PICKLED CARROTS
This is a family recipe, I can't remember a time when they weren't at the table. The longer they marinate the better they are. I suggest adjusting the seasonings or changing them to your taste.
Provided by bmxmama
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut carrots into strips.
- Cook in 1 inch of boiling water with 2 teaspoons salt until crisp-tender (about 10 minutes).
- Drain Well.
- COmbine remaining ingredients.
- Pour over carrots and refrigerate at least 1 hour or over night.
- Serve cold.
Nutrition Facts : Calories 202.7, Fat 14, SaturatedFat 1.9, Sodium 708.6, Carbohydrate 19.4, Fiber 5.3, Sugar 10, Protein 1.8
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 SPICY CARROTS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 9
Steps:
- Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with carrots. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
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.
PICKLED CARROTS WITH ONION AND GARLIC
Pretty, sweet and tangy with a nice touch of herbs and spices. My multi colored carrots were home grown with no pesticides so I didn't peel just scrubbed very good.
Provided by Rita1652
Categories Onions
Time 1h45m
Yield 8 8 ounce jars, 32 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
- Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
- Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
- Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
- Place in a hot water bath for 15 minutes 0-1000 ft.
- 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
- Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.
APPLE CIDER VINEGAR AND TURMERIC QUICK-PICKLED CARROTS
Make use of extra carrots with Vinegar and Turmeric Quick-Pickled Carrots. These quick-pickled carrots are great as a garnish, salad topper or a snack.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Trim and discard ends from carrots. Use vegetable peeler to cut carrots into long thin ribbons; place in medium bowl.
- Bring all remaining ingredients except vinegar to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Pour over carrots; stir. Let stand 2 min. Stir in vinegar.
- Refrigerate 15 min. Drain carrots before serving.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 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 AND DAIKON
Provided by Taste of Home
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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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