Pickled Carrot Sticks

1. 1 Carrots≈ $1.50 per kg 350 g
2. 2 Garlic≈ $10.00 per kg 5 g
3. 3 Dillpack 50 g ≈ $1.80 8 g
4. 4 Black peppercorns 1 g
5. 5 Bay leaves to taste
6. 6 Salt 8 g
7. 7 Sugar 16 g
8. 8 Vinegar 9%pack 500 ml ≈ $1.30 35 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel the carrots¹ and cut into sticks the height of the jar and 1 cm thick, then blanch in boiling water for 2 minutes and cool in cold water.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Place the dill³, garlic², bay leaf, and peppercorns in the bottom of the jar, then pack the carrot¹ sticks tightly upright.

4. Bring the water (about 200 ml) to a boil with the salt and sugar, simmer for 2 minutes, remove from the heat, and stir in the vinegar⁸.

5. Pour the hot marinade over the carrots¹ to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment the water comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool, then store in a cool, dark place for up to 12 months and refrigerate an opened jar for up to 14 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.