Carrot (for quick pickling)

Description

Carrots for quick pickling have a sweet, slightly earthy flavor and a firm, crunchy texture; the intensely orange flesh absorbs acidic and spicy seasonings well, and thinly sliced or julienned pieces look beautiful in a jar. They are rich in beta-carotene (a precursor to vitamin A), fiber, vitamins K and C, and potassium, as well as antioxidants that support vision, immunity, and proper digestion. In the kitchen, they pair well with vinegar, citrus, ginger, garlic, and coriander, making them a great addition to salads, sandwiches, Asian dishes, fish and meats, as well as snacks like bowls or tacos. It is best to store them without the greens, in the refrigerator in a perforated bag or an airtight container with a damp cloth; whole carrots last 2–4 weeks, while cut or grated ones last 3–5 days.