Fast Pickled Carrots Recipe – Sustainable Cooks


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Zippy and crunchy fast pickled carrots are right here to jazz up your subsequent meal! Garlicky, scented with dill, and flavored with onion, peppercorns, and a candy, tangy brine, they take minutes to make and add some oomph to salads, sandwiches, and extra. 

two jars of quick pickled carrots on a white board with peppercorns.

Should you’re not making your individual pickles, it’s time to start out. And these fast pickled carrots are the right recipe for all of the cool youngsters/freshmen.

These fridge carrot pickles are merely a matter of blanching the carrots, cooking the brine, and mixing the whole lot in jars. Your (minimal) effort can be rewarded with candy, tangy pickled carrots that add shiny taste and snappy crunch to the whole lot from burgers to hen salad.

Fridge dilly beans, pickled ginger, pickled shallots, spicy pickled combined greens, and fridge pickled beets show that pickling is straightforward. Pickling is for everybody! Pickling is for YOU!

Carrots, onions, garlic, dill, and other ingredients on a marbled board.

Step By Step Directions

*I’ll stroll you thru it right here with some photographs and ideas, and also you’ll additionally discover a printable recipe card on the backside of the put up with actual measurements, and so forth. It’s also possible to click on “soar to recipe” to skip down.

Add the ice and water to a medium mixing bowl. Peel the carrots, then slice them into cash.

Sustainability Tip

Sustainability Tip

Save the tops and peels of the carrots. Pop them right into a freezer bag after which freeze till you may have sufficient to make use of to make home made hen bone broth.

You may even take the crunchiness to the following degree and be taught to can your hen broth.

Fill a medium saucepan with just a few inches of water. Convey the water to a boil, then add the carrots. Scale back the warmth to medium-high and cook dinner for two minutes.

Drain the carrots and switch them to the ice water, then drain them once more.

Two photos showing the process of blanching sliced carrots.

Make the brine by combining the water, vinegars, salt, sugar, and garlic in a saucepan and bringing it to a boil. As soon as the sugar dissolves, scale back the warmth to a simmer.

Divide the onion, peppercorns, and crimson pepper flakes into clear jars, then add the carrots, dill, and sliced crimson pepper. 

Pour the brine into the jars and seal them. Allow them to sit on the counter for 12 hours, then transfer the jars to the fridge.

a saucepan pouring brine into a jar.

RECIPE VARIATIONS & OPTIONAL ADDINS

  • Modify the quantity of sugar to make the carrot pickles sweeter or extra tart.
  • Swap the onion for shallots or inexperienced onions, which have a milder onion taste.
  • For additional warmth, add a sliced jalapeño as an alternative of the crimson bell pepper. 

HOW TO STORE

Refrigerate jars of fast pickled carrots and use them inside 3-4 weeks. The flavors will develop and deepen with storage.

WHAT TO SERVE WITH THIS RECIPE

I like including pickled carrots (and pickled cauliflower) to crudite platters, cheese boards, and charcuterie boards for one thing barely sudden. Pickles are additionally an incredible palate cleanser—it’s why sandwiches are served with pickles at delis!

Pickled carrots make a shiny addition to On the spot Pot potato salad, Greek yogurt egg salad, and any inexperienced salad too. 

Use them on air fryer turkey burgers as an alternative of conventional pickles or add them to sandwiches (they’re even good in a grilled cheese!), tacos and burritos, and meal bowls.

PRO TIPS/RECIPE NOTES

  • A mandolin slicer could make fast work of slicing the carrots, particularly if you happen to’re making an enormous batch of fast pickled carrots. You may slice them at a slight angle to create fancy pants rectangular cash if you happen to’d like.
  • Julienne the carrots and so they’re good for including to salads, tacos, and banh mi.
  • You need to use pickling salt when you’ve got it, however as a result of most of us don’t, I make this recipe with kosher salt.
  • When you have a pickling spice combine, be at liberty to make use of it right here! They often include peppercorns and spices like cumin and coriander so as to add some pep and zip to your home made pickles.
  • Notice that the longer you let the pickled carrots sit within the fridge, the extra flavorful they’ll be. 

Extra Carrot Recipes to Strive

Two jars of sliced carrots in brine.

Stop your display from going darkish

Prep and Blanch the Carrots

  • Fill a medium mixing bowl with ice and water.

    ice

  • Peel and slice the carrots into skinny cash.

    6 cups carrots, thinly slicked

  • Fill a medium saucepan with just a few inches of water and produce it to a boil.

  • Rigorously add the carrots and scale back the temp to medium-high. Prepare dinner for two minutes.

  • Drain the carrots and switch them to the ice water for five minutes. Drain once more.

Make the Brine

  • In a saucepan, carry vinegar(s), water salt, sugar, and garlic to a boil. As soon as it has boiled and the sugar has dissolved, scale back the brine to a simmer and preserve scorching on the range.

    1/2 cup apple cider vinegar, 1/2 cup white vinegar, 3/4 cup water, 2 tbsp kosher salt, 3 tbsp sugar, 3 cloves garlic

Make the Pickled Carrots

  • In clear jars, evenly divide the onion, peppercorns, and crimson pepper flakes.

    1/2 tsp black peppercorns, 1/2 cup onion, 1/2 tsp crimson pepper flakes

  • Add the carrots to the jars. Tuck a number of the dill and sliced crimson pepper amongst the carrot cash.

    4 sprigs recent dill, 1/4 cup sliced crimson bell pepper

  • Pour the nice and cozy brine over the carrots, put a lid on the jars, and preserve them on the counter for 12 hours.

  • Switch jars to the fridge. Will preserve for 3-4 weeks.

  1. Makes 1 quart.
  2. Non-obligatory seasonings – bay leaf, coriander, or mustard seeds.
  3. Will preserve within the fridge for 3-4 weeks.

Serving: 0.5cupEnergy: 38kcalCarbohydrates: 8gProtein: 1gFats: 0.1gSaturated Fats: 0.02gPolyunsaturated Fats: 0.05gMonounsaturated Fats: 0.01gSodium: 1193mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 6346IUVitamin C: 3mgCalcium: 20mgIron: 0.2mg

Vitamin info is robotically calculated, so ought to solely be used as an approximation.

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