Summary

Ingredients

• 500 g carrot (s)
• 0.5 liter ½ water
• 0.5 liter ½ white wine, dry
• 1 glass white wine vinegar
• 1 sprig rosemary
• 1 sprig parsley
• 2 sprigs mint
• 1 sprig basil
• 1 bay leaf
• 2 cloves garlic
• 1 tablespoon sugar
• 4 tablespoon olive oil
• salt
• 1 teaspoon peppercorns

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Instructions

1. Clean and gently scrape the carrots. Then quarter lengthways and halve again crossways if necessary.
2. Pour into a saucepan with half a liter of cold water, add vinegar and wine as well as the herbs, bay leaves, peeled and halved garlic cloves, sugar, olive oil, salt and peppercorns. Bring to the boil and simmer gently for about 15-20 minutes with the pot open, until the carrots are still firm to the bite.
3. Put the carrots and garlic in a glass, strain off the stock and then pour over the carrots. If necessary, add fresh leaves from the herbs. Let cool, close the jar and place in the refrigerator.
4. After about 2 days of storage, the carrots can be eaten.