Today I’m presenting the recipe for sweet and sour carrots in jar cooking, a quick side dish that cooks in 6 minutes in the microwave and keeps for 15 days vacuum-sealed. Like the jar-cooked parmesan carrots, they’re perfect for accompanying roasts and cheeses. When I find carrots at the market, I always take the opportunity to make jar-cooked carrots and peas, and if I’m lucky enough to find them, I also cook the jar-cooked carrot leaves. Jar cooking is a great help to combat food waste, do you agree with me?
Below you will find more jar-cooking recipes, and if you’re a beginner, read the instructions. Meanwhile, at the end of the article, you’ll find references to my social media channels and the support group dedicated to jar cooking in the microwave.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Jar Cooking, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 182.05 (Kcal)
- Carbohydrates 14.21 (g) of which sugars 8.78 (g)
- Proteins 0.95 (g)
- Fat 14.20 (g) of which saturated 2.04 (g)of which unsaturated 0.11 (g)
- Fibers 4.12 (g)
- Sodium 304.13 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sweet and Sour Carrots in a Jar
- 10 oz baby carrots (or young carrots)
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar (or apple cider vinegar)
- Half tsp brown sugar (or coconut sugar, erythritol, or white sugar)
- 1 pinch salt
- 0.21 oz fresh ginger (optional)
What You Need for Jar Cooking
- 1 Microwave Oven
- 1 Jar thin seal
Procedure
Wash and peel the carrots, only if necessary. When possible, it’s better to leave it on to retain more fibers and flavor. Cut them into large pieces that can fit into the jar. Season the carrots with salt, sugar, vinegar, and oil. To taste, you can add a little chopped ginger, or half a clove of garlic.
Clean the rim of the jar and close it with the lid, seal, and 4 clips.
Place the jar of carrots in the microwave and start cooking for 6 minutes at tested power, I use 600 watts. At the end of the cooking time, let the jar sit for at least 20 minutes or until consumption. During the resting time, the recipe will finish cooking, and a vacuum seal will form in the jar.
Once the jar is at room temperature, you can store it in the fridge for 15 days.
To warm the jar, release the vacuum seal and serve, you just need to remove the clips and place the jar in the microwave. Run on defrost for 2 minutes to acclimate the glass and avoid thermal shock, then run for about 3 minutes at the same power used for cooking.
Rosella Errante’s Tips
Be careful not to overdo the seasonings, jar cooking enhances and accentuates flavors.
