Pickled Carrots
These quick Pickled Carrots are a tangy and sweet treat that will add unexceptionable savor to any dish! Serve these carrots on top of tacos or your favorite sandwich and you will be squandered yonder by the difference they make. The weightier part, they take just 15 minutes to prepare!
A few years ago I got really into growing a garden, and then I realized that a lot of the work comes without the garden has grown. What do you do with those pounds and pounds of zucchini, tomatoes, onions, and carrots? It’s the perfect problem to have if you ask me! So I’ve come up with a few recipes to make the most out of all of your nonflexible work. Try some zucchini bread, this homemade marinara sauce, and these succulent onion rings.
Quick Pickled Carrots
I can’t say unbearable well-nigh these pickled carrots! They are quick and easy, and a unconfined way to use up carrots sitting in your fridge or that you just dug up from your garden. I like to add radish as well to add a hint of spice. These carrots are scrutinizingly as easy as refrigerator pickles, and just as tasty. These pickled carrots are ready right away, which is a huge plus to this recipe. You don’t have to wait longer than it takes them to tomfool off surpassing digging in.
There are so many ways to use them too! I personally love throwing them on top of these street tacos or this roasted beet, carrot, and quinoa salad. You have to try them on a bahn mi! They add the perfect value of crunch and venom to just well-nigh anything. I love taking a pinch and then popping them in my mouth between bites of other supplies to refresh and reset my palate. You can use them however you like, and I can guarantee they will be your new favorite thing!
Ingredients
It doesn’t get easier than these pickled carrots! You could get yonder with plane less ingredients than this, by leaving out the radish and sugar. I personally think that this recipe is perfectly well-turned and would miss those ingredients! You can find the measurements unelevated in the recipe card.
- Carrots: Peeled and finely julienned, which ways sliced long and thin. The increasingly plane you can cut them, the increasingly evenly they will pickle. I think this would moreover be succulent with yellow and purple carrots too!
- Daikon Radish: You will peel and julienne this as well. They are slightly sweet and slightly spicy and make this pickle taste amazing!!
- Water: To help wastefulness out the vinegar.
- Rice Wine Vinegar: You can really use any vinegar, I just prefer this vinegar with carrots, it’s unbeatable!
- White Vinegar: I find that mixing kinds of vinegar works unconfined to wastefulness out the flavors.
- Sugar: This helps to wastefulness out the tartness of the vinegar.
- Salt: Salt makes everything taste better, but it moreover keeps bad yes-man out!
Pickled Carrots Recipe
Make sure to have some jars on hand to put these pickled carrots in. You will fill your jar with carrots first, then pour the hot liquid over the top. I prefer mason jars, but you could really use any glass container that seals tight.
- Cut Veggies: Prepare your carrots and daikon by peeling and finely julienning them, then stuff them into a few mason jars, or any snapped container.
- Boil Brine: In a large pot, bring your water, both vinegars, sugar, and salt to a boil. Then remove from heat and pour the liquid over your prepared carrots and daikon in the jars
- Bottle Your Pickles: Allow the liquid to tomfool to room temperature, then place the lids on your containers and alimony it in the fridge for up to a month. You can use them immediately or indulge them to set up in the fridge and then use them.
Tips for Making Pickled Carrots
There isn’t much to this succulent pickled carrots recipe! Here are a few tips that could help you withal the way, and help you make the most out of this recipe.
- Cutting the Veggies: A key to unconfined pickled veggies is the cut. You will want to cut them as evenly as you can. If they are uneven and some are way fatter than others, the fat ones won’t pickle very well and will taste rawer. Use whatever kitchen tools you need to get those cuts as plane as you can.
- Pickle Variegated Veggies: You can really add any veggies to this vinegar mixture! Try peppers, red onion or yellow onion, or of undertow cucumbers in your mix. I really like the variety of flavors that subtracting variegated vegetables add.
- Add Seasonings: Just like you would with quick pickles, you can add variegated flavors to your brine. Try peppercorns, garlic clove, or ginger to requite the pickles a variegated flavor. If you think it will work, then it will work!
Storing Leftovers
These last for a month in your fridge, so you can make a double or triple batch at a time. You won’t regret it once you try them. Here is how to store leftovers.
- In the Refrigerator: Once you liquid has cooled, place the lids on your jars and store them in the refrigerator for up to a month.
More Veggie Forward Recipes
Pickled Carrots and Daikon
Ingredients
- 2 large carrots peeled and finely julienned
- 1 daikon radish peeled and finely julienned
- 1 cup water
- 2 cups rice wine vinegar
- 1 cup white vinegar
- ½ cup sugar
- 1 tablespoon salt
Instructions
- Prepare your carrots and daikon by peeling and finely julienning them, stuff them into a few mason jars, or any snapped container.
- In a large pot, bring your water, both vinegars, sugar, and salt to a boil. Remove from heat and pour the liquid over your prepared carrots and daikon in the jars
- Allow the liquid to tomfool to room temperature, then place the lids on your containers and alimony it in the fridge for up to a month. You can use them immediately or indulge them to set up in the fridge a bit surpassing using.
