Pickled Carrots

Quick pickled carrots are next level, The carrots absorb the pickling flavors resulting in a crunchy snack that is sweet, sour, and savory.

Course: Snack

Cuisine: Western

Keyword: pickled carrots, quick pickled carrots, pickling carrots

Diet: Dairy Free, Egg Free, Gluten free, Vegan

Servings: servings

Calories: 37kcal

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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.

- 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.