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.

Thinly slice them and layer them onto my chickpea salad sandwich or veggie club sandwich for crunch. Sprinkle them over a salad. I love adding chopped pickled carrots to a simple green salad for bold, bright flavor. Add them to a grain bowl.

Check the carrots every few days. Scrape off any scum that has formed on the surface and taste the pickles. I usually let vegetables ferment for 5-10 days or so. They will develop a pleasant, sour-pickle flavor, but should also maintain some crispness.

Is there a tool to julienne carrots? Yes, you can use a julienne peeler, a handy tool designed for quickly creating thin matchstick strips from carrots, making the process easier.

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.

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.

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.

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!

While pickles should be consumed in moderation due to their high sodium content, they may have some health benefits: Probiotic effects: Naturally fermented pickles and their juice contain good bacteria, which when ingested in moderation can help with digestion and immune health.

Why do my carrots taste fizzy? ›

Fizz and scum are a normal part of fermentation as both bacteria and yeast are hard at work preserving your vegetables. After just 24 hours you'll notice that the water has turned cloudy and you may even see some tiny bubbles rising to the surface.

Lacto-fermentation brines can become slimy, but this phenomenon is harmless. It is caused by harmless bacteria. Possible causes: Fermentation temperature too low or too high.

As the carrots ferment, the brine will get cloudy; this is when you can start to test your pickles. They're ready when they're pleasingly sour and pickle-y tasting, without the strong acidity of vinegar. If they're not sour enough for your palate, continue to ferment longer.

Rangiri ("Random Shape").

Cut diagonally, rotating the vegetable by a quarter between the cuts. The method is good for digested dishes and stewed meat. Used for long-rounded vegetables like cucumber, carrot, daikon, eggplant or lotus root.

Hold the carrot firmly and make a diagonal cut about 2 inches long near one end. Roll the carrot slightly and continue making diagonal cuts parallel to the first one, creating evenly sized batons.