Instant Pickled Carrot With Ginger Recipes

GINGER PICKLED CARROTS

Ginger Pickled Carrots image

This pickling liquid gives bright flavor to carrots-try it with green beans or peppers as well. Serve these pickled carrots alongside Koji-Brined Pork Shoulder for a bright, acidic side dish.

Provided by Ben Bebenroth

Categories Healthy Vegan Vegetable Side Dish Recipes

Time 2h40m

Number Of Ingredients 6

Ingredients

14 ounces carrots
2 cups water
1 cup white-wine or cider vinegar
½ cup thinly sliced fresh ginger
1 tablespoon granulated sugar
1 tablespoon kosher salt

Steps:

Peel carrots. Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over the bowl.
Combine water, vinegar, ginger, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt are dissolved. Pour the brine through the sieve, making sure the carrots are completely immersed. Cover and let cool to room temperature, about 30 minutes.
Transfer the carrots and brine to a clean container, cover tightly and refrigerate for at least 2 hours or up to 2 weeks.

Nutrition Facts : Calories 21.7 calories, Carbohydrate 5.1 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 124.6 mg, Sugar 2.6 g

INSTANT PICKLED CARROT WITH GINGER

Instant Pickled Carrot With Ginger image

Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, "Usha's Pickle Digest." Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.

Provided by Tejal Rao

Categories easy, quick, condiments, pickles, vegetables, side dish

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 large carrot, peeled and julienned
1/4 cup fresh lime juice (from 2 limes)
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 scant tablespoons kosher salt
1 small green chile, such as serrano, seeded then finely chopped

Steps:

In a medium bowl, combine all ingredients; toss thoroughly.
Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.

ORANGE-GINGER PICKLED BABY CARROTS

Orange-Ginger Pickled Baby Carrots image

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.

Provided by Lillian Chou

Categories Holiday 2018 Christmas Christmas Eve Winter Hors D'Oeuvre Carrot Pickles Citrus Ginger

Yield Makes about 2 qt

Number Of Ingredients 7

Ingredients

2 lb baby carrots with tops, peeled and trimmed, leaving 1/2 inch of stems intact; or 2 lb medium carrots, peeled and cut into roughly 3- by 1/2-inch sticks.
2 cups white wine vinegar
5 (3-inch) strips orange zest
2 cups fresh orange juice
5 (1- to 2-inch) dried hot chiles
1 (2-inch) piece peeled ginger, cut crosswise into 1/8-inch-thick slices
1 cup sugar

Steps:

Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl
Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.

ASIAN PICKLED CARROTS(GINGER)

Asian Pickled Carrots(Ginger) image

Make and share this Asian Pickled Carrots(Ginger) recipe from Food.com.

Provided by Coppercloud

Categories Vegetable

Time 45m

Yield 3 Half pints

Number Of Ingredients 9

Ingredients

1 lb carrot, 3/4-inch bias-sliced (halave any thick carrots lengthwise)
1 teaspoon salt
1/4 cup fresh ginger, peeled and julienned
3 whole allspice
3/4 cup water
3/4 cup rice vinegar
1/3 cup brown sugar, packed
4 whole cloves
4 whole black peppercorns

Steps:

In a covered large sauce pan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crip-tender, drain.
Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.

Nutrition Facts : Calories 209.7, Fat 2.3, SaturatedFat 0.6, Sodium 907.6, Carbohydrate 52.4, Fiber 8.6, Sugar 31.1, Protein 2.7

GINGERY PICKLED CARROT COINS

Gingery Pickled Carrot Coins image

Fresh carrot coins are pickled in a sweet and sour blend with sliced ginger in this recipe that's great served as a side or condiment.

Provided by Marisa McClellan

Time 45m

Yield 24

Number Of Ingredients 6

Ingredients

2 cups cider vinegar
2 cups water
¼ cup honey
2 tablespoons pickling salt
1 (2 inch) piece fresh ginger, peeled and sliced
2 pounds carrots, cut diagonally into 1/2-inch slices

Steps:

Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 609.3 mg, Sugar 4.8 g

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ginger-pickled-carrots-healthy-seasonal image

2019-03-16 How To Pickle Carrots. Step 1: Cut Carrots. Step 2: Make Brine. Step 3: Cook Carrots In Brine and Place in Jars. Step 4: Prep Jars For …
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5/5 (2)
Total Time 25 mins
Category Snack
Calories 54 per serving

Use a julienne blade on a mandoline or a vegetable peeler to cut the carrots into ¼-inch (6-mm) matchstick pieces about 3 inches (7.6 cm) in length.
In a stainless steel or other non-reactive pot, combine the vinegar, water, ginger, star anise, sugar, crushed red pepper flakes, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved. Use a slotted spoon to remove the star anise from the boiling brine and divide them evenly between the jars.
Add the carrot sticks to the boiling brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat. Immediately use tongs or a slotted spoon to divide the carrot sticks between the jars, also putting 3 strips of ginger in each jar, packing if necessary to fit them all in, leaving ½ inch (13 mm) of headspace. Use a ladle to pour the hot brine over the carrot sticks, being sure to cover them.
Insert a sterile chopstick or knife into the jars to release air bubbles and add more brine if necessary to maintain the ½ inch (13 mm) headspace. Moisten a paper towel with vinegar and wipe the rims of the jars. Center a lid over each jar and screw on the rings to fingertip tightness or fix the clamps in place.

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