Pickling carrots is one of the simplest ways to add a tangy and crunchy twist to your meals. This quick pickling method is perfect for those who want a healthy snack, a tangy addition to salads, or a flavorful topping for sandwiches. Not only do pickled carrots make a great addition to your refrigerator pickles collection, but they are also an excellent way to minimize food waste. Let’s explore how to make delicious pickled carrots with a few basic ingredients and simple steps.
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Quick Pickles:
With just a few simple ingredients and a basic vinegar mixture, you can transform fresh vegetables into delicious, crunchy pickles in no time. This method is perfect for those who want to enjoy homemade pickles without the hassle of traditional canning. Quick pickles are versatile, requiring only a few steps to create a flavorful and healthy snack or condiment that can be stored in the refrigerator and enjoyed for weeks. I have used this same method and pickle brine to make pickles out of: red onion, celery, jalopenos, seron and fresno peppers. (the only think I have tried that did NOT work was potatoes- which was really wierd and not worth it)
Ingredient notes
Carrots: You can use large carrots, baby carrots, or rainbow carrots for this recipe. Carrots should be peeled and cut into the desired shape, such as sticks, slices, or ribbons. Crunchy carrots are essential for the best pickle texture.
Vinegar: I use apple cider vinegar or white vinegar most of the time. You can also experiment with rice vinegar or white wine vinegar for a different flavor profile.
Honey: Honey adds a touch of sweetness to balance the acidity of the vinegar. You can adjust the amount of honey to taste, or use sugar if you prefer.
Kosher Salt: Kosher salt is ideal for pickling because it dissolves quickly and has a clean taste.
Red Pepper Flakes: Red pepper flakes add a little kick to the pickled carrots. Adjust the amount based on your preference for spice.
Ginger and Garlic: Fresh ginger and garlic cloves add depth and complexity to the pickling brine. They infuse the carrots with subtle, aromatic flavors.
Black Peppercorns: Whole black peppercorns provide a mild heat and additional flavor to the pickling brine.
How To Pickle Carrots
Prepare the Jars: Place a slice of ginger, a clove of garlic, a pinch of red pepper flakes, and a few black peppercorns at the bottom of each mason jar. This recipe works well with three 16oz mason jars or one 32oz mason jar.
Cut the Carrots: Peel and cut 1 lb of carrots into your desired shape. Long sticks are great for snacking or dipping in hummus, while thin slices are perfect for topping tacos or salads.
Make the Brine: In a small saucepan, combine 1 cup water, 1 cup apple cider vinegar, 3 tablespoons honey, and 2 teaspoons kosher salt. Bring the mixture to a boil, stirring until the honey and salt are dissolved. This hot brine will help infuse the carrots with flavor quickly.
Pickle the Carrots: Place the cut carrots into the prepared jars. Pour the boiling brine over the carrots, ensuring they are fully submerged. Distribute the spices evenly among the jars.
Cool and Store: Allow the jars to cool to room temperature. Screw on the lids tightly and place the jars in the refrigerator. Let the pickled carrots sit for at least 24 hours before eating to develop their tangy flavor. For the best results, wait a few days.
How to Serve Pickled Carrots
- On Sandwiches: Add pickled carrots to tuna fish or chicken sandwiches for a tangy crunch.
- In Salads: Jazz up your favorite salads with pickled carrot slices for added flavor and texture.
- As a Snack: Enjoy pickled carrots as a healthy snack straight from the jar.
- With Spreads: Use pickled carrots as a topping for toasts with spreads like classic hummus or white bean spread.
- On Charcuterie Boards: Include pickled carrots on charcuterie boards for a tangy contrast to cheeses and meats.
Tips, Tricks, and Alterations
- Adjust the Sweetness: You can use more or less honey to suit your taste. For a different sweetener, try using agave syrup or maple syrup.
- Spice It Up: Add hot peppers or increase the red pepper flakes for spicy pickled carrots.
- Use Different Vegetables: This pickling brine works well with other vegetables like red onions, celery, daikon radish, and banana peppers.
- Storage: Store pickled carrots in the refrigerator for up to a month. Always use a clean utensil to remove carrots from the jar to maintain freshness.
- Experiment with Vinegars: Try different types of vinegars like rice vinegar or white wine vinegar for varied flavors.
- For Canning: If you want to store pickled carrots for a longer period, consider processing the jars in a hot water bath canner following proper canning procedures.
Pickling carrots is a great way to enjoy a tangy and crunchy addition to your meals. This quick pickling method is easy, requires minimal ingredients, and results in a delicious snack or condiment. Whether you are a pickle lover or trying it for the first time, these pickled carrots are sure to become a staple in your kitchen. Enjoy experimenting with different flavors and serving options, and happy pickling!
More Flavor-Boosters
My go-to flavor boosters are an effortless solution for preparing delicious meals in the kitchen. With a handful of sauces and spreads readily available in the refrigerator, I can whip up mouthwatering dishes with minimal planning or effort. I have a range of flavor-boosting recipes, including pickled onions, marinated feta with oil, lemon and rosemary, pickled daikon radish, and mustard shallot dressing. Give them a try and elevate your meals with a burst of flavor!
If you’ve tried this Pickles Carrots recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals.
Recipe
How To Pickle Carrots
Ingredients
- 1 lb of carrots peeled and cut into desired shape
- 1- inch fresh ginger sliced
- 1 cup water
- 1 cup apple cider vinegar
- 3 tablespoons honey
- 2 teaspoons kosher salt
- ½ teaspoon red pepper flakes
- ½ teaspoon black peppercorns
- 3 garlic cloves peeled
Instructions
- Place a slice of ginger, a clove of garlic, a pinch of red pepper flakes, and a few black peppercorns at the bottom of each mason jar.
- Peel and cut the carrots into your desired shape. Place the cut carrots into the prepared jars.
- In a small saucepan, combine water, apple cider vinegar, honey, and kosher salt. Bring to a boil, stirring until honey and salt are dissolved.
- Pour the hot brine over the carrots, ensuring they are fully submerged. Distribute the spices evenly among the jars.
- Allow the jars to cool to room temperature. Screw on the lids tightly and place the jars in the refrigerator.
- Let the pickled carrots sit for at least 24 hours before eating. Enjoy as a snack, in salads, or as a sandwich topping.
Mae says
love these pics, really easy way to save carrots. it was great on my salad.