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.
PICKLED CARROT STICKS
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.
Categories Condiment/Spread Garlic Side Marinate Thanksgiving Vegetarian Vinegar Carrot Fall Vegan Dill Seed Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
- Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
PICKLED CARROT SLICES
A garlicky spiced brine lends depth to these pickled carrot slices, and a final sprinkling of fresh dill adds spark.
Provided by David Tanis
Categories quick, condiments, side dish
Time 30m
Yield About 3 cups
Number Of Ingredients 11
Steps:
- In stainless steel pot, make brine: combine vinegar, sugar, salt, cloves, bay leaf, caraway, coriander, garlic and hot peppers. Add 2 cups water and bring to a boil.
- Reduce heat to a brisk simmer and add carrots. Cook for 3 to 4 minutes, until still quite firm. Remove carrots and spread out to cool on platter or baking sheet. Let brine come to room temperature. Put carrots in glass or plastic container, and pour brine over them. Let marinate several hours, refrigerated. May be prepared ahead and refrigerated for up to 4 days. Serve sprinkled with fresh dill.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 521 milligrams, Sugar 33 grams, TransFat 0 grams
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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HOW TO MAKE PICKLED CARROTS - PRACTICAL SELF RELIANCE
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4.5/5 (4)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.
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