Pickled onions with carrots
In General, this recipe, pickled onions and carrots, you can cook all year round. And it will not change neither the taste nor the appearance of the dish. However, I try to do it in the autumn, the peak season the preservation for the winter. Therefore, do not waste time, immediately and get started.
So, in order to make pickled onions and carrots, you'll need:
• 700 grams of onion,
• 160 ml (eight tablespoons) of vinegar
• and four tablespoons of sugar.
That's all. Yes, it is based on four banks, with a volume of 500 ml. Need more (or less) – calculate the proportions themselves.
Peel onion and cut into thin half-rings.
We spread it in a large dish, parsed into separate strips and pour three ... four litres of cold water. So it should stand for a few hours, and this simple operation we are pursuing two goals:
• get rid of unnecessary bitterness inherent in vegetable,
• and make it more crispy.
Simple but very effective trick, absolutely always triggered.
Now drop it in a colander to drain,
and 800 ml (one Cup per jar) of water, put to boil.
Carrots peel, grate on a coarse grater,
and spread to the jars. Pour had time to boil water
after a minute poured it back into the pan. Now add salt, sugar and vinegar, and put the marinade to a boil.
Pour it into the jars, closed his sealed lids, and for at least a month, remove it in a dark place.
That's all our pickled onions and carrots, ready. And he is good and as part of a more complex salads, and as a standalone snack. And therefore it is necessary to add only one thing – Bon appétit.