Carrots are an excellent source of vitamins and minerals. Fresh vegetables are added to various dishes. It is no less good for winter harvesting. Carrots will give them not only a beautiful taste, but also an attractive appearance. Carrot preservation is not a problem. You can use the vegetable in blanks whole or by cutting into pieces.
Selection of vegetables and preparation of containers
For blanks, it is good to choose medium-sized carrots. Such root vegetables are easier to cut or prepare whole. The phlegm should be firm, uniform in color, without any damage.
Containers for workpieces must be intact, not chipped or damaged. Safe storage of blanks for a long time depends on the quality of glass containers. Even the slightest damage can lead to the fact that the product not only loses its taste characteristics, but also simply turns sour. Caps must be chosen such that they provide maximum tightness.
Sauerkraut recipe with cabbage and horseradish
The addition of cherry leaves will give an unusual touch to the classic recipe.
For cooking you will need:
- Selected fresh carrots - 4 kilograms.
- Head of cabbage.
- Horseradish leaves.
- Cherry leaves.
- Dill greens (umbrellas required).
- Black peppercorns.
- Water - 5 liters.
- Common salt.
Cooking technology:
- Carrots are thoroughly washed and peeled.
- Cut into strips or grated tinder.
- They wash the cabbage, remove the top leaves, get rid of the stump and chop it.
- Cherry and horseradish leaves are laid out at the bottom of the containers, and up to four black peppercorns are added there.
- Vegetables are laid on top and tamped, adding dill.
- Vegetables are poured with ready-made brine and put under oppression in a cool place without exposure to sunlight.
Pickled carrots
For cooking you will need:
- One and a half kilograms of carrots (for this recipe, it is better to choose varieties with a thin peel).
- Four tablespoons of granulated sugar.
- Salt (the recipe calls for 2.5 tablespoons, but you can measure to taste).
- A tablespoon of vinegar 6%.
- A liter of clean water.
- Black peppercorns, also ground.
- Cloves, cinnamon sticks.
- Laurel leaves.
Cooking technology:
- The carrots are thoroughly washed, peeled off and immersed in boiling water for five minutes.
- To prepare the brine, water is boiled with the addition of salt, vinegar and granulated sugar. As soon as all the components are completely dissolved, the brine is ready.
- Spices are placed on the bottom of the prepared jars.
- Carrots are cut into cubes and placed in jars.
- Hot marinade is poured into the jars and closed with nylon lids.
- Banks are put on sterilization for a quarter of an hour.
- At the end of the procedure, the jars are closed with permanent lids and sent to cool.
Korean carrots
The popular and favorite snack can be prepared at home.
This will require:
- Carrots - a kilogram.
- White onion - one head.
- Salt and granulated sugar - one teaspoon each.
- Garlic - two wedges.
- Ground black and red peppers, coriander powder and beans... ..
- Vinegar 9% - a tablespoon;
- Olive oil (you can take another) - 120 milliliters.
Cooking technology:
- Prepared carrots are cut into thin strips.
- Salt and granulated sugar are poured onto the carrots.
- Stir the mixture so that the carrots start juicing.
- Finely chopped onions, garlic are added to carrots, spices are added.
- Mix again and let it brew for fifteen minutes.
- Add oil and vinegar, mix again and send under a press. During preparation, the mixture is sent to the refrigerator for a day.
- After a day, the mixture can be put in jars and closed.
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