Pickled keto carrots

Pickled vegetables are a great way to complement your main course. These pickled carrots with red onions can be added to salads, cauliflower rice, hamburgers, and garnish.

Ingredients

• ¼ tea. spoon. Dill seeds
• 1 PC. clove of garlic
• ½ tea spoon. mustard seeds
• ¼ tea. spoon. red pepper powder
• 1 PC. stick of cloves
• 130 gr raw carrots
• 60 gr red onion
• 1.50 cups clean drinking water
• 2 tea. spoon. rice vinegar
• 1 tea spoon. salt

Directions

1. Place the dill seeds, minced garlic clove, mustard seeds, red pepper and 4-5 cloves in a clean 0.4 liter jar.
2. Peel and peel carrots. Cut into thin strips with a paring knife, or grate. Peel and cut the red onion into thin slices.
3. Mix carrots and red onions. Then place them in a jar.
4. Combine remaining ingredients in a small saucepan. Bring the ingredients to a boil and simmer over low heat until the salt is completely dissolved. Then pour the marinade into the jar of carrots and red onions. Close the jar tightly and let it cool completely before placing it in the refrigerator. Let the ingredients marinate for at least 24 hours before consuming. The longer you let the vegetables marinate, the richer their flavor will be.