About the benefits of carrots did not hear only deaf. Carrots, though often wearing the epithet “sweet,” are not averse to taking salty or spicy foods.
Such malleability is an endless field for making salads and snacks.
Marinated carrots are often accompanied by garlic and coriander. It would seem that a typical recipe for Korean carrot salad, but not here!
There are so many salads that the bill will go into the tens.
Pickled carrots with garlic - general cooking principles
• Pickled carrots with garlic can be cooked not only for everyday use, this snack can be preserved for the winter or prepared for long-term storage in the refrigerator.
• Thoroughly washed with water, the root crop is peeled and crushed according to the recipe. Most often, carrots are cut with narrow ringlets, thin long plates or with a special tinder, turning them into a long straw. It is possible to use special corrugated knives for cutting, which will give an aesthetic look to the cutting.
• Garlic is ground on a fine grater or press, cut into thin slices or finely chopped with a knife.
• Carrots are often marinated not only with garlic, other vegetables are added to them, thereby obtaining more original snacks. For example, pickled beets with carrots gives the snack dish an original pink hue, eggplants complement it with a peculiar mushroom flavor.
• In the marinade, be sure to add spices and spices and prepare it with various types of vinegar or vinegar essence. Refined sunflower oil must be added to the marinade being prepared for canning.
• Pickled carrots with garlic can be served on their own as a snack or added when cooking main dishes or salads.
Canned pickled carrots with garlic
Ingredients:
• 750 grams of fresh carrots;
• 150 ml of lean, well-purified oil;
• 120 gr. peeled garlic;
• 750 ml of filtered or spring water;
• granulated sugar - 40 grams;
• 20 gr. rock salt;
• 70% Acetic Essence - 15 ml. Cooking Method:
1. Rinse the carrot and rinse, peel and rinse well again. Ordinary or figured knife cut the vegetable into thin ringlets. The recommended thickness is from 0.3 to half a centimeter.
2. Transfer the carrots to a large bowl and cover with freshly boiled water. After three minutes, drain the water, and dry the pieces of vegetable, shifting into a wide colander.
3. Disassemble the garlic in cloves, peel off the outer shell and chop finely with a heavy, sharp knife.
4. Mix chilled and dried carrots with garlic. Add vegetable oil and, carefully mixed, spread on prepared half-liter jars. Fill containers, slightly tamping vegetable mass, without reporting to the neck and a half centimeters.
5. In boiling water, dissolve granulated sugar with salt. Quickly bring the solution to a boil, set aside from the heat and immediately enter into it the vinegar essence, stir.
6. Pour the carrot packaged in jars with slightly cooled marinade and close with sterile lids until rolled up.
7. Carefully, so that the lids do not fall, move the jars in a wide pan on the grid. Gently fill their “to the shoulders” with warm water.
8. Sterilize containers at boiling water for 25 minutes, then tightly seal the covers with a key, turn the seals on the covers and soak in this position until completely cooled.
A simple recipe for a marinated carrot diner with garlic
Ingredients:
• 350 grams of medium carrot;
• two large spoons of 5% apple cider vinegar;
• salt, large - 2 tsp. with a small slide;
• spoonful of sugar;
• garlic;
• coriander, ground in a mortar - 0.3 tsp;
• 1/2 tsp. manually ground (ground in a mortar) black pepper;
• one third spoonful of whole cumin.
Cooking Method:
1. Cut the cleaned and thoroughly washed carrot with a special peeler along the length, into thin long strips and put them in a bowl.
2. Fill with boiling water and pour out the liquid without delay. Drain the vegetable strips from moisture on the sieve or in a colander and transfer it back to the dry container.
3. Add sugar mixed with salt, add spices with spices, press with a press or rub garlic in a small grater. Lightly rub everything with your hands, then add vinegar and mix thoroughly. 4. Leave a 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 fridge, covering it with a nylon cover, it can be stored for several days, almost without losing taste.
Snack marinated carrots with garlic and greens without preservation
Ingredients:
• 1 kg of fresh middle-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 laurel;
• A large bunch of young tender parsley.
Cooking Method:
1. Cut the juicy carrot into half a centimeter thick rings and dip into boiling water. After boiling, with a moderate heating temperature, boil for seven minutes, pour from the pan into a colander and cool.
2. Mix a glass of cold drinking water with vinegar and sunflower oil. Add the salt and sugar to the solution, lower the laurel, add finely chopped greens.
3. Disassemble the garlic, peel, grate and put in the marinade, mix.
4. Fold the blanched carrots into a clean glass jar, pour the marinade over and, tightly capped with a capron lid, place in the common chamber of the refrigerator for 8 hours.
How to make delicious pickled carrots with garlic and sesame in Korean
Ingredients:
• peeled carrot - 2 kg;
• 50 grams of sugar;
• a glass of 9% edible vinegar;
• 230 ml of refined oil;
• 30 gr. large non-iodized salt;
• red chilli peppers, hand-ground, garlic - to taste;
• coriander seeds, sesame - 1/2 tsp.
Method of preparation:
1. Rub the prepared vegetable with thin long strips on a special grater for Korean carrot.
2. Add salt, mixed with sugar, pour vinegar and, having mixed well, let stand for about half an hour so that the carrot will make juice.
3. In a mortar or rolling pin, pound the coriander and, together with the ground red pepper and sesame, add to the carrot, mix.
4. In a pan or a small cauldron, heat the oil well and, without waiting for the appearance of streams of smoke, transfer it to the carrots, stir and leave to cool. The oil must be well cured, if you pour it cold, the taste of the dish will change significantly. 5. Press the garlic into the cooled carrot, press and mix everything into a dry container, seal the cork tightly and put it in the cold for 6-8 hours.
6. If there is a marinator, use it, it will significantly shorten the time of marinating. Put prepared snack in marinator and marinate it in three cycles, up to 25 minutes
Marinated carrots with garlic and beets for the winter - “Yakhontovaya”
Ingredients:
• 500 gr. juicy carrots;
• small maroon beets - 500 grams;
• 200 grams of garlic;
• cold-pressed olive or vegetable oil - 200 ml;
• liter of very clean drinking water;
• 300 gr. coarse salt;
• 60 grams of white sugar;
• 25 ml of food vinegar essence;
• black pepper and laurel.
Cooking Method:
1. Using a brush, rinse the vegetables thoroughly, remove the peel and cut into thin pieces of arbitrary shape: with rings, wedges, flowers - as your heart desires.
2. In a large saucepan, boil water, dip the pieces of vegetables into it and boil on a low heat for no more than five minutes. Put the blanched vegetables on a sieve and dry them from the residual moisture.
3. Chopped garlic finely chopped or cut into thin slices.
4. Transfer the vegetables to a suitable volume bowl, add laurea, garlic and pepper. Pour in vegetable oil, mix thoroughly and packaged in half-liter jars, filling them almost to the top.
5. Prepare the marinade: boil the required volume of water, add sugar and salt into it, stir until they are completely dissolved and boil again.
6. Remove the brine from the heat, immediately pour vinegar into it and, having stirred well, pour the prepared marinade over the cans filled with vegetables.
7. Cover the containers with lids and immediately sterilize in boiling water for exactly 25 minutes. Cork up and put to cool, having turned preservation on covers.
A simple recipe for pickled carrots with garlic and eggplants
Ingredients:
• 800 grams of juicy carrots;
• kilogram of medium-sized eggplants;
• 90 ml of table 9% vinegar;
• celery greens - 4 sprigs;
• three onions;
• garlic - large head;
• high purity 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 eggplants, measure by centimeter thickness. Rub carrots on a special vegetable grater for cooking Korean salads.
2. At the bottom of a deep container, place two sprigs of celery and sliced garlic. Top evenly spread eggplants, quickly fried in a dry frying pan. You can not fry the vegetable rings, and blanch them in boiling saline for three minutes. Then dry well.
3. On top of the eggplant lay out thin strips of carrots, and on it blanched rings of sweet pepper, put the remaining celery on top. If the eggplants are fried, the pepper is also better to browned.
4. A little more than half a glass of water, combine with oil, add vinegar, bulk ingredients and put on high heat. As soon as the sugar and salt dissolve and the marinade boils, pour the vegetables laid out in a bowl and let them warm for three hours. Then cool, placing in a common chamber of the refrigerator for 2-3 hours, and can serve.
Marinated carrots with garlic - cooking tricks and useful tips
• For marinating, try to choose medium-sized “pot-bellied” root vegetables with pronounced color. Such carrot turns out juicy.
• Do not use pale, large, with loose flesh. Snack will not only dry, but can even taste bitter.
• Be sure to blanch the shredded root vegetable so that it softens slightly. The time of this procedure depends on the thickness of the pieces and can take from a few seconds to three minutes.
• To blanch carrots for pickling “Korean-style” is not necessary, as the shredded root vegetable is poured with boiling oil.
