Pickled Carrots Recipe
User Reviews
5
Pickled Carrots Recipe
Description
The Pickled Carrots Recipe involves layering fresh garlic cloves, cut carrot spears, thyme sprigs, and thinly sliced Fresno peppers in sterilized jars. A hot brine of distilled vinegar, water, sugar, salt, and mustard seeds is prepared and poured over the carrot mixture to fully submerge the ingredients. Cooling the jars before sealing and refrigerating allows the pickles to develop flavor over time. The result is tender yet crunchy carrots with piquant heat from the Fresno pepper and aromatic notes from thyme and garlic.
The vinegar-based brine preserves the carrots and creates a balance of sweet, salty, and tangy flavors enhanced by mustard seeds. The quick pickling process takes about a day to mellow the initial sharpness and combine the flavors. The recipe does not include cooking of the carrots, so they retain a firm bite, making them suitable for adding texture to dishes or enjoying on their own.
These pickled carrots can be stored in the refrigerator for 4 to 6 weeks, allowing the flavor to intensify with time. They are good for snacking, topping sandwiches, or serving alongside meats and cheeses to add a crisp, acidic contrast. Using sterilized jars and proper submersion of the carrots ensures safety and longevity.
The notes suggest that the jars need not be packed perfectly; the focus is on distributing ingredients evenly. It is recommended to wait at least 24 hours before consuming, as this improves flavor integration. Also, when pouring the brine, mustard seeds and spices may settle at the bottom of the pot, so it is helpful to scoop and divide those evenly among the jars.
Ingredients
- 4 garlic cloves
- 8 carrot cut into roughly 5” spears
- 4 thyme fresh, sprigs
- 1 seeded pithed, and thinly sliced Fresno pepper
- 1 ½ cups water
- 1 ½ cups distilled vinegar
- 2 tablespoons sugar
- 1 tablespoon salt sea salt
- 1 teaspoon mustard seeds
Instructions
- Place the garlic cloves to the bottom into 2 16 ounce clean and sterilized jars.
- Divide the cut carrots and place them into each jar along with 2 sprigs of thyme, and sliced peppers. See notes on stuffing.
- Next, add the water, vinegar, sugar, salt, and mustard seeds to a large pot and bring it to a boil over high heat. Make sure the salt and sugar are completely dissolved before removing it from the burner.
- Pour the brine over the carrots in the jar making sure to submerge them.
- Cool to room temperature before adding on the seal and lid and placing in the refrigerator. Wait 24 hours before eating them for the best flavor. See notes on shelf life.
Notes
- You can prepare the pickled carrots up to one week in advance to develop flavor.
- Store the sealed jars in the refrigerator, where the pickles will keep well for 4 to 6 weeks; do not freeze.
- Wait at least 24 hours after pickling before tasting to allow the flavors to meld and intensify.
- Ensure your jars are completely cleaned and sterilized before filling to maintain safety and shelf life.
- Adjust the number of carrots depending on their size to adequately fill your jars.
- When packing the jars, distribute peppers, garlic, and thyme throughout rather than striving for perfect appearance.
- Scoop up any mustard seeds or spices left in the brine pot and divide them evenly between the jars to avoid losing flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 131mg | 5% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5200IU | 104% |
| Vitamin C | 5mg | 6% |
| Calcium | 21mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
