Carrot Salads for the Winter - Carrot Salad Recipes for the Winter. Everything about preparations for the winter

Greetings to all readers of the blog of Alexei Shevchenko "Healthy lifestyle". There is a certain type of winter preparations that you simply need to have in every household, and salads based on carrots and bell peppers are one of them.

Carrot and pepper salads come in a myriad of varieties. Juicy, bright, they protect against winter beriberi and create a joyful atmosphere at the table. I really love these salads and am ready to eat them even every day - just with bread.

What I especially like about such recipes is that the proportions of vegetables and even their set can be changed, and get more and more new tastes. They will differ from each other very much, but you will never get a tasteless version.

But it should be admitted that it is quite difficult to distinguish jars with different types of salads by their appearance. Therefore, in order not to get confused, I prefer to stick labels with explanatory inscriptions on them. Usually this is the concentration of vinegar and a list of additional flavors (beets, garlic, basil, dill, and so on).

1 Recipes for winter salad from carrots, onions, tomatoes, bell peppers: lick your fingers
2 Healthy salad for the winter from carrots, onions, tomatoes, bell peppers
3 A delicious recipe for winter salad from carrots with onions and bell peppers
4 Simple salad for the winter of carrots and onions
5 Recipe for winter salad with carrots, tomatoes without sterilization
6 Carrot and pepper salad for the winter
7 Videos

How to make carrot salad for the winter

Carrots are one of the most demanded vegetables in our diet, without it it is impossible to prepare delicious first courses, in addition, the orange fruit is a part of many appetizers and salads. However, canning carrots is not that popular compared to tomatoes, cucumbers, courgettes, and eggplants. This is probably due to the hostesses' ignorance of the existence of recipes for preparing blanks with this tasty and healthy vegetable. Below, in detail and with a photo, it is described how to cook salads with carrots for the winter.

Salting carrots

To preserve all the useful properties of the vegetable, namely vitamins B, PP, C, E, K, carotene and minerals: potassium, iron, phosphorus, magnesium, cobalt, copper, iodine, zinc, chromium, nickel, fluorine, carrots for the winter it is best to salt using the technology given in the recipe, since this method does not destroy the vitamin and mineral composition of the root crop, making the product very tasty and beneficial for the cardiovascular system, improving vision and skin condition.

For salting a vegetable you will need:

Water - 1 l
Salt - 65 g
Carrots - 2 kg

Preparing vegetables

Prepare the brine first. To do this, boil water in a small saucepan, dissolve salt in it. 5 minutes after boiling, remove the container from the heat, and cool the liquid itself.
At this time, prepare the root crops: thoroughly wash with a brush from the remnants of dirt and dust under running water, peel off the skin with a special vegetable peeler or scrape off the skin with a sharp knife.
Put the peeled vegetables in a bowl of a suitable size, pour cold brine so that the liquid is 10 cm above the level of the root vegetables.
Put a plate or a wooden circle on a layer of carrots, set oppression on top.
Leave the workpiece at room temperature for 4 days, and then remove the load and transfer the salting to the cold, where it is stored until winter.

Attention! If harvested carrots are too salty, they can be soaked in cold water before use.

Carrot salad recipes for the winter

The vegetable can be preserved with various marinades, spices, and other ingredients. As a rule, the orange fruit is accompanied by tomatoes, onions, bell peppers, tomato sauce, beets, cabbage. However, some recipes for winter harvesting involve the use of exclusively carrots. Such preservation is suitable for dressing winter borscht and adding to salads. How to prepare a carrot salad for the winter?

Tomato salad for the winter
Korean beets - recipes with photos. How to cook raw or boiled Korean beets at home
Korean cauliflower - how to cook pickled cabbage, with carrots, bell peppers or in jars for the winter

Video

The cooking sequence can be as follows.

This video shows the preparation of another version of the carrot and pepper preparation.

Dear readers, here I managed to tell only about a small number of carrot variations. Someday we will continue our conversation on this topic. Now, please leave comments and click on the buttons to share the recipes with your friends on social networks.

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In korean

To recreate the authentic taste of the dish, you should strictly adhere to the cooking technology of the Korean snack, without changing the composition of the seasonings specified in the recipe. The winter version of the appetizer has a richer taste (the vegetable will not have to be pickled for a couple of days, as in the original recipe, but for several months), while Korean-style carrot salads for the winter come out much more aromatic.

Ingredients:

onions - 3 pcs.;
garlic heads - 2 pcs.;
carrots - 2 kg;
Korean spices - 15 g;
vegetable oil - 1 tbsp.;
vinegar essence - 2 tbsp. l .;
sugar - 4 tbsp. l .;
salt - 1 tbsp. l .;
boiled water - 2 tbsp.

Cooking method:

Mix sugar, water, vinegar essence, salt in a deep container. When the crystals are completely dissolved, set the bowl aside.
Grate the peeled carrots on a Korean grater.
Pour the liquid into the carrot mass, stir. You need to marinate the product for 3 hours.
Add squeezed garlic to the appetizer, mix the ingredients well again, make a depression in the center of the mass, where pour the spices from the package.
Fry finely chopped onions in oil and place in the center of the vegetable mixture as well.
Stir the components for 3 minutes, then put the Korean carrots in the jars, which must be sterilized in advance. Fill the container up to the shoulders, then seal it tightly and store the dish in the refrigerator or cellar.

Ludmila
2019-11-16
I have no doubt that the salad is very tasty, but you still need to find time to cook it
Reply
Natalia
2019-11-19
Prepared salads are not only tasty, and the magic sticks are just, almost a ready-made garnish. Previously, in general, a lot of them were rolled up, but over the winter they ate everything) I don’t remember whether I cooked such as in the article, but judging by the ingredients and recipes, it should be very tasty
Reply
Alexei
2019-11-21
Natalya, I know that as the frost intensifies, winter preparations become tastier and tastier.
Reply
Lara
2019-11-16
For a long time I have not been making blanks, but in vain, you look at such delicious blanks - and you immediately want to start with all these problems! Buy, wash, clean, cut, marinade, boil! Cork up!
Reply
Elena
2019-11-16
I immediately liked the carrot, tomato and pepper version. We were recently in a rural market, people sell the leftovers of their products, you can buy and cook.
We do not grow, my mother sometimes throws in vegetables) But this year we bought.
Reply
Read also: Dieffenbachia - why can't you keep it at home, what is the danger of a flower for a person?
Alexander
2019-11-19
Regarding deviations from the recipe, I also think that strict compliance in quantity is not necessary. It really turns out delicious. And there will always be a new taste. And how wonderful it is to taste a salad with bread, preferably rye!
Reply
land_driver
2019-11-19
Autumn is the time to prepare supplies for the winter. There are berries and vegetables here. And nowhere without carrots. It would be enough for all the forces
Reply
Irina
2019-11-19
My harvesting season has already ended, the carrot salad is also spinning.
Reply
Catherine
2019-11-20
I cook carrots in Korean, I have not heard about all other recipes, I usually add carrots to ordinary salads, such as lecho, Greek, etc. Now, of course, there are no superfluous carrots for blanks, only for food. Next year I will try to cook something new.
Reply
Tatyana
2019-11-20
I liked the second salad recipe. I now have these vegetables in stock, so I'll try to make a jar for a test.
Reply
Irina
2019-11-20
I was interested in the recipe for salad with tomatoes without sterilization. I wrote it down in my collection of recipes. Thank you, because I love and appreciate carrots for their beneficial properties.
Read also: Preparation for sowing, or How to increase seed germination
Reply
Oleg
2019-11-21
For the first time I see that jam is made from carrots, it would be interesting to try, but I think I will not like it. I think that jam should be made only of fruits and berries.
Reply
Tatyana
2019-11-21
Carrot salad, undoubtedly very healthy and tasty. I add it to lecho and borsch dressing. I take the rest of the interesting options into the piggy bank, thanks!
Reply
Evgeshka
2019-11-22
I like salads with carrots, they end up in the cellar very quickly, so you have to get others to replace them. And by the way, such snacks can be added to borscht.
Reply
Elena
2019-11-22
I also love this combination - peppers, tomatoes, carrots. Such blanks go first.
Reply
Elena
2019-11-24
So many carrot salad recipes for the winter! We did a few too. But, you have new ones. I take a note.
Reply
Love
2019-11-25
Lecho is one of the favorite preparations in our family and it certainly contains carrots. This vegetable successfully complements this appetizer, gives the necessary juiciness and beautiful bright color.
Reply
Tatyana
2019-11-25
It is a pity that the harvesting season is over. I'll keep your article bookmarked for next year. I will definitely prepare such salads.
Reply
Marina
2019-11-27
Thanks for the recipes for such wonderful salads. I leave it in my bookmarks. I will definitely use them next year. I love combinations of carrots and peppers, and with other vegetables it is also delicious. Thank you!
Reply
Olga
2019-11-27
I love such preparations, mixed from different vegetables, and of course, they never do without carrots. Thanks for the interesting recipes - I will definitely try some options to add a pleasant variety to the menu.
Reply
Ollie
2019-11-29
I like these salads. This year I made several cans of lecho, where there are only tomatoes and peppers - and I didn't really like that. Still, I like carrots, zucchini and onions more.
Reply
Alexander
2019-12-04
An excellent selection of recipes. This year we have a good carrot harvest, so we will do seaming.
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Larimar55
2019-12-07
I remembered the time when I myself was harvesting a lot. What can I say - a lot of fuss, but delicious. And the product is not overloaded with any preservatives. These salads are quite budgetary, but delicious ...
Reply
Alla
2019-12-15
An excellent selection of salads, everything is simple, and the result will be pleasing in winter - after all, it turns out yummy!
Reply
land_driver
2019-12-17
Although December is on the street, fresh carrots are quietly sold in stores, so it's not too late to start making such a salad.
Reply
Catherine
2019-12-23
I love all sorts of such salads! And from carrots, and even for the winter - I have not tried it yet! Now there will be more spins in my ranks! Thank you!
Reply
Kartavtseva
2019-12-27
The time for procurement has already passed. As the saying goes: whoever is late, he did not have time ... But there will be a new summer ahead and such wonderful salad recipes will come in handy. Thank you.
Reply
Elena
2020-01-13
Well, it looks very appetizing! We must cook and taste!
Reply
Olga
2020-01-14
Basically, the mother-in-law makes the preparations, I help her. but sometimes I'm looking for recipes for her. I saw your carrots, we will try to make them in the summer, added them to the recipe book.
Reply
Irina
2020-01-22
I really love carrots. Your suggestions for blanks are just right for me. I'll take a note.
Reply

With garlic

The combination of carrots and garlic is successful not only in terms of taste, but also because of the great benefits of these vegetables. Spicy vitamin salad can be seasoned with vegetable oil or other sauces to your liking. In winter, such a snack will be a source of phytoncides, minerals and vitamins. To make the garlic and carrot salad as hot as possible for the winter, increase the amount of pepper it contains. In addition, to enhance the pungency, it is better to chop the garlic finely, rather than push it through a press. How to prepare a delicious meal?

Ingredients:

ripe tomatoes - 1 kg;
carrots - 2 kg;
salt - 2 tbsp. l .;
yellow bell pepper - 2 pcs.;
parsley - 50 g;
vegetable oil - 2 tbsp.;
hot pepper - 2 pcs.;
garlic heads - 3 pcs.;
sugar - 150 g;
9% vinegar - 1/3 tbsp.

Cooking method:

Wash all ingredients, peel if necessary.
Grate the carrots on a coarse grater or cut into strips.
Pass the pepper, garlic, tomatoes through a meat grinder.
Chop the parsley very finely, put it together with the rest of the prepared vegetables in a saucepan. Add seasonings, oil, vinegar to this.
Place the container over medium heat, cook the salad for about an hour.
Put the finished snack into the processed container, seal with lids. Store carrot stocks in your basement / refrigerator.

Eggplant with tomatoes and garlic for the winter - preparation. Eggplant salad recipes for the winter with a photo
Cucumber and tomato salad for the winter
Korean cucumbers for the winter

Beets and carrots

No preservation can compete in the amount of nutrients with beet-carrot salad. Such an appetizer will perfectly complement any side dish - boiled or fried potatoes, buckwheat, pearl barley, wheat porridge, pasta, etc. Salads from beets and carrots are very tasty, in addition, they are extremely easy to cook. Besides serving as a snack, they can be used as a dressing for borscht. Below, a recipe for preparing a dish for the winter is described in detail and with a photo.

Ingredients:

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

Cooking method:

Grate coarsely beets, carrots. Chop the onion in half rings.
Place the beans along with the vegetables in a saucepan, add oil and tomato paste diluted with water here.
Cook the ingredients for about an hour, adding spices. In this case, a weak fire mode will be optimal.
After that, start canning carrots: spread the salad in sterile glass containers, seal them with lids. To preserve the snack, keep it cold.

Instant pickled carrots

In order to marinate carrots fully, it is not at all necessary to keep them in the marinade for months. In just 8 hours, the root crop acquires the desired flavor. The workpiece is done quickly, but it still turns out very tasty.

0.7 kg of carrots;
60 gr. garlic;
15 gr. salt;
15 gr. Sahara;
30 ml vinegar;
4 gr. bay leaves;
5 gr. allspice;
0.25 l of water.

Carrots are washed, peeled and cut into thin circles.
The garlic is cut coarsely.
Both prepared products are placed in the jar.
Water is poured into a saucepan, sugar and salt are poured into it, bay leaves and pepper are laid out, boiled for 10 minutes.
Pour vinegar into the marinade and mix the liquid.
The bay leaf is taken out of the marinade, and the liquid itself is poured into the jars.
The jars are closed and, after cooling, are placed in the refrigerator.

Tip: You can speed up marinating as much as possible if you cook carrots in a marinator. In this case, you won't have to wait 8 hours.

With pepper

This snack is prepared without sterilization, which greatly simplifies the process. The hostess can only chop the food and subject them to heat treatment. The pepper and carrot salad for the winter tastes like lecho, however, unlike it, it does not contain tomatoes or tomato sauce. Below, in detail and with a photo, it is described how to prepare delicious, vitamin preservation.

Ingredients:

clean water - 1.5 liters;
sweet pepper - 6 kg;
carrots - 0.6 kg;
sugar - 0.2 kg;
onions - 0.6 kg;
carnation 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, place with other vegetables in a saucepan.
Mix seasonings, vinegar, and water separately. Heat the mixture until it boils, then keep the liquid on fire for another 5 minutes and remove.
With the resulting filling, you need to pickle vegetables. To do this, pour the liquid into a saucepan with carrot mass, place the container on the stove, turning on medium heat and bring to a boil. Then reduce the heat, cook the ingredients for half an hour.
Prepare 1 L jars by washing and sterilizing them.
Start preserving the salad by placing it in the container and sealing it with lids.
Cool the jars by turning them upside down, then put them in the cold.

Spicy carrot jam

Carrot juice is very useful for digestion, it contains many vitamins and minerals.

You will need: 1 kg of carrots and some lemon juice.

Cooking. Rinse the carrots thoroughly with a brush, peel off the top layer and squeeze the juice in a juicer. Add lemon juice, pour juice into jars, sterilize and roll up.

Yes, you can even make jam from carrots!

You will need: 1/2 kg of carrots, 1 orange, 300-500 g of sugar and your favorite spices to taste (cinnamon, ginger, cardamom, cloves).

Cooking. Wash, peel and chop the carrots in a food processor. Cut the zest from the orange into strips and add it to the carrot mass along with the squeezed juice. Add sugar and spices, add water if necessary and, stirring occasionally, cook over low heat for about an hour. Put the finished jam in sterilized jars and roll up.

The advantage of salted vegetables over canned ones is a much greater preservation of nutrients, especially vitamins. The problem with pickles is always storage conditions. Salted carrots must be placed in a cool place. Ideally - in the conditions of the cellar. And this must be taken care of in advance.

For salting, choose bright, orange roots with a small core. Good quality blanks are obtained from the varieties "Nantskaya", "Gribovskaya" and "Moskovskaya Zimnyaya". For salting, the roots are washed. But to clean them or not is up to the hostess herself.

With a large amount of harvesting for the winter, carrots are salted in tubs as a whole. For this, washed root crops are placed in a tub. For brine, add 60-65 g of salt to 1 liter of water, and boil the water for 5 minutes. The brine is added to the tub, already cooled, so that its level is 10-15 cm higher than the carrots.

You can also salt carrots for future use by chopping them. For this, washed root crops are rubbed on a coarse grater or cut into strips or slices. A little salt is poured into the bottom of the container in which the workpiece will be stored, chopped carrots are placed there - three quarters of the container volume and poured with cooled brine prepared according to the same recipe. Like whole carrots, the slices are kept in the room for 4-5 days and placed in the cellar.

To be able to store salted carrots in the room, they must be sterilized. In this case, the filling is done at the rate of 30 g of salt per 1 water. The carrots are washed, peeled and cut into slices up to 1 cm thick.Cans with laid carrots are poured with hot, freshly boiled brine and, covered with lids, are sterilized over low heat in boiling water: 0.5 l - 40 minutes, and liter - 50 minutes.

Salted carrots in winter can be added to salads, vinaigrettes, soups, as well as hot dishes with meat, poultry or fish. If the carrots taste too salty, soak them in water in advance, and the excess salt will go away.

Carrots, prepared in jars according to the recipes presented by us, are not only tasty, but also healthy.

Korean carrots

This recipe will be appreciated by lovers of spicy oriental cuisine.

Ingredients for cooking:

carrots - 1 kg;
onion - 1 pc .;
salt - 1 tsp;
sugar - 1 tsp;
garlic - 2 cloves;
vinegar 9% - 1 tbsp. l .;
vegetable oil - 120 ml;
ground red pepper, ground black pepper, ground coriander and seeds - to taste.

Cooking method:

The root vegetable is grated for Korean carrots. If it is not there, then chop it with a knife with a long thin straw.
Salt and sugar are added to the crushed mass. Stir the mixture with your hands so that juice appears.
Finely chopped onion and garlic, coriander, red and black pepper are added to a container with carrots. Pour vinegar and vegetable oil, mix.
The container is covered with a lid and placed in the refrigerator for a day.
After a day, the product is laid out in sterilized jars, distributing the resulting juice. Sterilize them within 10 minutes. Then tighten the lids.
The jars are turned over and covered with a warm blanket until they cool completely.

Store the salad in the pantry.

The appetizer for this recipe is spicy and spicy.

For cooking you will need:

carrots - 1 kg;
onions - ½ pcs.;
salt - 25 g;
hot peppers - 4-5 pcs.;
grape vinegar - 1.5 cups;
water - ¾ glass;
sugar - 2/3 cup;
vegetable oil - 60 ml;
garlic - 2 cloves;
oregano - ½ tbsp. l .;
ground black pepper - 3 g.

Recipe:

Root crops, onions, garlic, hot peppers are chopped.
Prepare the marinade: add salt, sugar, oregano, black pepper, vegetable oil and vinegar to the water.
Chopped vegetables are poured into the marinade, the mixture is brought to a boil. Boil for 6 minutes.
The hot appetizer is laid out in sterilized jars, tightened with lids, and covered with a blanket until it cools.

The canned product is stored in a cool, dark place.

Carrot juice

Homemade carrot juice is tasty and healthy, it is a great alternative to the purchased product.

Ingredients:

carrots - 1 kg;
water - up to 1 liter;
sugar - 1-2 tbsp. l.

Cooking algorithm:

The root crop is crushed and boiled in a small amount of water (1.5-2 cups) until softened.
The resulting mass is cooled and whipped with a mixer until smooth.
Syrup is prepared: sugar is dissolved in 500 ml of water and boiled for 2-3 minutes.
The hot syrup is mixed with the carrot mass, brought to a boil and boiled for 5 minutes.
Poured into sterilized jars, tightened with lids.
The jars are turned over and wrapped until they cool.

The prepared juice is stored in a cool, dark place.

Carrot puree

Ready-made puree is a natural and healthy product that can be the basis of many dishes.

For cooking you need: carrots - 500 g.

How they cook:

The root vegetable is cut into small pieces so that it cooks faster and retains its useful properties as much as possible.
The crushed product is put into a saucepan and poured with hot water. If you pour cold water on the root vegetable, then during the cooking process its color and taste will go into the broth.
Put the saucepan on the fire and bring to a boil. The product is boiled over medium heat until softened.
The water is drained, and the vegetable is cooled. Then grind with a blender until smooth.
The resulting mass is laid out in sterilized jars. Jars of puree are sterilized for 15 minutes and screwed up. Cover with a blanket until it cools.

The finished puree is stored in the cellar or pantry.

Soup dressing

A classic recipe that doesn't take a lot of time.

Ingredients:

carrots - 1 kg;
onions - 0.5 kg;
vinegar 9% - 10 ml;
salt - 0.5 tsp;
vegetable oil - 2 tbsp. l .;
water - 2 tbsp. l .;
bay leaf - 1 pc .;
black peppercorns - 2-3 pcs.

Preparation:

The root vegetable is rubbed on a medium grater. The onion is cut into cubes.
Vegetables are stewed over low heat in water with oil, salt, pepper and bay leaves for 30 minutes. At the end of the stewing, add vinegar.
The finished gas station is laid out on sterilized banks. Close with lids. Leave to cool completely at room temperature.

Store the finished product in the refrigerator.

Carrot caviar

A simple and quick recipe with a minimum amount of ingredients.

For the preparation you will need:

carrots - 1 kg;
onions - 2 pcs.;
vegetable oil - 1/3 cup;
vinegar 9% - 1 tbsp. l .;
salt, sugar - to taste.

How they cook:

Finely chop the onion, chop the carrots on a medium grater.
Chopped onions are fried in vegetable oil for 10 minutes. Add salt and sugar, mix.
Chopped root vegetable is added to the pan. Vegetables are sautéed for 15 minutes.
Vinegar is added to the mass, mixed. Placed in small glass jars.

It is better to store caviar in the refrigerator.

Lecho with carrots

A delicious quick dish.

Ingredients:

bulgarian pepper - 1 kg;
tomatoes - 2 kg;
carrots - 500 g;
onions - 300 g;
vegetable oil - 150 ml;
sugar - 100 g;
salt - 30 g;
vinegar 9% - 25 ml.

Tomatoes are passed through a meat grinder to get a homogeneous mass. It is poured into a saucepan and put on fire, vegetable oil, sugar, salt and vinegar are added. The resulting mass should boil.
When the tomatoes boil, carrots grated on a coarse grater are added to them. The mixture is boiled for 15 minutes.
After 15 minutes, pepper and onion, chopped into half rings, are added to the pan, cut into small pieces. Cook for 20 minutes.
Hot lecho is laid out in sterilized jars and rolled up with lids.

Dried basil and marjoram are added during cooking to add a spicy aroma to the dish.

Store lecho in a cool, dark place.

Carrot jam

A classic recipe that requires little effort to prepare.

For cooking you will need:

carrots - 2 kg;
water - 1 l;
sugar - 2 kg;
citric acid - 10 g.

Grate the carrots on a medium grater.
Prepare the syrup. For this, sugar is poured into the water and boiled for 1 hour. To prevent sugar from sticking to the dishes, stir the syrup every 10 minutes.
An hour later, chopped vegetable is added to the syrup, cooked over low heat for 15 minutes.
The resulting mass is cooled and removed to a dark place for 10 hours.
Then the container is put back on the stove and boiled until a thick mass is formed. The readiness of the jam is determined by its light orange hue and pleasant, sweet aroma.
Add citric acid to a saucepan and mix.
Hot jam is laid out in sterilized jars and rolled up.

Store "golden" jars of jam in the cellar or refrigerator.

Adjika is based on ripe red tomatoes.

Ingredients:

tomatoes - 1.5 kg;
carrots - 500 g;
sweet and sour apple - 500 g;
bell pepper - 1 kg;
chili pepper - 150 g;
garlic - 250 g;
sugar 0.5 cups;
salt - 1 tbsp. l .;
vegetable oil - 150 ml;
vinegar 9% - 0.5 cups.

Step by step cooking:

Apples, carrots, hot and sweet peppers are passed through a meat grinder and put into a saucepan. Add vegetable oil, bring to a boil and cook for 30 minutes, stirring occasionally.
After half an hour, tomatoes passed through a meat grinder are poured into the vegetable mass. Cook for another 30 minutes over low heat.
Then add sugar, salt, chopped garlic and vinegar. Cook for 5-10 minutes.
The finished hot product is laid out in sterilized jars, rolled up.
The jars are turned over and covered with a warm blanket, left to cool completely.

The finished product is stored in a cool, dark place.

"Gifts of Autumn" salad is delicious and vitamin-rich.

To prepare it you will need:

Bulgarian pepper - 400 g;
carrots - 300 g;
vegetable oil - 100 g;
sugar - 0.5 tsp;
salt - 1.5 tbsp. l .;
vinegar 9% - 30 g.

With cucumbers

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

Ingredients:

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

Cooking method:

Cut off the tips of the cucumbers, peel the carrots. Grind the fruits with a Korean grater.
Add vinegar, crushed garlic, oil, spices, sugar, salt to the vegetable mixture.
After thoroughly mixing the components, cover the container with foil, put in the refrigerator for a day. Unscrew the packaging from time to time and stir the ingredients.
Distribute the dish in the container, pour the vegetable juice remaining at the bottom of the bowl, seal the containers for the winter.

With zucchini

The zucchini makes the dish more juicy and the garlic aromatic. In addition to a 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. It will take you about 40 minutes to prepare the canning, a minimum of food and effort. How to 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;
1 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 the spices with water and crushed garlic in a separate container, boil the marinade for 5 minutes.
Pour the resulting liquid into the zucchini. Cook the product for 8 minutes over medium heat.
Rub the carrots, add to the zucchini, boil the preparation for another 20 minutes, after the carrot salad for the winter, you can lay out and cork in pre-sterilized jars.

Fast and tasty snack

The carrot crop is bouncing and you don't know what to do with it. It's time to try preserving a juicy root vegetable. Pickled instant carrots turn out to be fragrant and pleasant to the taste.

Products:

coriander - 10 g;
garlic - 4 cloves;
medium-sized carrots - 0.7 kg;
apple cider vinegar 80 ml;
black pepper - 10 g;
table salt - 50 g;
granulated sugar - 30 g;
cumin - 10 g.

The order of work is as follows:

Rinse the root vegetable, peel off the peel with a thin layer and cut into strips for vegetable salads. Boil water in a kettle. Place the carrots in a convenient large saucepan and pour over the hot liquid, then immediately drain it.
Dry the vegetable slices, put in a clean and dry container, add seasonings and garlic chopped through a sieve, canning salt and granulated sugar. Mix thoroughly with light, pressing movements.At the very end, add acid, stir.
Cover, leave on the kitchen table for half an hour. Arrange in clean sterile jars, sterilize for 10-15 minutes. Roll up hermetically, turn over. Put the cooled workpiece into the cellar or refrigerator.