How to pickle carrots

I believe there are still many friends who don’t know how to pickle carrot pickles. Please see the detailed introduction below.

Carrot pickles

Ingredients: 5000g carrots, remove the roots, wash and cut into small pieces. (When choosing carrots, choose those with smooth skin, neat shape, small stem, thick flesh, no bran, no cracks and no damage by diseases and insects.)

Ingredients: 4000 grams of water, 300 grams of soy sauce, 50 grams of vinegar, 500 grams of brown sugar, and 250 grams of honey.

How to pickle carrots

Preparation method: Put water, soy sauce and vinegar into a pot and bring to a boil, add carrots and cook for 5-10 minutes before removing from the pot. After cooling thoroughly, pour into a container, add brown sugar and honey, stir evenly, seal the container, and place in a cool place. It will be ready after 1 month.

Pickles and salted vegetables are traditional foods in my country. As traditional foods, pickled foods have long been popular among people. Pickles are a common dish on the tables of ordinary people's families. Some people even eat pickled foods for a long time and form a habit. Eating a little pickled vegetables for breakfast will give people a refreshing feeling, but eating too much pickled food is not good for human health. Eating a lot of pickled vegetables can easily cause vitamin C deficiency and stones in the human body. In the process of pickling vegetables, vitamin C is destroyed in large quantities. Pickled vegetables contain more oxalic acid and calcium. Since it is not easy to form calcium oxalate and be excreted from the body, crystals are deposited in the urinary system to form stones.

A lot of salt is added to pickled foods during processing, which may produce harmful substances such as nitrosamines. Pickled foods are too high in salt, and excessive consumption can affect the mucosal system and increase the risk of high blood pressure. Therefore, although side dishes are delicious, it is better to eat them in moderation.