Sweet and Sour Carrots (Carote Agrodolci)
Category: Jam and Preserves
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby carrots | 600g |
| Apple cider vinegar | 300ml |
| Extra virgin olive oil | 300ml |
| Sugar | 10g |
| Fine salt | 3g |
| Marjoram (fresh) | 8g |
Instructions
Start by sanitizing your jars and lids, following the guidelines provided by your country’s health department (details found at the end of the recipe). Proper sanitation is crucial to ensure your preserves stay safe to eat for a longer period.
Once the jars are prepared, move on to the carrots. Make sure the baby carrots are fresh and blemish-free. Peel them carefully and rinse them thoroughly under cold running water. Bring a pot of water to a boil and briefly blanch the carrots for about one minute. After blanching, immediately transfer the carrots into an ice bath to stop the cooking process and preserve their bright color. Let the carrots chill in the ice water for 3-4 minutes.
In a large saucepan, pour in the apple cider vinegar and add the fine salt. Bring the mixture to a boil and then add the carrots. Cook the carrots for about 2 minutes, making sure not to overcook them. The goal is to keep the carrots crunchy, so it’s essential to stick to the timing.
After the carrots have been briefly cooked, gently remove them from the saucepan with a slotted spoon or skimmer and place them into a colander to drain and cool.
Once the carrots have cooled, arrange them carefully into the sanitized jars, making sure not to press them too tightly, but rather to place them in a neat, orderly fashion. Add a sprig or two of marjoram to each jar for added flavor. Then, pour the cooking liquid over the carrots, filling the jars up to about 1 cm from the top. To ensure that the carrots remain in place, use a weight or press to gently hold them down.
Now it’s time for the pasteurization process, which involves boiling the jars to seal them properly. This step is vital to create a vacuum seal that keeps the preserves safe for long-term storage. Follow the health department’s instructions for pasteurizing the jars and ensure that the process is carried out correctly.
If you are using jars with screw-on lids, once the jars have cooled, check the vacuum seal by pressing on the center of the lid. If you don’t hear the familiar “click-clack” sound, the seal has not formed, and it’s best to consume the preserves soon. If small air bubbles appear after the jars have been boiled, gently tap the jars while they are still warm on a flat surface. This will help release the bubbles and ensure a proper seal.
For jars with rubber gasket seals, check the vacuum by pulling the tab on the lid. If it makes a distinct sound when you pull it, the vacuum seal is intact. If the rubber feels soft or pliable, the seal has not formed properly, and the contents should not be consumed.
After this step, your sweet and sour carrots are ready to be enjoyed! The flavors will deepen as they sit, so feel free to let them rest for a few days before opening. These tangy carrots make for a perfect accompaniment to a variety of dishes or can be enjoyed on their own as a zesty snack.
