Sweet and Sour Carrots (Pickled)

Ingredients

• 600 g Carrots
• 2 red bell peppers
• 1 onion
• 1 handful dill
• 1 Organic Lime
• 1 tbsp salt
• 50 g honey
• 1 bay leaf
• 1 tbsp mustard seeds
• 1 tsp black peppercorns
• 100 ml fruit vinegar

Instructions

1. 1.

   Wash, peel, and cut the carrots into about ½ cm thick slices. Wash the bell peppers, halve them, remove the white membranes and seeds, and dice. Peel the onion, halve it, and slice into thin strips. Rinse the dill, shake dry, and pluck the leaves. Wash the lime under hot water, dry, grate, and cut into thin slices.

2. 2.

   Bring about 400 ml of salted water to a boil in a pot and blanch the carrots, peppers, and onion for 3 minutes. Drain, reserve the liquid, and distribute the vegetables into prepared jars.

3. 3.

   Simmer the liquid with honey, bay leaf, mustard seeds, and peppercorns for about 10 minutes. Remove from heat, then add vinegar, dill, and lime slices.

4. 4.

   Fill the jars with the hot liquid so that the vegetables are fully covered. Seal immediately and allow to cool.

5. 5.

   Let the jars stand at least one day before serving.