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Carrots canned

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Carrots canned

Unusual blank - pickled carrots... Oh, as in the poetry of longing :))) Very tasty chromiuma carrot turns out, it just is to - not make, but marinated "goes with a Bang", almost like seeds, only benefit from it more


Cooking time120 minutes Number of servings3

Ingredients for Carrots canned




Step-by-step instruction of cooking Carrots canned


Step 1

Carrots wash, peel and cut into julienne strips, blanch - to put the carrots in a colander and pour over salted boiling water (based on 1 liter of water 20 grams of salt - I added a tablespoon of salt without slides)Carrots wash, peel and cut into julienne strips, blanch - to put the carrots in a colander and pour over salted boiling water (based on 1 liter of water 20 grams of salt - I added a tablespoon of salt without slides)


Step 2

Peel the garlicPeel the garlic


Step 3

Spread along the banks garlic, black pepper and tightly lay blindirovannye carrots, pour the carrots prepared brine (brine recipe below)Spread along the banks garlic, black pepper and tightly lay blindirovannye carrots, pour the carrots prepared brine (brine recipe below)


Step 4

Sterilized (25 minutes each jar) 
Tighten cap (pre-sterilized), gently flip over the Bank to check the tightness of (does not imply whether the brine) and put to cool upside-down jar in a dark placeSterilized (25 minutes each jar)
Tighten cap (pre-sterilized), gently flip over the Bank to check the tightness of (does not imply whether the brine) and put to cool upside-down jar in a dark place