Stern
Recipe with cooking with my changes. Source: "French Cuisine Recipes", V. Petrachenko, H. Pilipchuk, D. Polyakov, "Food Industry" Moscow, 1967

Pickled carrots

500 g young carrots
250 g frozen green peas (optional)
100 ml glass of water
100 ml 5% vinegar
150 ml dry white wine (cider, apple juice)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dry parsley
0.5 teaspoon spoons of dry savory or dill
1 bay leaf
1 clove of garlic (through a press)
a pinch of ground red pepper
125 ml olive (corn or other refined vegetable) oil
1 dessert spoon of prepared mustard

Peel the carrots, cut into small cubes.
Mix water, vinegar, white wine and olive oil in a saucepan, add salt, sugar, parsley, savory / dill, bay leaf, crushed garlic and pepper, put on high heat and, when the marinade boils, put the carrots in there and leave it there until until the carrots are cooked, but not quite soft yet. Add green peas, bring to a boil. Put the vegetables in a jar, stir the mustard in the marinade and pour the marinade over the vegetables for 2-3 days. Serve cold as a snack.
Peas were not included in the recipe, but I had it, so I poured it in. The marinade turned out to be a little too small, I had to crush vegetables with a spoon from time to time, but I would not increase the number. Prepared in the evening, ate the next day. Very tasty, and the marinade is generally amazing (I made it with cider). I will definitely cook meat in this marinade.

Pickled carrots

Z. Y. I think that carrots can be cut into rings and cut on a "Korean" grater, only then the amount of marinade can be tracked so that there is not enough.

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