Pickled Carrots Recipe (2024)

FAQs

How long do pickled carrots last? ›

It's insanely easy—the prep takes under 15 minutes—and it's so delicious. These quick pickled carrots keep for up to 2 weeks in the fridge, but you'll polish them off way sooner, trust me.

But unless the carrots are young and small, the skins can taste bitter, so I recommend peeling all but the smallest before pickling. After that, you'll need to decide how to prepare carrots. Shredded pickled carrots are delicious on top of a salad or in a sandwich. You can also slice them into coins.

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!

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.

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

Whole carrots stay nice and crunchy in their cold water bath, and this is also a great way to store packaged baby carrots. If the water starts to look cloudy, just swap it out with fresh water as needed. Stored this way, carrots have lasted weeks in my refrigerator with no ill effects, so give it a try!

Add to salads: Like pickled onions, thinly sliced pickled carrots add acidity and crunch to an appetizer like chickpea and arugula salad or roasted beet salad.

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.

This is merely a cosmetic problem, and the product is still safe to eat. Yeast growth caused by under processing can also make pickling liquid pink, cloudy or slimy.

Can you reuse pickle juice to pickle carrots? ›

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.

Cabbage, radishes, onions, carrots, beets—the limit does not exist. And they're all great for the gut. Here's more about the best plant-based pickled foods, why they're beneficial for our health, and how to enjoy them in vegan recipes.

For best flavor results, wait at least 24 hours before eating the pickled carrots. The longer you wait, the more intense in flavor they will get. Make sure your jars are completely clean and sterilized before using them.

Blanching is the process of partially cooking vegetables in boiling water until they are slightly tender but still hold their crunch, then quickly submerging them in ice water to inhibit further cooking. This process helps to maintain the carrots' vibrant colour throughout pickling.

How long do pickled vegetables last? Your quick pickled vegetables will last at least three to four weeks in the fridge, possibly longer if unopened. Pickles that have gone through the correct water bath canning process will typically keep for about a year.

"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.

How Long Do Carrots Last? With proper storage, carrots last anywhere from a few days to a month. Raw, unpeeled carrots can be stored between three and four weeks in the refrigerator, and peeled or cut carrots will last two to three weeks. Cooked carrots last up to five days in the refrigerator.

For Cut Carrots and Celery

I've found that wide-mouth mason jars work well for “sticks” since the pieces can stand up in the jars. Fill the jars with water. Secure the lids on the jars. Store the jars in the fridge for up to 2 weeks (or longer).