Pickled carrots

Name: Pickled carrots
Total time: 2 d 10 min
Yield: 6
Ingredients: 500 g Carrot; 0.5 tablespoon Salt; 0.5 tablespoon Sugar; 0.5 teaspoon Caraway

Bright pickled carrots that can be served at any table. It is made from a minimal set of ingredients and takes virtually no time to prepare. It can be served at any table as an appetizer or instead of pickles. Can replace Korean carrots if you suddenly can’t use them.

122

34783

Violet Mitchell

Author of the recipe

Calories

35Kcal

Protein

1gram

Fat

0gram

Carbs

8gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

500g

0.5tablespoon

0.5tablespoon

0.5teaspoon

Step-by-step preparation

Cooking time: 2 day 10 mins

STEP 1
Let's prepare all the necessary ingredients for making pickled carrots. Take coarse salt and definitely not iodized. I took black cumin, as it has a milder taste and not such a strong aroma as regular one. But you can use regular if you like.
STEP 2
Wash the carrots, peel and rinse. Grate it on a Korean carrot grater and put it in a bowl. If you don’t have such a grater, you can simply cut it into thin strips. To do this, use a vegetable peeler to make thin slices from the carrots, and then cut them into thin strips.
STEP 3
Add sugar and salt to the bowl with chopped carrots and mix.
STEP 4
Add cumin to the bowl with carrots and mix everything thoroughly again so that it is evenly distributed throughout the carrots. If desired, you can add one onion, cut into half rings, along with cumin. But my family doesn't like it, saying it overpowers the cumin flavor.
STEP 5
Transfer the carrots to clean, dry jars and cover with a clean cloth. Place in the refrigerator for two days. Then remove and leave at room temperature for 24 hours. During this time, the carrots should begin to ferment and become pickled.
STEP 6
After this, we close the jars with regular lids and put them in the refrigerator, where we store them.
STEP 7
Bon appetit.

Comments on the recipe

Maystin

10.08.2023

4.6

I made pickled carrots for the first time. I love Korean carrots, but I’ve never tried pickled carrots or even heard of them. I took ordinary cumin, I like its aroma and it sounds great in carrots. The carrots, as stated in the recipe, stood in the refrigerator for two days, and then for another day in room temperature. There was very little juice, but the carrots themselves were not dry and crispy. I really liked its taste, and also the fact that there is no vinegar in this recipe and the fermentation process is natural. And the appetizer looks very fun and bright on the table. I will cook it this way again. Thanks for the recipe!