I love pickled vegetables, and if you haven’t tried pickled carrots and radishes yet, you’re in for a treat.
These tangy and crunchy delights are an excellent addition to many dishes or can be enjoyed on their own as a snack.
Haven’t tried pickling yet? Don’t worry! It’s quite straightforward and doesn’t require any special equipment or rare ingredients.
With just a few simple items, you can easily turn red onions into a deliciously flavorful addition to your meals!
Pickled Carrots & Radishes Recipe
Equipment
- 1 16 oz Pickling Jar
- 1 Small Saucepan
Ingredients
- 1 pound Carrots Sliced into sticks or any shape you prefer.
- 5-10 Radishes
- 5 Ounces Vinegar- White vinegar or vinegar of choice.
- 5 Ounces Water
- 1 tbsp Sea salt or kosher salt- Check the label to ensure your sea salt or kosher salt is pure, without anti-caking agents or iodine, as they can impact the flavor and look of your pickles.
- 1 tbsp Sugar- For a low-carb or keto option try using monk fruit or other type of sweeteners.
- Optional- 1 tsp red pepper flakes
- Optional- 1 bay leaf
- Optional- 1 garlic clove
Instructions
- Prepare the Vegetables: Cut the carrots and radishes into your preferred shape (sticks, julienne, coins, or ribbons).
- Jar Preparation: Place the cut carrots and radishes into a clean, sterilized jar.
- Brine Creation: In a saucepan, mix together water, white vinegar, sugar, and kosher salt. Heat until simmering, stirring to fully dissolve the sugar and salt.
- Pouring the Brine: Carefully fill the jar with the warm brine, making sure the vegetables are completely covered.
- Cooling Process: Allow the jar to cool at room temperature for 1-2 hours before sealing and refrigerating.
- Ready to Enjoy: For the best flavor, let the carrots pickle for at least 24 hours, though 48 hours is ideal for full flavor absorption. They can be stored in the refrigerator for 2-3 weeks.
Notes
Nutrition
DIVING INTO THE WORLD OF SPICES AND AROMATICS
My journey in the kitchen has taught me that a careful blend of spices and fresh aromatics can transform basic pickling into an extraordinary culinary delight.
In this segment, I’ll share knowledge and advice on choosing and utilizing these elements to infuse your pickling projects with distinctive character and personal touch.
Let’s look at spices and their role in enhancing the taste profiles of your pickled creations:
- Mustard Seeds: Bring in a zesty, subtly spicy edge.
- Coriander Seeds: Deliver a hint of warm, lemony flavor.
- Black Peppercorns: Offer a robust, earthy punch.
- Cumin Seeds: Contribute a deep, smoky essence.
- Fennel Seeds: Add a delicate, licorice-like sweetness.
- Cloves: Lend a potent, fragrant sweetness.
- Cinnamon Sticks: Introduce a cozy, sweet warmth.
- Bay Leaves: Emanate a gentle, herbal fragrance.
For those who crave a bit more heat, our ‘Spicy Pickled Carrots’ are a fiery delight.
Moving on to aromatics:
- Garlic: Provides a potent, savory zing.
- Ginger: Brings a lively, spicy kick.
- Onion: Adds a balance of sweetness and sharpness.
- Lemon or Orange Peel: Offers a burst of fresh, citrusy zing.
- Dill: Imparts a crisp, somewhat herbaceous note.
- Rosemary: Presents a woody, fragrant tone.
- Tarragon: Delivers a unique, licorice-like flavor.
- Thyme: Contributes a mild, earthy taste.
I love the art of pickling and I encourage you to dive into it with your unique spin.
Experimenting with different spices and aromatics is the key to making each batch uniquely yours.
And don’t forget, the type of vinegar you choose adds its own distinct flavor to your recipe.
For more detailed insights into vinegar varieties and flavor profiles, check out my vinegar guide!
Ways to Use Pickled Carrots and Radishes in Recipes
Once you’ve learned the art of pickling vegetables, you’ll find they’re incredibly versatile.
Their tangy crunch adds zing to numerous dishes, transforming the ordinary into gourmet.
Here are some of my favorite ways to incorporate these pickled delights into meals.
Pasta Salads with a Personal Twist
In my pasta salads, I love tossing in pickled carrots and radishes.
They not only add a beautiful pop of color but also bring a refreshing tanginess that lightens the dish.
It’s amazing how they reduce the need for heavy dressings while amplifying the flavors of the other ingredients.
My Go-To for Wraps and Pitas
I often find myself layering these tangy vegetables in my wraps and pitas.
Their crisp, refreshing crunch pairs perfectly with softer fillings like tender grilled veggies or creamy cheese spreads, adding a delightful complexity that takes these simple meals to the next level.
Quinoa or Couscous
Adding pickled carrots and radishes to quinoa or couscous dishes has become a staple in my cooking routine.
The lively zest they bring perfectly complements the nutty grains, transforming an everyday grain bowl into a dish bursting with flavor.
Revitalizing Chicken Salad
Mixing these pickles into my chicken salad has been a revelation.
Their zesty crunch cuts through the richness of the chicken, balancing the flavors and textures in a way that always leaves me and my guests wanting more.
JOIN OUR VIBRANT COMMUNITY
Become part of our community where the art of pickling and crafting other delectable recipes is a shared passion!
I’m always excited to learn about the unique ways you integrate these zesty delights into your dishes.
Contribute your stories and connect with like-minded food lovers in our lively and supportive group.
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Let’s continue our flavorful journey in the fascinating world of pickling together!
FAREWELL, FOR NOW!
As we wrap up this recipe adventure, I’m filled with hope that it sparks your creativity, leading you to embrace these vivid flavors in your kitchen.
Visualize the lively splash of color and zest these jars will add to your meals, taking your creations beyond the realm of simple sides.
Until we embark on our next recipe, relish the art of pickling and indulge in the exquisite fusion of flavors with each delightful bite!
Your Questions Answered
Like many of you, I often find myself pondering various aspects of pickling.
To help, here are some of the most common questions I encounter:
Generally, pickled vegetables prepared using the refrigeration method (quick pickling) can last in the refrigerator for about 2 to 4 weeks.
Yes, you can use various types of vinegar for pickling, but each type will impart a different flavor profile to your pickles.
The most common vinegar used is white vinegar due to its clear color and strong acidity, which is great for preserving the crunch of the pickled vegetable.
For beginners venturing into the world of pickling, I recommend starting with vegetables like red onions, radishes, carrots, and cucumbers.
These choices are not only straightforward but also versatile, making them ideal for quick pickling recipes.
Essentially, as a beginner, you’ll find that most vegetables are quite accommodating for simple pickling methods
