7 delicious ways to prepare carrots for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Bright caviar, aromatic salads and sweet puree will preserve the taste of an orange vegetable for a long time.

You need to lay out the workpieces in sterilized jars, and they should be stored in a dark, cool place.

1. Korean carrots

Ingredients

• 3 kg of carrots;
• 500 g of onions;
• 100 g of garlic;
• 200 g sugar;
• 2 tablespoons of salt;
• 100 ml of vegetable oil;
• 100 ml vinegar 9%;
• 1 pack of Korean carrot spice.

Preparation

Rub the peeled carrots into strips on a special grater. Cut the onion into small cubes. Pass the garlic through a press or grate on a fine grater.

Add sugar, salt, oil, vinegar and Korean carrot seasoning to the prepared vegetables. Stir well and refrigerate overnight to infuse carrots.

Place vegetables and juice tightly in jars and cover with sterilized lids. Line the bottom of a large saucepan with a cloth, place the blanks there and pour water over the hangers of the jars.

Bring water to a boil. Sterilize ½ liter jars or less for about 10 minutes, and larger jars 5-10 minutes longer. Roll up the cans, turn over, cover with something warm and cool completely.

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2. Carrot caviar

Ingredients

• 1½ kg of tomatoes;
• 1 kg of carrots;
• 100 g sugar;
• 1 tablespoon salt
• 250 ml of vegetable oil;
• 100 g of garlic;
• 1 tablespoon ground black pepper;
• 1 tablespoon vinegar 9%.

Preparation

Cut the tomatoes and peeled carrots into small pieces. Twist them through a meat grinder and transfer the resulting mass to a saucepan.

Add sugar, salt and butter and mix thoroughly. While stirring, bring the mixture to a boil over medium heat, then reduce and cook for an hour.

Add chopped garlic and pepper and cook for another 15 minutes. Pour in the vinegar, stir, put the caviar in the jars and roll up. Turn the blanks over, wrap them up and wait for them to cool completely.

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3. Pickled carrots with garlic

Ingredients

• 1 kg of carrots;
• 150 g garlic;
• 150 ml of vegetable oil;
• 1 liter of water;
• 1½ tablespoon salt
• 2 tablespoons of sugar;
• 25 ml vinegar essence 70%.

Preparation

Cut the peeled carrots into slices about 5 mm thick. Dip them in hot water for 2-3 minutes, put them in a colander and cool.

Transfer the carrots to a bowl, add finely chopped garlic and oil and mix thoroughly. Divide vegetables into small, sterilized jars.

Boil the marinade water. Add salt and sugar, stir and bring to a boil again. Remove from heat and pour in vinegar essence.

Pour the marinade over the carrots and cover with sterilized lids. Cover the bottom of the pan with a cloth, place the workpieces on top and add warm water to the necks. Let the water boil, sterilize the jars for 20-25 minutes and roll them up. Turn over, wrap and cool completely.

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4. Carrot, tomato and pepper salad

Ingredients

• 600 g of peeled carrots;
• 100 ml of vegetable oil;
• 50 ml of water;
• 500 g of onions;
• 300 g of peeled bell pepper;
• 250 g of tomatoes;
• 1 tablespoon sugar
• ½ tablespoon of salt;
• 1 teaspoon vinegar 9%.

Preparation

Grate the carrots with a medium grater. Place in a heavy-bottomed saucepan and add oil and water. Close the lid and, stirring, cook over low heat for 20 minutes.

Add the onion, chopped in half rings, and simmer for 20 minutes, stirring occasionally. Add the peppers, chopped into small strips, and cook for another 20 minutes.

Cut the tomatoes in half and grate. In the process, the skin will move away from them. Add sugar, salt, vinegar to the resulting puree and mix.

Add mashed potatoes to vegetables, stir and cook for another 20 minutes. Divide the salad into jars and roll up. Turn them over, wrap and cool.

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5. Spicy carrot salad with herbs

Ingredients

• 2 kg of peeled carrots;
• 2 bunches of parsley;
• 3 green hot peppers;
• 3 heads of garlic;
• 400 ml of vegetable oil;
• 2 teaspoons of salt
• 2 tablespoons 70% vinegar essence.

Preparation

Cut the carrots into small cubes. Chop parsley, peppers and garlic. Combine all prepared ingredients in a bowl.

Add oil, salt and vinegar and mix thoroughly. Divide the salad into sterilized jars and roll up. It is better to store such a blank in the refrigerator.

6. Carrot and green bean salad

Ingredients

• 500 g carrots;
• 300 g green beans;
• 3 small onions;
• 5 small tomatoes;
• ½ bunch of basil;
• 50 ml of vegetable oil;
• 6 black peppercorns;
• 1 teaspoon ground black pepper;
• 2 teaspoons of sugar;
• 2 teaspoons of salt
• 40 ml vinegar 6%.

Preparation

Cut the peeled carrots into small cubes. Cut off the edges of the beans and chop into pieces 2–3 cm long. Chop the onion into half rings.

Pour boiling water over the tomatoes, remove the skin and cut into large wedges. Chop the basil coarsely.

Place the carrots, onions and tomatoes in a saucepan. Pour in the oil and, stirring occasionally, cook over low heat for 10 minutes. Add beans, basil, pepper, sugar and salt. Simmer, stirring occasionally, for another 5-7 minutes.

Pour vinegar into the salad, mix and place in the jars along with the juice that has come out. Cover with sterilized lids and place in a saucepan lined with cloth.

Pour warm water over the shoulders of the jars and bring it to a boil. Sterilize small jars for about 7-10 minutes and larger containers 5-10 minutes longer. Roll up cans with blanks, turn over, wrap and cool.

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7. Carrot and apple puree

Ingredients

• 450 g apples without peels and seeds;
• 450 g of peeled carrots;
• 100 ml of water;
• 120 g sugar.

Preparation

Chop apples and carrots into random pieces.

Divide them into two different heavy-bottomed pots. Pour 50 ml of water into both pans and cover. Simmer apples for 20 minutes and carrots for 30–35 minutes. Add more water if necessary.

Transfer fruits and vegetables to one saucepan and puree with a blender. Add sugar, stir, bring to a boil and cook for 2-3 minutes, stirring constantly.

Divide the puree into small jars and cover with sterilized lids. Cover the pan with a cloth, put the jars there and fill them with warm water up to the hangers. Let the water boil, wait another 5-7 minutes, and then remove and roll up the jars. Turn them over, wrap and cool.

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