Carrots – a forgotten secret of youth, beauty and longevity. It is valuable high-carotene, which the body converts into vitamin A. No other fruits and vegetables, which would contain much carotene as carrots. Compare with her in this, perhaps, can only sweet peppers. Carrots are also an excellent source of vitamins C, B, D, E. It is rich in minerals and trace elements – potassium, calcium, iron, phosphorus, iodine, magnesium, manganese. It also contains essential oils, physiologically active substances – sterols, enzymes and other compounds necessary for the body.

It should be remembered that the carotene contained in carrots will be acquired much better if to fill carrots and salads from it with vegetable oil. Carrots is a rare exception to the rule – in boiled form, it contains more nutrients than raw. According to Western experts, immediately after cooking carrots the level of antioxidants in it is increased by 34% and increases in the first week of its storage boiled. After a month of storage of boiled carrots in it still contains more nutrients than fresh. Experts attribute this to the fact that the storage of cooked carrots form new chemical compounds with high antioxidant properties.

Pickled carrot serves as a wonderful appetizer

Ingredients for preparing Pickled Carrot :

Pickled carrot serves as a wonderful appetizer, piquant ingredient for vegetable salads, or garnish to meat dishes.

1 l jar:

  • 6-10 ea pepper peas
  • 4 ea cloves
  • 2-3 ea bay leaves


  • 1l water
  • 1 tb salt
  • 2 tb sugar


  • Wash carrot, peel and put in lightly salted water for 4-5 minutes.
  • Then cool down in cold water and slice, put in a jar on the top of spices.
  • Pour over marinade and sterilize in boiling water for 15-20 minutes.

These pickled carrot are quick to make and perform miracles on boring meals. We tend to munch them straight from the jar. More discerning eaters should try them added to tuna salad or with a salad Nicoise.