Quick Pickled Carrots
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8
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Cuisine
American
Quick Pickled Carrots
Description
Quick Pickled Carrots highlight the natural crunch of carrot sticks preserved in a spiced vinegar solution. The technique begins with toasting cumin and coriander seeds to release their aroma, which complements the sharpness of distilled white vinegar and the sweetness of cane sugar. Black peppercorns and garlic cloves add depth to the brine. After heating and combining all ingredients, the carrots are submerged and refrigerated to marinate for at least three days, allowing flavors to meld.
The resulting pickled carrots offer a bright acidity balanced by subtle sweetness and earthy spices. Their crisp texture holds well due to the short pickling time, retaining freshness while gaining complexity. These pickles can accompany sandwiches, salads, or charcuterie boards, bringing an acidic contrast to richer dishes.
The recipe suggests storing the pickles for up to two weeks refrigerated. Using appropriately sized jars helps maintain crispness. This method provides a straightforward way to preserve carrots with layered spice notes, useful for adding tang to meals without lengthy preparation.
Ingredients
- 1 pound carrot sliced into sticks according to the size of your jars
- 2 garlic halved, cloves
- 1 teaspoon black peppercorns
- 1 cumin seeds heaping teaspoon
- 1 coriander seeds heaping teaspoon
- 1 cup white vinegar distilled
- 1 cup water
- 2 tablespoons cane sugar
- 1 tablespoon salt sea salt
Instructions
- Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.
- Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the spices among the jars.
- Place the vinegar, water, sugar, and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour over the carrots.
- Set aside to cool to room temperature, then cover the carrots and store in the fridge. They will be ready to eat after 3 days and will keep for up to 2 weeks.
User Reviews
Overall Rating
5
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