Refrigerator Pickled Carrots Recipes

REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT

Steps:

• In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
• In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
• Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

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.

REFRIGERATOR PICKLED CARROTS

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.

QUICK PICKLED VEGETABLES

Steps:

• Wash two mason jars and lids in hot soapy water, rinse and let air dry.
• Quarter the cucumbers lengthwise into four slices each. Peel the carrots, and cut them into sticks. Cut the cauliflower into florets. If using small bell peppers, cut them into strips.
• Tightly pack the cut vegetables into the two mason jars along with the following ingredients divided between the two jars: 2 whole Serrano peppers (optional), 6 whole garlic cloves, fresh dill, 1 tablespoon coriander seeds, and 2 tablespoons peppercorns.
• In a medium saucepan, heat 2 tablespoons sugar, 3 tablespoons kosher salt, 1 ⅓ cup white vinegar, and 2 cups water.
• Once boiling, pour the brine mixture into the jars. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any vegetables are exposed.
• Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the refrigerator for 24 hours before tasting. The pickles last up to one month refrigerated.

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!