An excellent opportunity to preserve the summer harvest, grown with such difficulty and care, is to use recipes " Pickled carrots with onions" In addition to onions, other vegetable components are also used for this, or the preparation is generally prepared in the so-called “pure form” - without additives. These methods are especially convenient when there is absolutely no place to store fresh root vegetables. And, besides, the recipes for rolling carrots are absolutely simple. And the proposed snack is suitable for any meat dishes and with all kinds of side dishes.
Classic pickling of carrots
For everyone culinary dish There is a classic - basic - recipe that is the starting point. And on its basis, various experiments are carried out with the inclusion of various auxiliary additives, thereby changing the taste of the completed product. So it is in the case of carotel. During the cold season, vegetables closed using this method will be used to prepare salads or as a snack. For this basic method of winter preservation you will need to take: 2-2.5 kg of root vegetables, 1 cup each of 9% vinegar and water, 50 g of table salt and granulated sugar, 4-5 cloves of garlic and 8-10 allspice peas.
And, first of all, the glass sealing container is prepared; it is washed thoroughly and sterilized. For this amount of products you will need about six 0.5 liter jars. Karotel is also thoroughly cleaned and washed. Then it is cut arbitrarily into several parts or cut into strips of any width or circles. Small fruits can be left whole. Garlic cloves are peeled and placed in jars. Also, the spices and herbs selected for the recipe are distributed into previously prepared containers. Carrots are laid out on them, filling the jars almost to the top.
Next, the container is filled with boiling water, covered with lids and left for 10 minutes to infuse and release the aromas of the spices. After draining the liquid after the specified time, a marinade mixture is prepared from it with the addition of granulated sugar and salt. Having boiled the solution, add table vinegar and after half a minute of boiling, remove the liquid from the stove. Filled jars are filled with literally boiling marinade, and “Pickled carrots” recipe rolls up. The preservation is placed on the lids, wrapped in a blanket and left to cool slowly, after which it is taken to the pantry or cool cellar for storage.
"Carotel in marinade"
From such a wonderful root vegetable, many seams are made, including dressings, snacks... But marinades are a special category! Then, in winter, they are used to cook soups and cabbage soup, and make Korean dishes; and they’ll just go under the potatoes instantly. And preparing this treat is as easy as shelling pears! Small, moderately young root crops are selected for it; You won’t have to cut them later, as they will go whole. They clean themselves; those that are larger are chopped or chopped into pieces, but rather large ones. Garlic can add spiciness and flavor to the recipe. It is with this that the carrots will turn out to be piquant and unusually tasty. You will also need mustard, horseradish leaves and clove buds. Greens are added at will and at your own choice. You should be careful with spices, not overdoing it and only enriching the appetizer. By the way, you can also flavor root vegetables with hot peppers.
Having prepared the necessary ingredients, the carrots are packaged in jars, putting 2-3 cloves of garlic, seasonings and herbs in them in advance. Now the filling is being prepared. For it, the following proportion of components is observed for 2 kg of orange vegetables: 1.5 liters of water, 200 ml of vinegar 9% or 250 ml of 6%, 100 ml of simple refined butter, about 220 g of granulated sugar. Add non-iodized coarse table salt in the amount of 3-3.5 tbsp. The more salt, the more rich the seaming will be " Pickled carrots for the winter" The water for pouring is boiled and sugar and salt are poured into it, after which the solution is again brought to the boiling point. Foam that appears on the surface must be removed with a spoon. The marinade is infused for a couple of minutes over low heat and poured into jars with carrots, into which oil and table vinegar are first poured. And finally, the container is placed to be sterilized for 20-30 minutes. Having been hermetically rolled up, it is removed for long-term storage; or it can be covered with nylon lids and placed in the refrigerator.
"Canned sun"
The dish prepared according to the following recipe is no less tasty and juicy. For some, it will even outshine. So, according to the culinary method, the carotel is cleaned, washed well and immersed in slightly salted boiling water for 5-7 minutes. Then the vegetables should be cooled under cold running water and cut into thick slices; or how Korean pickled carrots blanks, they are cut into strips. The cuttings are placed in jars along with spices (dill seeds, a pinch of cinnamon, horseradish leaves and black peppercorns). The list of spices can be supplemented for greater expressiveness of flavor. It is advisable to take liter or half-liter containers for the mentioned workpiece.
For pouring, it is recommended to choose for 1 liter of water: 60 (2 tbsp) salt, 100 g sugar, 1-1.5 tbsp. vinegar essence. After boiling the liquid, it is poured into a container. Jars of carrots are sterilized for half an hour (cut into strips - 5 minutes less) and rolled up.
"Carrots with spicy marinade"
For garlic, an indispensable winter treat, you need to prepare: 2 kg of caroteli, ½-1 bitter pod, 1 liter of water, 50 g each of salt and sand-sugar, 5-6 large cloves of garlic, about 8 allspice peppers and 1 glass 9% ocet.
And, for starters, the carrots are peeled; if the recipe uses young root vegetables, then they are simply washed thoroughly with a brush, without removing the top layer from the fruit. Then the orange vegetables are cut into bars, strips or circles of arbitrary thickness. Next, prepare the seaming container, which is better to take a small container so that when you open the seamer you can eat it immediately. If preserved food is stored open for a long time, it may deteriorate. So, the containers are washed with soda, rinsed, calcined and dried.
The garlic is peeled and chopped into thin petals. In principle, garlic can be added unchanged. Spices and bitter pepper, finely chopped into cubes, are added with it at the same time. Carrots are placed on top of the spicy additives, and the jars are filled with broth. In this state, they must sit for at least 10 minutes, and the liquid is drained back into the pan. A marinade is made from the drained mixture by dissolving grains of sugar and salt and pouring in vinegar. The filling is boiled for 10 seconds and poured into jars. Pickled carrots instant cooking roll up with clean tin lids. Conservation is wrapped and when room temperature left to cool.
"Marinated salads with carrots"
In addition to the methods described, carotel is closed in a marinade and in the form of various salads with various additives. The following recipes will reveal the secrets of their preparation. It is perfectly preserved all winter in the refrigerator or other cold place without harming its taste. So, on to the first one salad with pickled carrots you will need: 2 kg of orange root vegetables, 1 kg of ripe tomatoes, 2-3 cloves of garlic, a pinch of cloves and ground coriander, 10 black peppercorns, 1 tbsp. salt, 2 tbsp. sugar, 2 tbsp. table vinegar and 100 ml of lean clarified butter.
Tomatoes for harvesting are selected that are quite ripe and fleshy. They need to be turned through a meat grinder. And additionally rub the resulting puree through a sieve to remove unwanted pieces of peel and seeds. Carrots are washed, peeled and grated on a coarse grater. Then it is simmered in hot oil until cooked. Added to frying tomato puree and add chopped garlic. The mixture is simmered for 15-20 minutes at a moderate boil, and spices are poured into it and vinegar is poured into it. After keeping the dish on the fire for another minute, it is removed into the slabs, placed in jars and hermetically sealed. The described snack is rather called preservation in tomato juice with spices. And it can be supplemented with the same herbs and other ingredients according to your own taste.
In the next salad, the combination occurs with beets. And on average, for 1 kg of carotel you will need: 1 kg of beets, onions, tomatoes and apples, spices and 250 ml of sunflower oil. In principle, all the ingredients from which it is made are listed, but in this dish they will be presented in the form of large cuts.
Root vegetables for salad are washed, peeled if necessary and cut into cubes. Or they can be grated on a coarse grater. Apples without peel are cut into cubes. The bulbs are crushed into half rings; and tomatoes - in convenient small slices. The prepared components are mixed and simmered for 1-1.5 hours, stirring them from time to time. Cooking is completed by adding spices and sealing the finished dish into sterilized jars.
« Quick marinating»
Probably every housewife has her own signature dish - a culinary hit - which is eaten in a matter of minutes. Here's the recipe" How to pickle carrots quickly" can also become such a highlight among homemade preparations. The ingredients for the snack will be: 2 kg of peeled carrots, 8-10 buds of cloves, 5-6 black peppercorns, 3-4 bay leaves, 1 tbsp. mustard seeds, 2-3 cloves of garlic. And for the marinade you will need: 100 ml of lean refined oil, 200 ml of ocet 9%, 3 tbsp. salt and 200 g of sand-sugar.
You should not look at the size of root vegetables: small or large. Large vegetables are pre-cut into cubes; small ones are marinated whole. And at the same time with small fruits quick pickled carrots rather reach the desired condition. So, pre-peeled carrots are washed and dried. Then it is folded into containers of suitable volume, in which it will be marinated and stored. Peeled garlic cloves, cut into slices, peppercorns, bay leaves, mustard seeds and cloves are also sent there. About 1.5 liters of water is poured into a separate pan, boiled, and grains of spices dissolve in it. The marinade is boiled for 1 minute, and poured literally boiling into containers filled with vegetables. Immediately add vegetable oil with oceta. After cooling the workpiece, it is covered and put into the refrigerator for storage. It is prepared in a similar way. The onion is cut into rings or half rings, and, after marinating, it crunches pleasantly and dilutes the taste of the carotel.
« Carrot and cabbage salad»
The last recipe suggests preparation " Pickled cabbage with carrots", in which the ratio of vegetables and spices is so successfully selected. The ingredients for it will be: 2 kg of cabbage, 2-3 large carrots, 5-6 peas of allspice and black pepper, 4-5 cloves of garlic, 1 liter of water, 4 bay leaves, 5 cloves, 2 tbsp. table salt, half a glass of sugar, 100 ml each of oil and 9% vinegar. You can treat yourself to this recipe literally after 6-7 hours of infusion; but it’s even better if it stands for about a day and is saturated with spices. By the way, black peas can be replaced with hot peppers.
The top leaves are removed from the cabbage, and it is washed, dried and finely chopped into strips. Then the cuttings are transferred to a large saucepan. The carotel is also cleaned, washed and grated on a coarse grater, after which it should be transferred to the cabbage and mixed. Chopped garlic is also added to the vegetables. The marinade is prepared from water with spices and herbs. It is boiled, boiled for 8-10 minutes, and vinegar and oil are poured into it. After stirring, the filling cools a little, and the vegetables are poured with it. On top of the workpiece there is a plate with pressure. The dish should sit in this form until the filling has cooled completely, and you can transfer it to jars, cover with lids and refrigerate. If time is of the essence, then let it sit for a day before use. In principle, the snack can be stored for six months in the refrigerator.
Based on this technology, a wide variety of snacks and salads are made. They add greens, onions, replace fresh cabbage with sauerkraut... In winter, such a treat can only be seasoned with aromatic butter.
– a universal product. It is stewed, added to soups and stews, in fresh Salads and juices are prepared from it. In addition, carrots are very healthy, because they contain vitamin A and many others. useful substances and vitamins. In this article we will tell you how to prepare pickled carrots.
Pickled carrots recipe
Ingredients:
- carrots – 0.5 kg;
- apple cider vinegar – 100 ml;
- refined vegetable oil – 120 ml;
- sugar – 3 tbsp. spoons;
- dry mustard – 0.5 teaspoon;
- salt – 1 teaspoon;
- ground black pepper – 0.5 teaspoon;
- coriander beans – 1 teaspoon;
- parsley – 1 bunch;
- garlic – 3-4 cloves;
- bay leaf– 2 pcs.
Preparation
We clean the carrots, wash them and cut them into rings. If the carrots are too large, it is better to cut them into half rings. Place it in boiling water and cook for 10 minutes. Meanwhile, prepare the marinade: combine 125 ml of warm water in a saucepan, add vegetable oil, apple cider vinegar, pressed garlic, chopped parsley, salt, sugar and spices. Mix everything well. Place the finished carrots in a colander. Place the warm carrots in a deep bowl and fill with marinade. Leave for about 1 hour. Then we transfer the carrots into a jar, close the lid and put them in the refrigerator for 7-8 hours. Pickled carrots are ready.
Instant pickled carrots
Ingredients:
- carrots – 400 g;
- onion – 100 g;
- vegetable oil – 1 tbsp. spoon;
- vinegar 6% - 1 tbsp. spoon;
- salt, pepper - to taste.
Preparation
We clean and chop the carrots into strips. Cut the onion into half rings and fry in vegetable oil. Mix carrots with onions. Salt, pepper, pour vinegar and leave for half an hour. Before serving, sprinkle the carrots with herbs.
Recipe for pickled carrots for the winter
Ingredients:
- water – 1 l;
- sugar – 80 g;
- salt – 50 g;
- vinegar essence - 1 tbsp. spoon;
- allspice and black pepper, cloves, bay leaf, cinnamon;
- carrot.
Preparation
Wash the carrots thoroughly, peel them, put them in boiling salted water for about 5 minutes. Then cool the carrots, cut them into pieces, and put them in jars. Before this, in each liter jar you can put 7 buds of cloves, 2 bay leaves, 10 grains of black and allspice, and a piece of cinnamon.
For the marinade, add 80 g of salt, 50 g of sugar and 1 tablespoon of vinegar essence to 1 liter of water. Pour hot marinade over carrots and sterilize liter jars for 25 minutes. Then we roll up the jars with sterile lids, turn them upside down and cover. Leave it like this until it cools completely. Pickled carrots are ready for the winter. We store it in a cool place.
Korean pickled carrot recipe
Ingredients:
- carrots – 0.5 kg;
- onion – 100 g;
- vegetable oil – 60 ml;
- garlic – 3 cloves;
- coriander – 0.25 teaspoon;
- vinegar 9% - 2 tbsp. spoons;
- sugar – 0.5 teaspoon;
- salt, ground black pepper - to taste.
Preparation
Peel the carrots and grate them on a Korean carrot grater. Peel the garlic and pass it through a press. Place coriander seeds on cutting board, press with the flat side of the knife and crush. Pour the chopped coriander into the carrots, add sugar and salt, and ground black pepper. Chop the onion.
Heat the vegetable oil in a frying pan, add the onion and fry it until golden brown. Then we select the onion from the frying pan. This must be done so that the oil remains in the pan. Then pour it into the carrots. Add vinegar and mix well. We put the marinated meat in the refrigerator for 2 hours, and then you can serve it to the table.
Carrots are included in many dishes and can also be a separate dish. Most often, this vegetable is used pickled as a side dish for the main dish. How to quickly pickle carrots and make delicious rolls?
Pickled carrots: a quick option
In half an hour, the carrots will be completely ready to serve as a side dish.
Ingredients:
- 0.4 kg of fresh carrots;
- 0.15 kg onions;
- a spoonful of vinegar (6%);
- a spoon of any vegetable oil;
- ground pepper, salt.
Preparation:
Peeled carrots are cut into strips, onions into half rings. Prepared vegetables are fried in a frying pan. Add spices, salt, and vinegar to the warm vegetable mixture. After 30 minutes, add greens to the carrots and the dish is ready.
Pickled carrots for the winter
When guests are on the doorstep, it is convenient to open a jar of pickled carrots and put the contents out as a salad or a side dish for meat.
Ingredients:
- 90 g granulated sugar;
- 50 g salt (without additives);
- 1 liter of water;
- 30 g of vinegar essence (about a spoon);
- cinnamon pod, whole cloves, black pepper, allspice, bay leaf.
Preparation:
First you need to peel and wash the carrots, after which they are immersed in salted boiling water for 5 minutes. Then the carrots need to be cooled and cut into cubes in any other form.
Next, prepare the marinade for preservation - salt, sugar and vinegar essence are dissolved in a liter of water and brought to a boil. The hot marinade is poured into jars so that the carrots are covered with liquid. Liter jars with carrots are sterilized for about 25 minutes. Cover the jars with sterilized lids, roll them up and turn them upside down. The rolls should cool under a warm blanket, after which the jars are put away in a cool place.
Pickled carrots (Bulgarian recipe)
Carrots prepared according to this recipe have a sharper taste.
Ingredients:
- carrots (the quantity depends on the capacity of the jars);
- 60 g peeled garlic cloves;
- 200 ml vegetable oil;
- 100-120 ml table vinegar.
The marinade contains 1 liter of water, 2 tablespoons of sugar, a spoonful of salt.
Preparation:
Carrots (peeled and washed) are cut into circles, the thickness of which is slightly less than 1 cm. The prepared carrots should be placed in boiling water and boiled for 3 minutes, then taken out and allowed to dry.
Vinegar and vegetable oil are poured into a jar, carrots and garlic cloves are laid out (no need to cut them). Next, prepare the filling, bring it to a boil and pour hot carrots. Next, the jars with the blanks are sterilized for 15 minutes.
If desired, the recipe can be supplemented with cloves, cinnamon or other spices.
Only the deaf did not hear. Carrots, although they often carry the epithet “sweet,” are not averse to taking salty or spicy foods into your company.
Such flexibility is an endless field for creating salads and snacks.
Pickled carrots are often accompanied by garlic and coriander. It would seem like a typical recipe Korean salad“Carrot-cha”, but no!
There are so many such salads that there are dozens of them.
Pickled carrots with garlic - general cooking principles
Pickled carrots with garlic can be prepared not only for everyday use; such a snack can also be preserved for the winter or prepared for long-term storage in the refrigerator.
The root vegetable, thoroughly washed with water, is peeled and crushed according to the recipe. Most often, carrots are cut into narrow rings, thin long slices, or rubbed with a special grater, turning them into long straws. You can use special corrugated knives for cutting, which will give the cutting an aesthetic appearance.
Garlic is crushed on a fine grater or with a press, cut into thin slices or finely chopped with a knife.
Carrots are often marinated not only with garlic, but also with other vegetables, thereby obtaining more original snacks. For example, beets marinated with carrots give the appetizer dish an original pink tint, and eggplants complement it with a unique mushroom flavor.
Spices and seasonings must be added to the marinade and prepared with various types vinegar or vinegar essence. Refined sunflower oil must be added to the marinade prepared for canning.
Pickled carrots with garlic can be served on their own as an appetizer or added when preparing main courses or salads.
Canned pickled carrots with garlic
Ingredients:
750 grams of fresh carrots;
150 ml lean, well-refined oil;
120 gr. peeled garlic;
750 ml filtered or spring water;
Granulated sugar - 40 grams;
20 gr. rock salt;
70% vinegar essence - 15 ml.
Cooking method:
1. Rinse and rinse the carrots, peel and rinse well again. Using a regular or figured knife, cut the vegetable into thin rings. Recommended thickness is from 0.3 to half a centimeter.
2. Place the carrots in a large bowl and cover with freshly boiled water. After three minutes, drain the water and dry the vegetable pieces by transferring them to a wide colander.
3. Separate the garlic into cloves, peel the cloves from the outer shell and finely chop with a heavy, sharp knife.
4. Mix cooled and dried carrots with garlic. Add vegetable oil and, after mixing thoroughly, place in prepared half-liter jars. Fill the containers by lightly tamping the vegetable mass, leaving one and a half centimeters to the neck.
5. Dissolve granulated sugar and salt in boiling water. Quickly bring the solution to a boil, set aside from the heat and immediately add vinegar essence into it, stir.
6. Pour the slightly cooled marinade over the carrots packaged in jars and close, without rolling them up, with sterile lids.
7. Carefully, so that the lids do not fall, place the jars in a wide saucepan on a wire rack. Carefully fill them up to the shoulders with warm water.
8. Sterilize the containers with boiling water for 25 minutes, then seal the lids tightly with a key, turn the seams onto the lids and keep in this position until completely cooled.
A simple snack recipe for pickled carrots with garlic
Ingredients:
350 grams of medium-sized carrots;
Two large spoons 5% apple cider vinegar;
Table salt, coarse - 2 tsp. with a small slide;
A spoonful of sugar;
Coriander ground in a mortar - 0.3 tsp;
1/2 tsp. hand ground (grated in a mortar) black pepper;
A third of a spoonful of whole cumin.
Cooking method:
1. Using a special vegetable peeler, cut the peeled and thoroughly washed carrots lengthwise into thin long strips and place them in a bowl.
2. Pour boiling water and drain the liquid without delay. Dry the vegetable strips to remove moisture on a sieve or colander and place back into a dry container.
3. Add sugar mixed with salt, add spices, press or grate the garlic into a fine grater. Rub everything lightly with your hands, then add vinegar and mix thoroughly.
4. Leave the bowl of pickled carrots for half an hour to reach the desired degree of marinating and serve.
5. If you put such a snack in a dry jar and put it in the refrigerator, covering it with a nylon lid, it can be stored for several days, almost without losing its taste.
Snack pickled carrots with garlic and herbs without preservation
Ingredients:
1 kg of fresh medium-sized carrots;
One glass of vegetable oil;
Large head of garlic;
Coriander, whole grains - 2 tsp;
150 grams of sugar;
Large spoon of fine salt;
Two bay leaves;
A large bunch of young tender parsley.
Cooking method:
1. Cut the juicy carrots into rings half a centimeter thick and place them in boiling water. After boiling, at a moderate heating temperature, boil for seven minutes, pour from the pan into a colander and cool.
2. Mix a glass of cold drinking water with vinegar and sunflower oil. Add salt and sugar to the solution, lower the bay leaves, and add finely chopped herbs.
3. Disassemble the garlic, peel, grate with a fine grater and add to the marinade, stir.
4. Place the dried blanched carrots in a clean glass jar, fill with the prepared marinade and, tightly sealing with a nylon lid, place in the refrigerator for 8 hours.
How to cook delicious pickled carrots with garlic and sesame seeds in Korean
Ingredients:
Peeled carrots - 2 kg;
50 grams of sugar;
A glass of 9% food vinegar;
230 ml refined oil;
30 gr. coarse non-iodized salt;
Red chilli pepper, coarsely ground by hand, garlic - to taste;
Coriander grains, sesame seeds - 1/2 tsp each.
Cooking method:
1. Grate the prepared vegetable into thin long strips on a special grater for Korean carrots.
2. Add salt mixed with sugar, pour in vinegar and, after mixing well, let stand for about half an hour so that the carrots release their juice.
3. Grind the coriander in a mortar or rolling pin and, along with ground red pepper and sesame seeds, add to the carrots and stir.
4. In a frying pan or small cauldron, heat the oil well and, without waiting for wisps of smoke to appear, pour it over the carrots, stir and leave to cool. The oil must be well calcined; if you pour it unheated, the taste of the dish will change significantly.
5. Press the garlic into the cooled carrots, mix and transfer everything into a dry container, seal it tightly and leave in the cold for 6-8 hours.
6. If you have a marinator, use it; this will significantly reduce the marinating time. Place the prepared appetizer in the marinator and marinate it in three cycles, lasting up to 25 minutes.
Pickled carrots with garlic and beets for the winter - “Yakhontovaya”
Ingredients:
500 gr. juicy carrots;
Small burgundy beets - 500 grams;
200 grams of garlic;
Cold-pressed olive or vegetable oil - 200 ml;
A liter of very clean drinking water;
300 gr. coarse salt;
60 grams of white sugar;
25 ml of edible vinegar essence;
Black pepper and bay leaf.
Cooking method:
1. Using a brush, thoroughly rinse the vegetables, remove the peel and cut into thin pieces of any shape: rings, sticks, flowers - as your heart desires.
2. Boil water in a large saucepan, place pieces of vegetables in it and simmer over low heat for no more than five minutes. Place the blanched vegetables on a sieve and dry them to remove any remaining moisture.
3. Finely chop the peeled garlic or cut into thin slices.
4. Transfer the vegetables to a bowl of suitable size, add bay leaf, garlic and pepper. Pour in the vegetable oil, mix thoroughly and pack into half-liter jars, filling them almost to the top.
5. Prepare the marinade: boil the required volume of water, pour sugar and salt into it, stir until they are completely dissolved and boil again.
6. Remove the brine from the heat, immediately pour vinegar into it and, stirring well, pour the prepared marinade into jars filled with vegetables.
7. Cover the containers with lids and immediately sterilize in boiling water for exactly 25 minutes. Seal and set aside to cool, inverting the canning onto the lids.
A simple recipe for pickled carrots with garlic and eggplants
Ingredients:
800 grams of juicy carrots;
A kilogram of medium-sized eggplants;
90 ml table 9% vinegar;
Celery greens - 4 sprigs;
Three onions;
Garlic - large head;
Oil high degree cleaning - 160 ml;
Three sweet peppers;
100 grams of sugar;
One and a half tablespoons of salt.
Cooking method:
1. Cut the garlic into thin slices, the onion into half rings, and the eggplant into centimeter-thick rings. Grate the carrots on a special vegetable grater for making Korean salads.
2. Place two sprigs of celery and sliced garlic at the bottom of a deep container. Spread the eggplants, quickly fried in a dry frying pan, evenly on top. You can not fry the vegetable rings, but blanch them in a boiling saline solution for three minutes. Then dry well.
3. Place thin strips of carrots on top of the eggplants, and blanched sweet pepper rings on top of them; place the remaining celery on top. If the eggplants are fried, it is also better to brown the peppers.
4. Combine a little more than half a glass of water with oil, add vinegar, bulk ingredients and place on high heat. As soon as the sugar and salt dissolve and the marinade boils, pour it over the vegetables placed in a bowl and leave in a warm place for three hours. Then cool by placing in the refrigerator for 2-3 hours, and you can serve.
Pickled carrots with garlic - cooking tricks and useful tips
For pickling, try to choose medium-sized, “pot-bellied” root vegetables with a pronounced color. This is the kind of carrot that turns out juicy.
Do not use pale, large, or loose-fleshed ones. The snack will not only be dry, but may even taste bitter.
Be sure to blanch the chopped root vegetable so that it softens slightly. The time of this procedure depends on the thickness of the pieces and can take from a few seconds to three minutes.
There is no need to blanch, since the chopped root vegetable is poured with boiling oil.
Carrots are a simple and familiar vegetable. In our diet it is present in different types almost every day. And the red root vegetable is available at any time of the year. The price is relatively high only when the first young carrot appears on the shelves. This is probably due to the fact that preparations from carrots themselves are rarely made (although they are included in most salads that we prepare for the winter) and completely in vain. An example of this is the famous and popular Korean carrots. But this is not the only recipe by which it can be prepared. Carrots prepared for future use are no less tasty and healthy than all other vegetables. It will add variety to our daily table and save time on preparing other dishes, for example. In this material you will learn how to pickle carrots.
Korean pickled carrots
This dish can be prepared for future use without heat treatment, which is very convenient. Since it requires enough time to prepare, you can periodically make a batch for a week or 10 days when you see that the preparation is coming to an end. Generally made with enough vinegar korean carrot Stores in the refrigerator for up to two weeks in a tightly closed container.
Most probably know how to cook it, but everyone still has their own subtleties of preparing this dish. Here is one of the recipes.
For 2 kg of peeled carrots, take 250 ml of nine percent vinegar, 2 tablespoons of granulated sugar, a tablespoon of coarse salt, a glass of refined vegetable oil, and also ground red pepper to taste (preferably coarsely ground), crushed coriander in a mortar, sesame seeds and garlic. You can take ready-made spices for Korean carrots, but regulate the amount yourself, as it may turn out too spicy.
Three carrots on a special grater and mix with sugar, vinegar and salt. Set the bowl aside for about half an hour so that the carrots release juice. Then add spices: red pepper, coriander, black pepper - if desired. Very delicious dish made with sesame seeds fried in a dry frying pan. Heat the oil in a frying pan, but not to the point of smoking, and pour the hot oil over the carrots and stir. This is important because with unheated oil the taste will not be the same. Garlic, finely chopped with a knife or squeezed through a garlic press, is added to the completely cooled carrots. How much to put depends on your taste.
Many of us have kitchens equipped various techniques. You won’t surprise anyone these days with a blender, coffee grinder or food processor, but the device called a marinator is not yet known to everyone. And it allows a process that takes several hours to be reduced to minutes. Quick pickled carrots can be prepared using a marinator in a maximum of half an hour. The operating principle of the device is based on vacuum. Air is pumped out from the chamber where the marinating process takes place, which significantly speeds up the process. Cooking Korean carrots in it will take 2-3 cycles of the device or 18-27 minutes. Pickled cabbage and other salads can also be quickly prepared in it using marinade.
Instant pickled carrots
Such carrots are not stored for future use for a long time, but are prepared for immediate consumption. It cooks quite quickly, thanks to the unusual cutting. We will need a couple of medium-sized carrots (approximately 300-350 g). For this amount we take 1 teaspoon of sugar, 1 heaped teaspoon of salt, 1-2 tablespoons of apple or balsamic vinegar(five percent vinegar, the exact amount is difficult to specify, as it depends on your taste), ground coriander, cumin seeds and ground black pepper, about 0.3-0.5 teaspoons of each spice.
Wash the carrots, peel them and cut them lengthwise into thin strips using a vegetable peeler. Pour boiling water over chopped carrots. You can put it in a bowl, pour boiling water and immediately discard it in a colander. Let the water drain thoroughly. Add spices, salt, sugar to the carrots and rub with your hands, then add vinegar and mix. We set the bowl with the vegetable aside for half an hour, after which the dish is ready and you can serve it on the table. Add vegetable oil if desired. Placed in a jar, these carrots can be stored in the refrigerator for several days.
Pickled carrots, recipe which will be given below, takes a little longer to prepare. You can prepare this delicious and simple snack from evening to morning, or vice versa, do it in the morning, and by evening it will be ready. For 1 kg of carrots we will need to take a glass of vegetable oil and the same amount of apple cider vinegar, a head of garlic, one teaspoon each of mustard powder and ground black pepper, 2 teaspoons of coriander grains, a tablespoon of salt, granulated sugar 100-150 g or to taste , a large bunch of parsley (or cilantro), 2-3 bay leaves.
Wash and peel the carrots, cut into rings or half-rings about half a centimeter thick and cook in boiling water for 5-7 minutes. Immediately place the finished carrots in a colander and let the water drain thoroughly. While the vegetables are cooking, prepare the marinade. Combine a glass of cold boiled water, a glass of oil and a glass of vinegar, add finely chopped herbs, squeeze out the garlic and add all the other spices. Place the carrots in a clean jar, fill with marinade and seal tightly with a lid. We put the workpiece in the refrigerator, and after 8 hours it can be served. A carrot prepared in this way along with tomatoes will serve as an excellent snack.
Pickled carrots with onions can be prepared for direct consumption, as well as as a preparation for the winter. The recipe has variations depending on how spicy you prefer it. If you are not a fan of too spicy dishes, then this recipe will suit you: take 1 kg of carrots and onions in any ratio, you can take them in half or 300 g of onions for 700 g of carrots. It is better to take small shallots as whole onions, but you can also cut regular white shallots into large rings or half rings. We prepare carrots as follows: wash the root vegetable, peel it with a vegetable peeler or a stiff brush and cut it into rings or stars 0.5-0.7 cm thick. To prepare the filling, we need 2 tablespoons of sugar per 1 liter of water, 1 tablespoon of salt, 2 tablespoons of vinegar, 1 tablespoon a spoonful of a mixture of coriander seeds, cumin, cumin. Boil water and put all the necessary ingredients there. Place the onions and carrots in layers in a jar and pour boiling marinade, cover with a scalded lid and place to sterilize in a saucepan with hot water. Sterilize for 10-20 minutes depending on the size of the jar (0.5 liter or 1 liter).
For those who like it spicier, put it in the bottom of the jar hot pepper whole or several rings of chopped capsicum. Large peppers without seeds will make the dish moderately spicy, and small peppers with seeds will give the preparation a spicy-hot taste.
Can be prepared for direct consumption salad with pickled carrots and onion oil. It is not at all difficult to prepare. Grate the peeled carrots on a coarse grater, add salt and vinegar. If desired, if the carrots are not very sweet, then sugar can be added to taste.
Proportions: for 1 kg of carrots, 8 tablespoons of vinegar 9%, 1 heaped teaspoon of salt. Mix everything thoroughly, cover the bowl with a lid and place in the refrigerator overnight. In the morning, fry about a tablespoon of coriander seeds in a dry frying pan, so that the smell comes out, but do not fry too much. Grind the fried coriander in a mortar or blender, but not to dust, and add to the carrots. Fry the finely chopped onion in a frying pan with heated vegetable oil until transparent, strain the oil through a sieve and add it hot to the salad. Onions can be used in other dishes. The salad can be stored in the refrigerator for several days.
Pickled cabbage with carrots
Cabbage and carrots are a classic combination. Usually cabbage is salted, which creates a natural preservative - lactic acid. But this process lasts several days and has its own subtleties. If you want to cook cabbage quickly, you can marinate it. For a two-kilogram head of cabbage, we need a couple of medium carrots.
For the marinade per liter of water, take 2-3 tablespoons of granulated sugar, a couple of tablespoons of coarse salt, as well as bay leaves, black pepper and allspice peas (3-5 peas each) and half a glass of refined vegetable oil and nine percent vinegar. Shred the cabbage into thin strips, grate the carrots on a coarse or Korean grater, lightly crush them in a bowl and put them in a clean, dry, or preferably sterilized, jar. Heating it over steam for 5 minutes is not that difficult.
Heat the water for the marinade and put the spices in it, boil for 5 minutes, then add vinegar and vegetable oil, bring to a boil again and cool slightly. The marinade should be hot, but not boiling water. Carefully pour the marinade into the jar. We are in no hurry to prevent the bank from bursting. After the jar has cooled completely, place the dish with cabbage in the refrigerator, first covering it with a plastic lid. The dish is ready to eat in a day. It can be stored in the refrigerator for up to a couple of weeks.
Not bad prepare pickled carrots for the winter. And then you won’t be put in an awkward position by unexpectedly arriving guests, and you won’t have to rack your brains over the side dish. There are several recipe options that will allow you to prepare a semi-finished product or a ready-to-eat dish.
Spicy lovers can cook carrots with ginger.
For 2 kg of carrots we will need 1 ginger root (don’t bother with the size, choose the one you like - smaller or larger).
For the marinade: 1.5 cups of water, the same amount of vinegar, 0.75 cups of granulated sugar, bay leaf, chili pepper in pods, anise or cumin, or black pepper, or star anise. I'm not a fan of anise, so before adding it, make sure that this spice is acceptable to you. Peeled root vegetables can be grated on a Korean grater or chopped into thin strips using a vegetable cutter (then the appearance will be the same as that of pickled ginger, which is sold for sushi).
Let the water for the marinade heat up, meanwhile prepare the root vegetables. IN hot water add sugar, prepared ginger and vinegar, boil for a couple of minutes, then add prepared carrots and boil for another couple of minutes. In pre-sterilized jars, place a pepper pod, bay leaf and selected spices on the bottom, and add hot carrots and ginger with a spoon to the neck along with the marinade. Cover with a lid and place in a pan of hot water to sterilize. Sterilization time is 10-20 minutes depending on the size of the jar. We seal the finished product, turn it over onto the lid and wrap it, and after cooling, put it away for storage.
Pickled carrots for the winter can be prepared according to this recipe: for 1 kg of carrots, take for the marinade a glass of refined vegetable oil, a glass of water, 2 tablespoons of nine percent vinegar, 1-2 tablespoons of sugar or honey, a couple of bay leaves, 4-5 peas of allspice, 2- 3 cloves, star anise. The carrots are thoroughly washed, peeled and cut into circles up to a centimeter thick. The mugs are blanched in boiling water for a couple of minutes and drained in a colander. Spices are placed at the bottom of a sterilized jar, carrots are laid out and marinade is poured over. Then cover with a scalded lid and place for sterilization for 10 to 20 minutes, depending on the size of the jar. If desired, you can replace the oil with the same amount of water and take another set of spices, for example, 2 bay leaves, 1 teaspoon of dry oregano, 3-4 cloves of garlic, 3-4 black peppercorns.
To make a semi-finished product for salads, where boiled carrots are present, or for a vinaigrette, you can not use spices at all, and prepare the marinade according to this recipe: for 1 liter of water, take 1.5 level tablespoons of salt and 1 tablespoon or teaspoon of sugar, 1 tablespoon nine percent vinegar or a couple of tablespoons of lemon juice. In this case, you don’t have to cut the root vegetables or cut them quite large; then increase the blanching time to 3-5 minutes. This preparation can also be used for cooking.