Asian Quick Pickled Carrots Recipe: Easy Recipe for Asian Pickled Carrots (2024)

FAQs

What to eat with Asian pickled vegetables? ›

These Vietnamese-style pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, barbecued meats, fish tacos, etc.

The first step in making pickling carrots is to wash and peel them. In theory, you could pickle your carrots without peeling them. But unless the carrots are young and small, the skins can taste bitter, so I recommend peeling all but the smallest before pickling.

After boiling for 5 minutes, remove the pot from the heat and carefully transfer the vegetables and all of the brine into jars or another heat-proof container. Store the pickled carrots in an air-tight container in the refrigerator for 3-4 weeks.

Carrots themselves are rich in beta-carotene, a precursor to vitamin A, essential for maintaining healthy vision, skin, and immune function. The pickling process enhances the nutritional profile by introducing probiotics—beneficial bacteria crucial for gut health.

In Chinese, zha cai literally means “pressed vegetables.” More than a hundred different varieties of Chinese pickles exist, including cabbages, radishes, and plums—but this is only one I know literally named after said pickling process, like how a pickled cucumber is simply called a pickle.

Kimchi is a traditional spicy pickled vegetable dish in Korea. While it's usually made with cabbage, there are more than a hundred kimchi varieties, using everything from cucumbers and radishes to eggplants and pumpkin blossoms.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

Sugar in pickling is used to balance the tartness of the vinegar. Although the sugar can be eliminated from pickle recipes, the pickles are likely to be too sour. Note: Under no circ*mstances should the amount of vinegar be decreased or diluted to compensate for less sugar.

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

Why do pickled carrots turn white? ›

It's not dangerous! Some vegetables, like beans or pickles, will turn the brine white in a few days. This means that the good bacteria are doing their job!

I love adding chopped pickled carrots to a simple green salad for bold, bright flavor. Add them to a grain bowl. Try one of these rice bowl recipes, or build your own bowl with a grain, protein, fresh vegetables, and pickled carrot slices!

Pickled beets are a staple across many Eastern European countries, where they're served in salads or as a side dish, but they're also particularly popular in the US. They can be fermented or quick-pickled with vinegar, and they're a great source of fiber, antioxidants, vitamin C, folate, and B vitamins.

Can you eat pickles every day? Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

“The pickles that are beneficial for your gut health are the fermented ones, made by brining them in salt rather than vinegar,” says Dr. Oppezzo. “While vinegar pickling is a common method, true fermentation in brine enriches them with beneficial probiotics for your gut.

How to serve Chinese pickled cucumbers. My favorite ways to serve these pickled cucumbers are: As an appetizer to your meal, accompanied by rice and other courses. Top them on congee and noodles with runny soy sauce eggs and a drizzle of homemade chili oil for a quick snack.

People eat the small dishes of Chinese pickles and some snacks to drink and chat. Chinese people can also eat pickles as a dish with steamed rice when they do not have many dishes. Chinese pickles are used as ingredients to cook the food as flavor base.

Tsukemono are Japanese pickled vegetables. They are often served with rice as a condiment or in bars with drinks. (pickles make people thirsty!) All sorts of vegetables can be made into tsukemono, including baby eggplant, cucumbers, or even chayote squash, but one of my favorites to make is Daikon radish.

A pickle next to a sandwich, alongside charcuterie on a cheeseboard, sliced on top of a hamburger, fried with creamy ranch, and chopped into relish on a hotdog. These classic pickle pairings have stood the test of time, and even the pickle skeptics welcome pickles in these cases.