Asian Quick Pickled Carrots Recipe: Easy Recipe for Asian Pickled Carrots (2024)

FAQs

How long do pickled carrots keep? ›

The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

Pickling: Full of good bacteria called Probiotics that aid in digestion and help our bodies break down and absorb all of carrots and daikon's wonderful nutrients! Healthy gut bacteria can even reduce the symptoms of depression and anxiety while protecting our microbiome and supporting of new growth!

Peel carrots. Once peeled, then they can be grated, julienned, or sliced into ribbons with a vegetable peeler. Place carrot in a bowl, cover with rice vinegar, add sugar and salt. Carrots should be completely submerged in vinegar mixture.

Quick pickled carrot ribbons can add tangy flavor, crunch, and a bright pop of orange color to salads, bowls, and sandwiches. If you love the flavor of pickled vegetables, this is an easy and fun variation to try!

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.

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.

For this recipe, the carrots are peeled, cut into narrow sticks, briefly blanched and then suspended in a simple vinegar pickling solution. They come out tender but with a core that retains some backbone and crispness. After a day or two of soaking, these pickles are ready to be eaten.

Even if you plan to peel produce before eating or eat / scoop / cut it out of the peel (such as cantaloupe halves, watermelon balls, pineapple chunks), it is still important to wash it first so dirt and bacteria aren't transferred from the knife onto the fruit or vegetable.

"If you prefer the taste, texture or look of peeled carrots (or the convenience of baby carrots), you can certainly incorporate them into a healthy dietary pattern. But, this root vegetable is perfectly safe to eat unpeeled, as long as it is adequately washed."

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.

Which vegetables are most commonly pickled? ›

Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...

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.

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.

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

How Long Do Carrots Last? With proper storage, carrots last anywhere from a few days to a month. Raw, unpeeled carrots can be stored between three and four weeks in the refrigerator, and peeled or cut carrots will last two to three weeks. Cooked carrots last up to five days in the refrigerator.

For Cut Carrots and Celery

I've found that wide-mouth mason jars work well for “sticks” since the pieces can stand up in the jars. Fill the jars with water. Secure the lids on the jars. Store the jars in the fridge for up to 2 weeks (or longer).