Why pickled carrots should be your next pantry staple

Pickled carrots deserve more fame. They are not only tasty but also full of health benefits. They are an excellent alternative to popular pickled vegetables like cabbage or cucumbers. We can treat them as a delicious snack and a rich source of vitamins and minerals. How do you prepare pickled carrots? Why should we include them in our diet?

Carrots are not as popular a pickling ingredient as cucumbers or cabbage, but they increasingly appear on pantry shelves. I've heard many times about the unique taste of pickled carrots. When I finally tried preparing them, my family liked them so much that most jars disappeared before winter.

Pickled carrots are a true treasure trove of health. This is due to their wealth of vitamins and minerals. They are a source of B vitamins and vitamins C, E, and K. Pickled carrots are also rich in minerals such as magnesium, potassium, zinc, phosphorus, sodium, calcium, and iron. Moreover, they contain carotenoids like beta-carotene, alpha-carotene, lutein, lycopene, and zeaxanthin, which are potent antioxidants.

Pickled carrots are also natural probiotics because they contain beneficial live microorganisms that positively impact our health. They help strengthen our immunity, maintain the balance of gut flora, improve gut barrier function, and protect the gut from harmful bacteria. Furthermore, pickled carrots are low in calories while providing a substantial amount of fibre, which is essential for properly functioning our digestive system.

Ingredients:

• 1 kg of carrots,
• 6 cloves of garlic,
• Umbel of dill,
• 3 cm of horseradish root,
• 3 cm of ginger,
• 3 bay leaves,
• about 1 litre of water,
• 1 tablespoon of rock salt.

Preparation:

1. Peel the carrots and then cut them into thin slices.
2. Mix water with salt and boil, then set aside to cool.
3. Divide the horseradish and ginger roots into smaller pieces (the amount depends on the number of jars).
4. Transfer the sliced carrots to sterilized jars. Layer the carrots with garlic cloves, ginger, horseradish, and bay leaves.
5. Ensure the contents reach no higher than 4/5 of the jar's height.
6. Pour lukewarm brine over the contents, cover with dill, and seal the jar.
7. Optionally, add a teaspoon of cucumber brine or a piece of sourdough bread crust to the jars to speed up the pickling process. Pressing down the pickles so that the carrots do not float to the top is also good - this will prevent mould from forming.
8. The pickles should be ready after about 5 days.
9. Store the ready-pickled carrots in the refrigerator.