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
Italia
| Energy (kcal) | 392 |
| Carbohydrates (g) | 104.5 |
| of which Sugars (g) | 104.5 |
