Pickled Carrots
Pickled carrots - Optimal filling side dish
Healthy, because
Even smarter
Nutritional values
Carrots have the dietary fiber pectin in their luggage. This swelling agent acts as food for our beneficial intestinal bacteria. In addition, the orange-colored vegetable scores with plenty of beta-carotene, a precursor of vitamin A. The fat-soluble vitamin is indispensable for healthy eyes, among other things.
When filling, the vegetables are alternately layered with herbs, garlic and spices before adding the sour or salty broth. This gives each area approximately the same flavor. Then the container is sealed airtight and placed in already heated water for a certain time (depending on the food) to boil down; this way, germs don't stand a chance. For a more intense taste, the contents of the jars should be left to infuse for 1-2 weeks. By the way: This type of preservation creates an overpressure due to the expanding air in the jar, which forms a vacuum after cooling, which makes the ingredients last longer. The pickled carrots can be stored in a dark and cool place for up to six months.
(Percentage of daily recommendation)
| Calorie | 57 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 368 mg | (9 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 36 ozs carrots
- 4 garlic cloves
- 4 sprigs rosemary
- 4 ozs white wine
- 10 ozs White vinegar
- 4 ozs Raw cane sugar
- 5 tsps salt
- 2 Tbsps Lime juice
- 2 bay leaves
- 1 tsp black peppercorns
Kitchen utensils
Preparation steps
Clean carrots, peel and leave whole or cut in half lengthwise, depending on thickness. Peel garlic. Wash rosemary sprigs.
Bring wine, vinegar, 20 ounces of water, sugar, salt, lime juice, garlic, bay leaves, rosemary, and peppercorns to a boil. Add carrots and cook over medium heat for 5 minutes so that they still have a bite.
Lift carrots and other ingredients out of the broth and pour into 4 sterilized canning jars. Pour the broth over the carrots and cover them well.
Close jars and place in a pot with water to boil down. Cover the jars and boil at 100 °C / 212 ˚F for 90-minutes. Remove from water and allow to cool.
