VINEGAR PICKLED CARROTS
Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 12h25m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
- Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.5 g, Fiber 0.5 g, Protein 0.2 g, Sodium 85.1 mg, Sugar 1.6 g
PICKLED CARROTS
The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
MOM'S PICKLED CARROTS
My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. -Robin Koble, Fairview, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 1 month.
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
TAQUERIA-STYLE SPICY PICKLED CARROTS
Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
- Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
- Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
- Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g
QUICK-PICKLED CARROTS
Provided by Anna Stockwell
Categories Mustard Side Low Fat Kid-Friendly Low Cal High Fiber Vinegar Carrot Spring Healthy Vegan Boil Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.
PICKLED CARROTS WITH GARLIC & CUMIN
Preserve carrots for an easy storecupboard side to serve with Middle Eastern flavours - add a spoonful of harissa for extra heat
Provided by Jane Hornby
Categories Side dish
Time 35m
Yield Makes 4 x 450ml jars
Number Of Ingredients 14
Steps:
- Peel 1kg carrots and cut into sticks or slices. Boil in generously salted water for 2 mins until just starting to soften, then drain.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, turmeric and garlic cloves, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
- Pack the carrots into the jars, adding 1 tsp coarse crystal sea salt to each, cover with the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 31 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
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EASY PICKLED CARROTS – A COUPLE COOKS
From acouplecooks.com
5/5 (3)Category EssentialsCuisine PicklesTotal Time 15 mins
- Peel and cut the carrots into thin sticks, about 1/4-inch thick (if you prefer, you can slice them into rounds instead). Fill the jar with the sticks.
- Peel the garlic cloves and slice them in quarters. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Once boiling, remove from the heat and pour the brine into the jar. Tap the jar on the counter to release any air bubbles. Discard any remaining brine.
- Screw on the lid tightly and allow to cool to room temperature, about 1 hour. Refrigerate 24 hours, then enjoy. You may want to remove the garlic after 24 hours, as the flavor intensifies over time (or leave it if you’re a garlic lover). Keeps up to 1 month refrigerated.
HOW TO MAKE PICKLED CARROTS - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
4.4/5 (5)Total Time 40 minsServings 1
- Prepare carrots by peeling, then slicing into a shape of your choice. I'd suggest 1/4 inch circular slices, 1/4 inch sticks, or grated carrots.
- Place spices into the bottom of a jar and pack carrots in on top of the spices, leaving 1-inch headspace. (See note for Mexican Pickled Carrots.)
- Prepare a brine by bringing the vinegar, water, salt, and sugar to a boil on the stove. Pour the boiling brine over the carrots in the jars, maintaining a 1-inch headspace. Seal and store in the refrigerator. They'll be ready to eat in 24 to 48 hours and should keep for 3-4 weeks in the refrigerator.
- Prepare a water bath canner before beginning and bring it up to a simmer (around 180 degrees F) for hot pack canning.
QUICK PICKLED CARROTS - MINIMALIST BAKER
From minimalistbaker.com
4.7/5 (22)Category SideCuisine Gluten-Free, VeganTotal Time 1 hr 20 mins
- To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
- Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
- Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
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