Морковь можно заготовить на зиму, засолив ее.
Целые корнеплоды (иногда их нарезают кружочками и лапшой) укладывают рядами в подготовленную посуду и заливают 6%-ным рассолом (60 г соли на 1 л воды), покрывают чистым полотном, а сверху кладут деревянный кружок и гнет, чтобы рассол закрыл корнеплоды.
Соленье выдерживают 2-3 дня при комнатной температуре (для предварительного брожения), после чего переносят в холодное место.
Источник: supersadovod.ru
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