Lightly salted carrots: universal recipes for every day

Carrots are perfectly stored fresh, and if they are pickled, they do it for something specific. Well, let's say you need carrots for a stew, or for a salad, but you have neither the time nor the desire to tinker with dirty carrots from the cellar. This is where lightly salted carrots, prepared in several ways, for different dishes, come in handy.

Ingredients: carrot, salt, spices
Time to bookmark: Summer, Autumn

Content

1 Lightly salted carrots, for preparing hot dishes
2 Lightly salted carrots in a hurry

Lightly salted carrots, for preparing hot dishes

It is understood that these carrots will go into broth, stews with vegetables and other hot dishes. When salting, vinegar is not used so as not to spoil the taste, but for preservation, we use a different method.

Wash the carrots, trim the ends and scrape them to remove any dirt.

Cut the carrots into wheels, half wheels, or strips, as you prefer.

Wash floors of quart jars with hot water and baking soda. Place 2-3 cloves of garlic on the bottom of the jar and start adding carrots. There is no need to fill it to capacity; do not add a couple of centimeters to the top. You can use spices, but this is not at all necessary, since these carrots are not consumed as an independent dish, but act as an additive and decoration for other dishes.

Make the brine. Add 50 grams of salt per liter of water and place the brine on the stove until it boils well. Pour boiling brine into the jar until it completely covers the carrots.Close the jar with a plastic lid and put it in a cool place for winter storage.

Lightly salted carrots in a hurry

Some people think that such a popular “Korean-style carrot”, or pickled carrots and lightly salted carrots are the same thing. But this is fundamentally wrong. To prepare lightly salted and pickled vegetables, vinegar is not used and the main preservative is salt and its own juice. You can use any spices and there are no restrictions.

The only similarity is that the carrots also need to be grated and they will be ready almost immediately after cooking.

So, grate the carrots on a coarse grater, perhaps the same one that is used for “Korean carrots.”

Stir the carrots with the salt, pressing slightly to release the juice. At the same stage, you can add ground pepper or dried herbs.

Place the carrots in clean, washed jars and tamp down well so that the juice appears on the surface.

Pour a couple of tablespoons of vegetable oil into each jar and close them with plastic lids. In principle, carrots can be tasted within 10 minutes after cooking, and in exactly the same form they can be stored in the refrigerator or in a cold basement for at least 4-5 months. The juicier the carrots, the longer they will be stored. It can be eaten as an independent dish, or you can use it to prepare vitamin salads in winter.