Get ready to embark on a culinary adventure with my homemade pickled carrots recipe, made with simple white vinegar.
This recipe is a delightful, easy-to-customize twist on the usual store-bought varieties, and it’s another favorite of mine.
Despite sounding gourmet, it’s surprisingly simple to make. The result? A flavor sensation that’s truly extraordinary.
Think of these carrots as your meal’s vibrant flavor enhancers, adding a twist to every bite.
New to pickling? Don’t worry! You’ll need nothing fancy, just some basic ingredients, and you’re on your way to turning carrots into an irresistibly tasty treat!
Pickled Carrots Recipe
Equipment
- 1 16 oz Pickling Jar
- 1 Small Saucepan
Ingredients
- 1 pound Carrots Sliced into sticks or any shape you prefer.
- 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- 1/2 tsp whole black peppercorns
- Optional- 1 bay leaf
- Optional- 1 garlic clove
Instructions
- Prepare the Vegetables: Cut the carrots into your desired shape (sticks, julienne, coins, or ribbons).
- Set Up the Jar: Place the sliced carrots in a sterilized jar.
- Make the Brine: Combine water, white vinegar, sugar, and kosher salt in a saucepan. Bring to a simmer and stir to dissolve the sugar and salt.
- Add the Brine: Cover the carrots in the jar with the hot brine, ensuring they're fully submerged.
- Cool Down: Let the open jar cool at room temperature for 1-2 hours, then refrigerate with a lid.
- Serve: Wait at least 24 hours, preferably 48 for optimal flavor. Carrots take a little longer than onions to absorb the flavor. Store in the fridge for up to 2-3 weeks.
Notes
Nutrition
Exploring Spices and Aromatics
Through my experiences, I’ve learned that the right combination of spices and fresh aromatics can elevate simple pickling recipes into a gourmet experience.
This section offers insights and tips on how to select and use these ingredients to add unique depth and a personal flair to your pickling adventures.
Let’s start with spices and how they can elevate the flavors of your pickled recipes:
- Mustard Seeds: Add a tangy, slightly spicy flavor.
- Coriander Seeds: Offer a warm, citrusy note.
- Black Peppercorns: Provide a sharp, earthy kick.
- Cumin Seeds: Give a smoky, earthy depth.
- Fennel Seeds: Contribute a sweet, anise-like taste.
- Cloves: Impart a strong, aromatic sweetness.
- Cinnamon Sticks: Add a sweet, warm undertone.
- Bay Leaves: Provide a subtle, herbal aroma.
Next up are aromatics:
- Garlic: Adds a strong, earthy flavor.
- Ginger: Imparts a zesty, spicy note.
- Onion: Offers a sweet, slightly sharp taste.
- Lemon or Orange Peel: Provides a bright, citrusy aroma.
- Dill: Contributes a fresh, slightly grassy flavor.
- Rosemary: Gives a pine-like, aromatic quality.
- Tarragon: Adds a sweet, anise-like essence.
- Thyme: Offers a subtle, earthy flavor
If you loved the crunch of our pickled carrots, you’ll adore the vibrant bite of our pickled carrots and radishes!
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!
Turn Boring Meals Into Amazing Meals Using Pickled Carrots
I’ve discovered that pickled carrots are not just a side dish; they’re a versatile ingredient that can transform any meal.
This is a short list of the many ways I’ve used this recipe:
- Grain Bowls: They bring a vibrant, tangy contrast to the earthy tastes of grains like quinoa.
- Stir-Fries: In stir-fries, their bright acidity cuts through the rich, savory flavors of the dish.
- Cheese Platters: Their vinegary bite pairs well with creamy cheeses, adding complexity to the platter.
- Noodle Dishes: In Asian-style noodles, they introduce a refreshing tang, complementing the dish’s savory elements.
- BBQ Plates: The crisp, tangy nature of pickled carrots provides a refreshing counterbalance to smoky barbecue flavors.
- Salads: Adds a tangy crunch to green or grain salads, creating a balance of flavors and textures.
- Sandwiches and Wraps: Their zestiness enhances sandwiches and wraps, offering a delightful contrast to meats or veggies.
Be Part of Our Community
Join our community and share in the joy of making pickled carrots and other tasty recipes!
I’m eager to hear how you incorporate these tangy bites into your dishes.
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Let’s keep exploring the world of pickling together!
Until Next-Time!
As we conclude our recipe, I hope it inspires you to create and savor these vibrant flavors in your kitchen.
Imagine the burst of color and taste these jars will bring to your fridge, elevating your dishes beyond mere condiments.
Cherish the culinary delights these tangy carrots offer, and let them transform your meals into flavor-rich experiences.
Until our next culinary exploration, enjoy the pickling process and savor the delightful blend of tastes with every bite!
Commonly Asked Questions
If you are like me, you probably have a few questions when it comes to pickling. Here are a few that I often get asked:
Homemade pickles typically last for about 2-3 weeks in the refrigerator.
The acidity and salt in the brine help preserve the pickles, but it’s important to always check for signs of spoilage before consuming.
I always do. Sterilizing jars makes for safe pickling. You can sterilize them by boiling in water for 10 minutes which is how I do it.
While I have heard that it can be done, I don’t do it. If you use you pickled carrots in a few days it might be OK. Mine usually last about 2 weeks, so I don’t even consider reusing the brine.
