Pickled Carrot Sticks

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

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

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.

Resumo

• Marcado como P.P.: o planejador o escolhe com mais frequência para os objetivos “perder peso” e “comer bem”