Carrotandonionpickle 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.

CUCUMBER AND CARROT PICKLE

Cucumber and Carrot Pickle image

This quick, light Indonesian-style pickle can double as a salad that pairs perfectly with spicy or fried dishes. A soak in boiling salt water helps soften the carrot and cucumbers without cooking them, providing a pleasantly tender crunch.

Provided by Food Network Kitchen

Time 30m

Yield 2 cups

Number Of Ingredients 7

Ingredients

Kosher salt
2 shallots, thinly sliced crosswise and separated into rings
1 cucumber, thinly sliced
1 medium carrot, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons sugar
1 red Thai chile, stemmed and thinly sliced

Steps:

Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.

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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