Carrot Pickle With Indian Spices Recipes

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.

CARROT PICKLE WITH INDIAN SPICES

Steps:

• Heat oil in a large saucepan over medium heat. Add black mustard seeds, cumin seeds, fenugreek seeds, and urad dal. When seeds pop, add chiles and curry leaves. Cook, stirring, 30 seconds. Add onion, ginger, and garlic; cook, stirring, until golden brown, about 5 minutes.
• Bring a large pot of water to a boil; add salt. Add carrots; cook until just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain, and pat dry.
• Toss together carrots, onion mixture, sugar, vinegar, zest, coriander, chili powder, mustard, cumin, and 1 tablespoon salt. Transfer to an airtight container. Refrigerate at least 3 days. Carrots can be refrigerated up to 1 month.

QUICK PICKLED CARROTS

Steps:

• After peeling and trimming the carrots to fit, pack them into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars).
• I packed as many as I could (about 6) while still having room to add the whole clove of garlic and dill.
• Add the rest of the ingredients into a saucepan and bring to a boil. Once the sugar and salt are dissolved, remove from heat and carefully pour into the jar.
• Let cool to room temperature (about 30-40 minutes), put a lid on the jar and move to the refrigerator.

CANNED SWEET PICKLED CARROTS

Steps:

• Wash and rinse the pint canning jars. IF you can, keep hot until ready to use. - this can be done by placing them on a baking sheet, placing them in the oven and turning it on the lowest temperature.
• Prepare the lids and the sealing bands according to the manufacturer's directions, which should be written on the box or available on the product website.
• Wash the small carrots well and peel, if desired. I like them both ways.
• Combine the vinegar, water, sugar and canning salt in a large stockpot. Bring to a boil and boil gently for 3 minutes. ( you don't want to boil hard and boil off the liquid too much)
• Add the carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes). If you want crunchier carrots, boil until the outsides are just soft ( so that they can still absorb the vinegar) and then remove.
• Divide the pickling spice evenly between the 4 jars, placing it into the bottom. Fill the still warm jars with the hot carrots, leaving 1-inch headspace. ( that's one inch from the top) Cover the carrots with the hot pickling liquid, leaving a ½-inch headspace this time around . Remove any air bubbles by poking a knife through the carrots and liquid and adjust the headspace if needed.
• Wipe the rims of jars with a dampened, clean paper towel and then place the two pieces canning lids on.
• Process the jars in a boiling water canner for the following times- feet are above sea level: 0 - 1,000 feet - process for 15 minutes, 1,001 - 6,000 feet process for 20 minutes,and above 6,000 feet process 25 minutes.
• Let cool, undisturbed, 12 to 24 hours and then check to make sure that the seals are set ( they will indent and POP loudly)
• Let the carrots sit for a good 3-5 days before eating but they get better and better the longer they sit!