You can marinate for the winter not only cucumbers, peppers, zucchini and so on. Pickled carrots are very tasty - an inexpensive and simple dish.
You can marinate this root crop as a whole if you use small specimens. But carrots are more compactly rammed into jars if you cut them into circles. We use a standard set for the marinade; for spiciness, we use a little chilli pepper.
Pickled carrots in winter will be an excellent appetizer for any side dishes or meat dishes. It can also be used to prepare various salads.
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Ingredients:
Carrots - 1 kg.
Salt - 2 tablespoons
Sugar - 2 tablespoons
Vinegar - 50 ml.
Hot pepper - 2 rings
Water - 1 liter.
Garlic - 4 wedges
Peppercorns - 4 pcs.
Bay leaf - 2 pcs.
Step by step recipe:
Prepare food and containers. Use two 500 ml cans or one liter. The amount of spices is indicated for 1 liter of water.
Cut the top layer off the carrots, wash them thoroughly, then cut them into thin slices.
Separate the garlic cloves from the husk, rinse. Cut the chilli into rings. Place the prepared components on the bottom of sterile jars. Place the bay leaf there.
Put the carrot circles tightly together in the jars.
Boil water on the stove. Pour boiling water over the carrots in jars, cover with lids (not airtight), set aside for 15 minutes.
After a while, pour the liquid from the container into a container set on fire. Pour in the required portion of sugar and salt, throw in the pepper. Pour in the vinegar. Boil for 3 minutes.
The result is a marinade. Pour carrots over them, let them steam. Roll up the cans with lids, turn them upside down to check the tightness of the twist.
Cool the blanks under the blanket for the next 24 hours - this will provide them with additional pasteurization.
After a while, send the jars of pickled carrots to the pantry.
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