Carrot salad for the winter in jars

Soviet cuisine

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Description Products Steps

Listen to the recipe:

Canned carrots retain the benefits of fresh vegetables, which are so lacking in winter. This appetizer goes well with any side dish, especially potatoes, looks good on a holiday table and has a delicate, spicy taste. Carrot salad is ready to eat in a few hours, but for full flavor it is better to keep it in the refrigerator for a week.

1. Calories
   44,91 kcal
2. Protein
   1,25 gram
3. Fat
   0,08 gram
4. Carbohydrates
   9,58 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Carrot

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   4 pcs. = 400 g
2. Onions

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   1 piece = 80 g
3. Salt

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   0.5 tbsp. l. = 12.5 g
4. Sugar

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   0.5 tbsp. l. = 12.5 g

Steps:

1. 
   Rinse and peel the vegetables well. Sterilize jars and lids in a convenient way - over steam or in the oven.
2. 
   Grate the carrots on a coarse grater or chop them by passing them through a food processor on the Korean carrot mode. Cut the onion into half rings, then chop randomly with a knife.
3. 
   Place the grated carrots in a deep bowl, add sugar and salt.
4. 
   Add onions to the carrots, stir the salad and wait until all the salt and sugar crystals dissolve.
5. 
   Transfer the salad to a jar, pressing the vegetables tightly. Cover with a cotton napkin - a piece of cloth or a paper towel folded in half, secure with an elastic band and put in the refrigerator for a week.
6. 
   The salad is ready to eat within a few hours after the start of marinating, but after a week its taste becomes richer. Before storing the jar for long-term storage, tightly close it with a metal lid.
7. 
   Pickled carrots go well with potatoes and meat dishes. Thanks to its bright color, it looks attractive on the holiday table.

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