Super Easy Quick Pickled Carrots Recipe (2024)

FAQs

How to pickle quickly? ›

Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.

Tips and tricks for making quick pickled cucumbers: White vinegar is the traditional vinegar for this recipe and a great place to start. If you know that you like apple cider or rice wine vinegar they are also good.

For best flavor results, wait at least 24 hours before eating the pickled carrots. The longer you wait, the more intense in flavor they will get. Make sure your jars are completely clean and sterilized before using them. Depending on the size of your carrots, you may need more or less to fill the jars.

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator.

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

An easy pickling recipe to follow is the 3-2-1 method; three parts water, two parts vinegar, and one part sugar. This 3-2-1 pickle brine is on the sweeter side, making it great for bread and butter pickles or spicy pickled beets. For a more savory pickle, use less sugar.

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature. These pickles are spoiled and should be discarded. Pack pickles to allow sufficient room for the pickling solution to surround each piece.

Are pickled carrots still healthy? ›

For example, pickled beets are high in fibre, iron, and folate, while pickled carrots can provide a boost of vitamin A and potassium. Including a variety of pickled vegetables in your diet can help ensure you're getting a broad spectrum of nutrients.

Add to salads: Like pickled onions, thinly sliced pickled carrots add acidity and crunch to an appetizer like chickpea and arugula salad or roasted beet salad.

A common question is whether pickle juice can be safely poured down the drain. The answer is nuanced. In small amounts, pickle juice is generally harmless to your plumbing. However, the high salt and acid content can be problematic in larger quantities, potentially leading to corrosion in the pipes.

The new and improved version will have a delightful tanginess not found in any bottled brand. Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets, and red and green pepper strips directly to the jar of any type of leftover pickle juice. Make sure to keep these tangy tidbits refrigerated.

Leftover pickle juice is usually full of flavour, and includes all the flavourings that went into creating the original jar. The recycled pickle brine provides an opportunity to save vegetable odds and ends for up to a week, crisping them up and giving them a new lease of life.

Then there is the quick-pickle — the kind of pickle that's ready in less than 24 hours, and sometimes in only minutes. One way to speed up the process is to eliminate the water component in the brine. That way, acid is in direct contact with the ingredient so pickling is nearly instantaneous.

The default protocol used when saving and loading Pickle files is currently 4, which is the most compatible protocol with different Python versions. However, if you want to speed up your workflow, you can use the HIGHEST_PROTOCOL argument which is Pickle's fastest available protocol.