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

FAQs

Do you have to peel carrots before pickling? ›

The first step in making pickling carrots is to wash and peel them. In theory, you could pickle your carrots without peeling them. But unless the carrots are young and small, the skins can taste bitter, so I recommend peeling all but the smallest before pickling.

Check for Signs of Spoilage: Examine the pickled carrots for any signs of spoilage, such as a foul odor, mushy texture, or unusual discoloration. If they appear normal, they may still be safe to eat.

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!

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.

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.

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.

A cloudy appearance or a white sediment may indicate the use of table salt rather than canning or pickling salt. Yeast develops and settles to the bottom of the jar. It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation.

Then, cover the jars and pop them in the fridge! Now for the hard part: waiting! It takes 3 days for these pickled carrots to develop their addictive sweet and tangy flavor. I always try sampling one sooner because I have zero restraint around tangy foods, and they're better on the third day every time.

Pickled beets are a staple across many Eastern European countries, where they're served in salads or as a side dish, but they're also particularly popular in the US. They can be fermented or quick-pickled with vinegar, and they're a great source of fiber, antioxidants, vitamin C, folate, and B vitamins.

Is it OK to eat pickled vegetables every day? ›

Can you eat pickles every day? Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

“The pickles that are beneficial for your gut health are the fermented ones, made by brining them in salt rather than vinegar,” says Dr. Oppezzo. “While vinegar pickling is a common method, true fermentation in brine enriches them with beneficial probiotics for your gut.

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.

Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Pickling is most often accomplished by canning produce in a vinegar-brine, most often using the water bath canning method, or by wild fermentation, using fermentation equipment like a pickling crock or a fermentation kit like the Perfect Pickler.

Do You Need to Peel Carrots? "There is no need to peel carrots before eating—many people enjoy eating them with the skin on," says Alan Hilowitz, Communications Director at Bolthouse Farms. "However, since carrots are grown in the ground, washing/scrubbing is important if you do choose not to peel," he adds.

Do I have to cook carrots for pickling? For my pickled carrots, I do a quick blanch before adding to jars and processing in the water bath. This softens the carrots slightly and allows the pickle flavor to absorb better. It also reduces enzyme activity, which means the flavor is better preserved.

Blanching is the process of partially cooking vegetables in boiling water until they are slightly tender but still hold their crunch, then quickly submerging them in ice water to inhibit further cooking. This process helps to maintain the carrots' vibrant colour throughout pickling.

To keep carrots their freshest and crunchiest, you only need to rethink how you store them. Keep them in an airtight container submerged in water, and you'll be a happy snacker. You can prep the carrots however you'd like, but the best way is to hold off on peeling the skin for the longest storage time.