@@TheAlrightChef hey buddy could you please let me know if carrots are ok to pop in a pan of boiling hot water for 15 minutes once everything is in the jar (last step before putting away in the dark for a couple of weeks) just my preferred method for pickles but haven't done carrots before, thank you!
@@jimmymcgill2557 yeah absolutely! You might want to skip the onion and just pack them in super tight if you are canning just because you don’t really want it above the water line for pressure purposes. Either that or cut the carrots lower and stuff the onion under the taper of the jar. Also, don’t dilute the vinegar, you want that 5% acidity to be full for longer term storage. But you absolutely can water bath and store these with those two edits!
Well, to pickle, you DON’T have to refrigerate, because the lactofermentation DOES’T start without a certain temperature, that is definitely NOT in the fridge 😅
@@mya.phoenix you have to refrigerate unless you plan on canning it. You would also have to leave the vinegar undiluted. Also, that would be fermenting not pickling
I love pickled foods. Glad your brine wasn't all sugar! I've seen so many recipes with cups of sugar in the brine. I thought the vinegar was doing the preserving.
Cut from the same cloth, you and I! I like a little bit of sugar to balance out the flavor for these, but most of the time I don’t use it. Doesn’t need to be so sweet for everything!
@@TheAlrightChefi would like to benefit the fermentation effect too, do you thing it will ferment After a long Time in the fridge ? Or may be let it at room température ? Thank you ❤
@@suzananda I don’t want to speak on that because I truly have no idea I’ve never fermented these. Fermentation probably won’t happen in the fridge though, temps are too cold
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Thank you triple time for a simple and easy pickle recipe. I've never canned or pickled anything, but I'm ready to try your recipe. I'm especially happy because it's for one jar. I'm even ready to eat that onion! 😋😊 Baton Rouge Louisiana ❤
Let’s gooooooo!!! Thank you for taking the time to write a comment, I hope they come out amazing for you!! As a side note to this recipe: if you’re using the Morton/Bassett pickling spice I like to pick out 100% of the allspice balls and then put 1 or 2 balls into the carrots. It’s a very strong spice for how much they put into the jar. Anywho, enjoy and hope to see you back! Onion is the best part ;)
A local restaurant makes their own pickled carrots. Looks like same flavor profile. Will definitely make a couple of jars. They are even good on sub sandwiches, especially meatball marinara subs. 😋
🙌🏽🙌🏽🙌🏽🙌🏽 I most certainly do that too. My favorite is the Maille brand gherkins, their brine is just *chefs kiss* so I’ll throw garlic cloves or onions or literally whatever I have in there when they are done 😂😂
My boyfriend is staying over during vacation and he just told me he loves pickled carrots, RU-vid must be spying on me 😂 those look really good! I'm gonna make them
Good question, no they are not shelf stable. They have to be refrigerated, although you could waterbath/pressure can them if you would like using the same recipe! Keeping them in the fridge will make them last a very, very long time though :) hope that helps!
These pickles are ready in just 5 days and can be used within two weeks under refridgeration. For pickles that last 3-5 years you need to follow indian pickle recipes and do not add water. Just let the veggies mature with salt sugar and spices. Before storage you need to remove as much moisture as possible. Make 5kg batch at once and use it for years. It gets better as it ages just like wine.
Thank you! So if you put them in the fridge unopened they will last a really long time. I had a jar in there Christmas to Christmas and it was fine for that full year. Results may vary but that’s my anecdotal example!
OOOOOOOOOOOMYGOSH TYTYTY! Going to make some atraight away, is it alright to substitute apple cider vinegar chef for the rice vinegar? Also Is it possible to substitute kosher salt for pickling or is pickling salt absolutely necessary? THANX chef!!!
They are my wife’s absolute favorite!! You can use kosher salt, it’s totally fine to do that! I’ve never used Apple cider for these but I’m sure it would be okay :) just don’t forget to dilute it 1:1 with water so it’s not as acidic 👍🏽
@@TheAlrightChef okay then good to know....I'll probably break down and go to the store for the pickling salt and rice wine vinegar maybe also purchase some green beans or asparagus to try along with the carrots which I'm alot like bugs bunny and adore!
Ooooo I have both a spicy green bean and asparagus video I’ll have to post those as well. I LOVE pickled asparagus it’s definitely top 3 best pickled veggies
No such thing! If you wanted to ferment them you could, but I am already using vinegar so no need for the fermentation. These just go right in the fridge and get all their flavor from the brine:) I wonder what these would taste like fermented
This recipe has to be refrigerated as it isn’t “canned” for shelf stability. They last a very long time in the fridge, but I like to say consume in 1-2 months for the best taste but I have had a huge jar of them in my fridge for over a year and they are still crunchy and delicious
@@gayatrepatil3689 my advice would be wrapping the jar in chains and putting a pad lock. Otherwise you’re out of luck. Or similarly, make 35 jars and then it will be hard to eat all of them
It would last longer if you dont add water to it. There is a reason why indian pickles are submerged in oil. Moisture is kept at minimum and plenty of salt is used making hostile environment for bacteria.
You want them to be submerged which is why I use the onion, but since it’s in the fridge it’s not as important as if it was truly “canned” :) I wouldn’t be too concerned with the little tips being above the liquid, they will taste okay :3
Okay so I’m order for you to do that you would need to leave your vinegar undiluted. I was diluting it to 2.5% but you need to leave it at 5% acidity for it to be considered canned and shelf stable. So don’t do 1:1 vinegar/water, you would just use straight vinegar. Hope that helps!
As long as you can hold off eating all of them:) jokes aside, I’ve had a jar in there sealed for a year and they were fine after that time, so do with that info what you will. I try to consume in a few months for best flavor
Any vinegar will do, but the flavor will be different depending on what you use. I like rice vinegar because it’s a very mild flavor profile and gives nice crispness
Absolutely! I wouldn’t dilute the vinegar if you’re going by to can though! You can throw a spoonful of Pickle Crisp in there to keep them super crunchy :3
These are refrigerator only there is no “shelf” life. But if you keep them in the fridge, many many many months! If you can resist eating them for that long :)
Absolutely!!! Can them using your favorite method and they will be shelf stable:) otherwise just toss them in the fridge, I think they taste better cold anyways but that’s just me
As far as I know, to pickle, you DON’T have to refrigerate, because the lactofermentation DOES’T start without a certain temperature, that is definitely NOT in the fridge 😅
We aren’t trying to ferment here, we are trying to make pickles :) although you most certainly could try to do that if you wanted to leave them unrefrigerated
I use pure vinegar and add all the ingredientes, seal the jar right and put it un the microeave for 1 or 2 minutes, it gets superhot, then inleve it in a shaded cool place to rest.
Then they won’t be a little sweet, but totally fine to not use them! I think a little bit of sugar nicely compliments the allspice and clove that is in the spice blend. All personal preference!
Could xylitol be used instead? I'm not supposed to have regular sugar and try to keep my natural sugars to a minimum for teeth and inflammation purposes. So while I could use honey, I'd prefer something like xylitol if possible. I know it doesn't work for some recipes, though, even though it's considered a 1:1 substitute for sugar.
@@CLJlovesmal I wish I could answer that for you friend. I’ve never used it before so I couldn’t tell you for sure, maybe try it out and see how it tastes? You could always just forgo the sugar it’s not a necessary component I just like a little sweetness
Yes! You can water bath them, but you want to cut the carrots lower and stuff the onion under the taper of the jar to keep everything submerged. Also, don’t dilute the vinegar, you want that 5% acidity to be full for longer term storage. But you absolutely can water bath and store these with those two edits!
Green peppers! You know, I never really thought about pickling them but I’m sure you could use this same recipe just swap the carrots for peppers! Try it, let me know how it goes :)
@@theonerandomguy1 Do not add water if you want the pickle to last longer. Just use pure lemon juice and little bit of seasoning (mustard, pepper, dry mango powder etc) and smear it on the carrots. Use oil to store them for years. Eat pickles for just the taste, not like a meal.😂😂😂
You know I absolutely would but I have yet to find the perfect way to cut them in bulk and my hand hurts after knife cutting like 6lbs of carrots for a few jars 😂😂
This preparation is not shelf stable, it would have to be properly pressure or water bath canned. These will last months + sealed in the fridge though!
I don’t want to give you an exact figure, but at the very least a couple of months. I still have a big big jar I made last year and they are still good!
