There are many ways to store and prepare carrot salads, but, in my opinion, this method, which I borrowed from the recipe of Australian cuisine, has every chance of winning if someone decided to arrange a carrot harvesting competition. Salad can be eaten almost immediately, carrots are soaked in marinade after a few hours, can be stored for several weeks in the refrigerator, or decomposed into sterile jars and sterilized for long-term storage outside the refrigerator.
This is the most delicious side dish for meat, which can only be thought out, but also as an independent dish, the pickled carrots are very tasty.
- Cooking time: 30 minutes
Ingredients for pickled carrots with onions and oregano
- 1 kg of carrots;
- 300 g onions;
- 2 heads of garlic;
- ginger root;
- 2 lemons;
- 150 ml of olive oil;
- chili pepper in flakes, chili pepper ground, oregano, sugar, salt.
The method of cooking marinated carrots with onions and oregano
We clean the sweet carrot, cut it into thick circles, put it in a deep frying pan with a thick bottom.
I really love carrots because you can make great snacks from this wonderful and healthy vegetable all year round, but if you want to prepare a salad for the winter, I advise you to do this in the season of carrot harvest.
In onions, cut off the root lobe, chop the onion in thick slices, add to the carrot.
Fill the prepared vegetables with salted hot water. Salt is to your liking, I usually add 12 grams of coarse salt to 1 liter of water. After the water boils, we cook the vegetables for 5 minutes, if the carrots are not cooked, then it will not absorb the marinade.
While the vegetables are boiling, squeeze the juice from the lemons, mix it with sugar. Adjust the amount of sugar to your liking, I add about 35 g per 1 kg of carrot.
Peel the fresh ginger root from the skin and rub it on the finest grater, add to lemon juice. To marinade did not turn out very sharp, just enough root, 5-7 centimeters long.
Cool the boiled vegetables in brine, drain the water. Season the vegetables with marinade, add garlic sliced in plates, mix well.
Add oregano, ground red pepper and red pepper flakes to the salad. If you do not want to make the salad spicy, then you can put in it flakes of sweet paprika, which will give the salad flavor of pepper, but not its zhguchest.
Dressing salad with olive oil. It is better to use olive oil for dressing without smell, so that its smell does not argue with fragrant spices, but this is again a matter of taste.
Thoroughly mix the ingredients with the oil, try, add, if necessary, salt or sugar. Marinade should be tasty and like you, so adjust the taste at this stage of cooking.
We remove the salad in the fridge, it will be ready in 5-7 days.
If you want to cook marinated carrots for this winter recipe, just lay the salad in sterilized jars and put them in hot water (85 degrees). Sterilize 10 minutes jars with a capacity of 700 ml. Salad will be well preserved in a cool room for several months.
