Quick Pickled Carrots Recipe

This Quick Pickled Carrots recipe is a tangy and crisp recipe, which calls for cider vinegar and a sweet spice blend. It’s a straightforward recipe, ready to enjoy after chilling.

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Quick Pickled Carrots Recipe Ingredients

• 3 lb. Fresh Carrots, peeled and sliced ¼-inch thick
• 1/4 Large White Onion, thinly sliced
• 2 cups Water
• 2 cups Cider Vinegar
• 3 cups Sugar
• 1 tsp. Whole Yellow Mustard Seeds
• 1 tsp. Celery Seeds
• 1 tsp. Whole Coriander Seeds
• 1 tsp. Turmeric
• 1/2 tsp. Minced Fresh Ginger
• 1/2 tsp. Kosher Salt

How To Make Quick Pickled Carrots

1. Blanch the Carrots: Bring a medium-large saucepan half-full of water to a boil. Carefully add the sliced carrots and cook for about 5 minutes, until they are just softened but still crisp. Drain the carrots and transfer them to a large, non-reactive bowl. Add the sliced onion and set aside.
2. Make the Pickling Brine: In a medium saucepan, combine the water, cider vinegar, sugar, mustard seeds, celery seeds, coriander seeds, turmeric, ginger, and salt.
3. Combine and Cool: Bring the brine to a boil over medium-high heat, then reduce the heat and let it simmer for 5 minutes, stirring to completely dissolve the sugar. Slowly pour the hot liquid over the carrot and onion mixture in the bowl. Let everything cool completely to room temperature.
4. Jar and Refrigerate: Once cool, divide the carrots and the pickling liquid among 4 to 5 pint-sized jars, leaving about a half-inch of headspace at the top of each jar. Seal the jars tightly with lids and store them in the refrigerator.

Recipe Tips

• How to keep the carrots crisp? The most important tip is to not over-blanch the carrots. As the recipe notes, it is much better to have them slightly too crisp than too soft. The 5-minute blanch is just to tenderize them slightly so they can absorb the brine.
• Can I use different spices? Absolutely! This is a great base brine. Feel free to add other whole spices like a few black peppercorns, a dried bay leaf, or a pinch of red pepper flakes for some heat.
• Can I make this with less sugar? You can, but keep in mind that this is a classic “bread and butter” style sweet pickle brine. The sugar is essential for balancing the tartness of the vinegar and also acts as a preservative, helping the pickles last longer in the fridge.
• What’s the best way to slice the carrots? For perfectly uniform slices that will pickle evenly, a mandoline slicer is the best tool. For a fun, classic look, you can also use a crinkle cutter to create wavy slices.

What To Serve With Pickled Carrots

These sweet and tangy pickled carrots are a fantastic condiment that can brighten up many dishes. Serve them:

• On sandwiches or burgers for a sweet, crunchy element.
• As part of a charcuterie or cheese board.
• As a tangy side dish for rich, savory meals like pot roast or pulled pork.
• Chopped up and added to salads, like a potato or tuna salad.

How To Store Pickled Carrots

• Refrigerate: This is a refrigerator pickle recipe and is not shelf-stable. The pickles must be stored in tightly sealed jars in the refrigerator. They will be ready to eat after about 24 hours and will keep for up to one month.

Pickled Carrots Nutrition Facts

• Serving: ¼ cup
• Calories: 120 kcal
• Carbohydrates: 30g
• Protein: 1g
• Fat: 0.5g
• Sugar: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Carrot and Squash Curry Soup Recipe
• Carrot Ribbon Salad Recipe
• Roasted Carrots with Spring Herb Dip Recipe