Pickled carrots

Today's proposal is to prepare pickled carrots to savor at the weekend as a garnish, appetizer or to accompany a food dish that contains pork, beef, chicken or fish, being a simple, healthy and delicious recipe.

Ingredients:

1/2 kilo of medium carrots
1 small branch of fresh thyme
1 / 2 teaspoon of sugar
2 Bay leaves
3 cloves of garlic
black peppercorns, to taste
cumin, a pinch
2 tablespoons chopped parsley
wine, alcohol, or apple vinegar, amount needed
water, amount needed

Preparation:

Wash the carrots, peel them, and cut them into sticks of similar size. Put them in a pot and add the garlic cloves, the peppercorns, the thyme branch, the bay leaf, the cumin and the sugar.

Once this step is done, cover the ingredients with water and the chosen vinegar in equal parts and cook them with the pot uncovered for approximately 20 minutes. Then, cover the pot and continue cooking until the carrots are tender and when they are done remove them and let them cool. When serving, arrange them in a bowl and sprinkle with fresh chopped parsley.