Apple Cider Vinegar And Turmeric Quick Pickled Carrots Recipes

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QUICK PICKLED CARROTS



Quick Pickled Carrots image

A step-by-step guide for making quick pickled carrots. Only 4 ingredients required!

Provided by Minimalist Baker

Categories     Side

Time 1h20m

Number Of Ingredients 5

~1 lb carrots, tops removed, peeled if needed, sliced into sticks
2/3 cup distilled white or apple cider vinegar
2/3 cup water
1/2 tsp sea salt
1 Tbsp organic cane sugar ((or stevia to taste))

Steps:

  • Add carrots to a large mason jar or glass container. Set aside.
  • 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. If needed, add more vinegar or a little water to cover.
  • Seal well and shake to combine. Then refrigerate for at least 1 hour. 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.

Nutrition Facts : ServingSize 1 two-piece servings, Calories 29 kcal, Carbohydrate 6.9 g, Protein 0.5 g, Fat 0.1 g, Sodium 185 mg, Fiber 1.6 g, Sugar 4.2 g, UnsaturatedFat 0.07 g

APPLE CIDER VINEGAR AND TURMERIC QUICK-PICKLED CARROTS



Apple Cider Vinegar and Turmeric Quick-Pickled Carrots image

Make use of extra carrots with Vinegar and Turmeric Quick-Pickled Carrots. These quick-pickled carrots are great as a garnish, salad topper or a snack.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 large carrots, peeled
1 cup water
1/2 cup sugar
1 Tbsp. kosher salt
1 tsp. ground turmeric
1/4 tsp. crushed red pepper
3 whole cloves
3/4 cup HEINZ All Natural Unfiltered Apple Cider Vinegar

Steps:

  • Trim and discard ends from carrots. Use vegetable peeler to cut carrots into long thin ribbons; place in medium bowl.
  • Bring all remaining ingredients except vinegar to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Pour over carrots; stir. Let stand 2 min. Stir in vinegar.
  • Refrigerate 15 min. Drain carrots before serving.

Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

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