Pickled Carrots Recipe

I love this recipe because it’s an easy and delicious way to transform simple carrots into a flavorful snack that’s perfect for any time of day. Plus, the pickling process is seriously satisfying and gives me those farmhouse vibes that I live for!

The vibrant and tangy kick of pickled carrots is something I love. The combination of fresh carrots with a simple brine of white vinegar, kosher salt, and just a touch of sugar makes a delectable condiment.

Carrots pickled with the flavors of garlic, whole peppercorns, and mustard seeds give you a punch of flavor that is amazing on a crudité platter, as a bar snack, or in a salad.

Ingredients

Carrots: They are fiber-rich, beta-carotene abundant, and are a source of antioxidants.

Adds tanginess and helps preserve, low in calories, white vinegar.

Kosher salt is used to increase the flavor and assist with preservation.

Sugar: Balances acidity and adds a hint of sweetness.

Garlic: Contributes to savory taste, has antioxidant characteristics.

Black Peppercorns: Impart discreet warmth and smell good.

Seeds of Mustard: Impart a mild spicy, nutty hint.

The bay leaf provides an aromatic, herbal flavor.

(Optional) Red Pepper Flakes: Add heat and spiciness.

Ingredient Quantities

• 1 pound carrots, peeled and cut into sticks or slices
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 2 cloves garlic, peeled and smashed
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 bay leaf
• Optional: 1/2 teaspoon red pepper flakes for heat

Instructions

1. The carrots should be prepared by being peeled and cut into sticks or slices, then set aside.

2. In a small saucepan, combine the white vinegar, water, kosher salt, and sugar. Place the saucepan over medium heat and stir the mixture occasionally until the salt and sugar dissolve completely.

3. Put the crushed garlic, black peppercorns, mustard seeds, bay leaf, and, if you like it hot, some red pepper flakes in the saucepan. Add the vinegar and let it boil gently before taking the saucepan off the heat and letting it cool.

4. Put the prepared carrots into a clean jar or jars that can withstand heat, leaving ample room for the pickling liquid to move around.

5. Pour the hot pickling liquid, including the spices and garlic, over the carrots in the jar, taking care to ensure that all pieces are completely underwater.

6. Let the mixture cool to room temperature with the lid removed, which will take approximately one hour.

7. After it cools, seal the jar tightly with its lid and give it a gentle shake to distribute the spices evenly.

8. Let the pickled carrots sit in the refrigerator for a minimum of 24 hours to develop their flavor; they will benefit from several days’ resting time.

9. When prepared, the pickled carrots can be savored as a snack, in salads, or as a garnish.

10. Keep the pickled carrots in the refrigerator and eat them within a month for optimal taste and a satisfying crunch.

Equipment Needed

1. Peeler
2. Knife
3. Cutting board
4. Small saucepan
5. Wooden spoon or spatula
6. Heatproof jar(s) with lid(s)
7. Measuring cups
8. Measuring spoons

FAQ

• Q: Can I use baby carrots instead of regular carrots?Yes, baby carrots can be used, but their smaller size may slightly reduce the time needed to pickle them.
• Q: How long do pickled carrots last?Q: If kept in an airtight container, pickled carrots can last in the fridge for as long as a month.
• Q: Is it necessary to peel the carrots before pickling?It is recommended to peel for better texture and to ensure good penetration of flavors, but it is not strictly necessary.
• Q: Can I use a different type of vinegar?A: Yes, you can use apple cider vinegar or rice vinegar instead for a slightly different flavor profile.
• Q: What can I do if I don’t have mustard seeds?A: You can leave out the seeds or use an equivalent amount of ground mustard to achieve a similar flavor.
• Q: How spicy are the pickled carrots with red pepper flakes?Red pepper flakes can give carrots a mild to moderate heat, but the amount can be adjusted to your taste.
• Q: Can I add other vegetables to the pickled carrots?You can add different vegetables to your pickles. You might use onions, sliced bell peppers, or radishes to achieve a more varied mix of pickled delights.

Substitutions and Variations

You can substitute apple cider vinegar or rice vinegar for white vinegar to impart a different flavor profile.
When kosher salt is absent, sea salt may fill in as a substitute.
You can use honey or maple syrup as a natural sweetener in place of sugar.
In the absence of black peppercorns, you can replace them with ground black pepper (cut back to 1/2 teaspoon).
You can use 1 teaspoon of crushed mustard or even 1 teaspoon of prepared mustard in place of mustard seeds.

Pro Tips

1. Blanch the Carrots Before pickling, blanch the carrot sticks in boiling water for 1-2 minutes and then quickly cool them in an ice bath. This helps maintain a vibrant color and improves texture.

2. Sterilize the Jars Ensure the jars are sterilized before use by boiling them in water for 10 minutes. This step ensures the carrots are safe to store for longer periods.

3. Flavor Infusion Add fresh herbs like dill or thyme to the pickling liquid for an extra layer of flavor. Just a sprig or two can significantly enhance the taste.

4. Use Apple Cider Vinegar For a different flavor profile, you can substitute half of the white vinegar with apple cider vinegar. This gives the carrots a slightly sweeter, more complex flavor.

5. Cool Slowly After pouring the hot pickling liquid over the carrots, let the jars cool slowly at room temperature before refrigerating. This gradual cooling process helps in better flavor absorption.