Sweet and sour carrots are a tasty and colorful side dish, perfect for accompanying meat or fish main courses. Their preparation is simple and quick, resulting in an irresistible mix of sweet and sour flavors.
Wash, scrape, and julienne the carrots
In a pan, pour the vinegar, add sugar and carrots, and let it boil over medium heat for fifteen minutes
Drain the carrots, reserving the liquid
In a glass jar, layer the carrots alternating with sultanas (washed and squeezed) and pine nuts
Cover with the cooking liquid, and if it's not enough, add fresh vinegar
Seal the jar hermetically, and after twenty days, the sweet and sour carrots are ready
It's an unusual side dish for boiled meats
Pan
Wooden spoon
Italia
| Energy (kcal) | 148.19 |
| Carbohydrates (g) | 23.46 |
| of which Sugars (g) | 23.46 |
| Fat (g) | 1.46 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 1.27 |
| Fiber (g) | 0.96 |
| Sale (g) | 0.09 |
