Steps to Prepare Any-night-of-the-week Quick pickled baby carrots and beets

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, quick pickled baby carrots and beets. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Quick pickled baby carrots and beets is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Quick pickled baby carrots and beets is something that I have loved my whole life.

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. Making your own sugar free pickled beets and other veggies is a breeze!

To get started with this particular recipe, we must prepare a few components. You can cook quick pickled baby carrots and beets using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Quick pickled baby carrots and beets:

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

Scrub beets well and cook them in salted boiling water for five minutes. Drain, rinse under cool running water, and If the turnips are one inch or so in diameter, cut them in half through the stem end. If they are a little larger, quarter them. A step-by-step guide for making quick pickled carrots.

Steps to make Quick pickled baby carrots and 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.

If they are a little larger, quarter them. A step-by-step guide for making quick pickled carrots. Fresh, flavorful, and SO easy to make! Add small carrots to a glass jar (or slice into smaller pieces if using large. You're going to love how easy these quick pickled carrots are.

So that’s going to wrap it up for this special food quick pickled baby carrots and beets recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!