Harvested carrots can be stored in the basement. But if there is not enough storage space, it can be processed and salted for the winter. Salted carrots in a jar - an excellent semi-finished product for salads, first and vegetable dishes. It will retain all the beneficial vitamins and can be stored until the next harvest. About how to salt carrots at home, read on in the article.
Selection and preparation of ingredients
Cooking begins with the preparation of the ingredients. Fresh winter carrots are suitable for winter homemade preparations. It is cleaned of greens, sorted, removed damaged areas, washed.
Did you know? To salt the carrots, and it remained, at the same time, very juicy, soak it in cold water for 40 minutes. In the summer, to quickly cool the water, food ice is added to it.
Prepared vegetables are cut into circles or rubbed on a coarse grater, depending on the recipe. A large number of root crops are chopped with a food processor or a vegetable cutter. Small root crops can be harvested whole in the marinade, so they are not used in pickling.The main preservative component is salt. Its action, as a preservative, is based on the fact that when the concentration of sodium chloride in the solution is 10% or higher, the activity of any microorganisms ceases. This method of harvesting is good for meat and fish, as well as vegetables. The product can be supplemented with spices and vegetable oil. They give each recipe a special, unique taste.
The best recipes
The main cooking recipe, known since ancient times, is salting. This is the easiest way to preserve.
Did you know? Refined sunflower oil is familiar to every housewife. For supporters of original tastes, you can advise using it in combination with walnut oil, sesame, peanut butter - they have a more intense taste and aroma. Recommended ratio: 2: 1 or 3: 1.
The second most popular recipe is brine filling. It is made from salt, spices and water. Prepared root crops are placed in containers and poured with brine. Store such an appetizer in a cold basement until serving.
Simple recipe
1030 minutes
Nutritional (energy) value per 100 g:
- Root crops are thoroughly washed, cleaned, and remove damaged areas. Chop the straws.
- Prepare sterile jars and scalded with boiling water or steam nylon covers.
- If you use greens, then they also wash and cut it. Mix carrots with salt and herbs.
- At the bottom of the prepared cans lay a layer of salt - 1 tbsp. the spoon.
- The prepared mixture is laid out on it. Tamped tightly with a spoon or wooden pestle.
- On top of the mixture lay another layer of salt. It turns out a kind of salt cover.
- Close the capron lid. Store the resulting product in the refrigerator and use as needed.
Video recipe
Simple recipeImportant! Of the many types of vinegar for salads with carrots are suitable: wine, rice, ordinary table and balsamic. Do not use apple! Its taste does not go well with the taste of carrot salad.
In Korean
20,120 minutes
ground black pepper
1 tsp
ground red pepper
1 tsp
coriander (seeds)
2 tsp
vegetable oil
100 ml
Nutritional (energy) value per 100 g:
- For cooking, take a thick large carrot or root vegetables with cracks. Wash, clean, remove damage and rub with coarse straws.
- Sugar and salt are added to the prepared product. Mix, but do not knead. Grind coriander grains. Grains are added to the mixture along with black and red pepper.
- Garlic is chopped and added to the billet. An oil-vinegar mixture is prepared and the product is seasoned. The liquid components must be mixed before being added to the salad.
- The finished dish can be consumed immediately after cooking. Or put in sterile jars in order to use later.
Video recipe
Korean Recipe Video: KoreanImportant! To better distribute the oil in the mixture, it must be shaken periodically for three minutes.
Features of storage of blanks
Since the composition of the dish does not contain perishable products, you can store salted carrots in the refrigerator for a long period of time. And in winter it can be stored on the balcony. Storage temperature should not be higher than + 5 ° C.
But carrots in Korean without sterilization are advised to eat for 2-3 weeks. And it's not that it will go bad. The taste of the product will be at its peak for three days. Then, as a result of chemical reactions of the components, it will deteriorate. If you freeze the product in small containers in the freezer, then the shelf life will be as long as that of salt.Carrots have many beneficial properties. Preservation without heat treatment allows them to be stored very well. Therefore, prepare healthy and tasty salads and delight your loved ones with a delicious and nutritious diet.