How to make Quick pickled baby carrots and beets tasty

Quick pickled baby carrots and beets - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Quick pickled baby carrots and beets! A quick and easy dinner that is ready in under 40 minutes! These ones with the zingy bite that will be ready in just a couple of hours? You might want to double the recipe. As a vegetarian and gluten-free guest and host, I've had my fair share of raw broccoli and carrot sticks while other party guests indulged in more interesting. Have some carrots hanging out in the back of the fridge and not sure what to do with them? Add small carrots to a glass jar (or slice into smaller pieces if using large carrots).

Peel the skin from the beets and halve or quarter if large. Pour the pickling liquid over and allow to cool at room temperature. We've got it right here: quick pickled beets.

You can cook Quick pickled baby carrots and beets with 11 Ingredients and 5 steps. See the following guide!

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

These tangy, firm pickled beets will liven up any meal and are a cinch to make. Beets are really a unique Beets can also be prepared in a variety of ways. You can certainly eat them raw - they are crunchy like a raw carrot - and beet juice is a favorite in. This recipe for quick-pickled beets will do what you've probably thought was impossible: It will make you love beets!

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..

Before you know it, you'll be making these For the sake of convenience, you can buy pre-shredded carrots and red cabbage, or you can use a box grater or the shredding attachment on a. No need to use a hot water canning method…just whip these up anytime you need them. These pickled vegetables are very versatile and best accompany any meaty main dishes. What I love about these pickled carrots and daikon is that they are so quick to make and its pickling time Currently, I am short on time. Any thoughts on using only baby carrots?