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

FAQs

How long to leave pickled carrots before eating? ›

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.

Fill jars with hot carrots, leaving 1-inch headspace. Fill with hot pickling liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel.

Pickled carrots have many health benefits, including added probiotics from the fermentation process. Carrots are carbohydrates but are low in calories. They have a decent amount of vitamin A, vitamin C, and fiber. They are also a good source of potassium and calcium, among other nutrients.

Storing Pickled Carrots

It's important to check the jars for any signs of spoilage during storage. If a jar seal is compromised or the pickled carrots have developed an off smell, color, or texture, it's best to discard the contents. Consider labeling each jar with a date to keep track of their freshness.

All-Purpose Quick Pickling Brine

Add your washed and sliced produce, packing the jar tightly. In a medium saucepan, bring the water, vinegar, salt and sugar to a boil. Remove from heat and carefully pour into pickling jar until all contents are submerged. Close the lid on the jar tightly.

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.

Vinegar pickling (or quick pickling) is a simple process. Water, salt and vinegar (and sometimes sugar) are combined and heated and then fruit or vegetables are immersed in that liquid.

Add a small amount of Calcium Carbonate (food grade chalk), or carrots to your Pickles next time. Also, if you Ferment them in a cooler environment, they will lose firmness at a slower rate. So once they're perfect, store them in the fridge, or pasteurize them.

Store in an airtight container

If you are eating them within a week or two, feel free to chop off the ends and peel them, storing them in a quick-to-use type of way. This method also works well for celery and baby carrots, though you might want to lay the latter out on a towel to dry before eating.

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout.

What does eating lots of carrots do to you guts? ›

Fiber. Pectin is the main form of soluble fiber in carrots. Soluble fibers can lower blood sugar levels by slowing down your digestion of sugar and starch. They can also feed the friendly bacteria in your gut, which may lead to improved health and decreased risk of disease.

The fiber in carrots (and any high-fiber vegetables, actually) acts like a natural vacuum cleaner in your gastrointestinal tract, picking up debris as it runs through your body. Carrots can also help keep gut cells healthy, supporting a decreased risk of illness and improving your health overall.

Pickled vegetables offer a range of nutritional benefits, including probiotics for gut health, antioxidants for disease prevention, and potential support for weight management. However, it's important to be mindful of the high sodium and potential sugar content in commercial pickled vegetables.

Carrots that have spoiled or gone bad will usually have an odor, a slimy texture, or dark discoloration. They may also be wilted or soft. If you see mold growing on carrots, throw them out. The white blush that forms on carrots signals that your carrots are drying out.

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.

To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating! Keep in mind that pickles may be ready to enjoy earlier.

After the seal of the jar has been cracked, the pickles can spoil, but this process is slower than with other perishable foods. For example, if opened pickles are kept refrigerated in an airtight container with enough brine to fully cover them, they can easily last for three months.

You can pickle beetroot for as little as an hour or two, but in order to get the best taste, health benefits, and long shelf life it's best to pickle for at least 2-3 weeks before opening.

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.