Pickled Carrots in Vinegar

Ingredients

• 1 kg Carrots
• 1 untreated lime
• 3 cloves garlic
• 100 ml dry white wine
• 250 ml white wine vinegar
• 100 g sugar
• 2 tbsp salt
• 3 fresh bay leaves
• 2 whole cloves

Instructions

1. 1.

   Peel the carrots, cut them lengthwise into 3-4 cm pieces. Wash the lime hot, pat dry and zest its peel. Squeeze out the juice of the fruit. Peel the garlic.

2. 2.

   Bring the wine with vinegar, 150 ml water, sugar, salt, lime juice and zest, garlic, bay leaves and cloves to a boil. Add the carrots and cook for about 5 minutes until tender yet firm. Remove them from the liquid with a slotted spoon and place in a prepared jar. Boil the liquid again and pour it over the carrots so everything is well covered. Seal immediately and let cool.