Friday, March 29, 2024
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Pickled Carrots

Quick pickled carrots always hit the spot when I want a snack that will satisfy my craving, but is still healthy and nutritious. They have the perfect crunchy bite and super satisfying flavor combo–vinegar, salt, a hint of sweetness, citrusy coriander, and a little kick from the chili. These zesty carrots taste like a treat, not a compromise.

pickled carrots in a glass jar
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Quick is in the name and that’s the beauty of these pickled carrots. It only takes a few minutes to make something really special out of a handful of pantry ingredients. Peel and chop the carrots, simmer the water and vinegar with the spices, combine, and let sit for at least one hour in the fridge before you dig in. That’s it.

Yes, they are delicious right out of the jar, but there is much more you can do with these amazing quick pickled carrots. 

  • Dice up and toss into pasta salads, chicken salads, tuna salads, or green salads to take them to the next level with a zesty, crunchy bite.
  • Pack into lunches along with a sandwich or wrap and enjoy the briny goodness as a healthy alternative to chips.
  • Serve an assortment of quick pickled veggies as a simple appetizer or use to complete charcuterie boards with a colorful burst of flavor.
  • Slice and use to top sandwiches, burgers, wraps, or tacos.
pickled carrots and chilies in a glass jar

Ingredients

  • Carrots – a nutrition powerhouse, packed with antioxidants, vitamins, minerals, and fiber. Antioxidants protect cells and can reduce the risk of certain cancers and other chronic illnesses. With more than double the daily requirement for vitamin A, carrots keep our eyes healthy, promote good vision, and prevent degenerative disease. Vitamin C boosts the immune system and Potassium helps regulate blood sugar. Their high fiber content also helps keep the heart and digestive system healthy.
  • Green Chili – Adds a hint of spice to the pickles, add more or less per your taste. I recommend using Indian green chilies, but jalapenos or serranos will work too
  • Vinegar – White vinegar brings out the beautiful magenta color of the onions but you can also use apple cider vinegar if you like
  • Spices – coriander seeds and black peppercorn add a hint of warm flavor to the pickles without overpowering the taste.
  • Salt and Sugar – I highly recommend using Kosher salt for pickling as does not contain iodine. It is pure salt without any chemicals or anti-caking ingredients. sugar is optional but I highly recommend it to balance and enhance the tangy flavors
ingredients for quick pickling carrots

How to Make Quick Pickled Carrots

  • In a small saucepan over medium heat, combine the vinegar, water, peppercorns, coriander seeds, sugar, and salt, stirring just until the sugar dissolves. Remove from the heat
  • Wash and dry the carrots. Peel and discard ends. Cut into 2 to 3 inches long and ¼-inch-thick pieces. Diagonally slice green chili into 1-inch pieces
photos one and two showing brine and cut carrots
  • Place the carrots and chili in a glass jar
  • Pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving.
photos three through six showing how to make homemade pickled carrots

Storing

Store the pickled onions refrigerated in an airtight glass jar for 2 to 3 weeks.

glass jar with pickled carrots and whole spices

Favorite Pairings

In addition to salads, cheeseboards, and charcuterie boards here are my favorite recipes to served pickled carrots

Why You’ll Love Making Quick Pickles

  • A healthy and delicious way to add more veggies to your diet.
  • Quick, easy, and inexpensive to make. No special equipment or time-consuming traditional canning methods are required. 
  • Brighten up any dish with a burst of flavor and acidity.
  • Take toppings to the next level.
  • Guests are always impressed by homemade pickles and they look so fancy stocked in your fridge.
  • The simple and clean recipe. We like knowing what’s in our food and what isn’t—there are no chemical preservatives, additives, or dyes.
  • They make a super satisfying snack.
  • The added benefit of vinegar in the diet: vinegar is known to help regulate blood sugar and curb cravings. 

Common Questions

Can I use apple cider vinegar?

You can use apple cider vinegar instead of white vinegar. I recommend using white vinegar for a clear brine that will bring out the bright and vibrant color of the carrots.

Why use Kosher Salt for Pickling?

Picking salt is often used for canning and pickling recipes. I like to use Kosher salt, as I always have it in my kitchen. Just like pickling salt, kosher salt does not have additives or anticaking agents that help make the brine clear. You can also use sea salt or pickling salt if you have it. Since Kosher salt is less salty you need more of it, the good ratio is 1 teaspoon sea salt to 1.25 teaspoon kosher salt.

Can You Reuse Leftover Brine?

While I wouldn’t recommend using leftover brine to make a new batch as it will not have the same level of acidity, you can use it wherever you would use regular vinegar. Try it the next time you make a vinaigrette for salad!

Do I Have to Use a Glass Jar?

Glass Jars are the way to go! They can handle the hot brine, do not stain, and do not permanently absorb the flavors or odors of the contents.

More Quick Pickling Recipes

Recipe

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pickled carrots with green chilies in a glass jar

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Pickled Carrots

Prep Time10 mins

Cook Time5 mins

Course: Side Dish

Servings: 8

Calories: 25kcal

Ingredients

Instructions

  • Wash and dry the carrots. Peel and discard ends. Cut into 2 to 3 inches long and ¼ inch-thick pieces

  • Diagonally slice green chili into 1-inch pieces

  • In a small saucepan over medium heat, combine the vinegar, water, peppercorns, coriander seeds, sugar, and salt, stirring just until the sugar dissolves. Remove from the heat

  • Place the carrots and chili in a glass jar

  • Pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving. Refrigerate for upto 2 weeks.

Nutrition

Calories: 25kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 332mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5098IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

Source: Ministry of Curry

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