Best 11 Orange Ginger Pickled Baby Carrots Recipes

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**Orange Ginger Pickled Baby Carrots: A Delightful Culinary Adventure**

Indulge your taste buds in a symphony of flavors with our delectable Orange Ginger Pickled Baby Carrots. This vibrant dish is a culinary journey that harmonizes the tangy zest of oranges, the invigorating warmth of ginger, and the natural sweetness of baby carrots. Whether you're seeking a tangy complement to your next cheeseboard, a delightful addition to your salad, or a unique side dish to elevate your dinner, these pickled baby carrots are sure to tantalize your palate. With three variations to choose from, you'll discover a flavor profile that perfectly suits your preferences. Embark on this culinary adventure and experience the delightful crunch, tangy sweetness, and aromatic essence of Orange Ginger Pickled Baby Carrots.

Check out the recipes below so you can choose the best recipe for yourself!

GINGER & ORANGE-GLAZED BABY CARROTS



Ginger & orange-glazed baby carrots image

Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side

Provided by Good Food team

Categories     Side dish

Time 35m

Number Of Ingredients 5

900g baby carrots , washed and scrubbed
50g butter
25g piece ginger , peeled and finely grated
2 tbsp clear honey
zest 1 orange

Steps:

  • Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.
  • In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.
  • Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.

Nutrition Facts : Calories 101 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium

GINGERED PICKLED CARROTS



Gingered Pickled Carrots image

Provided by Hugh Acheson

Categories     Ginger     Low Fat     Vegetarian     Vinegar     Root Vegetable     Carrot     Healthy     Vegan

Yield Makes 3 pints

Number Of Ingredients 5

1 pound smaller organic carrots
3 tablespoons matchsticks of peeled fresh ginger
1 cup vinegar
1/4 cup turbinado sugar
1 tablespoon kosher salt

Steps:

  • Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.
  • Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.
  • At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months.

ORANGE GINGER CARROTS



Orange Ginger Carrots image

Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup vegetable broth
3 tablespoons orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
2 teaspoons minced fresh gingerroot
3 cups fresh baby carrots

Steps:

  • In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.

Nutrition Facts :

PICKLED BABY CARROTS



Pickled Baby Carrots image

With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. -Audrey Cremer, Harmony, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8-10 servings.

Number Of Ingredients 6

2 pounds fresh baby carrots
2/3 cup white wine vinegar
1/2 cup honey
2 tablespoons mustard seed
2 tablespoons dill weed
1 teaspoon salt

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.

BARBARA'S ORANGE-GINGER PICKLED BABY CARROTS



BARBARA'S ORANGE-GINGER PICKLED BABY CARROTS image

Categories     Appetizer     Marinate     Christmas     Cocktail Party     Carrot     Spring     Healthy

Yield 6 people

Number Of Ingredients 7

2 lbs, baby carrots with tops, peeled and trimmed leaving 1/2" of stems intact
2 c white wine vinegar
5 (3 inch) strips of orange zest
2 cups of fresh orange juice
5 (1 to 2 inch) dried hot chiles
1 (2 inch) piece peeled ginger, cut crosswise into 1/8" slices
1 c sugar

Steps:

  • Blanch carrot in a 4 to 5 qt. saucepan of boiling salted water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl. Bring vinegar, orange zest and juice, dried chilies, ginger, sugar and 1.5 teaspoon salt to a boil in the same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, 1 hour. Chill carrots in pickling liquid in an air-tight container, shaking container occasionally, at least 1 day. Carrots can be kept for up to 1 month.

ORANGE GLAZED BABY CARROTS



Orange Glazed Baby Carrots image

There's no need to eat plain old boiled carrots when this recipe is so easy to fix. The slightly sweet orange glaze makes the carrots taste much better.-Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 1 serving.

Number Of Ingredients 6

1 cup baby carrots
1 tablespoon butter
2 teaspoons orange juice
1 teaspoon sugar
1/4 teaspoon ground mustard
Pepper to taste

Steps:

  • Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Add orange juice, sugar, mustard and pepper; cook and stir until thickened. Drain carrots; drizzle with butter mixture.

Nutrition Facts :

GINGERED BABY CARROTS



Gingered Baby Carrots image

Ginger, salt and pepper team up to coat tender carrots in a butter glaze. This vegetable is a nice accompaniment to a variety of meals.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

4 cups fresh or frozen baby carrots (about 1-1/4 pounds)
2 tablespoons water
2 tablespoons butter
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place carrots and water in a microwave-safe dish. Cover and microwave on high for 7-9 minutes or until tender, stirring twice; drain. Stir in butter, ginger, salt and pepper.

Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 316mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein.

SWEET BABY CARROTS



Sweet Baby Carrots image

Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!

Provided by Lisa Altmiller

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

Steps:

  • Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g

GLAZED CARROTS WITH ORANGE AND GINGER



Glazed Carrots With Orange and Ginger image

When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Steps:

  • Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
  • Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams

ORANGE-CARROT-GINGER JUICE



Orange-Carrot-Ginger Juice image

Boost your immune system with an orange-carrot-ginger juice packed with healthy citrus and carrots. This juice has tons of flavor, a zing of tartness, and is full of nourishment. The perfect juice to spring-clean your diet!

Provided by Megan Olson

Categories     Drinks Recipes     Juice Recipes

Time 15m

Yield 1

Number Of Ingredients 5

1 large orange, peeled
1 cup carrots, chopped
¼ cup lemon juice
1 (1 inch) piece ginger
ice

Steps:

  • Place orange, carrots, lemon juice, and ginger in a juicer. Blend, according to manufacturer's instructions, until smooth. Pour juice into a glass filled with ice.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 40.1 g, Fat 0.6 g, Fiber 8.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 93.4 mg, Sugar 24.8 g

GINGERY PICKLED CARROT COINS



Gingery Pickled Carrot Coins image

Fresh carrot coins are pickled in a sweet and sour blend with sliced ginger in this recipe that's great served as a side or condiment.

Provided by Marisa McClellan

Time 45m

Yield 24

Number Of Ingredients 6

2 cups cider vinegar
2 cups water
¼ cup honey
2 tablespoons pickling salt
1 (2 inch) piece fresh ginger, peeled and sliced
2 pounds carrots, cut diagonally into 1/2-inch slices

Steps:

  • Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
  • Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
  • Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
  • Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 609.3 mg, Sugar 4.8 g

Tips:

  • Choose small, tender baby carrots for pickling. Larger carrots can be used, but they will take longer to pickle.
  • Use fresh ginger for the best flavor. Peel and thinly slice the ginger before using.
  • The pickling liquid can be adjusted to taste. If you like a sweeter pickle, add more sugar. If you prefer a more tart pickle, add more vinegar.
  • The carrots can be pickled in a jar or a plastic container. Make sure the container is clean and airtight.
  • The carrots should be stored in a cool, dark place for at least 2 weeks before eating. They will keep for up to 6 months.

Conclusion:

Orange-ginger pickled baby carrots are a delicious, healthy, and easy-to-make snack or side dish. They are perfect for parties, potlucks, or everyday meals. With a few simple ingredients and a little bit of time, you can enjoy these tasty pickles all year long.

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