Pickled Carrots Recipe
This Pickled Carrots Recipe uses fresh garlic, thyme, and Fresno peppers to create tangy and mildly spicy pickled spears. The pickling brine is a balanced mix of distilled vinegar, water, sugar, salt, and mustard seeds, which preserves the carrots and enhances their crunch and flavor. The carrots are submerged fully in the hot brine before refrigeration, which helps infuse the ingredients evenly. After at least 24 hours chilling, the pickled carrots develop a bright and tangy taste with a crisp texture that works well as a snack, condiment, or salad addition.
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
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 28
% 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.