First of all make sure to sterilize the jars, so that they are ready to use.
Peel the carrots, wash them and cut them into slices.
Blanch the carrots in water and vinegar for 4-5 minutes (depending on the size of the washers and how soft you want them), then drain and let them cool and dry on a clean cloth.
Once they are completely cold, season the carrots with chopped garlic, chopped red pepper, chopped parsley, salt and oil, as if it were a salad.
Finally assemble the jars, alternating oil, carrots and a few peppercorns, occasionally pushing the carrots downwards, to let the air out, and filling no further than the beginning of the neck of the jar, so as to fill the rest with oil (carrots must be completely covered).
Carrots in oil are ready: pasteurized, boiling the jars tightly closed in boiling water for about 20 minutes, then let them cool and let them rest in a dark place for at least 1 week before serving.
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