🍽️ Pickled Carrots

Name: Pickled Carrots
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg carrots; 4 garlic cloves; 4 sprigs rosemary; 120 ml white wine; 300 ml white wine vinegar; 120 g raw cane sugar; 5 tsp salt; 2 tbsp lime juice; 2 bay leaves; 1 tsp black peppercorns

57 kcal · 30 min · 4 servings

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Ingredients

1 kg carrots
4 garlic cloves
4 sprigs rosemary
120 ml white wine
300 ml white wine vinegar
120 g raw cane sugar
5 tsp salt
2 tbsp lime juice
2 bay leaves
1 tsp black peppercorns

Instructions

1. Wash the carrots, peel them, and cut them in half lengthwise if they are very thick. Peel the garlic and wash the rosemary sprigs.
2. Bring the wine, vinegar, 580 milliliters of water, sugar, salt, lime juice, garlic, bay leaves, rosemary, and peppercorns to a boil. Add the carrots and cook for 5 minutes over medium heat so they remain slightly crunchy.
3. Remove the carrots and other ingredients from the liquid and fill them into four sterilized jars. Pour the cooking liquid over the carrots until they are completely covered.
4. Seal the jars and place them in a pot with water for canning. Boil the jars for 90 minutes at 100 degrees Celsius with the lid on. Remove them from the water and let them cool down.

Nutrition per serving

kcal: 57
Protein: 1 g · Fett/Fat: 0 g · Carbs: 12 g