Carrotandonionpickle Recipes

CARROT AND ONION PICKLE

Carrot and Onion Pickle image

Sharp, sweet and tangy, this light pickle has bite and adds a refreshing contrast to fried snacks and indulgent treats and makes a good change from the normal cucumber pickle.

Provided by English_Rose

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 carrots, peeled
1 white onion, finely sliced
1 tablespoon sugar
2 teaspoons sea salt
1/2 cup japanese rice wine vinegar
2 teaspoons fish sauce

Steps:

Using a mandolin or a very sharp knife, finely slice the carrots along their length into fine ribbons.
Place the carrots and sliced onions in a bowl, sprinkle with sugar and salt and mix well.
Cover with plastic wrap and leave to stand for 15 minutes. Add the vinegar along with the fish sauce and set aside for a further 15 minutes, or until the vegetables are slightly softened and have a pickled flavour.

Nutrition Facts : Calories 24.9, Fat 0.1, Sodium 944, Carbohydrate 6, Fiber 0.8, Sugar 3.9, Protein 0.5

PICKLED CARROTS WITH ONION AND GARLIC

Pickled Carrots With Onion and Garlic image

Pretty, sweet and tangy with a nice touch of herbs and spices. My multi colored carrots were home grown with no pesticides so I didn't peel just scrubbed very good.

Provided by Rita1652

Categories Onions

Time 1h45m

Yield 8 8 ounce jars, 32 serving(s)

Number Of Ingredients 11

Ingredients

5 cups white distilled vinegar (5% acidity)
1 cup water
2 cups sugar
2 teaspoons canning salt
7 garlic cloves
2 tablespoons chopped fresh dill
10 peppercorns
2 lbs carrots, peeled and sliced
1 onion, peeled and sliced
8 teaspoons mustard seeds
4 teaspoons celery seeds

Steps:

Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
Place in a hot water bath for 15 minutes 0-1000 ft.
20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.

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