Carrots in Vinegar Cenouras Em Conserva
Delight your taste buds with the vibrant tang of *Carrots in Vinegar* (*Cenouras em Conserva*), a classic pickled carrot recipe that brings bright, zesty flavors to your table. This Portuguese-inspired delicacy combines tender, blanched carrots with an aromatic brine made of white vinegar, garlic, bay leaves, black peppercorns, and a touch of sugar, creating the perfect balance of savory and mildly sweet. A drizzle of olive oil tops off this simple yet elegant preservation method, adding a luscious layer to its crisp texture. Perfect as a refreshing snack, an appetizer, or an accompaniment to charcuterie boards and salads, these pickled carrots are easy to make and even easier to enjoy. Make a batch in just 25 minutes, let them marinate for a day or two, and savor this versatile, refrigerator-friendly treat for up to a month. Pickling has never been so flavorful—or so rewarding!
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Recipe Information
Ingredients
- 500 grams Carrots
- 250 milliliters White vinegar
- 250 milliliters Water
- 3 whole Garlic cloves
- 2 Bay leaves
- 10 whole Black peppercorns
- 1 tablespoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Olive oil
Instructions
Peel the carrots and cut them into thin rounds or sticks, depending on your preference.
Bring a large pot of water to a rolling boil and blanch the carrots for 2–3 minutes. Drain immediately and place the carrots in an ice water bath to stop the cooking process. Drain and set aside.
In a medium saucepan, combine the white vinegar, water, garlic cloves, bay leaves, black peppercorns, salt, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the salt and sugar dissolve.
Once the brine is boiling, remove it from the heat and let it cool slightly for 5 minutes.
Sterilize a glass jar or several smaller jars by rinsing them with hot water. Dry thoroughly.
Pack the blanched carrots into the jar(s), layering in the bay leaves, garlic cloves, and peppercorns evenly.
Pour the slightly cooled brine over the carrots, ensuring they are fully submerged. Leave about 1–2 cm of space at the top of the jar.
Drizzle olive oil over the top of the brine to create a seal, then close the jar(s) tightly with the lid(s).
Allow the jar to cool to room temperature before refrigerating. Let the carrots marinate in the brine for at least 24–48 hours to develop flavor.
Serve chilled as a snack, appetizer, or side dish. Keep the pickles stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7441 mg | 324% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 28.0 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
