Asian Pickled Carrotsginger Recipes

PICKLED CARROTS

Pickled Carrots image

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 pound carrots, cut into 3-inch julienne strips
3/4 cup water
2/3 cup white vinegar
3/4 cup sugar
1 cinnamon stick (3 inches), broken
3 whole cloves
1 tablespoon mustard seed

Steps:

Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

ASIAN PICKLED CARROTS(GINGER)

Asian Pickled Carrots(Ginger) image

Make and share this Asian Pickled Carrots(Ginger) recipe from Food.com.

Provided by Coppercloud

Categories Vegetable

Time 45m

Yield 3 Half pints

Number Of Ingredients 9

Ingredients

1 lb carrot, 3/4-inch bias-sliced (halave any thick carrots lengthwise)
1 teaspoon salt
1/4 cup fresh ginger, peeled and julienned
3 whole allspice
3/4 cup water
3/4 cup rice vinegar
1/3 cup brown sugar, packed
4 whole cloves
4 whole black peppercorns

Steps:

In a covered large sauce pan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crip-tender, drain.
Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.

Nutrition Facts : Calories 209.7, Fat 2.3, SaturatedFat 0.6, Sodium 907.6, Carbohydrate 52.4, Fiber 8.6, Sugar 31.1, Protein 2.7

QUICK & SPICY ASIAN PICKLES

Quick & Spicy Asian Pickles image

Provided by Jennifer Rubell

Categories Soy Vegetable Freeze/Chill No-Cook Chill Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup rice vinegar
4 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon dried crushed red pepper
2 small English hothouse cucumbers

Steps:

Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.

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