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

FAQs

How long do jarred pickled carrots last? ›

Screw on the lids and place the cooled jars in the refrigerator. Let them sit for at least 24 hours before eating them. Their flavor will continue to improve with time. The pickled carrots will keep in the refrigerator for up to a month.

As I said, pickled carrots are a tasty addition to all kinds of salads and sandwiches, as a topping for a bowl of ramen or Asian noodles, or as a side dish for savory roasted meats. They're also great for charcuterie boards, relish trays, or eaten straight of the jar as a quick and healthy snack.

Dripping with fridge-cold brine, pickled carrots are snappy, tangy, earthy, and sweet. You won't find a more refreshing snack. So, if you've never tried pickled carrots before, make this recipe!

To Store: In an airtight jar, these carrots will last for up to 1 to 2 months in the fridge. To Freeze: Place leftovers in a freezer-safe container and keep them in the freezer for up to 2 to 3 months.

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.

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

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.

Vegetables not only retain their vitamins and minerals when they are pickled but also gain a few extra benefits. In addition to increased shelf life, pickled foods deliver a punch of probiotics, live microorganisms that are good for your digestion.

Although pickles have some health benefits, it's not a good idea to eat pickles every day because they tend to be high in salt. Too much sodium can: Increase water retention. Cause hypertension.

In Jianyang, a large local variety has been grown for centuries. The shape is irregular, with the top larger than the bottom section, and the orange-red heart of the upper part has dark red shadings. It is a sweeter variety than the common carrot and is crunchy and aromatic. It is even crunchier and sweeter when dried.

What is the tastiest carrot? ›

There are also spicy pickles with floral notes, such as the Sichuan pepper. However, most Chinese pickles still aim for a balance between the tastes of vinegar, salt, garlic, ginger, soy sauce, hot chili, sugar, and the vegetable or fruit itself.

After boiling for 5 minutes, remove the pot from the heat and carefully transfer the vegetables and all of the brine into jars or another heat-proof container. Store the pickled carrots in an air-tight container in the refrigerator for 3-4 weeks.

Freezing carrots is such a great way to avoid waste. It will also make cooking them a little quicker from frozen. Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of carrots deteriorates. Make sure you blanch the veg to preserve these elements.

Just remember, since we are not canning, these pickled carrots are not shelf-stable and must be kept refrigerated. They will last up to 1 month. I always put the date I made them somewhere on the jar or lid.

"Pickles will eventually spoil if given enough time. Some may think the acid will prevent mold from growing, but given enough time, the mold will prevail." Tiner says the pickle brine has a lot to do with pickles lasting up to a year past the "use by date".

Quick Pickled Veggies:

Fill jar (leaving ¼ inch headspace between the vegetables and the top rim of the jar) with a brine made from equal parts water and vinegar, plus desired spices such as Simple Truth™ Fresh Dill. Secure lids, then chill for one to two days. Keep refrigerated, and consume within one month.