Spring Carrot Pickles Wcaraway Recipes

SPRING CARROT PICKLES WITH CARAWAY

Steps:

• Place the carrots and caraway seeds in a bowl or jar.
• In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the carrots and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. These taste best with a longer brine, as the caraway has more time to infuse the brine. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the carrots to keep them submerged. Remove from the brine with a slotted spoon to serve.

PICKLED BEETS WITH CARAWAY

Steps:

• Place the beets and caraway seeds in a bowl or jar.
• In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the beets and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks, the longer the better. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the beets to keep them submerged. Remove from the brine with a slotted spoon to serve.

REFRIGERATOR RAINBOW CARROT PICKLES

Steps:

• Scrub carrots thoroughly (do not peel), rinse well, and drain. Using a mandoline or food processor, slice into 1/8-inch-thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 teaspoon salt. Let stand 1 hour, then rinse under cold water; drain.
• Toast cloves or coriander seeds in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil; add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes.
• Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.

CARAWAY PICKLES

Steps:

• Place cucumbers in a stainless-steel or heatproof glass container; set aside.
• Bring sugar, all remaining ingredients, and 1/2 cup water just to a boil in a small saucepan over medium-high heat, stirring until sugar and salt are completely dissolved. Let cool for 10 minutes.
• Pour pickling liquid over cucumbers. Cover and chill overnight or up to 3 days.

SPRING CARROT PICKLES W/CARAWAY

Steps:

• 1. Place the carrots and caraway seeds in a bowl or jar. 2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the carrots and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. These taste best with a longer brine, as the caraway has more time to infuse the brine. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the carrots to keep them submerged. Remove from the brine with a slotted spoon to serve. Advance preparation: These will be good for a couple of weeks. They're best left in the brine for at least 5 days before serving.

CARROT & CARAWAY SLAW

Steps:

• Caraways taste best when toasted, so please add the caraway seeds to a dry pan over medium heat, stir constantly for 2 minutes.
• In a large bowl add the carrots, caraway seeds, vinegar, olive oil, honey and salt.
• Taste and add more salt if desired.
• This makes a lovely side dish.

FARM CARROTS WITH CUMIN, CARAWAY & LIME

Steps:

• If using baby carrots, half or quarter lengthwise.
• Heat a large non-stick skillet over medium heat. Add cumin, caraway and mustard seeds to dry skillet. Cook and stir until seeds are toasted and begin to pop, about 3 to 4 minutes. If you don't have cumin or mustard seeds, try about 1/4-1/2 teaspoon powdered and add with carrot juice in next step.
• Carefully add carrot juice and bring to a boil. Reduce heat and simmer until mixture is reduced by three-quarters, about 4 minutes. Add butter and stir until just melted. Strain, discard seeds and set aside, keeping warm.
• In the same skillet, cook the carrots in olive oil over medium heat about 15 to 18 minutes (depending on whether your carrots are large or small julienne) or until tender, turning occasionally.
• Add carrot juice reduction, stir in lime juice, and salt and pepper to taste. Sprinkle with herbs to serve.

BUTTERY CARAWAY CARROTS

Steps:

• Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
• To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.

BUVETTE'S PICKLED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until fork-tender, about 10 minutes. Drain, and transfer to a large bowl. Bring vinegar, garlic, salt, sugar, cardamom pods, bay leaves, chiles, coriander seeds, thyme, and 8 cups water to a boil. Reduce heat, and simmer until sugar and salt are dissolved. Pour over carrots. Cover, and refrigerate for 3 days.

PICKLED BABY CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.