HOW TO MAKE PICKLED CARROTS RECIPES

Name: Pickled Carrots
Prep time: 10 min
Total time: 12 h 15 min
Yield: 3 cups
Cuisine: American
Ingredients: 1 tsp. black peppercorns; 1 tsp. crushed red pepper flakes (optional); 1/2 tsp. allspice berries; 1 c. rice vinegar; 1 c. water; 1/3 c. granulated sugar; 1 tbsp. kosher salt; 1 lb. carrots, peeled and cut into sticks; 2 cloves garlic

BEST PICKLED CARROTS RECIPE - HOW TO MAKE PICKLED CARROTS

Best Pickled Carrots Recipe - How To Make Pickled Carrots image

Forget cucumbers, Pickled Carrots from Delish.com are the new pickles in town.

Provided by June Xie

Categories gluten-free low-cost nut-free vegan vegetarian picnic Summer side dish

Total Time 12 hours 15 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 3 cups

Number Of Ingredients 9

Ingredients

1 tsp. black peppercorns
1 tsp. crushed red pepper flakes (optional)
1/2 tsp. allspice berries
1 c. rice vinegar
1 c. water
1/3 c. granulated sugar
1 tbsp. kosher salt
1 lb. carrots, peeled and cut into sticks
2 cloves garlic

Steps:

In a small pot over medium-low heat, toast peppercorns, red pepper flakes, and allspice until fragrant, 1 to 2 minutes. Add in vinegar, water, sugar, and salt; increase heat to medium-high and bring to a boil. Once sugar is completely dissolved, remove from heat. Pack carrot sticks and garlic into a sterilized 1-quart glass jar (or two pint-sized glass jars) and pour over vinegar solution. Seal jar, refrigerate, and let sit at least 12 hours before serving.

HOW TO MAKE PICKLED GINGER - THE PIONEER WOMAN

How to Make Pickled Ginger - The Pioneer Woman image

Do you know how many times I’ve gone to the prepared food counter at the grocery store and asked to purchase pickled ginger?

Provided by Sommer Collier

Categories main dish side dish

Total Time 2 hours 10 minutes

Prep Time 2 hours

Cook Time 10 minutes

Yield 16 servings

Number Of Ingredients 5

Ingredients

8 oz. weight Fresh Ginger Root, Peeled
1 c. Rice Vinegar
3/4 c. Granulated Sugar
1/4 c. Water
1 1/2 tsp. Salt

Steps:

Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.

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MEXICAN STYLE HOT PICKLED CARROTS RECIPE - FOOD.COM

These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.
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Calories 62.8 per serving

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Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.
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BEST PICKLED CARROTS RECIPE - HOW TO MAKE PICKLED ... - DELISH

Forget cucumbers, Pickled Carrots from Delish.com are the new pickles in town.
From delish.com
Reviews 5
Total Time 12 hours 15 minutes
Category gluten-free, low-cost, nut-free, vegan, vegetarian, picnic, Summer, side dish
Cuisine American

In a small pot over medium-low heat, toast peppercorns, red pepper flakes, and allspice until fragrant, 1 to 2 minutes. Add in vinegar, water, sugar, and salt; increase heat to medium-high and bring to a boil. Once sugar is completely dissolved, remove from heat. Pack carrot sticks and garlic into a sterilized 1-quart glass jar (or two pint-sized glass jars) and pour over vinegar solution. Seal jar, refrigerate, and let sit at least 12 hours before serving.

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HOW TO MAKE PICKLED GINGER - THE PIONEER WOMAN

Do you know how many times I’ve gone to the prepared food counter at the grocery store and asked to purchase pickled ginger?
From thepioneerwoman.com
Total Time 2 hours 10 minutes
Category main dish, side dish

Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.

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Makes 8-9 cups.

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