Time-tested, delicious recipes for winter carrots in jars

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

No less tasty and healthy winter vegetable preparation... Bright salads, jams and juices even outwardly evoke an appetite and a desire to taste them. Carrots preserved for the winter retain their taste and nutritional qualities for a long time.

At home, making blanks is prepared quickly and easily, you just need to use proven recipes.

Selecting and preparing carrots

For canning, choose whole carrots, not lethargic, without traces 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 tender pulp and high sugar content: Nantes, Chantane, Incomparable, Parisian carotel.

Before harvesting, vegetables are sorted out, 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 the skin.

For the winter, carrots are harvested as a whole, in parts, shredded 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 presented by us, are not only tasty, but also healthy.

Korean carrots

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

Cooking ingredients:

• 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 for korean carrot... If it is not there, then chop it with a knife with a long thin straw.
2. Salt and sugar are added to the crushed mass. The mixture is stirred by hand to make juice.
3. Finely chopped onion and garlic, coriander, red and black pepper are added to a container with carrots. Pour vinegar and vegetable oil, mix.
4. The container is covered with a lid and put into the refrigerator for a day.
5. After a day, the product is placed in sterilized jars, distributing the resulting juice. Sterilize them within 10 minutes. Then tighten the lids.
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 for this recipe is spicy and spicy.

For cooking you will need:

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

Recipe:

1. Root crops, onions, garlic, hot peppers are chopped.
2. Cook marinade: add salt, sugar, oregano, black pepper, vegetable oil and vinegar to the water.
3. Chopped vegetables are poured into the marinade, the mixture is brought to a boil. Boil for 6 minutes.
4. The hot appetizer is laid out in sterilized jars, tightened 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, it is a great alternative to a purchased product.

Ingredients:

• carrots - 1 kg;
• water - up to 1 liter;
• 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 whipped with a mixer until smooth.
3. Syrup is prepared: sugar is dissolved in 500 ml of water and boiled for 2-3 minutes.
4. The hot syrup is mixed with the carrot mass, brought to a boil and boiled for 5 minutes.
5. Poured into sterilized jars, screwed with lids.
6. The jars are turned over and wrapped until they cool.

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

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

Carrot puree

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

For cooking you need: carrots - 500 g.

How they cook:

1. The root vegetable is cut into small pieces so that it cooks faster and retains its useful properties as much as possible.
2. The crushed product is put into a saucepan and poured with hot water. If you pour cold water on the root vegetable, then during the cooking process its color and taste will go into the broth.
3. Put the saucepan on fire and bring to a boil. The product is boiled 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 laid out in sterilized jars. Jars of puree are sterilized for 15 minutes and screwed up. Cover with a blanket until it cools.

The finished puree is stored in the cellar or pantry.

Soup dressing

Classical recipethat does not take a lot of 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 rubbed on a medium grater. Dice the onion.
2. Vegetables are stewed over low heat in water with oil, salt, pepper and bay leaves for 30 minutes. At the end of the stewing, add vinegar.
3. The finished gas station is laid out in sterilized banks. Close 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 preparation you will need:

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

How they cook:

1. Finely chop the onion, chop the carrots on a medium grater.
2. Chopped onions are fried in vegetable oil for 10 minutes. Add salt and sugar, mix.
3. Chopped root vegetable is added to the pan. The vegetables are sautéed for 15 minutes.
4. Vinegar is added to the mass, mixed. Placed in small glass jars.

It is better to store caviar in the refrigerator.

Lecho with carrots

A delicious quick dish.

Ingredients:

• bulgarian pepper - 1 kg;
• tomatoes - 2 kg;
• carrots - 500 g;
• onions - 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 get 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 to them. The mixture is boiled for 15 minutes.
3. After 15 minutes, add pepper, cut into small pieces, and onion, chopped in half rings, into the pan. Cook for 20 minutes.
4. Hot lecho is laid out in sterilized jars and rolled up with lids.

Dried basil and marjoram are added during cooking to add a spicy aroma to the dish.

Store lecho in a cool, dark place.

Carrot jam

A classic recipe that requires little effort to prepare.

For cooking 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. Prepare the syrup. For this, sugar is poured into the water and boiled for 1 hour. To prevent sugar from sticking to the dishes, stir the syrup every 10 minutes.
3. An hour later, chopped vegetable is added to the syrup, cooked over low heat for 15 minutes.
4. The resulting mass is cooled and removed to a dark place for 10 hours.
5. Then the container is put back on the stove 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 a saucepan and mix.
7. Hot jam is laid out in sterilized jars and rolled up.

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

Adjika from carrots and tomatoes

Adjika is based on ripe red tomatoes.

Ingredients:

• tomatoes - 1.5 kg;
• carrots - 500 g;
• sweet and sour apple - 500 g;
• Bulgarian 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 cooking:

1. Apples, carrots, hot and sweet peppers are passed through a meat grinder and put into a saucepan. Add vegetable oil, bring to a boil and cook for 30 minutes, stirring occasionally.
2. After half an hour, tomatoes passed 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 laid out in sterilized jars, rolled up.
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

"Gifts of Autumn" salad is delicious and vitamin-rich.

To prepare it you will need:

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

How they cook:

1. Cut vegetables into squares. Add salt and sugar, mix. Let it brew for 20 minutes so that juice appears in the salad.
2. Vegetable oil is added to the vegetable mixture and simmered over low heat for 35 minutes.
3. Then add vinegar and cook for another 10 minutes.
4. The finished salad is laid out in sterilized jars, stored in the refrigerator.

Conclusion

Tinned carrots look bright and delicious. It will decorate the everyday and festive table, will be an addition to various dishes, as well as an independent snack. To give the carrots a spicy taste and aroma, they are combined with various vegetables and spices.

Carrot blanks are rich in vitamins and support the body's tone during the winter.