Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (2024)

FAQs

How long do pickled carrots last? ›

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.

Pickled carrots don't get as much love as dill pickles or pickled red onions do, and I'm really not sure why. They can add crunch to a salad, acidity to a sandwich, or unexpected depth to a simple crudité platter. They're even great straight from the jar.

To assemble sandwiches, spread 1 tablespoon of hummus on all four slices of bread. Layer a handful of sprouts on two of the slices, followed by a layer of the pickled carrot mixture and finally feta. Place the tops on the sandwiches, slice in half, and pack away for lunch.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

For example, pickled beets are high in fibre, iron, and folate, while pickled carrots can provide a boost of vitamin A and potassium. Including a variety of pickled vegetables in your diet can help ensure you're getting a broad spectrum of nutrients.

You should use no more than 1/4 cup of sugar in your pickling solution. White granulated sugar is most commonly used. Brown sugar adds good flavor but can turn light-colored fruits and vegetables darker. Syrup or honey can poorly affect the taste of your solution.

Sugar in pickling is used to balance the tartness of the vinegar. Although the sugar can be eliminated from pickle recipes, the pickles are likely to be too sour. Note: Under no circ*mstances should the amount of vinegar be decreased or diluted to compensate for less sugar.

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

Peel carrots. Once peeled, then they can be grated, julienned, or sliced into ribbons with a vegetable peeler. Place carrot in a bowl, cover with rice vinegar, add sugar and salt. Carrots should be completely submerged in vinegar mixture.

Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...

Is it okay to eat pickled vegetables everyday? ›

Although pickles have some health benefits, it's not a good idea to eat pickles every day because they tend to be high in salt. Too much sodium can: Increase water retention. Cause hypertension.

How long do pickled vegetables last? Your quick pickled vegetables will last at least three to four weeks in the fridge, possibly longer if unopened. Pickles that have gone through the correct water bath canning process will typically keep for about a year.

Visible mold. Discoloration of brine or pickles. A bad smell when opening the container. Texture change.

How Long Do Carrots Last? With proper storage, carrots last anywhere from a few days to a month. Raw, unpeeled carrots can be stored between three and four weeks in the refrigerator, and peeled or cut carrots will last two to three weeks. Cooked carrots last up to five days in the refrigerator.