We are used to making preparations from the “tops”, fruits, berries, pumpkin, and root crops, for example, carrots, are used to storing raw potatoes like potatoes. But winter preparations from carrots or other root crops can be done separately, or in a duet with other vegetables and even fruits! We always eat carrots a lot and especially in winter! How to keep a crop of carrots or other root crops for the winter? Autumn is a traditional harvesting time. And since you opened this page, then you want to know what can be done with the carrot harvest. Here are the recipes for harvesting carrots and other root crops, but this is only a small part of the great variety that can be done with the “roots”.
Pickled carrots
Marinating requires young carrots. So it is better to harvest it in July or August, while the root crops are not roughened. Spicy pickled carrots can be prepared quickly and without much fuss. And how much joy from her in the winter!
Wash the young carrots with a rough brush to peel off the thin skin. Put it in salted boiling water for 2-3 minutes. Then cool quickly under cold running water.
Small carrots are suitable for this preparation. This is even better; you don’t have to cut it. And in jars it will look beautiful. Then the question of what to cook for the winter from small carrots will not torment you. But if the root crops are large, then cut the carrots into slices of any shape that you like - with cubes or cubes.
I pickled carrots in liter jars.
What do you need to do first? In each jar, 7-10 peas of black and allspice, 3-5 dried clove buds, 1 bay leaf should be put. If you like cinnamon, then you can add it to the jar to taste.
On top of the spices, quickly fill the hot (but not hot) sterile jars with slices of carrots, pour boiling marinade and roll up metal lids.
Turn the cans upside down and wrap a blanket for 6-8 hours.
Marinade fill - ingredients:
- 1 liter of water
- 60-90 g of sugar;
- 50 g of salt;
- 1 tablespoon of vinegar essence.
Pickled celery
Rinse celery well from the ground, cut off small roots, peel the skin.
Photos of root celery for pickling:
Peeled celery into slices as you like best. Can be smaller or larger. And you can grate it on a coarse grater or for "Korean" carrots.
Ingredients for Marinade:
- water - 1 liter;
- vinegar 9% - 1 tablespoon;
- cloves and black pepper with peas - 2-3 things.
Before pickling, chopped or chopped celery should be blanched for 1.5-2 minutes in boiling water with the addition of 1 tablespoon of salt and citric acid at the tip of a knife (3 g) per 1 liter of water. After blanching the celery, rinse well with cold water and put in sterile half-liter jars. Pour boiling marinade, roll up, wrap with a blanket until the morning.
Carrot jam
Ingredients:
- carrots - 1 kg;
- sugar - 1 kg;
- boiled water - 2-3 tablespoons;
- citric acid - on the tip of a knife (2-3 g).
Wash the carrots well, peel, cut into approximately equal sized pieces - you can circles (if the carrots are thin), cubes or cubes.
Sliced carrots with sugar. Let it stand for a day until the juice is empty. Then add water and cook over medium heat until cooked. Readiness is determined by the density of the syrup - drip onto the bottom of the saucer, if the drop does not spread, then the jam is ready.
Pour the finished jam into hot sterile jars and roll up metal lids. Store at room temperature.
Onion Confiture Recipe
Very piquant workpiece. Have you tried cooking before? Nothing complicated, but for harvesting for the winter it is better to use red onions. Confiture from such an onion of a more delicate, mild taste is obtained.
Ingredients:
- onions - 1 kg;
- odorless vegetable oil - 50 g;
- dry red wine - 100 ml;
- sugar - 75 g;
- honey - 50 g;
- wine vinegar - 4 tablespoons;
- salt, thyme - to taste.
Cut the onion into thin half rings or cubes, as you like. Heat the oil in a wide deep frying pan or saucepan, put chopped onions there and simmer a little (about 5 minutes) over high heat. Then cover the onions, continue to simmer over medium heat for another 10-15 minutes. Add vinegar, wine, honey, salt, sugar, thyme to the dishes and continue to simmer another 20 minutes, remembering to stir so that the confiture does not burn.
The readiness of red onion confiture is determined by the density. It should not drain from a spoon, but stretch slightly.
Arrange the finished jam in small jars (300-500 ml), close with lids. After cooling, store in a cool place.
This confiture goes well with fried meat. Or you can just spread it on slices of toasted bread.
Black radish jam, recipe
This is a delicious jam. Cooking it quickly does not work, you have to tinker a bit, but it's worth it. Cold winter jam from black radish at the right time will help with a cold, soften a cough.
Ingredients:
- black radish - 1 kg;
for syrup:
- water - 2 glasses;
- sugar - 500 g;
- honey - 500 g;
- lemon - 1 pc. or 1 teaspoon of citric acid.
Peel the radish, grate it with a coarse grater, fill it with a small amount of water and bring to a boil. Cook for 5 minutes.
Drain the water through a colander, spread the boiled radish on a clean towel to free from excess moisture.
Pour dried radish with boiling syrup, bring to a boil, boil for 10-15 minutes, stirring constantly. Then remove the jam from the heat, cool completely and bring to a boil again. To stand on fire, not forgetting to interfere, 10-15 minutes. Cool again and cook until tender.
At the end of cooking, add lemon juice or citric acid.
A total of jam is cooked for 40-50 minutes. It should turn out to be transparent, and the cooled drop of jam does not spread, dropping on a plate.
Simple recipes for winter preparations of carrots and other root crops, aren't they? Cook and delight loved ones!