Best Pickled Baby Carrots And Zucchini Recipes

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.

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

PICKLED BABY CARROTS AND ZUCCHINI

Pickled Baby Carrots and Zucchini image

Categories Ginger Vegetable Vegetarian Quick & Easy Carrot Zucchini Gourmet

Yield Makes about 1 quart

Number Of Ingredients 12

Ingredients

35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled
16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise
3/4 cup white-wine vinegar
1 1/4 cups water
1/3 cup sugar
five 1/4-inch-thick slices fresh gingerroot
2 large garlic cloves, halved
6 fresh tarragon sprigs
1 teaspoon yellow mustard seeds
1 teaspoon salt
3/4 teaspoon dried hot red pepper flakes
*available at specialty produce markets and some supermarkets

Steps:

In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.
In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.
To Sterilize Jars And Glasses For Pickling:
Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)