Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into thin rounds
- 1 cup of white vinegar
- 1 cup of water
- 1/4 cup of sugar
- 1 tablespoon of turmeric
- 1 tablespoon of salt
- 2 garlic cloves, peeled and sliced
- 1 teaspoon of mustard seeds
- 1/2 teaspoon of black peppercorns
Special equipment needed:
- 1 quart-sized mason jar with lid
Step-by-step instructions:
1. In a medium saucepan, combine the white vinegar, water, sugar, turmeric, salt, garlic cloves, mustard seeds, and black peppercorns. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
2. Add the sliced carrots to the saucepan and cook for 2-3 minutes, or until the carrots are slightly softened but still have some crunch.
3. Remove the saucepan from the heat and let the mixture cool for 5-10 minutes.
4. Using a slotted spoon, transfer the carrots and spices to a quart-sized mason jar.
5. Pour the pickling liquid over the carrots, making sure they are fully submerged.
6. Seal the jar with a lid and let it cool to room temperature.
7. Once cooled, place the jar in the refrigerator and let the carrots pickle for at least 24 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling the pickling liquid
- Refrigerator temperature for pickling the carrots
Serving size:
- Makes approximately 1 quart of pickled carrots
Nutritional information:
- Calories per serving: 30
- Total fat: 0g
- Total carbohydrates: 7g
- Dietary fiber: 2g
- Sugars: 5g
- Protein: 1g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar
- Honey or maple syrup can be used instead of sugar
- Fresh ginger can be used instead of turmeric
- Red pepper flakes can be added for some heat
Variations:
- Add sliced onions or jalapenos for extra flavor
- Use different vegetables such as cucumbers or radishes
- Experiment with different spices such as coriander or cumin
Tips and tricks:
- Use a mandoline slicer to get even slices of carrots
- Make sure the carrots are fully submerged in the pickling liquid to ensure even pickling
- Let the pickled carrots sit in the refrigerator for at least 24 hours before serving for maximum flavor
Storage instructions:
- Store the pickled carrots in the refrigerator for up to 2 weeks
Reheating instructions:
- These pickled carrots are best served cold and do not need to be reheated
Presentation ideas:
- Serve the pickled carrots in a small bowl or on a platter as a side dish or appetizer
- Use the pickled carrots as a topping for sandwiches or salads
Garnishes:
- Fresh herbs such as cilantro or parsley can be added for garnish
Pairings:
- These pickled carrots pair well with grilled meats or fish
- Serve with a charcuterie board for a flavorful addition
Suggested side dishes:
- Serve alongside roasted vegetables or a grain salad
Troubleshooting advice:
- If the pickling liquid is too strong, dilute it with more water
Food safety advice:
- Make sure to use a clean and sterilized mason jar before pickling the carrots
- Store the pickled carrots in the refrigerator to prevent bacteria growth
Food history:
- Pickling has been used as a preservation method for centuries, dating back to ancient civilizations such as the Mesopotamians and Egyptians
Flavor profiles:
- These pickled carrots have a tangy and slightly sweet flavor with a hint of spice from the mustard seeds and black peppercorns
Serving suggestions:
- Serve these pickled carrots as a side dish or appetizer at a summer barbecue or picnic
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