Pickled carrots
Instructions
Scrape the carrots, cut into sticks and boil in lightly salted water for 5 minutes.
Drain and distenderle on the table and let them dry.
Put them in pots to perfect closure and cover with vinegar minding that remain completely immersed.
Combine basil leaves, a few grains of pepper and a pinch of sugar.
Close the jars and store in a cool, dark and dry for at least 2 months.
Ingredients and dosing for 4 persons
- Carrots novelle
- White wine vinegar
- Some leaves of basil
- 1 pinch of sugar
- Some grains of pepper
- Salt