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

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, quick pickled baby carrots and beets. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Quick pickled baby carrots and beets is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Quick pickled baby carrots and beets is something that I’ve loved my whole life.

Prepare the Pickled Turnips and Beets. Scrub beets well and cook them in salted boiling water for five minutes. Drain, rinse under cool running water, and If the turnips are one inch or so in diameter, cut them in half through the stem end.

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

The ingredients needed to make Quick pickled baby carrots and beets:
  1. Get 20 or so fresh baby carrots
  2. Take 1/2 cup steamed or roasted beets, diced
  3. Take 1/2 cup vinegar (white wine, apple cider, coconut, all work)
  4. Make ready 1/2 cup water, plus more for blanching the carrots
  5. Take 1/2 tbs salt
  6. Take 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. Get 1/2 tsp yellow mustard seeds, toasted
  10. Get 1/2 tsp coriander seeds, toasted
  11. Prepare Fresh dill for garnish, optional

You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. All Reviews for Quick Pickled Eggs and Beets. Have some carrots hanging out in the back of the fridge and not sure what to do with them?

Instructions 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.

Add small carrots to a glass jar (or slice into smaller pieces if using large carrots). Heat vinegar in a saucepan (we like distilled and/or apple. You've gotta love the sweet and tart flavor of a good pickle. Beets can also be prepared in a variety of ways. You can certainly eat them raw - they are crunchy like a raw carrot - and beet juice is a favorite in healthy smoothies.

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