Carrotandonionpickle Recipes

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PICKLED CARROTS WITH ONION AND GARLIC



Pickled Carrots With Onion and Garlic image

Pretty, sweet and tangy with a nice touch of herbs and spices. My multi colored carrots were home grown with no pesticides so I didn't peel just scrubbed very good.

Provided by Rita1652

Categories     Onions

Time 1h45m

Yield 8 8 ounce jars, 32 serving(s)

Number Of Ingredients 11

5 cups white distilled vinegar (5% acidity)
1 cup water
2 cups sugar
2 teaspoons canning salt
7 garlic cloves
2 tablespoons chopped fresh dill
10 peppercorns
2 lbs carrots, peeled and sliced
1 onion, peeled and sliced
8 teaspoons mustard seeds
4 teaspoons celery seeds

Steps:

  • Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
  • Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
  • Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
  • Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
  • Place in a hot water bath for 15 minutes 0-1000 ft.
  • 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
  • Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.

VINEGAR PICKLED CARROTS



Vinegar Pickled Carrots image

Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 12h25m

Yield 32

Number Of Ingredients 6

1 cup distilled white vinegar
2 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
⅔ cup water
8 large carrots, diced

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.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.5 g, Fiber 0.5 g, Protein 0.2 g, Sodium 85.1 mg, Sugar 1.6 g

CUCUMBER AND CARROT PICKLE



Cucumber and Carrot Pickle image

This quick, light Indonesian-style pickle can double as a salad that pairs perfectly with spicy or fried dishes. A soak in boiling salt water helps soften the carrot and cucumbers without cooking them, providing a pleasantly tender crunch.

Provided by Food Network Kitchen

Time 30m

Yield 2 cups

Number Of Ingredients 7

Kosher salt
2 shallots, thinly sliced crosswise and separated into rings
1 cucumber, thinly sliced
1 medium carrot, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons sugar
1 red Thai chile, stemmed and thinly sliced

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.

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