“Golden” recipes for carrot preparations 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, and even externally evoke appetite and a desire to try them. We will consider “golden” recipes for carrot preparations for the winter with and without sterilization in this article.

Features of carrot preservation

Preserving vegetables is not particularly difficult even for novice housewives. You can harvest carrots whole, in parts, chopped, or as part of salads. Choose carrots that are whole, not limp, and without visible damage. Root vegetables should not be too large or too small.

Preparing jars and ingredients

The selection and preparation of containers for preservation is important, since the quality of preservation depends on this factor.

Cans must not have chips, cracks or other damage. Chipped jars will not provide a sufficient degree of sterility during storage, and the product will sour. Damaged containers are at risk of bursting during sterilization, which could result in injury to others.

Lids for jars should be inspected and suitable ones selected. There should be no traces of rust or dents on the metal ones, the rubber gasket should be intact and without separation from the metal. When using painted lids, be careful not to scratch the paint. Nylon should not have sagging, cracks or other defects. Any lid must fit tightly on the container intended for it.

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

Important! When sterilizing by boiling or steam, the jars should dry on their own. They cannot be wiped or dried. Also, do not put ingredients in wet containers.

“Golden” recipes for winter preparations

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

Pickled carrots with cabbage and horseradish

Ingredients:

• carrots of any variety – 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 grated on a coarse grater. The head of cabbage is cleared of stalks and leaves, chopped, and mixed with carrots. The water is boiled and after boiling, salt is added.

The bottom of the fermentation container is lined with cherry leaves and horseradish, and black pepper is added there. Compact the carrot-cabbage mixture, adding dill umbrellas along the way. The contents of the container are filled with brine and placed under a press in a cool, dark room.

Pickled

Thin-skinned carrot varieties are suitable for this recipe.

Ingredients:

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

Root vegetables are washed, peeled and immersed in salted boiling water for 5 minutes. Prepare the brine separately: boil 1 liter of water, add sugar, vinegar and salt. The brine is ready after the salt and sugar are completely dissolved.

Spices are placed in sterile jars. Chop the carrots into slices or small cubes and place them in jars on top of the spices. The containers are filled with hot marinade and covered with nylon lids, after which they are placed in a large container with water for sterilization and boiled for 25 minutes. 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 variety – 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 carrots or cut into strips, add all the salt and sugar to it. Mix with your hands until the juice appears. After this, finely chop the onion into the mixture, chop the garlic and add spices, then mix again and let the mixture stand for 10-15 minutes.

Next, add vinegar and oil, mix again, place under a press and put in the refrigerator for a day. After 24 hours, the mixture is placed in jars under sterile lids.

Without sterilization in a jar

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

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 to Korean carrots. Peppers, tomatoes and garlic are twisted in a meat grinder or punched in a blender.Finely chop the parsley. All ingredients are placed in a saucepan, vinegar and oil are added. The preparation is boiled for an hour, the snack is placed in jars and rolled up tightly.

With beans

Ingredients:

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

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

Pickling without vinegar

Ingredients:

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

Carrots are cut into cubes or circles and placed in sterile jars. Bring water with salt and sugar to a boil. Boiling brine is poured into the carrots, the jars are covered with lids and sterilized in a pan of boiling water. After 25 minutes, the jars are removed and covered with lids or rolled up. Cool the jars under the blanket.

With garlic

Ingredients:

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

Cabbage, ginger, garlic and pepper are ground in a blender or meat grinder. Shredded carrots are rubbed with salt by hand 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.Grind tomatoes and garlic in a blender or food processor until pureed. Vegetable mixtures are combined in a common pan, vegetable oil, salt and sugar are added.

Bring the mixture to a boil over medium heat, then reduce the heat and cook the caviar for 30 minutes, stirring occasionally. 20 minutes from start cooking add vinegar and stir. The finished caviar is hot placed in sterile jars and rolled up.

Sweet preparations

Carrots are also used in sweet preparations.

Carrot jam

Ingredients:

• young carrots of sweet varieties – 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 boil for no more than five minutes. The carrots are peeled and cut into strips, placed in a pan and poured with 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 thickened. At the end of cooking, vanillin and citric acid are added. Jam pour 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.

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

It is left under the lid for 8-10 hours, then the cinnamon and cloves are removed, nutmeg is added and the mixture is filled with water. Cook the jam over medium heat, stirring frequently, for at least 45 minutes, until reduced by half, then transfer to sterile jars.

Tea

Ingredients:

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

Grate the carrots on a fine grater and squeeze out the 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 the tea leaves and poured with boiling water for 6 minutes, after which water is added to 2/3 of the container volume. Leave for 4 minutes to brew.

Tips and tricks for conservation

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

1. For sweet preparations, it is better to use sweet varieties and hybrids of carrots - Children's sweet, Maestro F1, Imperator, etc.
2. To get interesting options for preparations, you can use purple or yellow carrots.
3. You should not take an overgrown root vegetable - it becomes tough, even prolonged cooking will not save it. The core especially loses its taste.
4. It is important to remove as much green top as possible, since green carrots contain toxic compounds. It's 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 preparations are stored in a cool, dark place - at room temperature, carrots tend to quickly deteriorate even in a sterile container.

Conclusion

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