Marinated Carrot Sticks 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

MARINATED CARROTS



Marinated Carrots image

A perfect companion to a holiday feast! This dish can be kept in the fridge for up to a week, so go ahead and make it a couple of days ahead.

Provided by Mom vs. the Boys

Time 20m

Number Of Ingredients 11

2 - 3 lbs raw carrots, peeled and chopped
1/2 large onion cut into strips
1 green pepper cut into chunks
10 oz can of tomato soup
1/2 cup oil
3/4 cup white sugar
1/2 cup white vinegar
1 tsp salt
1/2 tsp pepper
1 tsp mustard
1 Tbsp ketchup

Steps:

  • Place the carrots in a large saucepan with enough water to cover. Bring to a boil, and cook until nearly done. Drain, and transfer to a large bowl. Add onion and green pepper strips to the same bowl. While carrots are cooking, mix tomato soup, oil, vinegar, sugar, salt, pepper, mustard and ketchup together in a medium sized bowl. Pour mixture over top of vegetables and mix well. Cover and refrigerate overnight.

Nutrition Facts : Calories 290 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 8 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 499 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

PICKLED CARROT STICKS



Pickled Carrot Sticks image

Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.

Categories     Condiment/Spread     Garlic     Side     Marinate     Thanksgiving     Vegetarian     Vinegar     Carrot     Fall     Vegan     Dill     Seed     Gourmet     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 7

1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt

Steps:

  • Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
  • Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

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

ROASTED CARROTS WITH VINAIGRETTE



Roasted Carrots with Vinaigrette image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 8

5 pounds carrots, trimmed and peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3 sprigs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced

Steps:

  • Preheat the oven to 475 degrees F.
  • Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
  • Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
  • Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.

MARINATED CARROTS



Marinated Carrots image

This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!

Provided by QUIRKYIQ

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

Time 30m

Yield 16

Number Of Ingredients 7

2 pounds carrots, sliced
1 green bell pepper, seeded and diced
1 small onion, diced
½ cup white vinegar
¼ cup vegetable oil
1 (10.75 ounce) can condensed tomato soup
¾ cup sugar

Steps:

  • Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
  • While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

Nutrition Facts : Calories 106 calories, Carbohydrate 18.1 g, Fat 3.9 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 145.2 mg, Sugar 13.7 g

MARINATED CARROTS



Marinated Carrots image

This is a very old recipe that was handed down to my Mother from her aunt, who we called "Aunt El", and who has long since passed away. I just found the recipe as I was packing up boxes in preparation for a major move. I have no idea how many it serves because a "bunch" of carrots is anybody's guess. I think of it more as a condiment or something to serve at a barbecue. If Splenda is used for the sugar it can be a very low calorie dish. Also, the ingredients are generally on hand, so it's pretty economical. Thanks Aunt El!

Provided by Normaone

Categories     Onions

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 bunches carrots, sliced
1 cup sugar
3/4 cup white vinegar
1 teaspoon dry mustard
1 can tomato soup
1 tablespoon Worcestershire sauce
2 tablespoons cooking oil
2 diced onions
1 diced green pepper
salt and pepper

Steps:

  • Cook carrots until crisp tender in salted water.
  • Drain Well.
  • Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
  • Pour over carrots.
  • Add onion and green pepper.
  • Combine well.
  • Refrigerate at least 24 to 48 hours.

Nutrition Facts : Calories 179.6, Fat 3.9, SaturatedFat 0.6, Sodium 300.5, Carbohydrate 36, Fiber 1.3, Sugar 30.9, Protein 1.3

EASY MARINATED CARROTS



Easy Marinated Carrots image

This is a great vinaigrette recipe for carrots.

Provided by revjoecool

Categories     Side Dish     Vegetables     Carrots

Time 8h40m

Yield 8

Number Of Ingredients 11

2 pounds carrots, sliced
1 onion, chopped
1 green bell pepper, chopped
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
¾ cup white vinegar
½ cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
  • Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
  • Cover the container and refrigerate vegetables, 8 hours to overnight.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 44.5 g, Fat 14.8 g, Fiber 4.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 370.8 mg, Sugar 34.6 g

MARINATED CARROTS



Marinated Carrots image

-Shannon Emmanuel, Charlotte, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound fresh baby carrots
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup tomato sauce
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.

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