How to prepare carrots for the winter. Delicious winter carrot recipes

Preface

Carrots are loved not only by fluffy bunnies, but also by people. And this is very correct, since carrots contain a lot of vital important vitamins. If it is not possible to store fresh vegetables, you can always stock up on them by canning carrots for the winter.

This incredible root vegetable contains almost all B vitamins, as well as vitamins C, E, K, PP. Don’t forget about the carotene contained in carrots, which is partially converted into vitamin A in the digestive tract. This organic compound normalizes vision, promotes growth, and improves digestion.

Nutritionists recommend carrots for therapeutic nutrition. The huge mineral complex contained contributes to proper operation the whole body. Gives carrots their orange and yellow carotene has an immunostimulating effect and is a powerful antioxidant. To strengthen your gums, it is best to use raw carrots. Of course, fresh vegetables contain the most vitamins, but with proper preservation you can retain maximum benefits.

The end of August - mid-September is the time to harvest carrots. As soon as the harvest is harvested, you need to think about preserving this root crop for the winter. Preserving carrots for the winter is not new. Even scientists have conducted various studies on the preservation of carrots, preserving carotene and all available vitamins and positive properties root vegetable

Studies have shown that water-salt seaming of carrots is the best way to preserve carotene and the positive properties of the vegetable. During the experiments, it was found that seaming carrots in a solution of 0.9% and 1.8% had a taste that was as close as possible to a fresh root vegetable. Therefore, if it is not possible in the basement, the recipe described below will come in handy.

For the most simple recipe To prepare ordinary carrots for the winter, you will, of course, need several kilograms of selected vegetables, water and ordinary salt. Don't forget about pre-sterilized jars and metal lids. The first step is to thoroughly wash the vegetables, remove roots and peels. At the same time, you can place a container of water on the fire or hob.

Dip the washed and peeled carrots into already boiling water for two to three minutes. Once the specified time has elapsed, remove the orange root vegetable from the boiling water and transfer it to a container with cold water. And only after that you can put the workpiece in jars. Vegetables can be stacked whole (preferably if the diameter of the carrots is no more than three centimeters) or cut into cubes, circles, or in other ways, depending on your imagination and skills. Your next step is to prepare the brine for seaming.

For this simple “potion” you will need only thirty grams of salt per liter of water. Dissolve required quantity salt in the liquid from cooking the carrots, bring it to a boil again and pour it into the jars with the carrots. Let's roll up, and hurray, you are prepared for winter. This recipe keeps the flavor as close to fresh vegetables as possible, so you can use the vegetable to make soups and even salads. Remember that you don't a large number of grated vegetable you can or freezer.

A more spicy version of canned carrots is suitable both for independent consumption and for preparing various snacks. First, audit your inventory. For the job you will need not only carrots and onion, but also salt, sugar, coriander or cumin, citric acid. We wash and peel the vegetables. Root vegetables can be cut in any way arbitrary forms, but it’s most convenient to cut the onion into rings. Place this entire creation beautifully in sterilized jars and fill with marinade.

To prepare one liter of marinade you will have to part with one liter of water, thirty grams of salt, add fifty grams of sugar, add 2 tablespoons citric acid(you can use less if you don’t like sour things) and a tablespoon of spices. As soon as the marinade bubbles in the pan, it’s time to pour it into the contents of the jars and roll up this experiment with lids.

Korean carrots - a recipe for canning for the winter

And although the Koreans have nothing to do with the creation of this simple and aromatic snack, we will roll carrots in Korean style. To begin with, we carry out standard procedures with vegetables - wash, peel, grate. You will need garlic - one head per kilogram of carrots. Clean, chop, add to the grated mass. We also send ground hot red pepper there, you can also add a couple of pinches of black pepper.

The well-known carrot contains an impressive amount of vitamins and minerals. Just two pieces contain daily norm vitamin A, which has a beneficial effect on vision. If a person lacks this vitamin, there is a danger of acquiring night blindness. And big influence carrots have an effect on:

• Cardiovascular system. Regular consumption of carrots reduces the risk of stroke.
• Gastrointestinal tract. Effectively helps with constipation and hemorrhoids.
• Kidneys and liver. Carrots perfectly cleanse the body and remove excess fluid and bile.
• Skin. Prevents the appearance of wrinkles and rejuvenates, smoothes the face.

To be healthy and young all year round, it is necessary to consume this valuable vegetable. There are a huge number of recipes for preparing carrots and other vegetables for the winter. If summer harvest carrots turned out to be a success, then you can certainly use one or more recipes and do your own canning.

It could be:

1. Chopped or grated frozen carrots.
2. Salty preparation with pepper.
3. Naturally preserved with pepper and salt.
4. Sterilized pickled carrots with peppers.
5. Marinated preparation with pepper.
6. Preparation in the form of salads from carrots and other vegetables.
7. Preservation in the form of juice or puree.
8. Carrot jam or jam.

Frozen carrots very easy to prepare. To do this, you need to wash, peel and cut the root vegetable into any in a convenient way. Pack into containers and put away freezer. Carrots in this form will retain the maximum amount of vitamins. In winter, it can be eaten raw or added to various dishes. For example, soups or salads.

Salted carrots also retain a large amount useful substances. It is convenient to prepare and add to soups, salads, and hot dishes. There are several ways to pickle root vegetables:

Salted whole carrots for the winter

Ingredients:

• Carrots - to taste.
• Salt - 60 grams.
• Water - 1 liter.
• Pepper - a pinch.

Preparation:

Wash and peel the carrots well. Boil water and add salt. Stir until completely dissolved and boil for another five minutes. Turn off the heat and leave until completely cool.

Prepare a wooden container. It should be deep and wide so that whole carrots can be laid in rows. Place and pour brine ten to fifteen centimeters above the carrots. Place the container under the press and leave at room temperature for four to five days. Then, move the carrots from the kitchen to a cool place and leave them there until winter.

Don't be afraid that you might over-salt the carrots. If there is a lot of salt, then before serving or adding it to dishes, the carrots should simply be kept in filtered liquid.

Pickling chopped carrots for the winter

Ingredients:

The quantity of products must be taken according to your taste.

Preparation:

Peel the carrots, wash them and cut them into slices or any other shape. Take a container made of glass or wood, sterilize it and sprinkle a little salt and pepper on the bottom. Place the pieces in the container, not reaching the edge by about one quarter.

Prepare the brine. To do this, you need to boil the liquid, add salt and wait another five minutes, turn off the heat. Leave the liquid to cool. Next, fill all the carrots in the jars with this brine. Press down tightly in any convenient way and leave it this way for four to five days at room temperature for better fermentation. Then, transfer it from the kitchen to a cool place.

Recipe for pickling carrots with sterilization for the winter

Ingredients:

• Water - 1 liter.
• Salt - 30 gr.
• Pepper - 1 pinch.
• Carrot

Preparation:

Wash the carrots, peel them and immediately place them in boiling water. Let it cool a little and cut into small circles. Prepare a glass container and place the carrots there.

Cook the brine exactly as described in the recipes above and pour the juice over the vegetables. Cover the jars with a lid and place them in a wide saucepan filled with water. Place on fire to sterilize. The boiling time depends on the volume of the glass container. If the jars are half-liter, then they should be sterilized for forty minutes, but if they are liter, then fifty. To prevent the jars from bursting, it is best to lay any fabric on the bottom of the pan.

Very tasty carrots are obtained in various marinades. If there's already enough great experience in conservation, then you can safely experiment with product composition and prepare at your own discretion. Add something new and piquant or, conversely, remove an ingredient that is unsuitable for the taste of the household.

Pickled carrots for the winter. Recipes - very tasty!

Preparation:

Take a carrot, peel it well and remove any excess and rinse. Boil water, add salt and place the root vegetable in it. It is advisable to cook for another three to five minutes and remove. Cool, cut into any shape you like. Do not pour out the water, but add all the seasonings and spices. Stir and boil for five minutes.

Prepare a glass container and place vegetables there. Pour boiling juice, cover with sterilized lids and place the jars in a wide pan of water. It is necessary to boil the workpiece for twenty to twenty-five minutes. Then roll up the lids, turn over and leave to cool under a blanket. After about a day, remove the jars from the kitchen to a cool place.

Bulgarian pickled carrots for the winter

This is a very simple recipe that does not require any special skills or years of experience in the kitchen.

Ingredients:

• Salt - 30 grams.
• Granulated sugar - 60 grams.
• Acetic acid - 100 milliliters.
• Vegetable oil - 200 milliliters.
• Garlic - 60 grams.
• Pepper - 1 pinch.
• Carrot.

Recipe:

Wash the carrots, peel and cut crosswise, about one centimeter thick. Boil water and place the vegetable in it for four to five minutes. Do not pour out the water, but add sugar and salt to it.

Prepare jars, pour into the bottom acetic acid, vegetable oil, put garlic and carrots on top. Pour brine over the salad and boil the container in a saucepan for about fifteen minutes. Roll it up and put it under the blanket.

Recipe for carrot salad for the winter "Autumn"

Very tasty and tender salad from carrots for the winter. The recipe is simple but original.

Ingredients:

Recipe:

Make a blank. Peel and wash the carrots. Grate with the largest cloves or cut into small strips. Wash the tomatoes and chop them very finely. Grind the garlic through a press.

First, fry the carrots, after five minutes pour in the tomatoes and add garlic, sugar and salt. Mix the salad well and add the rest of the seasonings. Simmer on low power under the lid for about twenty minutes. Always make sure it doesn't burn and stir the salad. After twenty minutes, add acetic acid, mix well again and let the salad simmer for another minute.

Prepare a glass container and place the workpiece in it. Pour boiling water over the lids and roll up the jars. Turn over the jars of salad and cover with a blanket. After a day, put it in the pantry.

If everything is done correctly, then this salad can be stored in a dark and ventilated area for about a year. But most often, such preparations cannot wait until winter, because they are very quickly eaten by household members and guests.

Korean carrot salad recipe for the winter

Many people love such a tasty snack, but few people know that Korean carrots can be easily prepared yourself.

Ingredients:

Recipe:

Take carrots, rinse well, peel and grate on a Korean carrot grater. Chop the garlic or squeeze it through a press.

Prepare a sterilized jar and place hot peppers, carrots, and garlic on the bottom. Pour boiling water over this entire salad and leave for fifteen minutes.

At this time, prepare the filling. Pour sugar, salt, vegetable oil and vinegar into the boiling liquid. Mix thoroughly and boil for five minutes. Drain the cooled water in the jar and immediately fill the container with the salad with the hot marinade. Roll up and cover with a blanket for about a day. Then take it to a cool, dark place.

Who among us doesn't like carrots? As children, we were always told that if you want to be healthy and for your eyes to see all the bugs, then eat more carrots. So we gnawed at it at every opportunity, getting great pleasure.

It is really, very useful, it has properties that have a beneficial effect on our body, strengthens the cardiac system. It contains vitamins and minerals that help improve the functioning of the liver, kidneys, and lungs.

In winter, when our body weakens and needs support, it must be nourished with various benefits. Carrots are very suitable for this purpose. After all, like no other product, it increases a person’s immunity, and also improves his internal mood.

We use this vegetable in many dishes: first, second, in various salads. Therefore, it should always be in the house. To do this, you need to stock up on it in time and be able to store it for future use. About how to preserve carrots for the winter, a recipe for preparing them for future use, together with the editors of the site www..

There are several options. You can store carrots for future use:

In kind. After washing and drying it, we put it in a box, sprinkling each layer with sawdust (preferably spruce or pine).
Dried version. Throw the carrots into boiling water and blanch them for 5 minutes. Then let it cool, cut into rings and place on wooden surface place in the sun or in the oven (without closing the door) on a baking sheet.
In the form of conservation.

Let's talk about the last option. How to make preparations for the winter from carrots so that they don’t lose their healing properties and it was appetizing not only to look at, but also to taste.
Today we will look at three recipes: caviar, jam and juice.

Caviar

Ingredients:
Carrots - 1 kg.
Onion - 0.5 kg.
Oil (vegetable) - 0.4 kg
Tomato paste - 100 gr.
Garlic - 3-6 cloves
Spices (salt, pepper) - to taste

Dilute the paste with water to medium thickness; do not use metal containers for this purpose. Add finely chopped onion, 150-200 grams of oil, and a pinch of salt. Stir and simmer over medium heat. Make sure the onion becomes soft but not boiled.

While everything is stewing, we are working on the main product. Washed and peeled carrots must be grated on a coarse grater or passed through a meat grinder. Transfer to a free bowl, add the remaining vegetable oil and fry, do not forget to add 50-70 grams. water. Then mix it with the prepared stewed onion and tomato paste. Place the pan in the oven. After it boils, you need to simmer the caviar for another 1-1.5 hours.

Before finishing, add spices - garlic, pepper. Mix. At the very end of cooking, add salt and a few bay leaves for flavor. It is necessary to move everything carefully so that all components are well connected.

While it is still hot, place the finished caviar into prepared jars. We place them side by side, in a row, cover with a warm blanket and leave for 10-15 hours until it cools down.
This preparation can be added to first courses, used as a side dish for second courses, or on its own, separately from everything else.

Sunny jam

We are used to salads, soups, various carrot marinades, and I will teach you how to make jam. Red as the sun!

For this we need:

1 kg. red carrots, one and a half kg. granulated sugar, a quarter of a bag of vanillin, half a lemon.

Cooking method:

Rinse the root vegetables thoroughly, peel them, repeat water procedure. Cut into round slices 1-1.2 cm thick. Throw into an enamel bowl to cook. Then we will give the boiled carrots an aesthetic appearance. Cool. We trim the edges of each ring with waves or cloves.

We make syrup from 1 kg of sugar and 350-400 g. water, bring to a boil. Throw boiled curly carrots into it for 5 minutes. Turn off the fire and forget about the jam for 7-8 hours. After the time has passed, add the rest of the sugar and boil it a second time. Before finishing cooking, do not forget to add pre-diced lemon. The jam should be clear and the syrup should be thick.

After it has cooled, add a little vanilla for flavor. Pour it into jars and close. I am sure that if you do not reveal the secret of what product this masterpiece is brewed from, then no one will guess! This will be your delicious, sunny, winter surprise.... Only you will know how to preserve carrots for the winter.

Juice
Any fruit or vegetable juice is useful for preventing certain diseases. So carrot helps with diseases of the liver, blood vessels, kidneys, and can also be used, simply, for prevention. Only it requires a special method of preparation and storage: using only glass or enamel containers.

Progress:
We choose root vegetables for juice so that they are blemish-free. Wash thoroughly, clean, then rinse. Using a juicer, prepare juice. We leave it for a while until it settles. Then carefully, trying not to shake, strain, pour the juice into the pan. Place it on the stove to heat it up. We bring the temperature to 80-90 degrees C. Then pour it into prepared jars (not to the very edges), close and set for sterilization for 30-35 minutes, temperature 100-110 degrees C.
I hope that this drink will give you strength on a frosty day!

All preparations must be stored in a cool and dark place, in a cellar or in cabinets designed specifically for preservation, on the balcony. I wish you a good mood!

Carrots are a versatile vegetable that can be used in literally any dish: soups, salads, cereals, drinks and even desserts! Many housewives prefer to harvest carrots for the winter, so as not to bother with preparing them for their culinary experiments in the future. There are many recipes for canning this vegetable.

Carrots are a versatile vegetable that can be used in literally any dish.

To salt the root vegetable, you will need:

• 1 liter of water;
• 65 grams of salt;
• 2 kilos of carrots.

How does salting happen:

1. First, the marinade filling is prepared. The salt is dissolved in boiling water, and then the brine is boiled for another 5 minutes. The liquid is removed from the heat and cooled.
2. At this time, the root vegetable is being prepared. Carrots are washed and peeled.
3. The vegetable is placed in a prepared clean container, and then filled with cold brine. It is worth considering that the brine level should be 10 centimeters higher than the last layer of root vegetables.
4. On upper layer a wooden circle is placed on the carrots, and pressure is placed on it.
5. The container is left at room temperature for 4 days, and then mixed in the cold and stored in this state until winter.

If, when testing the appetizer, it turns out that it is too salty, the carrots should be soaked in cool water before serving.

Korean carrots for the winter (video)

Carrots for the winter: a golden preparation recipe

There are also golden recipes for preparing canned carrots, that is, time-tested and people-tested. One of them is the simplest way pickling root vegetables for the winter.

Required ingredients:

• 3.5 kilos of carrots;
• 50 grams of salt;
• 50 grams of sugar;
• 2 liters of water;
• 250 milliliters 6% vinegar.

There are also golden recipes for preparing canned carrots, that is, time-tested and people-tested

How to prepare a snack at home:

1. The carrots are washed, peeled, cut into circles, and blanched in lightly salted water for 5 minutes. Add 20 grams of salt to 1 liter of water.
2. The finished carrots are transferred to a sterilized container.
3. The marinade filling is cooked in a separate bowl. Salt and granulated sugar mixed with water, placed on the stove and completely dissolved. Then vinegar is poured into the liquid, and the bowl is immediately removed from the burner.
4. Carrot pieces are poured with hot marinade, covered with lids and sent for sterilization. Half-liter jars should be processed for 20 minutes.
5. The container is rolled up, placed upside down and insulated.

The prepared preparation can be used as an appetizer for main courses of meat or fish, and also as an ingredient for simple salads.

Delicious carrots for the winter in jars without sterilization

You can prepare a delicious carrot preparation without sterilization. This preparation significantly saves the housewife’s time, and also allows you to get a delicious crispy snack.

In order to prepare it, you need:

• 2 kilos of carrots;
• 1 kilo of tomatoes;
• 2 tablespoons of salt;
• 2 pods of yellow bell pepper;
• 50 grams of parsley;
• 2 cups olive oil;
• 2 chili pods;
• 3 garlic heads;
• 150 grams of granulated sugar;
• 1/3 cup 9% vinegar.

You can prepare delicious carrot preparations without sterilization.

How to do:

1. All ingredients are washed and, if necessary, peeled, stems and seeds removed.
2. Carrots are cut into strips.
3. Peppers, peeled garlic and tomatoes are passed through a meat grinder.
4. The parsley is washed, dried and chopped with a knife.
5. All prepared vegetables and herbs are placed in a pan.
6. Spices are poured into the same container, oil and vinegar are poured.
7. Everything is mixed and sent to the fire. After boiling, this salad must be cooked for 1 hour.
8. The hot snack is placed in sterilized jars and immediately sealed using a preservation key.

After cooling completely, these delicious winter twists should be stored in the refrigerator.

How to salt carrots for winter soup?

In order to use pre-canned carrots in soups, they must be properly prepared.

Mostly, salted carrots are used in soups, so when preparing them, the recommended proportions of salt and water should be strictly observed, otherwise the root vegetable may turn out bland or over-salted. To avoid this, it is better to use ready-made recipes. The most successful of them are discussed below.

Pickling with dill

This preparation has a subtle aroma of dill. Therefore, it is recommended to do it only for rich soups, for example, borscht, cabbage soup, and rassolnik. To pickle root vegetables, you will need:

• 1 kilo of carrots;
• 4 tablespoons of salt;
• 50 grams of dill.

You can prepare original carrot-dill rolls for soups using the following step-by-step technology:

1. First of all, the carrots should be peeled and washed. Next, the root vegetable is grated on a fine grater.
2. Fresh dill is rinsed, dried, chopped with a knife and added to the carrot pulp.
3. Then salt is added to the resulting mixture. Everything is thoroughly mixed and kneaded with your hands so that the grated carrots release their juice.
4. Salted carrots and greens are placed in pre-sterilized containers. The mass must be compacted thoroughly so that the carrots release as much juice as possible.
5. Next, you need to close the container using a regular plastic cover. To keep the prepared soup dressing fresh for as long as possible, it should be refrigerated.

By the way, this dressing can also be eaten as a regular carrot salad. To make it tastier and more varied, you can add fresh tomatoes and cucumbers to the salted carrots.

Salting with spices

You can improve the taste of bland soups by adding carrot dressing with spices.

Such preparations are made in jars from the following products:

• 500 grams of carrots;
• 0.5 glasses of water;
• 0.5 cups 6% vinegar;
• 0.5 cups olive oil;
• 3 garlic cloves;
• 2 dessert spoons of oregano;
• 1 dessert spoon of salt;
• 0.5 dessert spoon of dry mustard;
• 0.5 dessert spoon of ground black pepper.

You can improve the taste of bland soups by adding carrot dressing with spices.

How to salt:

1. Washed and peeled carrots are cut into circles.
2. Carrot pieces are blanched in boiling water for 3 minutes, and then transferred to a pre-sterilized container.
3. Seasoning is poured onto the carrots.
4. Peeled garlic is chopped with a knife and transferred to the finished carrots. The jar is covered with a lid and shaken so that all the ingredients are mixed.
5. In a separate enamel bowl, prepare the marinade from water, vinegar and oil. The liquid is mixed, brought to a boil, removed from the burner and poured into the carrots.
6. The snack is sealed, placed upside down, wrapped in a blanket and left to cool completely.

You can open the prepared product after 2 weeks.

Delicious carrot caviar (video)

Using the recipes described above, you can prepare delicious carrot snacks that will complement any holiday or everyday table. Also, these preparations can be used as frying for preparing main courses, soups, light salads, stuffed appetizers.

Unlike delicate tomatoes and capricious eggplant aristocrats, the tough little carrots are perfectly stored all winter. Perhaps it is precisely because fresh carrots do not disappear from store shelves all year round that canned carrots are not as popular as squash caviar, lecho or eggplant sauté, or maybe housewives simply do not know the recipes for such carrot snacks. In fact, you can make a lot of different things out of carrots. delicious preparations, which not only diversify the winter menu, but are also useful for decorating salads and various main courses.

Whole pickled carrots

Components:

• orange-red, young carrots 8-10 cm long - 2 kg;
• garlic – 4 medium-sized heads;
• hot peppers - 2 small, preferably red peppers;
• corn oil - 2 cups.

Carrots can be pickled whole for the winter

For the marinade:

• filtered water – 2 l;
• salt – 2 tbsp. l.;
• vinegar essence 80% - 4 tbsp. l.;
• sugar – 4 tbsp. l.

Cooking steps:

1. Trim the tops from root vegetables and place them in a bowl of cool water for a quarter of an hour. When the dirt has settled, wash the carrots with a soft brush or foam sponge.

2. Divide the garlic cloves, peel them and chop them with a knife (or in a blender).

Attention! The garlic needs to be chopped, not pressed through a press!

3. Cut the peppers lengthwise, remove the seeds from them, and cut the remaining halves into transverse thin strips.

Small young carrots are used for this dish.

4. Boil water in a wide saucepan, divide the carrots into several portions, place each of them in turn in a metal colander and immerse them directly in boiling water for 2 minutes. Immediately cool the carrots blanched in this way under the tap; when the water has drained, place the root vegetables in pre-heated liter jars.

Advice. It is most convenient and safe to sterilize jars not over steam, but with a large gas or electric oven. Place the washed jars on a baking sheet, slide it into the cold oven, close the door and turn on the heat to full power. After 20 minutes, turn off the oven and wait for the hot jars to cool slightly.

5. Divide the chopped garlic and hot pepper into portions according to the number of jars you get. Pour the seasonings on top of the carrots, shake the jars lightly so that the pepper and garlic pieces fall down.

6. Pour the oil into a deep frying pan, heat it until smoking and let cool slightly.

You can pickle carrots not only whole, but also cut into rings.

7. Pour warm calcined oil into jars with carrots in equal doses.

8. From the indicated components (except for the essence!), cook the marinade. When it boils for 3-4 minutes, turn off the heat under it and only then pour acetic acid into the brine.

9. Immediately fill the jars with carrots with marinade and place them for sterilization in a wide container, a quarter full hot water.

10. Sterilize the pickled carrots for 30 minutes, then seal the lids on the canned goods and let them cool naturally.

Korean canned carrots

Components:

• large, autumn carrots with a tender core - 3 kg;
• light onion – 500 g;
• Ideally sesame oil, but sunflower or corn can be used – 1 cup;
• table vinegar 9% – 150-180 ml;
• salt – 2 tbsp;
• sugar – 1 glass;
• garlic – 2 large heads;
• ground coriander – 2 tbsp. l.;
• black pepper – 1 tsp;
• grated Bay leaf– 1 large pinch.

Korean canned carrots

Preparation procedure:

1. Wash the root vegetables and peel them with a vegetable peeler. Divide the garlic into cloves and remove the husks. Remove the cover scales from the bulbs.

2. Using a “Korean” grater (the correct name for which is a Berner grater), chop the carrots into thin, long noodles. Press the garlic cloves through a press, cut the onions into cubes.

3. Place the carrot shavings in a large bowl, pour vinegar over it, add salt, spices, sugar and garlic puree. Mix the vegetable mixture thoroughly.

Advice. The most convenient way to mix carrots is not with a spoon, but with your hands, wearing disposable culinary gloves for this.

4. Pour oil into a deep frying pan, add chopped onion and fry it until deep brown.

To prepare you will need 9% vinegar

Attention! Don’t be afraid to overcook the vegetable; you won’t need it later. The purpose of the onions in this recipe is to impart their flavor to the oil.

5. Pour hot oil through a steel strainer into a bowl with pickled carrots, and discard the onions fried until black. Knead the vegetable preparation again, cover it with a large dish, place a weight on top of it and leave this whole structure alone until the next day.

6. In the morning, place the salad in baked 0.5 liter jars, compact the carrot noodles that have limp in the marinade, and pour the remaining juice in the bowl into the jars.

7. Place the container with carrots in a boiler with hot water, wait until it boils and sterilize the salad for 10 minutes.

8. Roll up the jars with “Korean” carrots, turn them over and cover them with an old blanket.

9. When the canned food has cooled, clean out the basement or closet.

Carrots are grated on a special grater

Carrot caviar

Components:

• large carrots, late varieties– 2 kg;
• fleshy, very ripe tomatoes - 1 kg (or 0.7 liters of pre-made thick homemade tomato juice);
• garlic – 3 large cloves;
• sunflower oil – 1/2 cup;
• sugar and apple cider vinegar - 2 tbsp each. l.;
• salt – 1 tbsp. l.;
• whole cloves – 2 buds;
• black pepper – 12 peas;
• chopped coriander – ½ tsp.

Carrot caviar

Preparation:

1. Wash the carrots well, peel, rinse again and chop on a grater with large round holes.
2. Place the washed tomatoes in a large colander and immerse them directly in boiling water for a couple of minutes.
3. Cool blanched tomatoes immediately ice water. When the tomatoes are slightly dry, remove their skins. Strain the tomato pulp through a metal colander with small holes.
4. Pour oil into a cauldron or thick-walled saucepan, place carrot shavings in it and fry them for 5 minutes. Then add tomato puree (or juice) and garlic pressed through a press to the carrots.
5. Crush the peppercorns along with the clove buds with a pestle or rolling pin and pour the spicy crumbs into the caviar preparation.
6. When the vegetable mixture boils, add sugar, ground coriander, and add salt last.
7. Cover the cauldron with a lid, simmer the caviar for 20 minutes, pour vinegar into it, and after 1 minute turn off the burner.
8. Immediately place the carrot caviar into sterile jars, seal them with a sealer, place the lids down and wrap them in an old blanket. Turn the cooled canned food into its normal position and put it in a cupboard or pantry.

Caviar is prepared from late varieties of carrots

Advice. If you have an electric meat grinder or a food processor with a set of shredding attachments, you can not bother with a grater, but easily and quickly chop carrots using these devices.

Winter salads, marinades and carrot caviar, as well as any other canned vegetable snacks, can be served as a side dish with boiled and fried poultry, fish, meat, mashed potatoes, or even as a completely independent dish.

Canned carrots - video recipe

Carrot preparations - photo