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

FAQs

How long before you can eat pickled carrots? ›

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.

I love adding chopped pickled carrots to a simple green salad for bold, bright flavor. Add them to a grain bowl. Try one of these rice bowl recipes, or build your own bowl with a grain, protein, fresh vegetables, and pickled carrot slices!

Simply put, foods are pickled to preserve them. However, this process also changes their taste and texture in interesting, yummy ways. And the most common way to pickle food is by using vinegar, like what I did with this pickled carrot recipe, or using brine.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

Vinegar-based pickles are the most common form of pickling. Cut vegetables are submerged in just boiled vinegar brine. This process destroys the natural culture and rich enzymes. The acidic nature of denatured vinegar does the preserving.

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: 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!

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

Sugar in pickling is used to balance the tartness of the vinegar. Although the sugar can be eliminated from pickle recipes, the pickles are likely to be too sour. Note: Under no circ*mstances should the amount of vinegar be decreased or diluted to compensate for less sugar.

What is the best sugar for pickling? ›

You should use no more than 1/4 cup of sugar in your pickling solution. White granulated sugar is most commonly used. Brown sugar adds good flavor but can turn light-colored fruits and vegetables darker. Syrup or honey can poorly affect the taste of your solution.

The technique—a version of vinegar pickling that doesn't require a full canning process—produces briny, crunchy pickled vegetables in just a couple hours. Heat the brine until sugar and salt dissolve, then pour it over the vegetables and let them cool in the jar—voila, pickles.

Hangetsu-giri

Following closely is the hangetsu-giri (半月切り) cutting style since you simply cut your chosen ingredient to resemble half of a moon. Otherwise known as a half-moon cut, this style is often used for ingredients that are circular by nature, like a carrot or orange.

Carrots or daikon are divided into parts 4-5 cm long and cut into thin plates. These plates are laid one on the other and cut with straw. For cutting long bow straws, take only the white part.

Slice your carrots diagonally to maximize surface area for all that lovely heat to work its magic. Remember, not too thin, not too thick, just perfect. If you want to use large carrots, peel them with a vegetable peeler first. Depending on the size of the carrot, you may want to leave it whole, or cut it in half.