Best 3 Pickled Baby Carrots And Zucchini Recipes

**Introduction:**

Summer is the season of harvest. Besides enjoying fresh vegetables and fruits, preserving them is also a good idea. Pickling vegetables is an age-old tradition used to extend their shelf life and add flavor. If you're looking for a delicious and easy way to pickle vegetables, then you'll love this recipe for Pickled Baby Carrots and Zucchini.

This recipe uses simple and affordable ingredients, and can be easily customized according to your own taste preferences. Whether you prefer a sweeter or a more savory pickle, or if you want to add some heat or extra spices, this recipe is a great starting point. Read on for the detailed recipe, as well as tips and tricks for making the best pickled baby carrots and zucchini. In addition, you'll find a bonus recipe for Pickled Red Onions, to add even more variety to your pickled vegetable selection.

Let's cook with our recipes!

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

Ingredients

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.

ZUCCHINI AND CARROT PICKLES

Zucchini and Carrot Pickles image

Make and share this Zucchini and Carrot Pickles recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 tablespoon soy sauce
3 tablespoons rice vinegar
1 teaspoon mustard seeds
1 dried red chili pepper
1/4 inch gingerroot, 1/4-inch slice
1 garlic clove
3 small zucchini
3 medium carrots

Steps:

Cut Zucchini into 2 x 1/2 inch sticks (1 cup) Cut Carrots into 2 x 1/2 inch sticks (1 cup)
Combine soy sauce, vinegar, mustard seeds, chili pepper, ginger and garlic in a small bowl.
Place zucchini and carrots in a shallow dish or bowl and pour marinade over them.
Cover and chill at least overnight, stirring occasionally.

Nutrition Facts : Calories 82, Fat 1, SaturatedFat 0.1, Sodium 584.1, Carbohydrate 16.4, Fiber 4.9, Sugar 7.6, Protein 4.5

PICKLED BABY CARROTS AND ZUCCHINI

Pickled Baby Carrots and Zucchini image

Categories Ginger Vegetable Vegetarian Quick & Easy Carrot Zucchini Gourmet

Yield Makes about 1 quart

Number Of Ingredients 12

Ingredients

35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled
16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise
3/4 cup white-wine vinegar
1 1/4 cups water
1/3 cup sugar
five 1/4-inch-thick slices fresh gingerroot
2 large garlic cloves, halved
6 fresh tarragon sprigs
1 teaspoon yellow mustard seeds
1 teaspoon salt
3/4 teaspoon dried hot red pepper flakes
*available at specialty produce markets and some supermarkets

Steps:

In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.
In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.
To Sterilize Jars And Glasses For Pickling:
Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)

Tips:

Choose fresh and firm vegetables: Make sure to select carrots and zucchini that are in season, blemish-free, and have a vibrant color. This will ensure the best flavor and texture for your pickled vegetables.
Use a variety of spices and herbs: Experiment with different spices and herbs to create a unique flavor profile for your pickles. Some popular choices include garlic, dill, coriander seeds, and red pepper flakes.
Adjust the vinegar solution to your taste: The ratio of vinegar to water can be adjusted to suit your personal preferences. If you prefer a milder pickle, use more water. For a tangier pickle, use more vinegar.
Let the pickles rest before enjoying: After preparing your pickles, allow them to rest for at least 24 hours before eating. This will give the flavors time to develop and meld together.

Conclusion:

Pickled baby carrots and zucchini are a delicious and versatile side dish or snack that can be enjoyed year-round. With their sweet and tangy flavor, these pickles are sure to be a hit at your next gathering. So go ahead, give this recipe a try and enjoy the taste of homemade pickled vegetables!