Best 7 Carrots In Vinegar Cenouras Em Conserva Recipes

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**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.

Here are our top 7 tried and tested recipes!

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

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

TWO VINEGAR CARROTS



Two Vinegar Carrots image

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

2 lbs baby carrots, carrots (whole that have been peeled and sliced)
1 pinch salt
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary, chopped
2 tablespoons olive oil
1/2-1 sweet onion, chopped
salt and pepper

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



Easy Marinated Carrots image

This is a great vinaigrette recipe for carrots.

Provided by revjoecool

Categories     Side Dish     Vegetables     Carrots

Time 8h40m

Yield 8

Number Of Ingredients 11

2 pounds carrots, sliced
1 onion, chopped
1 green bell pepper, chopped
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
¾ cup white vinegar
½ cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground black pepper

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



Charred Carrots With Orange and Balsamic image

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

1 1/2 pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
3 tablespoons good-quality olive oil
1 1/2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 orange, zested and juiced
1 tablespoon syrupy, aged balsamic vinegar
Fleur de sel or sea salt

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



Roasted Carrots image

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

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

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)



Portuguese Alentejo-Style Carrots (Cenouras a Alentejana) image

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

2 tablespoons olive oil
1 onion, finely chopped
1 lb carrot, scraped and cut into 1-inch (2 cm)
2 cups beef or 2 cups chicken stock
1 bay leaf
3 egg yolks
2 tablespoons lemon juice
2 tablespoons finely chopped parsley
salt & freshly ground black pepper

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



Carrots Glazed with Balsamic Vinegar and Butter image

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

1/2 cup (1 stick) butter
3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives

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.

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