Quick pickled baby carrots and beets
Quick pickled baby carrots and beets

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, quick pickled baby carrots and beets. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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.

Quick pickled baby carrots and beets is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Quick pickled baby carrots and beets is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have quick pickled baby carrots and beets using 11 ingredients and 5 steps. Here is how you can achieve it.

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

While the spice is simmering, wash and cut the carrots and beets. Refrigerator Pickled Beets are a fast and easy way to preserve this delicious and healthy vegetable! Quick pickled beets just like grandma used to make but without the canning. These easy pickled beets are an amazing side dish, quick snack, or addition to salads.

Steps to make Quick pickled baby carrots and beets:
  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.

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. Place carrots in a large saucepan; add enough water to cover. In another large saucepan, combine remaining ingredients. Fill a medium-large saucepan half-full with water and bring to a boil on the stove top.

So that is going to wrap it up with this exceptional food quick pickled baby carrots and beets recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!