A simple but very interesting snack for winter and beyond - pickled carrots with garlic and mustard seeds. Crispy carrot pieces with a sour-sweet taste and bright notes of garlic can be served at the table instead of pickled cucumbers. This unusual recipe for preserving carrots without vinegar is definitely worth noting.
Ingredients
- Carrots — 1 kg
- Garlic — 4 cloves
- Fresh chili pepper (optional) — 1-2 pieces
- Water — 750 ml
- Sugar — 35 g (1.5 tbsp)
- Salt — 25 g (1 tbsp)
- Citric acid — 3 g (0.5 tsp)
- Bay leaves — 2 pieces
- Whole allspice — 4 pieces
- Cloves (dried buds) — 3 pieces
- Mustard seeds — 1 tsp
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Cooking Instructions!
Preparing ingredients according to the list.
From the specified amount, I got 2 jars of 500 ml each.
We immediately clean and wash the carrots.
Sterilize the jars and lids. I prefer to sterilize the jars in a pot on the stove. I have two jars, each with a capacity of 500 ml, with twist-off lids that can be screwed on by hand, but regular lids will also work.
We thoroughly wash the jars and lids in hot water with a little soda, and then rinse with cold water.
We fill the pot with water one-third full and place it on the stove. We put the lids in the water. We set the jars straight into the pot on the lids, bottom up. We turn on medium heat under the pot. We boil the jars and lids for about 10 minutes, until large drops of water appear inside the jars.
Then we carefully transfer the dishes to a dry towel.
We peel the garlic and cut each clove in half lengthwise.
We put half of the sliced garlic, 1/2 teaspoon of mustard seeds, and a hot pepper on the bottom of each sterilized jar.
If you don't like it hot, don't add the pepper.
We cut the carrots into long 1 cm thick sticks.
We pour about 700 ml of water into a pot, set it to maximum heat, and bring it to a boil. We add cloves, bay leaves, allspice, salt, sugar, and citric acid. Stirring, we boil for 2 minutes.
We reduce the heat to medium. We add the carrots and stir. We boil for about 5 minutes.
We remove the hot carrots from the marinade using a slotted spoon. We set the pot with the remaining marinade aside for now.
We distribute the carrots and bay leaves among the jars.
We pour the hot marinade over the carrots.
We roll up the jars with sterilized lids. We carefully turn them upside down and check for leaks. We wrap the jars in a blanket and let them cool completely.
This marinated carrots can be eaten in two to three days.
If we are preserving for winter, we store the jars in a dark, cool place.
Enjoy your meal!
