Archives for posts with tag: Pickled carrots

I noticed that my pickled carrots were running out, so time to make some more. It’s that season now. 



Remember, just carrots and 1.5% salt is all you need, but I season with garlic and caraway seeds.


They’ll be ready in 4 weeks. 

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We have a lot of day-after holidays in Sweden, but the second day of New Year is not one. That didn’t stop us from having a festive dinner yesterday evening. We don’t eat much meat at all, so sautéed reindeer is a real treat. Renskav, as it is called here, is a traditional dish from the north and is highly recommended by Börje Salming.

What you need:
– shaved reindeer meat
– onions
– fresh or rehydrated chanterelles
– lingonberries
– oil
– soy sauce
– cream
– salt and pepper
– iron pot

Do this:
– sauté sliced onions in oil
– add and sauté reindeer meat till brown
– add water and let simmer ca 20 min.
– add chanterelles
– let simmer 10 min. more
– add lingonberries
– add salt, pepper, soy sauce and cream
– simmer about 5 min. until done

Serve with mashed potatos, salad, pickles and lingonberry sauce (rårörda lingon). Beer, hardtack and butter are also necessary accessories. Traditionally we have cucumber pickles, but yesterday it was lactic pickled carrots on the plate.

You can also substitute another natural meat such as venison or moose for the reindeer meat. It must be thinly sliced for the full effect.

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Winter has definitely arrived. It was minus 18 degrees centigrade this morning. I’m very glad I got all my digging done in time. Now the garden will go into a rest period until the weather warms up again in march/april next year.

My next main winter project will be to make a couple of cabage protection cages and to make a large batch of lactic pickled carrots. More on that later.