Scrape the carrots, cut them into sticks, and blanch them in lightly salted water for 5 minutes
Drain them, lay them out on a table, and let them dry
Place them in airtight jars and cover them with vinegar, ensuring they are completely submerged
Add basil leaves, a few peppercorns, and a pinch of sugar
Seal the jars and store them in a cool, dark, and dry place for at least 2 months
Bowl
Glass Jar
Italy
| Energy (kcal) | 392 |
| Carbohydrates (g) | 104.5 |
| of which Sugars (g) | 104.5 |
