The Crunchiest Pickled Carrots

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Ah pickles. How I have loved you since childhood. Maybe it was my cross country running or multitude of sports that I played but I always loved pickles. The juice helps with cramping. I swear I would sneak in the fridge and drink the juice. That’s right just the juice. I love it. Still do. No more so for the anti cramping component. Then again I have like six different types of pickled something in my house. From Cleopatra to Caesar and Napoleon everyone eats pickles.

Pickling has been around for like 4000 years. Some say it was the Mesopotamians who first pickled vegetables around 2400 B.C. Wonder if you could still eat them? hmmm you know I’d try…..I really would. The next culture to have popularized pickling was India when they pickled their cucumbers in about 50 B.C. Around 900 A.D. someone added dill to pickles. I wonder if that dude new what he did. I mean come on. That’s like a discovery that will live forever. Did you know that Columbus first brought Pickles to the New World? I didn’t. There is something to be said about pickling and traveling. Oh and there was a Guy named Amerigo Vespucci. Before he was an explorer he had the title Pickle-Dealer. This guy was boss.

It wasn’t until the Dutch started growing cucumbers in what is now Brooklyn did pickling in America begin. Transforming the pickle industry into what it is now. America is the leader in the world’s pickling obsession. It’s crazy to think that Napoléon is somewhat responsible for modern day canning. Have offered a cash prize for anyone who could pickle and preserve food for his troops. And of course a French chef won that prize. Chef Nicolas Appert can to the realization that if you remove the air before sealing it, boiling it and preserve it. There weren’t canning jars back then so he used cork and wax.

So we have already had a Pickle-Dealer…which I love that title. Where you aware there is also a pickle “King”? At the 1893 World’s Fair, Heinz gave out more than a million pickles to help get people to visit their booth. Now that’s using your pickle…get it….bad joke? Fine but it’s staying. My blog.

Lastly the pickle was actually rationed during WWII. This was designed to help feed the troops. About 40 percent of the pickles in the United States were sent to feed troops.

So there is the history of the pickle. For me its a staple in my house. I put them on everything. Pickles to me are not just cucumbers. There are so many amazing vegetables that can be pickled. Carrots are so much fun. You can do matchstick, baby, ribbons or rings. You can add flavor like the Mexican pickled carrots ( Zanahorias En Escabeche) which add chili peppers, onion and oregano to the brine. They are amazing.

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Pickled Carrots

A wonderfully tart addition to any salad, taco or breakfast
Servings 6
Prep Time 10 mins
Cook Time 10 mins
Chilling and Marinating 9 hrs
Total Time 9 hrs 20 mins

Equipment

  • Sauce Pot
  • Whisk
  • Strainer
  • Bowl
  • Measuring Cup
  • Measuring Spoons

Ingredients

  • 1 ea. Bay Leaf
  • ½ tsp Coriander Seed
  • ½ tsp. Whole Black Peppercorns
  • 10 oz. White Wine Vinegar
  • 6 oz. Water
  • cup Sugar
  • 1 cup Carrots julienne

Instructions

  • In a sauce pot over medium heat combine Bay Leaf, Coriander Seed, Peppercorns, Vinegar, Water and Sugar. Whisk to combine. Bring to a boil to melt Sugar
  • Once Sugar is melted strain into a bowl and refrigerate until cold
  • Pour cold mixture over Carrots let marinate at least 8 hours or overnight

Notes

Additional Twist: You can add a different spice like Star Anise, Cardamom, Clove or Fennel to change the flavor. If you want to pickle a different Vegetable, change the Vinegar used. Even a combination of Vinegars   
Cool your Pickling liquid before pouring it over vegetables. This will allow the vegetables to stay crisp. 
Calories: 63kcal
Cost: $8
Course: Salad, Snacks
Cuisine: Any
Keyword: Carrots, Pickled, Sugar, Vinegar

Nutrition

Calories: 63kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 95mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3577IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

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