Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, quick pickled baby carrots and beets. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Quick pickled baby carrots and beets is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Quick pickled baby carrots and beets is something which I have loved my whole life. They are fine and they look wonderful.
Quick pickled baby carrots and beets. Prepare the Pickled Turnips and Beets. Scrub beets well and cook them in salted boiling water for five minutes.
To get started with this particular recipe, we have to first prepare a few components. You can cook quick pickled baby carrots and beets using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Quick pickled baby carrots and beets:
- Prepare 20 or so fresh baby carrots
- Take 1/2 cup steamed or roasted beets, diced
- Take 1/2 cup vinegar (white wine, apple cider, coconut, all work)
- Take 1/2 cup water, plus more for blanching the carrots
- Make ready 1/2 tbs salt
- Take 1-2 tbs honey (depending on how sweet you like it)
- Prepare 1/2 bay leaf
- Get 1 small clove garlic, smashed
- Make ready 1/2 tsp yellow mustard seeds, toasted
- Get 1/2 tsp coriander seeds, toasted
- Prepare Fresh dill for garnish, optional
Baby carrots have to be the sweetest thing I have ever tasted. 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. Fill a medium-large saucepan half-full with water and bring to a boil on the stove top.
Instructions to make Quick pickled baby carrots and beets:
- Trim ends of baby carrots, then wash them. I peeled mine but not sure that was necessary.
- 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.
- Separately, combine water, vinegar, mustard seeds, coriander seeds, garlic, and bay leaf. Bring to a boil, then dissolve salt and honey in it.
- 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.
- Garnish with dill and serve.
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. 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.
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