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

FAQs

How to pickle quickly? ›

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.

It's insanely easy—the prep takes under 15 minutes—and it's so delicious. These quick pickled carrots keep for up to 2 weeks in the fridge, but you'll polish them off way sooner, trust me.

But unless the carrots are young and small, the skins can taste bitter, so I recommend peeling all but the smallest before pickling. After that, you'll need to decide how to prepare carrots. Shredded pickled carrots are delicious on top of a salad or in a sandwich. You can also slice them into coins.

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!

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. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

Quick pickles don't develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.

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.

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. These pickles are spoiled and should be discarded. Pack pickles to allow sufficient room for the pickling solution to surround each piece.

How to Serve Pickled Carrots. As mentioned above, I was first introduced to these carrots as a sort of snack or appetizer. But I think they'd also be great added to a salad, bowl meal, tacos, or salads. Basically, anytime you want to add a tangy-spicy bite to your meal, add a spicy pickled carrot!

Do you have to blanch carrots for pickling? ›

While the brine is heating, peel and cut the carrots into sticks that will fit in the Mason jars. You'll want to leave approximately 1-inch between the carrots and the top of the jar to allow space for the dill, garlic and brine. Before adding them to the sterilized jars, it is best to blanch the carrots.

There's no need to blanch them first. You can experiment by adding vegetables beyond the ones I typically use—like thin asparagus, halved Brussels sprouts, or radish slices—or by employing this shortcut with any leftover pickle brine you happen to have in your refrigerator.

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.

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.

As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions. Diets high in sodium may increase your risk of gastric cancer. High salt intake may damage your stomach directly, leading to cancer, or it may lead to infections and ulcers that eventually become cancerous.

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.

Then there is the quick-pickle — the kind of pickle that's ready in less than 24 hours, and sometimes in only minutes. One way to speed up the process is to eliminate the water component in the brine. That way, acid is in direct contact with the ingredient so pickling is nearly instantaneous.

Use 'cPickle' instead of 'Pickle'

The 'cPickle' module is a faster version of 'Pickle' that is written in C. This makes it faster than the 'Pickle' library that is implemented purely in Python.