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2 Review (s)

  1. Summerman, gardener and gardener (anonymous)

    I roll up cracked carrots for the winter, then add them to soups, stir-fries and main courses. For 1 kg of carrots - 1 tbsp. salt and table vinegar. I grate the carrots on a medium grater with salt. I fill clean, dry jars with the stock up to the hangers. Distribute the vinegar evenly. Place the jars in a pan of boiling water so that the liquid covers 2/3 of them. I sterilize for 40 minutes. I roll it up and wrap it until it cools. I keep it refrigerated.

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  2. Olga SKAPTSOVA. Brest:

    I wash the cracked carrot roots, peel them, trim them from the bottom and top, remove growths and small roots. I soak it in cold water for two hours. Then I grate it on a coarse grater. I put it into small bags and freeze it. One such package is a portion for soup or a second course.

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