Pickled carrots
2 servings
600 minutes
Marinated carrots are a refined appetizer from European cuisine that values simplicity, freshness, and harmonious flavor combinations. Crunchy carrots soaked in a French marinade of white dry wine, vinegar, and aromatic spices acquire a tangy sweet-sour note and subtle spicy undertones. This dish is perfect as an accompaniment to meat and fish dishes, adding freshness and brightness. It can also be served as a standalone appetizer alongside toasted baguettes or soft cheeses. The marinating process makes the carrots tender while retaining their crunchiness, and the addition of mustard enhances their flavor and adds depth. This recipe is not just a way to preserve vegetables but a true gastronomic adventure that reveals new facets of familiar ingredients.
1
Wash, peel, and slice young carrots (500 g) into thin rings.
- Carrot: 500 g
2
Prepare a French marinade from 100 ml of water, 100 ml of dry white wine, 80 g of olive oil, and 100 ml of 3% vinegar.
- Water: 100 ml
- Dry white wine: 100 ml
- Olive oil: 80 ml
- Vinegar: 100 ml
3
Mix everything in a pot and add finely chopped herbs — dill and parsley.
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
4
Add a bay leaf, five to six black peppercorns, salt, sugar, and crushed garlic (2 cloves).
- Bay leaf: 1 piece
- Black peppercorns: 6 pieces
- Garlic: 2 pieces
- Salt: to taste
- Sugar: to taste
5
Put the mixture on high heat and bring to a boil.
6
Dip the carrot rings for 5 minutes.
7
Remove. Cool down.
8
Remove the carrot and strain.
9
Mix a tablespoon of prepared mustard into the marinade and pour it over the carrots again for 2 days.
- Mustard: 1 tablespoon
