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

FAQs

How long do pickled carrots last in the fridge? ›

How Long Do Pickled Carrots Last? These deliciously spicy carrots will last about 3-4 weeks in the refrigerator.

Peel carrots. Once peeled, then they can be grated, julienned, or sliced into ribbons with a vegetable peeler. Place carrot in a bowl, cover with rice vinegar, add sugar and salt. Carrots should be completely submerged in vinegar mixture.

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.

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.

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!

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.

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.

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

Instead of simply tossing carrots in the vegetable drawer, take a few minutes to cut off the greens and submerge the carrots in water. You'll be rewarded with carrots that stay crisp for weeks, not days.

You should use no more than 1/4 cup of sugar in your pickling solution. White granulated sugar is most commonly used. Brown sugar adds good flavor but can turn light-colored fruits and vegetables darker. Syrup or honey can poorly affect the taste of your solution.

Why add sugar to pickle brine? ›

Sugar in pickling is used to balance the tartness of the vinegar. Although the sugar can be eliminated from pickle recipes, the pickles are likely to be too sour. Note: Under no circ*mstances should the amount of vinegar be decreased or diluted to compensate for less sugar.

Quick pickling is simply the act of storing fresh produce in a brine of vinegar, salt, water, and sometimes sugar, in the refrigerator. These pickles are not canned and are ready to eat mere hours after making, though I usually wait at least a day or two.

The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...

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.

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

How to tell if pickles have gone bad? Here are a few signs your pickles are a little too far gone: 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 your carrots feel slimy and look discolored, are wilting or soft, or show signs of mold, they should be tossed. The white blush on carrot skin is OK to eat—it just means the carrots are drying out and need water. Unpeeled carrots are protected by the skin.

Vegetables preserved in vinegar last for years, and their nutritional value remains unaltered. This occurs when preserving in vinegar because the pH of the vinegar is inferior to 4.6: this gives the foods the characteristic sour flavor and allows for the elimination of most bacteria.