Best Orange Ginger Pickled Baby Carrots Recipes

Orange-Ginger Pickled Baby Carrots image

Provided by Lillian Chou

Yield Makes about 2 qt

Number Of Ingredients 7

2 lb baby carrots with tops, peeled and trimmed, leaving 1/2 inch of stems intact; or 2 lb medium carrots, peeled and cut into roughly 3- by 1/2-inch sticks.
2 cups white wine vinegar
5 (3-inch) strips orange zest
2 cups fresh orange juice
5 (1- to 2-inch) dried hot chiles
1 (2-inch) piece peeled ginger, cut crosswise into 1/8-inch-thick slices
1 cup sugar

Steps:

Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl
Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.

BARBARA'S ORANGE-GINGER PICKLED BABY CARROTS image

Yield 6 people

Number Of Ingredients 7

2 lbs, baby carrots with tops, peeled and trimmed leaving 1/2" of stems intact
2 c white wine vinegar
5 (3 inch) strips of orange zest
2 cups of fresh orange juice
5 (1 to 2 inch) dried hot chiles
1 (2 inch) piece peeled ginger, cut crosswise into 1/8" slices
1 c sugar

Steps:

Blanch carrot in a 4 to 5 qt. saucepan of boiling salted water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl. Bring vinegar, orange zest and juice, dried chilies, ginger, sugar and 1.5 teaspoon salt to a boil in the same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, 1 hour. Chill carrots in pickling liquid in an air-tight container, shaking container occasionally, at least 1 day. Carrots can be kept for up to 1 month.

Orange-Ginger Pickled Baby Carrots image

Provided by @MakeItYours

Number Of Ingredients 7

2 lb baby carrots with tops, peeled and trimmed, leaving 1/2 inch of stems intact; or 2 lb medium carrots, peeled and cut into roughly 3- by 1/2-inch sticks.
2 cups white wine vinegar
5 (3-inch) strips orange zest
2 cups fresh orange juice
5 (1- to 2-inch) dried hot chiles
1 (2-inch) piece peeled ginger, cut crosswise into 1/8-inch-thick slices
1 cup sugar

Steps:

Preparation Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour. Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day. Cooks' NotePickled carrots keep, chilled 1 month (they will develop more flavor over time).