Recipes

Recipe: Pickled Beets and Carrots

Picked Beets and Carrots: 3ten.ca

Pickled beets and carrots – a bit of spice for your tastebuds. A co-worker gave me some fresh garden beets and carrots and I thought I’d try my hand at pickling them. The Spice Merchant has some very fragrant pickling spices so I thought, let’s do this! Okay, here we go.

Ingredients

  • 2 cups of white vinegar
  • 1 tablespoon of pickling spice
  • 3 cups of fresh carrots
  • 3 cups of fresh beets

First up, gather all of your ingredients and wash two mason jars. Let’s get these pickled beets and carrots going.

Picked Beets and Carrots: 3ten.ca

Picked Beets and Carrots: 3ten.ca

Picked Beets and Carrots: 3ten.ca

In a flat pan pour in the vinegar and pickling spices. Bring to a boil and then simmer for about 15 minutes.

Picked Beets and Carrots: 3ten.ca

While the spice is simmering, wash and cut the carrots and beets. I left my beets uncooked for added texture and crunch. They turned out well so it’s worth a try.

Picked Beets and Carrots: 3ten.ca

Picked Beets and Carrots: 3ten.ca

Layer the carrots in one jar and the beets in the other.

Picked Beets and Carrots: 3ten.ca

Now, cover with the pickling spice. I left all of my spice in the jar for added heat. If you’re not looking for a lot of heat in the pickling, then strain out the spices before filling the jars.

Ensure you cover all the carrots and beets.

Picked Beets and Carrots: 3ten.ca

Picked Beets and Carrots: 3ten.ca

Done – you now have pickled beets and carrots. Put in the fridge for at least 24 hours before you eat them. Also, they will keep up to 3 weeks.

Picked Beets and Carrots: 3ten.ca

These pickled beets and carrots are delicious. We eat them for lunch or snack on them when dinner is taking longer than expected. Overall, they are good. Thanks so much for stopping by and enjoy your Friday! See you again soon.

Recipe

Recipe: Pickled Beets and Carrots
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 jars
Ingredients
  • 2 cups of white vinegar
  • 1 tablespoon of pickling spice
  • 3 cups of fresh carrots
  • 3 cups of fresh beets
Instructions
  1. First up, gather all of your ingredients and wash two mason jars.
  2. In a flat pan pour in the vinegar and pickling spices. Bring to a boil and then simmer for about 15 minutes.
  3. While the spice is simmering, wash and cut the carrots and beets. I left my beets uncooked for added texture and crunch. They turned out well so it's worth a try.
  4. Layer the carrots in one jar and the beets in the other.
  5. Now, cover with the pickling spice. I left all of my spice in the jar for added heat. If you're not looking for a lot of heat in the pickling, then strain out the spices before filling the jars. Ensure you cover all the carrots and beets.
  6. Done. Put in the fridge for at least 24 hours before you eat them. Also, they will keep up to 3 weeks.

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