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Pickled carrots (carrottes marines)
4 servings
Peel the young carrots, removing the dark parts of the heads. Cut large carrots lengthwise so that the thickness of the lobes is not more than 2 cm. Water, vinegar, white wine and olive oil mix in a saucepan, add salt, sugar, parsley, chaber or dill, bay leaf, crushed garlic and pepper, put it on a strong fire and, when the marinade boils, put carrots there for 2-3 minutes or leave it there until then, until the carrots are cooked, but not quite soft yet. Remove the carrots, strain the marinade, stir the mustard in it and pour the carrots into the marinade for 2-3 days. Serve cold as a snack.
Peel the young carrots, removing the dark parts of the heads. Cut large carrots lengthwise so that the thickness of the lobes is not more than 2 cm. Water, vinegar, white wine and olive oil mix in a saucepan, add salt, sugar, parsley, chaber or dill, bay leaf, crushed garlic and pepper, put it on a strong fire and, when the marinade boils, put carrots there for 2-3 minutes or leave it there until then, until the carrots are cooked, but not quite soft yet. Remove the carrots, strain the marinade, stir the mustard in it and pour the carrots into the marinade for 2-3 days. Serve cold as a snack.
carrots - 500 g, water - 0.5 cups, vinegar 3% - 0.5 cups, dry wine - 0.5 cups, or cider - 0.5 cups, salt - 1 teaspoon, sugar - 1 teaspoon, parsley greens - 1 brush, thyme - 1 leaf, or dill - 1 leaf, bay leaf - 1 pc., garlic - 1 wedge, red pepper to taste, olive oil - 8 tbsp. spoons, or corn oil - 8 tbsp. spoons, mustard - 1 tbsp. spoon
