Carrots garlic pickled

Step-by-step preparation

Cooking time: 1 day 40 mins

1. STEP 1

   

   How to make carrot and garlic salad in jars for the winter? Prepare all ingredients. From this quantity of products I got 3 half liter jars with the preparation. You don't have to add peppercorns. If you wish, you can add a little sugar. You can use basil instead of parsley. Sterilize the jars and their lids in advance. For information on how to do this, as well as other subtleties of preservation, read the articles about preparations, links at the end of the recipe.

2. STEP 2

   

   Peel the garlic and rinse. Wash the carrots well and peel them too. It is best to wash root vegetables with a brush or hard sponge under running water.

3. STEP 3

   

   Cut the carrots into discs, 0.5 cm wide, you can use a curly knife for beauty.

4. STEP 4

   

   Place the prepared vegetables in sterile jars, previously washed well with soda, add peppercorns and parsley leaves. Boil about a liter of water in a kettle or saucepan.

5. STEP 5

   

   Fill the jars to the top with boiling water (I used about 800 ml) and cover with sterile lids, leave to steep for 20-30 minutes. Then drain the water using the special drain cap.

6. STEP 6

   

   In a kettle or suitable saucepan, boil about 1 liter of fresh, clean, preferably filtered water. While the water is boiling, add salt to each jar; to a 0.5 liter jar, I added a third of a tablespoon of salt. Then fill the jars to the top with boiling hot water a second time, add vinegar essence (about 0.2 teaspoon) and roll up the lids. The essence can be replaced with 9% vinegar. The calculator will help you calculate the quantity, link at the end of the recipe.

7. STEP 7

   

   Turn the jars with the preparation upside down and cover with something warm, leave in this state for 1-2 days until completely cooled, and then store in a cool place.