Yana carrot salad for the winter. Pickling chopped carrots for the winter

Blanks can be prepared in different ways. In this case, it all depends on the purpose for which they will be used. The vegetable is dried, dried, frozen and used for preservation. You can experiment and try all the preparation methods.
Frozen carrots
This storage method is considered the simplest. Its advantage is that the vegetable remains semi-cooked for a long period. You just need to wash and peel the root vegetables, then cut them into cubes or strips, place them in plastic bags or containers and store them in the freezer. You can also use a coarse grater and chop the root vegetables. This preparation can be used for first courses, salads, and desserts.
Frozen carrots
Dried carrots
All valuable substances are preserved in dried vegetables. In this form, it can be added to first courses and side dishes. Drying can be done in different ways.
Dried carrots
Straws
If you want to use this option, you will need to select the brightest specimens. Before chopping, wash and boil the root vegetables for 15 minutes. Next, peel them and cut them into strips (thickness 5-7 mm). Place on a baking sheet in an even thin layer and place in the oven to dry at +75 ºС.
Carrot strips
Grated on a coarse grater
Wash the root vegetables, boil (no longer than 5 minutes), chop on a coarse grater. Dry the raw materials in room conditions, then spread them on a baking sheet in 1 layer and dry in the oven at a temperature of +75 ºС. Depending on how long the drying takes, the carrots may end up dried (slightly underdried) or dried. You can add this preparation to various dishes and eat it “just like that.” This healthy treat should definitely be given to children.
Carrots can be grated on a coarse grater
Naturally preserved
This preparation option can serve as an independent dish. You can make salads from it. An excellent option for preparing dietary dishes.
Naturally preserved carrots
Salty
Salted carrots retain many beneficial substances. The pickled vegetable is ideal for salads and first courses. For pickling, you should give preference to table varieties (Nantes, Moscow winter, Gribovskaya) with bright colors. For preparations, you can use root vegetables with or without peel.
Salted carrots retain many beneficial substances.
Pickling whole carrots in a tub
For the brine you will need:
water –1 l;
salt 60-65 g.

Pickled

Pickled carrots are an excellent ingredient for salads, vinaigrettes, and side dishes. Can be used as a snack.

Recipe 1: Pickled carrots

For the marinade you will need:

1 liter of water;
salt – 50 g;
sugar - 90 g;
vinegar essence – 1 tbsp. l.

Ingredients (per 1 liter jar):

carrot;
allspice – 8 pcs;
black pepper – 8 pcs;
cloves – 5 pcs.;
bay leaf 1-2 pcs.;
cinnamon, garlic or herbs as desired.

Preparation:

Wash the root vegetables, peel them, and place them in boiling salted water. After 3-5 minutes, remove, let the vegetables cool and cut them into circles or slices.
Place chopped carrots in jars and pour hot marinade over them. Sterilize for about 20 minutes, then roll up the jars, turn them over onto the lids and wrap them in a warm blanket until cool. 0.5 liter jars need to be sterilized for about 15 minutes.

Recipe 2: Bulgarian pickled carrots

For the marinade you will need:

1 liter of water;
salt – 30 g;
sugar – 60-70 g.

Preparation:

Wash the carrots, peel them, chop them into small circles. Place in boiling water for 3-4 minutes.
Pour 0.5 cups of 9% vinegar and 1 cup of vegetable oil into each jar (1 liter). Place carrots, 60 g of garlic in a container, fill with hot marinade. Sterilize for about 15 minutes, then start rolling up the jars.

With zucchini

Zucchini makes the dish more juicy and the garlic aromatic. In addition to the pleasant sweetish-spicy taste, the salad turns out to be very elegant and goes well with any food, be it first courses, fish, meat or any side dish. Preparing the preserves will take you approximately 40 minutes, with a minimum of ingredients and effort. How to properly make a salad of zucchini and carrots for the winter?

Ingredients:

water – 0.3 l;
vinegar - 3 tbsp. l.;
young zucchini – 1.5 kg;
garlic – 50 g;
carrots – 0.2 kg;
1st grade sugar – 50 g;
sunflower oil – 100 ml;
salt – 1 tbsp. l.

Cooking method:

Peel the zucchini and cut into strips. Place the ingredient in a saucepan.
Mix all seasonings with water and crushed garlic in a separate container, boil the marinade for 5 minutes.
Pour the resulting liquid over the zucchini. Cook the product for 8 minutes over medium heat.
Grate the carrots, add to the zucchini, boil the preparation for another 20 minutes, after which the carrot salad for the winter can be laid out and sealed in pre-sterilized jars.

Carrot caviar

This preparation is quick and easy to prepare. Its big advantage is that it stores well and has an amazing taste. If you experiment with ingredients, you can choose the most delicious way to prepare a winter dish.

Recipe for carrot caviar “Ryzhik”

To prepare, prepare:

carrots - 1.5 kg;
tomatoes - 2 kg;
garlic - 2 small heads;
ground black pepper - to taste;
vegetable oil - 1 cup;
salt - 1 tbsp. l.;
sugar - 4 tbsp. l.;
vinegar 9% - 30 ml.

Preparation:

Peel the carrots and tomatoes. Chop the vegetables, add butter, sugar, salt to them, simmer for 1.5 hours, stirring from time to time.
15 minutes before readiness, add chopped garlic to the vegetables, after 10 minutes add vinegar and stir. Keep the lid closed for 3-5 minutes, then place the vegetables in sterilized jars and roll them up. Turn over onto lids, wrap and let cool.

With cucumbers

This appetizer will decorate any table, including a holiday one. Fresh juicy cucumbers, spicy garlic, aromatic carrots and spicy dill together create a unique taste. In addition, the dish turns out bright and appetizing, so it is better to serve it in transparent dishes. To prepare a snack, you should choose large, bright carrots, which contain a maximum of carotene. How to make a cucumber and carrot salad for the winter?

Ingredients:

garlic head;
cucumbers – 2.5 kg;
vinegar – 1/2 tbsp.;
carrots – 2 pcs.;
salt – 1 tbsp. l.;
sugar – ¼ tbsp.;
Korean seasoning – 1 tbsp. l.;
vegetable oil – ½ tbsp.

Cooking method:

Trim the ends of the cucumbers and peel the carrots. Grind the fruits using a Korean grater.
Add vinegar, crushed garlic, oil, spices, sugar, salt to the vegetable mixture.
After thoroughly mixing the ingredients, cover the container with film and place in the refrigerator for a day. From time to time, unscrew the packaging and stir the ingredients.
Distribute the dish among the containers, pour in the remaining vegetable juice at the bottom of the bowl, and seal the containers for the winter.

Winter carrot sweets

Children will definitely appreciate the taste of these preparations. Their advantage is that sweets retain all their beneficial properties.

Carrot juice and puree

To saturate the body with valuable substances, it is advisable to give preference to freshly squeezed juices. In winter, it is not always possible to prepare such drinks, so canned juices can be an alternative. In any case, homemade drinks will be better than store-bought ones.

Carrots are an indispensable vegetable in the diet, especially in the cold season, when there is a lack of vitamins. It contains carotene, which is synthesized in the body into vitamin A.

Side dishes are prepared from carrots, added fresh to salads, fried with fish, meat, and even made into jam. The maximum benefit will come from fruits stewed or heated with vegetable oil. For preservation, carrots that are not spoiled, of medium size and deep orange color are suitable.

Carrots with garlic in marinade

Select fruits that are brightly colored and medium-sized, and soak them in cool water for half an hour before processing. Small fruits can be pickled whole, and larger carrots can be cut into rings 1-2 cm thick.

Consumption per half liter jar: marinade – 1 glass, prepared carrots – 300 g.

Time – 2 hours. Yield: 10 jars of 0.5 liters each.

Ingredients:

raw carrots – 3.5 kg;
garlic – 0.5 kg;
refined vegetable oil – 450 ml;

Marinade:

water – 2000 ml;
rock salt – 60-80 g;
granulated sugar – 120 gr;
vinegar essence 80% - 60 ml.

Cooking method:

First peel and cut the carrots. Blanch for 5 minutes without bringing the water in the pan to a boil.
Chop the peeled garlic into thin slices and add to the carrots.
Heat the oil until white smoke appears. Pour in the vegetable mixture, then place in sterile jars.
Boil water with sugar and salt, stir, finally pour in the vinegar essence, turn off the heat.
Fill the jars with vegetables with hot marinade, leaving 0.5-1 cm to the top.
Cool the sealed canned goods and store them in the cellar.

This carrot preparation is used for frying soups, borscht, sauces and as a complete side dish.

Time – 2 hours. Yield – 1.2 l.

Ingredients:

sweet onions – 0.5 kg;
carrots – 1 kg;
tomato paste 30% – 1 cup;
purified sunflower oil – 200 ml;
garlic – 3 cloves;
bay leaf – 5 pcs;
spices and salt - to taste.

Cooking method:

Mix tomato paste with an equal amount of boiling water, add chopped onion, half the amount of oil and simmer the mixture over moderate heat until the onion becomes soft.
Fry the grated carrots in the remaining oil, add a couple of tablespoons of water and simmer until softened.
Mix both masses in a roasting pan, add salt to your taste, add bay leaves and spices. Bring to readiness in the oven.
Fill clean jars with cooled caviar, tie with cellophane and secure with a rubber band.
The product is stored on the bottom shelf of the refrigerator for several months. To be on the safe side, pour a tablespoon of sunflower oil into each jar.

This is the most delicious snack made from vitamin carrots. To prepare, select oblong fruits, at least 4 cm in diameter, so that it is convenient to grate on a special grater for Korean dishes. This salad can be eaten by letting it brew for a couple of hours or rolled up for winter use.

Time – 1 hour 30 minutes. Yield: 2 cans of 0.5 liters each.

Ingredients:

young carrots – 1 kg;
ground black and red pepper – 1/2 tsp each;
garlic – 100 gr;
sugar – 40 g;
vinegar 9% - incomplete glass;
clarified butter – 0.5 cups;
salt – 1-2 tsp;
ground coriander – 1-2 tsp;
cloves - 3-5 stars.

Cooking method:

Add sugar and salt to the carrots grated with long curls, pour in the vinegar and squeeze with your hands to release the juice. Let it sit for half an hour.
Meanwhile, add coriander to a dry frying pan and heat until golden brown.
Grind the garlic under a press, add the peppers, prepared coriander, and clove stars. Pour hot vegetable oil over the mixture
Season the carrots with the resulting spicy mixture and pack them into jars. If there is not enough juice to cover the contents, pour in 1-2 cups of boiled water.
Warm the filled jars for 20 minutes in a water bath, covering with metal lids, and immediately seal.

Medium-sized root vegetables with orange-red flesh and a small yellow core are suitable for this canned food.

Time – 50 minutes. Yield – 2.5 l.

Ingredients:

carrot roots – 1500 gr;
salt – 3-4 tbsp;
horseradish leaves – 2-3 pcs;
dill and parsley - 0.5 bunch each;
allspice peas – 10 pcs.

Cooking method:

Wash the carrot roots soaked for 10 minutes under running water and remove the peel. If the fruits are young, it will be enough to wash them with a hard sponge.
Slice the carrots crosswise, 0.5-1 cm thick.
Sterilize the jars, place chopped horseradish leaves, two peppercorns and sprigs of herbs on the bottom.
Fill the jars with carrot slices, pour in hot brine (salt according to the recipe per 1200 ml of boiled water).
Heat the canned food for 15 minutes in a tank of hot water, without bringing to a boil.
Seal the jars tightly and cool.

Carrots and onions for the winter are prepared in a marinade with all kinds of spices. A jar of such canned food, opened in winter, is suitable as a side dish for meat, fish or as a cold appetizer.

Time – 1 hour 15 minutes. Yield: 4-5 liter jars.

Ingredients:

fresh carrots – 1 kg;
garlic – 300 gr;
sweet pepper – 500 gr;
white onion – 1 kg;
hot pepper – 1-2 pcs.

For the marinade:

boiled water – 1500 ml;
sugar, salt - 2.5 tbsp each;
cloves – 6 pcs;
peppercorns – 20 pcs;
bay leaf – 5 pcs;
vinegar 6% - 0.5 l.

Cooking method:

Place spices at the bottom of the steamed jars.
Add onion cut into half rings to the chopped garlic, carrots and peppers, mix.
Boil the ingredients for the marinade and cook for 3 minutes. Pour in the vinegar at the end of cooking and turn off the stove.
Fill the jars up to the shoulders with a mixture of prepared vegetables, pour in the hot marinade, and cover with lids.
Sterilize the canned goods in water at a temperature of 85-90°C for 15 minutes and roll up.
Cool the jars turned upside down and store them.

According to this original recipe, bell peppers are filled with a mixture of carrots, garlic and herbs. Take small colored peppers to make it easy to fill the jars. When guests are on the doorstep, these canned goods will come in handy.

Time – 1 hour 20 minutes. Yield: 3-4 liter jars.

Ingredients:

parsley and celery – 1 bunch;
mustard seeds – 2 tsp;
dill with umbrellas – 4 sprigs;
peppercorns – 8 pcs;
bay leaf – 4 pcs.
bell pepper – 20 pcs;
carrots – 1 kg;
garlic – 10 cloves;

Fill:

vinegar 9% - 1.5 glasses;
granulated sugar – 75 gr.
table salt – 75 g;
water – 2 l.

Cooking method:

Wash the pepper, peel the stems, remove the seeds. Place in boiling water for a few minutes and drain in a colander.
Mix thin shavings of carrots with chopped herbs, add chopped garlic.
Fill the peppers with carrot mince and carefully place them in clean jars.
Boil the filling, add to the pepper, without adding 1 cm to the edge of the jar.
Sterilize one liter jars for 15 minutes.
Roll up the canned food and let cool.

Assorted carrots with cucumbers and cabbage

In the fall, when the main harvest has been harvested for storage, but a few late-ripening fruits remain, prepare a bright assortment of vegetables. To the salad you can add chopped greens, several tomatoes, eggplants or a head of cauliflower, disassembled into inflorescences.

Time – 2 hours. Yield: 5 liter jars.

Ingredients:

vinegar 6% – 300 ml;
salt – 100 g;
Refined sunflower oil – 450 ml;
bay leaf 10 pcs;
allspice peas – 10 pcs;
carnation stars – 10 pcs;
white cabbage – 3 kg;
carrots – 1 kg;
fresh cucumbers – 1 kg;
sweet red pepper – 1 kg;
onion – 300 gr.

Cooking method:

Cut the washed peppers and onions into half rings. Chop cabbage, cucumbers and carrots into strips.
Heat vegetable oil in a saucepan, pour in vinegar and a couple of glasses of water. Add vegetables sprinkled with salt.
Warm the vegetable mixture over moderate heat for 15 minutes.
Distribute spices and bay leaves into sterile jars and fill with salad along with juice.
Warm the jars in a container with boiling water for 15-20 minutes, quickly seal with lids scalded in boiling water.
Place the canned food on a wooden board with the neck down, cover with a blanket and cool at room temperature.

From beets and carrots

No canned food can compete in the amount of nutrients with beetroot and carrot salad. This appetizer will perfectly complement any side dish - boiled or fried potatoes, buckwheat, pearl barley, wheat porridge, pasta, etc. Beet and carrot salads are very tasty, and in addition, they are extremely easy to prepare. In addition to serving as a snack, they can be used as a dressing for borscht. Below is a detailed description and photo of the recipe for preparing this dish for the winter.

Ingredients:

vegetable oil – 2 tbsp.;
carrots, beans, onions – 500 g each;
boiled beets – 3 kg;
tomato paste – 500 g;
spices.

Cooking method:

Coarsely grate the beets and carrots. Chop the onion into half rings.
Place the beans together with the vegetables in a saucepan, add oil and tomato paste diluted with water.
Cook the ingredients for about an hour, adding spices. In this case, a low fire mode will be optimal.
Then start canning the carrots: place the salad in sterile glass containers and seal them with lids. To preserve the snack, keep it refrigerated.

Spicy carrot and zucchini salad

For this salad, instead of zucchini, eggplants are suitable, which are pre-soaked in a weak salt solution for 30 minutes. If there is not enough liquid when extinguishing, add a little water.

Time – 1 hour 40 minutes. Yield – 2.5 l.

Ingredients:

young zucchini – 10 pcs;
carrots – 10 pcs;
ripe tomatoes – 5-7 pcs;
onions – 5 pcs;
coarse salt - 2 heaped tablespoons;
sugar – 0.5 cups;
spices and herbs - to taste;
vinegar 9% - 125 ml;
purified vegetable oil – 125 ml.

Cooking method:

Wash the vegetables first, steam the jars and lids in the oven.
Place diced zucchini in a deep roasting pan. Add tomato slices and chopped onion. Add the carrots, grated on a grater with large holes.
Add oil and vinegar to vegetable mixture. Sprinkle with chopped herbs, spices, sugar and salt. Simmer at a moderate boil for 10-15 minutes, stirring constantly so that the dish does not burn.
Fill the prepared jars with hot salad, seal and place upside down, covering with a blanket until completely cooled.
Take the workpieces to a room with a temperature of 8-10°C and store away from sunlight.

Bon appetit!

Carrots are indispensable in many recipes for salads and appetizers that we prepare for the winter, but separate preparations from this vegetable are quite rare. Tasty and healthy carrots are a vegetable without which it is impossible to imagine the menu of a modern person. Carrots are added to soups and salads, first and second courses, snacks and even sweets. And how popular are the so-called Korean carrots! You can save it for the winter if you want. So why are carrot preparations not so popular compared to zucchini or eggplant? It turns out that you can make a huge number of magnificent preparations from carrots.

More often we use carrots as an ingredient in various salads. For example, a carrot salad for the winter is very popular in our country in combination with various other juicy vegetables: cucumbers with carrots for the winter, peppers, tomatoes with carrots for the winter, onions with carrots for the winter, zucchini with carrots for the winter, etc.

The traditional Hungarian and Bulgarian dish lecho is impossible without carrots. It is this tasty and beautiful appetizer that is perfectly prepared for long-term storage: lecho from peppers and carrots for the winter, lecho for the winter from tomatoes, peppers, carrots and onions. There are many variations of this dish.

But carrots can and should be harvested yourself. Depending on the purpose of the workpiece, they are prepared in various ways. Carrots are stored dried, frozen or canned, so make preparations based on your capabilities. Freezing is the easiest way to preserve carrots for a long time. Just wash and peel the root vegetables, cut them into rings, strips or grate them on a coarse grater. Place carrots in plastic bags or containers in the freezer. In winter, it can be easily used in preparing any dishes, incl. soups, side dishes, salads.

Dried carrots are a tasty and healthy preparation. In winter, it is indispensable when added to soups, borscht, potatoes, and porridge. Carrots are dried in several ways. Another good option is pickled carrots for the winter; the recipes are numerous and depend on your taste.

An important fact is that the beneficial substances contained in carrots are not destroyed during heat treatment and other preservation. This makes carrot preparations even more attractive. For example, why don’t we prepare Korean carrots for the winter? The recipe for this snack is on our website. Watch and cook!

Some tips for harvesting carrots:

Root vegetables with a diameter of up to 3 centimeters can be preserved whole, but larger ones must be cut into any kind;

Small, undamaged fruits are suitable for freezing;

Pickled carrots with spices are good to eat within a few days, however, the longer they are kept, the tastier they will be;

Salted, pickled carrots can be served as an independent snack;

Dried carrots are suitable for adding to various dishes.

Vegetables are a source of vitamins and minerals. Carrots contain vitamin A, which is necessary for the growth of children and is very important for visual acuity. Fresh produce brings the greatest benefit, but if it is not possible to eat sunny vegetables from the garden, golden recipes for preparing carrots for the winter will come in handy. In winter and early spring, when stale vegetables are sold on store shelves, it’s so nice to take out a jar of carrots from the cellar that smell like summer!

With pepper

This snack is prepared without sterilization, which greatly simplifies the process. The housewife can only grind the products and subject them to heat treatment. Pepper and carrot salad for the winter tastes like lecho, however, unlike it, it does not contain tomatoes or tomato sauce. Below we describe in detail and with photos how to prepare delicious, vitamin-rich preserves.

Ingredients:

clean water – 1.5 l;
sweet pepper – 6 kg;
carrots – 0.6 kg;
sugar – 0.2 kg;
onion – 0.6 kg;
clove buds – 6 pcs.;
salt – 2 tbsp. l.;
allspice – 10 pcs.;
refined oil – 100 ml;
vinegar 9% - 1 tbsp.

Cooking method:

Remove the stalks from the pepper, chop it together with the onion very finely (you can use a blender or grater).
Grate the carrots and place them in a saucepan with other vegetables.
Separately mix seasonings, vinegar, water. Heat the mixture until it boils, then keep the liquid on the fire for another 5 minutes and remove.
The resulting filling should be used to marinate vegetables. To do this, pour the liquid into the pan with the carrot mixture, place the container on the stove, turn on medium heat and bring to a boil. Then reduce the heat and cook the ingredients for half an hour.
Prepare 1 liter jars by washing and sterilizing them.
Start canning the salad by placing it in containers and sealing it tightly with lids.
Cool the jars by turning them upside down, then put them in the cold.

Golden recipes for preparations

You can make a lot of salads from fresh carrots, including for the winter. In many recipes, the orange vegetable is an addition to other ingredients, but there are options for preparing very tasty carrots for the winter, in which it is used as a salt. Thanks to them, you can prepare not only the usual salads. With the help of your favorite recipes, the pantry shelves will be replenished with pickled carrots, caviar, juice and aromatic jam.

Pickling with horseradish

Carrots, like cabbage, can be fermented. By adding horseradish, you get a spicy preparation that will become a worthy appetizer even on a holiday table.

The ingredients are simple:

3 kg carrots;
1/2 horseradish root;
3 onions;
6 dec. l. salt;
4 dec. l. Sahara.

You will need to peel the carrots, wash the roots, and then grate them on a special grater. Peel the horseradish root too and grate it on a regular grater with small holes. Stir vegetables, add salt and sugar. Transfer the vegetable mixture into an enamel pan, put pressure on top and let it sit for a week at room temperature. After this time, transfer the pan to a cool room for 35–40 days: the air temperature should not be higher than +10…+15 °C. Store prepared carrots for the winter in jars, having previously sterilized them.

Pickled carrots

Young root vegetables are good because they can be pickled whole. Thanks to their small size, they fit even into half-liter jars.

The set of products used is simple:

Wash the peeled carrots and blanch for 2 minutes in boiling water. Peel the garlic and finely chop. Wash the peppers, remove seeds, and chop. Place the prepared vegetables in sterile jars, put a dill umbrella in each.

Heat the oil in a frying pan and let cool slightly. Pour a little cooled oil into each jar. Prepare a marinade from water, salt and sugar, boil it over high heat and let cook for about three minutes. Remove the marinade from the stove and pour in the essence.

Pour the resulting marinade over the vegetables, then sterilize the jars for half an hour. After 30 minutes, close the containers with lids and roll up. Store cooled jars in a pantry or cellar.

Vegetables in Korean

Everyone's favorite Korean carrots can also be prepared for the winter. It is very easy to prepare; more time will only be spent on its preliminary preparation.

For 6 kg of carrots take:

Peel the carrots, onions and garlic. Grind the bay leaf in a mortar, chop the onion into small cubes, and squeeze the garlic through a garlic press. Finely chop the carrots on a special grater, place in a large container, add salt, add sugar, spices, garlic, table vinegar and stir.

Fry the onion in a hot frying pan with oil until rich brown. Strain the oil and discard the onions. Pour oil over the vegetable mixture, mix again, cover with a small plate on top and place a three-liter jar of water on it as a pressure overnight.

The next day, pack the salad into sterilized jars, pour the resulting juice on top and sterilize the container with carrots in Korean for 10 minutes. Roll up the lids and leave to cool. Store the workpieces in a cool place.

Recipe without sterilization

Carrot caviar is a very tasty vegetable preparation that does not require sterilization before sealing the jars. In addition to the main ingredient, tomatoes are added to it.

The composition of caviar includes:

Chop the carrots, peeled and washed with water. Pour boiling water over the washed tomatoes, remove the skin and rub the pulp through a fine sieve.

Heat oil in a large cauldron, add chopped carrots and fry for 6 minutes. Then add mashed tomatoes, garlic squeezed through a garlic press and ground cloves and pepper. After the vegetable mixture boils, add granulated sugar, salt, coriander, close the lid and simmer the caviar for 25 minutes. Pour in the apple cider vinegar and leave the cauldron on the fire for another 1 minute.

Place the caviar into clean, sterilized jars, screw on the lids and turn upside down. Leave in this position until cool.

Bean salad

Fans of hearty salads will certainly like another recipe that does not require sterilization. This preparation contains beans, which are one of the leaders among vegetables in protein content. Even a novice housewife can prepare such a snack.

Choose a small carrot so that it can fit completely into a three-liter container. Boil it until half cooked and place it vertically in a jar. Add a whole pepper pod without seeds, celery and peeled garlic. Boil salted water and cool. Fill the contents of the jar with brine and leave for 24 hours. After 24 hours, close the jar with a lid and store in a cool place. Carrots prepared in this way can be added to vinaigrette and other salads.

Seasoning with garlic

This homemade preparation has an unusual piquant taste, as it contains sugar and sea buckthorn juice mixed with garlic.

For carrots weighing 1 kg take:

310 g garlic;
110 g sugar;
210 g sea buckthorn juice;
1 dec. l. salt.

Grind the peeled and washed garlic using a meat grinder. Wash the peeled carrots, cut into large pieces and cook in a small amount of water until tender. Rub the still hot carrots through a sieve. Add garlic, salt, sugar to the cooled mixture and pour in sea buckthorn juice. Mix the seasoning, place in sterile jars and store in the refrigerator.

Desserts and drink

Remove the skins from the root vegetables, wash and cut them into medium cubes. Mix chopped carrots with sugar and leave to soak for 24 hours. After a day, add water to the mixture and cook in an enamel pan until thickened. At the end of cooking, add citric acid, mix the jam well, place in sterile jars and roll up.

Orange jam

Another sweet preparation in carrot jars for the winter is amazing jam, the recipe of which also includes a healthy orange fruit - orange. Thanks to its composition, it will fill the body of adults and children with vitamin C, and also strengthen the immune system. To make jam, take 2 kg of carrots, 4 oranges, 160 g of sugar and a pinch of cinnamon.

Grind peeled and washed root vegetables through a meat grinder. Remove the zest from the orange and mix with carrots, and squeeze in the citrus juice. Add sugar and cinnamon to the resulting mass. Instead of cinnamon, you can use other spices, such as ginger, cloves or cardamom. If the mixture is too thick, add a little water and cook for 1 hour after boiling over low heat. Pour the finished jam into sterilized jars.

Candied root vegetables and unusual halva

Skillful housewives can prepare not only salads, caviar and jam from orange vegetables, but also other sweets, such as candied fruits. The composition of the products is minimal: 6 large carrots, 9 tens. l. sugar and 140 ml water.

Peel the root vegetables, wash and cut into thin slices. Pour the sugar water solution over the carrots and cook on the stove, reducing the heat from boiling to medium. After 10 minutes, increase the heat and cook, stirring occasionally, until the syrup thickens. If the syrup is still too liquid, add more sugar.

When the carrots become translucent, remove them from the container and place them on parchment paper to dry. After the candied fruits are dry, roll them in powdered sugar, put them in a tight box and store at room temperature.

The usual halva is made from sunflower seeds, and only a few are familiar with the recipe for a delicious carrot delicacy. Making halva is another way to prepare a brightly colored root vegetable.

Peel, wash and coarsely grind a kilo of carrots. Place it in a fireproof container and put it on fire. After softening the vegetable, add 110 g of sugar, one grated lemon, 50 g of corn oil, stir and cook until tender. If the mass begins to separate from the spoon while stirring, it’s time to turn off the stove.

Add a dessert spoon of cumin seeds to the resulting mixture, mix, form a rectangle, wrap in parchment paper and place under pressure. Instead of cumin, you can add raisins, peanuts or any nuts. After 3 days, the halva will be ready to eat.

Healthy drink

It’s easy and simple to make tasty and healthy carrot juice from a sunny vegetable at home, which will help improve the digestion process. Therefore, it is recommended to drink it half an hour before meals.

Take a juicer in your hands and use it to squeeze the juice out of 1 kg of peeled carrots. Add a little lemon juice to the carrot juice, which will act as a preservative, pour the drink into a jar and sterilize it if you need to make preparations for the winter.

Delicious recipes

Carrots also make an excellent puree and even those children who do not like vegetables will enjoy eating it. List of ingredients: 1.1 kg of carrots, 1.1 kg of sour apples and 210 g of sugar.

This canning recipe uses boiled vegetables, strained through a fine sieve. Apples need to be peeled and chopped in a food processor. Combine all ingredients and cook over high heat until boiling. Transfer the finished puree into clean jars and sterilize for 20 minutes.

If you have a rich harvest of orange root vegetables at your dacha and there is no place to store them, it’s time to use these recipes. Household members and guests will be happy to enjoy delicious and healthy preparations made from ordinary carrots!