Pickled Baby Carrots and Zucchini Recipe

Name: Pickled Baby Carrots and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled; 16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise; 3/4 cup white-wine vinegar; 1 1/4 cups water; 1/3 cup sugar; five 1/4-inch-thick slices fresh gingerroot; 2 large garlic cloves, halved; 6 fresh tarragon sprigs; 1 teaspoon yellow mustard seeds; 1 teaspoon salt; 3/4 teaspoon dried hot red pepper flakes; *available at specialty produce markets and some supermarkets

Servings: persons

35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled
16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise
3/4 cup white-wine vinegar
1 1/4 cups water
1/3 cup sugar
five 1/4-inch-thick slices fresh gingerroot
2 large garlic cloves, halved
6 fresh tarragon sprigs
1 teaspoon yellow mustard seeds
1 teaspoon salt
3/4 teaspoon dried hot red pepper flakes
*available at specialty produce markets and some supermarkets

1
In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.
2
In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved.
3
Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top.
4
Cool pickled vegetables completely.
5
Wipe rim of jar with a dampened cloth and seal jar with lid.
6
Chill pickled vegetables at least overnight to develop flavor.
7
Pickled vegetables keep, covered and chilled, 1 month.
8
Wash jars in hot suds and rinse in scalding water.
9
Put jars and lids in a kettle and cover with hot water.
10
Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle.
11
Turn off heat and let jars stand in hot water.
12
Just before they are filled invert jars onto a kitchen towel to dry.
13
(Jars should be filled while still hot.)

575

kcal

Calories

133

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled, 16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise, 3/4 cup white-wine vinegar, 1 1/4 cups water, and more.

Yes, Pickled Baby Carrots and Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Baby Carrots and Zucchini

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