You’re going to LOVE these EASY and SIMPLE pickled carrots

[@vc9732]

I like that Onion tip!

[@TheAlrightChef]

Thank you so much! I didn’t think I was reinventing the wheel but apparently everyone seems to like it :)

[@dragonmandy2658]

wts purpose

[@jadakowers590]

Thanks for the onion idea.

[@TheAlrightChef]

Of course, it’s my favorite thing to do!

[@chefhomeboyardee8]

I really love a few jalapenos thrown in with the carrots.

[@paularizzo5217]

I love pickled foods. Glad your brine wasn't all sugar! I've seen so many recipes with cups of sugar in the brine. I thought the vinegar was doing the preserving.

[@TheAlrightChef]

Cut from the same cloth, you and I! I like a little bit of sugar to balance out the flavor for these, but most of the time I don’t use it. Doesn’t need to be so sweet for everything!

[@clynthia0510]

Thank you triple time for a simple and easy pickle recipe. I've never canned or pickled anything, but I'm ready to try your recipe. I'm especially happy because it's for one jar. I'm even ready to eat that onion! 😋😊 Baton Rouge Louisiana ❤

[@TheAlrightChef]

Let’s gooooooo!!! Thank you for taking the time to write a comment, I hope they come out amazing for you!! As a side note to this recipe: if you’re using the Morton/Bassett pickling spice I like to pick out 100% of the allspice balls and then put 1 or 2 balls into the carrots. It’s a very strong spice for how much they put into the jar. Anywho, enjoy and hope to see you back! Onion is the best part ;)

[@c.h.5389]

Looks good!

[@TheAlrightChef]

Thank you!

[@idolcidimamma_elena]

Ottima ricetta! 👍👍👍 Just subscribed 👋

[@TheAlrightChef]

Grazie Mille 🙏🏽🙏🏽🙏🏽🙏🏽

[@ruth8583]

Oh! I love the onion idea! Making it today!!

[@TheAlrightChef]

Thank you!!! Let me know what you think :3

[@oksalbright]

A local restaurant makes their own pickled carrots. Looks like same flavor profile. Will definitely make a couple of jars. They are even good on sub sandwiches, especially meatball marinara subs. 😋

[@TheAlrightChef]

How interesting, I’ve never thought to mix with a meatball sub but I love both of those items so could be delicious!

[@mkluvly]

I love pickled carrots

[@TheAlrightChef]

Me too :) my favorite, always have a jar in my fridge

[@AlysiasArtStudio]

Thank you! I’m pickling things today and the carrots are a surprise for me 😍

[@TheAlrightChef]

Amazing!! I hope you enjoy them! I just made a bunch the other day using my own guide 😂😂

[@AlysiasArtStudio]

@@TheAlrightChefthey came out awesome! Thank you for the reply!

[@TheAlrightChef]

@@AlysiasArtStudio that makes me so happy, enjoy to the highest degree :)

[@mmbaha9572]

I ADORE both pickles and carrots and I made them and let me tell you THANK YOUUUUUUU ❤️

[@TheAlrightChef]

Amazing!!!!! So happy to hear 🥰🥰🥰 thank you for coming back to let me know you enjoyed, appreciate you

[@Hadi_AK92]

Loved it, I add few slices of beetroot for colour 😍

[@TheAlrightChef]

Yummy! I LOVE beets

[@beltoftruth56]

So simply

[@revisingknowledgemaga2498]

That onion tip is a game changer for me!! ❤❤

[@TheAlrightChef]

Promise me you’ll only use it for good and not for evil

[@UriTheImpaler]

No promises. >:D@@TheAlrightChef

[@alonikabaale5288]

How long should we boil the brime

[@TheAlrightChef]

Just bring to a boil then it’s ready to use. Don’t need to keep cooking it👍🏽👍🏽

[@Emily-gh2mm]

thats a genius onion tip

[@TheAlrightChef]

Thanks! I love doing it, I didn’t think it was so wild but everyone seems to compliment on it. Appreciate you😬

[@pinschrunner]

Are these carrots shelf stable afterwards or do they always require refrigeration?

[@TheAlrightChef]

Good question, no they are not shelf stable. They have to be refrigerated, although you could waterbath/pressure can them if you would like using the same recipe! Keeping them in the fridge will make them last a very, very long time though :) hope that helps!

[@jmc8076]

@@TheAlrightChef Pressure canning some helps in case of power outage. ✌️

[@Dave_en]

These pickles are ready in just 5 days and can be used within two weeks under refridgeration. For pickles that last 3-5 years you need to follow indian pickle recipes and do not add water. Just let the veggies mature with salt sugar and spices. Before storage you need to remove as much moisture as possible. Make 5kg batch at once and use it for years. It gets better as it ages just like wine.

[@faithbudnerelad1089]

OOOOOOOOOOOMYGOSH TYTYTY! Going to make some atraight away, is it alright to substitute apple cider vinegar chef for the rice vinegar? Also Is it possible to substitute kosher salt for pickling or is pickling salt absolutely necessary? THANX chef!!!

[@TheAlrightChef]

They are my wife’s absolute favorite!! You can use kosher salt, it’s totally fine to do that! I’ve never used Apple cider for these but I’m sure it would be okay :) just don’t forget to dilute it 1:1 with water so it’s not as acidic 👍🏽

[@faithbudnerelad1089]

@@TheAlrightChef okay then good to know....I'll probably break down and go to the store for the pickling salt and rice wine vinegar maybe also purchase some green beans or asparagus to try along with the carrots which I'm alot like bugs bunny and adore!

[@TheAlrightChef]

Ooooo I have both a spicy green bean and asparagus video I’ll have to post those as well. I LOVE pickled asparagus it’s definitely top 3 best pickled veggies

[@faithbudnerelad1089]

@@TheAlrightChef Yes puuuuuulllleeesse post it then!

[@cookiechan3985]

Is it an issue if my veggies are not completely submerged in brine? For now I'm turning it upside down every 12 hours....

[@TheAlrightChef]

You want them to be submerged which is why I use the onion, but since it’s in the fridge it’s not as important as if it was truly “canned” :) I wouldn’t be too concerned with the little tips being above the liquid, they will taste okay :3

[@americanpolarbear]

I love when my onion squirts

[@TheAlrightChef]

🥴🥴

[@kimyoung3484]

Thank you so much Sir ❤️👍

[@TheAlrightChef]

Of course!! Anything you want to see let me know

[@kimyoung3484]

@@TheAlrightChef just subscribe to your channel, please take care and have a great day.😁💪♥️

[@kimyoung3484]

@@TheAlrightChef Yes Sir,i will, thank you !!😁☀️

[@TheAlrightChef]

@@kimyoung3484 I appreciate you!! Thank you :)

[@jamesofoof1232]

Looks delicious, definitely going to give it a go. Also using an onion to lold them down is genius.

[@TheAlrightChef]

Thanks James! I hope you like them :)

[@user-wm5vs8zy2u]

❤I like it

[@TheAlrightChef]

Thank you so much! Appreciate you taking the time to comment

[@suzannefreburg505]

Can you drop the jar(s) into a canner and boil them 10 minutes to seal the lids? I would very much appreciate your thoughts.

[@TheAlrightChef]

Okay so I’m order for you to do that you would need to leave your vinegar undiluted. I was diluting it to 2.5% but you need to leave it at 5% acidity for it to be considered canned and shelf stable. So don’t do 1:1 vinegar/water, you would just use straight vinegar. Hope that helps!

[@suzannefreburg505]

@@TheAlrightChef Thank you so much for your reply.

[@TheAlrightChef]

@@suzannefreburg505 of course anytime!

[@gayatrepatil3689]

I would eat one jar in one go 🤣

[@TheAlrightChef]

They barely last a week 😂😂😂

[@gayatrepatil3689]

@@TheAlrightChef how can I make them last for 1 month 🤔

[@TheAlrightChef]

@@gayatrepatil3689 my advice would be wrapping the jar in chains and putting a pad lock. Otherwise you’re out of luck. Or similarly, make 35 jars and then it will be hard to eat all of them

[@Dave_en]

It would last longer if you dont add water to it. There is a reason why indian pickles are submerged in oil. Moisture is kept at minimum and plenty of salt is used making hostile environment for bacteria.

[@bunkamurashibuya2577]

I am interested in your knife, it looks cool

[@TheAlrightChef]

Thank you so much! It’s actually a full custom from a friend of mine, he doesn’t make knives anymore sadly :/

[@cannabico6621]

I use pure vinegar and add all the ingredientes, seal the jar right and put it un the microeave for 1 or 2 minutes, it gets superhot, then inleve it in a shaded cool place to rest.

[@cannabico6621]

I use pure vinegar to avoid vacuum sealing, the pickling is faster and i reheat it with the microweavefrom times to time if i want it done in a day.

[@TheAlrightChef]

You microwave the jar while sealed? Doesn’t that destroy your microwave putting metal in it?

[@piotrsuder5417]

There is a difference between julienne and batonnet.

[@TheAlrightChef]

Yeah, what I have there is definitely not julienne

[@sanjmalik6282]

Yummy

[@TheAlrightChef]

Thank you!

[@michaelad48]

Woooooooow😊

[@peterknighton2757]

100% batons there 😂

[@TheAlrightChef]

Yeah definitely not julienne 😇

[@user-gd2gr3pu8u]

Can I use any vinegar?

[@TheAlrightChef]

Sure! It won’t taste the same, but you certainly could use any vinegar and experiment at what tastes best for you!

[@atomicplaygirl66]

❤❤❤

[@nicolekroeker6754]

Can you can these for longer food storage?

[@TheAlrightChef]

Absolutely!!! Can them using your favorite method and they will be shelf stable:) otherwise just toss them in the fridge, I think they taste better cold anyways but that’s just me

[@peach9704]

Thank you, I have allot green of peppers. Any ideas?

[@TheAlrightChef]

Green peppers! You know, I never really thought about pickling them but I’m sure you could use this same recipe just swap the carrots for peppers! Try it, let me know how it goes :)

[@alphabetagamma4142]

Build a green pepper fort.

[@theonerandomguy1]

Could we combine chilies, lemons and carrots altogether? Can I also use diluted lemon juice instead of vinegar?

[@Dave_en]

​@@theonerandomguy1 Do not add water if you want the pickle to last longer. Just use pure lemon juice and little bit of seasoning (mustard, pepper, dry mango powder etc) and smear it on the carrots. Use oil to store them for years. Eat pickles for just the taste, not like a meal.😂😂😂

[@ladyramgopalvarma7863]

How many days can we store

[@TheAlrightChef]

I’d say for best flavor eat within 3 months

[@zt8065]

Found you today and kinda sad that your last upload was 8 months ago😢

[@TheAlrightChef]

I took a break, I’m coming back a promise! Anything you like to see?

[@zt8065]

@@TheAlrightChef how about you do a challenge to make food from a-z alphabet. And great to see you comeback :)

[@handsanitizer5127]

Looks like curtido kinda.

[@TheAlrightChef]

I feel like curtido is more like a shredded salad, this are thicker and more stick-y, ya know?

[@gus.stviaaa]

I wouldn't heat honey tbh just add sugar or add honey after its done boilinh

[@TheAlrightChef]

Great tip! Could you maybe speak as to why you have that opinion? I’d love to hear the rationale!

[@gus.stviaaa]

It's because heating honey like that makes it poisonous

[@TheAlrightChef]

@@gus.stviaaa calling heated honey poisonous sounds a bit dramatic but I like to research so I’ll have to look into that. Thanks!

[@sian4333]

Can I use palastick container

[@TheAlrightChef]

Yes! Plastic is fine :)

[@Instant-karma-666]

How long can it last on a shelf

[@TheAlrightChef]

This preparation is not shelf stable, it would have to be properly pressure or water bath canned. These will last months + sealed in the fridge though!

[@Geraldholmesjr]

Do you have to boil the brine ?

[@TheAlrightChef]

I like to, it helps the brine get absorbed into the veggies and it helps seal the jars. I suppose it is not 100% necessary though

[@Geraldholmesjr]

@@TheAlrightChef ok thanks cause I boil and sometimes I don’t lol

[@TheAlrightChef]

@@Geraldholmesjr I feel that, sometimes you just don’t feel like waiting the extra time.

[@kgjr2921]

Yummo

[@gestione_dello_stress]

Is the sugar necessary? What happens if I don’t use it?

[@TheAlrightChef]

Then they won’t be a little sweet, but totally fine to not use them! I think a little bit of sugar nicely compliments the allspice and clove that is in the spice blend. All personal preference!

[@gestione_dello_stress]

Thank you!

[@CLJlovesmal]

Could xylitol be used instead? I'm not supposed to have regular sugar and try to keep my natural sugars to a minimum for teeth and inflammation purposes. So while I could use honey, I'd prefer something like xylitol if possible. I know it doesn't work for some recipes, though, even though it's considered a 1:1 substitute for sugar.

[@TheAlrightChef]

@@CLJlovesmal I wish I could answer that for you friend. I’ve never used it before so I couldn’t tell you for sure, maybe try it out and see how it tastes? You could always just forgo the sugar it’s not a necessary component I just like a little sweetness

[@CLJlovesmal]

@@TheAlrightChef okay, thank you! Good to know sweetener is not needed.

[@docholliday4546]

Fti NO ONE says batanett!

[@lillianmcclinton8866]

So rhe will not process for long time canning.

[@TheAlrightChef]

This is not canned, no. Refrigerator only

[@crystal2970]

How long do these last in fridge

[@TheAlrightChef]

I don’t want to give you an exact figure, but at the very least a couple of months. I still have a big big jar I made last year and they are still good!

[@chicanohek]

You don’t know the difference because you don’t bother to learn it, and by claiming your ignorance, you lose your credibility

[@TheAlrightChef]

Gracias señor Flores! Tu opinión es muy valiosa 👍🏽👍🏽👍🏽👍🏽

[@bitwamet]

Don't use honey/sugar its bad

[@TheAlrightChef]

No it’s not lol