The best recipes for making pickled carrots
Pickled carrots are an invited guest both at a cozy family dinner and at holiday feasts. It complements boiled and stewed dishes, meat and fish. Before cooking, it is cut into thin circles or grated, and herbs, spices and herbs are added for piquancy.
In this article we will look in detail at how to pickle carrots and what you will need for this.
Selection and preparation of 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 elastic and young; overripe specimens are not suitable for pickling. Clean the crop strictly before cooking - otherwise the peeled carrots will quickly wither and become bland.
This vegetable cannot be kept in cold water, it loses vitamins. It is better to put the carrots in a plate, covered with a clean cloth, but for no more than 3 hours.
Interesting. 100 g of pickled carrots contain 23 kcal. This is a delicious dietary snack that will not harm your figure. The vegetable also contains saturated fatty acids, beta-carotene, and choline.
The fruits of mini-varieties of carrots are pickled whole, and ordinary ones are cut into circles, slices, grated on different graters and even crushed in a blender. A popular option is to cut the vegetable into thin long slices - this is how you get Korean-style carrots.
How to marinate for salad - a simple and quick recipe
Anyone can repeat this popular pickling recipe. Such the appetizer looks delicious on the holiday table. It is served with meat and fish hot dishes and side dishes.
List of ingredients:
- 3 large carrots;
- 6 cloves of garlic;
- 30 g sugar;
- 25 g salt;
- 30 ml vinegar 9%;
- 3 bay leaves;
- 300 ml water;
- 5 peas of allspice.
Cooking technology:
- Wash the root vegetables and peel them using a small knife or vegetable peeler.
- Cut into 5 mm rings.
- Place the slices in a clean liter jar, add peeled and chopped garlic cloves.
- Pour water into a saucepan and place over medium heat. Add allspice and bay leaf, sugar and salt, stir.
- Boil and add vinegar, stir, pour into a jar.
- Cover and cool, refrigerate overnight.
- Serve chilled as an independent dish, garnished with sprigs of dill or parsley, or add to salads as an ingredient.
Best Recipes
There are many options for preparing pickled carrots: onions are added to some dishes, hot peppers are added to others. Sometimes the vegetable is pickled whole, sometimes it is cut into rings or strips.
Take note:
With onion
Carrots with onions are a rich supply of vitamin C, so housewives prepare this dish for autumn and winter to strengthen the immune system.
For preparation you will need:
- 550 g carrots;
- 110 g onions;
- 30 ml vinegar 9%;
- 30 g salt;
- 20 ml sunflower oil;
- ground black pepper to taste.
Step by step recipe:
- Wash and peel the carrots, cut into arbitrary slices.
- Peel the onion and chop into thin half rings. Pour sunflower oil into a frying pan and fry the onion. Stir in carrot slices.
- In a separate bowl, mix black pepper, vinegar and salt.Add to vegetables.
- Leave the preparations for half an hour, then place them in sterile jars.
- Cover with clean nylon lids and store in the refrigerator or cellar.
Housewives use a similar technology to prepare pickled carrots with eggplants and mushrooms.. These ingredients are washed and fried in sunflower oil before cooking. The result is a nutritious and juicy snack, which is served with boiled and fried potatoes, rice, and buckwheat.
Spiced
For cooking, use spices to taste and personal preference.
Traditional the set of ingredients looks like this:
400 g carrots;- 5 black peppercorns;
- 5 peas of allspice;
- two sprigs of cloves;
- 15 g cinnamon;
- 3 bay leaves;
- 15 g ground coriander;
- 500 ml water;
- 45 g salt;
- 40 g sugar;
- 20 ml vinegar 9%.
Cooking method:
- Rinse the vegetables, peel and cook in salted water for two minutes.
- Cool and cut into even slices so that they are evenly saturated with spices.
- Sterilize the jar, place cinnamon, coriander, cloves and pepper on the bottom. Place carrots on top.
- Add vinegar, salt, sugar and bay leaf to the water. Boil and pour into a jar.
- Cover with a nylon lid and cool.
- Serve after two weeks.
In fragrant oil
The fragrant oil saturates the snack with a pleasant and piquant aroma, the ingredients become tender and juicy.
For preparation you will need:
700 g carrots;- 50 g salt;
- 80 g sugar;
- 30 ml vinegar 9%;
- 20 ml vegetable oil;
- 20 g coriander seeds;
- one onion;
- 4 cloves of garlic.
How to cook:
- Wash and peel the carrots, chop them on a coarse grater.
- Transfer to a plate and sprinkle with salt and sugar. Add vinegar, stir and cover with cling film. Place in the refrigerator overnight.
- Fry chopped onion and garlic in vegetable oil, add coriander seeds. Pour hot oil over carrots and cool. Place into sterile jars.
In Korean
Korean carrots is a traditional oriental dish that is popular all over the world. The snack is valued for its spicy and juicy taste.
List of ingredients:
850 g carrots;- two heads of garlic;
- 80 g salt;
- 110 g sugar;
- 90 ml vinegar 70%;
- 10 g ground red pepper;
- 10 g ground black pepper;
- 20 g ground coriander;
- 80 ml odorless vegetable oil;
- one onion.
How to cook:
- Wash and peel the root vegetables, grate on a special “Korean” grater. Transfer to a bowl, add salt and sugar. Stir and put under pressure for 40-50 minutes.
- Pass the garlic through a press and add to the bowl. Pour in black and red pepper, coriander, add vinegar and mix thoroughly.
- Chop the onion and fry until golden. Pour oil into carrots, leave onions in the frying pan. Place the snack in jars, close the lids and leave for a day.
With cabbage
A quick and convenient way to process your cabbage and carrot harvest.
List of ingredients for cooking:
800 g white cabbage;- 400 g carrots;
- 5 cloves of garlic;
- 60 g salt;
- 100 ml water;
- 30 ml apple cider vinegar;
- 120 g sugar;
- 90 ml sunflower oil;
- 7 black peppercorns;
- 4 bay leaves.
Cooking technology:
- Peel the cabbage from the top leaves, rinse under running water, and chop. Peel the carrots and grate them. Mix vegetables, mash slightly. Add salt and sugar.
- Prepare the marinade: pour water, apple cider vinegar, sunflower oil, pepper into a saucepan. Stir and bring to a boil, add bay leaves.
- Pour the hot marinade over the vegetables, cover with a clean towel and leave for 6 hours.
- Divide into jars. Cool before serving.
Canned carrots and cabbage are added to cabbage soup and borscht — no need to waste time preparing these vegetables. Add dressing 20 minutes before cooking. If you add it earlier, they will boil, become bland, and lose their shape.
Read also:
How to cook pickled eggplants for the winter
With dill
Dill gives the preparation an appetizing appearance; the vegetables look beautiful in jars.
List of ingredients for cooking:
400 g carrots;- a bunch of fresh dill;
- 500 ml water;
- 80 g sugar;
- 15 ml vinegar 9%;
- 20 g salt;
- 15 g dill seeds;
- 10 g cumin seeds;
- ground black pepper to taste.
How to marinate:
- Wash the carrots, peel them, cut into thin slices.
- Add salt and sugar, cumin and dill seeds, black pepper to the water. Add vinegar and stir, boil.
- Place clean, fresh dill at the bottom of each jar, place carrots on top, and pour in brine.
- Cover with a lid and cool, consume after 6 hours.
With chili pepper
A spicy appetizer with chili peppers harmoniously complements meat dishes and goes well with shish kebab, pilaf, and manti.
What needed for cooking:
500 g carrots;- 150 g bell pepper;
- 70 g hot capsicum;
- 90 g salt;
- 45 g sugar;
- 3 cloves of garlic;
- 30 ml vinegar 9%.
Recipe:
- Wash the vegetables, peel the carrots and cut into slices. Grind the hot pepper, remove the seeds from the bell pepper and cut into pieces. Mix all the vegetables in a plate, add salt and sugar, leave for an hour.
- Add vinegar to the water and stir, bring to a boil.
- Place the vegetables in a jar, pour in the marinade and add the peeled garlic cloves.
- Close and cool.
Whole in jars
To prepare such a snack, choose fresh carrots no more than 5 cm long.
List of ingredients:
1.5 kg carrots;- 5 black peppercorns;
- 8 peas of cloves;
- 5 bay leaves;
- 3 cloves of garlic;
- 150 ml table vinegar;
- 150 g sugar;
- 100 g salt;
- 80 ml vegetable oil.
How to cook:
- Wash the carrots, peel them. Place the garlic cloves in a jar, add cloves and black pepper, and bay leaves.
- Pour salt and sugar into the water and stir. Boil and pour into a jar, add vinegar and vegetable oil.
- Cool, put in the refrigerator for a day.
Terms and conditions of storage
Store pickled preparations in the refrigerator for no more than 12 months.. Once the can is opened, the period is reduced to ten days. Cellars and basements are suitable for storage - carrots will last in them for up to ten months. If the apartment has a storage room, then the cans are left there. The storage temperature should be no more than 4°C, the humidity level should be about 85%.
Important! Before serving, it is recommended to inspect the preparations for the presence of fungus or mold. If vegetables have stains or mucus, they should not be eaten.
Advice from experienced housewives
To make the preparations tasty and healthy, housewives recommend adhering to the following rules:
- Use the exact amount of preservative. If you add a lot of vinegar, the vegetables will become sour, and if you add too little, the preparation will quickly disappear.
- Wash vegetables and other ingredients thoroughly.
- Use clean or purchased water and a filter. The shelf life of pickled snacks depends on the taste and quality of water.
- Before cooking, rinse jars and dishes under cool water and sterilize.
- Observe storage conditions and periods.
Conclusion
Homemade winter pickled carrots will be a tasty addition to first and second courses. Housewives use fresh and young vegetables, herbs and spices, and herbs. Carrots are marinated either in slices or whole.
For piquancy and spiciness, black and red ground allspice is added to dishes. Store the preparations in the refrigerator, cellar or pantry.