Pickled Carrots in Oil
Pickled carrots in oil – Italian cuisine recipe, pickled carrots are very suitable as a side dish for meat dishes, it is good to add it when preparing salads in the winter season. Pickled carrots are also good for flavoring pasta or rice dishes. The pickled carrots remain crispy, not boiled, they are only slightly poached.
Pickled carrots in oil ingredients
Pickled carrots in oil recipe
To cook an Italian food recipe pickled carrots in oil, wash the carrots well, peel and cut off the tip. This is done so that the carrots fit better in the jar.
Put prepared carrots in boiling water and boil for 1 minute. Then drain the water, and pour cold water over the carrots to stop the cooking process, otherwise the carrots may become soft.
In a saucepan, combine oil, apple cider vinegar, salt and sugar, put on medium heat and bring to a boil.
When the marinade comes to a boil, add the chilled carrots and blanch for 2 minutes, you don't need much so that the marinated carrots are not soft, but crisp.
After the time has elapsed, put the pickled carrots with a slotted spoon and let cool. This time, you do not need to fill the carrots with water, they should cool naturally.
Sterilize a liter jar, set carrots – for convenience, you can tilt the jar and add basil leaves. Basil can be taken green or purple, but green looks beautiful. Pour the vinegar and oil marinade over the carrots, cover and refrigerate or in a cold cellar. After 30 days, pickled carrots will be ready to eat.