Vegetables

Pickled carrots with garlic


Ingredients for Cooking Pickled Carrots with Garlic

For salad

  1. Fresh carrot 1 kilogram
  2. Garlic 150-200 grams
  3. Sunflower oil 150-200 grams

For marinade

  1. Pure water 1 liter
  2. Salt 30 grams
  3. Sugar 50 grams
  4. Acetic essence (70%) 25 milliliters
  • Main Ingredients Carrot, Garlic

Inventory:

Saucepan, colander, kitchen knife, cutting board, ladle, dishcloth, can tongs, can opener, sterilized cans, sterilized lids, plaid, vegetable peeling knife, deep plate, tablespoon.

Cooking pickled carrots with garlic:

Step 1: Prepare the carrots.


Rinse the carrots thoroughly with running water, and then carefully peel the skin from it and cut off the ends. Rinse the peeled vegetables once more, dry and cut into slices not very thick (3-5 millimeters).
If you want, you can cut carrots in the shape of flowers or stars, especially if you have special tools for this.

Step 2: Prepare the garlic.

Peel the garlic cloves, and then chop with a knife, chopping into very small pieces.

Step 3: Blanch the carrots.


Pour water into a saucepan and, burning it, but not bringing to a boil (it should be about 90 degrees), pour circles of carrots into it and blanch them for 3 minutes, not more. Then pour the vegetables in a colander and substitute under a stream of ice water, also on 3 minutes.

Step 4: Pickle the carrots with garlic.


In a deep plate, mix chilled blanched carrots with garlic and vegetable oil, and then transfer the resulting salad into prepared glass jars.

In the meantime, boil clean water in a pan, then add salt and granulated sugar to it and dissolve them without residue. Boil the resulting brine again. When it boils well, remove from heat and add the right amount of vinegar essence.
Pour marinade into jars of carrots and garlic. Be careful, pour boiling water in a thin stream so that the glass does not crack.

Step 5: Sterilize the jars with pickled carrots and garlic.


Cover the filled cans with lids, put them in a pot of warm water. Important: the bottom of the pan should be covered with a kitchen towel, and the water should be about the same temperature as the contents of the cans and reach them to the shoulders. Put it all on fire, boil and sterilize the cans with the billets for 20-25 minutes.

Then, using special forceps, remove the jars of pickled carrots from the pan, tightly wrap the lids and wrap the blanks with dry kitchen towels or a blanket. Put all this beauty to cool to room temperature, and then remove the blanket or towels and rearrange the carrots with garlic in a cool place inaccessible to sunlight.

Step 6: Serve the pickled carrots with garlic.


Pickled carrots with garlic are always welcome. It is certainly good both on its own and as part of a difficult side dish for meat or poultry. Yes, you yourself will understand everything, all you have to do is to uncork just one jar and how to try out the sharp preparation.
Enjoy your meal!

Recipe Tips:

- For harvesting, use carrots of a bright color, not faded.

- Carrots of a small size, or even very small, can be pickled altogether.

- The success of harvesting depends entirely on the quality of vegetables, so it is better to use carrots grown in the garden, or buy it at the vegetable market from trusted sellers, because the store is most often completely tasteless.