Carrots are brushed and rubbed clean with coarse salt, blanched 5 minutes in salted water (10 g/l), cooled, packed into jars with brine and sterilized 90 minutes at 100 °C.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 611 (falt i det fri)
The carrots are not peeled but rubbed clean with coarse salt in a cloth – an old trick that preserves the outermost, sweet layer.
Clean the carrots
Brush and wash the carrots, then rub them clean in a cloth with coarse salt and rinse them in clean water.
Blanch
Blanch the carrots for 5 minutes in salted water, 10 g salt per liter of water.
Cool and fill the jars
Cool the carrots in cold water and pack them into clean jars.
Brine and sterilization
Pour brine (10 g salt per liter of water) over them, close the jars and sterilize 90 minutes at 100 °C (210 °F).
The amount of carrots is not given in the original; provided as a practical starting point. The salt ratio (10 g/l) has been kept.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
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