Quick Pickled Carrots
Quick pickled carrots are awesome, The carrots absorb the flavors of the pickling liquid, resulting in a crunchy fresh snack that is sweet, sour, and savory.
Why This Recipe Works
- A deliciously different way to enjoy carrots
- A simple recipe that can revive limp carrots
- So lovely as a snack and as a side dish to many meals
- Fresh carrots are a low-calorie snack that is a source of fiber and Vitamin A
Ingredients you will need
To make my pickled carrots will need:
- carrots
- apple cider vinegar
- water
- salt
- sugar
Ingredients Notes & Substitutions
- Carrots: As with any recipe fresh produce is best, but honestly pickling carrots can also revive carrots that are a little past their best.
- Apple cider vinegar: I like apple cider but any light-coloured vinegar is fine; white vinegar, or rice wine vinegar are lovely too. Malt vinegar or balsamic vinegars are too dark and strong for this type of recipe.
- Optional Extras: I keep my pickled carrots really simple, but you can mix it up with additional flavours in the pickling liquid if you like: Black peppercorns, garlic cloves, coriander seeds and fresh dill are all nice.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my pickled carrot recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Top, tail and peel your carrots. Slice into batons. You do not want your carrot sticks to not be any taller than the jar you are packing them into.
Step two: Pack the carrot batons tightly into a jar
Step three: Place the remaining ingredients (vinegar, water, sugar, salt) into a saucepan. Bring to a boil then simmer until the salt and sugar have dissolved in the vinegar mixture.
Step four: Pour the brine over the carrots so that they are completely submerged.
Step five: Pop a clean lid on the jar and chill in the refrigerator for 24 hours before eating.
Enjoy!
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Top Tips
Here is how you can make these pickled carrots perfectly every time!
- Completely cover the carrots with the pickling liquid, if you are a little short, top the jar up with a bit more vinegar and water.
- Even size: Try to keep the carrot sticks you cut roughly the same size.
- Cleanliness is key. Make sure the jar and lid are impeccably clean before you start. When you take a picked carrot out to snack on use a clean fork, chop sticks or tongs to fish them out. This will mean the jar of carrots won't become contaminated and will last as long as possible.
- This is a Quick Pickle Method, which means you don't need to boil the jars or use a water bath or canner for sealing. it's much easier but a quick pickle is designed to be stored in the fridge and eaten within two weeks.
- Try other pickled veggies: You can use this same quick pickling method to pickle other vegetables; pickled cucumbers, pickled radishes and pickled green beans are all lovely.
FAQs
Pickling carrots intensifies their flavour, keeps them crisp and makes them a lovely sweet, sour and savoury side dish for a meal.
Quick pickled carrots can be eaten after 24 hours of refrigeration, if you can leave them for a few more days the flavour gets even better!
Pickled Carrots
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Ingredients
- 400 grams carrots 4-5 medium carrots
- 180 millilitres apple cider vinegar ¾ cup
- 180 millilitres water ¾ cup
- ½ teaspoon salt
- 2 Tablespoons sugar
Instructions
- Top, tail and peel your carrots. Slice into batons
- Pack the carrot batons tightly into a jar
- Place the remaining ingredients (vinegar, water, sugar, salt) into a saucepan. Bring to a boil then simmer until the salt and sugar have dissolved in the pickling liquid.
- Pour the pickling liquid over the carrots so that they are completely submerged.
- Cover the jars and refrigerate for 24 hours.
Notes
-
- Completely cover the carrots with the pickling liquid, if you are a little short, top the jar up with a bit more vinegar and water.
- Carrots: As with any recipe fresh produce is best, but honestly pickling carrots can also revive carrots that are a little past their best.
-
- Apple cider vinegar: I like apple cider but any light-coloured vinegar is fine; white vinegar, or rice wine vinegar are lovely too. Malt vinegar or balsamic vinegars are too dark and strong for this type of recipe.
-
- Optional Extras: I keep my pickled carrots really simple, but you can mix it up with additional flavours in the pickling liquid if you like: Black peppercorns, garlic cloves, coriander seeds and fresh dill are all nice.
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