Simple and tasty recipes for pickled carrots

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

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

How to ferment carrots at home

Pickled carrots retain all their beneficial properties because they are not subjected to heat treatment. To make the workpiece correctly, follow these recommendations::

1. Use any table carrot variety with juicy, crisp, brightly colored roots.
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. To prevent vegetables from becoming airy, cover them with cabbage leaves on top.
6. During cooking, pierce periodically with a wooden stick or fork.
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 them using a sharp knife. Carrots and other ingredients are chopped in accordance with the selected recipe.

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

Before use, the barrel is filled 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, do not use containers in which meat, fish or fat were previously stored.

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

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

Root vegetables are prepared in 3-liter jars, glass bottles or plastic buckets intended for food products.

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

Before use, the containers are washed several times and dried 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 put away for permanent storage in a cool place.

Delicious carrot starter recipes

There are many simple recipes for pickling carrots at home.

Whole root vegetables

To harvest whole carrots, small root vegetables 8-10 cm long are used.

Ingredients:

• carrots - 1 kg;
• parsley - 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. Place the root vegetables vertically in jars, alternating each layer with bay leaves, pepper and parsley.
3. Pour water into a saucepan, add vinegar and salt.
4. Pour boiling brine over the workpiece. Leave the jars in a warm room for 10-15 days for fermentation.

About preparing 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 l.

Cooking method:

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

With garlic

When fermented in this way, carrots acquire a sharp, piquant 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 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. Place oppression on top and leave in a warm place for 7-10 days.
7. As soon as the brine becomes cloudy, put it in a cool place for 10-14 days.
8. Add brine if necessary and refrigerate for storage.

With eggplants in Korean

Root vegetables are often fermented with other vegetables. The decoration of any table will be pickled carrots with eggplants.

For preparation you will need:

• large carrots - 1 pc.;
• sweet pepper - 2 pcs.;
• eggplants - 8 pcs.;
• garlic - 3 cloves;
• parsley - a bunch;
• Korean carrot seasoning - 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. Wash the eggplants and cook in salted water until soft. Let the water drain and cut them into bars.
2. Wash the carrots, peel and grate or cut into strips.
3. Wash the sweet pepper, 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. Place a layer of eggplants in the jars, place the vegetable mixture in one layer on top.
7. Add salt, sugar, vegetable oil and vinegar to boiling water.
8. Pour the prepared mixture over the vegetables placed in jars, cover with a small plate and place under pressure.
9. Store the product at room temperature for 24 hours, then put it in the refrigerator.

Read also:

The best recipes for preparing brown tomatoes for the winter

How to prepare aromatic and crispy 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 bars.
2. Cut the beans into pieces 5 cm long.
3. Blanch the 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. Place vegetables in pre-prepared jars, topping them with a mixture of garlic and parsley.
6. Boil water, add salt, sugar and spices.
7. Pour the resulting brine over the vegetables.
8. Place the containers in a warm room for 5 days, then seal the preparations hermetically and put them in the cold for storage.

Storage Features

Pickled carrots can be stored for 1 year, while maintaining beneficial properties.

When it is completely ready, it is placed in the refrigerator, pantry or cellar. To preserve the finished product, maintain the temperature no higher than 4°C.

The product is stored only in brine, otherwise in a week the carrots will become unfit for consumption.

What dishes can you add it to?

Pickled carrots are a universal product that is used to prepare a variety of dishes.: Korean carrots, cabbage rolls, 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. If the storage rules are followed, the product retains its taste for a long time and goes well with any dish.