How to Choose Carrots
The best preserves start with quality vegetables.
Choose carrots:
- very firm
- spotless
- a beautiful orange color
- neither too thick nor too thin
Young carrots often offer a more pleasant texture.
Prepare the Jars
First and foremost:
Wash the jars thoroughly.
Sterilize them in boiling water or in the oven.
Let them dry completely.
The lids must also be perfectly clean.
Prepare the Vegetables
Peel the carrots.
Grate them with a coarse grater.
Slice the onions very finely.
Cut the peppers into thin strips.
Chop the garlic.
Chop the parsley and dill.
The more evenly the vegetables are cut, the more evenly the marinade will be distributed.
Prepare the Marinade
In a large bowl, pour:
Vinegar.
Oil.
Sugar.
Salt.
Pepper.
Paprika.
Mustard seeds.
Coriander seeds.
Mix until the sugar begins to melt.
Assemble the Preparation
Add gradually:
Grated carrots.
Peppers.
Onions.
Garlic.
Parsley.
Dill.
Mix gently with your hands or two large spoons.
All vegetables must be completely coated.
Then let it rest for about 30 minutes.
Meanwhile, the vegetables will begin to release their water.
Fill the Jars
Fill each jar, packing down lightly.
Then pour in the juice released by the vegetables.
It should almost completely cover the mixture.
Close the jars immediately.
The rest is on the next page
