Quick Pickled Carrots: Recipe and Cooking Tips

Carrot is a truly universal product. Due to the record content of carotene and vitamin A, its benefits for the body can hardly be overestimated. But this root crop is also rich in other valuable substances and trace elements. For cooks, carrots are a convenient food product for processing. A lot of dishes can be prepared from it, starting from salads and soups and ending with desserts and juices. Carrots can be stewed, fried, boiled, baked and consumed fresh. And, of course, pickle.

From the root crop, which is cheap and affordable, you can wind a lot of blanks for the winter. But why wait a few months to open a jar of delicious homemade preservative? In this article we will tell you how to pickle carrots as quickly as possible. Following the recipes below, you can enjoy a wonderful snack in a few hours.

Aesthetic component

Cooking dishes, which include carrots, begins with cleaning and slicing the root. Many housewives chop the carrots as necessary. But this is fundamentally the wrong approach to cooking. After all, their cooking time — marinating, roasting, stewing — depends on the size of the slices. But not only the degree of chopping carrots is important. This vegetable is so bright, beautiful. A mess of pieces of different sizes will look unappetizing. Let's make the appetizer aesthetically pleasing as well.

Do you know how beautifully chopped carrots? The root crop is hard enough to serve as a material for simple “sculptural forms”.

1. Try to take a carrot, peel and wash it, and cut a bar from a wide edge 5-7 centimeters long.
2. Arm with a sharp-pointed knife.
3. Along the entire length of the bar, we make six notches at an equal distance from each other.
4. Then, at a short distance from these incisions, we make others.
5. Remove the stripes of carrots.
6. As a result, we get a bar that looks like an orange flower, an asterisk, or, at first, a gear.
7. It remains only to chop this curly piece with plates of the same size.

A simple and quick recipe for pickled carrots

Following this recipe, you will not even need to lay the root crop in banks. But if you want carrots to be served to the table in an hour, you need to chop it as finely as possible so that the plant fibers have time to soften under the marinade and soak it. And so we cut the root crop (400 grams) with a thin straw. For this appetizer of carrots, it is best to take a young, juicy, slightly sweet vegetable.

1. We clean the onion, chop it in some way.
2. Fry in a tablespoon of vegetable oil.
3. Mix onion with carrot.
4. Salt and sprinkle with your favorite spices.
5. You can use the special mixture "For carrots in Korean."
6. Pour a tablespoon of 6% vinegar.
7. Mix. Leave under the lid for half an hour or 45 minutes.
8. Stir again and serve, sprinkled with chopped fresh greens of dill.

Pickled carrots in just 30 minutes

This is a recipe according to which a snack for the festive table will be ready in half an hour. The guests are on the doorstep, but you have nothing to treat them to? It takes only about five minutes to cook this wonderful snack. A dish has only one minus: it cannot be stored for a long time. But it is eaten very quickly, and it is easy to prepare. Serve instant pickled carrots on the table in half an hour.

We take three or four root crops, we clear them. Cut the carrots into very thin strips. To do this, it is most convenient to use a special, like a razor, knife “peeler”.

1. We put carrot strips in a bowl and pour boiling water.
2. After waiting a minute or two, we recline in a colander.
3. When the carrots completely drain, transfer it to the salad bowl.
4. Add a teaspoon of sugar and salt, a pinch of ground coriander, black pepper, caraway seeds.
5. We carefully wrinkle our hands so that the carrots begin to secrete juice more intensively.
6. Then add two tablespoons of balsamic vinegar (you can replace it with ordinary apple 5%).
7. Mix and leave under the lid for half an hour.
8. Serve, seasoned with vegetable oil to taste.

Snack after 8 hours

Is there a gala dinner tonight? Then pickle the carrots in the morning in order to have time to serve an excellent snack to the festive table.

1. We clean a kilogram of root vegetables, cut mine and figuratively with asterisks or flowers. You can simply give the future appetizer the shape of stripes. It is important that your products are not super thin, but half a centimeter thick.
2. We put them in a pot of boiling water.
3. Cook for about 6 minutes.
4. We recline in a colander and cool a little.
5. To prepare the marinade, you need to mix a glass of apple cider vinegar, vegetable oil and cold boiled water.
6. In this liquid we add the head of garlic passed through the press, a tablespoon of salt and coriander grains, a teaspoon of black pepper and mustard powder, 2-3 bay leaves, a finely chopped bunch of cilantro or parsley, as well as one hundred grams of granulated sugar.
7. We put the carrots in clean jars, filling them to the top.
8. Fill with marinade and cork with lids.
9. We put the banks in the refrigerator for 8 hours. Such a snack can be stored for about a month.

Carrots in Scented Oil

This recipe also gives you the opportunity to taste the fruit of your work after a few hours.

1. We take large carrots (kilograms), clean and shred on a special grater to get straws.
2. Put in a bowl, sprinkle with salt (a teaspoon with a slide) and a generous pinch of sugar.
3. Pour 8 tbsp. l vinegar 9% concentration.
4. We cover the bowl and put it in the refrigerator for the night.
5. After this period, fry in a dry frying pan a tablespoon of coriander seeds, so that a pronounced aroma appears, crush them in a mortar. Add to carrots.
6. Heat unrefined vegetable oil in a pan.
7. Fry onion, chopped into rings, and four garlic cloves, cut in half.
8. When the vegetables give their flavor to the oil, we extract them. Onions can be used to prepare other dishes.
9. Pour carrot in hot oil.

How to speed up the pickling process

Now you will not surprise anyone with a bread machine, yogurt maker or slow cooker. But there is such a kitchen gadget, the existence of which few know. It is called a marinator and fully justifies its naming. The principle of operation of the device is very simple. Products that need to be pickled are placed in the flask. Then all air is pumped out of this tank. In a vacuum, the pickling process is several times faster.

An expensive device can be replaced with a sealed can, syringe and electrical tape. Having folded the products in a container, we seal it with a capron lid. Having pierced the last needle of the syringe, we pump out air. We glue the microscopic hole with electrical tape. Now you know how to make pickled carrots in Korean very quickly. The whole process will take 20-30 minutes.

Spice Carrot

1. Grind a kilogram of root vegetables on a coarse grater.
2. Add a tablespoon of sugar, a generous pinch of coarse salt and half a glass of 9% vinegar.
3. Mix and leave for half an hour.
4. We shove coriander and sesame seeds in a mortar, a red hot chili pepper. The amount and composition of spices is adjustable based on your own taste preferences.
5. Mix spices with carrots, put in a jar.
6. Heat in a pan or in a saucepan half a glass of refined vegetable oil. It should be very hot, but not hot.
7. Pour the carrots with this oil to the top of the jar.
8. Grind with a knife or squeeze a clove of garlic through a press.
9. Add this last ingredient to the already cooled oil.
10. Cork pickled instant carrots with a capron lid and stand for 8 hours.

Simple recipe

Pickled instant carrots can be made with a minimum of ingredients.

1. Two large and juicy root crops are cleaned, washed, cut into curly pieces about half a centimeter thick.
2. Put the carrots in a jar.
3. On top we place coarsely chopped four cloves of garlic.
4. Pour a glass of water into a saucepan. Add a teaspoon of sugar and coarse salt, two bay leaves, five peas of allspice.
5. Bring water with spices to a boil, cook for another ten minutes.
6. Throw bay leaves. Pour hot marinade into a jar of carrots.
7. Cork the lid, and when the snack has cooled to room temperature, move it to the refrigerator.
8. Serve it to the table after 12 hours.

Spicy Pickled Carrots

1. We clean a half a kilo of root vegetables, we cut them, figuratively or with simple ringlets, but not very thinly. For this appetizer, an old, autumnal carrot, in which there is little juice, is suitable.
2. Pour enough water into the pan, bring to a boil.
3. Dip the prepared carrots there. Cook for 10 minutes.
4. Meanwhile, prepare the marinade for carrots. To do this, combine half a glass of warm boiled water with 100 ml of apple cider vinegar and 125 ml of refined sunflower oil.
5. Put spices in this liquid: a pinch of mustard powder and black pepper, a teaspoon of salt and coriander beans, two bay leaves, three chopped garlic cloves. If desired, dry or fresh parsley can be added to the marinade.
6. When the carrots are boiled, we throw it in a colander.
7. We lay out in jars. Pour the marinade.
8. We seal the jars and put them in the refrigerator for 8 hours.

Korean carrots fast

1. We shred a pound of root vegetables on a special grater.
2. We add three garlic cloves passed through a press to carrots.
3. Half a teaspoon of coriander seeds, we press the flat side of the knife.
4. All this is added to the carrots along with the same amount of salt and sugar, as well as a pinch of black pepper.
5. We clean the onion and shred very finely.
6. Heat 60 milliliters of vegetable oil in a pan.
7. Fry the onion on it until golden brown, then use a slotted spoon to catch it and shift it on a saucer.
8. Pour the carrots with hot oil. Add two tablespoons of 9% vinegar.
9. Mix thoroughly.
10. Cover and hide the pickled carrots in the refrigerator for two hours.

Cabbage Appetizer

We have already considered a recipe that provided for the connection of the root crop with onions. But carrots with cabbage are a classic. Let's try to pickle this duet quickly.

1. We cut the cabbage into large pieces, and we chop the carrots.
2. Add 2-3 cloves of garlic to the last ingredient, which we also chop finely.
3. Lay the onion and carrot in layers in the pan.
4. Prepare the marinade separately. Add a glass of table vinegar and vegetable oil, 5 bay leaves, three and a half tablespoons of salt and 8 - sugar to a liter of water.
5. This marinade must be boiled and pour prepared vegetables on it.
6. Above should put oppression.

The appetizer will be ready in three hours.