Quick Pickled Carrots and Asparagus with Tarragon

Quick pickled vegetables take virtually no effort and keep for weeks in the fridge. Quick Pickled Asparagus and Carrots with Tarragon from GourmandeintheKitchen.com  Quick Pickled Carrots and Asparagus with Tarragon

I’m not sure why it’s taken me quite this long to get around to telling you about these, but I seem to have caught the pickling bug.

I find myself eyeing the produce, pondering what might take well to pickling.  I started with radishes, then carrots got their turn, lately it’s asparagus that’s caught my eye.

Crunchy, vinegary and entirely mouth-puckering, I’ve been munching on quick pickled vegetables for weeks now and have yet to tire of them.

Quick Pickled Asparagus and Carrots with Tarragon on GourmandeintheKitchen.com  Quick Pickled Carrots and Asparagus with Tarragon

While “real” pickling (the kind that requires processing) can be a bit of a time consuming endeavor, a quick pickle takes virtually no effort and produces tangy, crisp vegetables that keep for weeks in the fridge.

Having a couple jars on hand means you’ll always have something to serve as an appetizer or with a cocktail before dinner.  (Although I have to admit most of mine have been eaten straight from the jar standing in front of the refrigerator.)  They also make a nice addition to a crudité platter accompanied by a handful of marinated olives or a few slices of cheese.

Quick Pickled Asparagus and Carrots Recipe on GourmandeintheKitchen.com  Quick Pickled Carrots and Asparagus with Tarragon

First a quick blanch ensures that the vegetables absorb the pickling liquid and allows the pickles to develop more flavor as they rest and marinate.

After that, a mixture of hot vinegar and spices is poured over, submerging the vegetables in a hot bath that will be their home for the next few weeks while they are safely tucked away in the fridge doing their thing.

Quick Pickled Asparagus and Carrots with Tarragon via GourmandeintheKitchen.com  Quick Pickled Carrots and Asparagus with Tarragon

While they are ready to eat after a 24 hour rest in the fridge, patience is a virtue when it comes to pickling and a week’s rest will reward you in kind.

Have you ever pickled vegetables?

Quick Refrigerator Tarragon Pickled Carrots and Asparagus

Prep Time: 30 minutes

Yield: 3 to 4 jars

Quick Pickled Asparagus and Carrots with Tarragon from GourmandeintheKitchen.com 66 Quick Pickled Carrots and Asparagus with Tarragon

Quick pickled carrots and asparagus flavored with tarragon and other spices.

Ingredients

  • 1 pound carrots, peeled and sliced into sticks that will fit your jars
  • 1 pound asparagus, bottoms trimmed and cut to fit jars
  • 2 cups filtered water
  • 2 cups apple cider vinegar
  • 2 Tablespoons raw honey (optional)
  • 4 to 6 sprigs of fresh tarragon
  • 4 garlic cloves, thinly sliced
  • 4 small bay leaves
  • 2 teaspoons sea salt
  • 1 teaspoon peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds

Instructions

    Prepare jars:
  1. Clean, 4 12 oz glass jars with screw on lids (you may need more or less depending on the shape of your particular jars so prepare more than you need) by boiling in water, or run through sanitize cycle of the dishwasher.
  2. Blanch carrots and asparagus:
  3. Bring 2 to 3 inches of water to a boil in a large sauté pan and add cut vegetables to water for one minute. Pour into a colander and rinse under cold water or place in an ice bath to stop the cooking. Drain and set aside.
  4. Make pickling brine:
  5. Combine water, vinegar and remaining ingredients in a saucepan and bring to a boil.
  6. Meanwhile pack carrots and asparagus tightly into clean jars. There should be enough for 4 medium jars or more smaller jars.
  7. Pour warm pickling brine to cover vegetables distributing the spices and herbs evenly between the jars leaving about ½ an inch space at the top. Wipe rims and screw on lids.
  8. Let cool on counter until cool to the touch. Place in refrigerator and allow flavors to develop for at least 24 hours before opening (preferably 3 days for best flavor).
  9. Keeps well chilled for about one month.

Notes

Gluten-free, Grain-free, Vegetarian, Vegan (omit honey), Paleo

http://gourmandeinthekitchen.com/2013/quick-pickled-carrots-asparagus-recipe/


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  1. says

    Sylvie once again you tease me with your eye candy. Your pickled carrots and asparagus are coming at the right time, I am in a pickling mood these days. Yet I won’t be able to make the asparagus so soon since it’s a rare ingredient here, but the carrot is in the list. Can’t wait to see it waiting for me in the fridge with the tarragon aroma greeting me. Thank you for your wonderful recipe!

  2. says

    Great recipe! I love it how the jars can be placed in the fridge to pickle. I’ve tried one recipe that said to leave the jars in a warm spot for 3-4 days, it was very inconvenient having to move them out of the way all the time whilst trying not to spill them. This is much better, thank you!!

  3. says

    Beautiful article, recipe and photos, Sylvie! Easy peasy. Lemon squeezy. I love it. I’m making jam today (Strawberry Ginger Jam) and now you’ve got me wanting to quick pickle! Thank you! xo P.S. I stand and eat in the kitchen, too. Often, SunButter by the spoon! ;)

  4. says

    Sylvie you’d love the pickle club I’m part of. We meet roughly every 3 months and we each bring 6 jars of something we’ve made either a relish, pickle, jam etc. We catch up, have a drink and then exchange our 6 jars so we take home an assortment of deliciousness! After 3 months we’re usually all hanging out for the next meet. :)

  5. says

    Good for you! Pickled vegetables (and fruit) are great. We have jars of pickled garlic scapes and cherries (separately, thank you) on our kitchen counter as I write this. Lovely photos, as always. If you decide you’re ready for a deep plunge, take a look at THE ART OF FERMENTATION by Sandor Katz. The man is the god of pickling. Ken

  6. says

    I am not much of a pickle person but I need to keep a jar or two around for days when I truly need a kick on my taste bud. I like your method, must try!

  7. says

    Pickled turnips are also great, use a touch of beet so the turnips turn a wonderful magenta. Having a fresh simple pickled vegetable on hand is always a treat!

  8. says

    You totally have my number with this one. I am a quick pickling fan too and can’t wait to try your rendition. I’ve never added honey. I suppose it just sweetens it all a bit?

  9. says

    I need to start pickling. I have developed a serious obsession with pickles (predates even my pregnancy!) Thank you for sharing these gorgeous carrots and asparagus!

  10. says

    pickle & carrots are a natural pairing. carrots & tarragon another. I’ve got all I need to get going and a list of loved ones who will all be standing round the kitchen anxious! lovely recipe!

  11. says

    Beautiful! I can imagine myself enjoying these pickled carrots and asparagus on hot summer day. The condensation from the jar is so beautiful…and crave even more for these pickles. Wish I have a nice photography skills to tell a story how delicious the food is…just like how you do it!

  12. says

    Quick pickling – now there’s a thing. Much as hubby loves pickles, the whole enchilada of pickling has always seemed to be hard work, but this sounds eminently doable. I’m particularly intrigued by the pickled radishes as hubby is growing those on our allotment at the moment and they will need to get used up somehow…!

  13. says

    I have totally caught the pickling bug and recently pickled butternut. I’ve tasted store bought pickled asparagus, which might be my favourite. Fabulous recipe.

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