How to pickle carrots

Speaking of pickled carrots, everyone will immediately think of Sichuan pickles. Sichuan kimchi is produced from fresh vegetables through pickling and fermentation. It is a "cold processing" of vegetables. Compared with other processed vegetables, there is less loss of beneficial ingredients, so kimchi is rich in nutrients

How to pickle Carrots

How to pickle carrots? What should I do if I am used to eating fresh vegetables and want to change my taste to carrots but I don’t know how to pickle them? It is not difficult to pickle carrots with your own unique flavor. Mawang Encyclopedia will introduce how to pickle carrots. Come and take a look!

Method 1:

1. Cut the carrots into thin strips, put them in a sieve and dry them in the sun. Do not dry them in the sun. If they are soft to the touch with your hands, they can be semi-dry.

2. Then put it in a small basin, sprinkle with salt, thirteen spices, a little vinegar, rub it with your hands, wait for the seasoning to soak into the carrot shreds, leave it aside for a few days, and then you can eat it.

3. Drizzle with finely ground sesame oil when eating, the taste is very oily!

Method 2:

1. Cut the carrots into thin strips, blanch them in boiling water, take them out and drain them for later use.

2. Cut green onions, ginger, garlic slices, and drained carrot shreds into a container. Add an appropriate amount of vinegar, salt, condiments, and a little sugar. Leave it aside for a few days. It’s ready to eat. You also drizzle with sesame oil when eating. Different from the above, the shredded carrots pickled in this way are more refreshing and crispy, which is delicious. But in comparison, it doesn’t last as long as the first one.

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How to pickle carrots and pickles

Pickling pickles is a task that requires a lot of patience. Three techniques must be mastered: first, drying and drying The water vapor should not be dried in the sun to maintain the color of the toon leaves; second, the cans must be packed layer by layer and compacted layer by layer to facilitate fermentation; third, the filled cans must be carefully sealed, otherwise they will rot and mold . It can be stored in a cellar or placed in a cool place. Pickles pickled this way can be stored for several months to a year. All mothers must be prepared with plenty of patience before pickling carrots and pickles!

1. First prepare 10 carrots, peel them and wash them.

2. Appropriate amount of salt. The specific ratio of carrots and salt is about 100:2 (weight ratio, not volume ratio).

3. Cut the carrots into small pieces and sprinkle with salt.

4. Mix the carrot pieces and salt evenly, put a heavy object on top, and leave it for more than 2 hours, stirring once in the middle, so that it can be marinated evenly.

5. After more than 2 hours, the carrot pieces will become soft and the water will come out. It is ready to be marinated. Rinse it with water, leave it for half an hour, and drain the water.

6. While draining, find a small pot, add half a cup of water, 2 tablespoons of flour, and 2 tablespoons of pickled shrimp. Stir and bring to a boil over medium heat until it becomes a paste. Turn off the heat and let cool. When cooking, be sure to stir frequently, otherwise it will easily burn the pot.

7. After cooling, stir in 6 cloves of garlic paste, a thumb-sized piece of minced ginger, 4 tablespoons of chili powder, and a handful of chopped green onions. , a small handful of chopped leeks, 2 spoons of sugar, mix well.

8. Stir together with carrot chunks.

9. Bottle, cover tightly, and place in a cool place. You can eat it after 2 or 3 days