Carrot in oil well will be suitable for all gourmets as a garnish for meat dishes. This snack will be especially popular during the winter period when there aren't enough vitamins.
It is required to you
- - 9-14 g of salt
- - 870-950 g of carrots
- - 150-160 g of a refiner syrup
- - 100-150 g of fresh hot red pepper
- - 5-10 g of ground cloves
- - 250-300 ml of unrefined mustard-seed oil
- - 15-20 g of mustard seeds
- - 5-10 g of ground nutmeg
- - 10-15 g of ground cardamom
Instruction
1. Cut carrots in big cubes. To put carrots in boiled water and to leave for 5-7 minutes. Drain water and dry carrots within 45-50 minutes.
2. In a cup to mix nutmeg, a spicy carnation, cardamom, pepper, salt and sugar. Add carrots and to stir carefully. Put everything in the sterilized glasswares and cover with a cover.
3. In a small pan to pour out mustard-seed oil, to add seeds and to put it on small fire. When oil slightly fills with smoke, to remove immediately from a plate, to cool a little within 4-5 minutes and to pour in the sterilized ware, to close densely a cover.
4. Deliver to bank in the light place for 15–17 days, twice a day carefully to stir up to bank with contents. Serve carrots as snack or a garnish for meat.