Pickled carrots are a fresh and crunchy side dish, perfect to serve during the summer. The preparation is simple and quick!
Peel the carrots, cut them into sticks, and blanch them in lightly salted water for 5 minutes
Drain them, spread them out on a surface and let them dry
Place them in jars with tight seals and cover them with vinegar, making sure they are completely submerged
Add basil leaves, a few peppercorns and a pinch of sugar
Close the jars and store them in a cool, dark, dry place for at least 2 months
Bowl
Glass jar
Italy
| Energy (kcal) | 392 |
| Carbohydrates (g) | 104.5 |
| of which Sugars (g) | 104.5 |
