Pickled Carrots
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
1 d
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Total Time
1 d 20 mins
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Servings
8
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Calories
54 kcal
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Course
Condiments, Snacks
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Cuisine
International
Pickled Carrots
Description
Carrots are peeled and cut into sticks, slices, or grated depending on preference and jar size. They are tightly packed into sealable glass jars with headspace left for the brine. The pickling liquid is quickly heated to dissolve salt and sugar and infused with garlic and spices, then poured hot over the packed carrots ensuring they remain submerged.
The sealed jars are cooled to room temperature and refrigerated to allow the carrots to absorb the flavors while retaining their crisp texture. The allspice and peppercorns add aromatic notes that complement the natural sweetness of the carrots and the tartness of the vinegar.
This method produces pickled carrots that are flavorful within 24 hours and can be stored refrigerated for up to one month. The carrots can be eaten as a snack, chopped into salads, or used to add acidity and crunch to various dishes.
Ingredients
- 1 pound carrot peeled and cut into sticks or slices or if very slender you can pickle them whole; can also be grated if preferred
- 1 cup white vinegar 5% acidity
- 1 cup water
- 1/4 cup sugar (you can use less if preferred)
- 1 clove garlic , minced (optional)
- 1 tablespoon sea salt or kosher salt or pickling salt
- 4 allspice berries whole
- 1/4 teaspoon black peppercorns
Instructions
- Pack the carrots tightly into any sealable glass jar of your choice leaving about 1/2 inch headspace from the top. Carrot sticks will need to be cut to length according to the jars you're using.To make the brine, place the vinegar, water, salt, sugar, garlic and spices to a small saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes, stirring until the sugar and salt are dissolved. Pour the hot brine over the carrots and distribute the spices as best you can between the jars. Make sure the carrots are submerged under the brine, leaving 1/4 inch headspace from the top of the jar. Allow the carrots to cool completely. Screw on the lids and place the cooled jars in the refrigerator. Let them sit for at least 24 hours before eating them. Their flavor will continue to improve with time. The pickled carrots will keep in the refrigerator for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 913mg | 38% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 9473IU | 189% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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