Billets for the winter from carrots, other root crops

Autumn is the traditional time of harvesting. But the main attention at this time is given to the "tops" - fruits, berries, pumpkin. Roots are harvested and kept, like potatoes, raw. But they are much more interesting to process. Billets for the winter from carrots or other root crops can be done individually and together, in a duet with other vegetables and even fruits! Before you, only a small part of the great variety of recipes of blanks, which are possible with "roots".


  • Pickled carrots
  • Pickled celery
  • Carrot preserves
  • Confiture of onions
  • Jam from black radish

Pickled carrots



For marinating requires a young carrot. So harvest it better in July or August, until the roots are not bogged down. Spicy marinated carrots are prepared quickly and without much fuss. And how much from it in the winter of joy!

Young carrots wash with a rough brush to clean the thin skin. Put it in salted boiling water for 2-3 minutes. Then quickly cool under cold running water.

Cut the carrots into pieces of any shape that you like - cubes or cubes.


I marinated carrots in liter jars.

In each jar should be put on 7-10 peas of black and fragrant pepper, 3-5 dried buds of cloves, 1-1 leaf of bay leaf. If you like cinnamon, then you can add it to the can according to your taste.

Over spices, fill up hot (but not hot) sterile jars with carrot slices, pour boiling marinade and roll them with metal covers.

Turn the jars upside down and wrap them for 6-8 hours with a blanket.

Marinade filling - ingredients:

  • 1 liter of water,
  • 60-90 g of sugar;
  • 50 g of salt;
  • 1 tablespoon of acetic essence.
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Pickled celery

Celery root crops should be thoroughly washed from the ground, cut off small roots, and peeled.Peel the celery slices as you like. Can be smaller or larger. And you can grate on a large grater or on a grater for "Korean" carrots.

Ingredients for marinade:

  • water - 1 liter;
  • vinegar 9% - 1 tablespoon;
  • cloves and black pepper peas - for 2-3 pieces.

Before pickling, chopped or chopped celery should be probanded, -2 minutes in boiling water with 1 tablespoon of salt and citric acid added to the tip of the knife (3 grams) per 1 liter of water. After blanching the celery, rinse well with cold water and put in sterile half-liter cans. Pour boiling marinade, roll up with metal covers, wrap up with a blanket until the morning.

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Carrot preserves


  • carrots - 1 kg;
  • sugar - 1 kg;
  • boiled water - 2-3 tablespoons;
  • citric acid - on the tip of the knife (2-3 g).

Carrots are well washed, cleaned, cut into approximately equal in size pieces - you can circle, if the carrot is thin, you can cut or cubes.


Sliced ​​carrots with sugar. Let the day stand until the juice is allowed. Then add water and cook over medium heat until cooked. Readiness is determined by the density of the syrup - drop a drop on the bottom of the saucer, if the drop does not spread, then the jam is ready.

Ready jam pour over hot sterile jars and roll up with metal covers. Store at room temperature.

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Confiture of onions

Very spicy workpiece. For confiture it is better to use red onions.Such a bow of a more gentle, mild taste is obtained.


  • onions - 1 kg;
  • vegetable oil odorless - 50 g;
  • red dry wine - 100 ml;
  • sugar - 75 g;
  • honey - 50 g;
  • vinegar wine - 4 tablespoons;
  • salt, thyme - to taste.

Cut the onions into thin semicircles or cubes, as you like. Heat the oil in a wide deep frying pan or stewpan, put the chopped onion there and put it out for a bit (about 5 minutes) on high heat. Then cover the onion with a lid, continue to simmer on medium heat for another 10-15 minutes. Add the vinegar, wine, honey, salt, sugar, thyme to the dishes and continue to simmer for another 20 minutes, not forgetting to stir to prevent confiture.

Readiness confiture of red onion is determined by density. It should not flow off the spoon, but stretch slightly.


Finished confiture spread on small jars (300-500 ml), close the lids. After cooling, store in a cool place.

This confiture is well suited to grilled meat. And you can just smear it on slices of toasted bread.

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Jam from black radish

This is a very tasty jam. A little will have to tinker, but it's worth it. Cold jam from black radish at the right time will help with colds, soften cough.


  • black radish - 1 kg;

for syrup:

  • water - 2 cups;
  • sugar - 500 g;
  • honey - 500 g;
  • lemon - 1 pc. or 1 teaspoon of citric acid.

Clean the radish, grate it with a large grater, pour 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.

The radish should be poured over with boiling syrup, bring to a boil, boil for 10-15 minutes, stirring constantly. Then remove the jam from the fire, cool completely and again bring to a boil. To sustain on fire, not forgetting to stir, 10-15 minutes. Again cool and cook until done.

At the end of the cooking, add lemon juice or citric acid.


In total, the jam is brewed for 40-50 minutes. It should turn out to be transparent, and the cooled drop of jam does not spread, dropping onto a plate.

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