:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/rBjHs-0oQJuOonXbfxDm/6843a0155e320f8b66abfaba4a4047.jpeg "Marinated carrots")
Source: Mallivan from Getty Images
Marinated carrots
These pickled carrots are a healthy and tasty snack, also great as a side dish for dinner.
Ingredients
- 1 kg carrot
- 2 glasses Waters
- 2 glasses Apple cider vinegar
- 4 spoons With
- 4 stems Parsley
- 2 cloves garlic
- 1 spoon Salts
- 2 pcs Bay leaves
- 6 grains allspice
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Directions
Wash, peel and cut carrots into thin slices.
In a saucepan, boil water with vinegar, honey, salt, garlic, bay leaves and green pepper. You can also add some sugar if you prefer a sweeter marinade.
When the marinade boils, add the carrots and cook them for about 5 minutes, until they are semi-soft. It is important not to overcook them, they should retain their crunchiness.
Take the carrots out with a straining spoon and put them into jars and pour the hot marinade over them. Remember to fill each jar to capacity.
Cap the jars, turn them upside down and let them cool. Once cooled, place the carrots in the refrigerator for at least 24 hours. The longer the carrots stand in the marinade, the better flavor they will get.
Carrots are ready to eat after 24 hours, but they will gain flavor with each passing day. They taste perfect as a dinner side dish or snack.
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