If you’ve ever made quick pickled Onions or do them regularly, you’re probably aware of their high benefit-cost ratio.

The flavor and complexity that pickled Onions add to a dish is very high.

Want to add some depth to a simple green salad?

To bring some tangy, delicious flavor to your avocado toast?

Are you adding the flavor of Onions to a veggie burger without the pungency and spiciness of raw Onions?

Quick pickled Onions to the rescue.

Despite their usefulness, the time and effort required to pickle Onions could be higher. So you get many rewards with little work.

I’d like to share some other pickled vegetables, like pickled onions, that bring brightness and flavor to many of my family’s dishes.

First up are these quick pickled carrot strips. If you love pickled things, carrots, and a little spicy or crunch, these simple vegetables are for you.

What is Quick pickled carrot tape?

Quick pickling carrot strips are quick pickling carrots sliced into thin slices.

“Quick kimchi” is also known as refrigerator kimchi. Essentially, these pickles are made by soaking vegetables in a brine of water, vinegar, and salt. They don’t need a canning bath.

This means that quick pickles cannot be sealed for months. You prepare them, put them in the freezer, and eat them all in a few weeks.

On the other hand, these pickles are much less labor-intensive than those in the canning process.

In my experience, pickles are delicious and can be eaten within two weeks.

Why pickles?

What is the purpose of pickling?

First and foremost, taste. Quickly pickled carrots will have a strong salty taste that differs from their natural sweetness when eaten raw.

The second is storage time. Quickly pickled carrot strips will last longer in the refrigerator than raw, grated carrots, giving you more time to liven up your salads, sandwiches, and bowls.

Finally, texture. These pickled carrot strips are a little more tender than raw carrot strips, but they still have some crunch. Think of them as the halfway point between raw and cooked.

The health benefits of carrots

I’m excited about the taste of these carrots and their potential in dishes. But I also like their healthy properties.

Carrots are a source of beta-carotene, which our bodies convert into vitamin A. Vitamin A is associated with protecting healthy vision.

Carrots also contain lutein, an antioxidant that may prevent macular degeneration and loss of vision with age.

In addition to these nutrients, carrots are a good source of vitamin K and vitamin C. They’re also high in fiber, linked to digestion and heart health.

How to make quick pickled carrot tape

Quick pickling of carrots is straightforward. Here.

Step 1: Shave the carrot belt

You don’t need fancy tools or cooking equipment to make the “ribbon” in this recipe.

To create long, thin carrot skins, simply lay the carrot flat on a surface and use a regular vegetable peeler.

You will need three medium carrots to make enough ribbons to fill a small mason jar.

Step 2: Place the ribbon in the pickling container

Speaking of Mason jars, I can pickle at home in 16-ounce gulps.

You can also use smaller glass containers. Just make sure you fill the jar with vegetables, and there will be a little space at the top.

Step 3: Make a pickling solution

Technically, the pickling solution for refrigerated or instant pickles can be cold. However, the curing process is faster when using hot brine.

Next, heat water, vinegar, salt, and a little cane sugar. Pour this mixture over the carrot bands to marinate them.

I also often add mustard seeds to my quick pickles. It adds a bit of interest and complexity, but it’s completely optional.

Step 4: Soak the vegetables in the pickling solution

This step is simple: Pour hot pickling liquid over the carrot strip.

Step 5: Store

At this point, the carrots need only 30 minutes to marinate and serve. They will keep them in the refrigerator for up to two weeks.

What should I do with my pickled carrot belt?

There’s no right or wrong way to taste a good carrot.

Me? First, I use them on sandwiches. The grated carrots easily fall out of the sandwich, but these ribbons stay in place. They add ready-to-eat flavor and good nutrition.

This ribbon is also cute in a grain bowl or salad at lunch. Here are some summer salads I’d like to add them to:

• Creamy macaroni salad
• A protein-rich bean and quinoa salad
• Tofu feta Kale salad
• Spinach and rice salad
• Greek salad with chickpeas

I’d also like to try my favorite chickpea, carrot couscous salad, and pickled carrots instead of grated.

Meal preparation & storage

Once you have prepared the quick-pickled carrot strips, you can store them in the jar or container you used to brine the carrots.

I don’t recommend freezing carrots because the texture changes when thawed.

Again, carrots can be stored in the refrigerator for about two weeks, making them an excellent choice for preparing weekly meals.

Remember: minimum work, maximum reward! Here’s the full recipe.

Ingredients

3 medium carrots, washed and trimmed

1 TSP mustard seeds (optional)

3/4 cup water (180ml)

1/2 cup apple cider vinegar, distilled white vinegar, or unseasoned rice vinegar (120ml)

2 teaspoons sucrose

3/4 teaspoon kosher salt

Instructions

1. Place the carrots on a flat work surface. Using lengthwise force, use a peeler to cut the carrots into thin ribbons. Repeat this process for all carrots. Place the carrot ribbon into a 1 pint / 480ml glass bottle. Add mustard seeds, if desired.
2. Combine water, vinegar, sugar, and salt in a heat-resistant liquid measuring cup. Pour the mixture into a small saucepan and bring to a simmer over medium-low heat or microwave for 2 1/2 minutes.
3. Pour the hot pickling solution onto the ribbon in the jar. Drown them completely.
4. Let the ribbon sit at room temperature for 20-30 minutes. Use immediately, or cover the jar tightly with a lid and store in the refrigerator for up to 2 weeks.