Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, carrot pickle. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Find Deals on Carrot Pickle in Condiments on Amazon. These pickled carrots are just as easy as homemade dill pickles. All you need to do is make a brine (water + spices + sugar + salt), heat it up, and pour it over your veggies.
Carrot Pickle is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Carrot Pickle is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have carrot pickle using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Carrot Pickle:
- Take 1/2 kg Carrots
- Prepare 10-12 curry leaves
- Prepare 10 cloves garlic (sliced)
- Take 8 Green chillies (deserved and slit)
- Get 1/2 cup vegetable oil
- Make ready to taste Salt
- Take 3 tsp sugar
- Make ready to be grounded to a paste using 3/4 cup vinegar
- Get 6 Kashmiri red chillies
- Make ready 1 Green chilli
- Get 1 tsp mustard seeds
- Make ready 1 tsp cumin seeds (jeera)
- Take 1/4 tsp fenugreek seeds
- Prepare 1 small pod garlic (Around 13 to 14 cloves)
- Prepare 10 black peppercorns
- Take 1/2 " ginger
- Prepare 1/2 tsp turmeric
In most Andhra homes, a typical meal always consists of a hot pickle to go with rice and dal. We make pickles with many kinds of veggies like Carrot, cabbage, beetroot, Cauliflower, tomato, drumstick and even with leafy greens like gongura. carrot pickle recipe instant carrot pickle recipe with step by step photo and video recipe. basically, gajar ka achar is a great condiment served with the meal. traditionally, pickles are prepared by vegetables or fruits which are than marinated with salt water and indian spices. however, gajar ka achar is an instant version of. Choosing the right carrot for pickling, sanitizing the jars, and setting up the canning equipment means the difference between a good jar of pickled carrots and a bad one.
Instructions to make Carrot Pickle:
- Scrape outer skin of the carrots, trim off the ends and wash. Divide each carrot into 2"lengths, then halve or quarter the pieces lengthwise to achieve equal size 2" length strips of 1/4" thickness.
- Deseed and slit green chillies and slice garlic. Set aside.
- Grind the ingredients under TO BE GROUND to a smooth paste along with vingar. Set aside.
- Heat oil in a pan. Add curry leaves and sliced garlic. Cook for 3 to 4 mins.
- Next add the ground Masala and fry till the oil seperates. Then add the carrots and fry for another 5 to 10 mins.
- Add the green chillies and fry for some more time. Add salt
- Cover and cook on slow heat, till the carrots till tender and crisp. Once cooked add sugar and mix.
- Once cooked and cooled, store in a glass airtight jars.
- Note: please don't use water. Adjust oil, salt, sugar and vinegar according to taste.
Carrot Pickling Preparation When deciding which carrots to use for pickling, make sure you pick ones that are crisp and fresh with a bright orange color. I only make my pickled carrots with salt. These sound like the brine for pickled beets except for the mustard seed. The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. —Cecilia Grondin, Grand Falls, New Brunswick Pickled carrots and other vegetables are the ideal foil to a meal of rich and tender pulled pork or beef, a match made in heaven. I'm also quite fond of eating pickled veggies with a couple of fried eggs.
So that’s going to wrap it up with this exceptional food carrot pickle recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
