Pickled Carrots Recipes

MOM'S PICKLED CARROTS

Mom's Pickled Carrots image

My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. -Robin Koble, Fairview, Pennsylvania

Provided by Taste of Home

Categories Snacks

Time 35m

Yield 6 cups.

Number Of Ingredients 7

Ingredients

2 pounds carrots, cut lengthwise into 1/4-in.-thick strips
1-1/2 cups sugar
1-1/2 cups water
1-1/2 cups cider vinegar
1/4 cup mustard seed
3 cinnamon sticks (3 inches)
3 whole cloves

Steps:

Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 1 month.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

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

Ingredients

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

PICKLED CARROTS

Pickled Carrots image

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 pound carrots, cut into 3-inch julienne strips
3/4 cup water
2/3 cup white vinegar
3/4 cup sugar
1 cinnamon stick (3 inches), broken
3 whole cloves
1 tablespoon mustard seed

Steps:

Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

PICKLED DILL CARROTS

Pickled Dill Carrots image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 1 quart

Number Of Ingredients 8

Ingredients

7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
4 sprigs dill
3/4 cup white wine vinegar
1/3 cup sugar
Kosher salt
1 teaspoon dill seeds
1/2 teaspoon caraway seeds
Coarsely ground pepper

Steps:

Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

PICKLED CARROTS

Pickled Carrots image

This is a family recipe, I can't remember a time when they weren't at the table. The longer they marinate the better they are. I suggest adjusting the seasonings or changing them to your taste.

Provided by bmxmama

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 medium carrots (baby carrots will do)
1/4 cup olive oil
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried basil
1/8 teaspoon pepper
1 1/2 tablespoons vinegar (any kind)
1/2 garlic clove, crushed
1 tablespoon minced onions or 1 tablespoon chives
1 tablespoon chopped green onion
1 tablespoon lemon juice

Steps:

Cut carrots into strips.
Cook in 1 inch of boiling water with 2 teaspoons salt until crisp-tender (about 10 minutes).
Drain Well.
COmbine remaining ingredients.
Pour over carrots and refrigerate at least 1 hour or over night.
Serve cold.

Nutrition Facts : Calories 202.7, Fat 14, SaturatedFat 1.9, Sodium 708.6, Carbohydrate 19.4, Fiber 5.3, Sugar 10, Protein 1.8

BUVETTE'S PICKLED CARROTS

Buvette's Pickled Carrots image

Yellow carrots add a colorful twist to this savory small dish from one of Martha's favorite bistros, Buvette, in New York City.

Provided by Martha Stewart

Categories Appetizers

Time P3DT25m

Number Of Ingredients 10

Ingredients

2 pounds yellow carrots, peeled and tops trimmed to 1 inch (cut in half lengthwise if large)
4 cups white vinegar
12 garlic cloves, peeled
2/3 cup salt
1/4 cup sugar
8 green cardamom pods
6 bay leaves
2 chiles de arbol
1 tablespoon coriander seeds
5 thyme sprigs

Steps:

Cook carrots in a large pot of boiling water until fork-tender, about 10 minutes. Drain, and transfer to a large bowl. Bring vinegar, garlic, salt, sugar, cardamom pods, bay leaves, chiles, coriander seeds, thyme, and 8 cups water to a boil. Reduce heat, and simmer until sugar and salt are dissolved. Pour over carrots. Cover, and refrigerate for 3 days.

PICKLED CARROTS

Pickled Carrots image

Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Pickled Carrots, Garden Veggie Dip, Herb-Marinated Olives, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 5

Ingredients

2 large carrots
2/3 cup cider vinegar
1/3 cup water
1/4 cup sugar
1 teaspoon coarse salt

Steps:

Cut carrots into 1/4-inch rounds; place in a heatproof container. In a small pot, bring vinegar, water, sugar, and salt to a boil over high. Pour over carrots and let cool completely; cover and refrigerate overnight (or up to 3 days).

QUICK-PICKLED CARROTS

Quick-Pickled Carrots image

Provided by Anna Stockwell

Categories Mustard Side Low Fat Kid-Friendly Low Cal High Fiber Vinegar Carrot Spring Healthy Vegan Boil Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

Ingredients

1 pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins
1 cup apple cider vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds

Steps:

Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.

REFRIGERATOR PICKLED CARROTS

Refrigerator Pickled Carrots image

A favorite recipe from my friend Kathleen. This is a quick and easy way to make a flavorful appetizer or a tasty side dish. I take them to office gatherings or serve as a side with a main meal. Everyone loves them. I don't like pickles, but I love these pickled carrots! You can substitute sucralose sweetener (such as Splenda® for the sugar.

Provided by Marilyn Woodard Thompson

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

Time 3h20m

Yield 10

Number Of Ingredients 5

Ingredients

1 (16 ounce) package baby carrots
1 cup white sugar
1 cup white vinegar
1 tablespoon whole cloves
1 cinnamon stick

Steps:

Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.3 g, Sodium 36.6 mg, Sugar 22.1 g

PICKLED CARROTS WITH GARLIC & CUMIN

Pickled carrots with garlic & cumin image

Preserve carrots for an easy storecupboard side to serve with Middle Eastern flavours - add a spoonful of harissa for extra heat

Provided by Jane Hornby

Categories Side dish

Time 35m

Yield Makes 4 x 450ml jars

Number Of Ingredients 14

Ingredients

1kg carrots
4 tsp coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
1 tbsp cumin seeds
pinch of dried chilli flakes (optional)
2 bay leaves
½ tsp turmeric
6 sliced garlic cloves
700ml white wine vinegar , plus 3.5 tbsp
100g white sugar

Steps:

Peel 1kg carrots and cut into sticks or slices. Boil in generously salted water for 2 mins until just starting to soften, then drain.
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, turmeric and garlic cloves, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
Pack the carrots into the jars, adding 1 tsp coarse crystal sea salt to each, cover with the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 31 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium

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