1 tbsp.

Coarse salt - half a spoon

Table vinegar 9% - 1 tbsp.

To prepare caviar, you should choose young root vegetables; they are more juicy, which is why the taste of the caviar is richer. First, the carrots should be peeled, rinsed thoroughly with water to remove all particles of dirt from the surface, and then cut into arbitrary pieces.

The carrot slices should fit into the neck of the meat grinder that we will use to chop the vegetable. You can also use a food processor, but a blender will not work for this recipe. Thanks to the meat grinder, the carrot mass will turn out into small pieces, almost like cereal, and this is the consistency that is ideal for vegetable caviar.

You must first remove the skin from the tomatoes by dipping them in boiling water for a minute, and then also pass them through a meat grinder, adding two peeled garlic cloves. All crushed ingredients should be mixed in a large bowl, and then add sugar and rock salt, and add vegetable oil.

To cook vegetable caviar, it is better to take a large aluminum basin or pan with a thick bottom. It should be put on fire and the vegetable mass should be simmered over low heat for about 40 minutes. The mixture must be stirred regularly, otherwise it will begin to burn to the bottom of our dishes.

When there are 10 minutes left before the end of the cooking process, pour acetic acid into the mixture, stir and continue cooking. In the meantime, while the vegetable mass is languishing on the stove, you should start preparing the jars; they must be sterilized. Already in the prepared container you need to put the hot caviar and seal our delicious vegetable preparation with iron lids.

Prepared with vinegar carrots for the winter in jars, recipes These allow you to store the finished product in the cellar and pantry; it will not spoil even at room temperature.

Carrots for the winter in jars: recipes

We know that carrots collected from the beds can be perfectly stored fresh throughout the winter; for this, the main thing is to sort through the vegetables, removing spoiled root vegetables, dry them thoroughly, and then put them in boxes and leave them in a cool, dry room. Carrots are one of the main products on our table and an indispensable component for preparing most homemade dishes.

But if you want to diversify your homemade canning with a snack that looks amazing both in jars and on the dinner table, then be sure to try recipe for small carrots for the winter in jars. With this method of harvesting, root vegetables must be collected when they have not yet grown; the root vegetables must be small and thin, such that they can be placed entirely vertically in a jar. Therefore, it is better to do this preparation in the middle of summer. We will get a whole pickled carrot with thyme and garlic.

Peeled young carrots - 2 kilos

Black peppercorns - 8 pcs.

Carnation buds - 8 pcs.

Mustard beans - tablespoon

Laurel - 4 leaves

Garlic - a couple of large heads

Thyme - 6 sprigs

Table vinegar - 200 ml

Sunflower oil - 100 ml

Coarse salt - 2 tablespoons

Granulated sugar - 150 grams

As you can see, there are a lot of ingredients in the recipe, but all of them are herbs and spices, thanks to which our pickled appetizer will turn out aromatic and spicy, but there is only one vegetable here - young carrots. Please note that the weight of the already peeled vegetable is indicated here, so be sure to weigh it after processing. Young carrots are very easy to clean; sometimes it is enough to wash them thoroughly with a fine brush.

Spices and seasonings are very important to make it tasty. pickled carrots for the winter in jars, recipes You can add your favorite spices, and you can also add hot pepper to the preparation. Place mustard beans on the bottom of each jar, then place the carrots vertically, after which you need to evenly distribute the spices into each container: bay leaf, thyme, peppercorns and garlic cloves.

When the jars are filled, you should start preparing the marinade: stir salt and sugar in water, add vegetable oil, then boil for 3 minutes and pour in 9% table vinegar. Jars filled with marinade can be hermetically sealed.

It can also be marinated as a vegetable mix. To do this, we will not finely chop and mix all the vegetables; on the contrary, we will cut each vegetable into large slices, and then place it vertically in a jar and marinate. All spices and ingredients for the marinade remain the same as in the above recipe. As for the vegetable component, you can take green beans, large cucumbers, bell peppers, and large onions.

Pickled carrots for the winter in jars: recipes

It tastes good with onions carrots for the winter, recipes for cooking in a jar similar to the already presented pickling options, but this time we will chop the carrots, cutting them into slices. And the finished product can be served as a snack and used to decorate holiday dishes.

Fresh carrots - one and a half kilos

Onion - 3 pcs.

Celery (seeds) - 1 tsp.

Salt - half a teaspoon

Turmeric - 1 tsp.

Chopped ginger - half a teaspoon

Sugar - tablespoon

Water - two glasses

Natural apple cider vinegar - half a glass

For this recipe, carrots should be peeled and then cut into rings about 1 cm thick. Boil water in a saucepan and place carrot slices in boiling water, boil for a couple of minutes so that the slices soften slightly.

The marinade must be cooked separately: dissolve sugar and salt in two glasses of water, add the indicated spices and half a glass of natural vinegar. When the marinade boils, add carrots and onions, cut into slices, into it. But you need to put the workpiece into jars when it has cooled down a little.

If you plan to store the pickled product for a year, then the jars must be closed with new iron lids, and for short-term storage in the refrigerator you can use nylon lids, which must first be scalded with boiling water.

Of course, today carrot preparations are inferior in popularity to other pickling options, for example, tomatoes and cucumbers, but you should definitely try it. And you can choose recipes where seafood is an additional ingredient, for example, it can be added to cabbage or pepper.

Recipe for pickling carrots in jars for the winter

Like other vegetables, carrots can not only be pickled, but also fermented. The snack turns out healthy and very tasty, and its preparation does not require much effort.

Carrots are a record holder for vitamin A content, and thanks to fermentation, the amount of useful substances will not only be preserved, but also increased. There are also useful minerals here, such as potassium and calcium, chlorine and phosphorus, and, of course, iron. Since when preparing such a fermented snack we will not subject the vegetables to heat treatment, all the beneficial substances in it will be preserved. And when you make sauerkraut at home, carrots are the main additional ingredient in this recipe.

Carrots - 1 kilo

Garlic - 1 head

Cumin to taste

Mustard seeds to taste

Sea salt to taste

Root vegetables must be thoroughly washed from the soil, and then peeled, peeling off the peel in a thin layer. Using a grater, chop the vegetable and place in a large bowl. IN recipe for pickling carrots in jars for the winter You can use the same grater as for Korean cooking, which we will look at later. The head of garlic must be disassembled into cloves, peeled and passed through a garlic press. And then the garlic mass must be mixed with carrots, also adding all the necessary herbs and spices, as well as salt.

It's hard to believe that carrots, such a familiar orange color that we eat every day, were... purple in ancient times. 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 carrots are famous not only for their numerous beneficial properties. Gastronomy has long been widely used for preparing a wide variety of dishes, because it 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 finally have 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 there are many interesting recipes for this.

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 put the carrots in a saucepan, add salt, add 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. Fill the bottom of prepared liter jars with carrots and the 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 “Flight of the Flamingos”

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 the 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

Carrots and onions for the winter can be included in a wide variety of preparations: caviar, marinated appetizers, salad, etc. Check out the new culinary selection.

Carrots and onions for the winter: recipes

Ingredients:

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

How to do:

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

Pickled snack

Ingredients:

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

How to cook:

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

Peppers with carrots and onions for the winter

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

How to prepare:

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

Salad with tomatoes, carrots, onions for the winter

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

For refueling:

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

How to do:

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

Tomatoes with carrots and onions for the winter

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

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

Carrot and onion salad for the winter

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

How to cook:

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

Mushroom caviar with onions, carrots for the winter

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

How to cook:

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

Cucumbers with onions and carrots for the winter

Spices
- carrot
- small cucumbers
- bulbs

For the marinade filling:

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

How to cook:

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

Recipe for lecho with onions and carrots for the winter

Required components:

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

Subtleties of preparation:

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

Delicious salad with dried cilantro

Required components:

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

How to cook:

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

Salad with cabbage and bell pepper

Required Products:

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

How to prepare:

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

Tomatoes with carrots and onions for the winter

Required components:

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

Subtleties of preparation:

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