PICKLED DILL CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
- Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
- Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
SPICED ROASTED CARROTS
Jazz up carrots with cumin, coriander and fresh dill.
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Toss the carrots on a rimmed baking sheet with the oil, cumin, coriander, 1 teaspoon salt and a few grinds of pepper until the carrots are well coated. Spread out in a single layer and roast until tender, stirring the carrots about halfway through the cooking time, about 40 minutes. Transfer the carrots to a serving platter and sprinkle with the dill.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PICKLED DILLY CARROTS RECIPE
Steps:
- Bring a small pot of water to a boil in which to blanch the carrots.
- Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
- Peel carrots and trim to fit jars. Cut into thin sticks.
- When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you're making them as refrigerator pickles.
- When time is up, remove carrots from water and run under cold water to stop cooking.
- Combine vinegar, water and salt in a small saucepan and bring to a boil.
- Place spices and garlic cloves into the bottom of the jar or jars.
- Pack carrots sticks upright in jar(s).
- Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
- Tap jar(s) gentle to remove air bubbles.
- Wipe the rims and apply the lids and rings.
- If you're canning the pickles, process them for 10 minutes in a boiling water bath.
- When time is up, remove jar(s) from canner and let cool.
- Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
- Let pickles rest in pickling liquid for at least 48 hours before eating.
Nutrition Facts : Calories 24 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, Sodium 454 mg, Sugar 2 g, Fat 0 g, ServingSize makes enough for 1 pint and a half jar or 2 12-ounce jelly jars, UnsaturatedFat 0 g
TAQUERIA-STYLE SPICY PICKLED CARROTS
Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
- Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
- Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
- Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g
CARROTS WITH DILL
Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.
Nutrition Facts :
SPICED GLAZED CARROTS WITH DILL
This recipe, taken from North African Cooking, by Walden, is a twist on traditional Tunisian Mzoura.
Provided by Linky
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients into saucepan; cover with water.
- Bring to boil, simmer about 12 minutes, until carrots are tender and liquid has evaporated. (Shake pan so carrots don't stick.).
- Garnish with dill.
Nutrition Facts : Calories 175.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 179.7, Carbohydrate 17.9, Fiber 4, Sugar 11.6, Protein 1.5
MAPLE DILL CARROTS
This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor.
Provided by Laura Cotnoir
Categories Side Dish Vegetables Carrots
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 400.7 mg, Sugar 11.1 g
DILL-SPICED CARROTS
Provided by Ruth A. Matson
Categories Herb Side Carrot Sour Cream House & Garden
Yield Serves 4
Number Of Ingredients 5
Steps:
- Scrape and trim the carrots and quarter them lengthwise. Simmer them in the dill pickle juice until they can be easily pierced with a fork, about 20 to 25 minutes. They will not soften, but will stay pleasantly crunchy. Chill overnight in the pickle juice.
- To serve, drain off the liquid and sprinkle the herbs on the carrots. Pass the sour cream in a separate bowl. Dill-Spiced Carrots should not be served on lettuce, but used as a salad garnish for cold chicken or a platter of cold cuts.
ROASTED SPICED CARROTS & LABNEH
Serve roasted spiced carrots on a deliciously creamy, cool bed of thick labneh (strained yogurt). In this recipe you can make your own labneh
Provided by Esther Clark
Categories Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Spoon the natural yogurt into the middle of a double layer of muslin, then tie the ends at the top using kitchen string. Hang the muslin sack over the tap and leave to drain into the sink overnight.
- The next day, tip the labneh into a bowl and stir in ½ tsp fine sea salt and most of the dill.
- Heat the oven to 220C/200C fan/gas 8. Toss the carrots, olive oil, za'atar and coriander seeds together on a baking sheet and arrange in a single layer. Roast for 15-20 mins, or until tender. Season.
- Spread the labneh over a serving plate and top with the carrots. Scatter with the rest of the dill, then drizzle with extra virgin olive oil and sprinkle over some chilli flakes, if using. Serve with crusty bread.
Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
SPICED CARROTS
Carrots cooked in wine with raisins and spices.
Provided by Beth Bean Fox-Ebert
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
- Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g
SPICED CARROTS
These are a wonderful change from carrots with butter only. I have a hard time getting my kids to eat carrots, but they love them this way!
Provided by Lois M
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Steam carrots until tender crisp.
- Drain.
- Add remaining ingredients.
- Stir until butter is melted through.
- Can be re-heated when ready to serve.
Nutrition Facts : Calories 407.2, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 276.1, Carbohydrate 52, Fiber 3.1, Sugar 43.3, Protein 1.6
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