Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (2024)

FAQs

How long do jarred pickled carrots last? ›

Place the jars on a towel or a cooling rack and let them cool for 12-24 hours. After the cooling period, check the seals and store the jars in a cool, dark place. The pickled carrots will be ready to eat in about two weeks, and they can be stored for up to a year.

I love adding chopped pickled carrots to a simple green salad for bold, bright flavor. Add them to a grain bowl. Try one of these rice bowl recipes, or build your own bowl with a grain, protein, fresh vegetables, and pickled carrot slices!

Why do people pickle carrots? Pickling carrots intensifies their flavour, keeps them crisp and makes them a lovely sweet, sour and savoury side dish for a meal.

What do pickled carrots taste like? Pickled carrots appeal to all tastebuds. Made with sugar, vinegar, mustard seed, cloves and a few cinnamon sticks, this pickled carrots recipe is salty, sweet and a little sour, too.

Pickling: Full of good bacteria called Probiotics that aid in digestion and help our bodies break down and absorb all of carrots and daikon's wonderful nutrients! Healthy gut bacteria can even reduce the symptoms of depression and anxiety while protecting our microbiome and supporting of new growth!

Thankfully, these bacteria hate acid, like the vinegar in pickle brine. It slows the growth of harmful bacteria and even kills some other unwelcome contaminants. But even with all that acid, pickles still have a point where they're no longer suitable to eat.

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

While pickles should be consumed in moderation due to their high sodium content, they may have some health benefits: Probiotic effects: Naturally fermented pickles and their juice contain good bacteria, which when ingested in moderation can help with digestion and immune health.

Pickles are also high in particular types of fibre that feed beneficial gut bacteria, acting as prebiotics – food for the probiotic gut bacteria. Studies have shown that adding fermented vegetables to your diet may help with digestion and manage symptoms of constipation and diarrhoea³.

You should use no more than 1/4 cup of sugar in your pickling solution. White granulated sugar is most commonly used. Brown sugar adds good flavor but can turn light-colored fruits and vegetables darker. Syrup or honey can poorly affect the taste of your solution.

How do chefs pickle so quickly? ›

The technique—a version of vinegar pickling that doesn't require a full canning process—produces briny, crunchy pickled vegetables in just a couple hours. Heat the brine until sugar and salt dissolve, then pour it over the vegetables and let them cool in the jar—voila, pickles.

Sugar in pickling is used to balance the tartness of the vinegar. Although the sugar can be eliminated from pickle recipes, the pickles are likely to be too sour. Note: Under no circ*mstances should the amount of vinegar be decreased or diluted to compensate for less sugar.

It is a sweeter variety than the common carrot and is crunchy and aromatic. It is even crunchier and sweeter when dried. Sowing takes place between the middle of July and the second half of August. It is sown in small holes spaced 15-20 cm apart.

How to Serve Pickled Carrots. As mentioned above, I was first introduced to these carrots as a sort of snack or appetizer. But I think they'd also be great added to a salad, bowl meal, tacos, or salads. Basically, anytime you want to add a tangy-spicy bite to your meal, add a spicy pickled carrot!

Chinese pickles are mostly soaked in a salt brine to encourage fermentation, which is the second category of pickles. It has a higher sodium content, tastes saltier and sour but not as sour as the first type. I grew up Chinese pickle. So this is what we are going to make today.

How long do pickled vegetables last? Your quick pickled vegetables will last at least three to four weeks in the fridge, possibly longer if unopened. Pickles that have gone through the correct water bath canning process will typically keep for about a year.

To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste. Pour the brine over the carrots, ensuring they are fully submerged.

"Pickles will eventually spoil if given enough time. Some may think the acid will prevent mold from growing, but given enough time, the mold will prevail." Tiner says the pickle brine has a lot to do with pickles lasting up to a year past the "use by date".

For Cut Carrots and Celery

I've found that wide-mouth mason jars work well for “sticks” since the pieces can stand up in the jars. Fill the jars with water. Secure the lids on the jars. Store the jars in the fridge for up to 2 weeks (or longer).