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Canned carrot salad

updated

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Ingredients for 1 servings:

  • 1 kg carrot(s)
  • ¾ liter cucumber vinegar (cucumber infusion)
  • ¾ liter of water
  • 150 g sugar
  • 30 g salt
  • ½ pack of citric acid = 2.5 g
  • 1 pack of preserving aid (sorbic acid) = 1.25 g

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, peel, and coarsely grate the carrots. Bring the vinegar, water, and all other ingredients to a boil, add the grated carrots, and cook for 2 minutes. Then, first loosely fill twist-off jars, add some of the vinegar solution, and then press the carrots firmly. Fill the jars to the brim with the solution. Then, seal the jars and heat in the microwave on full power for about 2 minutes. Turn the jars upside down to cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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