Name: Pickled carrots with horseradish
Yield: 0
Ingredients: Carrot - 1 kg; Horseradish - 4 tbsp; Salt - 0,5 tbsp; Sugar - 1 tbsp; Lemon juice - 50 Ml; Water - 500 Ml

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Ingredients for - Pickled carrots with horseradish

1. Carrot - 1 kg

2. Horseradish - 4 tbsp

3. Salt - 0,5 tbsp

4. Sugar - 1 tbsp

5. Lemon juice - 50 Ml

6. Water - 500 Ml

How to cook deliciously - Pickled carrots with horseradish

1. Stage

Peel the vegetables and chop them on a fine Korean grater, horseradish can be simple. I took more horseradish, this time it was not spicy.

2. Stage

Mix well.

3. Stage

The entire mixture is placed in sterilized jars.

4. Stage

Prepare the marinade: Vinegar or lemon juice is poured into the water (I take lemon juice), sugar is poured, salt is added, everything is mixed well and boiled over low heat for 2 minutes. Pour the hot marinade carrots with horseradish in jars and cover with sterilized lids.

1. Stage. Pickled carrots with horseradish: Prepare the marinade: Vinegar or lemon juice is poured into the water (I take lemon juice), sugar is poured, salt is added, everything is mixed well and boiled over low heat for 2 minutes. Pour the hot marinade carrots with horseradish in jars and cover with sterilized lids.

5. Stage

Carrots and horseradish in jars, covered with lids, are placed in water and sterilized over low heat. The sterilization time depends directly on the size of the jar. For example, 10 minutes sterilize half-liter jar, 15 minutes - a liter. Jars should be rolled up and turned upside down, wrapped in a blanket or plaid. After the final cooling of the jar to put in a dark place, preferably cool. I do not do all this, as I store in the refrigerator and make only a couple of jars! I sterilize only jars and lids, pour boiling marinade over the carrots, close tightly, turn them over, wait until they cool off and put them in the fridge! Keeps for about a couple of weeks, haven't tried longer, always goes fast!

1. Stage. Pickled carrots with horseradish: Carrots and horseradish in jars, covered with lids, are placed in water and sterilized over low heat. The sterilization time depends directly on the size of the jar. For example, 10 minutes sterilize half-liter jar, 15 minutes - a liter. Jars should be rolled up and turned upside down, wrapped in a blanket or plaid. After the final cooling of the jar to put in a dark place, preferably cool. I do not do all this, as I store in the refrigerator and make only a couple of jars! I sterilize only jars and lids, pour boiling marinade over the carrots, close tightly, turn them over, wait until they cool off and put them in the fridge! Keeps for about a couple of weeks, haven't tried longer, always goes fast!

6. Stage

Carrots and horseradish at the ready! Bon appetit!

7. Stage

Serve as a salad with meat, poultry, fish! To carrots add a little garlic, greens, salt, black pepper and sunflower oil! Another option is to add sour cream, greens, salt and black pepper!