**Discover the Delightful World of Pickled Carrots: A Journey of Flavors and Culinary Delights**
Embark on a culinary adventure with pickled carrots, a delectable dish that tantalizes taste buds and adds a vibrant touch to any meal. These crunchy and tangy treats are a delightful blend of sweet and sour flavors, offering a refreshing contrast to rich dishes. Pickled carrots are not just a mere side dish; they can be enjoyed as a standalone snack, an accompaniment to cheese platters, or as a zesty addition to salads and sandwiches. Indulge in the diverse recipes presented in this article, each offering a unique twist on the classic pickled carrot. From traditional European styles to Korean and Indian variations, these recipes showcase the versatility and global appeal of this humble vegetable. Get ready to elevate your culinary skills and experience the delightful world of pickled carrots.
VINEGAR PICKLED CARROTS
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
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
TWO VINEGAR CARROTS
The sweetness of the carrots is balanced out by the red wine vinegar, with the balsamic vinegar creating a very light glaze. *The onion states between 1/2 - 1 because when I make this for others I use 1/2 an onion but when I make it for just us I use a whole onion.
Provided by Debbwl
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring several quarts water to a boil in a large saucepan. Add the carrots and pinch of salt to boiling water. Cook until the carrots are a little underdone, about 8 - 12 minutes. (time varies depending on if you use baby carrots or sliced)
- Drain and set aside.
- Mix red wine vinegar, balsamic vinegar and roesmary. Set aside.
- Heat the oil in a large skillet. Add the onion and saute over medium heat until golden, about 3 - 5 minutes. Add the carrots and stir and cook 1 minute to coat and mix.
- Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.
- Add salt and pepper to taste, and serve.
EASY MARINATED CARROTS
This is a great vinaigrette recipe for carrots.
Provided by revjoecool
Categories Side Dish Vegetables Carrots
Time 8h40m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
- Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
- Cover the container and refrigerate vegetables, 8 hours to overnight.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 44.5 g, Fat 14.8 g, Fiber 4.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 370.8 mg, Sugar 34.6 g
CHARRED CARROTS WITH ORANGE AND BALSAMIC
Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.
Provided by Julia Moskin
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 4 inches away from the broiler and heat the broiler.
- Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
- Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
- Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
ROASTED CARROTS
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams
PORTUGUESE ALENTEJO-STYLE CARROTS (CENOURAS A ALENTEJANA)
This method of cooking vegetables is very popular in the Alentejo region of southern Portugal and can be used to cook any root vegetables. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pot over moderate heat and saute the onion.
- until tender but not brown, about 5 minutes.
- Add the carrots and saute for 2 to 3 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer covered until the carrots are.
- tender, 20 to 30 minutes.
- Combine the egg yolks, lemon juice, and parsley in a small bowl, beating to combine them thoroughly. Add a couple of tablespoons of the cooking liquid (there should be about 1 cup remaining in the pot - add more if necessary) to the egg mixture, stirring to combine.
- Remove the pot from the heat and stir the egg mixture into the carrot mixture. Shake the pan until the sauce is thickened - do not boil. Adjust the seasoning with salt and pepper and serve immediately.
Nutrition Facts : Calories 918.2, Fat 90.2, SaturatedFat 35.4, Cholesterol 236.4, Sodium 115.6, Carbohydrate 14.5, Fiber 3.7, Sugar 6.8, Protein 12.5
CARROTS GLAZED WITH BALSAMIC VINEGAR AND BUTTER
Categories Vegetable Side Vinegar Carrot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Melt butter in heavy large pot over medium heat. Add carrots and sauté 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend. Transfer to bowl and serve.
Tips:
- Choose fresh, firm carrots for pickling. Younger carrots tend to be more tender and flavorful.
- Use a variety of vinegar types to create different flavor profiles. White vinegar is a classic choice, but you can also use apple cider vinegar, rice vinegar, or even balsamic vinegar.
- Add herbs, spices, and aromatics to the vinegar mixture to enhance the flavor of the carrots. Common additions include garlic, thyme, bay leaves, and peppercorns.
- Experiment with different pickling times to achieve your desired level of tartness. The longer the carrots are pickled, the more tangy they will become.
- Store pickled carrots in a cool, dark place for up to 6 months. They will continue to develop in flavor over time.
Conclusion:
Pickled carrots are a delicious and versatile condiment that can be enjoyed in a variety of ways. They are a great addition to salads, sandwiches, and wraps. They can also be served as a side dish or appetizer. With their bright color and tangy flavor, pickled carrots are sure to add a pop of flavor to any dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love