Pickled carrots with dill – a detailed recipe cooking. 
Photo of the dish: ЧарльзMasters Time: 25 min. Difficulty: easy Amount: 1 liter B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 7 medium carrots (approximately 550 gr.), Sliced 0.5 cm thick
- 4 sprigs of dill
- 1 tsp dill seed
- 3/4 Art. 5% table vinegar (preferably natural vinegar)
- 1/3 Art. Sahara
- Coarse salt
- 1/2 tsp cumin seeds
- Coarsely ground pepper
Recipes with similar ingredients: carrots, dill, dill seeds, caraway
Recipe preparation:
- Bring a large pot of water to a boil. Add carrots and cook 1 minute until cooked. Drain the water, rinse the carrots cold water until it cools. Put in a liter jar carrots and sprigs of dill.
- Make a pickle: in a medium saucepan, mix vinegar, 3/4 Art. water, sugar, 2.5 tsp. salts, dill and caraway seeds, 1/4 h. l black pepper. Bring to a boil.
- Pour the hot brine into a jar and let cool completely. Close the lid and refrigerate for the night or leave there for 1 week.
