Pickled Carrot Sticks

1. 1 Carrots≈ $1.50 por kg 350 g
2. 2 Garlic≈ $10.00 por kg 5 g
3. 3 Dillpaquete 50 g ≈ $1.80 8 g
4. 4 Black peppercorns 1 g
5. 5 Bay leaves al gusto
6. 6 Salt 8 g
7. 7 Sugar 16 g
8. 8 Vinegar 9%paquete 500 ml ≈ $1.30 35 ml

Los elementos en gris son sal, especias y todo lo que pesa menos de 30 g por tarro: generalmente ya los tienes en casa, por lo que no se incluyen en el precio del tarro. Azúcar, vinagre y aceite a partir de 30 g están incluidos en el precio.

Método

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.

En resumen

• Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».