Best Pickled Baby Carrots And Zucchini Recipes

ZUCCHINI AND CARROT PICKLES

Zucchini and Carrot Pickles image

Make and share this Zucchini and Carrot Pickles recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 tablespoon soy sauce
3 tablespoons rice vinegar
1 teaspoon mustard seeds
1 dried red chili pepper
1/4 inch gingerroot, 1/4-inch slice
1 garlic clove
3 small zucchini
3 medium carrots

Steps:

Cut Zucchini into 2 x 1/2 inch sticks (1 cup) Cut Carrots into 2 x 1/2 inch sticks (1 cup)
Combine soy sauce, vinegar, mustard seeds, chili pepper, ginger and garlic in a small bowl.
Place zucchini and carrots in a shallow dish or bowl and pour marinade over them.
Cover and chill at least overnight, stirring occasionally.

Nutrition Facts : Calories 82, Fat 1, SaturatedFat 0.1, Sodium 584.1, Carbohydrate 16.4, Fiber 4.9, Sugar 7.6, Protein 4.5

ORANGE-GINGER PICKLED BABY CARROTS

Orange-Ginger Pickled Baby Carrots image

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.

Provided by Lillian Chou

Categories Holiday 2018 Christmas Christmas Eve Winter Hors D'Oeuvre Carrot Pickles Citrus Ginger

Yield Makes about 2 qt

Number Of Ingredients 7

Ingredients

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.

PICKLED BABY CARROTS

Pickled Baby Carrots image

With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. -Audrey Cremer, Harmony, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8-10 servings.

Number Of Ingredients 6

Ingredients

2 pounds fresh baby carrots
2/3 cup white wine vinegar
1/2 cup honey
2 tablespoons mustard seed
2 tablespoons dill weed
1 teaspoon salt

Steps:

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.