The best recipes for making pickled carrots

Pickled carrots are an invited guest both at a cozy family dinner and at festive feasts. It serves as a complement to boiled and stewed dishes, meat and fish. Before cooking it is cut into thin circles or grated, spices, spices and herbs are added for piquancy.

In the article, we will consider in detail how to pickle carrots and what is needed for this.

Selecting and preparing carrots

For cooking, choose vegetables with an even orange color... The green tip is bitter, so it is cut off. The root crop must be firm and young, overripe specimens are not suitable for pickling. They clean the crop strictly before cooking - otherwise, the peeled carrots will quickly wilt and become fresh.

You cannot keep this vegetable in cold water, it loses vitamins... It is better to put the carrots in a plate, covered with a clean cloth, but no more than 3 hours.

Interesting. 100 g of pickled carrots contains 23 kcal. This is a delicious dietary snack that won't hurt your figure. The vegetable also contains saturated fatty acids, beta-carotene, choline.

Fruits of mini-varieties of carrots are pickled whole, and ordinary ones are cut into circles, slices, rubbed on different graters and even chopped in a blender. A popular option is when the vegetable is cut into thin long slices - this is how you get a Korean carrot.

How to pickle for salad - a simple and quick recipe

Anyone can repeat the popular pickling recipe. Such appetizer looks appetizing on a festive table... It is served with meat and fish hot dishes and side dishes.

Ingredient List:

• 3 large carrots;
• 6 cloves of garlic;
• 30 g sugar;
• 25 g salt;
• 30 ml vinegar 9%;
• 3 bay leaves;
• 300 ml of water;
• 5 allspice peas.

Cooking technology:

1. Wash root crops, peel them with a small knife or vegetable peeler.
2. Cut into 5 mm rings.
3. Put the circles in a liter clean jar, add the peeled and chopped garlic cloves.
4. Pour water into a saucepan and send over medium heat. Add allspice and bay leaf, sugar and salt and stir.
5. Boil and add vinegar, mix, pour into a jar.
6. Cover and cool, refrigerate overnight.
7. Serve chilled as an independent dish, garnished with sprigs of dill or parsley, or add to salads as an ingredient.

The best recipes

There are many options for cooking pickled carrots: onions are added to some dishes, hot peppers to others. Sometimes the vegetable is pickled whole, sometimes it is cut into rings or strips.

Take a note:

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With onion

Carrots with onions are a rich supply of vitamin C, so this dish is prepared by the hostess for autumn and winter to strengthen the immune system.

For cooking you will need:

• 550 g carrots;
• 110 g onions;
• 30 ml vinegar 9%;
• 30 g salt;
• 20 ml of sunflower oil;
• ground black pepper to taste.

Step by step recipe:

1. Wash and peel the carrots, cut into arbitrary slices.
2. Peel the onion, chop into thin half rings. Pour sunflower oil into a frying pan and fry the onions. Stir in carrot wedges.
3. In a separate bowl, combine black pepper, vinegar and salt. Add to vegetables.
4. Leave the workpieces for half an hour, then put them in sterile jars.
5. Close with clean nylon lids and put in the refrigerator or cellar.

Using a similar technology, the hostesses prepare pickled carrots with eggplant and mushrooms... These ingredients are washed and fried in sunflower oil before cooking. It turns out a nutritious and juicy snack, which is served with boiled and fried potatoes, rice, buckwheat.

With spices

For cooking, use spices to taste and personal preferences.

Traditional the set of ingredients looks like this:

• 400 g carrots;
• 5 black peppercorns;
• 5 allspice peas;
• two sprigs of carnations;
• 15 g cinnamon;
• 3 bay leaves;
• 15 g ground coriander;
• 500 ml of water;
• 45 g salt;
• 40 g sugar;
• 20 ml vinegar 9%.

Cooking method:

1. Rinse vegetables, peel and boil in salted water for two minutes.
2. Cool and cut into even slices so that they are evenly saturated with spices.
3. Sterilize the jar, put cinnamon, coriander, cloves and pepper on the bottom. Put carrots on top.
4. Add vinegar, salt, sugar and bay leaf to the water. Boil and pour into a jar.
5. Close with a nylon lid and cool.
6. Serve after two weeks.

In scented oil

Fragrant oil saturates the appetizer with a pleasant and piquant aroma, the ingredients become tender and juicy.

For cooking you will need:

• 700 g carrots;
• 50 g of salt;
• 80 g sugar;
• 30 ml vinegar 9%;
• 20 ml of vegetable oil;
• 20 g coriander seeds;
• one onion;
• 4 cloves of garlic.

How to cook:

1. Wash and peel carrots, chop on a coarse grater.
2. Transfer to a plate and sprinkle with salt and sugar. Add vinegar, stir and cover with cling film. Refrigerate overnight.
3. Fry chopped onion and garlic in vegetable oil, add coriander seeds. Pour carrots with hot oil and cool. Arrange in sterile jars.

In korean

Korean carrots Is a traditional oriental dish that is popular all over the world. The appetizer is appreciated for its spicy and juicy taste.

Ingredient List:

• 850 g carrots;
• two heads of garlic;
• 80 g of salt;
• 110 g sugar;
• 90 ml vinegar 70%;
• 10 g of red ground pepper;
• 10 g ground black pepper;
• 20 g ground coriander;
• 80 ml odorless vegetable oil;
• one onion.

How to cook:

1. Wash and peel the root vegetables, grate them on a special "Korean" grater. Transfer to a bowl, add salt and sugar. Stir and put under pressure for 40-50 minutes.
2. Pass the garlic through a press, add to a bowl. Pour in black and red peppers, coriander, pour in vinegar and mix thoroughly.
3. Chop the onion and fry until golden brown. Pour oil into carrots, leave onions in a frying pan. Spread the appetizer in jars, close the lids and leave for a day.

With cabbage

A quick and convenient way to recycle cabbage and carrots.

List of ingredients for cooking:

• 800 g white cabbage;
• 400 g carrots;
• 5 cloves of garlic;
• 60 g of salt;
• 100 ml of water;
• 30 ml of apple cider vinegar;
• 120 g sugar;
• 90 ml of sunflower oil;
• 7 peas of black pepper;
• 4 bay leaves.

Cooking technology:

1. Peel the cabbage from the upper leaves, rinse under running water, chop. Peel the carrots, grate. Mix vegetables, mash slightly. Add salt and sugar.
2. Prepare the marinade: pour water, apple cider vinegar, sunflower oil, pepper into a saucepan. Stir and bring to a boil, add laurel leaves.
3. Pour vegetables with hot marinade, cover with a clean towel and leave for 6 hours.
4. Divide into banks. Chill before serving.

Canned carrots with cabbage are added to cabbage soup and borscht - no need to waste time preparing these vegetables. Add dressing 20 minutes before cooking. If added earlier, then they will boil, become bland, lose their shape.

Read also:

How to cook pickled eggplant for the winter

Delicious and easy pickled pepper recipes

How to cook pickled beets without sterilizing

With dill

Dill gives the preparation an appetizing look, vegetables look beautiful in jars.

List of ingredients for cooking:

• 400 g carrots;
• a bunch of fresh dill;
• 500 ml of water;
• 80 g sugar;
• 15 ml vinegar 9%;
• 20 g salt;
• 15 g of dill seeds;
• 10 g of caraway seeds;
• ground black pepper to taste.

How to pickle:

1. Wash the carrots, peel, cut into thin slices.
2. Add salt and sugar, caraway seeds and dill, black pepper to the water. Add vinegar and stir, bring to a boil.
3. Put clean fresh dill on the bottom of each jar, put carrots on top, pour with brine.
4. Close the lid and cool, consume after 6 hours.

With chili

A spicy appetizer with chili pepper harmoniously complements meat dishes and is combined with barbecue, pilaf, manty.

what required for cooking:

• 500 g carrots;
• 150 g bell pepper;
• 70 g of hot peppers;
• 90 g salt;
• 45 g sugar;
• 3 cloves of garlic;
• 30 ml vinegar 9%.

Recipe:

1. Rinse the vegetables, peel the carrots and cut into slices. Chop hot pepper, peel the Bulgarian pepper and cut into pieces. Mix all the vegetables in a plate, salt and sugar, leave for an hour.
2. Add vinegar to the water and mix, bring to a boil.
3. Transfer vegetables to a jar, pour marinade and add peeled garlic cloves.
4. Close and cool.

Entirely in banks

To prepare such a snack, choose fresh carrots no more than 5 cm long.

Ingredient List:

• 1.5 kg of carrots;
• 5 black peppercorns;
• 8 peas of cloves;
• 5 bay leaves;
• 3 cloves of garlic;
• 150 ml of table vinegar;
• 150 g sugar;
• 100 g of salt;
• 80 ml of vegetable oil.

How to cook:

1. Wash the carrots, peel them. Put together with the cloves of garlic in a jar, add cloves and black pepper, laurel leaves.
2. Pour salt and sugar into the water, mix. Boil and pour into a jar, add vinegar and vegetable oil.
3. Cool, put in the refrigerator for a day.

Terms and conditions of storage

Store pickled blanks in the refrigerator for no more than 12 months... After opening the can, the period is reduced to ten days. Cellar and basement are suitable for storage - carrots will remain in them for up to ten months. If the apartment has a storage room, then the banks are left there. Storage temperature should be no more than 4 ° С, humidity level - about 85%.

Important! Before serving, it is recommended to inspect the workpieces for the presence of mold or mildew. If the vegetables have stains or mucus, then they are not eaten.

Tips from experienced housewives

To make the blanks tasty and healthy, hostesses recommend adhering to these rules:

1. Use the exact amount of preservative. If you add a lot of vinegar, the vegetables will become sour, and if not enough, the preparation will quickly disappear.
2. Wash vegetables and other ingredients thoroughly.
3. Use clean or purchased water, filter. The shelf life of pickled snacks depends on the taste and quality of the water.
4. Before cooking, rinse jars and dishes under cool water, sterilize.
5. Observe storage conditions and periods.

Conclusion

Homemade winter preparations of pickled carrots will be a delicious addition to the first and second courses. Housewives use fresh and young vegetables, herbs and spices, herbs. Carrots are pickled both in slices and whole.

For piquancy and pungency, black and red ground, allspice, chili pepper are added to the dishes. Store the workpieces in the refrigerator, cellar or pantry room.