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Pickled Carrots Recipe

Diabetic Friendly Recipe

Pickle your own baby carrots! Pickled Carrots are delicious with the additions of dried dill weed and mustard seed. The solution is made of cider vinegar, pickling spices and whole black peppercorns.

Recipe Ingredients

1 pound baby carrots, peeled
1/2 teaspoon dried dill weed
1 teaspoon mustard seed

Pickling Solution:

3/4 cup cider vinegar
1/2 cup water
1/2 teaspoon pickling spices
12 whole black peppercorns

Recipe Directions

Pickled Carrots

Trim carrots so they fit vertically 3/4-inch below the rim of a wide-mouth pint glass jar. In a large skillet, cook carrots in water to cover until crisp-tender, about 5 minutes. Drain.

Loosely pack carrots vertically into a sterilized wide-mouth point glass jar along with dill weed and mustard seed.

In a small saucepan, bring pickling solution ingredients to a boil. Pour hot liquid over carrots to cover. Reserve any extra liquid. Cover and refrigerate. If needed, add reserved liquid after carrots are chilled to keep carrots covered with liquid. Use within one week.

Recipe Note

Don't try to make this vinegar with cloves of garlic. Home preparation does not sufficiently process raw garlic so that it and the vinegar stay fresh.

Variations

Pickled Asparagus:  Follow the recipe for Pickled Carrots, using 1-1/2 pounds pencil-thin asparagus, tough ends timed, in place of the carrots. Cook in boiling water until barely tender, about five minutes. Drain, immerse in ice water, then drain again. Pack asparagus vertically into jar along with four fresh tarragon sprigs in place of the dill and mustard seed. Fill jar with hot pickling solution. Refrigerate; use within one week. Makes ten servings. Per serving: 24 calories, 4 g carbohydrate. Exchanges, free.

Pickled Green Beans:  Follow the recipe for Pickled Carrots, using 3/4 pound small green beans, ends trimmed, in place of carrots. Cook beans in boiling water until just tender, about three minutes. Drain, immerse in water, and drain again. Pack beans vertically in sterilized jar along with two small dried red chile peppers and 1-teaspoon cumin seed in place of the dill and mustard seed. Fill jar with hot pickling solution. Refrigerate; use within one week. Makes ten servings. Per serving: 13 calories, 4 g carbohydrate. Exchanges: free

Pickled Okra:  Follow the recipe for Pickled Carrots, using 3/4-pound fresh okra, about 3-inches long, instead of the carrots. Trim stems, taking care not to cut into the okra itself. Place 1 peeled garlic clove, 1-teaspoon dill seed, 1- teaspoon celery seed, 1/4-teaspoon mustard seed, and one small dried red chile pepper in the sterilized jar instead of the dill weed and mustard seed. Pack okra vertically in jar, stem end up. Fill jar with hot pickling solution. Refrigerate; use within one week. Makes ten servings. Per serving: 13 calories, 4 g carbohydrate. Exchanges, free.

Apricot or Peach Vinegar:  Sterilize two quart glass canning jars with lids. Peel, pit, and coarsely chop 1-1/2 pounds of fresh ripe apricots or peaches. Divide the fruit between the two jars. Add a 3-inch cinnamon stick that has been broken into three pieces to each jar. Fill each jar with about 1-1/2-cup white wine vinegar, making sure the fruit is covered by the vinegar. Run a narrow spatula between the fruit and the jar to remove any air bubbles. Cover and refrigerate for two weeks. Sterilize two 12-fluid ounce decorative vinegar bottles with lid. Strain the vinegar mixture through a fine sieve, then through a coffee filter, discarding the solids. Pour the strained vinegar into the two prepared bottles. Seal and store at room temperature. Use within two months. Once opened, refrigerate. Exchanges: free.

Lemon Rosemary Vinegar:  Sterilize two 12-fluid ounce decorative vinegar bottles with lid. Place 2 fresh rosemary sprigs and 2 long strips of lemon zest in each bottle. In a medium saucepan, bring 3-cups red wine vinegar to a boil. Using a funnel, pour hot vinegar into bottles, dividing equally. Seal and let stand at room temperature for two weeks to develop flavors before using. Use within six months. Once open, refrigerate.

Nutrition Information

Recipe makes 10 servings
Calories: 28; Total Fat: >trace; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 16mg; Carbohydrates: 6g; Fiber: 1g; Protein: 1g

Exchanges:  Free Food

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