Best 3 Refrigerator Pickled Carrots Recipes
**Refrigerator Pickled Carrots: A Crunchy and Flavorful Treat**
Brighten up your meals with the vibrant flavors of refrigerator pickled carrots! These quick and easy carrot pickles are a delightful blend of sweet, sour, and savory flavors, making them the perfect accompaniment to a variety of dishes. With a simple combination of carrots, vinegar, sugar, and spices, you can create a refreshing and crunchy pickle that will add a pop of color and taste to your meals. In this article, we will provide you with two delicious recipes for refrigerator pickled carrots: a classic recipe and a spicy version for those who enjoy a little extra heat. Whether you're looking for a tangy side dish, a crunchy topping for salads, or a flavorful addition to sandwiches, these recipes have got you covered. Get ready to experience the delightful crunch and tangy goodness of refrigerator pickled carrots!
REFRIGERATOR PICKLED CARROTS
A favorite recipe from my friend Kathleen. This is a quick and easy way to make a flavorful appetizer or a tasty side dish. I take them to office gatherings or serve as a side with a main meal. Everyone loves them. I don't like pickles, but I love these pickled carrots! You can substitute sucralose sweetener (such as Splenda® for the sugar.
Provided by Marilyn Woodard Thompson
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 3h20m
Yield 10
Number Of Ingredients 5
Steps:
- Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
- Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
- Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.3 g, Sodium 36.6 mg, Sugar 22.1 g
REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT
Provided by Ted Allen
Time 40m
Yield 2 quarts
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
PICKLED CARROTS
The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
Tips for Making the Best Refrigerator Pickled Carrots:
- Choose the right carrots. Look for fresh, crisp carrots that are about the same size. This will help them pickle evenly.
- Use a variety of spices. The spices you use in your pickled carrots will determine their flavor. Some common spices include mustard seeds, celery seeds, dill seeds, and garlic.
- Make sure the brine is strong enough. The brine is what gives pickled carrots their tangy flavor. Make sure it is strong enough to cover the carrots completely.
- Let the carrots pickle for at least 24 hours. The longer you let the carrots pickle, the more flavorful they will be. However, you can eat them after just a few hours if you are impatient.
- Store the pickled carrots in the refrigerator for up to 2 months. Pickled carrots will keep in the refrigerator for up to 2 months. However, they are best eaten within a few weeks.
Conclusion:
Refrigerator pickled carrots are a delicious and easy-to-make snack or side dish. They are also a great way to use up leftover carrots. With a few simple ingredients and a little time, you can create a batch of pickled carrots that will be enjoyed by everyone. So next time you are looking for a healthy and flavorful snack, give refrigerator pickled carrots a try. You won't be disappointed!
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