Super Easy Quick Pickled Carrots Recipe (2024)

FAQs

Should I blanch carrots before pickling? ›

And when I need to replenish my refrigerator pickle stash, they are the perfect vehicle. For this recipe, the carrots are peeled, cut into narrow sticks, briefly blanched and then suspended in a simple vinegar pickling solution. They come out tender but with a core that retains some backbone and crispness.

Pickled carrots have many health benefits, including added probiotics from the fermentation process. Carrots are carbohydrates but are low in calories. They have a decent amount of vitamin A, vitamin C, and fiber. They are also a good source of potassium and calcium, among other nutrients.

The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

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!

Can you freeze carrots without blanching? Blanching is optional, but helps ensure that carrots retain their nutrients, texture, color, and flavor. You may absolutely skip it, but just be aware that your frozen carrots will be best enjoyed incopproated into a recipe verse on their own.

Carrots, like all vegetables, are a low-acid food. In order for low-acid foods to be safely home-canned without any additional acid, they must be heated to 240 degres F, in order to kill harmful bacteria and spores; heating to this temperature requires a pressure canner.

Cabbage, radishes, onions, carrots, beets—the limit does not exist. And they're all great for the gut. Here's more about the best plant-based pickled foods, why they're beneficial for our health, and how to enjoy them in vegan recipes.

Yes, it's perfectly normal for your lacto-fermentation brine to become slightly opaque and whitish. It's not dangerous! Some vegetables, like beans or pickles, will turn the brine white in a few days. This means that the good bacteria are doing their job!

Can you eat pickles every day? Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

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.

Do you have to boil vinegar for pickling? ›

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

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.

Check for Signs of Spoilage: Examine the pickled carrots for any signs of spoilage, such as a foul odor, mushy texture, or unusual discoloration. If they appear normal, they may still be safe to eat.

It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

They are rich in probiotic bacteria that promote a healthier gut and digestive system and have also been linked to other health benefits including a strengthened immune system and reduced inflammation.

Leave small carrots whole. Cut others into thin slices, ¼-inch cubes or lengthwise strips. Water blanch* small whole carrots for 5 minutes, diced or sliced for 2 minutes and lengthwise strips for 2 minutes. *Water blanching: Use 1 gallon of water per pound of prepared carrots.

We'd strongly recommend you blanch your carrots first, as they have a high water content doing so ensures they stay crisp and crunchy when defrosted. Make sure your carrots are looking crisp and blemish free. We don't recommend freezing carrots that are past their best.

Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of carrots deteriorates. Make sure you blanch the veg to preserve these elements. Always use carrots that are at the peak of their freshness.