It is possible to store vegetables and fruits for the winter not only in fresh (raw) form, but also canned. Stewed fruit and juices, jams and salads, caviar and pickles - you can list almost endlessly. But now we will pay attention to such root crops as carrots.
Carrot in the marinade
This wonderful vegetable, literally a storehouse of vitamins, is often part of assorted salads,
dressings for borsch and soup. Let's talk about them next time. And now we will discuss how to make pickled carrots. For the winter, it is quite convenient to use it for Korean cooking, and it’s good to put it in the first dishes, and it’s just like a gourmet snack that diverges instantly. She is preparing in this way. Clean young, small root vegetables well, they will go to banks entirely. Larger will go to the shredder - cut them into circles or slices, quite large. To get aromatic and spicy carrots pickled for the winter, you need garlic as spices. And of course, allspice. You can take
horseradish leaves, mustard, clove inflorescences.
Take them in random order, just do not overdo it. What else “flavored” carrots pickled for the winter, so it is hot pepper (in pods). But be careful with it, as the appetizer may be too peppered. Pack the prepared carrots in jars, putting greens, garlic (2-3 cloves per container), seasonings on the bottom. Now fill. The proportions for it in this recipe are given based on the assumption that carrots are taken in a volume of 2 kg. In this case, you need half a liter of water, sugar - 200-220 g, vinegar (if 9%, then enough for a glass of 200 g, and if 6%, then 250 g). Salt - from 3 tablespoons, tablespoons. Love a rich taste - pour it with a slide, classic - then without. Vegetable oil, 100 g, is also put into the filling. So, it means: water boils, salt with sugar is poured into it, and again it is brought to a boil. The foam is removed. After 2-3 minutes, pour the marinade, without removing it from the heat, into the banks. Pour vinegar and oil into them first. Now let your carrots pickled for the winter sterilize (half-liter cans - 20 minutes, liter - half an hour), and roll it. As an option, an appetizer, when it cools down, can be stored in the refrigerator. In this case, it can simply be closed with nylon caps, and not rolled up.
Sun in the banks
It turns out very tasty and such pickled carrots - a recipe is offered. Wash the root crops and send for 5-6 minutes in boiling water, having previously salted it. Then cool under the tap and cut into circles. Pack in jars. Add spices: a little cinnamon and dill seeds for a smell, black pepper and horseradish leaves - for a richer, more pronounced taste. It is better to take a small container, not larger than 1 liter. By the way, you can grate vegetables with straws, and when your pickled carrots open in winter, it will not yield to Korean. For pouring per liter of liquid, 2 tablespoons (60 g) of salt are consumed, sugar is 4 of the same (100 g), vinegar essence (70% concentration) - 1-1.5 tablespoons. Cook the marinade and pour over the jars. Sterilize them (half-liter - 20 minutes, liter - half an hour. If the
carrots are grated, then 5 minutes less is possible) and roll up.
Now you know how to cook carrots pickled for the winter. The snack turns out - you will lick fingers!