Belarus Pickled Carrots Recipes

PICKLED CARROTS

Pickled Carrots image

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 pound carrots, cut into 3-inch julienne strips
3/4 cup water
2/3 cup white vinegar
3/4 cup sugar
1 cinnamon stick (3 inches), broken
3 whole cloves
1 tablespoon mustard seed

Steps:

Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

BELARUS PICKLED CARROTS

Belarus Pickled Carrots image

My mom's holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. -Lily Julow, Lawrenceville, GA

Provided by Taste of Home

Time 15m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

2 pounds medium carrots, cut diagonally into 1/8-inch slices
3 bay leaves
2 teaspoons caraway seeds
2 cups water
1 cup sugar
1 cup cider vinegar
2 tablespoons kosher salt

Steps:

Place carrots and bay leaves in a large bowl. In a dry small saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, vinegar and salt. Bring to a boil. Pour over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to covered jars. Refrigerate up to 1 month.

Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein.

VINEGAR PICKLED CARROTS

Vinegar Pickled Carrots image

Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 12h25m

Yield 32

Number Of Ingredients 6

Ingredients

1 cup distilled white vinegar
2 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
⅔ cup water
8 large carrots, diced

Steps:

In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.5 g, Fiber 0.5 g, Protein 0.2 g, Sodium 85.1 mg, Sugar 1.6 g

QUICK-PICKLED CARROTS

Quick-Pickled Carrots image

Provided by Anna Stockwell

Categories Mustard Side Low Fat Kid-Friendly Low Cal High Fiber Vinegar Carrot Spring Healthy Vegan Boil Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

Ingredients

1 pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins
1 cup apple cider vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds

Steps:

Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.

PICKLED CARROTS

Pickled Carrots image

Spicy and sweet pickled carrots.

Provided by cosgrove911

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT1h

Yield 12

Number Of Ingredients 13

Ingredients

1 pound carrots, peeled and cut into 3-inch pieces
1 ½ cups water
1 ½ cups cider vinegar
¾ cup white sugar
¼ white onion, thinly sliced
⅓ cup dried currants
¼ cup sweet red wine
3 cloves black garlic, peeled
1 tablespoon dried jalapeno flakes
1 tablespoon dried celery flakes
1 teaspoon dried dill weed
1 star anise
1 bay leaf

Steps:

Fill a large bowl with cold water and ice cubes.
Bring to a large pot of water to a boil. Add carrots; cook until slightly softened, 2 to 3 minutes. Drain and transfer to the bowl of ice water to cool quickly. Drain.
Combine 1 1/2 cup water, vinegar, sugar, onion, currants, red wine, black garlic, jalapeno flakes, celery flakes, dill weed, star anise, and bay leaf in a large saucepan. Bring to a boil, stirring occasionally. Cook until sugar dissolves, about 3 minutes. Remove from heat and add carrots.
Cool carrot mixture to room temperature, about 15 minutes. Pour into a large jar or airtight container. Refrigerate until flavors meld, at least 24 hours.

Nutrition Facts : Calories 90.6 calories, Carbohydrate 20.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.7 g, Sodium 40.1 mg, Sugar 17.3 g

TORSHI-HAVIJ (PERSIAN PICKLED CARROTS)

Torshi-Havij (Persian Pickled Carrots) image

Like Lebanese cuisine, Iranian cuisine includes a plethora of different pickled vegetables - pickled cucumbers, pickled cauliflower, pickled eggplant, pickled garlic, pickled onions and pickled carrots. They're quite strong so serve them as a side dish with a meal - but be warned, they will made your meal incredibly special and very zingy. From Gormandize.

Provided by Sharon123

Categories Vegetable

Time 25m

Yield 1 jar

Number Of Ingredients 6

Ingredients

1 bunch baby carrots, trimmed and washed (about 100g)
5 fresh garlic cloves, peeled
1/2 teaspoon dried mint
15 -20 black peppercorns
1/2 teaspoon salt
white wine vinegar (quantity will vary depending on the size of the jar you use)

Steps:

Wash the carrots well (there is no need to peel them, but you can if you want to) and boil for about 3 minutes in boiling water. Remove from the water and allow to cool.
Once the carrots are cooled, place them in a jar with a good lid or seal. It would be good to use use a tall and thin jar so that you can stand the carrots up in it without needing to use so much vinegar, but any jar will do.
Grate the garlic coarsely and add to the carrots in the jar. Add all other ingredients (except the vinegar).
Add enough white wine vinegar to the jar to cover the carrots completely. Put the lid on and store in the fridge for at least 3 weeks.

Nutrition Facts : Calories 26.8, Fat 0.1, Sodium 1166.5, Carbohydrate 6, Fiber 0.8, Sugar 0.2, Protein 1.2

BELARUSSIAN CARROT SALAD

Belarussian Carrot Salad image

This recipe comes from "Delia's Vegetarian Collection"; Delia of course, being the famous Delia Smith. She in turn was given this recipe by a family she dined with on a trip to Minsk. Delia says this "simple, but oh-so-good carrot salad.....is prefect for winter when other salad ingredients are not at their best". But it would be good year round too. This recipe needs standing time to allow the flavours to develop; the minimum time for this is shown as cooking time. Once made, the salad will keep for two days in the fridge. Recipe posted for the Zaar World Tour 2005.

Provided by Mrs B

Categories Vegetable

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb carrot, peeled
2 tablespoons cider vinegar
1 teaspoon salt
1 tablespoon coriander seed (scant measure)
2 tablespoons vegetable oil (or any flavourless oil)
1 small onion, peeled and sliced
2 garlic cloves, minced
1 pinch cayenne pepper

Steps:

Grate the carrots in a food processor using a fine grater blade.
Place grated carrot in a bowl and pour over the vinegar and salt; mix ingredients well to make sure everything is evenly coated; Cover the bowl and place in the fridge for at least 3 hours (preferably overnight) while the flavours develop; When you are ready to assemble the salad, check how much juice the carrots have made and if necessary pour excess juice away.
Dry-roast the coriander seeds in a small frying pan over a medium heat (to do this, stir and toss the seeds in the pan for about 2 minutes, until they look toasted and start to jump); crush the roasted seeds lightly with a pestle and mortar .
Heat the oil in the same frying pan, add the onion and fry until golden; allow to cool slightly then drain the oil through a sieve on to the carrots; the onion has now served its purpose and can be used in another dish, or discarded.
Add the coriander seeds, garlic and cayenne pepper to the carrots, stir well and serve.

Nutrition Facts : Calories 121.7, Fat 7.3, SaturatedFat 0.9, Sodium 661.5, Carbohydrate 13.9, Fiber 4, Sugar 6, Protein 1.5

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