GINGERED PICKLED CARROTS
Provided by Hugh Acheson
Categories Ginger Low Fat Vegetarian Vinegar Root Vegetable Carrot Healthy Vegan
Yield Makes 3 pints
Number Of Ingredients 5
Steps:
- Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.
- Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.
- At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months.
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
GINGERY PICKLED CARROT COINS
Fresh carrot coins are pickled in a sweet and sour blend with sliced ginger in this recipe that's great served as a side or condiment.
Provided by Marisa McClellan
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
- Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
- Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 609.3 mg, Sugar 4.8 g
ORANGE GINGER CARROTS
Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.
Nutrition Facts :
INSTANT PICKLED CARROT WITH GINGER
Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, "Usha's Pickle Digest." Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.
Provided by Tejal Rao
Categories easy, quick, condiments, pickles, vegetables, side dish
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine all ingredients; toss thoroughly.
- Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.
ORANGE-GINGER PICKLED BABY CARROTS
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Winter Hors D'Oeuvre Carrot Pickles Citrus Ginger
Yield Makes about 2 qt
Number Of Ingredients 7
Steps:
- Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl
- Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
- Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.
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GINGER PICKLED CARROTS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (4)Total Time 25 minsCategory SnackCalories 54 per serving
- Use a julienne blade on a mandoline or a vegetable peeler to cut the carrots into ¼-inch (6-mm) matchstick pieces about 3 inches (7.6 cm) in length.
- In a stainless steel or other non-reactive pot, combine the vinegar, water, ginger, star anise, sugar, crushed red pepper flakes, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved. Use a slotted spoon to remove the star anise from the boiling brine and divide them evenly between the jars.
- Add the carrot sticks to the boiling brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat. Immediately use tongs or a slotted spoon to divide the carrot sticks between the jars, also putting 3 strips of ginger in each jar, packing if necessary to fit them all in, leaving ½ inch (13 mm) of headspace. Use a ladle to pour the hot brine over the carrot sticks, being sure to cover them.
- Insert a sterile chopstick or knife into the jars to release air bubbles and add more brine if necessary to maintain the ½ inch (13 mm) headspace. Moisten a paper towel with vinegar and wipe the rims of the jars. Center a lid over each jar and screw on the rings to fingertip tightness or fix the clamps in place.
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