Simple and delicious pickled carrot recipes

Pickled (fermented) carrots are an original, healthy and easy-to-prepare dish. It contains a large amount of vitamins and minerals, complements the winter menu and is used as a component for the preparation of many dishes. There are dozens of recipes according to which you can prepare a vegetable for future use.

From the article you will learn how to ferment whole carrots with beets, garlic, eggplants and beans.

How to ferment carrots at home

Pickled carrots retain all the useful properties, since they are not heat treated. To make the workpiece correctly, follow these guidelines:

1. Use any table carrot with juicy, crispy, vibrant root vegetables.
2. Pour vegetables only with hot brine, which contains salt, sugar and spices.
3. For fermentation, use coarse table salt.
4. Add onions, garlic, horseradish, cabbage, beets, dill or caraway seeds.
5. Cover the vegetables with cabbage leaves to keep them cool.
6. Pierce occasionally with a wooden stick or fork during cooking.
7. First, keep the workpiece in a warm room, then put it in a cool place for long-term storage.
8. Do not freeze the finished product.

Preparing the container and ingredients

Vegetables are thoroughly washed before cooking and peel it off with a sharp knife. The carrots and other ingredients are chopped according to the selected recipe.

Pay special attention to the choice of packaging... A wooden barrel is suitable for salting at home, but it is difficult to store it in an apartment. However, for a private house, this option would be preferable. For fermentation, barrels with a volume of 25-200 liters are used, made of oak or linden. They are durable, do not absorb odors well and serve for a long time.

Before use, the barrel is poured with cold water for 10-15 days, then it is cleaned with a stiff brush and washed with a solution of caustic soda or bleach.

Attention! For fermentation, containers are not used in which meat, fish or fat were previously stored.

Carrots can be prepared in a large enamel pot. It is important that there are no cracks and chips on its surface that will spoil not only the appearance of the product, but also the taste.

Avoid stainless steel or aluminum containers... The lactic acid produced during fermentation reacts with the metal. As a result, the product loses its useful properties and attractive appearance.

Root crops are harvested in 3-liter jars, glass bottles or plastic buckets intended for food.

Important! Buckets made of colored plastic are not used for sourdough.

Before use, the containers are washed and dried several times in the open air.... Carrots can be placed inside a plastic bag or cling film, where they will remain until fully cooked. Then it is transferred to glass jars, filled with brine and removed for permanent storage in a cool place.

Delicious carrot sourdough recipes

There are many simple recipes for pickling carrots at home.

Whole root vegetables

For harvesting whole carrots, small root vegetables 8-10 cm long are used.

Ingredients:

• carrots - 1 kg;
• parsley greens - 20 g;
• bay leaf - 10 pcs.;
• black peppercorns - 5 pcs.;
• vinegar essence - 1 tbsp. l .;
• salt - 50 g;
• water - 2 l.

How to cook:

1. Peel and wash small carrots.
2. Arrange the root vegetables in jars, alternating each layer with bay leaves, pepper and parsley.
3. Pour water into a saucepan, add vinegar and salt.
4. Pour the workpiece with boiling brine. Leave the jars in a warm room for 10-15 days to ferment.

About harvesting other vegetables:

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With beets

Vegetables prepared in this way have an attractive appearance.

Ingredients:

• medium-sized carrots - 2 kg;
• small beets - 3 kg;
• table salt - 300 g;
• water - 7 liters.

Cooking method:

1. Rinse vegetables in warm water with a soft brush and place in a container.
2. For the brine, boil water and add salt.
3. Pour the vegetables with brine.
4. Leave in a room at room temperature for 15-20 days, periodically removing the foam from the brine surface.
5. Move the workpiece to a cold storage location.

With garlic

When fermented in this way, carrots acquire a pungent spicy taste.

Ingredients:

• carrots - 1 kg;
• small garlic - 1 kg;
• bay leaf - 5 pcs.;
• black peppercorns - 10-12 pcs.;
• salt - 50 g;
• granulated sugar - 30 g;
• apple cider vinegar - 3 tbsp l .;
• water - 2 l.

How to cook:

1. Peel the carrots, rinse and cut into rings.
2. Rinse the garlic and blanch in boiling water for 5 minutes.
3. Place vegetables in prepared jars.
4. Bring the water to a boil, add salt, sugar and spices.
5. Cool the brine slightly, add vinegar and pour into jars so that the vegetables are completely covered.
6. Put oppression on top and leave warm for 7-10 days.
7. As soon as the brine becomes cloudy, remove for 10-14 days in a cool place.
8. Add brine if necessary and refrigerate for storage.

Korean style eggplant

Root vegetables are often fermented with other vegetables. Pickled carrots with eggplants will become a decoration of any table.

For cooking you will need:

• large carrots - 1 pc .;
• sweet pepper - 2 pcs.;
• eggplant - 8 pcs.;
• garlic - 3 cloves;
• parsley - a bunch;
• seasoning for carrots in Korean - 1 tsp;
• sunflower oil - 1 tbsp. l .;
• vinegar essence - 50 ml;
• granulated sugar - 125 g;
• salt - 1 tsp;
• water - 1 tbsp.

How to cook:

1. Rinse eggplants and cook in salted water until soft. Let the water drain and cut into pieces.
2. Rinse carrots, peel and chop or cut into strips.
3. Wash the bell peppers, remove the stem and seeds.
4. Finely chop the parsley and garlic.
5. Mix carrots, bell peppers, garlic and parsley in a separate container.
6. Put a layer of eggplant in jars, place the vegetable mixture in one layer on top.
7. Add salt, sugar, vegetable oil and vinegar to boiling water.
8. Pour the vegetables laid out in jars with the prepared mixture, cover with a small plate and place under oppression.
9. Store the workpiece at room temperature for 24 hours, then put it in the refrigerator.

Read also:

The best recipes for harvesting brown tomatoes for the winter

How to make aromatic and crunchy cucumbers with mustard

With beans

For cooking you will need:

• carrots - 1.5 kg;
• green beans - 1 kg;
• garlic - 10 cloves;
• parsley to taste;
• salt - 2 tbsp. l .;
• granulated sugar - 40 g;
• bay leaf - 3 pcs.;
• black peppercorns - 10 pcs.;
  water - 2 l.

How to cook:

1. Peel the carrots, rinse and cut into sticks.
2. Cut the beans into 5 cm pieces.
3. Blanch vegetables in boiling water for 5-7 minutes, then transfer to a colander and cool in cold water.
4. Chop the garlic and herbs.
5. Put vegetables in pre-prepared jars, shifting them with a mixture of garlic and parsley.
6. Boil water, add salt, sugar and spices.
7. Pour vegetables with the resulting brine.
8. Place the containers in a warm room for 5 days, then close the blanks hermetically and put them in the cold for storage.

Storage features

Pickled carrots are stored for 1 yearwhile maintaining beneficial properties.

When it is completely ready, it is placed in the refrigerator, pantry or cellar. To preserve the finished product, keep the temperature below 4 ° C.

The product is stored only in brineotherwise the carrots will become unusable after a week.

What dishes can be added

Pickled carrots are a versatile product that is used to prepare a variety of dishes: Korean carrots, stuffed cabbage, vegetable pancakes, assorted vegetables. It perfectly complements salads with liver, beef and chicken.

Conclusion

Pickled carrots are a healthy and original dish that can be quickly prepared at home. It contains a large supply of vitamins and minerals. Subject to the storage rules, the product retains its taste for a long time and goes well with any dish.