Carrot And Onion Pickle Recipes

CUCUMBER AND CARROT PICKLE

Steps:

• Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
• Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.

VINEGAR PICKLED CARROTS

Steps:

• In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
• Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

PICKLED CARROTS AND JALAPENOS

Steps:

• Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

QUICK PICKLED CARROTS

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.

TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS

Steps:

• Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
• Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
• Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
• Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
• Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
• Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
• I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.

CARROT AND ONION PICKLE

Steps:

• Using a mandolin or a very sharp knife, finely slice the carrots along their length into fine ribbons.
• Place the carrots and sliced onions in a bowl, sprinkle with sugar and salt and mix well.
• Cover with plastic wrap and leave to stand for 15 minutes. Add the vinegar along with the fish sauce and set aside for a further 15 minutes, or until the vegetables are slightly softened and have a pickled flavour.

MEXICAN PICKLED JALAPENOS

Steps:

• To make the peppers in vinegar or pickled peppers, you have to prepare the vegetables first. Peel, slice and prepare the chilies, carrots, onion and garlic and set aside.
• The next step is to put the oil in a pot, it is important that the oil covers the bottom of the pot. When it starts to heat add the carrots and sauté for a few minutes, then add the onion, garlic and jalapeño peppers. It is important that the vegetables do not brown, the only thing we are looking for is to sauté them a little.
• The next step is to cover the vegetables with the vinegar and add the herbs and salt. Lower the heat and let them come to a boil. At this time the fire is turned off and they are left to rest. When cold, they are packed in glass jars with lids.

PURPLE BEET, CARROT, AND ONION MEDLEY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine beets, carrots, and onion in a casserole dish. Pour vinegar over vegetable mixture; season with salt and pepper. Cover dish with aluminum foil.
• Bake in the preheated oven until vegetables are tender, about 40 minutes.