Step-by-step recipes: how to pickle carrots for the winter

The most popular way to store carrots is in their entirety in a basement or cellar. But there are many options to diversify your table by preparing tasty and healthy preparations from vegetables. For salting use already proven recipes or experiment and create your own.

The article will tell you how to pickle carrots for the winter in jars according to original recipes.

Features of pickling carrots

For pickling, choose unsweetened vegetables - these are late varieties Queen of Autumn, Carlena, Cardinal, Dolyanka. Mid-season root crops are the most sweet, this may negatively affect the taste of the winter snack.

For pickling, choose medium-sized vegetables, whole, without visible signs of damage or disease. Large specimens often have a thick shell and a dry core that will not absorb salt and will not give the desired taste.

Preparing jars and ingredients

Pickling jars must be intact, without chips, sagging or cracks. The lids are selected according to the size of the cans so that they fit tightly and do not let air through. Seaming lids must have intact rubber and no scratches on the surface, just like colored screw-on lids.

All containers for workpieces are sterilized, as are the lids. Sterilization can be carried out with steam, boiling the jars or calcining them in the oven. The lids are treated with steam in a water bath or doused with boiling water just before rolling up the cans.

The ingredients are selected as fresh as possible. Root vegetables are cleaned and doused with boiling water.All side roots and the top part of the vegetable are cut off.

Important! If the top of the vegetable has turned green, it is not advisable to use it for preservation.

Delicious salted carrot recipes

Preparing salted carrots is not the most popular procedure among housewives. However, this method of preservation allows you to preserve the vegetable longer and diversify the winter table. Let's learn how to pickle carrots to make it especially tasty.

With salt

Ingredients:

• carrots – 5 kg;
• water – 1 l;
• salt – 600 g.

Cooking process:

1. Boil water, add salt and stir until it is completely dissolved.
2. The vegetable is placed tightly in containers with a wide neck, on which the press can be placed.
3. Small root vegetables are left whole, larger ones are cut into two or more parts.
4. The carrots are poured with cooled brine so that the liquid covers the top of the root vegetables by 15 cm. Pressure is placed on top.
5. The container is left at room temperature for 3-4 days, then the press is removed and placed in a cool, dark place, covered with a lid.

Grated carrots without sterilization

Ingredients:

• grated carrots – 1 kg;
• garlic – 2 heads;
• salt – 1 tbsp. l.;
• sugar – 3 tbsp. l.;
• 9% acetic acid – 100 ml;
• water – 2 l.

How to cook:

1. The garlic is crushed in a blender or using a garlic press and added to the grated carrots.
2. The mixture is compacted tightly into the jars, leaving 2-3 cm from the neck.
3. Boil water and pour the mixture into it for 15 minutes, then drain and boil again, adding sugar, salt and vinegar.
4. Boiling marinade pour the jars under the neck and roll them up.

Dry method without water

An original recipe in which no water is poured into the jars.

Ingredients:

• grated carrots – 5 parts;
• salt – 1 part.

Grated root vegetables and salt are mixed in a container so that the vegetable produces juice.The mixture is compacted into sterile jars to the top so that a minimum gap remains. The jars are sealed with lids and stored in a dark, dry, cool place.

With horseradish

Horseradish increases the crunchiness of carrots and gives the preparations an original taste.

Ingredients:

• grated carrots – 200 g;
• grated horseradish root – 200 g;
• paprika and white pepper – 1 tsp each;
• sugar – 1 tsp;
• salt – 2 tsp;
• vinegar 9% – 60 ml;
• water – 0.5 l.

Grated carrots and horseradish are mixed in a container and placed in a sterile container, poured with boiling water and allowed to stand for 10-15 minutes. Then spices, salt, sugar are poured into the container, and lastly vinegar. The mixture is thoroughly mixed, tightly closed with a lid and allowed to cool. Store jars in the refrigerator or cellar.

Salted carrots with herbs

Ingredients:

• grated carrots – 1 kg;
• parsley – 50 g;
• dill – 50 g;
• salt – 5 tbsp. l.

The washed greens are chopped with a knife and mixed with grated root vegetables. The mixture is salted and allowed to stand for 10-15 minutes. Then they are placed tightly in sterile jars under the neck and rolled up.

Salted carrots with cumin

Ingredients:

• carrots – 1 kg;
• garlic – 1 head;
• mustard seeds and cumin - 1 tsp each;
• salt - to taste.

Cooking process:

1. The carrots are peeled and grated using a coarse grater or a Korean carrot grater.
2. The garlic is peeled and passed through a garlic press or crushed in a blender.
3. The garlic mass is mixed with carrots, spices and salt are added.
4. The mixture is compacted into sterile jars and sealed with lids.
5. Before sending to the cellar or basement, the jars are stored in the refrigerator for 2-3 days.

How to store salted carrots in jars

The shelf life of salted carrots is from several months to a year. However, it is worth regularly checking the jars for the appearance of mold, darkening, turbidity and bubbling of the brine, and swelling of the lids. Such cans are thrown away - using their contents for food is dangerous to health.

Banks are stored in the basement or cellar, in the refrigerator. Storage temperature should not exceed +5…+7°С.

Important! Jars of carrots in brine should not be frozen.

When storing in a cellar, it is important to ensure the desired temperature and level of ventilation. The walls of the cellar must be disinfected from mold and other fungi. It is advisable to store jars not on an earthen floor, but on wooden pallets or shelves. The walls of the jars should not touch each other or touch the walls of the cellar.

It is allowed to store cans on loggias and closed balconies if the room temperature does not fall below 0°C. The jars are placed in boxes, lined with paper or cotton cloth so that the walls do not touch each other.

Attention! Long-term storage of pickles in the refrigerator is undesirable due to high air humidity.

Conclusion

Pickling carrots - convenient way to store vegetables in winter. If a vegetable is salted, it will retain its beneficial properties much longer than fresh in the cellar. In winter, the use of such root vegetables reduces the cooking time of soups and stews.