Pickled Carrots Recipe

This recipe for Pickled Carrots Recipe yields crisp, crunchy carrots that are ideal for snacking, with just the proper amount of spices. Discover how to pickle carrots.

Today, my friends, we’re cooking spicy pickled carrots in the Chili Pepper Madness kitchen. Would you like some? I’ve been doing a lot of pickling recently because food preservation is more vital than ever.

In addition, I’ve been considering methods to have a tasty crunchy snack without succumbing to harmful potato chips, crackers, or other processed foods. Pickled carrots are an excellent choice for me. Pickled Carrots Recipe!

Pickled carrots are my favorite since they have a zesty, acidic flavor and are super simple to create. Plus, depending on my mood, I can easily regulate the ingredients in the pickling brine as well as the overall heat. Look at my recipe and conversation below to see how you may make them your own. Pickled Carrots Recipe!

Ingredients for Pickled Carrots

Carrots. Carrots come in various sizes, so plan on using as many as you can fit into a quart-sized jar. Usually, I use 6-7 medium-sized carrots. I cut mine into carrot sticks for nibbling, but carrot slices are also delicious. Pickled Carrots Recipe!

Pickling Liquid. Combine 1 cup white vinegar, 1 cup water, and 1 tablespoon pickling salt in a mixing bowl. If you like, you can add extra vinegar to the water. This should be enough to fill your jar.

Pickling Spices. 1 garlic clove, 1 tablespoon honey for sweetness, and 1 teaspoon of dried oregano, basil, and whole black peppercorns Seasonings can be changed.

For Hot Pickled Carrots. I enjoy spicy pickled carrots for snacking (surprise, surprise), so I add whatever hot pepper I have on hand. This time, I used a single hot devil’s tongue pepper, which provided a good degree of heat. Choose your favorite degree of heat. Begin with jalapeño pepper and see whether it’s spicy enough for you. Pickled Carrots Recipe!

The Recipe Method for Making Pickled Carrots

1. Peel the carrots and remove the stems Depending on your liking, cut the carrots into carrot sticks or slices. Set them aside for the time being. Pickled Carrots Recipe!

2. Add In a large saucepan, and combine the vinegar, water, salt, garlic, honey, oregano, basil, and peppercorns.

3. Bring to a boil, then take off the heat and stir Allow the vinegar mixture to cool. The room temperature is excellent, but I want it to be heated.

4. Fill a big quart jar halfway. (Ball jars or any thick, sturdy glass container work well here) with carrots After adding the carrots, leave about 1 inch of head space at the top. You’ll need some space for the brine.

5. If using, arrange the hot pepper slices on top.
6. Screw on the cap after adding the brine and spice combination.
7. Refrigerate for 24 hours before serving to let flavors develop, however they can be eaten straight away. After one week, they are significantly better. Pickled Carrots Recipe!

Pickled carrots will keep in the refrigerator for at least a month, if not longer. If you want to keep them longer, remove the garlic and place the jar in a water bath for 15 minutes (20 minutes above 6,000 feet elevation). Pickled Carrots Recipe!

Boom! Done! Friends, pickled carrots! They’re rather simple to produce, aren’t they? So quickly. Quick pickled carrots are a delicious snack. Very nutritious and low in calories.

Notes just on Recipe

  • The vinaigrette. For a hint of sweetness, I use either white distilled vinegar or apple cider vinegar. You may use any vinegar, but I recommend choosing a high-quality one. Vinegar is a vital ingredient in this dish, so select one with a taste and tanginess that you appreciate.
  • Carrots Pickled in Mexico Mexican pickled carrots are the same as any other pickled carrots dish but made using Mexican ingredients. For Mexican pickled carrots, combine 1 teaspoon Mexican oregano, 1 teaspoon chili powder or red pepper flakes, and the juice of 1 lime. Pickled Carrots Recipe!
  • Prepare the Hot Pickled Carrots. As previously said, I prefer particularly spicy pickled carrots, but use your discretion. If you’re new to pickling and spicy peppers, try a single sliced jalapeño pepper. If it isn’t spicy enough, try a serrano pepper, or try stronger peppers like habanero, or go extremely hot with ghost pepper or a Carolina Reaper. Talk about smoky pickled carrots!
  • Ingredients not listed. Other veggies can be added to your pickling mixture. Red onions, radishes, and other vegetables are common additions. Pickled veggies make excellent appetizers and sandwich fillings.

That’s all I’ve got, my buddies. I hope you enjoy my recipe for pickled carrots. As previously stated, they’re ideal for snacking, and they’re quite simple to create nice and spicy, exactly the way we want it! Please let me know if you make it. I’d love to know how it went for you. Pickled Carrots Recipe!

Pickled Carrots

These days, I serve my pickles with Korean BBQ, hotdogs, or just as a side dish to my Korean rice.

If you like pickled radishes, you might like to try some of my other pickled radish recipes from the links below. Korean Pickled Radish Wraps with Korean Style Pink Radish Pickles

While you’re at it, you should check out my Korean-style green chili pickles. These are fantastic!

I hope you like my easy pickling recipes! Pickled Carrots Recipe!

How To Store Pickled Carrots?

You can keep the pickles in the fridge for at least a few weeks. If the jar and lid are thoroughly sanitized, I believe they will survive even longer. (However, they rarely survive that long for us because they are all gone by then.) Pickled Carrots Recipe!

Another thing to keep in mind is that these pickles taste best within the first 4-5 days of pickling, while they are still crisp, Pickled Carrots Recipe, jalapeno pepper.

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Pickled Carrots Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings:8 servingsCalories:38 kcal Best Season:Available

Description

This recipe for pickled carrots yields crisp, crunchy carrots that are ideal for snacking, with just the proper amount of spices. Discover how to make pickled carrots.

Ingredients

Instructions

  1. Remove the carrot stalks and peel the carrots.
  2. Depending on your liking cut the carrots into carrot sticks or slices.
  3. Set them aside for the time being.
  4. In a large saucepan, combine the vinegar, water, salt, garlic, honey, oregano, basil, and peppercorns.
  5. Bring the liquid to a rapid boil before removing it from the heat and stirring.
  6. Fill a big quart jar (Ball jars work well here) halfway with carrots, leaving about 1 inch of head space.
  7. If using, arrange the hot pepper slices on top.
  8. Screw on the cap after adding the brine and spice combination.
  9. Refrigerate for 24 hours before serving to let flavors develop, however they can be eaten straight away.
  10. After one week, they are significantly better.

Notes

  • Pickled carrots will keep in the refrigerator for at least a month, if not longer. If you want to keep them longer, remove the garlic and place the jar in a water bath for 15 minutes (20 minutes above 6,000 feet elevation).
Nutrition Facts

Servings 8


Amount Per Serving
Calories 38
% Daily Value *
Total Fat 1g2%
Saturated Fat 1g5%
Sodium 907mg38%
Potassium 172mg5%
Total Carbohydrate 8g3%
Sugars 5g
Protein 1g2%

Vitamin A 7697%
Vitamin C 11%
Calcium 26%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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