Only deaf did not hear about the benefits of carrots. Although carrots often carry the term “sweet”, it’s very difficult to take salted or spicy foods to your company.
Such pliability is an endless field for creating salads and snacks.
Pickled carrots are often accompanied by garlic and coriander. It would seem that a typical recipe for Korean carrot-cha salad, but no!
There are so many such salads that the bill will go by the tens.
Pickled carrots with garlic - general principles of preparation
• Pickled carrots with garlic can be prepared not only for everyday use, such a snack can be preserved for the winter or cooked for long-term storage in the refrigerator.
• The root crop thoroughly washed with water is peeled and ground according to the recipe. Most often, carrots are cut into narrow rings, thin long plates, or rubbed with a special grater, turning into a long straw. You can use special corrugated knives for cutting, which will give the cutting an aesthetic appearance.
• Garlic is ground on a fine grater or press, cut into thin slices or finely chopped with a knife.
• Often pickled carrots not only with garlic, other vegetables are added to them, thereby obtaining more original snacks. For example, beets marinated with carrots give the snack dish an original pink hue, eggplants complement it with a peculiar, mushroom flavor.
• Be sure to add spices and spices to the marinade and prepare it with various types of vinegar or vinegar essence. Refined sunflower oil is necessarily added to the marinade that is being prepared for canning.
• Pickled carrots with garlic can be served independently as an appetizer or added during the preparation of main dishes or salads.
Canned pickled carrots with garlic
Ingredients:
• 750 grams of fresh carrots;
• 150 ml of lean, well-refined oil;
• 120 gr. peeled garlic;
• 750 ml of filtered or spring water;
• granulated sugar - 40 grams;
• 20 gr. rock salt;
• 70% vinegar essence - 15 ml.
Cooking method:
1. Rinse and rinse the carrots, peel and rinse well again. With a regular or curly knife, cut the vegetable into thin rings. Recommended thickness is from 0.3 to half a centimeter.
2. Transfer the carrots into a large bowl and pour freshly boiled water. After three minutes, drain the water, and dry the slices of the vegetable, shifting into a wide colander.
3. Separate the garlic in the cloves, peel the cloves from the outer shell and chop finely with a heavy sharp knife.
4. Mix chilled and dried carrots with garlic. Add vegetable oil and mix thoroughly and place in prepared half-liter jars. Fill containers by tamping the vegetable mass gently without reporting a centimeter to the neck.
5. Dissolve granulated sugar in boiling water. Quickly bring the solution to a boil, put it off the heat and immediately introduce vinegar essence into it, stir.
6. Slightly cooled marinade, pour the carrots packaged in jars and close, while not rolling up, with sterile lids.
7. Carefully so that the lids do not fall, rearrange the cans in a wide pan on a wire rack. Gently pour them “to the shoulders” with warm water.
8. Sterilize the containers with boiling water for 25 minutes, then tightly seal the lids with a wrench, turn the seals on the lids and hold in this position until completely cooled.
A simple recipe for a snack of pickled carrots with garlic
Ingredients:
• 350 grams of medium-sized carrots;
• two large spoons of 5% apple cider vinegar;
• table salt, large - 2 tsp. with a small hill;
• a spoonful of sugar;
• garlic;
• coriander, ground in a mortar - 0.3 tsp;
• 1/2 tsp manually ground (grated in a mortar) black pepper;
• a third of a spoonful of whole caraway seeds.
Cooking method:
1. Cut the peeled and thoroughly washed carrots with a special vegetable peeler lengthwise, into thin long strips and put them in a bowl.
2. Pour boiling water and drain without delay. Dry the vegetable strips from moisture on a sieve or in a colander and transfer back to a dry container.
3. Add sugar mixed with salt, add spices and spices, squeeze in a press or rub garlic into a fine grater. Lightly grind everything with your hands, then add vinegar and mix thoroughly.
4. Leave the bowl of pickled carrots for half an hour to reach the desired degree of pickling and serve.
5. If you put such a snack in a dry jar and put it in the refrigerator, covering it with a nylon cover, it can be stored for several days, almost without losing its taste.
Appetizer pickled carrots with garlic and herbs without preservation
Ingredients:
• 1 kg of fresh medium-sized carrots;
• one glass of vegetable oil;
• large head of garlic;
• coriander, whole grains - 2 tsp;
• 150 grams of sugar;
• a large spoon of fine salt;
• two leaves of lavrushka;
• a large bunch of young tender parsley.
Cooking method:
1. Cut juicy carrots into half-centimeter-thick rings and dip in boiling water. After boiling, at a moderate heating temperature, boil for seven minutes, pour from a pan into a colander and cool.
2. Mix a glass of cold drinking water with vinegar and sunflower oil. Add salt and sugar to the solution, lower the lavrushka, pour finely chopped greens.
3. Disassemble the garlic, peel, grate with a fine grater and put in the marinade, mix.
4. Fold the dried blanched carrots in a clean glass jar, fill with the prepared marinade and, tightly corking with a nylon cover, place in the general chamber of the refrigerator for 8 hours.
How to cook delicious Korean style pickled carrots with garlic and sesame seeds
Ingredients:
• peeled carrot - 2 kg;
• 50 grams of sugar;
• a glass of 9% food vinegar;
• 230 ml of refined oil;
• 30 gr. coarse non-iodized salt;
• Capsicum, coarse grinding, garlic - to taste;
• coriander seeds, sesame seeds - 1/2 tsp each.
Cooking method:
1. Grate the prepared vegetable with thin long strips on a special grater for Korean carrots.
2. Add salt mixed with sugar, pour with vinegar and mix well, let stand for about half an hour so that the carrots start the juice.
3. In a mortar or rolling pin, grind the coriander and, together with ground red pepper and sesame, add to the carrots, mix.
4. In a frying pan or small cauldron, heat the oil well and, without waiting for smoke to flow, pour it over the carrots, mix and let cool. The oil must necessarily be well calcined, if it is poured unheated, the taste of the dish will change significantly.
5. In the cooled carrot, squeeze the garlic in a press, mix and transfer everything to a dry container, close it tightly and set it in the cold for 6-8 hours.
6. If you have a pickle, use it, this will significantly reduce the time of pickling. Pour the prepared appetizer into the pickle and marinate it in three cycles, lasting up to 25 minutes
Pickled carrots with garlic and beets for the winter - "Yakhontovaya"
Ingredients:
• 500 gr. juicy carrots;
• small burgundy beets - 500 grams;
• 200 grams of garlic;
• extra virgin olive or vegetable oil - 200 ml;
• a liter of very clean drinking water;
• 300 gr. coarse salt;
• 60 grams of white sugar;
• 25 ml of essence of food vinegar;
• black pepper and lavrushka.
Cooking method:
1. Using a brush, rinse the vegetables thoroughly, remove the peel and cut into thin pieces of arbitrary shape: rings, small cubes, flowers - as your heart desires.
2. Boil water in a large saucepan, dip the slices of vegetables into it and boil on low heat for no more than five minutes. Put blanched vegetables on a sieve and dry them from the remaining moisture.
3. Finely chop the peeled garlic or cut into thin slices.
4. Transfer the vegetables to a suitable volume bowl, add the parsley, garlic and pepper. Pour in vegetable oil, mix thoroughly and put into half-liter jars, filling them almost to the top.
5. Prepare the marinade: boil the required volume of water, pour sugar and salt into it, stir until they are completely dissolved and boil again.
6. Remove the brine from the heat, immediately pour the vinegar into it and, stirring well, pour the cooked marinade into the jars filled with vegetables.
7. Cover the containers with lids and immediately sterilize in boiling water for exactly 25 minutes. Cork and set to cool by turning the preservation over the lids.
A simple recipe for pickled carrots with garlic and eggplant
Ingredients:
• 800 grams of juicy carrots;
• a kilogram of medium-sized eggplant;
• 90 ml of table 9% vinegar;
• celery greens - 4 branches;
• three onion heads;
• garlic - a large head;
• highly refined oil - 160 ml;
• three sweet peppers;
• 100 grams of sugar;
• one and a half tablespoons of salt.
Cooking method:
1. Cut the garlic into thin slices, the onion into half rings, and the eggplant into centimeter thickness into rings. Grate carrots on a special vegetable grater for cooking Korean salads.
2. At the bottom of a deep bowl, put two sprigs of celery and sliced garlic. On top, evenly spread the eggplant quickly fried in a dry pan. It is possible not to fry the vegetable rings, but to lower them, blanch in boiling saline for three minutes. Then dry well.
3. On top of the eggplant, lay thin strips of carrots, and on it are blanched rings of sweet pepper, put the remaining celery on top. If the eggplant was fried, pepper is also better to brown.
4. A little more than half a glass of water, combine with oil, add vinegar, bulk components and put on a strong fire. As soon as the sugar and salt dissolve and the marinade boils, pour the vegetables laid out in a bowl and leave them warm for three hours. Then refrigerate by placing in the general chamber of the refrigerator for 2-3 hours, and can serve.
Garlic marinated carrots - cooking tips and tricks
• For pickling, try to choose medium-sized "pot-bellied" root crops with a pronounced color. It is such a carrot that turns juicy.
• Do not use pale, large, with loose pulp. The appetizer will turn out not only dry, but may even bitter.
• Be sure to blanch the chopped root crop so that it softens slightly. The time of this procedure depends on the thickness of the pieces and can take from several seconds to three minutes.
• Blanching carrots for pickling "in Korean" is not necessary, since the chopped root crop is poured with boiling oil.
