Carrot salad for the winter: delicious recipes with photos, how to choose carrots, how to properly prepare carrot salad in jars

Home Salads for the winter

“What is born in the summer will come in handy in the winter” is one of the wisest folk proverbs, and it is simply impossible to disagree with it. Since ancient times, humanity has sought to store food for future use. Despite the fact that now you can buy any fruits and vegetables at any time of the year, the tradition of canning still remains relevant for many housewives. After all, how nice it is to open a jar of preserved food rolled up with your own hands in the cold winter!

Carrots are a very popular root vegetable in the vastness of our Motherland, which is used in the preparation of a huge variety of dishes. Carrots are an indispensable ingredient in many salads and first courses; they are used for preparing second courses and snacks. It is quite natural that this particular vegetable is the record holder for canning.

At the moment, there are quite a few ways to prepare carrots. One of them is canned carrot salad for the winter. This kind of preservation is a godsend in winter. Firstly, this salad can be eaten as an independent dish or as a snack. Secondly, carrot salad is often used as a frying base for first courses. Thirdly, such preservation will be an excellent addition to any meat or fish dish.

Despite the fact that there are many recipes for preserving carrot salads for the winter, there are certain rules that must be followed without fail.

Thus, most culinary specialists unanimously assert that the jars in which the preserved food will be stored should first be very thoroughly washed and sterilized for several minutes. It would also be a good idea to sterilize lids for preservation.

How to prepare carrot salad for the winter - 15 varieties

Korean carrot salad for the winter
Carrot salad for the winter “Brouillon”
Pepper and carrot salad for the winter
Apple salad
Salad "Autumn"
Carrot-garlic salad for the winter
Salad "Marinated"
Winter salad
Salad “Fruits of Summer”
Carrot and bean salad for the winter
Carrot-tomato salad
Salad "Manjo"
Salad “Highlight”
“Hunter” salad
Sweet Carrot Salad

How to keep carrots fresh for the winter

How to keep carrots fresh for the winter? If you are the owner of a dry cellar, then there will be no problems with storage, although you will have to do a little work.

First of all, you need to sort out the carrots. All root crops with signs of spoilage and those damaged during harvesting are rejected. In addition, it is recommended to sort root vegetables by variety and size, placing large, medium and small specimens separately.

You can’t wash root vegetables; if large pieces of earth stick to them, just gently shake them off. Before storing, vegetables should be air dried, protected from direct sunlight. The optimal storage temperature for carrots is 0-2 degrees Celsius.

Storage methods:

In strong plastic bags. Prepared root vegetables are placed in bags mixed with sawdust. Keep the bags in the cellar without tying them. You can sprinkle a layer of dry onion peels on top of the vegetables.

In boxes. Root crops are laid in rows so that they do not touch each other, sprinkled with dry pine sawdust. Instead of sawdust, you can use dry onion or garlic peels. Traditionally, root vegetables are sprinkled with clean river sand.

In clay. The method is effective, but inconvenient. You need to dilute the clay to a semi-liquid consistency. Pour a layer of clay into a box covered with film and lay out a row of carrots so that all the root vegetables are covered. Let it dry, then put a layer of carrots again and fill it with clay and so on.

Interesting facts: carrots are healthy in any form. After heat treatment, root vegetables lose some of their vitamins, but boiled carrots are much better absorbed by the body.

Korean carrot salad for the winter

Korean carrots are one of the most beloved and popular dishes among our compatriots. It is quite natural that many people try to prepare carrots prepared in this way for the winter.

Ingredients:

Carrots - 3 kg.
Salt - 2 tbsp. l.
Sugar - 200 gr.
Vegetable oil - 100g.
Vinegar - 100 gr.
Ground coriander - 2 tbsp. l.
Ground black pepper - 1 tsp.
Garlic - 2 heads
Hot red pepper - 1 tsp.

Preparation:

First you need to prepare the main ingredient - carrots. To do this, grate the vegetable using a Korean carrot grater, place it in a deep basin or bowl and add sugar, salt, pepper, chopped garlic, vinegar and vegetable oil. Next, all these ingredients should be thoroughly mixed and left to brew for about 8 - 10 hours in a cool place.

After the required time has passed, the carrots, along with the resulting juice, should be placed in jars. Then, the filled jars should be sterilized for 10 minutes.

After this procedure, the jars can be rolled up with lids and left to cool.

It is important that when cooling the jars are in an inverted position, that is, upside down.

In Korean

To recreate the authentic taste of the dish, you should strictly adhere to the technology for preparing 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 have to be marinated not for a couple of days, as in the original recipe, but for several months), while Korean carrot salads for the winter are much more flavorful.

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, and 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 mixture and stir. The product needs to be marinated for 3 hours.
Add crushed garlic to the appetizer, mix the ingredients thoroughly again, make a well in the center of the mass, where you pour the spices from the package.
Fry finely chopped onion in oil and also place in the center of the vegetable mixture.
Mix the ingredients for 3 minutes, then place the Korean carrots in jars, which must be sterilized in advance. Fill the container up to the hanger, then seal it tightly and store the dish in the refrigerator or cellar.

Carrot salad for the winter “Brouillon”

This recipe for carrot salad for the winter cannot be called popular. Many housewives are simply afraid to use it in practice, since for many, canning and broth are two incompatible things. However, if you are a lover of experiments, then this dish is just for you.

Ingredients:

Carrots - 750 gr.
Onions - 200 gr.
Tomato paste - 2 tbsp. l.
Vegetable oil - 100 ml.
Broth - 120 ml.
Sugar - 1 tsp.
Vinegar - 100 ml.
Bay leaf, black pepper - to taste

Preparation:

We clean and wash the carrots and onions. Cut the onion into thin half rings and grate the carrots. Pour the oil into the frying pan and bring almost to a boil. When it is well heated, put the vegetables in the pan and fry for about 10 minutes, stirring constantly. After this time, add tomato paste and fry for another 10 minutes. Next, add sugar, vinegar and broth to the pan and simmer until the vegetables are completely cooked. A few minutes before it’s ready, add bay leaf and pepper to the salad.

Pour the finished salad into prepared jars and roll up.

Korean carrot recipe with seasoning for Korean carrots

Very tasty Korean carrots are the basis for many salads. It can be kept juicy for quite a long time without any flavor enhancers.

Ingredients:

Carrots 3 kg
Onions 0.5 kg
Sugar 0.5 cups
Korean spicy carrot seasoning 1.5 tbsp. l.
Vegetable oil 100 g
Garlic 2 heads
Salt 2 tbsp. l. no slide
Coriander 0.5 tsp.
Vinegar 9 100 g

Preparation:

We grate the washed carrots on a special grater for Korean carrots.

Chop onions

Place it in a frying pan and add oil. Place on the fire and fry a little until the onion is transparent.

We peel two heads of garlic, squeeze them using a press, and put them in a bowl. Pour seasoning for Korean carrots there, add salt and sugar. Mix everything in the bowl well

Place the contents of the bowl into the frying pan. Stir with a spoon and turn off the stove. The onion became transparent and a very tasty aroma emerged. We need the onions and hot oil to be saturated with all the spices.

Place some of the contents of the hot frying pan into a saucepan with some of the grated carrots

Pour a little vinegar over it, mix thoroughly with your hands, putting a plastic bag on your hand.

We repeat the process, add carrots, fry, pour vinegar, add half a teaspoon of ground coriander. We do this until we mix all the ingredients

Set the pan aside for 20-30 minutes, juice will appear at the bottom. Sterilizing jars in the oven

Time passed, the carrots yielded good juice and became softer under the influence of seasonings. We put it in jars. Add carrot juice and place tightly, up to the neck of the jars. Cover with sterile lids, do not twist. The lids were first kept in boiling water for 5 minutes.

Sterilization of cooked

For sterilization, take a large saucepan. To prevent the jars from cracking, place a towel or piece of cloth on the bottom. Pour warm water up to the hangers of the jars

Place the ingredients in a pan and turn on the stove. Boil over medium heat for 10 minutes, no longer needed

After sterilization, screw the lids tightly or roll them with a key.

Turn the jars over to ensure a good seal.

Cover with warm clothes and leave to cool for 12-14 hours. By this time it will have completely cooled down.

Interesting: Thick strawberry jam with whole berries for the winter

Korean carrots are ready, you can put them away for permanent storage

Try it, this is a very simple recipe.

Pepper and carrot salad for the winter

Such a juicy and tasty salad is simply an inexhaustible source of vitamins and nutrients that our body needs so much in winter. Pepper and carrot salad is especially tasty to eat with fresh black bread.

Ingredients:

Tomatoes - 1 kg.
Pepper - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Sugar - ½ tbsp.
Salt - 5 tsp.
Vegetable oil - 1 tbsp.
Vinegar - 1 tbsp. l.

Preparation:

We clean, wash and dry the vegetables. Chop the carrots, onions and peppers into large strips, and grate the tomatoes onto a fine grater, or pass them through a meat grinder. When all the components of the dish are prepared, you can proceed directly to the process of preparing the salad. To do this, place onions, peppers, carrots and twisted tomatoes in a deep saucepan, mix and place on low heat. After 5 minutes, add salt, sugar, vegetable oil to the vegetables and mix thoroughly.

The vegetable salad should be brought to a boil, and when it boils, reduce the heat slightly and simmer covered for about 20 minutes. At the very end of cooking, add vinegar. Salad ready!

Now, put the prepared salad of peppers and carrots in jars, roll them up and leave them to cool upside down.

Healthy salad for the winter from carrots, onions, tomatoes, bell peppers

As you know, vegetables are a seasonal product. Their prices fluctuate greatly throughout the year. And if in summer they are relatively cheap, then in winter their prices change significantly. And on the eve of the New Year holidays, stores literally inflate them to such an extent that a plate of salad can cost the kidneys like a luxurious roast. Therefore, starting to prepare for the winter is a very wise decision not only for the happy owners of their own gardens, but also for those who are forced to buy everything at markets and supermarkets.

In order to prepare three half-liter jars of healthy salad, we will need the following products:

carrots – 500 grams;
sweet peppers – 1.5 kilograms (if you take peppers of different colors, the salad will turn out more colorful);
tomatoes – 1.5 kilograms;
onions – 2 pieces;
odorless vegetable oil – 100 milliliters;
vinegar - 50 milliliters;
salt – 2 tablespoons (without a slide);
sugar – 1 tablespoon;
bay leaf – 3 pieces;
black pepper – 10 peas;
ground basil - to taste;
dill and parsley - to taste.

We wash and sterilize the jars in the standard way. Boil the lids.

Wash all vegetables as thoroughly as possible. For tomatoes, cut out the place where the stalk was attached and cut them into large cubes. Cut all other vegetables into small strips (be sure to remove the seeds and internal membranes from the pepper). Mix the slices into a homogeneous mass, pour it into a saucepan and place on medium heat.

The vegetables release their juice quite quickly, and before it boils you need to add butter, salt and sugar. Now cook over low heat for 30 minutes. At the end, add vinegar, as well as herbs and spices if desired. Simmer for another 10 minutes. Remove the bay leaf from the salad.

Our carrot salad is ready to be loaded into jars. We lay it out, close it and put the jars on the lids until they cool completely.

Apple salad

The recipe for “Apple” salad has been known for a long time; our grandmothers used it. Nowadays, such a salad is not rightly forgotten, but in vain. Tasty and juicy carrots with an apple will take each of us back to childhood and give us the opportunity to enjoy a rich and pleasant taste.

Ingredients:

Carrots - 500 gr.
Green apples - 500 gr.
Horseradish - 500 gr.
Vegetable oil - 2 tbsp. l.
Water - 2 glasses
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Vinegar - 1 tbsp. l.

Preparation:

Wash apples, carrots and horseradish. Peel the carrots. Now these ingredients should be grated on a coarse grater and placed in washed and sterilized jars. Now let's start cooking the marinade.

Pour water into a deep saucepan and add sugar, salt, and vinegar. Bring the contents of the pan to a boil and cook for several minutes. The marinade is ready. We wait for it to cool down a little and fill the contents of the jars with it. Next, pour one tablespoon of vegetable oil into each jar, cover with a lid, and set for 10 minutes. sterilize and roll up.

The finished “Apple” salad should cool. Cans of preserved food must be turned upside down and wrapped in a warm blanket.

Canning small fruits

Carrots are a healthy product available to everyone. Its canning is not very difficult and allows you to get excellent preparations for further use in preparing various dishes.

To preserve small carrots, you need to prepare the following components:

carrots in the amount of 3.5 kilograms;
table salt – 50 grams;
50 grams of granulated sugar;
a couple of liters of purified water;
a quarter liter of six percent vinegar.

Preparation is carried out using the following technology:

We rinse the carrots under running water and clean them.
Pour water into the pan and add salt.
We blanch the carrots in this solution for five minutes.
We take the carrots out of the pan and place them in jars prepared for this.
In another container we prepare the filling. To do this, mix water with sugar, salt and bring it all to a boil.
Add vinegar there and wait until the solution boils again.
Pour it into jars with carrots and cover them with lids.
We sterilize the jars for 20 minutes.
Now we close the jars with lids and place them in a dark place.
We cover them with a blanket, and in a couple of days the dish is ready.

Salad "Autumn"

A very tasty and bright salad that will remind you of warm, sunny days in the cold season.

Ingredients:

Carrots - 1.5 kg.
Bell pepper - 1 kg.
Tomatoes - 1 kg.
Onions - 0.5 kg.
Tomato juice - 500 ml.
Vinegar - 75 ml.
Vegetable oil - 100 ml.
Salt - 1.5 tbsp. l.
Sugar - 60 gr.
Sweet red paprika - 2 tbsp. l.

Preparation:

Peel the carrots and onions. Wash tomatoes, onions, carrots and peppers. Grate the carrots using a Korean carrot grater. Cut the pepper into strips. Cut the tomatoes into large slices and grind in a blender. Cut the onion into small half rings.

We start preparing the salad by mixing carrots with tomatoes and tomato juice in a deep saucepan. The contents of the pan should be brought to a boil and simmered for 30 minutes. After this time, add onion, pepper, paprika, oil, salt and pepper to the pan and simmer for another 20 minutes. At the very end, add vinegar to the salad, immediately pour into jars and roll up.

Having opened a jar of this salad in winter, it would be very appropriate to add just a little garlic to it before serving.

Salad with beets

An appetizer of carrots and beets looks like a vinaigrette from a distance. But there are no potatoes in the ingredients. This ensures longer storage.

List of ingredients:

1.3 kg of table beets;
0.5 kg of carrots and sauerkraut;
0.2 kg turnip onion;
40 gr. coarse salts;
150 ml 6% vinegar.

Start pre-preparing carrots and beets. To do this, wash and boil the vegetables (separately until tender). Fill with cold water. Dry and clean. Cut the root vegetables into cubes.

Drain all the brine from the sauerkraut. If there are large pieces, chop them smaller. Now peel and rinse the onions. Thinly slice all the onions.

Mix all prepared vegetables. Pack into sterilized jars. Add 20 ml of vinegar to each. Pour boiling brine - 25 g of coarse salt per 1 liter of water. Cover the jars with lids and sterilize them in boiling water. Seal with lids.

Let's serve! Remove the prepared salad for serving from the jar, season with vegetable oil, sour cream or mayonnaise. Sprinkle with fresh herbs in a salad bowl.

Carrot-garlic salad for the winter

Carrot-garlic salad is a real find for lovers of spicy foods. It is perfect as a snack for any table with alcoholic drinks.

Ingredients:

Carrots - 1 kg.
Garlic - 200 gr.
Vegetable oil - 1 cup
Water - 4 glasses
Salt - ½ cup

Preparation:

Peel and wash the carrots and garlic. Cut the carrots into medium-sized cubes, chop the garlic very finely. Now you should combine the carrots, garlic and vegetable oil and mix thoroughly. Now let's start preparing the brine. To do this, mix salt with water and boil for several minutes.

Pour the carrot-garlic mixture with brine, mix and place in prepared jars. Now cover the jars with lids and sterilize for about 25 minutes. and roll it up. The finished preserve must cool completely, and then it can be hidden in storage areas.

Sweet canned carrots for the winter: diced in oil

Ingredients required for cooking:

a glass of brown sugar;
4 dessert spoons of salt;
dessert spoon of ground cloves;
a glass of mustard oil;
dessert spoon of ground red pepper;
dessert spoon of cardamom;
two tablespoons of mustard seeds;
kilogram of carrots.

How to cook:

The carrots are peeled and then cut into cubes.
Carrot cubes are poured into boiling water and left in it for 60 seconds.
Then the carrots are removed from the water using a colander and dried for 60 minutes.
In a separate container, mix granulated sugar, cloves, cardamom and salt. Add carrot cubes to the resulting spicy mixture. Everything is actively getting in the way.
Carrots and spices are poured into a clean jar.
Place mustard oil in a small saucepan and add mustard seeds.
When the oil begins to smoke, it must be removed from the stove and then cooled for 4 minutes.
The cooled oil is poured into a jar of carrots, the container is closed with a lid and kept in the light for 2 weeks. The jar should be shaken well a couple of times a day.

This dish can be served as an appetizer, and it will also be an excellent side dish for meat dishes.

Salad "Marinated"

The “Marinated” salad can be called special with full confidence. Firstly, only real gourmets can appreciate its taste. Secondly, such a salad is used as a complement to the main dish, as a result of which its consumption is quite small.

Ingredients:

Carrots - 400 gr.
Bay leaf - 4 pcs.
Black peppercorns - 8 pcs.
Salt - 1 tbsp. l.
Sugar - 1 tbsp. l.
Garlic - 2 cloves
Hot pepper - 1 pc.
Water - 500 gr.
Vinegar - 50 gr.
Vegetable oil - 30 gr.

Preparation:

Put water on the fire and bring to a boil. While the water is boiling, peel the carrots, wash them and cut them into thin, oblong slices.

As soon as the water boils, add salt, sugar, bay leaf and peppercorns. After about 2 - 3 minutes. The marinade is ready. Now add carrots to it, bring it to a boil again and boil for 5 minutes. After this time, add vinegar and vegetable oil to the carrots and cook for a couple more minutes.

Next, remove the marinated carrots from the heat, add garlic and hot pepper cut in half, mix, put in a jar and roll up. The finished jar of “Marinated” salad should be sterilized for 15 minutes. Carrots are ready for winter!

This salad can be stored for quite a long time, however, experienced chefs do not recommend eating it after eight months.

Winter salad

“Winter” salad is a real splash of taste and color, and carrots in this salad are the main violin, which only emphasizes the taste and enhances the aroma of this dish.

Ingredients:

Carrots - 1 kg.
Tomatoes - 2 kg.
White onion - 1 kg.
Bell pepper - 2 kg.
Hot pepper - 1 pod
Garlic - 4 cloves
Sand - 200 gr.
Salt - 1.5 tbsp. l.
Vegetable oil - 300 gr.
Vinegar - 100 gr.

Ingredients:

Wash the tomatoes and grind them through a meat grinder. Place the resulting tomato puree in a deep saucepan and put on fire. The tomatoes should boil for about 20 minutes. After this time, chopped garlic, finely chopped hot pepper, salt, sugar and vegetable oil should be added to them. Everything should be mixed and boiled for 5 minutes.

Peel the carrots, wash them and grate them on a coarse grater. Wash and remove the stems and seeds from the sweet pepper. We clean and wash the onions. Peppers and onions should be cut into small cubes. Now add carrots, onions and peppers to the tomato with spices, mix and cook until tender. At the very end of cooking, pour vinegar into the pan and mix everything thoroughly again. Winter salad is ready.

Pour the finished salad into sterilized jars, roll it up and turn it over. When the jars have cooled down, you can hide them.

Salad “Fruits of Summer”

The “Fruits of Summer” salad can be called a kind of assortment, which consists of the most popular summer vegetables.

Ingredients:

Carrots - 800 gr.
Bell pepper - 1.2g.
Onions - 8 pcs.
Green tomato – 10 pcs.
Vegetable oil - 200 ml.
Vinegar - 200 ml.
Sugar - 4 tsp.
Salt - 3 tbsp. l.
Ground black pepper - 3 pinches

Preparation:

We clean and wash the onions and carrots. Wash the tomatoes and peppers and remove the stems. Now let's start cutting. Cut the pepper into large strips and the tomatoes into medium-sized cubes. Cut the onion into half rings and grate the carrots on a coarse grater.

Place the chopped vegetables in a deep saucepan, mix, add salt, pepper, sugar, season with vegetable oil and let simmer for 20 minutes. on low heat. It is important to know that our winter salad should be simmered for 20 minutes from the moment it boils. 5 minutes before it’s ready, add vinegar to the salad and mix everything thoroughly.

Pour the finished salad into washed and pasteurized jars, roll it up, cool it and put it in a cool place for storage.

Carrot and bean salad for the winter

Carrot and bean salad for the winter is very rich in vitamins and beneficial microelements. When there are children in the family, then such a salad is simply a necessity. With its help, both adults and children will be able to maintain their immunity throughout the year at the proper level.

Ingredients:

Carrots - 1 kg.
White beans - 1 kg.
Sweet pepper - 1 kg.
Onions - 1 kg.
Tomato juice - 3 l.
Salt - 2 tbsp. l.
Sugar - 150 gr.
Vinegar - 2 tbsp. l.
Hot pepper - 0.5 pods
Garlic - 1 head
Sunflower oil - 200 gr.

Preparation:

First, prepare the beans. It needs to be soaked for several hours and then boiled until cooked.

We clean and wash the carrots and onions. Wash the sweet peppers, remove seeds and stems. Three carrots on a coarse grater. Cut the onion and bell pepper into small cubes.

In a deep saucepan, mix beans, onions, bell peppers, carrots, sugar, vinegar, salt, tomato juice and put on fire. When our salad boils, reduce the heat and cook it under a closed lid for an hour, stirring regularly.

After an hour, add crushed garlic, vegetable oil and chopped hot pepper to the salad and cook for another 15 minutes.

Pour the prepared salad into washed and sterilized jars and roll up. When it cools down, you can hide it.

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. The piquant vitamin salad can be seasoned with vegetable oil or other sauces to suit your taste. In winter, such a snack will become a source of phytoncides, minerals and vitamins. To make your garlic and carrot salad as spicy as possible for the winter, increase the amount of pepper in it. In addition, to enhance the spiciness, it is better to finely chop the garlic rather than press it through a press. How to cook a delicious dish?

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.
Pepper, garlic, tomatoes through a meat grinder.
Chop the parsley very finely and place it in the pan along with the rest of the prepared vegetables. Add seasonings, oil, vinegar to this.
Place the container over medium heat and cook the salad for about an hour.
Place the prepared snack into the processed container and seal with lids. Carrot preparations should be stored in the basement/refrigerator.

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Carrot-tomato salad

Carrot-tomato salad is a rather specific dish due to the fact that such a salad can be used as a seasoning or a base for frying.

Ingredients:

Carrots - 2 kg.
Tomatoes - 3 kg.
Tomato paste - 2 tbsp. l.
Garlic - 1.5 heads
Salts and sugar - to taste

Preparation:

We wash the tomatoes, remove them from the stalks, cut them into slices and pass them through a meat grinder. We clean and wash the carrots and garlic. Grate the carrots on a coarse grater.

Place the twisted tomatoes in a deep saucepan and bring to a boil. As soon as they boil, add carrots to them and stir. Then we add tomato paste, salt, sugar and garlic pressed through a garlic press. The “carrot-tomato” salad should be cooked for about an hour over low heat, after which it is poured into jars, rolled up and sterilized. Cooled jars are ready for storage.

Carrot salad with onions and bell peppers

A very tasty salad of carrots, onions and peppers is not difficult to prepare.

2 kg carrots;
2 kg of bell pepper, preferably red;
1.5 kg of onions;
1-2 pods of hot pepper.

Fill:

4 liters of tomato juice, preferably homemade, made from tomatoes twisted in a meat grinder;
200 ml vinegar (9%);
220 gr. Sahara;
2.5 tablespoons of salt;
10 bay leaves;
10 peas of allspice;
350 ml vegetable oil.

Wash and peel the vegetables. Cut the pepper into thin strips and grate the carrots on a coarse grater or grater for preparing Korean salads. Cut the onion into thin half rings. Remove seeds from hot peppers and cut into small cubes.

Pour tomato juice into the pan, add vegetable oil and vinegar, add sugar, salt, add bay leaf and peppercorns. Bring the tomato sauce to a boil.

Place the prepared vegetables into the tomato sauce and mix. Bring to a boil, reduce heat. Cover the pan with a lid and simmer for 10 minutes, then remove the lid and continue to simmer without a lid for 20-25 minutes. Remove the bay leaf from the salad and place the hot mixture in sterilized jars. Immediately seal the containers with lids. Turn over and wrap until completely cool.

Salad "Manjo"

As unusual as the name of this salad is, its taste and appearance are equally unusual. “Manjo” salad can be served as an independent appetizer dish on any table, even a festive one.

Ingredients:

Carrots - 400 gr.
Tomatoes - 4 kg.
Eggplants - 3 kg.
Bell pepper - 3 kg.
Onions - 2 kg.
Vegetable oil - 300 gr.
Vinegar - 150 gr.
Salt - 100 gr.
Sugar - 150 gr.
Ground black pepper - ½ tsp.
Hot pepper - ¼ pod

Preparation:

Wash and grind the tomatoes into a meat grinder. Peel, wash and grate the carrots on a coarse grater. Peel the onion, wash it and cut it into half rings. We wash, remove the stalk and cut the eggplants. Wash, remove seeds, remove the stem and cut the sweet pepper into strips. Peel the garlic and, together with the washed hot pepper, chop it very finely.

Now mix all the prepared vegetables in a deep saucepan, add vegetable oil, salt, sugar, vinegar and black pepper to them and simmer for about one hour.

Pour the finished salad into sterilized jars and roll up.

Manjo salad is ready!

Winter salad recipe with carrots and tomatoes without sterilization

A little spicy adjika will make the taste of carrot salad much brighter. The preparation of this option is not much different from others. For it you need to take the following proportions of products:

carrots – 1000 grams;
bell pepper – 500 grams;
onions - 3 medium onions;
garlic – 1 head;
odorless vegetable oil – 40 grams;
boiled water – ¼ cup;
adjika – 60 grams;
salt – 1 teaspoon;
sugar – 2 tablespoons;
9% vinegar - 60 milliliters.

Wash, peel and finely chop all vegetables. Carrots can be grated on a Korean grater to form thin threads.

Transfer the mixture into an enamel pan, sprinkle with salt and sugar, mix well. Pour oil, add adjika and mix again. Add water, stir and leave to infuse for an hour.

Salad ready. It can be safely placed in jars without additional sterilization.

A few notes about vegetables. The most delicious salad is made from young, very juicy carrots. You need to choose a fleshy pepper: the thicker its walls, the better.

Salad “Highlight”

This recipe will give you the opportunity to enjoy the unusual and piquant taste of carrots in winter. True connoisseurs of this vegetable will appreciate these pickled carrots. It will become a real “highlight” on the table during the cold season.

Ingredients:

Carrots - 400 gr.
Cinnamon - 0.5 tsp.
Cloves - 8 pcs.
Allspice - 10 pcs.
Water - 1 l.
Salt - 3 tbsp. l.
Sugar - 1.5 tbsp. l.
Vinegar - 1 tbsp. l.

Preparation:

We clean the carrots, wash them, cut them into three parts and place them in boiling water for a few minutes until they become slightly soft. Then we pull it out and lower it into cold water, or take it to a cool place.

Place cinnamon, cloves, and allspice at the bottom of the pasteurized jar. Place carrots tightly on top of them. Now the contents of the jar should be filled with brine.

To prepare the brine, bring 1 liter to a boil. water. Pour 1.5 tbsp into boiling water. l. sugar, 3 tbsp. l. salt. and let the water boil. After about 5 minutes, add vinegar to the brine and after 1 minute you can pour it over the carrots.

Cover the jar filled with carrots, spices and brine with a lid and set it to sterilize for 15 minutes, after which we roll it up.

“Zest” carrot salad is ready!

“Hunter” salad

A special feature of the “Hunter” salad is that it contains white cabbage. It is this that gives it an inimitable taste that cannot be confused with any other.

Ingredients:

Carrots - 1 kg.
Onions - 1 kg.
White cabbage - 2 kg.
Tomatoes - 1 kg.
Sweet pepper - 1 kg.
Vegetable oil - 200 gr.
Sugar - 200 gr.
Vinegar - 200 mg.
Salt - to taste

Preparation:

Wash, finely chop and mix the cabbage. Now you need to let it stand for a while so that it can infuse. At this time we are preparing other vegetables. We clean and wash the carrots and onions. Cut the carrots into small strips and the onion into half rings. Wash the tomatoes and bell peppers and cut them into medium-sized cubes. When the vegetables are prepared, add them to the cabbage. We also put salt, sugar, vinegar, and vegetable oil there. Mix everything and let it brew for 30 minutes.

When juice appears at the bottom of the pan with vegetables, you can put it on the fire. The “Hunter” salad is cooked for about 15 minutes, after which it is poured into washed and sterilized jars and rolled up. Bon appetit!