Best 5 Refrigerator Rainbow Carrot Pickles Recipes

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The vibrant hues of a rainbow carrot pickle jar are a delightful sight, adding color to any pantry. Refrigerator pickles are a delightful blend of flavors and textures, offering a quick and easy way to preserve your fresh rainbow carrots. With a simple combination of vinegar, sugar, and spices, you can create a tangy and flavorful pickle that can be enjoyed as a snack or as part of a meal. From classic dill pickles to spicy bread-and-butter pickles, there's a rainbow carrot pickle recipe for every taste and occasion. So, gather your ingredients, sterilize your jars, and get ready to embark on a pickling adventure that will yield a delicious and colorful treat.

Here are our top 5 tried and tested recipes!

REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT



Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It image

Provided by Ted Allen

Time 40m

Yield 2 quarts

Number Of Ingredients 14

10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (if you have 'em)
6 Kirby cucumbers, quartered lengthwise
6 young spring carrots, peeled and cut in half lengthwise
1 handful large scallion pieces or green beans
A few pieces of cauliflower to tuck wherever they'll fit
4 small hot red chiles or 2 jalapenos

Steps:

  • In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  • In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
  • Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

EASY REFRIGERATOR PICKLES



Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

  • Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

FRESH REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT



Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It image

This light brine works great with many foods: cucumbers, of course, but also carrots, turnips, onions, green beans, asparagus, jalapeno chiles, even apples. And your pickles will last for weeks in the fridge (where you MUST keep them at all times or the pickles will go bad). Don't skip the step of simmering the garlic; this cooks out sulfur compounds that otherwise will cause the cloves to turn a harmless but very unappetizing blue-green color from the acid in the vinegar.

Provided by Ted Allen

Categories     condiment

Time 2h50m

Yield 8 cups

Number Of Ingredients 13

6 cloves garlic, peeled
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (if you have 'em)
Several sprigs fresh dill
2 cups white vinegar
1 tablespoon salt
6 medium carrots, halved lengthwise
6 kirby cucumbers, cut lengthwise into quarters
4 hot red chiles or 2 jalapenos, whole or (for more heat) halved
4 scallions, white parts only

Steps:

  • In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  • In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
  • Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

CARROT AND CUCUMBER REFRIGERATOR PICKLES



Carrot and Cucumber Refrigerator Pickles image

Serve these easy pickled veggies alongside sandwiches or hamburgers and hot dogs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 quart

Number Of Ingredients 9

2 cucumbers, ends trimmed, cut into 1/8-inch-thick rounds
4 carrots, peeled and cut into 1/8-inch-thick pieces
1/2 cup sugar
1 cup white-wine vinegar
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon whole black peppercorns

Steps:

  • In a large glass jar or bowl, arrange alternating layers of cucumbers and carrots. In a small saucepan, combine sugar, vinegar, the water, salt, mustard seeds, celery seeds, and peppercorns. Bring mixture to a boil over medium-high heat; cook, stirring constantly, just until sugar dissolves.
  • Remove from heat; pour mixture over vegetables, and let cool completely. Cover tightly, and refrigerate at least 24 hours before serving.

PICKLED RAINBOW CHARD



Pickled Rainbow Chard image

Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 8 servings.

Number Of Ingredients 8

2 bunches rainbow Swiss chard
1 small onion, halved and sliced
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1 cup sugar
1 cup cider vinegar
1/3 cup water

Steps:

  • Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed. , In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 211mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

  • Choose the right carrots: Select firm, brightly colored carrots for the best flavor and texture.
  • Use a variety of colors: Rainbow carrots add a beautiful pop of color to the pickles.
  • Slice the carrots thinly: This will help them to pickle evenly.
  • Use a flavorful brine: The brine is what gives the pickles their flavor, so make sure to use a combination of spices and seasonings that you enjoy.
  • Let the pickles sit for at least 24 hours: This will give them time to absorb the flavors of the brine.
  • Store the pickles in the refrigerator: The pickles will keep for up to 2 weeks in the refrigerator.

Conclusion:

Rainbow carrot pickles are a delicious and easy way to enjoy fresh carrots. They are perfect for snacking, adding to salads, or using as a condiment. With a variety of flavors and colors, these pickles are sure to please everyone at your next gathering. So next time you have a bunch of carrots on hand, give this recipe a try!

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