Pickled > Vegetable Pickles > Carrot Pickles

Pickled Carrot Achar Recipe

Ingredients with Measurements:
- 1 lb. carrots, peeled and sliced into thin rounds
- 1 large red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp. mustard seeds
- 1 tbsp. cumin seeds
- 1 tbsp. coriander seeds
- 1 tsp. turmeric powder
- 1 tsp. red chili flakes
- 1 tsp. salt
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro

Special equipment needed:
- Large mixing bowl
- Mason jars or other airtight containers

Step-by-step instructions:

1. In a large mixing bowl, combine the sliced carrots and red onion.

2. In a small saucepan, combine the white vinegar, apple cider vinegar, sugar, water, mustard seeds, cumin seeds, coriander seeds, turmeric powder, red chili flakes, and salt. Bring to a boil over medium-high heat, stirring occasionally.

3. Once the mixture comes to a boil, remove from heat and stir in the minced garlic.

4. Pour the hot pickling liquid over the carrots and onion in the mixing bowl. Stir to combine.

5. Let the mixture cool to room temperature, then stir in the chopped cilantro.

6. Transfer the pickled carrot achar to mason jars or other airtight containers. Seal tightly and refrigerate for at least 24 hours before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling the pickling liquid
Serving size:
- Makes about 4 cups of pickled carrot achar

Nutritional information:
- Serving size: 1/4 cup
- Calories: 35
- Total fat: 0g
- Saturated fat: 0g
- Trans fat: 0g
- Cholesterol: 0mg
- Sodium: 110mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 6g
- Protein: 1g

Substitutions for ingredients:
- White vinegar can be substituted with rice vinegar or white wine vinegar.
- Apple cider vinegar can be substituted with red wine vinegar or balsamic vinegar.
- Sugar can be substituted with honey or maple syrup.
- Mustard seeds, cumin seeds, and coriander seeds can be substituted with 1 tablespoon of curry powder.
- Red chili flakes can be substituted with fresh chopped chili peppers or cayenne pepper.

Variations:
- Add sliced jalapeno peppers for a spicier version.
- Use different vegetables such as cucumbers or radishes.
- Add sliced ginger for an extra kick.

Tips and tricks:
- Use a mandoline slicer to get even slices of carrots.
- Make sure to use a non-reactive saucepan when making the pickling liquid.
- Let the pickled carrot achar sit in the refrigerator for at least 24 hours before serving to allow the flavors to meld together.

Storage instructions:
- Store the pickled carrot achar in an airtight container in the refrigerator for up to 2 weeks.

Reheating instructions:
- This recipe does not require reheating.

Presentation ideas:
- Serve the pickled carrot achar as a side dish or condiment.
- Use it as a topping for sandwiches or burgers.
- Garnish with additional cilantro or sliced jalapeno peppers.

Garnishes:
- Chopped cilantro
- Sliced jalapeno peppers

Pairings:
- Serve with Indian dishes such as curry or biryani.
- Pair with grilled meats or vegetables.
- Serve alongside sandwiches or burgers.

Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables

Troubleshooting advice:
- If the pickling liquid is too sour, add a little more sugar to balance out the flavors.
- If the pickled carrot achar is too spicy, reduce the amount of red chili flakes or omit them altogether.

Food safety advice:
- Make sure to use clean and sanitized containers when storing the pickled carrot achar.
- Keep the achar refrigerated at all times to prevent spoilage.

Food history:
- Achar is a traditional Indian condiment made with pickled vegetables and spices.

Flavor profiles:
- Tangy, sweet, and spicy.

Serving suggestions:
- Serve as a side dish or condiment with Indian dishes or grilled meats and vegetables.

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Region: Indian

Taste: Tangy, Spicy, Sour, Salty, Sweet