Time-tested, delicious recipes for carrots in jars for the winter

Carrots are consumed fresh and as part of various dishes: soups, salads, cereals, drinks and desserts.

No less tasty and healthy winter vegetable preparations. Bright salads, jams and juices even externally evoke appetite and a desire to try them. Carrots canned for the winter retain their taste and nutritional qualities for a long time.

Making preparations at home is quick and easy; you just need to use proven recipes.

Selection and preparation of carrots

For canning, choose whole carrots, not limp, without signs of damage, bright orange in color, preferably with a small core. Root vegetables should not be too large or small.

The best varieties for canning, characterized by delicate pulp and high sugar content: Nantes, Chantane, Incomparable, Parisian carotel.

Before harvesting, vegetables are sorted and damaged specimens are removed. Wash with running water, rubbing with a brush. Cut off the ends and the green part of the head, peel off the top layer of skin.

For the winter, carrots are prepared whole, in parts, chopped or as part of salads.

Recipes for the most delicious carrot preparations for the winter in jars

Carrots prepared in jars according to the recipes we presented are not only tasty, but also healthy.

Korean carrots

This recipe will be appreciated by lovers of spicy oriental cuisine.

Ingredients for cooking:

• carrots - 1 kg;
• onion - 1 pc.;
• salt - 1 tsp;
• sugar - 1 tsp;
• garlic - 2 cloves;
• vinegar 9% - 1 tbsp. l.;
• vegetable oil - 120 ml;
• ground red pepper, ground black pepper, ground coriander and seeds - to taste.

Cooking method:

1. The root vegetable is grated to Korean carrots. If it is not there, then chop it with a knife into long thin strips.
2. Salt and sugar are added to the crushed mass. Mix the mixture with your hands until the juice appears.
3. Finely chopped onion and garlic, coriander, red and black pepper are added to the container with carrots. Pour vinegar and vegetable oil and mix.
4. Cover the container with a lid and put it in the refrigerator for a day.
5. After a day, the product is placed in sterilized jars, distributing the resulting juice. Sterilize them for 10 minutes. Then screw the lids on.
6. The jars are turned over and covered with a warm blanket until they cool completely.

Store the salad in the pantry.

Spicy carrots in jars

The appetizer according to this recipe turns out to be hot and spicy.

For preparation you will need:

• carrots - 1 kg;
• onion - ½ pcs.;
• salt - 25 g;
• hot pepper - 4-5 pcs.;
• grape vinegar - 1.5 cups;
• water - ¾ cup;
• sugar - 2/3 cup;
• vegetable oil - 60 ml;
• garlic - 2 cloves;
• oregano - ½ tbsp. l.;
• ground black pepper - 3 g.

Recipe:

1. Root vegetables, onions, garlic, hot peppers are chopped.
2. Cooking marinade: add salt, sugar, oregano, ground black pepper, vegetable oil and vinegar to the water.
3. Pour chopped vegetables into the marinade and bring the mixture to a boil. Boil for 6 minutes.
4. The hot snack is placed in sterilized jars, screwed on with lids, and covered with a blanket until it cools.

The canned product is stored in a cool, dark place.

carrot juice

Home carrot juice tasty and healthy, this is an excellent alternative to a store-bought product.

Ingredients:

• carrots - 1 kg;
• water - up to 1 l;
• sugar - 1-2 tbsp. l.

Cooking algorithm:

1. The root vegetable is crushed and boiled in a small amount of water (1.5-2 cups) until softened.
2. The resulting mass is cooled and beaten with a mixer until smooth.
3. Prepare the syrup: dissolve sugar in 500 ml of water and boil for 2-3 minutes.
4. The hot syrup is mixed with the carrot mixture, brought to a boil and boiled for 5 minutes.
5. Pour into sterilized jars and screw on the lids.
6. The jars are turned over and wrapped until cool.

The finished juice is stored in a cool, dark place.

Advice. When preparing carrot juice, you can add pumpkin or apple juice to taste.

Carrot puree

Ready puree is a natural and healthy product that can be the basis of many dishes.

For cooking you need: carrots - 500 g.

How to prepare:

1. The root vegetable is cut into small pieces so that it cooks faster and retains its beneficial properties as much as possible.
2. The crushed product is placed in a pan and poured with hot water. If you pour cold water over the root vegetable, then during the cooking process its color and taste will go into the broth.
3. Place the pan on the fire and bring to a boil. Cook the product over medium heat until softened.
4. The water is drained and the vegetable is cooled. Then grind with a blender until smooth.
5. The resulting mass is placed in sterilized jars. Jars of puree are sterilized for 15 minutes and screwed. Cover with a blanket until cool.

The finished puree is stored in a cellar or pantry.

Soup dressing

Classical recipe, which does not require much time.

Ingredients:

• carrots - 1 kg;
• onions - 0.5 kg;
• vinegar 9% - 10 ml;
• salt - 0.5 tsp;
• vegetable oil - 2 tbsp. l.;
• water - 2 tbsp. l.;
• bay leaf - 1 pc.;
• black peppercorns - 2-3 pcs.

Preparation:

1. The root vegetable is grated on a medium grater. Cut the onion into cubes.
2. Vegetables are stewed over low heat in water with oil, salt, pepper and bay leaf for 30 minutes. Vinegar is added at the end of stewing.
3. The finished dressing is placed in sterilized jars. Cover with lids. Leave to cool completely at room temperature.

Store the finished product in the refrigerator.

Carrot caviar

A simple and quick recipe with a minimum amount of ingredients.

For the preparation you will need:

• carrots - 1 kg;
• onion - 2 pcs.;
• vegetable oil - 1/3 cup;
• vinegar 9% - 1 tbsp. l.;
• salt, sugar - to taste.

How to prepare:

1. Finely chop the onion, chop the carrots on a medium grater.
2. Fry chopped onion in vegetable oil for 10 minutes. Add salt and sugar and mix.
3. Add chopped root vegetables to the pan. Vegetables are sautéed for 15 minutes.
4. Add vinegar to the mixture and mix. Place in small glass jars.

It is better to store caviar in the refrigerator.

Lecho with carrots

A delicious quick dish.

Ingredients:

• bell pepper - 1 kg;
• tomatoes - 2 kg;
• carrots - 500 g;
• onion - 300 g;
• vegetable oil - 150 ml;
• sugar - 100 g;
• salt - 30 g;
• vinegar 9% - 25 ml.

Cooking algorithm:

1. Tomatoes are passed through a meat grinder to obtain a homogeneous mass. It is poured into a saucepan and put on fire, vegetable oil, sugar, salt and vinegar are added. The resulting mass should boil.
2. When the tomatoes boil, add carrots grated on a coarse grater. The mixture is boiled for 15 minutes.
3. After 15 minutes, add peppers cut into small pieces and onions, chopped into half rings, into the pan. Cook for 20 minutes.
4. Hot lecho is placed in sterilized jars and covered with lids.

To give the dish a piquant aroma, dried basil and marjoram are added during cooking.

Store lecho in a cool, dark place.

Carrot jam

A classic recipe that doesn't require much effort to prepare.

For preparation you will need:

• carrots - 2 kg;
• water - 1 l;
• sugar - 2 kg;
• citric acid - 10 g.

Cooking method:

1. Grate the carrots on a medium grater.
2. The syrup is being prepared. To do this, add sugar to the water and cook for 1 hour. To prevent sugar from sticking to the dishes, stir the syrup every 10 minutes.
3. After an hour, add chopped vegetables to the syrup and cook over low heat for 15 minutes.
4. The resulting mass is cooled and put in a dark place for 10 hours.
5. Then the container is placed on the stove again and boiled until a thick mass is formed. The readiness of the jam is determined by its light orange hue and pleasant, sweet aroma.
6. Add citric acid to the pan and stir.
7. Hot jam is placed in sterilized jars and rolled up.

Store "gold" banki with jam in the cellar or refrigerator.

Adjika from carrots and tomatoes

The basis of adjika is ripe, red tomatoes.

Ingredients:

• tomatoes - 1.5 kg;
• carrots - 500 g;
• sweet and sour apple - 500 g;
• bell pepper - 1 kg;
• chili pepper - 150 g;
• garlic - 250 g;
• sugar 0.5 cups;
• salt - 1 tbsp. l.;
• vegetable oil - 150 ml;
• vinegar 9% - 0.5 cups.

Step-by-step preparation:

1. Apples, carrots, hot and sweet peppers are passed through a meat grinder and placed in a pan. Add vegetable oil, bring to a boil and cook for 30 minutes, stirring occasionally.
2. After half an hour, tomatoes minced through a meat grinder are poured into the vegetable mass. Cook for another 30 minutes over low heat.
3. Then add sugar, salt, chopped garlic and vinegar. Cook for 5-10 minutes.
4. The finished hot product is placed in sterilized jars and sealed.
5. The jars are turned over and covered with a warm blanket, left to cool completely.

The finished product is stored in a cool, dark place.

Carrot salad with bell pepper

Salad “Gifts of Autumn” is delicious and full of vitamins.

To prepare it you will need:

• bell pepper - 400 g;
• carrots - 300 g;
• vegetable oil - 100 g;
• sugar - 0.5 tsp;
• salt - 1.5 tbsp. l.;
• vinegar 9% - 30 g.

How to prepare:

1. Vegetables are cut into squares. Add salt and sugar and mix. Let it sit for 20 minutes until juice appears in the salad.
2. Add vegetable oil to the vegetable mixture and simmer over low heat for 35 minutes.
3. Then add vinegar and cook for another 10 minutes.
4. The finished salad is placed in sterilized jars and stored in the refrigerator.

Conclusion

Canned carrots look bright and appetizing. It will decorate the everyday and holiday table, will complement various dishes, as well as an independent snack. To give carrots a piquant taste and aroma, they are combined with various vegetables and spices.

Carrot preparations are rich in vitamins and maintain body tone during the winter period.