How To Make Regular Pickled Carrots? Carrots are one of the types of vegetables that are eaten from their roots, and they have great health benefits for human health and are desirable for their delicious and crunchy taste. Good for people who want to lose weight when adding it to their diet.

Carrots can be grown in many regions of the world, and they are available in many colors, there are yellow, white, green, orange, and red carrots, and orange carrots are the most prevalent, and their color is obtained from beta-carotene, which is an antioxidant that turns in the body into vitamin A Important to strengthen eyesight and other health benefits.

Carrots are an appetizing side dish, and a healthy food loved by many of all ages. It is a delicious and versatile vegetable. It can be used to make soups, salads, or eaten as it is, or delicious carrot juice is extracted from it. It is used in the manufacture of many types of pickles, either as an ingredient alone or as an ingredient. Add it with other ingredients, and in this article, we will present several easy ways to make carrot pickles of all kinds, in addition to making other pickles.

Pickles are one of the ways to preserve different vegetables and fruits, by raising the amount of lactic acid, acetic acid, or table salt in the pickle, and this results in a change in the flavor and texture of vegetables or fruits, and their color and smell become different. Add it as a side dish to main dishes, as an appetizer, and as an appetizer.

As for lactic fermentation, it occurs when the enzymes in the acids used for pickling such as; Lactic or acetic acid or alcohol ethanol and carbon dioxide, by converting carbohydrates found in vegetables and fruits into lactic acid bacteria that help complete lactic acid, and one of the most important types of these bacteria; The homogeneous lactic fermentation bacteria, which contributes to the conversion of sugary substances to lactic acid, and the mixed lactic fermentation bacteria, which converts carbohydrates into each of acetic and lactic acid, ethanol alcohol, carbon dioxide, and glycerin, and the smell acquired by pickles is the result of the interaction of acids with Some alcohols that result from the fermentation process, and as a result of that reaction, esters are known to have different odors.

Ingredients:

Carrots, cut into strips – 500 g
Water – two cups
White vinegar – 5 tablespoons
Salt – two tablespoons
Garlic – 5 cloves
Olive oil – as needed

The method of work
Put the carrot slices in a glass jar. Add garlic cloves.
2- In a bowl, mix water, salt, and vinegar. Cover the carrots with the mixture.
3- Pour oil on the face to ensure that bacteria do not reach the pickle.
4- Close the jar tightly and keep it in a cool dry place. Health!