Quick pickled baby carrots and beets. A step-by-step guide for making quick pickled carrots. Baby carrots, ginger, coriander, and dill, all pickled to perfection and in just a day, with this fast method and easy recipe for Quick pickled Ginger Baby Carrots. Baby carrots have to be the sweetest thing I have ever tasted.

Lemon-Pickled Carrots and Beets, a serve-it-with-everything salad from chef Biju Thomas, gets sweet heat from Korean gochugaru. Get the recipe at Food & Wine. Substituting spices: Feel free to substitute an equal amount of other toasted spices such as cumin seeds, dill seeds, fennel seeds, anise seeds, or celery seeds. You can cook Quick pickled baby carrots and beets using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Quick pickled baby carrots and beets

You need 20 of or so fresh baby carrots.
Prepare 1/2 cup of steamed or roasted beets, diced.
You need 1/2 cup of vinegar (white wine, apple cider, coconut, all work).
It's 1/2 cup of water, plus more for blanching the carrots.
You need 1/2 tbs of salt.
You need 1-2 tbs of honey (depending on how sweet you like it).
You need 1/2 of bay leaf.
Prepare 1 of small clove garlic, smashed.
It's 1/2 tsp of yellow mustard seeds, toasted.
You need 1/2 tsp of coriander seeds, toasted.
It's of Fresh dill for garnish, optional.

Add heat with a pinch of red pepper flakes or a few bruised ginger slices. Refrigerator Pickled Beets are a fast and easy way to preserve this delicious and healthy vegetable! Quick pickled beets just like grandma used to make but without the canning. Let's get these pickled beets and carrots going.

Quick pickled baby carrots and beets step by step

Trim ends of baby carrots, then wash them. I peeled mine but not sure that was necessary..
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..
Separately, combine water, vinegar, mustard seeds, coriander seeds, garlic, and bay leaf. Bring to a boil, then dissolve salt and honey in it..
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..
Garnish with dill and serve..

In a flat pan pour in the vinegar and pickling spices. While the spice is simmering, wash and cut the carrots and beets. Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. It's better to have the carrots be a little too crisp than too soft and mushy. Drain carrots and transfer to a large non-reactive bowl.