Pickled carrots are a fresh and crunchy side dish, perfect to serve during the summer. The preparation is simple and fast!
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 |
