Carrots in Vinegar Cenouras Em Conserva
Delight your taste buds with the vibrant tang of *Carrots in Vinegar* (*Cenouras em Conserva*), a classic pickled carrot recipe that brings bright, zesty flavors to your table. This Portuguese-inspired delicacy combines tender, blanched carrots with an aromatic brine made of white vinegar, garlic, bay leaves, black peppercorns, and a touch of sugar, creating the perfect balance of savory and mildly sweet. A drizzle of olive oil tops off this simple yet elegant preservation method, adding a luscious layer to its crisp texture. Perfect as a refreshing snack, an appetizer, or an accompaniment to charcuterie boards and salads, these pickled carrots are easy to make and even easier to enjoy. Make a batch in just 25 minutes, let them marinate for a day or two, and savor this versatile, refrigerator-friendly treat for up to a month. Pickling has never been so flavorful—or so rewarding!
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Ingredients
- 500 grams Carrots
- 250 milliliters White vinegar
- 250 milliliters Water
- 3 whole Garlic cloves
- 2 Bay leaves
- 10 whole Black peppercorns
- 1 tablespoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Olive oil
Directions
Step 1
Peel the carrots and cut them into thin rounds or sticks, depending on your preference.
Step 2
Bring a large pot of water to a rolling boil and blanch the carrots for 2–3 minutes. Drain immediately and place the carrots in an ice water bath to stop the cooking process. Drain and set aside.
Step 3
In a medium saucepan, combine the white vinegar, water, garlic cloves, bay leaves, black peppercorns, salt, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the salt and sugar dissolve.
Step 4
Once the brine is boiling, remove it from the heat and let it cool slightly for 5 minutes.
Step 5
Sterilize a glass jar or several smaller jars by rinsing them with hot water. Dry thoroughly.
Step 6
Pack the blanched carrots into the jar(s), layering in the bay leaves, garlic cloves, and peppercorns evenly.
Step 7
Pour the slightly cooled brine over the carrots, ensuring they are fully submerged. Leave about 1–2 cm of space at the top of the jar.
Step 8
Drizzle olive oil over the top of the brine to create a seal, then close the jar(s) tightly with the lid(s).
Step 9
Allow the jar to cool to room temperature before refrigerating. Let the carrots marinate in the brine for at least 24–48 hours to develop flavor.
Step 10
Serve chilled as a snack, appetizer, or side dish. Keep the pickles stored in the refrigerator for up to 1 month.
Nutrition Facts
| Serving size | (1069.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 546.7 |
| Total Fat 29.5g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 0mg | 0% |
| Sodium 7440.6mg | 0% |
| Total Carbohydrate 58.6g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 28.0g | |
| Protein 5.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 238.8mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 1886.1mg | 0% |
Source of Calories