Instead of adding it to the broth, put it in a jar. Take a bite and enjoy your health all winter long

Although for years carrots were mainly used in salads and soups, today they are increasingly found in jars as a full-fledged hero of pickled foods. This creates an effect that surprises even the most experienced home cooks.

Making pickled carrots it does not require special skills or hard-to-find ingredients. Just a few basic spices and good salt are enough to achieve a fantastic effect. Ingredients:

• 1 kg of carrots,
• 1 liter of boiled water,
• 1 allspice,
• 2 bay leaves,
• 2 cherry or blackcurrant leaves (optional: a vine leaf or half a horseradish leaf),
• 3 cm of horseradish or ginger root,
• 3 cloves of garlic,
• 3 black peppercorns,
• 30 g of non-iodized rock salt,
• a large umbel of dill.

You will prepare using the given proportions two 0.9 liter jars. If you are planning a larger stock, just increase the amount of ingredients accordingly.

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Exactly wash the jars and scald them with boiling water or run it through a hot cycle in the dishwasher. Thanks to this, the silage will have ideal conditions for fermentation. Boil a liter of water, add salt and stir until it dissolves. Set aside to cool (it is best when the brine is around 30 degrees Celsius). Peel and wash the vegetables. Cut them into thick slices or quarters. If you want to store the carrots longer, you can leave them whole by cutting them to ⅘ of the height of the jar. Place a bulb of dill in the bottom of each jar.

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Then tight arrange the carrot pieces, interspersing them with garlic, ginger (or horseradish) and spices. Place cherry or currant leaves on top. Pour the cooled brine so that it completely covers the vegetables. Leave approximately 1 cm of free space under the lid. Clean the rim of the jar, close it lightly and set aside on the counter at room temperature (approx. 22 degrees Celsius) for 5-7 days. After a week, tighten the lids and move the jars to a cool basement or refrigerator. The carrot will be ready to eat after 1-2 weeks, but with each passing day it acquires a deeper, more expressive flavor.