Barbaras Orange Ginger Pickled Baby Carrots Recipes

GINGER PICKLED CARROTS

Steps:

• Peel carrots. Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over the bowl.
• Combine water, vinegar, ginger, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt are dissolved. Pour the brine through the sieve, making sure the carrots are completely immersed. Cover and let cool to room temperature, about 30 minutes.
• Transfer the carrots and brine to a clean container, cover tightly and refrigerate for at least 2 hours or up to 2 weeks.

ORANGE-GINGER PICKLED BABY CARROTS

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.

GINGERY PICKLED CARROT COINS

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.

GINGER & ORANGE-GLAZED BABY CARROTS

Steps:

• Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.
• In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.
• Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.

PICKLED BABY CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.

ORANGE GINGER CARROTS

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.

GINGERED PICKLED CARROTS

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.

INSTANT PICKLED CARROT WITH GINGER

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.