Best 4 Apple Cider Vinegar And Turmeric Quick Pickled Carrots Recipes
Embark on a culinary journey with our delectable Apple Cider Vinegar and Turmeric Quick-Pickled Carrots recipe. These vibrant carrots are immersed in a zesty marinade of apple cider vinegar, turmeric, garlic, and spices, resulting in a delightful symphony of flavors. Their tangy, slightly sweet, and earthy taste makes them the perfect accompaniment to any meal.
In addition to the pickled carrot recipe, our article offers a diverse range of culinary creations to tantalize your taste buds. Discover the secrets of making mouthwatering dishes like Sweet and Spicy Pickled Red Onions, a tangy and versatile condiment that adds a pop of color and flavor to your favorite dishes.
For those who enjoy a spicy kick, the Spicy Pickled Peppers recipe delivers a fiery delight. These pickled peppers are crafted with a blend of chili peppers, vinegar, and spices, creating a fiery treat that will set your taste buds ablaze. And if you seek a refreshing and aromatic experience, the Easy Pickled Cucumbers recipe offers a crisp and清爽的享受.
With its detailed instructions and enticing photography, our article is your ultimate guide to creating a symphony of pickled delights. Elevate your culinary skills and impress your family and friends with these easy-to-follow recipes.
QUICK PICKLED CARROTS
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
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
QUICK-PICKLED CARROTS
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
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.
APPLE CIDER VINEGAR AND TURMERIC QUICK-PICKLED CARROTS
Make use of extra carrots with Vinegar and Turmeric Quick-Pickled Carrots. These quick-pickled carrots are great as a garnish, salad topper or a snack.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Trim and discard ends from carrots. Use vegetable peeler to cut carrots into long thin ribbons; place in medium bowl.
- Bring all remaining ingredients except vinegar to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Pour over carrots; stir. Let stand 2 min. Stir in vinegar.
- Refrigerate 15 min. Drain carrots before serving.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
DEB'S BREAD AND BUTTER PICKLES
This pickle recipe was handed down to me. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. I give them to friends and family and have trouble keeping up with the orders. The recipe is the star here as these are the best bread and butter pickles I've ever found. These don't need to be refrigerated until you open a jar.
Provided by droseboom
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P14DT3h30m
Yield 50
Number Of Ingredients 10
Steps:
- Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
- Drain salt water from pot. Rinse and drain cucumber slices twice.
- Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
- Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 28.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 5.5 mg, Sugar 26 g
Tips:
- Use fresh, crisp carrots for the best results. Peel and cut them into thin strips or rounds, depending on your preference.
- Choose a high-quality apple cider vinegar for the brine. Look for one that is organic and unfiltered, with a rich, tangy flavor.
- Freshly grated turmeric adds a beautiful color and a slightly earthy, peppery flavor to the carrots. If you don't have fresh turmeric, you can use 1/2 teaspoon of ground turmeric instead.
- Feel free to adjust the amount of honey or maple syrup in the brine to taste. If you prefer sweeter pickles, add more sweetener. If you prefer more tart pickles, add less sweetener.
- The pickling process takes at least 24 hours, but the carrots will continue to develop flavor over time. You can store them in the refrigerator for up to 2 weeks.
Conclusion:
Apple cider vinegar and turmeric quick-pickled carrots are a delicious and healthy snack or side dish. They are easy to make and require just a few simple ingredients. The carrots are crisp and tangy, with a slightly sweet and earthy flavor. They are a great way to add some extra flavor and nutrition to your meals.
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