I can’t remember a time when I haven’t had any carrots in my pantry, they’re a staple in my home. And while they’re usually okay in the refrigerator for a month, they don’t really last much longer. So, to make them last, I turn them into these lovely oil-preserved carrots and they’re an absolute delight!
Enjoy Your Carrots Anytime With These Oil-Preserved Carrots!
Healthy and versatile carrots!
What I love about carrots is how versatile they are, you can eat them raw as a snack, and they’re almost always included in stir-fries or stews and soups. You can turn them into a tasty side dish, and carrot cake, anyone? How about a nice refreshing carrot beverage?
Another reason to stock up on them is that they’re incredibly healthy, as they give you great eyesight, especially when eaten raw, simply because they’re packed with tons of vitamin A. And with carotenoids, they have shown to protect against several forms of cancer.
Carrots are also known to lower blood cholesterol levels, reducing risks of heart disease.
Carrots in oil!
To make these oil-preserved carrots, I recommend we pick the freshest carrots there are, ideally the ones that still have their green part attached.
Other things we’ll need are white vinegar, a dry white wine, bay leaf, pepper, salt, and of course the oil.
Ensure that your vinegar has at least 6% acidity to prevent botulinum risks. If you don’t have white vinegar, apple cider is a perfect alternative.
To start, peel the carrots, then cut them into small 3 cm pieces. Combine the rest of the ingredients in a large pot and bring to the boil.
Transfer the carrots into your sterilized jars, then pour in your vinegar solution up to an inch below the jar rim.
Cover jars tightly with your fermentation lid, then keep them at room temperature for 2-3 days before you transfer them into your refrigerator.
That’s it! And for the best taste, let them sit for 3 months before consuming.
Oil-preserved Carrots
Ingredients
4.4 lb (2 kg) carrots, peeled, cut into 3 cm pieces
9 dl white vinegar
1 dl dry white wine
bay leaf
peppercorn
salt
oil
Directions
- Mix wine, vinegar, bay leaf, salt, and peppercorn in a saucepan then bring to boil.
- Mix in remaining ingredients then transfer to jars.
- Ensure carrots are covered in liquid, leave an inch of headspace.
- Cover with fermenting lid. Adjust tightly.
- Keep at room temperature for 3 days.
- Store in refrigerator.
- Leave for 3 months before consuming for best taste.
