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LOOKING for: Raw Pickled Carrots

17 years ago

Holiday Greetings, Everyone. First time here, but think you are the ones who can help me find a recipe for uncooked pickled carrot sticks. Anyone have such a recipe? These are julienned carrots that seem to be in a vinegar-based solution. One of our fast food places has them, and I've developed a hankern' for them. Seen recipes for cooked carrots, but none using raw ones. TIA Gee8ch

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Comments (4)

rusty_ns
17 years ago
Pickled Carrot Sticks
(Makes 1 pint)

You won't be able to make these fast enough. Eat them as a snack, add them to salads, or serve them as a garnish on soups or stews.

1/2 pound peeled carrots, sliced 1/2-inch thick
1/2 cup vinegar
1/2 cup water
1/4 cup vegan granulated sweetener
1 teaspoon pickling spice

Boil carrots until just crisp-tender, about 5 minutes. Drain and place in sterilized glass containers.

In a medium-size pot, bring vinegar, water, sweetener, and pickling spice to a boil. Pour over carrots, seal, and refrigerate immediately. This will keep for 7 days in the refrigerator.

If preferred, carrots can be canned using sterile techniques for longer storage.
gardenlad
17 years ago
I use the same brine as for Dilly Beans. Start by cutting the peeled carrots into jullianne sticks or crosswise into thin slices. Blanch the carrots in boiling water 3 minutes. Drain.

With the carrots you'll need:

4 heads dill
4 cloves garlic, slightly bruised
4 small red chilis, each slit
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt

Pack carrots into hot jars, leaving 1/4 inch head space. Add 1 head dill, 1 galic clove and 1 chili to each jar.

Combine remaining ingredients in a large saucepan. Bring to a boil. Pour hot liquid over carrots, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process pints ten minutes in a boiling water bath. Yield: 4 pints.

In addition to beans and carrots this same recipe can be used with asparagus.
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Ruthanna -- This recipe appeared in Chicago Trib's Good Eating section today. I, obviously, haven't made it but their recipes are consistently outstanding and it does sound great! Turnips glazed with sherry vinegar Preparation time: 20 minutes Cooking time: 20 minutes Yield: 6 servings 1 3/4 pounds small turnips (about 12 small turnips with 1 inch of stems attached) 1 small shallot, minced 1/2 cup water 2 tablespoons butter 1 teaspoon salt 1/4 cup chopped walnuts 1 tablespoon sherry vinegar 1. Peel the turnips; cut into quarters, leaving the stems attached. Combine turnips, shallot, water, butter and salt in a large skillet. Stir; cover. Cook over medium-high heat until the turnips are almost tender but still slightly crisp, about 8-10 minutes. 2. Uncover; increase the heat to high. Cook until water disappears and bits that are stuck to the bottom of the pan begin to brown. Stir in the walnuts; cook until the turnips are covered in a brown glaze, 8-10 minutes. 3. Add the vinegar. Stir to mix well; scrape up some of the brown glaze from the bottom of the pan (you won't get it all). Nutrition information per serving: 99 calories, 62% of calories from fat, 7 g fat, 3 g saturated fat, 10 mg cholesterol, 8 g carbohydrates, 2 g protein, 487 mg sodium, 2 g fiber Angie
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I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.
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First off, head over to the harvest forum. That's where all the knowledgeable canners hang out, and all your questions will be answered. Second, pick up a copy of the Ball Blue Book, which not only provides recipes for many of the things you ask about, but also walks you through the canning processes. Now, as to your first question. Those are all low-acid veggies. If you can them you have to either add acid (i.e., pickle them) or use a pressure canner. Otherwise it's not safe. Peppers almost always turn out soft and/or mushy when home canned. You'd be better off drying those. Or you can freeze them; but then they're only good for cooking. I don't know of any way you can make pickled eggs that do not require refrigeration. Yes, there are commercial versions. But they use different methods for commercal canning, many of which are not replicable at home. Hope this helps.
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Yes minirose---I would only give them a hot water bath for 5 min.. 20 minutes would cook the cabbage and make it limp. You only want to seal the jars not cook the contents. Often I don't even water bath pickles. I meticuously wipe the jar tops with damp paper towel and always use new snap lids and if they pop and go concave the jar is sealed. In all the many years I've been canning I can count on one hand the number of jars that have spoiled and they are usually jars that are old. I do raw pack tomatoes and hot water bath them for 35 minutes and the tomatoes boil and cook in it. My quarts of tomato juice with the contents cooked calls for 10 min.
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gee8ch
Original Author
17 years ago
Gardenlad & Rusty: Thanx for the quick reply. Both recipes sound good and certainly easy enough; however, I'm still hoping to find a recipe where the carrots are completely raw and not even blanched! If you hear of one please let me know. Happy Holidays to you both.
gardenlad
17 years ago
If you make them in small quantities as a refrigerator pickle you won't have to blanch them. Blanching kills enzymes that have a negative effect on canned veggies.

But with a quick blanch (especially if you refresh them) they should be indistinguishable from raw once you eat them.

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