Easy Pickled Carrots Recipe
Introduction
Easy Pickled Carrots are a quick and tasty way to add a tangy crunch to your meals. With just a few simple ingredients, you can create a vibrant snack or side dish that brightens up any plate.
Ingredients
- 4 large carrots, peeled and sliced
- 1 cup vinegar (white or apple cider)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon pickling spices (such as mustard seeds, peppercorns, and dill)
Instructions
- Step 1: Slice the peeled carrots into thin rounds or sticks, depending on your preference.
- Step 2: In a bowl, combine the vinegar, sugar, salt, and pickling spices, stirring until the sugar and salt dissolve.
- Step 3: Place the sliced carrots in a clean jar and pour the pickling liquid over them, ensuring the carrots are fully submerged.
- Step 4: Seal the jar and refrigerate for at least 24 hours before serving to allow flavors to develop.
- Step 5: Serve chilled as a crunchy snack or a tangy accompaniment to your favorite dishes.
Tips & Variations
- For extra flavor, add garlic cloves or fresh herbs like dill to the pickling jar.
- Use honey instead of sugar for a subtle sweetness and different taste.
- Adjust the spice mix to your liking—try adding chili flakes for a spicy kick.
- Use different vinegars such as rice vinegar for a milder flavor.
Storage
Store pickled carrots in an airtight jar in the refrigerator for up to 2 weeks. The flavor intensifies over time, and they are best enjoyed chilled. Always use a clean utensil to avoid contamination.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How long do pickled carrots need to sit before eating?
They should sit in the refrigerator for at least 24 hours to develop flavor, but they improve after 2-3 days.
Can I use fresh herbs in pickled carrots?
Yes, adding fresh herbs such as dill or thyme enhances the taste and adds aromatic notes to your pickled carrots.
PrintEasy Pickled Carrots Recipe
This Easy Pickled Carrots recipe offers a quick and simple way to enjoy crisp, tangy carrots infused with a blend of vinegar, sugar, salt, and aromatic spices. Perfect as a refreshing snack, salad topping, or side dish, these pickled carrots are refrigerated to develop their vibrant flavors with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes plus at least 24 hours refrigeration
- Yield: About 4 cups 1x
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pickling Liquid
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
Vegetables
- 4 large carrots, peeled and sliced into sticks or rounds
Instructions
- Prepare the Carrots: Peel the carrots thoroughly, then slice them into sticks or rounds about 1/4 inch thick to ensure they pickle evenly and quickly.
- Make the Pickling Brine: In a small saucepan, combine the white vinegar, water, sugar, salt, and spices including black peppercorns, mustard seeds, and coriander seeds. Heat the mixture over medium heat, stirring until the sugar and salt fully dissolve, then remove from heat and allow it to cool slightly.
- Combine and Refrigerate: Place the sliced carrots into a clean jar or airtight container. Pour the warm pickling liquid over the carrots, making sure they are fully submerged. Seal the container and refrigerate it for at least 24 hours to allow the flavors to develop.
- Serve: After refrigeration, the pickled carrots are ready to enjoy. Serve them chilled as a crunchy, tangy side, topping for salads, or a snack.
Notes
- For crisper carrots, blanch them in boiling water for 1 minute before pickling.
- Adjust sugar quantity to taste depending on your preferred balance of sweetness and acidity.
- Add sliced garlic or chili flakes to the brine for additional flavor complexity.
- Pickled carrots can be stored in the refrigerator for up to 2 weeks.
Keywords: pickled carrots, easy pickles, quick pickled vegetables, carrot snack, condiment, refrigerator pickles
