Super Easy Quick Pickled Carrots Recipe (2024)

FAQs

How do chefs quickly pickle vegetables? ›

Place 1 cup vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon granulated sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Then, cover the jars and pop them in the fridge! Now for the hard part: waiting! It takes 3 days for these pickled carrots to develop their addictive sweet and tangy flavor. I always try sampling one sooner because I have zero restraint around tangy foods, and they're better on the third day every time.

Have extra veggies hanging out in your fridge? Re-pickle them! Start with clean, fresh veggies. Cucumbers are great, but so are green beans, cauliflower, carrots, radishes, turnips, beets, or shredded cabbage. Cut them up and put them back in your Fresh Crunch pickle jar.

That's why I make it a habit to pickle something weekly in vinegar, along with longevity spices, and add it to my meals. This Quick Pickled Carrots recipe packs in antioxidants and adds a tangy crunch with the numerous health benefits of vinegar.

Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.

Once the brine is hot and ready, pour it into your jars—leaving ½ inch of headspace between the liquid and the rim for liquid-induced expansion—and screw on the lids. The heat will soften your veg a little and speed up the pickling process.

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

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.

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.

A common question is whether pickle juice can be safely poured down the drain. The answer is nuanced. In small amounts, pickle juice is generally harmless to your plumbing. However, the high salt and acid content can be problematic in larger quantities, potentially leading to corrosion in the pipes.

Will garlic pickle if I put it in pickle juice? ›

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.

Leftover pickle juice is usually full of flavour, and includes all the flavourings that went into creating the original jar. The recycled pickle brine provides an opportunity to save vegetable odds and ends for up to a week, crisping them up and giving them a new lease of life.

High heat and good browning make carrots taste sweeter and more delicious. Published Jan. 5, 2023.

The fiber in carrots (and any high-fiber vegetables, actually) acts like a natural vacuum cleaner in your gastrointestinal tract, picking up debris as it runs through your body. Carrots can also help keep gut cells healthy, supporting a decreased risk of illness and improving your health overall.

I love how easy it is to quick pickle—a process as simple as boiling water, vinegar, sugar, salt, and spices, then covering your produce with the resulting liquid and waiting a few hours. The difference between a quick pickle and a canned pickle is that the quick pickle process is basically the same as marinating.

This is a basic 3-2-1 pickle recipe—three parts vinegar, two parts water, one part sugar. Salt and spices are totally up to you. You can also reduce the amount of sugar for a more savory pickle brine.

Water and salt are mixed in the barrel to make brine before adding the vegetables. Otherwise, the process of pickling is very similar to salt curing. Each vegetable or legume uses one unit of brine and the barrel must remain sealed for 336 hours.

Traditional pickle making includes canning, which uses high temperatures to sterilize and create an airtight seal that further preserves the contents from spoilage. Quick pickling uses the same basic ingredients as traditional pickling but you skip the canning process and store them in your refrigerator.