Carrots are a real storehouse of vitamins and beta-carotene. Use this wonderful vegetable and raw, and boiled, stewed, baked. Also, carrots are often added to various salads, but, as a rule, this ingredient does not play the first role, being present in salads only for brightness and juiciness.
But what if the carrots ferment and take as a basis for cold dishes not just a raw or boiled vegetable, but fragrant, crisp and, of course, tasty? Then you will have a lot of new ideas in order to diversify your daily diet.
Pickled carrots - the general principles of cooking
For souring suitable carrots of any variety, as long as the fruit was juicy and bright.
Vegetable peeled with a knife or a special vegetable cutter, washed and crushed, according to the recipe.
Next, add additional ingredients, it can be onions, garlic, beets, cabbage and any other vegetable and pour hot brine, consisting mainly of water, salt, sugar, spices.
Carrots in brine will boil for a while at room temperature, then stored for storage in a cold place.
Pickled carrots can be used for one year.
This original appetizer will be a great accompaniment of meat, fish dishes, as well as a wonderful addition to a salad or a cold appetizer.
Recipe 1. “Simple” pickled carrots
Ingredients:
• two kilograms of carrots;
• two large onions;
• two tablespoons of salt (30-35 grams);
• 20 grams of granulated sugar;
• 5-8 grams of cumin.
Cooking Method:
1. Wash carrots and onions thoroughly and peel them.
2. Cut the onions into thin half rings.
3. Carrots cut into strips.
4. Mix both ingredients with salt, sugar and cumin.
5. We put everything in a washed and dried jars, close hermetically with lids. 6. Leave for a couple of days at room temperature for ripening.
7. In two days the carrot will start to ferment, and then we put it in the fridge or any other cool dark place.
Recipe 2. Sauerkraut with “Aromatic” cabbage
Ingredients:
• 800 grams of carrots;
• two kilograms of white cabbage;
• 50 grams of salt;
• 60 grams of sugar;
• bay leaves;
• peppercorns (black).
Cooking Method:
1. Chop cabbage into thin strips. To do this, you can arm yourself with a sharp knife or use a special grater.
2. Rub the carrot on a coarse grater.
3. Fold the carrots and cabbage into a large saucepan, add salt, sugar, a few peas of pepper and five to six leaves of laurel.
4. Thoroughly and long knead the vegetables with hands until they let the juice.
5. We ram the carrots and cabbage with the liquid in clean glass jars, close the lids.
6. Leave for three days in a warm room.
7. To make the carrot and cabbage crispy, from time to time we saturate the billet with air - we pierce once or twice a day vegetables with a long knitting needle or fork.
8. After the time allowed for pickling, put the carrot in the fridge.
Recipe 3. Pickled carrots with “Bright” garlic
Ingredients:
• kilo of carrots;
• kilogram of medium-sized young garlic;
• 8-12 black peppercorns;
• several leaves of laurel;
• two liters of water;
• 60 grams of salt;
• 30 grams of sugar;
• three tablespoons of apple cider vinegar.
Cooking Method:
1. Carrot cleaned, cut into rings.
2. Garlic is simply thoroughly washed and blanched in boiling salted water for five minutes.
3. Put carrots and garlic heads in mixed jars.
4. Fill the vegetables with the cooled brine, boiled from water, salt, pepper, sugar and laurel.
5. Pour in the vinegar, shake the cans thoroughly. 6. Exhibit oppression, kvass vegetables at room temperature for seven to ten days.
7. As soon as the brine turns cloudy, remove the jar of carrots and garlic for a couple of weeks in the fridge.
8. After the time has elapsed, if necessary, we add the brine, cool and pour into banks so that the garlic and carrots are completely covered.
9. Store the product in the refrigerator.
Recipe 4. Pickled carrots with “Eating” beans
Ingredients:
• 1.2 kg of carrots;
• kilogram of green beans;
• ten cloves of garlic;
• to taste parsley and dill;
• 1.7 liters of water;
• 40 grams of salt;
• two spoons of sugar;
• leaves of laurel;
• peppercorns.
Cooking Method:
1. Wash the beans, cut into a length of 5-6 cm.
2. We clean the carrots and cut them into cubes, about the size of bean pods.
3. Put the prepared vegetables for five minutes in boiling slightly salted water.
4. Fold in a colander, rinse in cold water, wait until the liquid is completely drained.
5. Peel the garlic, wash the greens, and grind both ingredients.
6. Put the carrots and the beans in the jars, pouring them with herbs and garlic.
7. Cook from water, laurel, salt, sugar and pepper pickle, pour them rammed vegetables.
8. Leave the carrots and beans to sour for five days in the room, covering the banks with lids.
9. After the container with pickled carrots, we hermetically pack and remove them in a cold place.
Recipe 5. Pickled carrots with beets “Yummy”
Ingredients:
• two kilograms of small carrots;
• three kilos of small beets;
• seven liters of water;
• 300 grams of salt.
Cooking Method:
1. Thoroughly wash the beets and carrots using a special soft brush.
2. Put the whole roots in dense rows in a large bottle with a wide neck.
3. Put salt in water, boil liquid until salt is completely dissolved.
4. Fill the vegetables with pickle. 5. Leave carrots and beets fermented for 15-18 days.
6. During this period, we periodically approach the bank and remove the foam that forms.
7. As soon as the fermentation is over, rearrange the bottle of carrots and beets in a cold place.
Recipe 6. Pickled carrots with eggplants “Teschin tongue”
Ingredients:
• one and a half pounds of carrots;
• one and a half kilograms of eggplants;
• four onions;
• salt to taste;
• vegetable oil;
• two heads of garlic;
• two pods of hot peppers;
• celery root;
• greens and parsley roots.
Cooking Method:
1. My eggplant, cut off the tips, cut into large circles, spread for half an hour in boiled salted water. For one liter of water take a tablespoon of salt.
2. Onions and carrots peeled and cut into rings.
3. Garlic skipped through the press.
4. Hot peppers simply wash.
5. Greens and roots wash.
6. All ingredients are thoroughly mixed, salt.
7. We ram the carrots with vegetables into a glass container, expose the oppression and remove them to a warm room for 5-6 days for souring.
8. When the fermentation process is completed, pour the vegetables up to the neck with vegetable oil and put them in the fridge.
Recipe 7. Salad with pickled carrots “Original”
In spring bright, in summer fresh, in autumn vitamin. This salad will be a great addition to any hot dish.
Ingredients:
• a pound of shredded pickled carrots;
• a glass of raisins;
• two juicy sour-sweet apples;
• 80 grams of sour cream;
• a small amount of walnuts;
• 20 grams of liquid honey.
Cooking Method:
1. Soak for half an hour in warm water, thoroughly washed raisins.
2. We clean the apples from the skin and seeds, cut them into thin straws.
3. Mix honey with sour cream.
4. Mix carrots, apples and slightly swollen raisins in a small container.
5. Add the chopped lightly roasted nuts. 6. Fill all with sour cream sauce.
7. Salt the dish is not necessary.
Recipe 8. Salad with pickled carrots and puff chicken
An interesting combination of chicken, mushrooms and pickled carrots will not leave anyone indifferent. In this recipe, you can use sour cream instead of mayonnaise to lubricate the layers.
Ingredients:
• 200 grams of boiled chicken (only filet portion);
• 300 grams of pickled carrots;
• 300 grams of champignons;
• two eggs;
• two potatoes;
• onion;
• salt;
• olive oil;
• mayonnaise;
• dill greens.
Cooking Method:
1. Boil the potatoes in the uniform, cool, peel and rub on a coarse grater.
2. Onions cut into quarters into rings, mushroom straws.
3. Fry the onion and the mushrooms in the hot oil to a nice golden color.
4. Boil hard boiled eggs, clean and rub on a fine grater.
5. Boiled chicken cut into small longitudinal strips.
6. We form a layered salad, greasing each layer with a small amount of mayonnaise, you need to add some salt to the potatoes.
7. Put potato in the first layer, then fried mushrooms with onions, chicken in the third layer, chopped eggs behind it, and completes an unusual pickled carrot salad.
8. It’s not necessary to lubricate carrots with mayonnaise, simply decorate them with fresh dill.
9. Before serving, letting the salad with pickled carrots in the refrigerator.
Recipe 9. Salad with pickled carrots and beef liver
Quick, healthy, nourishing salad, the preparation of which will take no more than half an hour. Pickled carrots particularly brightly emphasizes the taste of the liver.
Ingredients:
• 600 grams of beef liver;
• 230 grams of pickled gherkins;
• 400 grams of pickled carrots;
• 120 grams of mayonnaise;
• onion;
• spices and herbs.
Cooking Method:
1. We wash the liver, cut it into strips, salt and quickly, constantly stirring, fry in hot oil for several minutes until cooked. Close the lid, let it brew. In order to avoid difficulties with cutting the liver, it should be slightly frozen before cooking. 2. Cut the peeled onion into half rings, fry separately from the liver to the golden.
3. Marinated gherkins cut into strips.
4. We combine in one container an infused and cooled liver, fried onions, sour carrots, gherkins.
5. Fill all with mayonnaise, before serving cool in the refrigerator.
Carrots - tips, tricks
• Pickled carrots should be juicy and crunchy, never faded, mint and soft.
• Carrots are best kvass in a wooden tub, but it also works well in glass containers. You can also take enamelware, as long as there are no chips or cracks on it.
• Salt for pickling is best used coarse.
• To prevent vegetables laid out on top in the process of airing, they can be covered with oiled cabbage leaves.
• In any of the above recipes, you can report the following ingredients: grated horseradish root, dill seeds, cumin.
• In the process of souring shredded carrots, it should sometimes be pierced with a fork.
• Sour carrots are stored in a cold place, but it is better not to freeze it - it will lose its taste and become not pleasantly crispy, but soft and lethargic.
