Orange Ginger Pickled Baby Carrots Recipes

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ORANGE-GINGER PICKLED BABY CARROTS



Orange-Ginger Pickled Baby Carrots image

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Winter     Hors D'Oeuvre     Carrot     Pickles     Citrus     Ginger

Yield Makes about 2 qt

Number Of Ingredients 7

2 lb baby carrots with tops, peeled and trimmed, leaving 1/2 inch of stems intact; or 2 lb medium carrots, peeled and cut into roughly 3- by 1/2-inch sticks.
2 cups white wine vinegar
5 (3-inch) strips orange zest
2 cups fresh orange juice
5 (1- to 2-inch) dried hot chiles
1 (2-inch) piece peeled ginger, cut crosswise into 1/8-inch-thick slices
1 cup sugar

Steps:

  • Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl
  • Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
  • Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.

GINGERED PICKLED CARROTS



Gingered Pickled Carrots image

Provided by Hugh Acheson

Categories     Ginger     Low Fat     Vegetarian     Vinegar     Root Vegetable     Carrot     Healthy     Vegan

Yield Makes 3 pints

Number Of Ingredients 5

1 pound smaller organic carrots
3 tablespoons matchsticks of peeled fresh ginger
1 cup vinegar
1/4 cup turbinado sugar
1 tablespoon kosher salt

Steps:

  • Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.
  • Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.
  • At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months.

PICKLED BABY CARROTS



Pickled Baby Carrots image

With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. -Audrey Cremer, Harmony, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8-10 servings.

Number Of Ingredients 6

2 pounds fresh baby carrots
2/3 cup white wine vinegar
1/2 cup honey
2 tablespoons mustard seed
2 tablespoons dill weed
1 teaspoon salt

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.

ORANGE GINGER CARROTS



Orange Ginger Carrots image

--Adopted Recipe-- Changes from Original: Increased the ginger from 1/4 teaspoon to 1/2 teaspoon, so the orange flavor would not overpower the ginger; substituted baby cut carrots for the whole carrots; changed yield from six to four servings to allow for more generous servings. Preparation time includes slicing carrots, and cooking the sauce on top of the stove, and "cooking time" is standing time at the end.

Provided by GrandmaIsCooking

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb baby carrots
1 tablespoon sugar
1 teaspoon cornstarch
1/8 teaspoon ground nutmeg
1/4-1/2 teaspoon ground ginger
1/4 cup orange juice
1 1/2 teaspoons butter

Steps:

  • Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.
  • While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
  • Cook over medium heat, stirring constantly, until sauce thickens.
  • Cook 1 minute, then remove from heat and stir in butter.
  • If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.
  • Cover and let stand 4 to 5 minutes before serving.

Nutrition Facts : Calories 64.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 76.8, Carbohydrate 12.5, Fiber 1.6, Sugar 8.5, Protein 0.7

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