Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (2024)

FAQs

How long do jarred pickled carrots last? ›

Make-Ahead and Storage

Make-Ahead: You can make these pickled carrots up to 1 week ahead of time. How to Store: Place sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.

They can add crunch to a salad, acidity to a sandwich, or unexpected depth to a simple crudité platter. They're even great straight from the jar. Dripping with fridge-cold brine, pickled carrots are snappy, tangy, earthy, and sweet. You won't find a more refreshing snack.

To assemble sandwiches, spread 1 tablespoon of hummus on all four slices of bread. Layer a handful of sprouts on two of the slices, followed by a layer of the pickled carrot mixture and finally feta. Place the tops on the sandwiches, slice in half, and pack away for lunch.

Plan to make these pickled carrots a couple of days before you need them. To Store: In an airtight jar, these carrots will last for up to 1 to 2 months in the fridge. To Freeze: Place leftovers in a freezer-safe container and keep them in the freezer for up to 2 to 3 months.

This quick and easy recipe for fermented carrot sticks and cauliflower florets is a great way to include veggies and probiotics in your children's diet and promote their gut health.

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.

But unless the carrots are young and small, the skins can taste bitter, so I recommend peeling all but the smallest before pickling. After that, you'll need to decide how to prepare carrots. Shredded pickled carrots are delicious on top of a salad or in a sandwich. You can also slice them into coins.

Although pickles have some health benefits, it's not a good idea to eat pickles every day because they tend to be high in salt. Too much sodium can: Increase water retention. Cause hypertension.

Pickles are also high in particular types of fibre that feed beneficial gut bacteria, acting as prebiotics – food for the probiotic gut bacteria. Studies have shown that adding fermented vegetables to your diet may help with digestion and manage symptoms of constipation and diarrhoea³.

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.

Which is better canning or freezing carrots? ›

But for longer-term storage — and to maximize flavor, texture, and nutrition — freezing carrots is a far better option. And it's easy. Read on for everything you need to know about freezing carrots, including how to use your frozen stash in recipes.

The best way to lessen this texture change, as much as possible, is to blanch carrots prior to freezing. However, be aware that over-blanching will also result in less than stellar texture also. Just a couple of minutes in boiling water and then straight into the ice bath they go!

How long do pickled vegetables last? Your quick pickled vegetables will last at least three to four weeks in the fridge, possibly longer if unopened. Pickles that have gone through the correct water bath canning process will typically keep for about a year.

"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.

Visible mold. Discoloration of brine or pickles. A bad smell when opening the container. Texture change.

Raw pack method: Fill jars tightly with raw carrots, leaving 1 inch headspace. Add 1 teaspoon of salt per quart, if desired. Add hot cooking liquid or water, leaving 1 inch headspace. Adjust two-piece lids, tighten, and process.