Canned Carrot Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg carrot (s)
- 0.75 liter ¾ vinegar, (cucumber infusion)
- 0.75 liters ¾ water
- 150 grams sugar
- 30 g salt
- 0.5 ½ pack citric acid = 2.5 g
- 1 packet preserving aid, (sorbic acid), = .25 g
Print Recipe
Pin Recipe Instructions
- Wash, peel and roughly grate the carrots.
- Bring the vinegar with the water and all the other ingredients to the boil, add the grated carrots and cook for 2 minutes. Then first pour loosely into twist-off glasses, add the vinegar stock and now press the carrots firmly, fill the glasses to the brim and fill up to the brim with stock.
- Then close the jars and heat them in the microwave for about 2 minutes at full power. Turn the glasses upside down to cool.
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