Recipes for pickled carrots for the winter in jars

A catchy, juicy root vegetable, carrots can be found in virtually any dish. It is added to soup, salad, main course, porridge, dessert and baked goods. The popularity of the vegetable is due to the fact that in its composition it contains a significant amount of necessary vitamins and components for the human body. Pickled carrots are no different from fresh ones. It similarly preserves the necessary substances. The preparation will perfectly complement the dish and vitaminize the body.

Regular option

A beautiful salad for the winter table will be pickled carrots for the winter in jars, prepared according to a delicious recipe. It is better to use fruits of a similar, small size.

sweet sand - 55 g;
table salt - 55 g;
table vinegar - 220 ml;
carrots - 3.5 kg.

The order of your actions:

Main ingredient wash. Place in a large container and fill with cool liquid. Peel off the skin in a thin layer, removing inedible parts. Place the processed fruits in boiling liquid for 1-3 minutes. Place in a colander and leave to dry. Divide the carrots tightly into clean, sterile jars.
Let's move on to making the marinade. Pour water into a saucepan, add sweet sand and salt for canning. After boiling, cook for a couple of minutes until the bulk ingredients are completely dissolved. Remove from heat and combine with acid.
Fill the containers with hot marinade, cover and sterilize for 15-30 minutes. Carefully remove the container with the contents and seal it tightly. After cooling, put it in the cellar or refrigerator.

Spicy snack

The catchy rich smell will lift your spirits on a cool winter evening. The appetizer is simple and easy to make. Let's figure out how to pickle carrots.

root vegetable - 1.7 kg;
pure water - 1.2 l;
vinegar - 50 ml;
laurel - 2 leaves;
granulated sugar - 90 g;
cloves - 2 inflorescences;
table salt - 60 g;
cinnamon on the tip of a knife;
peppercorns - 4-5 pcs.

Making preparations for a cool winter evening

Wash the vegetable thoroughly and cut off the skin in a thin layer. In a saucepan, bring water to a boil and add plenty of salt. Place the prepared root vegetable for 5-7 minutes. Strain and cool.
Wash and sterilize jars. Place seasonings at the bottom of each container: cloves, bay, pepper, cinnamon. Chop the fruits into medium-sized rings, and then carefully fill the container.
Pour the filtered liquid, sugar, canning salt and acid into a saucepan. After boiling, cook until the bulk goods are completely dissolved.
Fill the jars with hot marinade, cover and sterilize for 20-30 minutes. Roll up tightly and turn over. After cooling, put it in the cellar or refrigerator.

Snack “Swift and Savory”

The carrot harvest has begun and you don’t know what to do with it. It's time to try canning a juicy root vegetable. Quickly made pickled carrots come out fragrant and pleasant to taste.

coriander - 10 g;
garlic - 4 cloves;
medium-sized carrots - 0.7 kg;
apple vinegar 80 ml;
dark pepper - 10 g;
table salt - 50 g;
sweet sand - 30 g;
cumin - 10 g.

The operating procedure is as follows:

Wash the root vegetable, peel off the skin in a thin layer and cut into strips on a grater for vegetable salads. Boil water in a kettle. Place the carrots in a comfortable, roomy saucepan and pour in hot liquid, then immediately drain it.
Dry the vegetable slices, place in a clean and dry container, add seasonings and garlic crushed through a sieve, salt for canning and sweet sand. Mix thoroughly with light, pressing movements. At the very end, pour in the acid and stir.
Cover and leave on the kitchen counter for half an hour. Place in clean, sterile jars and sterilize for 10-15 minutes. Roll up tightly and turn over. Place the cooled workpiece in the cellar or refrigerator.

Salad with onions

The preparation is considered universally suitable, because it can be prepared for the winter or before serving. The preservation turns out to be pleasant and tender in taste. How to pickle carrots for the winter in jars, right? Let's look at this issue in more detail.

carrots - 1 kg;
onions - 1 kg;
sweet sand - 60 g;
table salt - 40 g;
table vinegar - 50 ml;
seasoning mixture (coriander, dark, reddish pepper, ground paprika) - 20 g.

Wash and peel the obtained vegetables. Cut off unedible parts. Chop into medium sized rings.
Pour the required amount of water into a saucepan, add non-iodized salt, sweet sand and a mixture of seasonings. The last component can be used ready-made, special for vegetable salads. Boil, remove from heat and pour in acid. Stir until the bulk ingredients are completely dissolved.
Arrange the vegetables tightly, in layers, in unstained, treated jars. Fill with hot marinade, cover and sterilize for 20-30 minutes. Close, and after cooling, refrigerate.

Preparation without sterilization

A recipe for pickled carrots for the winter without sterilization is suitable for those who do not have enough time to preserve vegetables. The salad comes out special and tasty.

carrots - 2 kg;
filtered water - 2 l;
sweet sand - 170 g;
garlic - 8 cloves;
chili - 30 g;
dark pepper - 15 peas;
fragrant peas - 15 pcs.;
laurel leaves;
cloves - 10 inflorescences;
table salt - 120 g;
dill umbrellas;
table vinegar - 120 ml.

Carefully wash and clean the main ingredient. Chop into strips using a special salad grater. Remove the garlic cloves from the husks and cut into several pieces, and the chili into rings. You don’t have to remove the seeds if you like spicy preparations.
Wash the jars thoroughly with soap and heat in the oven. Place seasonings, garlic, dill, bay leaves, and several rings of hot pepper on the bottom of the containers.
Pack the carrots tightly, fill the containers with boiling water, cover and leave for a quarter of an hour. After the time has passed, pour the liquid back into the pan, add salt and sweet sand. Heat over medium heat until completely dissolved. During this period of time, the brine should boil. Remove from heat, pour in acid, stir.
Fill the containers with the contents with the hot marinade and seal tightly. Cool upside down and store in the cellar (refrigerator). A special snack, ready to eat after a month.

Carrots with garlic

The vegetable appetizer comes out quite spicy. Therefore, this recipe is not suitable for many people, but only for connoisseurs of hot and special vegetables.

carrots - 1.2 kg;
sweet sand - 90 g;
laurel - 3 leaves;
table salt - 90 g;
garlic - 220 g;
dark pepper - 27 pcs.;
table vinegar - 220 ml;
filtered liquid - 2 l;
carnation - 12 inflorescences.

Wash, peel and chop the catchy, juicy root vegetable into rings of medium thickness up to 5 mm. Divide the garlic into cloves, remove the husks and cut into slices.
Wash the jars with soap and dry in the oven. Place garlic, cloves, peppercorns, bay leaves on the bottom, and then fill the container with vegetables.
Pour water into a saucepan, add canning salt and sweet sand. Cook until completely dissolved. Remove from heat and pour in acid. Stir and fill containers with carrots. Seal, invert and refrigerate.

With apple

The combination of vegetables and fruits in canned snacks is considered unusual for almost all people. In any case, the snack comes out very juicy, tasty and fragrant. Can be used as a salad or dessert. The preparation will allow you to vary the meager winter menu and recharge with vitamins before the arrival of summer.

carrots - 1 kg;
sour apples - 1 kg;
pure water - 500 ml;
apple juice - 500 ml;
coriander seed - 20 g;
oil - 100 ml.

Wash the root vegetable, peel off the skin in a thin layer and chop into rings. Rinse the apples, remove the core and cut into slices.
Wash the jars with soap and soda and dry in the oven. Place in layers in prepared containers, compacting tightly.
Pour water, fruit juice into a saucepan, add salt, spices, oil. Bring to a boil with constant stirring.
Fill with the prepared marinade, seal tightly and turn over. After cooling, put it in the refrigerator, cellar, it is also allowed to store at room temperature in a dark place.

Pickled carrots for the winter in jars. Recipes for very tasty preparations at home

Carrots are the vegetable that can be found on store shelves every year, and, nevertheless, the most delicious carrots especially in the summer. Juicy, sweet, colorful - pickled carrots will decorate any dish. In addition, the root vegetable is unusually useful: it cleanses the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) , strengthens the body, has a beneficial effect on vision and immunity, provokes the growth of healthy cells and prevents the appearance of cancer.

The use of carrots in cooking is very extensive: a lot of dishes are prepared from it, from dressing for soups to carrot juice and desserts. And one of the options for preserving carrots for the winter is to pickle this vegetable. A juicy, savory, crispy snack with an indescribable smell of added seasonings will be a good addition to hot dishes. To make the carrot more successful, follow several rules.

The most delicious carrots are the young ones, picked in the middle of summer.
You don’t have to cut off the top layer of young carrots – just wash them well.
Small carrots can be pickled whole, but large ones need to be cut
To make the appetizer not only tasty, but also delicious, try to ensure that the cut pieces are of the same size and the same shape.

For long-term storage, it is better to sterilize jars in advance using any convenient method.

Carefully wash the containers, and then fill them with water almost 1-2 centimeters and put them in the microwave for 5 minutes at 800 watts. The lids can simply be boiled over a fire.
Place the jars in the oven, placing them upside down on a wire rack. Preheat it to 100-120 degrees and sterilize the containers for a quarter of an hour. You can use the same method to prepare lids if they are not rubber.
Place containers with lids in a large saucepan, fill with water and place on the stove. After the water boils, sterilize for another 7 minutes.

How to pickle carrots for the winter in jars with garlic

This appetizer is best prepared at the height of summer, when the carrots are still young and juicy. If the skin of the vegetable is quite narrow, you can not cut it off, but rub it with an iron brush under water. In this way, it will be possible to preserve the greatest amount of necessary substances.

Preparing carrots is very simple. Tasty, juicy, fragrant, slightly spicy and crispy - this dish will be a good appetizer on any table. It is absolutely necessary to soak the carrots in a water-salt solution: it will soften slightly, and all unnecessary bacteria will be removed from the surface.

Useful:

carrots – 1 kg;
table vinegar – 50 ml;
cloves – 2 pcs.;
bay leaf – 2 pcs.;
sugar – 2 tbsp. l.;
salt – 2 tbsp. l.;
garlic – 2 cloves;
dark peppercorns to taste;
salt for solution.

Manufacturing stages.

First, you need to wash the carrots well and then peel them. Be sure to cut off the ends and cut off any warped areas if there are any.
After this, peel the garlic and cut any of the 2 cloves into several pieces.
Place the carrots in a deep container and pour boiling water over them. Add a little salt and keep the vegetable in the solution for 5-7 minutes.
Fill the pan with water, add sugar and salt, pepper, bay leaf and cloves. When the water boils, wait almost another 2-3 minutes, add vinegar and bring to a boil again.
Cut the carrots into rings or small cubes. Place in pre-sterilized jars and add the garlic there. Pour the marinade over the vegetables and sterilize them in a water bath for a quarter of an hour.
Roll it up and let it cool upside down under a warm blanket. Store in a cool place.

Very tasty pickled carrots with spices

Another equally ordinary recipe for delicious pickled carrots. You can choose any spices that you like. But with this particular composition, the appetizer will probably be successful.

Garlic will give the carrots a corresponding catchy smell, and pepper will add a spicy kick. Thyme will also give a little pungency and a catchy spicy smell, and cilantro will advantageously highlight all the ingredients. Juicy, crispy, fragrant pickled carrots will be a good addition to almost all main dishes. The indicated amount of ingredients makes 1 liter jar of carrots.

Useful:

carrots – 0.5 kg;
table vinegar – 50 ml;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.;
garlic – 2 cloves;
bay leaf – 1 pc.;
reddish hot pepper – 1 pc.;
cilantro to taste;
thyme to taste.

Manufacturing stages.

Wash the carrots and then peel the skins. Cut into medium sized cubes.
Place the vegetable in a jar prepared in advance.
In a separate bowl, combine peeled garlic, cilantro and coarse salt. Pound it all down with a pestle.
Place the resulting spicy mixture on the carrots and cover with vinegar. Add bay leaf, red hot pepper and thyme there. Pour boiling water over it.
Close the lid and leave in a warm place for 3 days.

Recipe for preparing spicy young carrots in jars

In this recipe, it is advised to take small young carrots, which are very crunchy, juicy and with the largest amount of vitamins. You can peel it or just wash it well to make it especially successful - the young, soft skin will add crispness to the vegetable.

Pickled carrots come out quite fragrant thanks to the dill with a slight spicy taste that comes from cloves. And dark peppercorns will make the appetizer even more fragrant. From the indicated number of ingredients you will get one 600 ml jar.

Useful:

carrots – 300 gr.;
dark peppercorns – 5-7 pcs.;
cloves – 5 pcs.;
bay leaf – 2 pcs.;
umbrella of dried dill – 2 pcs.;
garlic – 2-3 cloves;
vinegar 9% – 2 tbsp. l.;
sugar – 1.5 tbsp. l.;
salt – 1 tbsp. l.

Manufacturing stages.

Wash and peel the carrots and cut off the ends. Cut into rings or cubes.
Place cloves, bay leaves, dark peppers, and dill into a sterilized jar prepared in advance.
Then put the carrots in the jar. Pour boiling water over it all, cover with a lid and leave for 10 minutes.
Pour salt and sugar into a saucepan, pour water from the jar and, stirring, cook until the water boils.
Pour the marinade that has boiled over the carrots, close the lid and leave for another 10 minutes.
Then pour the water into the pan again and cook again until it boils.
Pour marinade over carrots and add vinegar. Cover with a lid and leave until completely cool, and then put in the refrigerator.

How to pickle carrots for the winter without vinegar

This recipe actually produces very tasty carrots. All the spices were chosen simply perfectly: cloves and dark peppers, garlic - all this gives the appetizer an indescribable smell. Grain mustard also adds aroma and some piquancy to the taste, and the grains themselves explode in the teeth in a very interesting way.

The snack can be prepared for long-term storage or eaten within a week. Despite the absence of vinegar, the appetizer can be stored all winter thanks to the presence of citric acid in the recipe. From the indicated ingredients you get 2 containers of 1.2 liters each.

Useful:

carrots – 2 kg;
water – 1.5 l.;
sugar – 75 gr.;
salt – 75 gr.;
citric acid – 6 g;
dark peppercorns – 9 pcs.;
cloves – 5 pcs.;
bay leaf – 4 pcs.;
grain mustard – 2 tsp;
garlic – 5 cloves;
chili pepper as desired.

Manufacturing stages.

Wash the carrots, peel them, remove all unnecessary elements. Cut into cubes.
Peel the garlic and cut any clove into 2 halves.
Pour water into the pan and wait for it to boil.
Add salt and sugar, citric acid, cloves and dark pepper with bay leaf to boiling water.
Stir, reduce heat to medium and simmer for 5 minutes.
Place the carrots in the water and boil for another 5 minutes.
Place 3 cloves of garlic, a tablespoon of mustard, 2 bay leaves and a chili pepper into a sterilized jar prepared in advance.
Place the jar on its side and place the carrots in it. When the jars are full, pour the marinade into each jar. Screw on the lids.
Turn the containers upside down and leave to cool. Then put it in the refrigerator for a week. After this, you can eat it or store it further in a place comfortable for you.

Pickled carrots for the winter are a good option for a juicy, tasty and unusual snack. Despite the fact that carrots are available in stores all year round, this particular summer vegetable is especially tasty, juicy and sweet. Be sure to try cooking carrots according to one of the indicated recipes.

Delicious recipes for pickled carrots for the winter

Carrots have been pickled for the winter for quite a long time due to the fact that this vegetable is cheap and has a huge number of necessary parameters.

This product is used in a variety of dishes, from stir-fries and soups to cold appetizers, salads and even desserts. But when cooked, carrots lose most of their necessary parameters, for this reason they are prepared for the winter, so that later they can be consumed in pickled form.

Pickling carrots for the winter in jars: delicious recipes

There are a huge number of recipes for making root vegetables for the winter; they differ in their production time, proportions and specifically ingredients.

Often the pickling function is carried out in the summer, when carrots are more juicy and needed. In addition, during this season the cost of the product is quite low; vegetables are usually bought at the market.

When choosing, you should pay attention to the general condition of the root crop; it must be intact, without damage, darkening or soft areas. Before purchasing, you should also ask the saleswoman to cut one of the vegetables to prevent the purchase of very fibrous specimens.

When making winter preparations from carrots, various greens are also often used (dill, parsley, currant leaves, cilantro, etc.). Before preserving, it is better to select the smallest vegetables; they are best suited for placement in jars and look best.

If someone in the family does not like or cannot eat certain spices or herbs, they should be replaced with the most common ones or completely removed from the recipe.

Spicy pickled carrots with garlic and pepper

For this recipe you will need:

Root vegetable (preferably small size) – 1000 gr.
Salt.
Sugar.
12 grams of garlic.
3 dark peppercorns.
3 laurel leaves.
3 hot peppers (dried or fresh).
Vinegar – 50 ml.
Drinking water – 1 liter.

Development of carrot production:

You need to take a pan and fill it with water, add sugar and salt, and boil all the liquid.
As soon as the mixture boils, you should add vinegar, but slowly, since foam can quickly be created when pouring.
In a container for rolling, you need to place laurel, garlic, hot peppers and peppercorns.
Place the peeled root vegetables in jars and pour the prepared marinade on top.
Finally, you can start rolling it up, wrap it in something warm and leave it to cool.

Recipe without sterilization

This recipe is quite spicy and to reduce the heat, you should reduce the amount of hot pepper or replace it with a less tangible analogue.

To make it you need to take:

500 grams of carrots.
Sugar.
Salt.
500 ml water.
50 ml vinegar.
30 grams of hot pepper (any variety will do, it all depends on personal preference).

Cooking process:

Peeled carrots should be cut into cubes approximately 1x1 centimeter.
Place hot peppers in the rolling container.
Pour liquid into a saucepan and add vinegar, salt and sugar, bring the mixture to a boil.
Place the vegetable cubes in a container; the harder you compact them, the larger the resulting product will be.
Pour the prepared liquid over the entire contents of the rolls and begin rolling.
Leave the workpieces to cool.

Quickly made pickled carrots

This recipe will allow you to enjoy ready-made pickled carrots after just a few hours.

For its production you need:

500 grams of root vegetables.
30 grams of garlic.
500 ml of drinking water.
Salt.
Sugar.
Other spices (to taste).
2 lavrushas.
20 ml vinegar.

Manufacturing procedure:

Cut carrots using any easily accessible method.
Cut the garlic cloves into several pieces.
Place garlic and vegetables in containers prepared for rolling.
Add salt, sugar and spices to a pan of water and bring the contents to a boil.
After boiling, you need to pour in vinegar, but you should be careful, the reaction when added to water provokes the appearance of foam.
The prepared liquid should be poured into the contents of the jars.
The resulting workpiece can be covered with plastic lids and set aside for several hours to cool and gain flavor properties.
To improve the taste, you can keep it in the refrigerator for 1-2 hours.

Korean-style carrots for the winter

One of the most common ways to pickle root vegetables, it is loved because of its special taste and slight spiciness. Usually, Korean carrots are eaten immediately after production or after a certain number of days, but not enough people understand that they can be successfully prepared for the winter and they will not lose their taste properties.

For this recipe you will need:

1 kg carrots.
250 grams of onions.
100 ml sunflower oil.
50 grams of garlic.
Sugar.
Salt.
Dark pepper (chalked, but you can also use peas).
40 ml vinegar.
Other spices to taste.

Manufacturing:

The peeled vegetable should be cut into thin strips on a special grater (or cut with a knife, but this process will take much longer).
Peel and finely chop the heads of garlic.
Add crushed garlic and other seasonings to a bowl with chopped root vegetables.
You also need to add sugar and salt to the consistency given to us.
Cut the onion into half rings or quarters and fry in oil.
The onion and remaining hot oil should be poured into a container with chopped vegetables.
As a result, you need to add vinegar and carefully mix the entire mixture.
The purchased product can be placed in containers prepared for rolling and rolling can begin.

Special carrots with onions

Another fairly common recipe for making carrots and onions, it requires the following products:

450 grams of young root vegetables.
90 grams of snow-white onions.
15 ml vinegar.
Salt.
Dark pepper (ground or peas).
10 grams of oil for frying.

Cooking process:

For this recipe you need to cut the vegetable into thin slices.
The onion should also be cut into half rings or quarters (optional).
Chopped onions must be fried in oil.
All products must be placed in a container and vinegar, salt and other spices added there.
The resulting mixture should be thoroughly mixed.
After 30 minutes, you need to put the dish into prepared containers for wrapping.
Start rolling and when finished, set the jars aside to cool.

Carrots in jars with sweet and sour marinade

This recipe is suitable for those who want to cook not ordinary pickled carrots, but with a taste of Asia.

For the recipe you will need:

15 ml vinegar.
200 grams of root vegetables.
Salt.
Sugar.
Carnation.
Dark and aromatic pepper.
Currant leaves.
Dill.

Manufacturing process:

All spices and herbs should be placed in a container for rolling.
Cut the peeled carrots using any convenient method.
You need to boil water and add vinegar at the end.
Pour the purchased liquid over the vegetables in the jars and tighten.

Carrots, completely marinated for the winter in jars

This is a very ordinary preparation that has an unusual taste and smell due to the addition of special spices.

To make it you need to take:

1 kg carrots.
750 ml drinking water.
20 ml vinegar.
Sugar.
Salt.
Various spices (personal preference) and cinnamon.

Cooking procedure:

Take a container of water, add a little salt and boil.
Dip whole, peeled carrots into the boiling liquid and keep them there for 6 minutes.
Place the spices in the containers prepared for twisting, and add the root vegetable on top.
Add water, salt, sugar to the pan and bring to a boil.
The resulting mixture should be poured into jars with root vegetables and rolled up.

7 delicious methods to prepare carrots for the winter

Colorful caviar, fragrant salads and sweet puree will forever preserve the taste of the orange vegetable.

The preparations must be placed in sterilized jars, and they should be stored in a dark, cool place.

1. Korean carrots

Ingredients

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

Manufacturing

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

Add sugar, salt, oil, vinegar and Korean carrot seasoning to the cooked vegetables. Stir thoroughly and put in the refrigerator overnight (that is, in the dark) so that the carrots are infused.

Place vegetables and juice tightly in jars and cover with sterilized lids. Cover the bottom of a large pan with cloth (a collection of different and interacting tissues form organs) , place the workpieces there and pour water up to the hangers of the jars.

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

2. Carrot caviar

Ingredients

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

Manufacturing

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

Add sugar, salt and butter and stir thoroughly. Stirring, bring the mixture to a boil over medium heat, then reduce it and simmer for an hour.

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

3. Pickled carrots with garlic

Ingredients

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

Manufacturing

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

Place the carrots in a bowl, add finely chopped garlic and oil and stir thoroughly. Place vegetables in small sterilized jars.

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

Pour the marinade over the carrots and cover with sterilized lids. Cover the bottom of the pan with a cloth (a collection of different and interacting tissues form organs) , place the workpiece on top and add warm water to the necks. Let the water boil, sterilize the jars for 20–25 minutes and seal them. Turn over, wrap and cool completely.

4. Salad of carrots, tomatoes and peppers

Ingredients

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

Manufacturing

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

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

Cut the tomatoes in half and grate. In the process, the skin will come off. Add sugar, salt, vinegar to the resulting puree and stir.

Add the puree to the vegetables, stir and cook for another 20 minutes. Place the salad in jars and roll up. Turn them over, wrap them and cool.

5. Spicy carrot salad with herbs

Ingredients

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

Manufacturing

Cut the carrots into small cubes. Chop parsley, seeded pepper and garlic. Mix all prepared ingredients in a bowl.

Add oil, salt and vinegar and stir thoroughly. Place the salad in sterilized jars and roll up. It is better to store this preparation in the refrigerator.

6. Carrot and green bean salad

Ingredients

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

Manufacturing

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

Pour boiling water over the tomatoes, remove the skin and cut into large slices. Coarsely chop the basil.

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

Pour vinegar into the salad, stir and place in jars along with the released juice. Cover with sterilized lids and place in a saucepan, the bottom of which is covered with cloth (A collection of different and interacting tissues form organs) .

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

7. Carrot-apple puree

Ingredients

450 g apples without skin and seeds;
450 g of pure carrots;
100 ml water;
120 g sugar.

Manufacturing

Cut the apples and carrots into random pieces.

Place them in two different thick-bottomed pans. Pour 50 ml of water into both pans and cover with lids. Cook the apples over low heat for 20 minutes, and the carrots for 30–35 minutes. Add more water as needed.

Place fruits and vegetables in one pan and puree in a blender. Add sugar, stir, bring to a boil and cook for 2-3 minutes, stirring constantly.

Place the puree into small jars and cover with sterilized lids. Cover the pan with a cloth (a collection of different and interacting tissues form organs) , place the jars there and fill them with warm water up to their hangers. Let the water boil, wait another 5-7 minutes, and then remove and roll up the jars. Turn them over, wrap them and cool.