Quick pickled baby carrots and beets

How to Making Recipes Quick pickled baby carrots and beets using 11 ingredients and 5 steps

Quick pickled baby carrots and beets - This was really quick and easy. I've never pickled before but wanted a way to use leftover veggies- especially the carrots I've had in the fridge for too long. I used ACV and honey because that's what I had on hand. A trio of citrus juices — grapefruit, orange and lime — adds brightness to the red onion. For a different take with mustard seeds and garlic.

Baby carrots have to be the sweetest thing I have ever tasted.

Lemon-Pickled Carrots and Beets, a serve-it-with-everything salad from chef Biju Thomas, gets sweet heat from Korean gochugaru.

You can cook Quick pickled baby carrots and beets using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients make Quick pickled baby carrots and beets

1. Prepare 20 or so fresh baby carrots.
2. It's 1/2 cup steamed or roasted beets, diced.
3. Prepare 1/2 cup vinegar (white wine, apple cider, coconut, all work).
4. It's 1/2 cup water, plus more for blanching the carrots.
5. You need 1/2 tbs salt.
6. Prepare 1-2 tbs honey (depending on how sweet you like it).
7. Prepare 1/2 bay leaf.
8. You need 1 small clove garlic, smashed.
9. You need 1/2 tsp yellow mustard seeds, toasted.
10. You need 1/2 tsp coriander seeds, toasted.
11. It's Fresh dill for garnish, optional.

Quick pickled baby carrots and beets step by step

1. Trim ends of baby carrots, then wash them. I peeled mine but not sure that was necessary..
2. Cook carrots in boiling water for two minutes, then remove and run under cold water or put into a boil of ice water to stop the cooking. Combine with the beets in a bowl..
3. Separately, combine water, vinegar, mustard seeds, coriander seeds, garlic, and bay leaf. Bring to a boil, then dissolve salt and honey in it..
4. Pour hot pickling mixture over the carrots and beets, let cool, then transfer everything to an airtight container. Let sit in the fridge for at least an hour to let chill and let flavors combine..
5. Garnish with dill and serve..

Quick pickled baby carrots and beets - While the spice is simmering, wash and cut the carrots and beets. Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. It's better to have the carrots be a little too crisp than too soft and mushy. Drain carrots and transfer to a large non-reactive bowl. Substituting spices: Feel free to substitute an equal amount of other toasted spices such as cumin seeds, dill seeds, fennel seeds, anise seeds, or celery seeds. Add heat with a pinch of red pepper flakes or a few bruised ginger slices. Refrigerator Pickled Beets are a fast and easy way to preserve this delicious and healthy vegetable! Thank you and good luck