Whole pickled carrots method steps

Carrot is a nutritious root vegetable. People often eat it in their daily life. It can be eaten raw, fried, or pickled. However, people have different opinions on the pickling method of carrot pickles. Today I will introduce to you how to pickle carrot pickles in winter. I will write down the specific ingredients and steps. Friends who like to eat carrot pickles can learn from it.

raw material

When people pickle carrots at home, the amount is usually quite large. You can prepare 5 kg of carrots and 1,500 g of salt, and 500 g of white radish and fresh chili peppers. If you like to add flavor, you can also prepare some peppercorns and aniseed.

Marinating steps

1. Wash the prepared carrots with clean water, drain the water and set aside. Then wash the white radish and fresh pepper with water, drain the water and set aside.

2. Use a handle to cut some cuts on the washed carrots. If you don’t know how to do it, you can slice them as usual but don’t let them break. This way they will be easier to flavor.

3. Take a larger basin, then put all the salt, pepper and star anise into the basin, then pour some boiling water into the basin to make the spiced brine for later use.

4. Allow the salt water to cool down naturally, put all the pickled carrots, white radishes and peppers into the pickling jar, and then pour the cooled salt water in.

5. Place the pickled vegetable jar in a cool and ventilated place and cover it to prevent raw water from entering. After pickling for about a month, the carrots will be tasty. When you want to eat them, take them out, cut them into thin strips, add light soy sauce, vinegar and sesame oil to season them and you can eat them.