Lacto-Fermented Pickled Carrots
User Reviews
5
Lacto-Fermented Pickled Carrots
Description
This recipe starts by preparing carrots in bite-sized pieces no larger than one inch thick to ensure good fermentation and ease of eating. A brine is made by boiling water, kosher salt, bay leaves, black cracked peppercorns, and dried chile, then cooling it to room temperature to merge the flavors. The carrots and thyme sprig are packed into a clean jar and covered with the cooled brine, ensuring the vegetables remain under liquid to prevent mold during fermentation.
The fermentation process naturally develops sour, tangy flavors characteristic of lacto-fermentation, along with subtle heat and herbal notes from the chile and thyme. The carrots maintain a firm crispness while gaining depth from the pickling spices. The recipe results in about one quart of pickled carrots.
These pickled carrots can be enjoyed as a snack, condiment, or cocktail garnish to add bright acidity and spice to dishes.
Ingredients
- 2 pounds carrots peeled, small
- 4 cups water
- 3 tablespoons kosher salt
- 1 thyme sprig; fresh
- 2 bay leaf
- 1 dried hot chile
- 1 teaspoon black peppercorn cracked
Instructions
- Cut the carrots into discs the size you would want to eat at a cocktail party. Or leave them whole. Or split them in half lengthwise. The key here is to keep the thickest part of any piece no wider than about 1 inch.
- Boil the salt, water, bay leaves, black peppercorns and chile for a minute or so, then turn off the heat and let this cool to room temperature. This gets the flavors melding. Once the brine has cooled to room temperature, pack the carrots and the thyme sprig into a clean Mason jar and pour the brine over them, making sure the jars all get some of the spices.
- You will have leftover brine. Pour this into a plastic bag and tie it off. Push the bag into the jar — you want the carrots to be completely submerged in the brine. Alternately, fill a smaller jar that will just barely fit into the pickling jar with some water, screw on the lid and use that to prevent the carrots from contact with air. If the veggies hit air while fermenting, you get mold.
- Put the jar into a cool, dark place for at least 4 days. What’s cool? Cooler than 75°F. Like many things that ferment, 65°F is about perfect. Don't go colder than 45°F. You can leave the carrots in longer if you want — they will be saltier and tangier. I often ferment these carrots for a full month.
- Remove the bag or small jar from your pickling jar. To store your pickles, either do as I do and simply screw the cap on the pickles and put them in the fridge, or you can pour the brine into a clean pot and boil it. When it is cool, pour it back into the jar with the carrots and seal it up. If you want your pickles to be shelf-stable, you must boil the brine and then process it for 15 minutes or so in a hot water bath. Kept in the fridge, these pickles will last up to 6 months.
Notes
- Prepare carrots cut to uniform sizes no thicker than 1 inch for even fermentation and texture.
- Ensure carrots remain fully submerged under brine to avoid mold during fermentation.
- After filling the jar, use a smaller jar or sealed plastic bag filled with brine as a weight to keep carrots submerged if needed.
- Recipe yields approximately one quart of fermented pickled carrots.
- Preparation time does not include fermentation time; allow several days or more for pickling flavors to develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 52mg | 2% |
| Potassium | 248mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 12648IU | 253% |
| Vitamin C | 5mg | 6% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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