5 from 9 votes
Pickled Carrots
Don't let that bag of carrots languish another week in your fridge. Pickle them for use in salads, on sandwiches, or even just to snack on!
Prep Time
15 mins
Additional Time
1 d
Total Time
1 d 15 mins
Servings:
8
servings
Calories:
54 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 pound carrot peeled and cut into sticks
- 1 cup white vinegar
- 1 cup water
- ¼ cup sugar
- 1 tablespoon salt sea salt
- 1 clove garlic minced (optional)
- 4 allspice berries whole
- ¼ teaspoon black peppercorns
Instructions
- Pack the carrots tightly into a sealable glass jar, leaving about ½ inch of space from the top.
- In a small saucepan, combine vinegar, water, sugar, salt, garlic, allspice berries, and black peppercorns. Bring to a boil, then simmer for 2 minutes, ensuring the sugar and salt are dissolved.
- Pour the hot brine over the carrots in the jar, ensuring the carrots are submerged and leaving ¼ inch of space from the top of the jar. Allow to cool to room temperature.
- Seal the jar and refrigerate for at least 24 hours before consuming. The pickled carrots will keep in the refrigerator for up to a month.
Cup of Yum
Nutrition Information
Calories
54kcal
(3%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.01g
(0%)
Sodium
913mg
(38%)
Potassium
186mg
(4%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
9473IU
(189%)
Vitamin C
3mg
(3%)
Calcium
24mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 54
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 913mg | 38% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 9473IU | 189% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.