REFRIGERATOR RAINBOW CARROT PICKLES
The more purple carrots in your mixture, the redder your pickles will be.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h40m
Yield 20
Number Of Ingredients 7
Steps:
- Scrub carrots thoroughly (do not peel), rinse well, and drain. Using a mandoline or food processor, slice into 1/8-inch-thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 teaspoon salt. Let stand 1 hour, then rinse under cold water; drain.
- Toast cloves or coriander seeds in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil; add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes.
- Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool to room temperature, about 1 hour.
- Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.
Nutrition Facts : Calories 46.3 calories, Carbohydrate 11.8 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.5 g, Sodium 499.2 mg, Sugar 9.5 g
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lilly will
[email protected]These pickles are a great way to add a pop of flavor to your favorite sandwich.
Akisi Ellen
[email protected]I love using these pickles in my potato salad.
DOSUNMU TUNJI Temitayo
[email protected]These pickles are a great addition to any charcuterie board.
dodo ashry7
[email protected]Overall, I thought these pickles were just okay. I wouldn't go out of my way to make them again.
Vincent Mugogo
[email protected]The pickles were a bit too crunchy for my liking. I would have preferred them to be a bit softer.
Kevin Cook
[email protected]I found these pickles to be a bit bland. They needed more flavor.
rayhan hamid
[email protected]These pickles are a bit too sweet for my taste. I would have preferred them to be more tangy.
Mackaelyn Turpin
[email protected]I'm not a big fan of pickles, but these are actually pretty good. They're not too sour or vinegary.
Cameron Noe
[email protected]These pickles are a great way to get kids to eat their vegetables. My kids love them!
Kayla Ann
[email protected]I love the pop of color that these pickles add to my salads and sandwiches.
Ugochukwu Muomaife
[email protected]These pickles are a great way to use up extra carrots. They're also a healthy and delicious snack.
Abdoon Hubesh
[email protected]I've never made pickles before, but these were so easy to follow and turned out perfect! I will definitely be making them again.
Kalpana Poudel
[email protected]These pickles are so easy to make and they taste amazing! I love the sweet and tangy flavor.