Marinated Carrots
Instructions. Add carrots to a large mason jar or glass container. Set aside. To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
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Give the marinade a taste and feel free to add a bit of this or that to suit your taste. Transfer the carrots to a bowl and pour the marinade over. Mix well and let the carrots macerate for at least an hour, preferably several, mixing from time to time. Serve in a bowl or dish, pouring any remaining marinade over all.
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Mash the garlic and spices in a mortar and pestle until it makes a paste. (image 2) Slice the cooled carrots into coins. (image 3) Mix the garlic paste with the carrots, then cover with equal parts of vinegar and water. (image 4) Marinate the carrots in the fridge for at least 4 hours, then drain. (image 5) Drizzle with olive oil and sprinkle.
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Place the carrots in a large saucepan with enough water to cover. Bring to a boil, and cook until nearly done. Drain, and transfer to a large bowl. Add onion and green pepper strips to the same bowl. While carrots are cooking, mix tomato soup, oil, vinegar, sugar, salt, pepper, mustard and ketchup together in a medium sized bowl.
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Add any additional vinegar and water in equal amounts until the carrots are covered. Place a lid on the bowl and place them in the fridge to marinate for at least 4 hours. Remove the marinated carrots from the fridge, drain the vinegar and water. Place in a serving bowl and drizzle with olive oil before serving.
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Drain very well while they cool. Prepare the dressing by crushing the garlic in a mortar (remove the center of the garlic), chopped parsley, Spanish paprika, whole cumin, and salt. Add the oil and vinegar to the mash and mix well. Dress the already-cooked carrots with this dressing and mix.
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Add the white vinegar, oil, garlic powder, seasoned salt, salt, and fresh parsley. Place the lid on and give them a good shake to mix the seasonings. Refrigerate. The carrots take several hours to 24 hours to marinate. You can leave the pickled carrots at room temperature but they will not be as crisp and crunchy.
Carrots Carrots chriscook04 Flickr
Cut the carrot noodles to make them shorter and transfer them to a medium-sized bowl. Chop onions finely and grate the garlic. Saute onion in a skillet over a medium heat until golden. Then combine the fried onion and fresh garlic with the carrots. Add apple cider vinegar, salt, and spices to the carrot noodles.
Pickled Carrots »
Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or.
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Instructions. Steam the carrots and chill overnight. Add the remaining vegetables with the carrots in a large bowl. Combine the dressing ingredients in a separate bowl and pour over the vegetables. Chill in a covered container.
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Bring a pot of salted water to a boil. Add carrots and cook until just tender, roughly 3 minutes. Remove from heat and drain immediately. In a large bowl, whisk together olive oil, vinegar, garlic, lemon juice, red onion, parsley, mustard, sugar, salt and pepper.
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Make a miso butter marinade: Mix butter, white miso paste, honey, and rice vinegar together — it should be slightly sticky, but liquidy. Coat the carrots with the marinade: Cut the carrots into bite-size pieces, coat them with the miso marinade, and lay flat in a single layer on a rimmed baking sheet. Roast the carrots: Bake in a preheated oven at 425°F for 30 to 35 minutes, flipping them.
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Instructions. Place the shredded carrots in a large mixing bowl. Add salt, sugar (optionally), paprika, cayenne pepper, ground coriander seeds, pressed garlic, black pepper and vinegar. Mix really well and taste. Adjust for salt and vinegar if needed. Heat oil in a medium size sauce pan over high heat.
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Directions. Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper. Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium.
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Drain and place carrots in a large dish and arrange peppers and onions on top. In another bowl, mix the soup, oil, sugar, vinegar, Worcestershire, mustard, salt and pepper. Pour over the carrot mixture. Cover and refrigerate for at least 12 hours. Serve the vegetable mixture hot or cold.
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Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots. While the carrots are cooking, combine the vinegar, oil, tomato soup and.
