Carrots are used in most different dishes: in soups and main courses, in cereals, salads, meat recipes and even desserts. It is tasty both fresh and pickled as a snack. Try several options for pickling carrots using a variety of herbs and spices.
Spicy pickled carrots with garlic and pepper
You will need:
- small carrots - 2 kg;
- coarse salt - 4 tablespoons;
- granulated sugar - 4 tablespoons;
- purified water - 2 l;
- vinegar 9% - 100 ml;
- garlic - 1 head;
- hot red pepper in a pod - 2-3 pcs.;
- peppercorns - 5-7 pcs.;
- bay leaf - 2-3 pcs.
Cooking process step by step
Prepare the carrot marinade first. Pour the water into an enamel bowl. Add salt and sugar to it. Put on fire and bring the brine to a boil, stirring occasionally to dissolve the sugar and salt.
After boiling the marinade, pour vinegar into it and turn off the heat. Pour the vinegar very carefully, as there will be a reaction with the rise of a small amount of foam. Place bay leaves on the bottom of prepared and sterilized jars.
Peel the garlic and place in each jar as well, one clove is sufficient, but you can increase the amount of this ingredient if you wish. Wash the pods of hot red pepper, peel them of seeds if desired, if you do not need a strong pungency. Cut it into pieces and place in jars.
Peel the carrots and arrange them in jars in tight layers. Pour the marinade over the spiced vegetable in the jars. Roll up the blanks with the lids you are used to. Spicy pickled carrots with garlic and pepper are ready.
Pickled carrots for the winter in jars: a simple and easy recipe
You will need:
- thin carrots - 1.5 kg;
- water - 1 l;
- salt - 50 g;
- granulated sugar - 80 g;
- vinegar - 1 tbsp. l.
- allspice and black peppercorns, bay leaves, cloves and cinnamon.
Step by step cooking
Wash thin root vegetables with a delicate skin, scrape off any damage and dirt from the skin with a knife. Next, immerse the carrots in slightly salted boiling water and leave them there for about 5 minutes. During this time, the surface layer of root crops will soften, and all harmful bacteria will be destroyed. Leave the vegetable to cool.
Put 2 bay leaves, 7 pcs. On the bottom of the sterilized jars. cloves, 10 allspice and black peppercorns, a slice of cinnamon. Cut the chilled carrots into circles or small cubes, put in jars on top of the spices.
Fill an enamel saucepan with water and put it on fire. Add sugar, salt and vinegar. Wait for the marinade to boil and dissolve the sugar and salt, then pour it into the jars of the carrots.
Cover the jars with lids and place them in a large bowl of boiling water to sterilize for another 25 minutes. After this time, roll up the jars with sterile lids, turn over and wrap something warm. Cooling down should be gradual. This blank can be stored in a closet or cellar.
Marinated carrots without sterilization: a spicy homemade snack
Instead of chili, you can cook with regular hot peppers to soften the flavor, or reduce the amount of hot vegetable indicated in the recipe.
You will need:
- carrots - 1 kg;
- water - 1 l;
- red chili peppers - 3 pcs.;
- table vinegar 9% - 100 ml;
- salt - 1 tablespoon;
- sugar - 1 tablespoon
Cooking in stages
Wash the carrots and scrape the skin off with a knife, cut the root vegetables into small cubes. Sterilize the jars. Place one red chili in the bottom of each jar. In the process of pickling, it gradually and evenly impregnates all the contents with its taste.
Pour water into a deep enamel saucepan, add vinegar, then add salt and sugar. Mix everything well until completely dissolved, put on fire and boil the marinade.
Load the diced carrots into the jars in thick layers. The tighter the pieces are tamped, the better they will marinate. Pour the boiling marinade over the contents of the jars.
Cover the blanks with plastic lids and place them in a cool, dark place for several weeks. After that, the very spicy pickled carrots will be ready.
Korean-style carrots for the winter: a classic recipe
You will need:
- onions - 100 g;
- large carrots - 500 g;
- vegetable oil - 60 ml;
- garlic - 3 cloves;
- coriander seeds - 1/4 tsp;
- sugar - 1/2 tsp;
- vinegar - 2 tbsp. l.;
- salt, ground black pepper to taste.
Step by step description of cooking
Peel and rinse the root vegetables. Grate them on a special Korean carrot grater. Peel the garlic and chop the cloves as small as possible. Crush the coriander in a mortar with a pestle or crush with a wide knife on a cutting board.
Coriander and garlic and add to carrot mass. Also add sugar, pepper and salt here. Add salt and pepper to your taste. Chop the onion finely. Place it in a preheated skillet with vegetable oil and fry until golden brown.
Remove the fried onions and use for other dishes, you will need an onion-scented oil. Try to keep it as little as possible with the bow. Pour the hot oil into the carrots.
Add vinegar to the mass and stir well all the components of the workpiece. Spread the mass in jars, tamp it tightly, close the lids and store in a cold place. Or put the dish in the refrigerator for 2 hours to make the taste more harmonious and interesting, and then serve immediately.
Pickled spicy carrots with onions at home
You will need:
- large onions - 120 g;
- vinegar - 25 g;
- carrots - 520 g;
- salt - 25 g;
- vegetable oil - 15 g;
- ground black pepper.
Cooking process in stages
Cut the washed and peeled carrots into thin slices, put in an enamel saucepan. Chop the onion in half rings and fry it in a pan in sunflower oil. Add the fried onions to the carrots.
Combine pepper, vinegar and salt. Pour this mass into a vegetable preparation and mix everything well. Let the dish sit for 20 minutes and place the finished marinated product in sterile jars. The workpiece can be closed with ordinary nylon lids, such a spicy carrot snack will be stored in the refrigerator.
Instant pickled carrots
Pickled carrots prepared according to this recipe can be served after 12 hours. The taste of the preform will be no less intense than after several weeks of normal pickling.
You will need:
- large young carrots - 2 pcs.;
- garlic - 4-5 cloves;
- sugar - 1 tsp;
- salt - 1 tsp;
- bay leaf - 2 pcs.;
- table vinegar - 25 ml;
- allspice peas - 4-5 pcs.;
- water - 250 ml.
Cooking step by step
Wash and peel the carrots. Cut it into circles, if you wish, you can give the pieces a more decorative look, such as flowers. Peel the garlic and cut the cloves into several large pieces.
Place the carrots with garlic in sterilized jars so that the vegetables fill the jar to the very top. Boil water in a saucepan and add sugar, salt and other spices to it. Boil the marinade after boiling for 10 minutes and pour the vinegar into it.
Catch bay leaves from the marinade and discard, and pour the marinade over the carrot circles in the jar. Cover them with regular lids and let the contents cool down at room temperature.
After that, you can put the workpiece in the refrigerator for 12 hours, after this time the pickled carrots will be ready, you can serve them to the table. You also need to store such a product in the refrigerator.
