Want a Recipe for Pickiling Carrots

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

bracconiere

Jolly Alcoholic
HBT Supporter
Joined
Jan 19, 2018
Messages
13,056
Reaction score
5,861
Location
S.AZ
@Yooper lol, i just realized there's not many threads in this forum....

can you enlighten me to how to pickle carrots? i've been only getting about 3000-4000 IU's of vitamin A recently. basicly bare minimum, and carrots are cheap. i think if i pickle them i can turn the IU's to 11, for very few calories! :mug:
 

bernardsmith

Well-Known Member
Joined
Jul 10, 2012
Messages
5,344
Reaction score
1,802
Location
Saratoga Springs
I would simply add washed and gently scrubbed fresh carrots to a 5 % brine solution and to that brine add some pickling spices such as garlic, peppercorns, perhaps some bay leaves and possibly dill leaves (whatever flavors you like: it's the brine that encourages the lacto bacteria and inhibits bacteria that we disprefer). I would cut the carrots into small pieces or use "baby carrots" .I suspect that brining will go faster with smaller pieces.

Don't make the brine too too strong. A too concentrated salt solution will inhibit the growth of the bacterial colony you want.

Pickle them on your countertop (not the fridge) and taste after a week. If the pickle flavor is strong enough , refrigerate to inhibit further fermentation. If not strong enough you can leave for another few days and taste again. Not sure about carrots but i generally add tannin to anything I pickle. The tannin helps keep everything more crisp. But carrots are not likely to become mushy
 
OP
bracconiere

bracconiere

Jolly Alcoholic
HBT Supporter
Joined
Jan 19, 2018
Messages
13,056
Reaction score
5,861
Location
S.AZ
so that'd be like 90g's salt for a half gallon masson jar? would i be able to use potassium chloride?
 

bernardsmith

Well-Known Member
Joined
Jul 10, 2012
Messages
5,344
Reaction score
1,802
Location
Saratoga Springs
yup , close enough. (200 g to one gallon or 4 Liters) I don't know about K Cl as salt. Would you use that to add to french fries or to bread dough? Na Cl is table salt. I would use an iodine-free table salt and without any anti-caking compounds. The kinda salt that you would use in cheese making.
 
Last edited:

DBhomebrew

Well-Known Member
Joined
Jun 18, 2020
Messages
285
Reaction score
338
Location
St Louis, MO
I use 3% brine with kosher salt. Carrots cut into spears, packed into mason jar vertically. Garlic, peppercorns, ginger are delicious. Great for bloody mary stirrers.

When I was living in AZ my countertop was too warm most of the year. You're looking for 65-70.
 
OP
bracconiere

bracconiere

Jolly Alcoholic
HBT Supporter
Joined
Jan 19, 2018
Messages
13,056
Reaction score
5,861
Location
S.AZ
When I was living in AZ my countertop was too warm most of the year. You're looking for 65-70.

thankfully i'm prepared! lol


so i take really in a round about way all i'm doing is sorta soaking them for a week in salt water? with whatever i think will taste good?

ginger does sound like it would meld with carrot good!
 

Sammy86

Still thirsty
Lifetime Supporter
Joined
Jan 28, 2013
Messages
2,489
Reaction score
1,326
thankfully i'm prepared! lol


so i take really in a round about way all i'm doing is sorta soaking them for a week in salt water? with whatever i think will taste good?

ginger does sound like it would meld with carrot good!
My great grandma use to pickle carrots with ginger...insanely good dude!
 

DBhomebrew

Well-Known Member
Joined
Jun 18, 2020
Messages
285
Reaction score
338
Location
St Louis, MO
Really more than a week, especially the first batch. In subsequent batches you can add a teaspoon or so of the previous brine as a starter. The longer you give the beasties to work the more starches and sugars are broken down before you put them in your gut. Flavor-wise, you'll go all the way through the spectrum from barely sour, half-sour, full-sour.
 
OP
bracconiere

bracconiere

Jolly Alcoholic
HBT Supporter
Joined
Jan 19, 2018
Messages
13,056
Reaction score
5,861
Location
S.AZ
oh, about the lid...i'm thinking like a dish cloth and rubber band on top? sorry if i sound like a total newbie. but i am....
 

DBhomebrew

Well-Known Member
Joined
Jun 18, 2020
Messages
285
Reaction score
338
Location
St Louis, MO
I like them at about that long. It's definitely one of those 'your mileage will vary' things. The important things are to get the salt concentration right and keep the veggies under the surface. That stuff will keep you safe. Everything else is by personal preference.
 

DBhomebrew

Well-Known Member
Joined
Jun 18, 2020
Messages
285
Reaction score
338
Location
St Louis, MO
Check out some lacto fermentation info sources. Culturesforhealth.com is one. There are many others.
 

bernardsmith

Well-Known Member
Joined
Jul 10, 2012
Messages
5,344
Reaction score
1,802
Location
Saratoga Springs
You can use a dishcloth or a coffee filter or if you want and are able - you can drill a hole in a mason jar lid, insert a grommet and press home an airlock (filled with water) or you can simply place the jar lid atop and screw very loosely and "burp" every day or so.
 

bernardsmith

Well-Known Member
Joined
Jul 10, 2012
Messages
5,344
Reaction score
1,802
Location
Saratoga Springs
so if i really want to pucker up, give em a month?
I don't know that they are mouth puckeringly bitter. They are sour (or half sour or.. ) But sour is not bitter. Lactic acid is a gentler acid than ascetic or malic or even tartaric. When was the last time a red wine you made that went through MLF was mouth -puckeringly bitter?
 
OP
bracconiere

bracconiere

Jolly Alcoholic
HBT Supporter
Joined
Jan 19, 2018
Messages
13,056
Reaction score
5,861
Location
S.AZ
When was the last time a red wine you made that went through MLF was mouth -puckeringly bitter?
i've never made wine, so never... ;)


I don't know that they are mouth puckeringly bitter. They are sour (or half sour or.. ) But sour is not bitter. Lactic acid is a gentler acid than ascetic or malic or even tartaric.
i didn't say bitter? at any rate, bitter, sour, tart....i'm going to give em a month, and hope to tang-chung! ;)
 

Mark3885

Supporting Member
HBT Supporter
Joined
Jun 2, 2015
Messages
95
Reaction score
42
Location
Cattaraugus
I pickle carrots , cauliflower, broccoli, eggs, anything can be pickled. I used half white vinegar and half water , put in a few slices of hot peppers , jalapeños, banana peppers, spices , pepper corns , pickling spice cloves , its endless
 
OP
bracconiere

bracconiere

Jolly Alcoholic
HBT Supporter
Joined
Jan 19, 2018
Messages
13,056
Reaction score
5,861
Location
S.AZ
I pickle carrots , cauliflower, broccoli, eggs, anything can be pickled. I used half white vinegar and half water , put in a few slices of hot peppers , jalapeños, banana peppers, spices , pepper corns , pickling spice cloves , its endless
Does that still allow for lacto fermentation?

as far as i know, those are refrigerator pickles...
 

pc_trott

Supporting Member
HBT Supporter
Joined
Jan 8, 2020
Messages
80
Reaction score
66
Location
Coos Bay
oh, about the lid...i'm thinking like a dish cloth and rubber band on top? sorry if i sound like a total newbie. but i am....
I use these lids for making pickles and kraut and the like. (I have no connection to the company, just a satisfied customer.)


Their site also has recipes for lots of pickled veggies and the like.
 
OP
bracconiere

bracconiere

Jolly Alcoholic
HBT Supporter
Joined
Jan 19, 2018
Messages
13,056
Reaction score
5,861
Location
S.AZ
I use these lids for making pickles and kraut and the like. (I have no connection to the company, just a satisfied customer.)


Their site also has recipes for lots of pickled veggies and the like.
look neat, i'm thinking i'd HAVE to use a starter with them? being they pull a vacuum?
 

pc_trott

Supporting Member
HBT Supporter
Joined
Jan 8, 2020
Messages
80
Reaction score
66
Location
Coos Bay
look neat, i'm thinking i'd HAVE to use a starter with them? being they pull a vacuum?
No starter required. I mostly make sauerkraut, and the only ingredients are cabbage, caraway seeds, and salt. The lids come with a vacuum pump to put the contents under a vacuum while fermentation is getting underway, to inhibit the growth of any aerobic bacteria. The only vegetables I've had trouble with during fermentation are tomatoes; I got a yeast infection that probably wouldn't have been bad to eat, but was very unsightly (the tomatoes were covered with a gray yeast coating. I gave them the heave, and haven't tried tomatoes again.)
 
OP
bracconiere

bracconiere

Jolly Alcoholic
HBT Supporter
Joined
Jan 19, 2018
Messages
13,056
Reaction score
5,861
Location
S.AZ
wekk next time i buy groceries, i'm buying a couple bags of baby carrots for sure. if i have luck with a dish cloth, i'll have to seriously consider the vacuum lids... not too much money...
 

DBhomebrew

Well-Known Member
Joined
Jun 18, 2020
Messages
285
Reaction score
338
Location
St Louis, MO
All the little beasties you're hoping will come to party are hopping a ride on the vegetables, not so much collected from the air. Best to use good quality organic where they haven't been killed off yet.

Baby carrots aren't really. They're normal carrots run through the tumbler down to size. Get the bag of full-size organics. Scrub them good, but leave some of the skin. That's where the good stuff is. Little beasties to get the party going and vitamins for you.
 
OP
bracconiere

bracconiere

Jolly Alcoholic
HBT Supporter
Joined
Jan 19, 2018
Messages
13,056
Reaction score
5,861
Location
S.AZ
All the little beasties you're hoping will come to party are hopping a ride on the vegetables, not so much collected from the air. Best to use good quality organic where they haven't been killed off yet.

Baby carrots aren't really. They're normal carrots run through the tumbler down to size. Get the bag of full-size organics. Scrub them good, but leave some of the skin. That's where the good stuff is. Little beasties to get the party going and vitamins for you.

guess i could make my own baby carrots, and just chop them down to 2-3" lengths....don't think i have the patience for spears.
 

DBhomebrew

Well-Known Member
Joined
Jun 18, 2020
Messages
285
Reaction score
338
Location
St Louis, MO
guess i could make my own baby carrots, and just chop them down to 2-3" lengths....don't think i have the patience for spears.
By spears, I mean cut an inch shorter than the jar and split lengthwise in half or quarters. I'm pretty lazy about vegetable cutting myself.

Really important to keep them fully submerged. The salt water acts as your lid to keep oxygen and undesirable organisms out.
 

DBhomebrew

Well-Known Member
Joined
Jun 18, 2020
Messages
285
Reaction score
338
Location
St Louis, MO
Those are exactly the lids I use, although you can really use anything. For carrots, the springs work excellently.

Here's what can happen when things like a few stray seeds don't stay submerged...

 

Elmo Peach

Member
Joined
Mar 4, 2021
Messages
20
Reaction score
13
I am a throat cancer survior. The raditon treatment made my saliva glands less active than normal. So my mouth dose not clear spice, wine, whiskey or vinegar very well and it all burns.

I started to look into lacto fermantaion. I use 3TBS of kosher salt to 1 quart of water. I pack the carrots tight into a pint jar that has corriander seeds and ginger slices in it (A tsp of corriander seeds about 3 TBS of ginger slices (try amounts that work for you.) I cover with the brine and leave it on the counter DON"T!! tighten the jar lid. Leave it on the counter for 3 days then refridgerate they keep for months if you don't eat them all in the first week.
 
Top