Pickled carrots
12 servings
15 minutes
Marinated carrots are a refined accent of French cuisine, combining sweet, spicy, and sour notes in a single gastronomic creation. Historically, the French tradition of pickling vegetables originated from the culinary experiments of nobles and craftsmen aiming to preserve fresh produce. In this recipe, tender carrots are infused with the piquant sweetness of sugar, the spicy heat of chili pepper, and the subtle acidity of white wine vinegar. After a week of marinating, the carrots develop a rich, slightly crunchy flavor that perfectly complements meat dishes, appetizers, and cheese assortments. This is an ideal garnish to add freshness and brightness to any table and a wonderful ingredient for creating original culinary compositions.
1
Wash, peel, and slice the carrot into rounds about 3 cm thick (you can also cut them into quarters or any other way, as long as the pieces are large).
- Carrot: 1 kg
2
Slice half a chili pepper into very thin rings. In a saucepan, pour water and vinegar in a 1:2 ratio, add sugar, and place on the heat.
- Chili pepper: 0.5 piece
- White wine vinegar: 100 ml
- Sugar: 50 g
3
Add chili pepper and stir until the sugar completely dissolves in the water and vinegar, or simply let the liquid simmer a bit. After that, add the chopped carrot to the saucepan and boil for another two minutes.
- Chili pepper: 0.5 piece
- Sugar: 50 g
- White wine vinegar: 100 ml
4
After that, transfer the carrots to a jar and fill it to the top with the liquid from the saucepan. Let it sit for at least a week.
- Carrot: 1 kg
- White wine vinegar: 100 ml
