Pickled ginger carrots
Time
Preparation time: 15 min.
Cooking or baking time: 20 min.
Rest period: 12 hours
Total preparation time: 12 hours 35 minutes
Carrot goes Asia - pickled ginger carrots: These pickled carrot slices are z. As a fondue, in a salad or as an accompaniment to grilled meat or fish a treat, also taste very good as a topping on a sausage bread or Asian dishes:
Ingredients for three glasses
- 1 kg of carrots, preferably fresh carrots with greenery
- 2 cloves of garlic
- 1 piece of ginger
- 1 tsp of mustard seeds
- 5 peppercorns
- 3 bay leaves (one per glass)
- 1 tsp salt
- 120 g of sugar
- 10 tablespoons of vinegar essence
preparation
- The carrots are cleaned and sliced obliquely.
- Put in a saucepan, cover with cold water, bring to a boil, drain and rinse thoroughly.
- Peel ginger, slice.
- Remove garlic cloves and cut into slices.
- Boil both ingredients with bay leaves, peppercorns, vinegar, salt, sugar, mustard seed in approx. 500 ml of water.
- Put the carrot slices in the pan, bring to the boil, remove from heat and let cool.
- Let the carrots in this broth run through the fridge for one day.
- Boil everything up again after one day, then pour boiling hot sterilized preserving jars, close them immediately and turn them upside down.
The pickled carrots hold in this way in jars a few weeks.
If you want to be available for longer, you are on the safe side with the cooking method in the oven:
Undamaged twist-off glasses are placed in about 3 cm of water on the drip pan in the bottom rail of the oven? Caution: Do not touch.
Heat the oven to 175 degrees. Once the water begins to simmer in the glasses, turn off the temperature and leave in the oven for 30 minutes.
I still had a pepper left, which I also processed here. Is optional and not required.
