These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours. In a few simple steps, an everyday kitchen staple is transformed into a crowd-pleasing ...

They are a source of B vitamins and vitamins C, E, and K. Pickled carrots are also rich in minerals such as magnesium, ...

For the best flavor, serve them within 3–5 days. Always use a clean spoon when picking pickles out to avoid contamination.

Pickles are a traditional way of preserving a bountiful harvest, whether it’s from your garden, a farmers market or the grocery store. And while late summer may find you scrambling for pickle ...

Her pickles have included green beans, gypsy peppers and shallots, and now, in winter, carrots, cauliflower, razor-thin red onion and baby fennel. "I read the vegetables," she says, blanching them ...

from carrots to turnips to beets, in pickling jars lined up on our balcony at the onset of winter. My mother would make these pickles, await the fermentation, which usually took two to three days ...

Transfer the carrots to a platter and sprinkle with the Urfa. Scatter the pickled shallots on top, squeeze the lime over the carrots and serve with the lebneh on the side. Urfa biber (commonly ...

Choose right carrots for the pickle. Wash them in hot water with a pinch of salt first. You have to dry the carrots in the sun after steaming them. Pickles are like that secret ingredient that makes ...