Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pickle Recipes


Carrot Pickle (Pickle Recipes)

Banu Atabay's Havuç Turşusu
Main Page » Pickle Recipes » Carrot Pickle


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Carrot Pickle



Instructions:
# Wash the carrots, peel and cut them into pieces, each has 1 inch thickness.
# Fill the carrot pieces into jar by placing pounded garlic and celery leaves between them.
# Add the vinegar into the jar, and fill the remaining space in the jar with water.
# Pour the mixture of water and vinegar in the jar into a bowl, and add rock salt, sugar and lemon salt, mix well.
# Fill the mixture into the jar again, place the remaining celery roots on the top, and cover the cap well.
# Store it in a dry and dark place. It is ready to serve 15-20 days later.


Note: For getting the pickle earlier, you can prepare the pickle with par-boiled carrots.


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2.20 pounds carrot
Celery stalk which has 5-6 leaves
1 garlic bulb
2 tbsp rock salt
1 cup vinegar
1 tsp granulated sugar
1 tbsp lemon salt
Water