Spicy canned carrots with parsley and garlic in apple juice - a quick recipe for an original carrot preparation.
Spicy carrots with parsley are a rather unusual preparation. After all, in addition to these two healthy root vegetables, it also uses garlic and apple juice. And this combination is not very familiar to us. But it’s worth doing not only for those who like to combine unusual foods and tastes. There is no vinegar, salt or sugar in the recipe, and this makes the carrot preparation, where apple juice serves as a preservative, even more healthy.
We start cooking like this. You need to take carrots and parsley root. Their quantity is taken at the discretion of the one who cooks. I take them exactly equally.
Peel the root vegetables from the top dense layer and cut into pieces of the same size or grate on a coarse grater.
Place the prepared ingredients in boiling water and quickly remove after literally 30-40 seconds.
Place the blanched hot slices into ½ liter jars and quickly pour boiling marinade over them.
We will cook the marinade for carrots from apple juice - 500 ml, water - the same amount, refined vegetable oil - 100 ml, chopped garlic - 1 teaspoon and 10 black peppercorns.
Roll up the jars while hot and turn them upside down until they cool.
Canned carrots with parsley in winter can be served as a savory appetizer, or can be added to soups, stews or all kinds of winter salads. The tasty marinade won’t go to waste either. You can simply drink it or use it to dress the same salads.
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