Pickled Carrots
Pickled carrots have long been a staple in many cultures, known for their crisp texture and tangy, slightly spicy flavor. They are often served as a side dish, a topping for tacos, or as part of a charcuterie board. The pickling process enhances the natural sweetness of the carrots while balancing it with the acidity of vinegar. Whether you enjoy them on their own or as an accompaniment to grilled meats, pickled carrots are a simple yet flavorful addition to any meal. A pro tip: If you want extra crunch, blanch the carrots for just 1-2 minutes before pickling to maintain their firmness!
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Hozzávalók
Adagok: 6
500
g
Fresh carrots
250
ml
White vinegar
250
ml
Water
20
g
Salt
30
g
Sugar
2
clove
Garlic
5
g
Black peppercorns
2
db
Bay leaves
5
g
Red chili flakes
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Bevásárló lista (
Elkészítési Lépések
1
Wash and peel the fresh carrots, then cut them into thin sticks or rounds, depending on your preference.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
3
Place the sliced carrots into a clean glass jar, layering them with garlic, black peppercorns, bay leaves, and red chili flakes.
4
Pour the hot pickling liquid over the carrots, ensuring they are fully submerged.
5
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.
6
The pickled carrots will develop a more intense flavor over time and can be stored in the refrigerator for up to two weeks.
