Delicious carrot salads for the winter: recipes with photos

Carrot salads look delicious and colorful, contain a supply of vitamins A and E, fiber and iron. Preparing such a treat is easy - just prepare the ingredients and recipe in advance.

Carrot dishes are stored all winter, decorate the festive table, combined with soups, side dishes and salads. In the article, we will offer recipes for very tasty carrot salads for the winter with a photo and tell you about the useful tricks of their preparation.

Which carrots are suitable for making salad for the winter

The best carrots are those that are grown on your own plot.... If the vegetable is chosen in the market or in the store, then we recommend that you follow some tips.

Carrot should be crispy and firm, with firm flesh. It is recommended to buy a root crop of a uniform orange color, without spots and cracks. If there are green stripes at the base of the tops, then the vegetable was grown using nitrates. The core should be bright.

Council. It is recommended to use early maturing varieties for cooking - Fairy, Viking, Canada. They are distinguished by an appetizing orange color and juicy pulp.

Recipes for delicious carrot salads for the winter

There are different variations of carrot salads - spicy, sour, sweet. Some are served on the table as a snack, others are added to dishes as the main ingredient. Carrots go well with most spices and vegetables. The main thing is to follow the recipe.

In korean

Famous Korean carrot attracts with spicy aroma and simplicity of preparation.

Ingredient List:

• 500 g carrots;
• 100 ml of vegetable oil;
• 4 cloves of garlic;
• 20 g salt;
• 60 g sugar;
• 10 ml of vinegar essence;
• 5 g ground black pepper;
• 5 g of red ground pepper.

Cooking technology:

1. Rinse vegetables and soak for 2 hours in cold water. Dry with a towel and clean. Grate with a special grater for Korean carrots.
2. Transfer to a deep plate, sprinkle with black and red pepper, salt and sugar. Optionally use a Korean carrot seasoning - it is sold in the store.
3. Add vinegar essence and stir by hand. Leave on for 20 minutes.
4. Peel and chop the garlic, sprinkle on the carrots. Heat vegetable oil in a frying pan and pour it over the garlic. Stir with a wooden spatula.
5. Arrange in jars or other convenient containers, put in the refrigerator overnight.
6. Serve a beautiful salad in small bowls.

In Russia the recipe Korean carrots appeared about 50 years ago - Korean emigrants did not find Chinese cabbage in the Soviet Union for cooking the national dish - kimchi - and began to add carrots instead.

Few knew that soon Korean carrots Russians will like it. And in Korea, no one knows about such a salad.

Winter salad

The salad is great for the winter diet - it makes up for the lack of seasonal vegetables.

For cooking you will need:

• 500 g carrots;
• 500 g of tomatoes;
• 500 g bell pepper;
• 250 g white onions;
• 2 cloves of garlic;
• 1 pod of hot pepper;
• 100 g sugar;
• 150 g of vegetable oil;
• 70 g salt;
• 50 ml vinegar 9%.

How to cook:

1. Rinse the vegetables, mince the tomatoes.
2. Mix chopped garlic with tomato puree. Add salt, sugar, vinegar, chopped hot pepper and vegetable oil. Stir and put on fire for another 5 minutes.
3. If you don't have tomatoes on hand, you can use tomato paste.
4. Peel the carrots and grate on a coarse grater, cut the bell pepper into strips, onion in half rings. Add all the vegetables to the tomatoes.
5. Put everything in a large saucepan and stir, simmer for half an hour over low heat. Add a mixture of peppers, cloves, bay leaves, coriander to taste.
6. Place in a sterile jar, roll up, wrap in a blanket and turn upside down until it cools. Store in a cool place.

With apple

A combination of juicy apple and sweet carrots to taste for adults and children.

To prepare a dietary snack you will need:

• 1 kg of carrots;
• 500 g sour apples;
• 500 ml of water;
• 30 g salt;
• 60 g sugar.

How to cook:

1. Rinse carrots and apples, grate on a coarse grater, mix thoroughly.
2. Prepare the brine: add salt and sugar to the water, mix. Boil.
3. Arrange the carrot-apple mixture in sterile jars and fill with brine. Close the lid and send for sterilization.
4. Cool and put in a cool place.

Before serving, the brine is drained, the salad is decorated with fresh herbs, seasoned with cold sour cream or vegetable oil to taste. Store the snack in the refrigerator for no more than three months.

With beets

Beets give the salad a raspberry red color. Sugar varieties are used for cooking.

What you need:

• 1 kg of carrots;
• 1 kg of beets;
• 1 kg of tomatoes;
• 100 g of garlic;
• 120 ml of vegetable oil;
• 100 g sugar;
• 10 g of red ground pepper;
• 10 ml of vinegar essence;
• 30 g of salt.

How to do:

1. Rinse the vegetables thoroughly. Peel carrots and beets, grate on a medium grater. Pass the tomatoes through a meat grinder or food processor. Stir the vegetables.
2. Pour vegetable oil into a deep saucepan and heat, add part of the vegetable mixture and cover with granulated sugar. After 10 minutes, add the remaining portion and simmer over low heat for 40 minutes, stirring occasionally with a wooden spatula.
3. Add chopped garlic, red pepper and salt. Stir, 10 minutes before the end of stewing, pour in the vinegar essence.
4. Place in clean jars and close the lid. Store in a cool place.
5. You can use the salad as a borscht dressing or eat it as a snack with black or rye bread.

Orange Miracle Salad

Vitamin salad suitable for those who follow the figure and adhere to proper nutrition. What is required for cooking:

• 400 g carrots;
• 500 g of tomatoes;
• 40 g sugar;
• 5 cloves of garlic;
• 100 ml of vegetable oil;
• 20 g salt;
• 10 ml of vinegar essence;
• 10 g ground black pepper;
• red or allspice to taste.

Cooking method:

1. Rinse the tomatoes under cool water and cut into small equal cubes.
2. Rinse and peel carrots, cut into cubes. Stir in the tomatoes and mince the vegetable mixture.
3. Transfer the mixture to a thick-walled saucepan, season with vegetable oil, sugar and salt. Add ground black pepper and mix thoroughly.
4. Send on low heat for 1.5 hours, add chopped garlic. Stir occasionally.
5. 5 minutes before ready to pour in vinegar essence, cover and leave for half an hour. Add paprika or other spices for color.
6. Arrange in sterile jars and cool. Keep refrigerated.

With green tomatoes

An original appetizer with green tomatoes is kept in the refrigerator all winter, combined with mashed potatoes and rice.

Ingredient List:

• 1 kg of green tomatoes;
• 500 g carrots;
• 500 g bell pepper;
• 300 g of onions;
• 60 g of salt;
• 90 g sugar;
• 100 ml of sunflower oil;
• 30 ml of vinegar essence.

How to cook:

1. Rinse the vegetables. Cut the tomatoes into 6-8 pieces, peel the carrots and grate on a medium grater.
2. Peel the bell pepper from the stalk and seeds, cut into cubes. Peel the onion and cut into half rings or small cubes.
3. Place vegetables in a heavy-walled saucepan and stir. Cover with salt and leave for half an hour to let the tomatoes juice. This will make the salad more savory.
4. Put the pan on fire for 40 minutes. Cover with sugar, add vegetable oil and vinegar essence. Stir with a wooden spatula.
5. Add black peppercorns, coriander or cloves if desired.
6. Put the prepared salad in sterile jars and close the lids. Cool and refrigerate.

With cucumbers

Carrots and cucumbers in this preparation remain crispy, retain their vitamin composition.

What is required for cooking:

• 2 kg of cucumbers;
• 1 kg of carrots;
• 500 g of onions;
• 150 ml of vegetable oil;
• 100 ml vinegar 9%;
• 80 g of salt;
• 120 g sugar;
• red or black ground pepper to taste.

How to cook:

1. Rinse cucumbers, dry and cut into even circles. Trim the ends.
2. Rinse carrots, peel and chop in a meat grinder or food processor.
3. Peel the onion and cut into half rings. Mix all vegetables in a saucepan.
4. Season with sugar, salt, vinegar and pepper. Pour in vegetable oil and mix thoroughly. Leave the salad at room temperature for 3 hours.
5. Divide into clean jars, cover and pasteurize for 10 minutes.
6. Cool, store in a dark pantry room or kitchen cabinet.

Lecho with carrots

Aromatic lecho is served with meat and fish dishes as a sauce.

What is required for cooking:

• 1 kg of tomatoes;
• 500 g bell pepper;
• 500 g carrots;
• 100 ml of vegetable oil;
• 40 g of salt;
• 70 g sugar;
• 5 peas of cloves;
• 15 ml vinegar 9%;
• 5 black peppercorns;
• 10 allspice peas;
• red pepper for pungency to taste.

How to cook:

1. Rinse the tomatoes and cut into slices, mince. Cook for 20 minutes over low heat.
2. Peel the carrots and cut into thin ribbons with a vegetable peeler. Peel the bell pepper from the stalk and seeds, cut into small strips.
3. Transfer the pepper and carrots to the tomato puree, season with salt and sugar, cloves and pepper. Add vegetable a little and mix. Simmer for half an hour, 5 minutes until ready to pour in vinegar.
4. Arrange in banks and roll up.

With pumpkin

Spicy salad of carrots and pumpkin is rich in vitamin B. Orange vegetables are harmoniously combined with each other in taste and appearance. What is required for cooking:

• 500 g carrots;
• 400 g of peeled pumpkin;
• 300 g of tomatoes;
• 200 g of bulgarian yellow or red pepper;
• 100 g onions;
• a clove of garlic;
• 80 ml of vegetable oil;
• 60 g sugar;
• 30 g salt;
• 20 ml vinegar 9%.

Cooking method:

1. Cut the pumpkin into small cubes. Peel the onions and carrots. Grate carrots, cut onion into strips or half rings.
2. Pass the garlic through a press, cut the bell pepper into strips.
3. Rinse the tomatoes and pass through a blender or meat grinder. Stir the vegetables and transfer to a cast iron bowl.
4. Put on low heat, add coriander, cloves, cinnamon to taste. To stir thoroughly.
5. Cook for an hour, add salt, sugar, vinegar and vegetable oil 20 minutes before the end.
6. Arrange in sterile jars and cool. Keep refrigerated.

Carrot caviar for the winter

Delicate carrot caviar is a great ingredient for making nutritious sandwiches.

Grocery list:

• 600 g carrots;
• 1 tomato;
• 1 onion;
• 3 cloves of garlic;
• 60 ml of vegetable oil;
• 40 g sugar;
• 30 g salt;
• 10 ml vinegar 9%.

Step by step recipe:

1. Rinse the vegetables. Peel the carrots and cut into slices. Chop the tomato, peel the garlic.
2. Mix vegetables and pass through a food processor.
3. Transfer to a saucepan, add vinegar and vegetable oil, sugar and salt.
4. Stir and cook over low heat for an hour, stirring with a wooden spatula.
5. Add black pepper to taste.
6. Arrange in jars and cool. Keep refrigerated.

Tips from experienced housewives

To make the carrot salad tasty and stored for a long time, the hostesses share useful recommendations for preparation and storage:

1. Slightly unripe vegetables are used for salad - they are more juicy and crunchy.Soft specimens are not suitable - they will boil over and lose taste.
2. The vegetables are thoroughly washed under cool water. If there are residues of soil and dirt on the vegetables, then they are washed off with a clean sponge.
3. Instead of table vinegar, add grape, apple or wine vinegar. They give the dish a pleasant sourness and preserve its useful properties.
4. To prepare the marinade, use clean water and coarse salt.
5. They choose whole cans, without chips or cracks. They are washed with a soda solution, wiped dry with a clean towel and sterilized. Tin lids are used for twisting.
6. Store carrot salads in a dark and cool place. A refrigerator (shelf life up to a year) or a cellar (up to eight months) is suitable for this. In the pantry room, the snack is stored for no more than six months. After opening the can - no more than two weeks.
7. The appetizer is served chilled and seasoned with butter or sauce to taste.

Conclusion

The most delicious dishes are handmade. Winter carrot salads are nutritious and juicy, easy to prepare. For blanks, young vegetables are chosen - elastic and crispy. Carrots are harvested with tomatoes, bell peppers, onions, garlic and even pumpkin.

Salads are served on the table with rice and potatoes, meat and poultry dishes. Spices and spices are added to taste: pepper, cloves, coriander, cumin. Store orange blanks in the refrigerator or cellar all winter.