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
Canned Carrot Salad
Canned Carrot Salad

Instructions

  1. Wash, peel and roughly grate the carrots.
  2. 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.
  3. 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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