Carrots in oil are good for all gourmets as a side dish for meat dishes. This snack will be especially popular in winter, when there are few vitamins.
It is necessary
- - 9-14 g of salt
- - 870-950 g carrots
- - 150-160 g brown sugar
- - 100-150 g fresh hot red pepper
- - 5-10 g of ground cloves
- - 250-300 ml of unrefined mustard oil
- - 15-20 g mustard seeds
- - 5-10 g ground nutmeg
- - 10-15 g ground cardamom
Instructions
Step 1
Cut the carrots into large cubes. Put carrots in boiling water and leave for 5-7 minutes. Drain and dry the carrots for 45-50 minutes.
Step 2
In a bowl, stir in nutmeg, spiced cloves, cardamom, pepper, salt and sugar. Add carrots and stir thoroughly. Put everything in sterilized glassware and cover with a lid.
Step 3
Pour mustard oil into a small saucepan, add seeds and put it on low heat. When the oil smokes slightly, immediately remove from the stove, cool slightly for 4-5 minutes and pour into a sterilized dish, close tightly with a lid.
Step 4
Put the jar in a bright place for 15-17 days, shake the jar with the contents thoroughly twice a day. Serve carrots as an appetizer or garnish for meat.
