You can store vegetables and fruits for the winter not only in fresh (raw) form, but also canned. Compotes and juices, jams and salads, caviar and pickles - you can enumerate literally endlessly. But we now pay attention to such a root crop as a carrot.
Carrot in marinade
This wonderful vegetable, literally a storehouse of vitamins, is often included in the assortment of salads, dressings for borsch and soup. Let's talk about them next time. And now we will discuss how to make pickled carrots. For the winter it is quite convenient to use for cooking Korean, and the first dishes are good to put, and just like a delicacy snack it instantly. It is prepared in this way. Young, small root crops well clean, they go to the banks entirely. Larger will go to the shredder - cut them into mugs or slices, quite large. To get a fragrant and sharpened carrots, marinated for the winter, as spices you will need garlic. And, of course, sweet pepper. You can take horseradish leaves, mustard, clove inflorescences. Take them in random order, but do not overdo it. What else is "tendered" carrots, marinated for the winter, so it's hot pepper (in pods). But be careful with him, too. The snack can get too peppery. Prepared carrots are packaged on cans, putting on the bottom greens, garlic (2-3 teeth per container), seasoning. Now fill. The proportions for it in this recipe are based on the calculation that carrots are taken in a volume of 2 kg. In this case, water should be a half liter, sugar - 200-220 g, vinegar (if 9%, then enough glass for 200 g, and if 6%, then 250 g). Salt - from 3 spoons, canteens. Love the taste rich - ripen with a slide, the classic - then without. Put in a pour and vegetable oil, 100 g. So, so: the water boils, salt is poured into it with sugar, and again it is brought to a boil. The foam is removed. After 2-3 minutes, pour the marinade, without removing from the fire, to the banks. In them, pre-pour vinegar and oil. Now let your carrots, marinated for the winter, be sterilized (half-liter cans - 20 minutes, liter - half an hour), and roll it. As an option - an appetizer, when cooled, can be stored in the refrigerator. In this case, you can simply close it with capron lids, and not roll it up.
Sun in the banks
Very tasty it turns out and such pickled carrots - the recipe is offered. Root vegetables to wash and send minutes for 5-6 in boiling water, pre-salt it. Then cool under the tap and cut into circles. Pack to cans. Add the spices: a little cinnamon and dill seeds for the smell, black pepper and horseradish leaves - for a more intense, pronounced taste. Tara is better to take a small, not more than 1 liter. By the way, you can rub the vegetables with straw, and when your pickled carrots will open in the winter, it will not yield to the Korean one. For pouring on a liter of liquid, 2 tablespoons (60 g) of salt are consumed, 4 sugars are the same (100 g), acetic essence (70% concentration) - 1-1.5 tablespoons. Prepare the marinade and hot pour over the jars. Sterilize them (half a liter - 20 minutes, liter - half an hour.If the carrot is dry, then for 5 minutes less possible) and roll.
Now you know how to prepare carrots, marinated for the winter. Snack happens - you lick your fingers!