Best 4 Japanese Pickled Carrots Recipes
Japanese pickled carrots, also known as "tsukemono," are a traditional Japanese side dish made from fresh carrots preserved in a brine or vinegar solution. These pickled carrots are a flavorful and versatile addition to any meal, offering a tangy, slightly sweet, and crunchy taste. The pickling process not only enhances the carrots' flavor but also extends their shelf life, making them a convenient pantry staple. With various recipes available, this article will guide you in finding the best recipe to cook Japanese pickled carrots, ensuring a delicious and authentic culinary experience.
Here are our top 4 tried and tested recipes!
JAPANESE PICKLED CARROTS
Pickles are a big part of Japanese dining. Small dishes of vegetables like daikon, carrots, etc are usually part of a meal. My friend's mother makes this at home and keeps a long time! I use it as a side to my sandwich lunch!
Provided by KaffirLime
Categories Vegetable
Time 23m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Boil water in a medium pot and add about a heaped teaspoon of salt.
- In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil.
- In a separate bowl, grate carrots with a mandolin, about an inch in length.
- When the water starts bubbling, add in the grated carrots to blanch.
- Count to 10.
- Remove carrots and drain.
- Toss carrots into bowl with the 3 ingredients and mix well.
- Add sesame seeds and toss again.
- Let it cool to room temperature.
- Squeeze them into a few medium size jars with the remaining juice.
- Keep refrigerated.
- Stays crunchy and fresh for months!
Nutrition Facts : Calories 145.2, Fat 12.3, SaturatedFat 1.7, Sodium 103.3, Carbohydrate 7.9, Fiber 2.4, Sugar 3.1, Protein 1.7
PICKLED CARROTS AND JALAPENOS
Steps:
- Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.
JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)
Quick and easy side dish to made that is extremely healthy and bursting with flavor!
Provided by Alex Mei
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
- Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.9 g, Fat 1.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 329.4 mg, Sugar 7.2 g
PORK KATSU WITH QUICK CARROT PICKLES
_Tonkatsu_-deep-fried breaded pork-is a European-inspired dish that evolved during the late 19th century in Japan. Here, the pork is pounded thin and simply panfried. Pickled carrots offer a cool bite.
Provided by Kay Chun
Time 20m
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Whisk together vinegar, water, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.
- Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.
- Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).
- Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining tablespoon oil if necessary. Drain briefly on paper towels and serve with carrot pickles.
Tips:
- Select fresh, crisp carrots for the best results.
- Cut the carrots into thin, even slices or julienne strips for uniform pickling.
- Use a combination of rice vinegar, sugar, salt, and seasonings to create a flavorful pickling liquid.
- Bring the pickling liquid to a boil, then let it cool slightly before pouring it over the carrots.
- Pack the carrots tightly into a jar or container, making sure they are completely submerged in the pickling liquid.
- Store the pickled carrots in a cool, dark place for at least 24 hours before eating, allowing the flavors to develop.
- Experiment with different seasonings and ingredients, such as ginger, garlic, chili peppers, or sesame seeds, to create unique variations of pickled carrots.
Conclusion:
Japanese pickled carrots are a delicious and versatile side dish that can be enjoyed as a snack, condiment, or ingredient in various dishes. They are easy to make and can be customized to your taste preferences. With their vibrant color, tangy flavor, and crunchy texture, Japanese pickled carrots add a delightful touch to any meal or occasion. Whether you are a seasoned pickle enthusiast or new to the world of fermented foods, this recipe provides a simple and delicious way to enjoy this healthy and flavorful treat. So, gather your ingredients, follow the steps, and experience the delightful taste of Japanese pickled carrots!
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