Unlike delicate tomatoes and capricious eggplant aristocrats, the sturdy simple carrot is excellently stored all winter. Perhaps precisely because fresh carrots do not disappear from store shelves all year round, canned food from it is not as popular as squash caviar, lecho or eggplant sauté, or maybe the hostesses simply do not know the recipes for such carrot snacks. In fact, you can make a lot of all kinds of tasty preparations from carrots, which not only diversify the winter menu, but also come in handy for decorating salads and various second courses.
Whole pickled carrots
Components:
- orange-red, young carrot 8-10 cm long - 2 kg;
- garlic - 4 medium-sized heads;
- hot chilli peppers - 2 small, preferably red peppers;
- corn oil - 2 cups.
Carrots for the winter can be pickled whole
For the marinade:
- filtered water - 2 l;
- salt - 2 tbsp. l .;
- vinegar 80% essence - 4 tbsp. l .;
- sugar - 4 tbsp. l.
Cooking steps:
1. Cut the tops of the root vegetables and put them in a bowl of cool water for a quarter of an hour. When the dirt has turned off, wash the carrots with a soft brush or foam sponge.
2. Divide the garlic into cloves, peel and chop with a knife (or in a blender).
Attention! Garlic needs to be chopped up, not pressed through a press!
3. Cut the peppers lengthwise, peel the seeds out of them, cut the remaining halves into thin transverse strips.
Small young carrots are used for the dish.
4. Boil water in a wide saucepan, divide the carrots into several portions, put each of them in a metal colander in turn and immerse them in boiling water for 2 minutes. Immediately cool the carrots blanched in this way under the tap, when the water drains, put the root vegetables in pre-calcined liter jars.
Advice. It is most convenient and safest to sterilize jars not over steam, but in 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 at 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 seasoning over the top of the carrots, shake the jars lightly so that the chunks of pepper and garlic fall down.
6. Pour the oil into a deep frying pan, heat it to a "smoke" and let cool slightly.
You can marinate carrots not only whole, but also cut into rings
7. Pour warm calcined oil in equal doses into the jars with carrots.
8. Cook the marinade from the specified components (except for the essence!). 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 of carrots with marinade and place them for sterilization in a wide bowl, a quarter filled with hot water.
10. Sterilize the pickled carrots for 30 minutes, then seal the canned lids and let them cool naturally.
Korean style canned carrots
Components:
- large, autumn carrots with a delicate core - 3 kg;
- light onions - 500 g;
- ideally sesame oil, but you can use sunflower or corn oil - 1 glass;
- 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
Canned Korean carrots
Cooking procedure:
1. Wash the root vegetables and peel them off with a peeler. Divide the garlic into cloves and free them from the husks. Remove the cover scales from the bulbs.
2. Using the "Korean" grater (the correct name for which is the Berner grater), chop the carrots into thin long noodles. Squeeze the cloves of garlic through a press, cut the onions into cubes.
3. Place the carrot shavings in a large bowl, drizzle with vinegar, salt, spices, sugar and garlic puree. Stir the vegetable preparation thoroughly.
Advice. It is most convenient to stir the carrots not with a spoon, but with your hands, wearing disposable culinary gloves for this.
4. Pour oil into a deep frying pan, add chopped onions and fry until deep brown.
For cooking, you need 9% vinegar
Attention! Do not be afraid to overcook the vegetable, you will not need it in the future. The purpose of the onions in this recipe is to impart their flavor to the oil.
5. Pour the hot oil through a steel strainer into a bowl with pickled carrots, and discard the fried onions until black. Knead the vegetable preparation again, cover it with a large dish, put oppression on top of it and leave this whole structure alone until the next day.
6. In the morning, spread the salad into calcined 0.5 liter jars, tamp the carrot noodles that have become limp in the marinade, pour the remaining juice in the bowl into the jars.
7. Place the container with carrots in the boil with hot water, wait for it to boil and sterilize the salad for 10 minutes.
8. Roll up the cans of "Korean" carrots, turn them over and cover with an old blanket.
9. When the canned food is cool, remove their basement or closet.
Grate carrots 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 carnation - 2 buds;
- black pepper - 12 peas;
- chopped coriander - ½ tsp.
Carrot caviar
Preparation:
- Wash the carrots well, peel, rinse again and chop on a grater with round large holes.
- Place the washed tomatoes in a large colander and immerse them in boiling water for a couple of minutes.
- Cool the blanched tomatoes immediately with ice water. When the tomatoes are a little dry, peel them off. Rub the tomato pulp through a metal colander with small holes.
- Pour oil into a cauldron or thick-walled saucepan, put 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.
- Crush the peppercorns together with the cloves with a pestle or rolling pin and pour the spicy crumbs into the caviar blank.
- When the vegetable mixture boils, put sugar, ground coriander in it, add salt last.
- Covering the cauldron with a lid, simmer the caviar for 20 minutes, pour vinegar into it, turn off the burner after 1 minute.
- Immediately place the carrot caviar in sterile jars, seal them with a sealer, put the lids down and wrap them up with an old blanket. Turn the cooled canned food over to its normal position and put it in the cupboard or pantry.
Caviar is made from late varieties of carrots
Advice. If you have an electric meat grinder or a harvester with a set of shredding attachments, you do not have to suffer with a grater, but easily and quickly chop carrots using these devices.
Winter salads, marinades and carrot caviar, like any other canned vegetable snack, can be served as a side dish for boiled and fried poultry, fish, meat, mashed potatoes, or even as a completely independent dish.
Canned carrots - video recipe
Carrot blanks - photo
The well-known carrot contains an impressive amount of vitamins and minerals. Only two things contain the daily intake of vitamin A, which has a beneficial effect on vision. If a person has a lack of this vitamin, then there is a danger of getting night blindness. And also carrots have a great effect on:
- Cardiovascular system. Regular consumption of carrots reduces the risk of stroke.
- The 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, you must consume this valuable vegetable. There are a huge number of recipes for winter preparations from carrots and other vegetables. If the summer carrot harvest turned out to be great, then you can certainly use one or more recipes and do canning with your own hands.
This could be:
- Chopped or grated frozen carrots.
- Salted preparation with pepper.
- Tinned in natural form with pepper and salt.
- Salted carrots with peppers, sterilized.
- Marinated blank with pepper.
- Harvesting in the form of salads from carrots and other vegetables.
- Preservation in the form of juice or puree.
- Carrot jam or jam.
Frozen carrots very easy to procure... To do this, you need to wash, peel and cut the root crop in any convenient way. Pack in a container and put into the 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 contain a lot of nutrients. It is convenient to prepare it and add it to soups, salads, hot dishes. There are several ways to pickle a root vegetable:
Salted whole carrots for the winter
Ingredients:
- Carrots to taste.
- Salt - 60 grams.
- Water - 1 liter.
- Pepper - a pinch.
Preparation:
Rinse and peel the carrots well. Boil water and add salt. Stir until completely dissolved and boil for another five minutes. Turn off heat and leave to cool completely.
Prepare a container made of wood. It should be deep and wide so that whole carrots can be stacked in rows. Lay out and pour the brine above the carrots ten to fifteen centimeters higher. Put the container under the press and leave at room temperature for four to five days. Then, transfer the carrots from the kitchen to a cool place and leave there until winter.
Do not be afraid that you can oversalt the carrots. If there is a lot of salt, then before serving or adding it to dishes, the carrots should simply be held in the filtered liquid.
Salting chopped carrots for the winter
Ingredients:
The number of products must be taken to your taste.
Preparation:
Peel, wash and cut the carrots into circles or any other shape. Take a container made of glass or wood, sterilize and pour a little salt and pepper on the bottom. Put the pieces into the container, about one quarter of the way down to the edge.
Prepare the brine... To do this, boil the liquid, add salt and wait another five minutes, turn off the heat. Leave the liquid to cool. Next, pour all the carrots in the jars with this brine. Press down firmly in any convenient way and leave in this way for four to five days at room temperature for better fermentation. Then, transfer from the kitchen to a cool place.
Recipe for salting carrots with sterilization for the winter
Ingredients:
- Water - 1 liter.
- Salt - 30 gr.
- Pepper - 1 pinch
- Carrot
Preparation:
Wash the carrots, peel and immediately immerse in boiling water. Let cool a little there and cut into small circles. Prepare a glass container and place the carrots there.
Cook the brine in the same way as described in the recipes above and pour this juice over the vegetables. Cover the jars and place them in a wide saucepan filled with water. Put on fire for sterilization. The boiling time depends on the volume of the glass container. If the cans are half-liter, then it should be sterilized forty minutes, if the liter ones, then fifty. To prevent the jars from bursting, it is best to lay any cloth on the bottom of the pan.
A very tasty carrot is obtained in various marinades. If you already have a lot of experience in conservation, then you can safely experiment with the composition of the products and prepare at your own discretion. Add something new and piquant, or, conversely, remove an ingredient that is unsuitable for households' taste.
Pickled carrots for the winter. The recipes are delicious!
Preparation:
Take carrots, peel and rinse well. Boil water, add salt and lower the root vegetable there. It is advisable to cook for another three to five minutes and get it out. Cool, cut into any shape you like. Do not pour out the water, but add all the seasonings and spices there. Stir and boil for about five minutes.
Prepare a glass container and put vegetables there. Pour over boiling juice, cover with sterilized lids and put the cans in a wide pot of water. It takes twenty to twenty five minutes to boil the workpiece. Then, roll up the lids, turn over and leave to cool under a blanket. After about a day, remove the cans from the kitchen to a cool place.
Pickled carrots for the winter in Bulgarian
This is a very simple recipe that does not require specific skills and many 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:
Rinse the carrots, peel and cut across, about one centimeter thick. Boil water and lower the vegetable there for four to five minutes. Do not pour out the water, but add sugar and salt to it.
Prepare jars, pour acetic acid, vegetable oil on the bottom, put garlic and carrots on top. Pour the salad with brine and boil the container in a saucepan for about fifteen minutes. Roll up and put under the covers.
Recipe for carrot salad for the winter "Autumn"
Highly delicious 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. Rinse the tomatoes and chop very finely. Chop 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 seasoning. Simmer on low power under the lid for about twenty minutes. Constantly watch out so that it does not 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 put the blank into it. Pour boiling water over the lids and roll up the jars. Turn the salad jars over and wrap them in a blanket. Put it in the pantry in a day.
If everything is done correctly, then such a salad can be stored in a dark and ventilated room for about a year. But more often than not, such preparations cannot wait for winter, because they are very quickly eaten by households and guests.
Korean carrot salad recipe for the winter
Many people love such a delicious appetizer, but few people know that Korean carrots can be easily cooked on their own.
Ingredients:
Recipe:
Take carrots, rinse well, peel and grate for Korean carrots. Chop the garlic or squeeze through a press.
Prepare a sterilized jar and put hot peppers, carrots, garlic on the bottom. Pour boiling water over this whole salad and leave for fifteen minutes.
At this time, prepare the fill. Pour sugar, salt into a boiling liquid, pour in vegetable oil and vinegar. Mix thoroughly and simmer for five minutes. Drain the cooled water in the jar and immediately fill the container with the salad with hot marinade. Roll up and wrap up with a blanket for about a day. Then take it to a cool, dark place.
Carrots are a very valuable vegetable. Indeed, it contains a huge amount of vitamins and minerals. It is simply irreplaceable for the human body. They use it not only fresh, but also canned various salads and snacks.
From carrots make very tasty preparations for the winter... Some housewives write down gold recipes in a separate book, since the benefits of this vegetable are great, and harvesting from it will also benefit the body.
We bring to your attention several of the best recipes for making winter preparations from carrots.
Bulgarian marinated carrots
Carrots can be added not only to different salads. It can be prepared separately. For example, pickle. Here's a simple pickled carrot recipe.
Components:
- carrots - 1 kilogram;
- garlic - 60 grams;
- vinegar 9% - 100 milliliters;
- vegetable oil - 200 milliliters;
- salt - 30 g;
- sugar - 60 grams.
1. Wash the carrots, peel and chop into slices 1 cm thick.
2. Then gently dip it into boiling water and simmer for 4 minutes.
3. Now we take a liter sterilized jar and put in it vinegar, vegetable oil, garlic and boiled carrots in the specified amount.
4. Make the marinade in a separate saucepan. This requires 1 liter of water, salt and sugar. Bring the marinade to a boil and pour over the jar of carrots. Then put the jars of carrots in additional sterilization in a saucepan with water. It is enough to spread a liter jar for 15 minutes.
5. Then tightly seal the cans with metal lids and leave to cool upside down.
Store pickled carrots in a cool, dark place. A basement or cellar is considered an ideal place. You can also put it in the refrigerator.
Carrot blanks for the winter very helpful. Gold recipes You definitely need to write down salads to cook such goodies.
Lecho from carrots, onions, bell peppers and tomatoes
To prepare lecho from vegetables for the winter, you should take the following components:
- carrots - 1 kilogram;
- Bulgarian green pepper - 1 kilogram;
- tomatoes - 1 kilogram;
- onions - 300 grams;
- vegetable oil - 1 glass;
- sugar - 100 grams;
- salt - 1 tablespoon;
- vinegar - 1 tablespoon.
The process of making lecho is laborious and requires special care. Let's consider everything in detail.
1. Wash carrots, peel and three on a special grater for Korean carrots.
2. Pass the tomatoes through a meat grinder.
3. Cut the bell pepper into thin strips.
4. Peel the onions and cut them in half rings.
5. Pour vegetable oil into a large cauldron and bring it to a boil. Now comes the most crucial moment in the preparation of lecho. It is necessary to put vegetables in a saucepan in boiling vegetable oil in the correct order at intervals.
6. Put the carrots first in the cauldron and let it boil for 5 minutes.
7. Then put the resulting tomato gruel, add sugar and salt. Boil again for 5 minutes.
8. Then add bell pepper to the mass and cook for 5 minutes.
9. Then put the chopped onions and boil again for 5 minutes.
10. Now mix all the vegetables thoroughly, close the lid and simmer them for 1 hour.
11. Then pour in the vinegar and boil the lecho for another 10 minutes.
12. Then we spread the salad on sterilized jars and roll up with metal lids.
You need to store such a lecho with tomatoes in a cool, dark place.
Simple and quick harvesting of carrots and beets for the winter
To prepare the salad, we need the following vegetables:
- beets - 3 kilograms;
- carrots - 1 kilogram;
- tomatoes - 1 kilogram;
- garlic - 100 grams;
- vegetable oil - 2 cups;
- sugar - 100 grams;
- ground red pepper - 1 teaspoon;
- rock salt - 3 tablespoons;
- vinegar essence - 1 tablespoon.
1. Beets and carrots should be washed, peeled and grated for Korean carrots.
2. Finely chop the tomatoes.
3. Pass the garlic through a press.
4. Pour vegetable oil into a large saucepan and place the container on the stove. Bring the oil to a boil. Then put the prepared beets and carrots in a saucepan, add sugar. Simmer vegetables until half done.
6. After that, hot salad should be laid out in sterilized jars and rolled up tightly.
These are so delicious preparations from carrots for the winter you can cook it yourself. These golden recipes definitely need to add to your arsenal. After all, in winter you really want to eat something special and tasty.
Description
Carrot and onion caviar is a very tasty appetizer for the winter, which, in addition, is also a dietary one. To translate this recipe into reality, you will need only one hour of free time and the most common products. Carrot caviar, prepared at home according to this step-by-step photo recipe, differs from other similar preparations for its impeccably appetizing appearance, amazing taste and unique fresh aroma. This incredibly delicious preparation of carrots and onions for the winter belongs to those winter preparations, about which they usually say - "You will lick your fingers!"
For the first time, the recipe for carrot caviar was developed in Tunisia and almost immediately such a preparation began to gain popularity in our country. Now many of the culinary experts know how to cook and harvest this amazing carrot blank for the winter. For those hostesses who, unfortunately, have not yet entered this number, we have prepared detailed instructions with photo examples, which you will see below. Thanks to these instructions, you will quickly master this simple recipe and, no doubt, put it into practice.
So, we are preparing delicious vegetable caviar from carrots for the winter!
Ingredients
Carrot and onion caviar - recipe
We will immediately prepare all the ingredients for making homemade caviar, so that in the future everything you need is at hand.
Chop the onions, but first peel them and keep them under cold water for several minutes.
Now let's make the carrot mass. To do this, wash the carrots and peel them. Then you can use several methods. The vegetable can be chopped with a blender or food processor, or twisted through a fine meat grinder.
If the above kitchen utensils are not available, then use a regular medium-hole grater to chop the carrots.
Let's prepare the garlic. We will first clean it, and then cut it into very small pieces, you can also do this using a press.
In a plate, mix the tomato paste with a little water, in this case, the mass should turn out to be a thick consistency.
Now we take such a deep container, which could later be put into a preheated oven. Put chopped onion, tomato paste diluted with water and 100 ml of vegetable oil in the selected dish. Add bay leaves and black peppercorns there. Then we mix the contents of the container and send it to stew over low heat for half an hour. Stir the vegetable mass from time to time during stewing..
At this time, take a frying pan and add the rest of the oil and chopped carrots to it. Fry the vegetable for five minutes over low heat.
After five minutes, add 70 ml of hot water to the carrots, then tightly cover the pan with a lid and simmer the vegetables for fifteen minutes. As a result, the carrots should become soft..
Put the stewed carrots in a container with other chopped vegetables and mix everything thoroughly. After, we send the pan to the oven, preheated to one hundred and eighty degrees.
After fifteen minutes, we take out a container with caviar and add finely chopped garlic and black pepper into it, the amount of addition of which depends solely on your own taste preferences. After that, put the carrot appetizer in the oven for a few more minutes.
Now we are waiting for it to cool down. After that, we shift the carrot caviar into clean jars and close the lids.
Detailed description: Carrot salad for the winter recipes are very tasty with photos from the gourmet chef and housewives from various sources.
Although carrots are perfectly stored throughout the winter, in the summer you need not to be lazy and prepare a variety of options carrot salads for the winter... The fact is that carrots go well with many vegetables - as a result, you will get delicious vitamin preparations.
Salad for the winter from cabbage, carrots
An excellent appetizer and addition to meat or fish - it's all about a great carrot salad with the addition of various vegetables. The ingredients in the recipe are indicated per 0.5 liter can, but you can easily count for more cans, because your household will just be delighted with such a roll.
Ingredients:
Carrot is a small fruit
White cabbage - 200 g
Bell pepper - medium-sized fruit
Onion
Refined vegetable oil - 80 ml
Vinegar 6% - 70 ml
Salt - 30 g (you cannot take iodized salt)
Greens (take to taste - cilantro, celery, dill, parsley) - 20 g
White roots (parsnip, celery, parsley) - 30 g
Wash the cabbage, chop (the pieces should not be wider than 0.5 cm). Wash the bell pepper pod, remove the stalk, seeds, cut into similar strips. Wash the carrot root vegetable, peel, chop into cubes 3 by 0.5 cm. Cut the washed onion peeled from the husk into narrow circles. Wash and chop the herbs and white roots. Stir the slices gently.
Pour the refined sunflower oil into a thoroughly washed half-liter jar, add all the remaining ingredients. Tamp the vegetable mixture tightly, cover with a lid, send for sterilization - it should last 45 minutes. It remains only to roll up.
There is no video topic for this article.
Salad for the winter from cucumbers, carrots
A fragrant preparation with the smell of summer is what you need on the winter table. To prepare a delicious meal, take:
Carrots - 4-5 pieces
Cucumbers - 8-9 pieces
Greens (dill) - 50 g
Greenfinch (parsley) - 50 g
Garlic teeth - 2-3 pcs
Cloves - 2-3 pieces
Vegetable oil - 4 large spoons
Salt and sugar - 1 large spoon each
Vinegar 80% - 10 ml
If you plan to prepare more mouth-watering salad, you can proportionally double or triple the amount of ingredients.
Wash and peel the vegetables, cut the garlic into small pieces, and cut the cucumbers into slices. Chop the carrots finely (you can grate on a coarse grater), chop the greens.
Place the cucumber and carrot slices in an enamel bowl, sugar and salt. Marinate vegetables for an hour, and then add vegetable oil, vinegar. Mix well.
Put a bowl with slicing on a low heat and heat for 10 minutes, wait for the juice to boil. The signal for removing the container from the fire will be a change in the color of the cucumbers.
Place cloves on the bottom of the jars (they must be sterilized and dry), and lay the hot vegetable mass on top, layering it with garlic and herbs. Send the filled vessels for sterilization - sterilize at 100 degrees for half an hour. Roll up the cans and store in a cool place.
Cucumber salad with carrots for the winter
Hunter's salad is a real find for the winter time, because it contains a lot of vegetables. This assortment will appeal to both your household and guests. To prepare a snack, prepare:
Carrots - 1 kg
Cucumbers - 1 kg
Onion - 1 kg
Cabbage - 1 kg
Granulated sugar - 2 large spoons
Salt - 1 large spoon
Lean butter - 250 ml
Vinegar - 6 large spoons
Thoroughly wash the vegetables, cut the cucumbers in circles, grate the carrot roots, chop the cabbage into thin strips, the onion in random pieces.
Pour the oil into the pan, put the vegetable slices, add all the remaining ingredients. The pan on the fire should be under the lid. Stewing vegetables should take place for 10-15 minutes (the signal of the end of stewing will be a change in the color of the cabbage, its acquisition of softness). Pack "Okhotnichy" in cans and seal.
Winter salad of carrots, onions, green tomatoes
In the fall, you need to work hard in order to dispose of the remnant of unripe tomatoes hanging on the bushes. A very tasty version of carrot and tomato preparation will require the following ingredients:
Green tomatoes - 0.5 kg
Carrot roots - 0.25 kg
Onion - 0.25 kg
Sunflower oil - 150 ml
Table vinegar 9% - 100 ml
Granulated sugar - 15 g
Salt - 15 kg
Bay leaf - 2 pieces
Chop unripe tomatoes into large slices, chop the peeled onions into quarters of rings. Onions will give the finished dish juiciness, but will not turn it overly spicy. Place both ingredients in a deep bowl. Peel the root vegetables, chop into thin rings, add to the dishes, salt and sugar. Drizzle with sunflower oil.
Place the mixed mass in jars washed with soda, pour in the specified amount of vinegar, which will act as a preservative. Sterilize the salad for half an hour (it will become soft), and then roll up the lids. Thoroughly wrap the blank with a blanket so that the heat does not come out for a longer time, after a day, put it in the closet or basement.
There is no video topic for this article.
Salad for the winter with pepper, carrots
To make winter carrot salad, take:
Carrots - 2 kg
Bulgarian pepper - 1 kg
Tomatoes - 1.5 kg
Granulated sugar - 300 g
Refined sunflower oil - 300 ml
Vinegar 9% - 150 ml
Salt - 2 large spoons
Grate the peeled root vegetables on a coarse grater, core with seeds from the pods and cut the flesh of the peppers into thin strips. Immerse the tomatoes in boiling water for a couple of minutes, then immediately in cold water. Remove the skin, finely chop the pulp. Mix the slices, salt and leave for 6 hours at room temperature.
Prepare a marinade from sunflower oil, sugar and vinegar, boil the liquid for 3-4 minutes over low heat. Pour the marinade over the food and simmer for half an hour on the smallest fire. Divide the mass into sterilized jars, seal with lids.
Carrot, onion, pepper salad for the winter
The sweet and sour taste of the preparation will be to everyone's taste, but the low calorie content (25 kcal per 100 g), for those who care about their nutrition. Prepare for cooking:
Carrots - 2 kg
Ripe tomatoes - 2 kg
Big and red bell peppers - 2 kg
Onions - 2 kg
Vegetable oil - glass
Vinegar - half a glass
Salt - 3 large scoops
Granulated sugar - glass
Black pepper (freshly ground)
Peel the washed bell pepper from seeds, cut into short slices (you can also into cubes), put in a basin, in which the preparation will be carried out.
Cut out the “butts” of the washed tomatoes, chop them into slices, which can then be cut in half. Add them to the basin as well.
Grate the washed peeled carrots on a grater with large holes directly into the basin. Onions, peeled, transform into quarters, and then cut into smaller pieces. Add to vegetable cuts.
Pour vegetable oil into a basin, sugar, salt, add freshly ground pepper to taste, mix everything and bring to a boil. Allow 40 minutes or even an hour to extinguish, the most important thing is that everything is thoroughly extinguished. It remains only to add vinegar and mix again.
Divide the hot mass into sterilized half-liter jars and roll up with the treated lids. Turn the filled containers over, warm them well with an old blanket and wait until they cool completely.
Korean carrot salad for the winter with cucumbers
An excellent spicy option for winter feasts, prepare the following components:
Cucumbers - 3 kg
Carrots - 1 kg
Korean Carrot Seasoning - In Pack
Parsley greens - bunch
Garlic - 5 heads
Granulated sugar - glass
Sunflower oil - glass
9% vinegar - glass
The first step is to soak the cucumbers in cool water, the second is to cut them into small slices. The most important thing is not to overdo it with grinding, because during the cooking process, very small pieces will turn into porridge.
Grind the root vegetables on a special grater, which allows you to get very thin straws. Chop the parsley finely, send to the rest of the slicing. Season with spices (we recommend choosing a seasoning that does not contain enhancers of color, taste), add all the other components (first clean the garlic cloves, pass through the garlic press). Mix the mass, leave to infuse.
Put the mixture in clean jars and send them to be processed - sterilized (hot water in the sterilization container should reach the jars up to the "shoulders"). From the moment the juice inside the jars boils, it should take about 15 minutes. The final touch will be the seaming of the containers with the canning key.
Korean-style carrot salad for the winter
An original variant of combining carrots with zucchini seasoned with special spices. Will please your household. Take for cooking:
Zucchini - 3 kg
Carrot roots - 0.5 kg
Onions - 0.5 kg
Korean seasoning package - 30 g
Sugar - about 100 g
Salt - 2 tablespoons
Refined sunflower oil - glass