Recipe: Appetizing Quick pickled baby carrots and beets

Quick pickled baby carrots and beets. Combine with the beets in a bowl. Separately, combine water, vinegar, mustard seeds, coriander seeds, garlic, and bay leaf. Bring to a boil, then dissolve salt and honey in it.

In a flat pan pour in the vinegar and pickling spices. While the spice is simmering, wash and cut the carrots and beets. Add small carrots to a glass jar (or slice into smaller pieces if using large carrots) Heat vinegar in a saucepan (we like distilled and/or apple cider vinegar in this recipe) Add sugar and salt and stir to dissolve Pour vinegar mixture over carrots, making sure to completely submerge them in the vinegar mixture Pour the water, vinegar, salt and spices into a small saucepan. You can cook Quick pickled baby carrots and beets using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Quick pickled baby carrots and beets

1. It's 20 of or so fresh baby carrots.
2. You need 1/2 cup of steamed or roasted beets, diced.
3. Prepare 1/2 cup of vinegar (white wine, apple cider, coconut, all work).
4. Prepare 1/2 cup of water, plus more for blanching the carrots.
5. It's 1/2 tbs of salt.
6. It's 1-2 tbs of honey (depending on how sweet you like it).
7. Prepare 1/2 of bay leaf.
8. You need 1 of small clove garlic, smashed.
9. Prepare 1/2 tsp of yellow mustard seeds, toasted.
10. You need 1/2 tsp of coriander seeds, toasted.
11. Prepare of Fresh dill for garnish, optional.

As it comes to a boil, pack your veggies into a freshly washed jar (one pound of trimmed and quartered carrots fits nearly perfectly into a wide-mouth quart-sized jar). You can also tuck a slice of lemon, a hot pepper or a garlic clove into the jar as well. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.

Quick pickled baby carrots and beets instructions

1. Trim ends of baby carrots, then wash them. I peeled mine but not sure that was necessary..
2. Cook carrots in boiling water for two minutes, then remove and run under cold water or put into a boil of ice water to stop the cooking. Combine with the beets in a bowl..
3. Separately, combine water, vinegar, mustard seeds, coriander seeds, garlic, and bay leaf. Bring to a boil, then dissolve salt and honey in it..
4. Pour hot pickling mixture over the carrots and beets, let cool, then transfer everything to an airtight container. Let sit in the fridge for at least an hour to let chill and let flavors combine..
5. Garnish with dill and serve..

Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root.