Super Easy Quick Pickled Carrots Recipe | Randa Nutrition (2024)

FAQs

Do pickled carrots have nutritional value? ›

Vegetables not only retain their vitamins and minerals when they are pickled but also gain a few extra benefits. In addition to increased shelf life, pickled foods deliver a punch of probiotics, live microorganisms that are good for your digestion.

Simply put, foods are pickled to preserve them. However, this process also changes their taste and texture in interesting, yummy ways. And the most common way to pickle food is by using vinegar, like what I did with this pickled carrot recipe, or using brine.

For best flavor results, wait at least 24 hours before eating the pickled carrots. The longer you wait, the more intense in flavor they will get. Make sure your jars are completely clean and sterilized before using them.

Once you prepare the quick pickled carrot ribbons, you can store them in the same jar or container that you used to pickle them. I don't recommend freezing the carrots, as their texture will change with defrosting. But again, the carrots will keep for about 2 weeks in your fridge.

While quick pickles do have some of the blood sugar and healthy gut benefits of regular pickles, they don't undergo the full fermentation process to form lactic acid, and so they have fewer of the probiotics.

Nutritional value: Carrots are a rich source of vitamins and minerals, including Vitamin A, Vitamin K, and potassium, and pickling them can help preserve these nutrients. Convenience: Pickled carrots are a convenient and easy-to-store snack that can be enjoyed anytime and anywhere.

As I said, pickled carrots are a tasty addition to all kinds of salads and sandwiches, as a topping for a bowl of ramen or Asian noodles, or as a side dish for savory roasted meats. They're also great for charcuterie boards, relish trays, or eaten straight of the jar as a quick and healthy snack.

Quick pickling is simply the act of storing fresh produce in a brine of vinegar, salt, water, and sometimes sugar, in the refrigerator. These pickles are not canned and are ready to eat mere hours after making, though I usually wait at least a day or two.

Set a quart-size canning jar in the sink and fill it with boiling water to sterilize. Empty the jar and tightly pack the vegetables and bay leaf inside to within 1 to 2 inches from the top of the jar. Pour the brine over the vegetables to fill the jar to within 1 inch from the top.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Can you eat too many pickled vegetables? ›

As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions. Diets high in sodium may increase your risk of gastric cancer. High salt intake may damage your stomach directly, leading to cancer, or it may lead to infections and ulcers that eventually become cancerous.

While pickles should be consumed in moderation due to their high sodium content, they may have some health benefits: Probiotic effects: Naturally fermented pickles and their juice contain good bacteria, which when ingested in moderation can help with digestion and immune health.

Freeze on a baking sheet: Spread the cooled and dried carrots on a baking sheet and freeze for about 5 hours or until frozen solid. Freeze in resealable bags: Transfer the carrots to resealable plastic freezer bags or freezer-safe reusable bags, label and date the bags, and freeze for up to one year.

Wash and peel carrots well. Wash again after peeling and cut into rounds that are approximately ½-inch thick. Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes.

To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste. Pour the brine over the carrots, ensuring they are fully submerged.

In terms of the nutritional value of fermented vegetables, they will initially lose water and vitamin C during the pickling procedure. The water loss is because of the relatively high salinity of the fermented vegetables.

Rich in Antioxidants

Many pickled foods are high in antioxidants, thanks to both the vegetables or fruits that are being pickled and the spices used in the pickling brine. Antioxidants are compounds that fight free radicals in the body, reducing oxidative stress and preventing cell damage.

Cabbage, radishes, onions, carrots, beets—the limit does not exist. And they're all great for the gut. Here's more about the best plant-based pickled foods, why they're beneficial for our health, and how to enjoy them in vegan recipes.

Pickling and fermentation are effective methods of preserving foods and can even improve the food's nutritional value. Indeed, the health benefits of these products are well-known (5).