Carrot with mint pickles

María José San Román

Monastrell (Alicante)

Carrots
pickled with
peppermint

With parsley, peppermint,
salt and whole pepper

Preparation

have the carrots in fine 0.3 mm thick strips and mix them with the salt, garlic, pepper and chopped peppermint.
Marinate for 20 minutes.
Mix the sugar and vinegar and, then, add the carrots to the mix. Allow to soak for 24 hours.
Keep it in the extra virgin olive oil.

A hundred years of cooking with spices

Ingredients for 4 people

1 kg of carrots
200 g of extra virgin olive oil
150 ml of white vinegar
90 g of white sugar
30 g of Carmencita parsley
20 g of Carmencita chopped garlic
20 g of fresh mint or peppermin
10 g of Carmencita fine salt
2 g of Carmencita whole black peppercorns

A hundred years of cooking with spices

María José San Román

Monastrell (Alicante)

Carrots
pickled with
peppermint

With parsley, peppermint,
salt and whole pepper

Ingredientes para 4 personas

Preparation

have the carrots in fine 0.3 mm thick strips and mix them with the salt, garlic, pepper and chopped peppermint.
Marinate for 20 minutes.
Mix the sugar and vinegar and, then, add the carrots to the mix. Allow to soak for 24 hours.
Keep it in the extra virgin olive oil.

Carrots pickled withpeppermint

Carrots pickled withpeppermint

Discover "The spice book" aromas and spices

Carrots
pickled with
peppermint

Carrots
pickled with
peppermint

Discover
"The spice book"
aromas and spices