Marinated vegetables adorn our table not only in winter, but also in the warm season. If you have a special passion for cooking all sorts of pickles and marinades, then the options described below should just suit you to taste, because in this article we will tell simple recipes of pickled carrots .
Pickled carrots of instant cooking
Ingredients:
- carrots - 500 g;
- salt - to taste;
- wine vinegar - 2 tbsp. spoons;
- olive oil - 2 tbsp. spoons;
- mint leaves.
Preparation
Carrots mine, clean, cut into large straws and steamed for 5-6 minutes, or until it is pierced with a knife. We divide the steamed root crop with iced water to stop the cooking process and return a light crunch. Now sprinkle pieces of carrots with salt, pour a mixture of oil and vinegar, then leave it for 15-20 minutes to marinate and serve to the table, mixed with sliced mint leaves.
Serve carrots to the table preferably immediately after cooking, but if desired, it can be placed in a jar and stored in the refrigerator for up to 1 week - vinegar serving in the marinade as a preservative, will not allow carrots to deteriorate.
Salad with pickled carrots and peppers
Ingredients:
- water - 2 items;
- carrots - 500 g;
- onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- celery - 1 stem;
- tomato sauce - 1 1/4;
- wine vinegar - 1/3 of a century;
- sugar - 1 teaspoon;
- Dijon mustard - 1 teaspoon;
- vegetable oil - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
Carrots mine and cut into small cubes. Scald the pieces of carrots to softness and pour cold water. Mix the cooked carrots with onion and chopped Bulgarian pepper. Add the celery pieces to the vegetable mixture.
In a saucepan mix tomato sauce with sugar, vinegar, butter and mustard. Bring the mixture to a boil, stirring. Fill the tomato marinade with vegetables and cover the container with a film or lid. Let the mixture marinate for 24 hours in the refrigerator before serving.
Recipe for pickled carrots in Vietnamese
Ingredients:
- water - 1 item;
- white wine vinegar - 1/4;
- sugar - 2 tbsp. spoons;
- salt - 2 teaspoons;
- carrots - 250 g;
- daikon - 250 g.
Preparation
Water is mixed with vinegar, salt and sugar, after which we heat the marinade over low heat, stirring until the sugar and salt dissolve. Carrots and daikon cut into strips and densely packed in jars. Fill the vegetables with a hot marinade and leave to marinate in the refrigerator for at least an hour (if you want to cook marinated carrots for the winter, then the banks should be sterilized for a couple of 15-20 minutes, depending on the volume). Store vegetables cooked this way can be up to a crescent in the fridge.
Recipe for pickled carrots with onions
Ingredients:
- carrots - 500 g;
- red onions - 1 pc .;
- pepper jalapeno - 1 pc .;
- water - 1 item;
- white wine vinegar - 2 items;
- vegetable oil - 1/4;
- ground cumin - 1/2 tsp;
- Dried oregano - 1/2 tsp;
- black pepper - 10-15 peas;
- salt - 1 teaspoon.
Preparation
Carrots are cleaned, washed and cut into circles. The same way
In the enameled pot, pour water and vinegar, put everything on the fire, pour in the oil, add oregano, cumin, salt and pea pepper. Cook the marinade until the crystals of salt are completely dissolved. Add the vegetables in the hot marinade and continue to cook them for another 5-10 minutes, stirring constantly. As soon as the carrot reaches the desired degree of readiness, we pour the marinade along with the vegetables into plastic or glass containers and put in the refrigerator for a day.