Pickled carrots for the winter in jars

Pickled carrots for the winter in jars are a rather interesting snack that can be prepared with ease, having various options. Pickled preserves are suitable for salads and other original dishes. The selection presents some options, among which you can open something and take note for yourself.

Whole pickled carrots in jars for the winter

Whole pickled carrots in jars for the winter are an excellent preparation for an interesting snack. The treat is used as a crunchy addition to meat, poultry or fish. Taken together it turns out very appetizing. Juicy vegetables will fit harmoniously into noisy companies.

1. 
   To prepare pickled carrots for the winter in jars, you need to prepare the ingredients. We choose small, young fruits so that they fit entirely in the jars.
2. 
   To fill, combine water and granulated sugar in a saucepan.
3. 
   Salt. Place it on the burner and wait until it boils and the flavor enhancers are completely dissolved.
4. 
   Add acetic acid to boiling water. Stir and turn off the heat.
5. 
   We thoroughly wash and sterilize entire glass containers using our own method. We check if any cracks have appeared. Place laurel on the bottom.
6. 
   Add peeled garlic. The quantity can be reduced or increased.
7. 
   We also add hot pepper. If desired, remove the seeds first. It will add some spice.
8. 
   We clean the pre-washed carrots. Place the root vegetables in sterilized jars.
9. 
   Carefully pour out the filling so that the jar does not crack.
10. 
    Screw on with new, clean caps. After cooling upside down, transfer the canned carrots to the pantry. Carrot preparation for the winter is ready for use. Bon appetit!

Pickled carrots without sterilization for the winter

Pickled carrots without sterilization for the winter can be prepared without much difficulty. Spices give the appetizer a special aroma that beckons you to try the preserved food. Carrots complement hot dishes or snack when you want some crunch.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 3

Ingredients:

• Carrots – 1 kg.
• Bay leaf – 1 pc. on the jar.
• Garlic – 3-4 cloves.
• Hot pepper – 1-2 pcs.
• Black peppercorns – 10 pcs.
• Allspice peas – 5 pcs.
• Cloves – 5 pcs.
• Dill umbrellas – 1 pc. on the jar.

Marinade for 1 liter of water:

• Granulated sugar – 3 tbsp.
• Salt – 2 tbsp.
• Vinegar 9% – 4 tbsp.

Cooking process:

Step 1. Prepare the ingredients. Having selected juicy young fruits, remove the top contaminated layer from the carrots by scraping with a knife or using a vegetable peeler.

Step 2. Rinse the peeled root vegetables, blot the moisture with a towel, and chop into cubes.

Step 3. Cutting into thin circles is also acceptable. This is a matter of personal taste. The marinating time depends on the cut.The thinner the faster.

Step 4. Soak the jars in soapy water. After rinsing glass containers under running water, sterilize them in the oven or microwave. Throw in pre-peeled and chopped garlic, hot peppers, bay leaves, both types of peppercorns and cloves.

Step 5. Distribute the slices among the jars, tamp them lightly so that more vegetables fit into the container.

Step 6. We make several blanks, cut in different ways. We cut it in different ways so that when using it you do not have to perform unnecessary manipulations, but immediately uncork it and use it for its intended purpose.

Step 7. In order for the root vegetables to pickle very quickly, they must be thinly sliced. A housekeeper is suitable for this. Place a dill umbrella on top for flavor and pour boiling water over it. After 10 minutes, pour out the cooled liquid. Prepare the marinade. Add salt and sugar to one liter of water. Bring to a boil, stir until the salt and sugar dissolve, add vinegar and turn off the heat.

Step 8. Pour the brine into the jars. Holding it with oven mitts so as not to get scalded, tightly screw on the new boiled lid. Be sure to take new lids; used lids can be deformed, which can negatively affect storage. We carefully inspect to see if the lid is leaking.

Step 9. Having turned over and wrapped the jars, wait for them to cool.

Step 10. We move the cooled preservation to the place where winter supplies are stored. We use it to make salads. Pickled carrots add crunch. Bon appetit!

Pickled carrots with garlic for the winter

Pickled carrots with garlic for the winter have a wonderful aroma. The process is quite simple, despite the rather lengthy sterilization. Anyone can easily make the recipe.It is not necessary to have a chef's education.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Carrots – 1 kg.
• Water – 1 l.
• Vegetable oil – 150-200 ml.
• Garlic – 150-200 gr.
• Vinegar essence 70% – 25 ml.
• Granulated sugar – 50 gr.
• Salt – 30 gr.

Cooking process:

Step 1. Peel the washed carrots, after cutting off the tails.

Step 2. Separate the garlic head into slices and remove the top layer from each. Finely chop the cloves.

Step 3. Place the carrots cut into slices into boiling water and boil for no more than 3 minutes. Strain through a colander and pour over ice water. Mix carrots with chopped garlic, pour in odorless vegetable oil.

Step 4. Having thoroughly combined, place them in pre-sterilized containers. Boil water for the marinade, add salt and sugar. Boil until the crystals are completely dissolved. Remove the boiling marinade from the heat and add the essence. Distribute the aromatic marinade among the jars carefully so that the containers do not crack.

Step 5. Place the blanks in a pan with warm water and cover with lids. Don't forget to cover the bottom with a cloth first. The water level should cover the hangers of the jars. Sterilize carrots for 25 minutes.

Step 6. Using special tweezers, carefully remove the jars and roll them up.

Step 7. Turn the workpieces upside down and cover with a blanket. Leave to cool overnight. Then we send it to the basement for storage. We treat our household members to an original snack. Bon appetit!

Grated pickled carrots for the winter

Grated pickled carrots for the winter look bright and turn out quite appetizing. A vegetable peeler and food processor will help in preparing vegetables. Using kitchen appliances we save a lot of time.We eat the snack plain or add it to our favorite salads.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 2

Ingredients:

• Carrots – 1 kg.
• Vinegar 9% – 1 tbsp.
• Salt – 1 tbsp.

Cooking process:

Step 1. Collect ingredients for canned carrots.

Step 2. Peel the washed carrots, rinse them again, and then chop them on a grater. Sprinkle with salt and knead. We wash and sterilize the jars thoroughly to kill germs. We do the same with lids.

Step 3. Distribute the grated carrots into sterilized jars, pour vinegar into each jar.

Step 4. Place a towel or rag at the bottom of the sterilization pan. We place the blanks, pour water up to the hangers of the cans. Cover with sterile lids. Bring to a boil, minimize heat. Sterilize the twists for 40 minutes.

Step 5. Then carefully remove from boiling water. Roll up the lids. Cool under a warm blanket. Afterwards we put it away in a place with winter supplies. Bon appetit!

Pickled carrots and onions for the winter

When opened, pickled carrots and onions for the winter fill the entire space with crazy aromas. A tasty treat that goes well with meat and poultry. Even novice cooks can do the simple preparation. Bright spices give the roll a rich flavor.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 1 l.

Ingredients:

• Carrots – 1 kg.
• Onions – 300 gr.
• Ginger root - to taste.
• Garlic – 2 heads.
• Lemon – 2 pcs.
• Olive oil – 150 ml.
• Chili pepper - to taste.
• Ground chili pepper - to taste.
• Granulated sugar - to taste.
• Salt - to taste.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. Cut the peeled carrots as desired.

Step 3. Cut the peeled onion into segments.Place large pieces in a frying pan.

Step 4. Combine salt and water, stir and pour over vegetables. Bringing to a boil, boil the ingredients for 5 minutes.

Step 5. Wash the lemons thoroughly and wipe dry. Cut it in half and squeeze out the juice. Dissolve granulated sugar in it.

Step 6. Peeled ginger root on a fine grater directly into citrus juice with sugar.

Step 7. Cool the boiled vegetables directly in the broth, then strain the liquid. We chop the peeled garlic thinly and add it to the vegetables. Pour in the sweet and sour marinade.

Step 8. Season the workpiece with spices, adjust the quantity according to your own taste.

Step 9. Season with olive oil. Mix the vegetables thoroughly.

Step 10. Distribute the snack into sterilized jars.

Step 11. Cover with lids. Place the jars in a pan, the bottom of which is covered with a towel. Sterilize the workpiece for 10 minutes (half-liter jars). Carefully remove the jars and screw on the lids.

Step 12. Cool the salad, then put it away for storage. Bon appetit!