7 delicious ways to prepare carrots for the winter

Lay out the need for harvesting Sterilize jarsAnd they should be stored in a dark cool place.

1. Carrots in Korean

Ingredients

• 3 kg of carrots;
• 500 g of onion;
• 100 g garlic;
• 200 g of sugar;
• 2 tablespoons of salt;
• 100 ml of vegetable oil;
• 100 ml of vinegar 9%;
• 1 packet of spicy seasonings for Korean carrot.

preparation

Grate the carrots julienne purified in a special grater. Cut the onion into small cubes. Skip the garlic through a press or rub on a small grater.

Add the prepared vegetables sugar, salt, oil, vinegar and seasonings for Korean carrot. Mix thoroughly and store in the refrigerator overnight to carrot present.

Tightly packed vegetables with the juice into jars and cover with sterilized lids. Cover the bottom of a large saucepan cloth to put the workpiece and pour water over the shoulders of cans.

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

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2. Caviar from carrots

Ingredients

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

preparation

Slice the tomatoes and purified carrot small pieces. Twist them through a meat grinder and reload the mass is in the pan.

Add sugar, salt and oil and mix thoroughly. Stirring, bring the weight up to boil over medium heat, then reduce it and cook for hours.

Add the chopped garlic and pepper and simmer another 15 minutes. Pour the vinegar, stir, lay eggs on the banks and roll up. Turn preform wrap and allow their full cooling.

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3. Marinated carrots with garlic

Ingredients

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

preparation

Cut purified carrot slices about 5 mm thick. Lower them in hot water for 2-3 minutes, fold in a colander and cool.

Put the carrots in a bowl, add the chopped garlic and butter and mix thoroughly. Arrange vegetables on a small sterilized jars.

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

Pour marinade carrots, and cover with sterilized lids. Cover the bottom of the pan with a cloth put on top preform and add hot water to the necks. Let the water boil, sterilize jars for 20-25 minutes and roll them. Flip, wrap and let it cool completely.

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4. Carrot salad, tomato and pepper

Ingredients

• 600 g of purified carrot;
• 100 ml of vegetable oil;
• 50 ml of water;
• 500 g of onion;
• 300 g purified bell peppers;
• 250 g of tomato;
• 1 tablespoon sugar;
• ½ tablespoon salt;
• 1 teaspoon vinegar 9%.

preparation

Grate the carrots on a medium grater. Put in a pan with a thick bottom and pour oil and water. Close the lid and stir, cook at low heat for 20 minutes.

Add the chopped onion half rings and cook for 20 minutes, stirring occasionally. Put pepper, chopped small strips, and cook for another 20 minutes.

Cut tomatoes in half and rub on a grater. In the process they will depart from the skin. Add the resulting puree sugar, salt, vinegar and stir.

Add the mashed potatoes to the vegetables, stir and cook for another 20 minutes. Arrange the salad on the banks and roll up. Turn them over, wrap and cool.

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5. Spicy salad of carrots with greens

Ingredients

• 2 kg of purified carrot;
• 2 parsley;
• 3 acute green pepper;
• 3 garlic cloves;
• 400 ml of vegetable oil;
• 2 teaspoons of salt;
• 2 tablespoons vinegar 70%.

preparation

Cut the carrots into small cubes. Grind parsley, purified from seeds of pepper and garlic. Mix all the prepared ingredients in a bowl.

Add the oil, salt and vinegar and mix thoroughly. Arrange on lettuce sterilized jars and roll up. Such preparation should be refrigerated.

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6. Salad of carrots and green beans

Ingredients

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

preparation

Slice the cleaned carrots into small cubes. Cut off from the edge of the beans and chop pieces 2-3 cm long. Chop the onion into half rings.

Pour over the tomatoes with boiling water, remove the peel and cut into large pieces. coarsely chop basil.

Put in a saucepan carrots, onions and tomatoes. Pour the oil and stir, cook 10 minutes on low heat. Add the beans, basil, pepper, sugar and salt. Simmer, stirring, for 5-7 minutes more.

Pour vinegar in the salad, mix and spread on the banks, along with juice speaking. Cover caps sterilized and put in a pot, the bottom of which lay cloth.

Fill to warm water of hanger cans and bring it to the boil. Sterilize small banks about 7-10 minutes, and the capacity of larger volume - 5-10 minutes longer. Roll up your jars with blanks, turn, wrap and cool.

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7. Carrot and apple puree

Ingredients

• 450 g apples without skin and seeds;
• 450 g of purified carrot;
• 100 ml of water;
• 120 g of sugar.

preparation

Slice apples arbitrary and carrot slices.

Lay them in two different pots with a thick bottom. Pour into two pots of 50 ml of water and cover. Cook apples over low heat for 20 minutes, and carrots - 30-35 minutes. If necessary, pour more water.

Transfer the fruit and vegetables in the same pan and turned into a blender puree. Stir in the sugar, stir, bring to a boil and simmer for 2-3 minutes, stirring constantly.

Spread mashed potatoes on small banks and cover with sterilized lids. Cover the pan with a cloth, put to the banks and fill them with warm water on a hanger. Allow the water to boil, wait 5-7 more minutes, and then remove and roll up the banks. Turn them over, wrap and cool.

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