Super Easy Quick Pickled Carrots Recipe (2024)

FAQs

Are homemade pickled carrots good for you? ›

Pickling: Full of good bacteria called Probiotics that aid in digestion and help our bodies break down and absorb all of carrots and daikon's wonderful nutrients! Healthy gut bacteria can even reduce the symptoms of depression and anxiety while protecting our microbiome and supporting of new growth!

The first step in making pickling carrots is to wash and peel them. In theory, you could pickle your carrots without peeling them. But unless the carrots are young and small, the skins can taste bitter, so I recommend peeling all but the smallest before pickling.

The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

I love adding chopped pickled carrots to a simple green salad for bold, bright flavor. Add them to a grain bowl. Try one of these rice bowl recipes, or build your own bowl with a grain, protein, fresh vegetables, and pickled carrot slices!

Can you eat pickles every day? Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

Pickled beets are a staple across many Eastern European countries, where they're served in salads or as a side dish, but they're also particularly popular in the US. They can be fermented or quick-pickled with vinegar, and they're a great source of fiber, antioxidants, vitamin C, folate, and B vitamins.

It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

Blanch the Carrots First

Denser vegetables like asparagus, carrots, green beans, and beets absorb pickle brine better after they've had 30-60 seconds in a pot of boiling water. It's not required, but if you blanch denser vegetables first, it will help them take on the flavors of your brine.

Slice or dice them. HOT PACK: Put in a large pot of water, bring to a boil, then lower to a simmer and simmer 5 minutes. OR RAW PACK: skip this blanching step. Pack into half-litre (US pint) jars or 1 litre (US quart) jars.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Why do you boil vinegar when pickling? ›

Quick pickling, or refrigerator pickling, involves a simple boil-and-pour method of pickling. You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together.

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

Flavor: Pickling adds a tangy and flavorful twist to the natural sweetness of carrots, making them a tasty snack option. Probiotic qualities: Pickling carrots with vinegar and spices can create a fermented food that is rich in probiotics and can improve gut health.

They are rich in probiotic bacteria that promote a healthier gut and digestive system and have also been linked to other health benefits including a strengthened immune system and reduced inflammation.

Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...

Nutritional value: Carrots are a rich source of vitamins and minerals, including Vitamin A, Vitamin K, and potassium, and pickling them can help preserve these nutrients. Convenience: Pickled carrots are a convenient and easy-to-store snack that can be enjoyed anytime and anywhere.

Not only are they delicious but they're packed full of minerals, vitamins and good bacteria. Pickles have a high concentration of vitamins such as Vitamin K, Vitamin C and Vitamin A, this is due to water being drawn out of the pickles by the salty brine they are pickled in.

When fruits and vegetables are pickled, they retain most of their nutrients, including vitamins, minerals, and antioxidants. This means that by consuming pickled fruits and vegetables, you can easily incorporate nutrient-rich foods into your diet.