How to cook carrots and how it is useful?

In the modern world, such a delicacy as sour carrot is becoming increasingly popular. Pickled carrots can be stored all winter and over time its properties are not lost. In winter, pickled carrots bring great benefits to the body. Carrots are a storehouse of useful elements that are completely preserved in the fermented product.

This dish is a great addition to the appetizers on the table and is able to conquer even the biggest gourmet.

What it is?

Sour is a way of cooking vegetables, fruits, berriesIn the process of which lactic acid is formed, it is the main preservative. The process of fermentation is very simple, so it has been used for many centuries.

Washed, ready-to-cook vegetables are poured with a solution of salt water, oppression is put on top and the whole thing is removed in a warm place. Lactic acid fermentation begins. After that, pickled vegetables are left to keep in a cold place. At this time, they soften and form beneficial enzymes.

Practically any vegetables are suitable for pickling.They perfectly retain their taste and beneficial properties throughout the winter.

Benefit

There is a lot of carotene in pickled carrots, vitamins of group PP, H, E, K, B1, B9, B5. Also present are trace elements such as chlorine, potassium, phosphorus, calcium, cobalt, iron, magnesium, chromium, zinc, but this is only a small part. This vitamin-mineral cocktail helps to fight against various diseases of the cardiovascular system, respiratory system, eliminates skin and eye diseases.

Step-by-step instructions on how to brew at home

At this stage of time, a large number of different recipes for the preparation of pickled carrots, each of which has its own advantages and disadvantages, are distinguished.

According to Bolotov

For the preparation of pickled carrots by Bolotov, the following ingredients will be required:

• 4 kg of any type of carrot;
• 1 kg of sour apples;
• several large umbrellas of dill;
• 3 sheets of horseradish;
• 5-7 cherry leaves;
• 3-4 black peppercorns;
• 5 liters of water;
• 200 g of coarse salt.

Next, you need to follow this cooking plan.:

1. It is necessary to take a freshly juicy carrot that should be washed and cleaned.
2. Apples are processed in the same way, after which the core is cut, and they are cut into 4 lobes.
3. It is required to prepare a salt brine, having connected water and salt in the specified quantities.
4. The bottom of the container should be laid out with leaves of cherry, horseradish and black pepper peas.
5. Top need to put cooked apples and carrots. Bay all this brine, you need to cover the tank and leave them under pressure in a cool room.

With garlic

For the preparation of pickled carrots with garlic will need such components:

• 2.5 kg of grated carrots;
• 2 garlic heads;
• 50 g fresh ginger;
• 2 small hot peppers (for hotness);
• 200 grams of cabbage;
• 50 g of coarse salt.

Cooking:

1. Prepared carrots divided into several servings.
2. Chop cabbage, peel ginger and garlic, wash and dry the sweet and hot peppers.
3. Grind garlic, ginger, cabbage, sweet and hot peppers.
4. Distribute evenly salt portions with carrots.
5. Rub the carrots with salt in your hands (the presence of gloves is necessary, this will prevent the hands from burning), wait until the carrot begins to produce juice.
6. Add a mixture of ginger, garlic, peppers, cabbage to each cup of salted carrots.Mix everything.
7. Combine all servings of carrots in one glass or ceramic container.
8. Place the carrot under pressure so that it is completely covered in brine.

With beetroot

For the preparation of pickled carrots with beets, you will need the following ingredients:

• 2 kilograms of small carrots;
• 3 kilograms of small beets;
• 7 liters of water;
• 300 grams of salt.

Picking up the specified ingredients you can start cooking:

1. Beets and carrots are thoroughly cleaned with a small soft brush.
2. After cleaning the vegetables they need to put in a large bottle with a wide neck.
3. In parallel with this, it is necessary to prepare a brine; for this, salt is poured into the water and the mixture is boiled until the latter is completely dissolved.
4. Vegetables are poured with brine.
5. Carrots and beets are left in this form for a period of 15-18 days.
6. During this time, you need to go several times to the tank and remove the foam that is being formed there.
7. After fermentation, the bottle with carrots and beets must be rearranged to a cool place.

Korean Eggplant

To prepare such a recipe, the following components are required:

• 1 large carrot;
• 8 eggplants;
• 2 pods of red bell pepper;
• 3 cloves of garlic;
• salt;
• bunch of parsley;
• 5 g condiments for Korean carrots.

For brine you need to separately highlight such ingredients.:

• 50 milliliters of vegetable oil;
• 125 g of sugar;
• 50 milliliters of table vinegar;
• 125 g of sugar;
• 1 glass of water;
• 5 g of salt.

Cooking method:

1. Eggplant wash, remove the tails. Boil in salted water until soft. Remove and put under pressure. When the water is drained, cut into bars.
2. Peel carrots, wash and cut into large chips. Put in a bowl.
3. Pepper wash, remove the stalk seeds, cut into thin strips. Add to a bowl of carrots.
4. Parsley wash, finely cut together with garlic. Add to the rest of the vegetables.
5. Put eggplants in the container in a single layer. Put on them layers of other vegetables.
6. Pour 1 cup of water into a saucepan, add oil, salt, sugar and vinegar. Give boil. Fill the vegetables with pickle, cover with the plate and set the oppression. So, we insist day, we clean up the venture in a cold place.

With beans

Besides, pickled carrots can be prepared with beans, this will require the following components:

• 1.2 kg of carrots;
• 1 kg of green beans;
• 9-10 cloves of garlic;
• greens to taste;
• 1.7 liters of water;
• 40 g of salt;
• two spoons of sugar;
• 1 bay leaf;
• several peas of pepper.

Cooking:

1. Rinse the beans, make cuts 5-6 cm.
2. Peel the carrots and cut them into bean-sized pods.
3. Cooked vegetables cook for about 5 minutes in salty boiling water. Then remove the vegetables, rinse, give water to drain.
4. Garlic and my greens and chop finely.
5. Beans and carrots stuff tightly into jars, sprinkling them with garlic and greens.
6. Cook the brine and pour them vegetables in the banks. Cover with lids.
7. For fermentation, jars cool for 6 days. After this time, close tightly and store for storage in a cool room.

How to save the finished product?

This type of product does not require special storage.. He suffices the coolness of the cellar or pantry, without penetration of direct sunlight. Some even manage to freeze it.

It retains its usefulness and taste in this form throughout the year. If you follow these simple rules, you will always have at your fingertips a tasty and healthy snack.

In the absence of a cellar or basement, pickled carrots can be stored in a conventional refrigerator, most importantly, not in the freezer.

What dishes can I use?

To prove how versatile the pickled carrots are and how well it goes with other dishes, here are a couple of examples:

• cabbage rolls;
• carrot fritters;
• sour carrots in Korean;
• salads with pickled carrots and liver or chicken;
• pickled vegetables;
• Salad "Teshchin tongue";
• original salad;
• salad "Yummy";
• salad "Flavor";
• salad "Bright" carrots or "Simple".

With the help of fermentation can diversify food, surprise guests with new snacks, maintain a healthy body tone. Carrots - the queen of vegetables, because not many of them can boast the same rich content of vitamins and minerals, as this bright beauty.

It is good in any form: fried, steamed, stewed, baked, boiled, raw. It is often added to different salads and snacks due to not only taste, but also juicy, bright appearance.But if someone else has not tried it in the fermented form, then maybe now is the time?