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

FAQs

How long before you can eat pickled carrots? ›

Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development. Table 1. Recommended process time for Pickled Carrots in a boiling-water canner.

They can add crunch to a salad, acidity to a sandwich, or unexpected depth to a simple crudité platter. They're even great straight from the jar. Dripping with fridge-cold brine, pickled carrots are snappy, tangy, earthy, and sweet. You won't find a more refreshing snack.

Add to salads: Like pickled onions, thinly sliced pickled carrots add acidity and crunch to an appetizer like chickpea and arugula salad or roasted beet salad.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

Are pickled carrots healthy? Carrot pickles can be beneficial to your health, providing probiotics if they are fermented and adding taste to your diet. Enjoy them in moderation, though, as they might contain a lot of sodium.

To Pickle Other Things

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.

So, can you reuse pickle brine? “Absolutely yes, you can reuse pickle brine,” says Phillip Bec of McClure's Pickles. Mark Hungarland, the co-founder of Doux South Pickles, agrees. "We have always encouraged our customers to reuse our brines," Hungarland tells Southern Living.

Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...

As long as you don't have any restrictions on sodium intake, you certainly can enjoy pickled foods in moderation. Simply try to watch the serving size of the food you're enjoying and work in pickled foods as a topping rather than the main course. As a condiment, they can add a punch of flavor to the foods you eat.

What is pickled carrot called? ›

Common variations. In Mexico, pickled carrots are known as escabeche carrots. This variation is usually pickled in vinegar with onions, peppers, and spices. They maintain a crunchy, carrot texture with flavors of peppers and other seasonings. These spicy, pickled vegetables are traditionally served with a meal.

To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating! Keep in mind that pickles may be ready to enjoy earlier. It's all up to you and your tastes! Just don't let them go too long or the veggies' texture can deteriorate and turn rubbery.

Half sour pickles will take 3-5 days with crisp, white interiors. If is colder than 65F, it may take longer, if hotter, they will ferment faster. Full sour pickles will take 14-21 days (see notes for a stronger saltwater ratio).

After sitting in the fridge for about 24 hours, they're ready to enjoy, but get better and better as time goes on. Refrigerator pickles are a fantastic way to use up lots of produce, as they last in the fridge for about a month.

Stored submerged under the brine in a jar in the fridge pickled carrots will keep for up to a month.