Ingredients with Measurements:
- 1 lb. carrots, peeled and sliced into thin rounds
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 2 garlic cloves, peeled and sliced
- 1 tsp. salt
- 1 tsp. black peppercorns
- 1 bay leaf
Special equipment needed:
- Large pot
- Mason jars with lids
Step-by-step instructions:
1. In a large pot, combine the vinegar, water, sugar, garlic, salt, black peppercorns, and bay leaf. Bring to a boil over medium-high heat and stir until the sugar is dissolved.
2. Add the sliced carrots to the pot and stir to coat them in the pickling liquid.
3. Reduce the heat to low and simmer for 10-15 minutes, or until the carrots are tender but still slightly crisp.
4. Remove the pot from the heat and let it cool to room temperature.
5. Using a slotted spoon, transfer the pickled carrots to mason jars.
6. Pour the pickling liquid over the carrots, making sure to cover them completely.
7. Seal the jars tightly with their lids and store them in the refrigerator for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes 2-3 mason jars
Nutritional information:
Serving size: 1/4 cup
Calories: 30
Fat: 0g
Carbohydrates: 7g
Protein: 0g
Sodium: 100mg
Sugar: 6g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of sugar.
- Fresh herbs like thyme or rosemary can be added for extra flavor.
Variations:
- Add sliced onions or jalapeños for a spicy kick.
- Use different vegetables like cucumbers or beets.
- Experiment with different spices like cinnamon or cloves.
Tips and tricks:
- Use a mandoline or food processor to slice the carrots evenly.
- Sterilize the mason jars and lids before using them to prevent contamination.
- Let the pickled carrots sit in the refrigerator for at least 24 hours before serving to allow the flavors to develop.
Storage instructions:
Store the pickled carrots in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickled carrots can be served cold or at room temperature.
Presentation ideas:
Serve the pickled carrots in a small dish or on a platter with other appetizers.
Garnishes:
Garnish with fresh herbs like parsley or cilantro.
Pairings:
Serve the pickled carrots with cheese and crackers, charcuterie, or grilled meats.
Suggested side dishes:
Serve the pickled carrots with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the pickling liquid is too sweet or sour, adjust the amount of sugar or vinegar accordingly.
- If the pickled carrots are too soft, reduce the cooking time.
Food safety advice:
- Always use clean utensils and equipment when making pickled vegetables.
- Store the pickled carrots in the refrigerator to prevent bacterial growth.
Food history:
Pickled vegetables have been a popular way to preserve food for centuries, especially in Eastern Europe and Asia.
Flavor profiles:
The pickled carrots are tangy, sweet, and slightly spicy.
Serving suggestions:
Serve the pickled carrots as an appetizer or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Romanian