Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (2024)

FAQs

How long does pickled carrot keep? ›

Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

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!

Wash and peel carrots well. Wash again after peeling and cut into rounds that are approximately ½-inch thick. Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes.

They can add crunch to a salad, acidity to a sandwich, or unexpected depth to a simple crudité platter. They're even great straight from the jar. Dripping with fridge-cold brine, pickled carrots are snappy, tangy, earthy, and sweet. You won't find a more refreshing snack.

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.

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.

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.

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.

Fermented pickles offer a range of nutritional benefits due to the diverse array of compounds they contain. These include antioxidants like flavonoids and phenols, which fight inflammation and protect cells from oxidative stress. The pickling process may also enhance the bioavailability of these antioxidants.

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.

Do you soak cucumbers before pickling? ›

Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers 12 to 24 hours before pickling them.

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!

A charcuterie board with pickles you grew and made is extra impressive. If you don't want to get too involved they're also just a great snack alongside crackers, cheese, fruit, and/or nuts. Make a spicy veggie omelet with diced tomatoes, onions, mushrooms, spinach, pickled jalapeños, and salsa.

Common variations. In Mexico, pickled carrots are known as escabeche carrots. This variation is usually pickled in vinegar with onions, peppers, and spices. They maintain a crunchy, carrot texture with flavors of peppers and other seasonings. These spicy, pickled vegetables are traditionally served with a meal.

This quick and easy recipe for fermented carrot sticks and cauliflower florets is a great way to include veggies and probiotics in your children's diet and promote their gut health.

"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.

If the pickles have gone bad, both the pickles themselves and the brine will be discolored and/or cloudy. Murky-looking brine and dull, brown, or faded-looking pickles are not safe to eat. Visible mold on pickles: If you see any mold on the pickles or floating in the brine, they have gone bad and are unsafe to consume.

Instead, they rely on constant cold temperatures (and lots of vinegar!) to stay fresh. Typically, you can expect homemade refrigerator pickles to maintain their quality for 3-4 weeks in the fridge.

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.