Winter carrot salad recipes: 12 options for harvesting and a way to “cheer” a vegetable company with mayonnaise

The homeland of the famous orange root crop is considered to be the southwestern part of Asia, but today several dozen types of vegetables are grown in almost all corners of the world. For conservation, you should choose varieties of the late ripening period - they are more juicy and have the maximum amount of nutrients. Carrots are perfectly stored fresh, but if there is not enough space in the pantry of the apartment, then canned salad or caviar from carrots for the winter will save the situation. Prefabricated vegetables can be added to various dishes or used as an independent vitamin snack.

Beneficial features

Carrots in jars with a short heat treatment retain a large amount of minerals and vitamins. Doctors recommend its use for vitamin deficiencies, low hemoglobin, vision problems, and cardiovascular diseases.

• Eye health. The high content of vitamin A (beta-carotene) has a beneficial effect on improving vision, prevents the appearance of night blindness and other eye diseases.
• Slowing down skin aging. Regular use of the vegetable prevents the early appearance of wrinkles, improves complexion, makes the skin soft and more elastic.
• Improving liver and kidney function. The presence of carrots in the diet helps to cleanse and renew liver and kidney cells. The orange fruit has choleretic and diuretic properties, is able to gently remove sand particles from the kidneys and bladder and prevent the appearance of gallstone disease.
• Strengthening the cardiovascular system. The use of the product stimulates the blood supply to the brain, lowers blood pressure and cholesterol, reducing the risk of stroke by 50%. Potassium contained in carrots prevents the formation of vascular thrombosis and varicose veins.
• Oncology Prevention. One carrot per day reduces the chance of getting cancer by up to 40%. And in patients with an existing cancer, the growth of cancer cells is markedly reduced.
• Normalization of digestion. Rich in fiber, orange vegetable is the main in the diet of overweight people. The use of carrots normalizes the metabolism of carbohydrates in the body, promotes the timely cleansing of the intestines, removes toxins, and helps with the appearance of hemorrhoids.

Winter carrot salad: step by step recipes

Original and tasty, and most importantly, healthy recipes for carrot fat perfectly fit into any side dish. At home, the amount of vegetable ingredients in the composition can be changed to taste. So, to achieve a more carrot color, the main vegetable in the salad should be larger. Vinegar, which plays the role of preservative in every recipe, can be replaced with citric acid. A glass of vinegar is equal to one small spoon of lemon.

With sweet pepper

Features An elegant recipe for a salad of carrots and peppers for the winter comes from bright carrots and colorful slices of fresh pepper. Juicy vegetables, having undergone heat treatment and preservation procedures, acquire a new rich taste and retain up to 70% of their vitamins.

You will need:

• red carrot - 400 g;
• fresh Bulgarian pepper - 500 g;
• purified oil - 150 ml;
• granulated sugar - 50 g;
• coarse crystalline salt - 50 g;
• table vinegar - 50 g.

Action plan

1. Peel the carrots, chop in the form of small cubes.
2. Pepper cut into squares a little larger than carrots.
3. Combine the vegetables with sugar and salt, leave for 15-20 minutes to let the juice go.
4. Pour in oil and simmer over low heat for half an hour.
5. Add vinegar and boil for an additional ten minutes.
6. Transfer to pre-prepared sterilized jars and roll up.
7. Cool the inverted jars under the rug and send to a cool place.

Hot Korean

Features Spicy carrots will be a welcome guest at the festive and everyday table. In a simple and quick recipe without boiling and stewing, seasonings can be added to taste by adjusting the severity of the snack. Optionally, in a Korean salad, you can put beets in the same proportion as an orange vegetable.

You will need:

• sweet carrot - 1.5 kg;
• onions - 0.3 kg;
• garlic - 50 g;
• olive oil - 50 ml;
• apple vinegar - 50 ml;
• granulated sugar - 100 g;
• table salt - 30 g;
• ground black pepper - 5 g;
• ground coriander (cilantro) - 20 g;
• dry oriental spices to taste - 10 g.

Action plan

1. Grind carrots on a grater for vegetables in Korean.
2. Chop garlic and onion finely, send to grated carrots.
3. Add all spices, sugar, vinegar and butter, mix thoroughly.
4. Cover the container with cling film and send to marinate in the refrigerator for a day.
5. Arrange in clean jars, cover with lids on top.
6. Pasteurize cans in boiling water for ten minutes and tightly roll up.
7. Before serving, a savory appetizer can be sprinkled with herbs or sesame seeds.

With eggplant

Features Vegetable homemade preparation of carrots, eggplant and onions is a healthy low-calorie snack that goes well with meat or a potato side dish. The recipe can be varied by adding mushrooms and zucchini to the vegetable trio. It is prepared without sterilization.

You will need:

• carrot fruits - 2 kg;
• young eggplant - 2 kg;
• onion heads - 1 kg;
• frying oil - 0.5 l;
• chili pepper and garlic - at the discretion;
• table salt - about 50-70 g;
• sugar - 80 g;
• table vinegar - 50 ml.

Action plan

1. Grated carrots with a small amount of oil, lightly fry in a hot pan.
2. Feather the onion, finely chop the chilli with garlic.
3. Peel the blue vegetable and cut into cubic pieces.
4. Send chopped ingredients to carrots.
5. Add butter, sugar and salt and simmer for half an hour under a closed lid.
6. Pour vinegar into the vegetables, carefully move and remove from the stove.
7. In a sterilized container, spread out the salad and roll up.

With onion

Features Carrot and onion salad for the winter can be served on the table as a vitamin dietary snack, as well as add to the passerovka for borscht or stew. The amount of ingredients indicated in the recipe is calculated for two liter jars.

You will need:

• medium-sized carrots - 2 kg;
• onions - 1 kg;
• garlic - four medium segments;
• refined oil - 200 ml;
• apple vinegar - 50 ml;
• granulated sugar - 300 g;
• tomato paste - 20 g;
• rock salt - about 10-15 g.

Action plan

1. Wash and peel the carrots.
2. Blanch in boiling water for about ten minutes.
3. Cool and cut into medium cubes.
4. Finely chop the onion and sprinkle with salt - so it will become softer.
5. Combine oil, tomato, vinegar, sugar in a metal container and boil.
6. Send the onion to the marinade and simmer on low heat for five to seven minutes.
7. Add carrots, chopped garlic and mix thoroughly.
8. Boil for two to three minutes.
9. Arrange the hot salad in dry clean jars, cover with lids.
10. Pasteurize for 15 minutes.
11. Roll up, store in the basement or refrigerator.

With brussels sprouts

Features Carrot salad for the winter in jars will be favorably complemented by Brussels sprouts. For harvesting, you need to choose bright green, dense, small-sized cabbage heads. Any young housewife will cope with a minimum set of ingredients and simple cooking steps.

You will need:

• orange vegetable - 1 kg;
• Brussels sprouts - 1 kg;
• salt - 20 g per 1 liter of water for the marinade;
• vinegar - 15 ml per liter jar.

Action plan

1. Chop the carrot into small cubes.
2. Boil in boiling water for five to seven minutes and immediately rinse with cold water.
3. Boil whole cabbage heads for about five minutes, cool with running water.
4. Lay the vegetables in cans in layers, pour the marinade from water and salt.
5. Pour vinegar into each jar and sterilize for 40 minutes.
6. Roll up tightly with lids and turn upside down until completely cooled.

With pumpkin

Features Amber slices of pumpkin and orange carrot will make the winter salad especially delicious. Tomatoes add sourness, and sweet pepper will complement the appetizer with freshness. Spicy spices: coriander, cloves, nutmeg will perfectly emphasize the taste. For cooking, you need a deep cauldron.

You will need:

• red carrots - 0.5 kg;
• peeled pumpkin - 1 kg;
• ripened tomatoes - 1 kg;
• fresh sweet pepper - 0.5 kg;
• onion heads - 0.3 kg;
• garlic - three cloves;
• olive oil - 200 ml;
• granulated sugar - 100 g;
• vinegar - 200 ml;
• table salt - 50 g;
• spices are optional.

Action plan

1. Cut pumpkin, onion and carrot into small squares.
2. Chop the pepper into strips.
3. Grind the garlic with a grater or garlic.
4. Skip the tomatoes through a blender or meat grinder.
5. Heat oil in a cauldron.
6. Send carrots with onions and fry until half cooked.
7. Add pepper and pumpkin and simmer for about seven minutes.
8. Pour tomato into vegetables, add salt and spices.
9. Stew for half an hour stirring.
10. Add garlic, vinegar and sugar, simmer for a couple of minutes.
11. Put the hot appetizer in cans and roll it tightly.
12. Before serving, sprinkle with finely chopped herbs or sesame seeds.

With horseradish and apples

Features An unusual carrot salad for the winter can be prepared with horseradish and apples. From quite traditional vegetables you get an appetizer with an attractive taste. Apple acidity and carrot sweet contrasts interestingly with the tart unobtrusive spicy horseradish.

You will need:

• main vegetable - 0.5 kg;
• sweet and sour apples - 0.5 kg;
• horseradish root - 0.5 kg;
• granulated sugar - 50 g;
• rock salt - 30 g;
• fruit vinegar - 200 ml;
• purified water - 400 ml.

Action plan

1. Clean all ingredients and grind with a coarse grater.
2. Stir until smooth and lay in dry clean jars.
3. Dilute boiled salt with sugar, add vinegar.
4. Pour the fruit and vegetable mixture with the resulting marinade, pasteurize for at least 15 minutes.
5. Tightly roll up filled cans and refrigerate upside down.
6. Before serving, drain the brine and season the salad with vegetable oil or sour cream.

With turnips

Features Experienced housewives are advised to preserve carrots with turnips - the presence in the diet of light vitamin salad improves the immune system and prevents colds in the cold season. If desired, grated celery root can be added to the appetizer.

You will need:

• orange root crops - 1 kg;
• turnip - 1 kg;
• fresh Bulgarian pepper - 0.5 kg;
• onions - 0.5 kg;
• garlic - five to six cloves;
• salt with sugar - a small spoon in a half-liter jar;
• table vinegar (9%) - a large spoon in a half-liter jar;
• laurel leaf - on a leaf in a half-liter jar.

Action plan

1. Peel carrots with turnips, boil until half-cooked, cool.
2. Blanch the pepper for a couple of minutes in boiling water, cool.
3. Chop the onions into thin feathers, and pass the garlic cloves through the garlic shed.
4. Cut carrots, turnips and peppers into small cubes.
5. At the bottom of the glass containers, lay one sheet of laurel and a large spoon of vinegar.
6. Dispense vegetables and arrange in banks.
7. Add sugar and salt on top - a small spoon.
8. Sterilize in boiling water for about ten minutes and roll tightly.
9. After cooling, determine in a cool place.

With tomatoes

Features A healthy salad of carrots and tomatoes for the winter tastes like lecho. The rich vegetable composition in the jar will preserve vitamins and excellent taste for a long time. Salad favorably acts as a side dish to any meat or a separate savory snack.

You will need:

• carrot root crops - 1 kg;
• ripe tomatoes - 1.5 kg;
• bell pepper - 1 kg;
• onion heads - 0.5 kg;
• purified oil - 100 ml;
• granulated sugar - 100 g;
• table salt - 30-50 g;
• table vinegar - 50 ml;
• parsley - bunch.

Action plan

1. Grind tomatoes.
2. Add spices with butter and cook for about 15 minutes.
3. Grind pepper with thin strips, onion - with small feathers.
4. Coarsely grate the carrots.
5. Send vegetables to tomato and boil for 20 minutes.
6. Add vinegar, chopped parsley and cook for another five minutes.
7. Arrange in prepared jars and tightly roll up.
8. Store in a cool place for no more than a year.

With beans

Features Very tasty and hearty carrot salad for the winter table. It is advisable to use red beans for snacks, previously soaked in water for five to six hours.

You will need:

• orange root crop - 1 kg;
• red beans - two glasses;
• onions - 0.5 kg;
• refined oil - 200 ml;
• granulated sugar - 200 g;
• rock salt - 50 g;
• essence 70% - a small spoon.

Action plan

1. Boil beans and carrots until cooked.
2. Chop the carrots with squares, chop the onion in half rings.
3. Combine with oil and spices, simmer for about 60 minutes.
4. Ten minutes before cooking, pour vinegar into the vegetables.
5. Arrange in banks and seal.

With cucumbers

Features This is a recipe for a carrot salad “Lick your fingers” for the winter. The appetizer is very easy to prepare - you do not need to stew and fry the ingredients. Thanks to a short heat treatment, cucumbers turn out to be crispy, and vegetables retain a maximum of vitamins.

You will need:

• juicy carrot - 0.5 kg;
• onions - 0.5 kg;
• young cucumbers - 2 kg;
• olive oil - 200 ml;
• vinegar - 200 ml;
• sugar - 100 g;
• table salt - 60 g;
• ground pepper mixture - optional.

Action plan

1. Cut slices of cucumbers into thin slices.
2. Grind carrots on a coarse grater.
3. Chop the onion with thin feathers.
4. In a container, combine all the ingredients, spices, oil.
5. Allow to marinate for three hours.
6. Fill clean cans tightly with salad and pasteurize for 15 minutes.
7. Close with sterilized caps.

With rice

Features A nutritious salad with carrots, rice and other vegetables will be an independent dish that can be served both in cold and in warm form. A universal and beloved by many snacks is also called a "tourist breakfast". Instead of tomatoes, you can use ready-made tomato sauce in the recipe. Four liter cans of salad will come out of the indicated amount of ingredients.

You will need:

• main vegetable - 1 kg;
• onions - 1 kg;
• rice - one and a half glasses;
• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• frying oil - 300 ml;
• table salt - 50-60 mg;
• granulated sugar - 100 g;
• vinegar - 150 ml;
• hot pepper (chili) - at the discretion.

Action plan

1. Rinse rice under running water and leave in water for a couple of hours.
2. Grind tomato fruits through a meat grinder.
3. Chop onion heads and pods of small pepper in small cubes.
4. Chop the carrots with a thin straw or coarse grater.
5. Combine all components, add oil.
6. Simmer about one hour over medium heat.
7. Send rice cereals, vinegar and spices to vegetables.
8. Extinguish vegetables half an hour in addition, stir regularly.
9. Put the salad in jars and tighten the lids tightly.

With zucchini

Features A piquant taste of the salad will give an uncharacteristic component for home preservation - mayonnaise. The sauce will “cheer” the vegetable company, make the snack hearty and unusually tasty. According to this recipe, products do not need to be stewed, boiled or fried. Despite this, the salad is perfectly stored in a cool place throughout the winter.

You will need:

• orange root crop - 0.5 kg;
• onions - 0.5 kg;
• young zucchini - 2 kg;
• refined oil - 130 g;
• mayonnaise - 200 g;
• vinegar - 130 ml;
• granulated sugar - 100 g;
• table salt - 50 g;
• ground black pepper - 5 g.

Action plan

1. Cut into squash bars, chop the onion as finely as possible.
2. Cut carrots into thin strips.
3. Combine vegetables, add all the spices, oil, mayonnaise, vinegar.
4. Lay out liter cans on the floor.
5. Sterilize in boiling water for 40-50 minutes.
6. Roll up, cover with a dense blanket until completely cooled.

Winter carrot salad recipes can be adapted to a slow cooker. To do this, place the prepared ingredients in a bowl and start the “Extinguishing” mode for 40-60 minutes, add spices according to an individual recipe.

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