How to use carrots for the winter. Pickled carrots: a quick option. Pickled carrots recipe for winter
A great opportunity to preserve a summer crop grown with such hard work and care is to use recipes “ Pickled carrots with onions". In addition to onions, other vegetable components are also used for this, or in general, they are harvested in the so-called “pure form” - without additives. These methods are especially convenient when there is absolutely nowhere to store fresh root crops. And besides, the recipes for rolling carrots are absolutely uncomplicated. And the proposed appetizer is suitable for any meat dishes and for all kinds of side dishes.
Classic carrot pickling
For each culinary dish there is a classic - basic - recipe that is the source. And already on its basis various experiments are carried out with the inclusion of various auxiliary additives, thereby changing the taste of the finished workpiece. So is the case with the carriage. Vegetables closed by the specified method during the cold period will go to prepare salads or as a snack. For such a basic method of winter conservation, you will need to take: 2-2.5 kg of root crops, 1 cup of 9% vinegar and water, 50 g of table salt and granulated sugar, 4-5 cloves of garlic and 8-10 peas of allspice.
And, first of all, a glass sealed container is prepared; it is washed thoroughly and sterilized. This quantity of products will require about six jars of 0.5 liter capacity. The carrot is also thoroughly cleaned and washed. Then it is cut arbitrarily into several parts or cut into strips of any width or circles. Small fruits can be left whole. The cloves of the garlic are freed from the husk and laid out on the banks. Also, the previously prepared containers are distributed spices and spices selected for the recipe. Carrots are laid out on them, filling the cans almost to the top.
Then the container is poured with boiling water, covered with lids and left for 10 minutes to insist and reveal the aromas of spices. After draining the liquid after the specified time, marinade filling with the addition of sugar and salt is cooked from it. Having boiled the solution, table vinegar is poured into it and after half a minute of boiling, the liquid is removed from the stove. Filled jars are filled with literally boiling marinade, and "Pickled Carrots" Recipe rolls up. Preservation is placed on the lids, wrapped in a blanket and left to cool slowly, after which it is taken out to the pantry or a cool cellar for storage.
“Carrot in the marinade”
Many wonderful selections are made from such a wonderful root crop, including dressings, snacks ... But marinades are a special category! They then - in winter - are used for cooking soups and cabbage soup, they make dishes in Korean; and they’ll just go away for potatoes instantly. And to prepare this treat - as easy as shelling pears! Small, moderately young root crops are selected for him; subsequently they will not have to be cut, since they will go in their entirety. They are cleaned; those that are larger are chopped or chopped into pieces, but rather large. Garlic can add spice and flavor to the recipe. It is with him that the carrot will turn out to be piquant and unusually tasty. You will also need mustard, horseradish leaves and clove buds. Greens are laid at will and at your own choice. With spices should be cautious, not overdoing and only enriching the appetizer. By the way, root crops can still be bitter with chilli.
Having prepared the necessary ingredients, carrots are packed in jars, putting in them 2-3 cloves of garlic, seasoning and herbs in advance. Now the fill is being prepared. For it, the following proportion of components per 2 kg of orange vegetables is observed: 1.5 liters of water, 200 ml of vinegar 9% or 250 ml 6%, 100 ml of simple refined oil, about 220 g of sugar sand. Salt is added non-iodized coarse grind in the amount of 3-3.5 tbsp. The more salt, the more saturated the sunset will come out " Pickled carrots for the winter". Water for boiling is boiled and sugar and salt are poured into it, after which the solution is again brought to the boiling point. The foam that appears on the surface must be removed with a spoon. The marinade is infused for a couple of minutes on low heat and poured into jars of carrots, into which oil and table vinegar are poured. And finally, the container is placed sterilized for 20-30 minutes. Hermetically rolled up, it is cleaned for long-term storage; or you can close it with nylon covers and put in the refrigerator.
"Canned" sun "
No less tasty and juicy is a dish prepared according to the following recipe. For some, it is even eclipsing. So, according to the culinary method, the carrot is cleaned, washed well and immersed in slightly salted boiling water for 5-7 minutes. Then the vegetables should be cooled under cold running water and cut into thick circles; or as korean pickled carrots blanks, they are cut into strips. Cutting is laid out in jars along with spices (dill seeds, a pinch of cinnamon, horseradish leaves and black pepper peas). The list of spices can be supplemented for greater expressiveness of the flavor. It is advisable to take containers for the mentioned blanks liter or half-liter.
For pouring, it is recommended to choose 1 liter of water: 60 (2 tbsp.) Salt, 100 g sugar, 1-1.5 tbsp. vinegar essence. Having boiled a liquid, it is poured into a container. Jars with carrots are sterilized for half an hour (cut into strips - 5 minutes less) and rolled up.
"Carrots with spicy marinade"
For garlic, an indispensable winter treat, it is necessary to prepare: 2 kg of carrot, ½-1 bitter pod, 1 liter of water, 50 g of salt and granulated sugar, 5-6 large cloves of garlic, about 8 allspice peas and 1 cup 9% of otset.
And, for starters, carrots are peeled; if young root vegetables are used in the recipe, then they simply wash thoroughly with a brush, without removing the top layer from the fruits. Then orange vegetables are cut into bars, straws, or slices of arbitrary thickness. Next, prepared seaming containers, which is better to take a small displacement, so that when you open the seaming immediately eat it. With prolonged storage of preservation open, it can deteriorate. So, the containers are washed with soda, rinsed, pierced and dried.
The garlic is peeled and chopped with thin petals. In principle, garlic can be laid unchanged. With it, spices and bitter pepper, finely chopped into cubes, are laid at the same time. On top of spicy additives is carrots, and the jars are filled with var. In this state, they should be infused for at least 10 minutes, and the liquid is drained back into the pan. Marinade is made from the merged one by dissolving sugar and salt grains and pouring vinegar into it. The fill boils for 10 seconds and pours into jars. Pickled carrots fast cooking rolled up with clean tin lids. Preservation is wrapped up and left to cool at room temperature.
"Pickled salads with carrots"
In addition to the described methods, the carrot is closed in a marinade and in the form of various salads with various additives. The following recipes will reveal the secrets of their preparation. perfectly preserved throughout the winter in a refrigerator or other cold place without harm to its taste. So, at first pickled carrot salad you will need: 2 kg of orange root vegetables, 1 kg of ripe tomatoes, 2-3 cloves of garlic, a pinch of cloves and ground coriander, 10 black peppercorns, 1 tbsp. salt, 2 tbsp. sugar, 2 tbsp. table vinegar and 100 ml lean clarified butter.
Tomatoes for harvesting are selected quite ripe and fleshy. They must be turned through a meat grinder. And the resulting puree is additionally wiped through a sieve to remove unwanted pieces of peel and seeds. Carrots wash, peel and rub on a coarse grater. Then it is allowed in hot oil until tender. Tomato puree is poured into the roasting and chopped garlic is put. The mixture is stewed for 15-20 minutes at a moderate boil, and spices are poured into it and vinegar is poured. After keeping the dish on the fire for another minute, it is removed into the plates, laid out in jars and tightly closed. The described snack is more likely called preservation in tomato juice with spices. And it is quite possible to supplement it with the same greens and other components to your own taste.
In the next salad, the combination occurs with beets. And on average, 1 kg of carrot will require: 1 kg of beetroot, onions, tomatoes and apples, spices and 250 ml of sunflower oil. In principle, all the ingredients from which it is made are listed, but in this dish they will be presented in large slices.
Root vegetables for salad are washed out, if necessary they are cleaned and cut into cubes. Or you can rub them on a coarse grater. Apples without a peel are cut into pieces. Bulbs are chopped in half rings; and tomatoes in small, convenient slices. The prepared components are mixed and put to simmer for 1-1.5 hours, stirring them from time to time. Cooking is completed by adding spices and blocking the finished dish in sterilized jars.
« Quick pickling»
Probably every hostess has her own signature dish - a culinary hit - which is eaten in a matter of minutes. Here is the recipe " How to pickle carrots quickly "can also become such a highlight among homemade products. The ingredients for the snack will be: 2 kg of peeled carrots, 8-10 buds of cloves, 5-6 peppercorns, black peas, 3-4 parsley, 1 tbsp. mustard seeds, 2-3 cloves of garlic. And for the marinade you will need: 100 ml lean refined butter, 200 ml otset 9%, 3 tbsp. salt and 200 g of granulated sugar.
You should not look at the size of root crops: they are small or large. Large vegetables are pre-cut into small sticks; small marinated whole. And with small fruits fast pickled carrots rather reach the desired condition. So, pre-cleaned carrots are washed and dried. Then it is folded into containers of suitable volume, in which it will be pickled and stored. Peeled cloves of garlic, sliced \u200b\u200bwith slices, peas, peppers, lavrushka, mustard seeds and cloves also go there. About 1.5 liters of water are poured into a separate pan, boiled, and grains of spices dissolve in it. The marinade is boiled for 1 minute, and literally boiling it is poured into containers filled with vegetables. Lean oil with otset is immediately added. After cooling the workpiece, it is covered and put into the refrigerator for storage. Similarly prepared and. Onions are cut into rings or half rings, and, marinated, pleasantly crunches and dilutes the taste of a carrot.
« Carrot and cabbage salad»
The latest recipe offers the blank " Pickled cabbage with carrots", In which the ratio of vegetables and spices is so well chosen. The ingredients for it will be: 2 kg of cabbage, 2-3 large carrots, 5-6 peas of allspice and black pepper, 4-5 cloves of garlic, 1 liter of water, 4 bay leaves, 5 cloves, 2 tbsp. table salt, half a glass of sugar, 100 ml of oil and vinegar 9%. You can enjoy this recipe literally after 6-7 hours of insisting; but even better if it stands for about a day and is saturated with spices. By the way, black peas can be replaced with bitter peppers.
The upper leaves are removed from the cabbage, and it is washed, dried and finely chopped with straws. Then the slices are transferred to a volumetric pan. The carrot is also cleaned, washed and rubbed on a coarse grater, after which it should be transferred to the cabbage and mixed. Sliced \u200b\u200bgarlic is also added to the vegetables. Marinade is prepared from water with spices and spices. It boils, boils for 8-10 minutes, and vinegar with oil is poured into it. After stirring, the fill cools down a bit, and vegetables are poured with it. On top of the workpiece is a plate with oppression. The dish should be infused in this form until the fill is completely cooled, and you can transfer it to the cans, cover with lids and put in the cold. If time suffers, then let it brew a day before use. But in principle, the snack is stored for six months in the refrigerator.
Based on this technology, a variety of snacks and salads are made. They add greens, onions, change fresh cabbage to sauerkraut ... In winter, such a treat will only be seasoned with aromatic oil.
The habit and “love” of making preparations for the winter is in our blood. Of course, this is not very comfortable to do on a hot summer day, but then, in the winter, opening the next jar of blanks, we simply grind with pleasure. And new and interesting recipes stimulate appetite.
Pickled carrots for the winter, the recipe is not so common and yet it’s worth trying to prepare this bright root vegetable. Such a spicy snack is sure to come in handy on a winter evening in the company of best friends or relatives.
Ingredients for cooking:
Young carrots - 1 kg .;
Hot peppers - 4-5 pcs. (taste);
Garlic - 5 cloves;
for marinade:
Water - 1l. 250 ml .;
Bay leaf - 8-10 pcs.;
Allspice (peas) - 20 pcs.;
Salt - 2.5 tbsp;
Sugar - 2.5 tbsp .;
Table vinegar 9% - 125 ml .;
Aromatic vegetable oil - 75 ml.
Recipe:
Chopped washed and peeled carrots at random, you can use straws, slices and even a cube. The main thing is that the cut is the same.
Boil water and cook marinade. To do this, put bay leaf, allspice, salt and sugar in water.
Throw the carrots and let it boil for 2-3 minutes, but if you like a solid root crop, you don’t need to boil, but just let it boil. During cooking, you can prepare the remaining components. Peel and cut the garlic in half, hot peppers cut into pieces of medium size.
Time to add vinegar and vegetable oil. Allow to boil and boil for about 1 minute.
Turn off the fire. Add garlic and pepper to a bowl with boiled root vegetables. Pickled carrots, a recipe with hot pepper will turn out with a spicy speck.
Transfer hot to prepared, clean cans for further pasteurization. And there are two ways to do this: “grandfather's” - boil in pots with boiling water or make this process more convenient and simple. 2nd method: cover the filled jars with a lid and put in a cold oven, set the temperature to 150 degrees and when the oven heats up, and in the jars the contents begin to simmer time. For cans of 500 g - 10 minutes, 750 g - 15 minutes, 1 l. - 20 minutes. When the time runs out, gently pull the container out, tighten the lids tightly, turn the cans upside down on a clean towel. The conservation process is complete.
Carrot is a straightforward and familiar vegetable. In our diet, it is present in different species almost daily. Yes, and available red root crop at any time of the year. The price is relatively high only when the first young carrot appears on the shelves. Perhaps this is due to the fact that carrots are rarely made from carrots themselves (although it is included in most salads that we wrap for the winter) and completely in vain. An example of this is the famous and popular carrots in Korean. But this is not the only recipe by which it can be prepared. Harvested carrots are no less tasty and healthy than all other vegetables. It will allow us to diversify our everyday table and save time on cooking other dishes, for example,. In this article you will learn how to pickle carrots.
Korean pickled carrots
This dish can be prepared for future use without heat treatment, which is very convenient. Since it takes enough time to prepare, you can periodically take a portion for a week or 10 days when you see that the preparation is drawing to a close. Generally made with enough vinegar korean carrot stored in the refrigerator for up to two weeks in tightly closed containers.
Most probably know how to cook it, but still each has its own subtleties of preparing this dish. Here is one of the recipes.
For 2 kg of peeled carrots, take 250 ml of nine percent vinegar, 2 tablespoons of granulated sugar, a tablespoon of coarse salt, a glass of refined vegetable oil, and ground red pepper (preferably coarsely ground), crushed coriander, sesame and garlic. You can take ready-made spices for Korean carrots, but adjust their quantity yourself, as it may turn out too sharply.
Three carrots on a special grater and mix with sugar, vinegar and salt. We leave the bowl for about half an hour so that the carrots give juice. Then we put spices: red pepper, coriander, black pepper - if desired. Very delicious dish It turns out with sesame seeds fried in a dry pan. We heat the oil in a pan, but not until smoking, and pour the carrots with hot oil, mix. This is important because with unheated butter the taste will be completely different. Garlic, finely chopped with a knife or squeezed through a garlic, is added to the completely cooled carrots. How much to put it depends on your taste.
Many of us have kitchens equipped with various appliances. You will not surprise anyone in our time with a blender, coffee grinder or food processor, but not everyone knows a device called a pickle. And it allows a process that takes several hours to be reduced to minutes. Fast Pickled Carrots can be cooked with a mariner for a maximum of half an hour. The principle of operation of the device is based on vacuum. From the chamber where the marinating process takes place, air is pumped out, which greatly speeds up the process. Preparation of Korean carrots in it will take 2-3 cycles of the device or 18-27 minutes. In it, pickled cabbage and other salads using marinade can be quickly cooked.
Pickled Carrots
Such a carrot is not harvested for future use for a long time, but is prepared for direct use. It is cooked quite quickly, thanks to an unusual cut. We need a couple of medium-sized carrots (about 300-350 g). For this amount we take 1 teaspoon of sugar, 1 teaspoon of salt with a hill, 1-2 tablespoons of apple or balsamic vinegar (five percent vinegar, the amount is difficult to pinpoint, as it depends on your taste), ground coriander, caraway seeds and ground black pepper about 0.3-0.5 teaspoon of each spice.
Wash the carrots, peel them and cut them into thin strips using a peeler. Dip the chopped carrots with boiling water. You can put in a bowl, pour boiling water and then discard in a colander. Allow water to drain well. Add spices, salt, sugar to the carrot and grind by hands, then add vinegar and mix. We leave the bowl with the vegetable for half an hour, after which the dish is ready, and you can serve it on the table. Add vegetable oil if desired. Folded in a jar, such carrots can be stored in the refrigerator for several days.
Pickled carrots, recipe which will be given below, takes a little longer to prepare. You can cook this delicious and simple snack from evening to morning, or vice versa, make it in the morning, and by evening it will be ready. For 1 kg of carrots we need to take a glass of vegetable oil and the same amount of apple cider vinegar, a head of garlic, one teaspoon of mustard powder and ground black pepper, 2 teaspoons of coriander beans, a tablespoon of salt, granulated sugar 100-150 g or to taste , a large bunch of parsley (or cilantro), 2-3 bay leaves.
Wash and peel the carrots, cut into rings or half rings about half a centimeter thick and cook in boiling water for 5-7 minutes. We immediately discard the finished carrot in a colander and let it drain thoroughly. While the vegetables are boiling, prepare the marinade. We combine a glass of cold boiled water, a glass of oil and a glass of vinegar, add finely chopped greens, squeeze the garlic and put all the other spices. Put the carrots in a clean jar, fill with marinade and tightly cork with a lid. We remove the workpiece in the refrigerator, and after 8 hours it can be served on the table. A carrot cooked in this way, along with tomatoes, will serve as an excellent snack.
Pickled carrots with onions can be prepared for direct use, as well as preparation for the winter. The recipe has options, depending on how spicy dishes you prefer. If you are not a fan of too spicy dishes, then this recipe is suitable for you: take 1 kg of carrots and onions in any ratio, you can take 300 g of onions in half or 700 g of carrots. It is better to take shallots with whole onions, but you can also cut ordinary white onion into large rings or half rings. We prepare the carrots like this: wash my root crop, peel it with a vegetable peeler or a hard brush and cut into rings or asterisks 0.5-0.7 cm thick. To prepare the filling, we need 2 tablespoons of sugar, 1 tablespoon of salt, 2 tablespoons of vinegar, 1 tablespoon for 1 liter of water spoon mixture of coriander seeds, caraway seeds, zira. We boil water and put there all the necessary ingredients. Lay onions and carrots in layers in a jar and fill with boiling marinade, cover with a scalded lid and put sterilized in a pan with hot water. We sterilize for 10-20 minutes depending on the size of the jar (0.5l or 1 liter).
For those who like more sharply, in a jar at the bottom we put whole hot pepper or several rings of chopped capsicum. Coarse pepper without seeds will make the dish moderately spicy, and small pepper with seeds will give the workpiece a sharp-burning taste.
For direct use, you can cook pickled carrot salad and onion oil. In preparation, it is completely uncomplicated. Grated peeled carrots on a coarse grater, salt, add vinegar. If desired, if carrots are not very sweet, then sugar can be added to taste.
Proportions: for 1 kg of carrots 8 tablespoons of vinegar 9%, 1 teaspoon of salt with a hill. Mix everything thoroughly, cover the bowl with a lid and put in the refrigerator for the night. In the morning, fry in a dry frying pan about a tablespoon of coriander seeds, so that the smell goes, but do not fry much. Grind the coriander in a mortar or a blender, but not to dust, and add to the carrots. Fry the finely chopped onion in a pan with preheated vegetable oil until transparent, strain the oil through a sieve and add hot to the salad. Onions can be used in other dishes. The salad is kept in the refrigerator for several days.
Pickled cabbage with carrots
Cabbage with carrots is a classic combination. Usually, cabbage is salted, while a natural preservative is formed in it - lactic acid. But this process continues for several days and has its own subtleties. If you want to cook cabbage quickly, you can marinate it. For a two-kilogram cabbage we need a couple of medium carrots.
For a marinade per liter of water, take 2-3 tablespoons of granulated sugar, a couple of tablespoons of coarse salt, as well as bay leaves, black and sweet peas (3-5 peas each) and half a glass of refined vegetable oil and nine percent vinegar. Shred cabbage into thin strips, three carrots on a coarse or Korean grater, slightly crumple in a bowl and put in a clean, dry, and preferably sterilized, jar. Warming it up over steam for 5 minutes is not so difficult.
We heat the water for the marinade and put spices in it, boil for 5 minutes, then add vinegar and vegetable oil, bring it to a boil again and cool slightly. The marinade should be hot, but not boiling water. Carefully pour the marinade into the jar. We are not in a hurry so that the bank does not burst. After the banks have cooled completely, we put the dishes with cabbage in the refrigerator, having previously covered it with a plastic lid. The dish is ready to eat in a day. It can be stored in the refrigerator for up to a couple of weeks.
Not bad prepare pickled carrots for the winter. And then you will not be embarrassed by the suddenly arrived guests, nor will you have to rack your brains over the side dish. There are several recipe options that will allow you to prepare a semi-finished product or a dish ready to eat.
Spice lovers can cook carrots with ginger.
For 2 kg of carrots, we need 1 ginger root (do not bother with the size, choose the one you like - smaller or larger).
For the marinade: 1.5 cups of water contains the same amount of vinegar, 0.75 cups of granulated sugar, bay leaf, chili peppers, anise or zira, or black pepper or star anise. I am not a fan of anise, so before putting it, make sure that this spice is acceptable to you. The peeled root vegetables can be grated on a Korean grater or chopped into thin strips using a vegetable cutter (then it will look like that of pickled ginger, which is sold for sushi).
We put water to heat for the marinade, in the meantime, prepare the root crops. In hot water we put sugar, prepared ginger and vinegar, boil for a couple of minutes, then add the prepared carrots and boil for another couple of minutes. In pre-sterilized jars, we put a pepper pod, bay leaf and selected spices on the bottom, with the same spoon we put hot carrots with ginger and marinade to the neck. We cover and put on sterilization in a pan with hot water. Sterilization time 10-20 minutes depending on the size of the jar. We seal the finished workpiece, turn it over to the lid and wrap it up, and after cooling we put it away for storage.
Pickled carrots for the winter can be prepared according to this recipe: for 1 kg of carrots we take for a marinade a glass of refined vegetable oil, a glass of water, 2 tablespoons of nine percent vinegar, 1-2 tablespoons of sugar or honey, a couple of bay leaves, 4-5 peas of allspice, 2- 3 cloves, star anise star anise. Carrots are thoroughly washed, peeled and cut into circles up to a centimeter thick. The mugs are blanched in boiling water for a couple of minutes and reclined in a colander. In a sterilized jar, put spices at the bottom, spread the carrots and pour the marinade. Then cover with a scalded lid and put on sterilization for 10 to 20 minutes, depending on the size of the jar. If desired, you can replace the oil with the same amount of water and take another set of spices, for example, 2 bay leaves, 1 teaspoon of dry oregano, 3-4 cloves of garlic, 3-4 peppercorns.
To make a semi-finished product for salads where boiled carrots are present, or for vinaigrette, you can not use spices at all, and prepare the marinade according to this recipe: for 1 liter of water, take 1.5 tablespoons of salt without a hill and 1 tablespoon or teaspoon of sugar, 1 tablespoon nine percent vinegar or a couple tablespoons lemon juice. In this case, root crops can not be cut or cut large enough, then blanching time is increased to 3-5 minutes. Such a workpiece can also be used in cooking.
Carrots are a bright and very useful root crop, which is so necessary for our body, especially in the cold season. So how do you keep vitamins in carrots for a long time if there are no suitable storage conditions? Pickled carrots for the winter are a great way out in this situation. This section describes great recipes for pickled carrots at home. It canned separately or added to more complex recipes, making pickled assortment with other vegetables: zucchini, onions, garlic, pepper, cucumbers, cauliflower ... Such tasty workpieces help out in those moments when there is practically no time, and you need to quickly make dinner or set the table on unexpected guests. Simple step by step recipes with a photo they will tell and show how to pickle carrots in the simplest and most unusual ways.
Best recipes with photos
The last notes
This recipe for carrots makes it possible to marinate it deliciously with onions. Vegetables can be prepared so that they are in the bank equally. And if you want, then put a large part of those vegetables that you prefer. Onions add spice to the carrot, and it gives it sweets. A very harmonious combination is obtained. I think that such a pickled appetizer will appeal to many.
In the middle of summer, every housewife begins to think about homemade preparations, and with limited free time, you have to make a difficult decision which vegetables to pickle this year. We suggest you pay attention to carrots, and prepare for the winter pickled cucumbers with carrots, just carrots, as well as many other options, the most interesting of which we offer you below.
Pickled carrots for the winter
Having studied the presented recipe for pickled carrots, you can quickly and easily cook it, for this you will need the following ingredients:
Carrots - one kilogram;
Red chilli - three pieces;
Table vinegar - one hundred milliliters
Water - one liter;
Salt - one tablespoon;
Sugar - one tablespoon.
Pickled Carrots Recipecooking.
1. There are several ways to pickle carrots, each of which differs in the way the vegetables are sliced \u200b\u200band the number of spices. This recipe will appeal to lovers of spicy snacks, and a piquant taste will be achieved by adding hot red pepper.
2. Remove the skin from the carrots and cut it into medium-sized cubes.
3.Place one red chili pepper on the bottom of the sterilized cans. From below, pepper will begin to highlight its taste in the marinade, and slices of carrots are evenly soaked.
4. Start cooking marinade. Pour vinegar essence and water into a deep container, add a tablespoon of sugar into it. A light sweet taste will not hurt, and the marinade will not be so sharp. The carrot itself has a pleasant sweetish aftertaste, but it will not be too sugary due to the presence of sugar in the marinade.
5. Salt should be a little more than sugar. Pour it into vinegar water and mix thoroughly to dissolve the salt.
6. Tamp the carrots and the cans tightly. The denser you put the carrots, the stronger it will be marinated.
7. Pour the carrots with boiling marinade.
Carrots should stand in this form for several weeks. Thanks to the method of slicing "cubes", carrots are soaked faster with marinade, in addition, in this form it is more convenient to eat and add to salads.
Home-made pickled carrots will remind you of warm summer days in the cold season. If you plan to pickle it in large quantities, start preparing for the purchase of vegetables from mid-July, when the market offers a minimum cost for carrots. If you have your own garden in the country, do not miss the chance and start growing carrots in your home - you will always find it in cooking.
Klondike pickled carrots
To prepare this version of pickled carrots you will need based on one liter jar:
Young carrots;
Bay leaf - one or two little things;
Black pepper peas - four to five peas;
Allspice - four to five peas;
Clove - five to seven buds;
Cinnamon is a small slice.
For marinade:
Water - one liter;
Sugar - sixty to ninety grams (depending on the natural sweetness of the root crop);
Salt - fifty grams;
Table vinegar - one tablespoon.
M arinut carrots for the winter - step-by-step instruction.
First step. Young root vegetables of carrots, wash well and clean thoroughly.
Second step. Boil salted water separately and dip the peeled carrots into it for literally two to five minutes, then quickly remove it and pour over with cold water.
Third step. After blanching, cut the carrots across approximately the same slices.
Fourth step. Prepare the cans. Wash them with hot water and baking soda, then pasteurize over the steam of a boiling pan, turning them upside down and placing them on a colander or sieve.
Sixth step. Prepare the marinade, boil water for this, add salt and sugar to it and boil everything together for several minutes until they dissolve. Pour in the vinegar.
Seventh step. Pour the boiling marinade over the contents of the jar to the top so that a little liquid spills through the top.
The eighth step. Cover the cans with tin lids and place them in a large pot of boiling water. Pasteurize the workpiece for fifteen minutes, and only then roll it up.
The ninth step. As in the case of cooking, turn all the cans with pickled carrots upside down and wrap in something warm for a couple of days.
The tenth step. When the cans with the workpiece have cooled, put them in storage in a place suitable for this - dark, dry and cool.
Tomatoes marinated with carrots and onions
To get such a blank, you will need the following products:
Tomatoes - one and a half kilograms;
Onions - one or two large heads;
Carrots - two large root crops;
Dill umbrellas - a few pieces;
Parsley - several branches;
Bay leaf - three to five pieces4
Even peppercorns with peas - six pieces;
Sugar - two and a half tablespoons
9% * - vinegar - three tablespoons.
Pickled carrots with onions and tomatoes - a way of cooking.
1. Rinse tight small tomatoes thoroughly rinse and put on a cotton towel to dry them.
2. In the meantime, take the young carrots, wash them, peel and cut into circles, approximately five millimeters thick.
3. Peel and chop onion into thin rings. If the bulbs are very large, you can cut into half rings.
4. Rinse parsley and divide into small twigs.
5. Wash the selected cans for harvesting with hot water and pasteurize over steam for twenty minutes.
6.Under the cans, put dill umbrellas, peppercorns, bay leaves, then fill each can to the very top with layers of onions, tomatoes and carrots. Also add color to your blank in the form of green sprigs of parsley.
7. Pour boiling water over the contents of the jars, cover and let stand for ten to fifteen minutes.
8. Then drain the water and based on it, prepare the marinade from salt, sugar and vinegar.
9. With the prepared marinade, fill the jar to the very top and immediately roll it.
10. Turn the cans upside down, wrap them in a warm feather bed and leave them for two or three days, then transfer the workpiece to a cool pantry.
4.Zucchini marinated with carrots.
To cook marinated zucchini with carrots you will need based on one liter jar:
Water - five hundred milliliters;
Carrots - one root crop;
Zucchini - five hundred grams;
Lemon juice - three tablespoons;
Black peppercorns - three peas;
Sugar - one tablespoon;
Garlic - two cloves;
Salt - one and a half tablespoons;
Dill greens.
Cooking method.
1. Finely chop the fresh dill and peeled garlic cloves.
2. Wash the young zucchini well, cut into circles one centimeter thick and mix with garlic and herbs.
3. Peel the carrots, wash and cut into circles. Add to zucchini, garlic and herbs, mix.
4.Prepare a jar, wash and pasteurize it over the steam, and then lay peas of black pepper on the bottom of the container, but first press them a little with the flat side of the knife.
6. Make marinade separately. To do this, dissolve sugar, salt in water and bring it all to a boil.
7. Fill a jar of vegetables with boiling marinade and immediately pour lemon juice into it.
8. Close the jar with zucchini tightly with a capron lid and let it brew at room temperature for twelve hours, then put it in the refrigerator, where it can be stored for a very long time.
About the same principle, you can also procure for the winter marinated eggplant with carrots,but more about that in our next publications.