"Golden" recipes for carrots for the winter

Carrots are loved for their bright color and sweet taste. The vegetable is good fresh, as part of various dishes and winter preparations. They turn out bright, beautiful, even outwardly evoke an appetite and a desire to taste them. We will consider the "golden" recipes for carrots for the winter with and without sterilization in this article.

Features of preservation of carrots

Vegetable conservation is not particularly difficult even for novice housewives. You can harvest carrots as a whole, in parts, shredded, as part of salads. Carrots are chosen whole, not lethargic, without visible damage. Root vegetables should not be too large or too small.

Preparation of cans and ingredients

The choice and preparation of a container for conservation is important, since the quality of preservation depends on this factor.

Banks must not have chips, cracks or other damage. Chipped jars will not provide sufficient storage sterility and the product will sour. Damaged containers run the risk of bursting during sterilization, which can lead to injury to others.

Lids for cans should be inspected and suitable ones selected. There should be no traces of rust, dents on the metal, the rubber gasket is intact and without leaving the metal. When using painted caps, be careful not to scratch the paint. Nylon should not have sagging, cracks or other defects. Any lid should fit snugly on its intended container.

Before placing the ingredients, the jars are sterilized. Popular means of sterilization are boiling, steaming, or roasting in the oven. Sometimes these methods are used in combination.

Important! When sterilized by boiling or steam, the jars must dry independently. They cannot be wiped off or dried. Also, you should not put ingredients in wet containers.

"Golden" recipes for preparations for the winter

The most popular are classic pickling carrots and sauerkraut with cabbage. But these are not all ways to prepare a vegetable for the winter.

Sauerkraut with cabbage and horseradish

Ingredients:

• carrots of any kind - 4 kg;
• white cabbage - 1 kg;
• horseradish - 3 leaves;
• cherry leaf - 5-7 pcs.;
• dill umbrellas;
• black peppercorns - 3-4 pcs.;
• water - 5 l;
• salt - 200 g

Freshly dug carrots are washed with running water and peeled, then chopped by hand or tinder on a coarse grater. Head of cabbage is cleaned of stubs and leaves, chopped, mixed with carrots. The water is boiled and salt is added after boiling.

The bottom of the fermentation container is laid out with a cherry leaf and horseradish, black pepper is poured there. The carrot-cabbage mixture is tamped down, along the way adding dill umbrellas. The contents of the container are poured with brine and placed under a press in a cool dark room.

Pickled

Thin-skinned carrots are suitable for this recipe.

Ingredients:

• carrots of any kind - 1.5 kg;
• sugar - 4 tbsp. l .;
• salt - 2.5 tbsp. l .;
• vinegar 6% - 1 tbsp. l;
• water - 1 l;
• spices - allspice ground pepper, black peppercorns, cloves, cinnamon sticks, bay leaf - to taste.

Root crops are washed, peeled and immersed in salted boiling water for 5 minutes. The brine is prepared separately: 1 liter of water is boiled, sugar, vinegar and salt are added. The brine is ready after the salt and sugar are completely dissolved.

Spices are placed in sterile jars.Chop the carrots in circles or small cubes and put them in jars on top of the spices. The containers are poured with hot marinade and closed with nylon lids, after which they are placed in a large container with water for sterilization and boiled for 25 minutes. The sterilized jars are rolled up with clean lids and left to cool under a warm blanket.

In korean

A recipe for lovers of spicy dishes and national oriental cuisine.

Ingredients:

• carrots of any kind - 1 kg;
• onions - 1 pc .;
• sugar, salt - 1 tsp each;
• garlic - 2 cloves;
• spices - ground red pepper, ground black pepper, ground coriander and seeds - to taste;
• table vinegar 9% - 1 tbsp. l .;
• vegetable oil (sunflower or olive) - 120 ml.

Carrots are grated for korean carrot or cut into strips, add all the salt and sugar to it. Stir with your hands to make juice. After that, finely chop the onion into the mixture, chop the garlic and add spices, then mix it again and let the workpiece stand for 10-15 minutes.

Then vinegar and oil are poured in, mixed again, placed under a press and sent to the refrigerator for a day. After 24 hours, the mixture is laid out in jars under sterile lids.

Without jar sterilization

For those who do not like the sterilization process, a simple recipe is suitable.

Ingredients:

• carrots - 2 kg;
• tomatoes - 1 kg;
• yellow bell pepper - 2 pcs.;
• chili pepper (or any other hot pepper) - 2 pods;
• parsley - 50 g;
• garlic - 3 heads;
• sugar - 7.5 tbsp. l .;
• salt - 2 tbsp. l .;
• vinegar 9% - 1/3 cup;
• olive oil - 2 cups

Peeled carrots are chopped into strips or grated for Korean carrots. Peppers, tomatoes and garlic are twisted in a meat grinder or punched with a blender. Parsley is finely chopped. All ingredients are placed in a saucepan, vinegar and oil are added. The workpiece is boiled for an hour, the snack is laid out in jars and tightly rolled up.

With beans

Ingredients:

• carrots - 1 kg;
• beans - 2 cups;
• onions - 500 g;
• sugar - 1 glass;
• salt - 2 tbsp. l .;
• odorless sunflower oil - 1 glass;
• vinegar essence 70% - 0.5 tsp.

The beans are soaked and cooked until cooked. Peeled carrots are cut into small cubes or tinder on a coarse grater. Onions are cut in half rings. All ingredients are mixed in a deep frying pan or saucepan and simmered for an hour. The hot mixture is laid out in sterile jars and rolled up.

Salting without vinegar

Ingredients:

• carrots - 2 kg;
• water - 1 l;
• salt - 1 tbsp. l .;
• sugar - 1 tsp.

Carrots are cut into cubes or slices and placed in sterile jars. Bring the water to a boil with salt and sugar. Carrots are poured with boiling brine, the jars are covered with lids and sterilized in a saucepan of boiling water. After 25 minutes, the cans are removed and covered with lids or rolled up. Cool the jars under the covers.

With garlic

Ingredients:

• carrots - 2.5 kg;
• garlic - two heads;
• fresh ginger - 50 g;
• hot pepper - 2 pcs.;
• cabbage - 200 g;
• salt - 50 g.

Grind cabbage, ginger, garlic and pepper in a blender or meat grinder. Shredded carrots are rubbed with hands with salt and left until the juice is released, then the prepared mixture is added and mixed. The resulting workpiece is transferred to a container and placed under a press.

Carrot caviar

Ingredients:

• carrots - 1 kg;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• sugar - 1 tbsp. l .;
• salt - 1/2 tbsp. l .;
• vinegar 9% - 1 tbsp. l.

Carrots are passed through a meat grinder or blender. Tomatoes and garlic are chopped in a blender or food processor until puree. Mix vegetable mixtures in a common saucepan, add vegetable oil, salt and sugar.

The mass is brought to a boil over medium heat, then the heat is reduced and the caviar is boiled for 30 minutes, stirring occasionally. 20 minutes from the start cooking add vinegar and mix. Hot caviar is laid out in sterile jars and rolled up.

Sweet preparations

Carrots are also used as part of sweet preparations.

Carrot jam

Ingredients:

• young sweet carrots - 1 kg;
• sugar - 1.3 kg;
• water - 500 ml;
• vanillin - 4 g;
• citric acid - 3 g.

Bring water and sugar to a boil in a large saucepan and simmer for no more than five minutes. Peel the carrots and cut them into strips, put them in a saucepan and pour in hot syrup.

The mixture is boiled until the root vegetable softens. The mass is left closed for 8-10 hours, after which it is heated again and boiled until it thickens. At the end of cooking, add vanillin and citric acid. Jam poured into sterile jars.

Jam

Ingredients:

• carrots - 500 g;
• lemon - 1 pc.;
• orange - 1 pc.;
• sugar - 0.5 g;
• cinnamon - one stick;
• cloves - 4 pcs.;
• ground nutmeg - 1/2 tsp;
• water - 0.5 l.

Rub the carrots on a fine grater. Pour boiling water over the orange and lemon and squeeze the juice out of them, peel the zest from the peel. Spices (except nutmeg), zest and sugar are added to grated carrots. The mixture is stirred and poured over with squeezed citrus juice.

It is left under a lid for 8-10 hours, then cinnamon and cloves are removed, nutmeg is added and the mixture is poured with water. Jam is boiled over medium heat, stirring often, for at least 45 minutes, until boiled twice, after which it is transferred to sterile jars.

Tea

Ingredients:

• carrots - 2 pcs.;
• water - 600 ml;
• black leaf tea - 1 tbsp. l.

Carrots are rubbed on a fine grater and squeezed out of juice. The squeezed carrots are laid out on a baking sheet and dried for three hours in the sun, then in the oven until completely dry.

The dried vegetable is mixed with tea leaves and poured with boiling water for 6 minutes, after which water is added to 2/3 of the volume of the container. Leave for 4 minutes for brewing.

Tips and tricks for conservation

Each housewife finds her own life hacks and tricks in the process of work. The main recommendations of experienced chefs:

1. For sweet preparations, it is better to use sweet varieties and hybrids of carrots - Children's Sweet, Maestro F1, Emperor, etc.
2. For interesting options for blanks, you can use purple or yellow carrots.
3. You should not take an overgrown root crop - it becomes tough, even long-term cooking will not save. The core especially loses its taste.
4. It is important to remove the green top as much as possible, since green carrots contain poisonous compounds. Better to grab a few millimeters of the orange part.
5. You should not take a damaged root crop for harvesting - even cutting off the damaged area does not guarantee the integrity of the rest.
6. The workpieces are stored in a cool, dark place - at room temperature, carrots tend to deteriorate quickly even in a sterile container.

Conclusion

With the help of bright blanks, you can delight yourself with vitamins all winter. Carrot blanks with the addition of various vegetables and spices will diversify the table and allow you to maintain the body's tone during the entire cold period!