Skip to main content
Wine And Drink
You are here
» Carrot Pickle
Carrot Pickle Recipes
GETTING READY 1 To make the pickle remove the seeds and thinly slice the cucumber use a mandolin if possible . 2 Slice the carrot and daikon fine. 3 Add little salt cucumber carrot and daikon for 2 hours then discard water and wash salt off under cold tap. 4
Grilled Barracuda With Cucumber Carrot And Daikon Pickle
Prepare jars and lids for canning. Pare carrots. Assemble Salad Maker with Crinkle Cut or Thick Slicer Disc and large bowl. Process carrots. Cook carrots until just tender drain. Combine sugar vinegar water and salt in saucepan. Tie spices in cheesecloth bag
Cook carrots in small amount of boiling water until tender. Drain and remove skins. Leave small carrots whole cut larger ones into pieces as desired. Mix sugar vinegar 1 1 2 cups water and the salt in saucepan. Tie spices in a cheese cloth bag add to vinegar
Wash drain and remove skins. Cook carrots until just tender. Leave small carrots whole cut larger ones into pieces as desired. Combine vinegar water sugar and salt. Tie remaining spices in a cheesecloth bag add to vinegar mixture. Boil 5 to 8 minutes. Pack
Peel carrots cut into sticks. Cook in a large amount boiling water covered 15 to 20 minutes. Drain. Meanwhile in large saucepan mix vinegar 1 1 2 cups water sugar and 1 teaspoon salt. Tie spices in cheesecloth bag add to vinegar mixture. Boil 5 minutes. Pack
In 2 quart 2 L microproof casserole cook carrots and water covered for 10 minutes or until carrots are almost tender. Lift out carrots and to reserved liquid add remaining ingredients. Cook uncovered on HIGH 6 minutes or until syrup is slightly thickened. Add
Cook sliced carrots till almost tender. Add a little salt. Saute onions and green .peppers in oil. Boil sugar soup black pepper and vinegar then add vegetables to sauce. Boil for 15 minutes till thick. Pack hot into jars and seal.
Pared Carrot Pickles
Cook carrot and onion slices in 1 cup of water over a low heat for 10 minutes. Drain add all remaining ingredients and simmer gently for 15 minutes. Ladle into 4 sterilized pint jars and seal securely.