Here’s a simple and delicious recipe for carrot and beetroot pickles with orange, a vibrant mix of crunchy vegetables and citrus, perfect for adding freshness and color to your dishes!
Ingredients (For 1 liter):
– 350g raw beetroot
– 350g raw carrot
– 1 orange
– 15g sea salt
Preparation:
Clean a 1-liter jar. Peel the vegetables without washing them. Cut into 5mm-wide sticks. Wash the orange. Remove a thin slice of skin from both the stem and opposite sides. Slice the remaining orange into thin rounds or wedges. In a mixing bowl, combine the vegetables, orange, and salt with your hands. Press to release all the juice. Pack everything from the bowl into the jar, pressing it down tightly. Place a weight on the vegetables to keep them submerged. Top with a little filtered water to cover the vegetables, leaving 2 cm of space at the top of the jar. Close the jar and let it sit at room temperature (20°C) for 5 days, then store it in the fridge for 1 month.
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