A pickled carrot is a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by immersing the carrots in an acidic solution or through souring by lacto-fermentation. Pickled carrots are often served with Vietnamese cuisine including Bánh mì or as a component in an appetizer.
Are pickled carrots good for you?
There are many health benefits of pickling, but the most talked-about benefit is the fact that they are probiotic. Because of the fermentation process, they are good sources of bacteria that can help to balance and maintain beneficial gut flora.
How long until you can eat pickled carrots?
Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development. Table 1. Recommended process time for Pickled Carrots in a boiling-water canner
- ½ cup olive oil.
- 1 tbsp. mustard seeds.
- 1 tsp jeera seeds.
- 1 tsp Hing.
- ½ tsp turmeric powder.
- ½ tsp dhania powder.
- ½ tsp jeera powder.
- 1 tbsp. ginger and garlic powder.
- 7 green chilies.
- Non-braising ingredients:
- 8 large carrots, grated.
- Salt to taste.
- 50g pickle masala.
- 2½ tbsp. light brown sugar.
- ½ cup apple cider vinegar.
Heat the oil in a pot until hot.
Add the mustard seeds and allow them to start popping.
Add the rest of the braising ingredients and allow everything to infuse. When you start to smell the jeera seeds then you know it is time to remove from the heat.
Set aside. In another bowl, mix all the non-braising ingredients together until everything is well combined.
Pour the pot contents over the bowl ingredients.
Mix well so that the oil coats everything.
Use immediately, or bottle and store overnight in the fridge to allow the ingredients to come to their full flavor.
Prepared, tried, and tested Bobby Swanson