Don't like too spicy and sour? Then this is the recipe for you! Cucumber brine gently gives the desired acidity, without distracting from the main taste. At the same time, the dish acquires an appetizing aroma of pickles. Be sure to consider the intensity of your brine.
Ingredients
- Carrots - 500 g
- Garlic - 4 clove
- Cucumber pickle - 50 ml
- Onion - 1 piece
- Vegetable oil - 4 art.l.
- Anise - 0,5 tsp.
- Ground red pepper - to taste
- Sugar - 1 tsp.
- Salt - 0,5 tsp.
Step-by-step cooking recipe
Grate the carrots on a special grater.
Add salt, sugar, ground red pepper and cucumber brine. Stir and set aside for 10 minutes.
Peel the onion from the husk and finely chop it.
Fry the onion in oil until golden brown.
Add the anise, stir and after 10 seconds pour into a bowl with carrots, straining through a strainer.
Add the garlic passed through the press and mix well. Before serving, the salad should stand in the refrigerator for a couple of hours.
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