Pickled Carrots _ Sofrat hadhramia

There are many types of pickles, such as cucumber pickles, carrots, and turnips. Pickles can also be prepared by adding more than one type of vegetable. There are also many pickling methods, using water and salt, water and vinegar, or olive oil.

Each meal should contain a number of pickles, given the great importance of pickles in strengthening the immune system in the human body. It is recommended to prepare pickles at home to get the best results and the greatest benefit; This is so that we can avoid preservatives and dyes that are used in ready-made pickles.

🔹Half a kilogram of carrots.

🔹Aqueous solution; which is a solution of vinegar, salt and water; where you should put a medium spoon of salt, and two or two and a half tablespoons of vinegar for each cup of water.

🔹Five cloves of garlic for each jar.

🔹A little olive oil.

💠Preparation:

🔹Wash the carrots well, peel them and cut them into the sizes you want.

🔹Put the carrot pieces in jars, preferably glass ones, then peel the garlic cloves and put them in a jar with the carrots.

🔹Submerge the carrot jars in the solution you made from salt, water and vinegar.

🔹Cover the jar with grape leaves or celery stems to prevent air from escaping, and pour oil to ensure that bacteria do not reach the pickle.

🔹Leave the pickle closed for a while without ripening in a warm place.

🔹You can add a spoonful of mustard seeds to each jar; Because mustard gives a delicious taste to the pickle, but it will increase the time needed for it to ripen.

🔹You can boil vinegar and spices such as: cloves, black pepper, bay leaves, and salt before use.

🔹Half a kilogram of carrots.

🔹Four cups of warm water.

🔹Three tablespoons of sugar.

🔹Two tablespoons of salt.

🔹A third of a cup of white vinegar.

🔹Peel the carrots, then cut them into thin, small slices, then wash the carrots well and distribute them evenly in the pickling jars.

🔹Distribute the amount of vinegar evenly in the jars.

🔹Dissolve the sugar and salt in warm water in a deep bowl.

🔹Pour the mixture evenly over the carrots until all the carrots are completely covered.

🔹Close the jars tightly, and leave them in the refrigerator for at least three days until they ripen, then serve.

🔹A cup of frozen or fresh peas.

🔹A quarter cup of pickled carrots, cut into small cubes.

🔹Three small potatoes, cut into small cubes.

🔹A third cup of pickled cucumbers, finely chopped.

🔹Half a cup of frozen or canned corn.

🔹A small pickled turnip, cut into small cubes.

🔹A quarter cup of mayonnaise.

🔹A pinch of white pepper.

🔹A pinch of salt.

🔹Boil the potato cubes in boiling, salted water for four minutes, then add the corn and peas if they are frozen, and leave them for an additional four minutes.

🔹Drain the vegetables well from the boiling water, then place them in a deep bowl.

🔹Add the pickled cucumbers with the turnips, pickled carrots, and the amount of mayonnaise to the bowl, and mix the ingredients well.

🔹Season the salad with salt and white pepper, then place it in the refrigerator for thirty minutes.