Pickled Carrot Sticks Gourmet Magazine Recipes
PICKLED CARROT STICKS
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.
Categories Condiment/Spread Garlic Side Marinate Thanksgiving Vegetarian Vinegar Carrot Fall Vegan Dill Seed Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
- Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
MOM'S PICKLED CARROTS
My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. -Robin Koble, Fairview, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 1 month.
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
ORANGE-GINGER PICKLED BABY CARROTS
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
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.
PICKLED CARROTS
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
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.
PICKLED CARROT STICKS (GOURMET MAGAZINE)
This is great as a party appetizer, a snack, or as a cocktail garnish. Recipe was developed by Zanne Stewart, Gourmet's executive food editor, and was printed in the magazine in both 1985 and 2003. I reduced the amount of dill as I found the original amount (1 1/2 T of dill seeds) too strong. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make. Carrots keep, chilled in an airtight container, for 1 month. You can use peeled or unpeeled carrots. It also works really well with other vegetables, including green beans, cauliflower, and celery.
Provided by blucoat
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
- Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
Nutrition Facts : Calories 38.3, Fat 0.2, Sodium 899.9, Carbohydrate 8.4, Fiber 1.2, Sugar 6, Protein 0.5
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