ORANGE-GINGER PICKLED BABY CARROTS
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Winter Hors D'Oeuvre Carrot Pickles Citrus Ginger
Yield Makes about 2 qt
Number Of Ingredients 7
Steps:
- Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling 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, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
- Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.
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Mahbub Hassan Mehedi
[email protected]1 star.
THE Hasan MEHEDI
[email protected]I would not recommend this recipe to anyone.
Denise Westbrook
[email protected]These pickled carrots were a waste of time. They were bland and unappetizing.
Mr Virk
[email protected]I found the recipe to be a bit confusing. I'm not sure if I did something wrong, but my carrots didn't turn out as expected.
Karijodirijo Jake
[email protected]The carrots were a little too crunchy for my liking. I would parboil them for a few minutes before pickling them next time.
Bobot Diamante
[email protected]These pickled carrots were a bit too sweet for my taste. I would reduce the amount of sugar next time.
Tawhidur Rahman
[email protected]I followed the recipe exactly and the carrots turned out perfectly. I will definitely be making these again.
Hosana Rama
[email protected]I wasn't sure how I would like these carrots, but I'm so glad I tried them! They're now one of my favorite snacks.
Md Mithu Sheikh
[email protected]These pickled carrots are the perfect addition to any charcuterie board. They're also great on tacos or sandwiches.
Malak Osama
[email protected]I love the sweet and tangy flavor of these carrots. I've made them several times and they're always a hit at parties.
Abu Nihad
[email protected]Easy to make and delicious! I used a combination of baby carrots and daikon radishes, and they both turned out great.
Charlotte Attwood
[email protected]These pickled carrots were a delightful surprise! The orange and ginger flavors were perfectly balanced, and the carrots retained a nice crunch. I served them as a side with grilled chicken and they were a hit.