Quick Pickled Carrots Recipe – Love and Lemon

Learn how to quickly pickle carrots! Crunchy, tangy and refreshing, they are a delicious snack or addition to salads, appetizer boards and more.

Pickled carrots don’t get as much love as dill pickles or pickled red onions, and I’m not really sure why. They can add crunch to a salad, acidity to a sandwich, or unexpected depth to a simple crudity platter. They are even great straight from the jar. Dripping with freeze-cold brine, pickled carrots are crisp, tangy, earthy and sweet. You won’t find fresher food.

So, if you’ve never tried pickled carrots before, give this recipe a go! It’s super easy—it takes less than 15 minutes to prepare—and it’s delicious. These quick pickled carrots keep up to 2 weeks in the fridge, but you’ll be polishing them off soon, trust me.

Quick Pickled Carrots Recipe Ingredients

Pickled Carrots Recipe Ingredients

Here’s what you need to make this quick pickled carrot recipe:

  • the carrot, of course! You can leave the small, thin carrots whole. Quarter or halve large carrots vertically so the brine can fully season them. Trim whatever pieces will fit in your jar.
  • garlic – For delicious bites.
  • Black pepper seeds – They add a chili kick.
  • Cumin and coriander seeds – I love this earthy, garam masala with carrots. To bring out their flavor, toast them before adding to the brine.
  • Distilled white vinegar and water – They give Breen his body. Vinegar adds acidity, and water balances it.
  • sugarcane – Readers often ask me about eliminating or reducing sugar in pickle brines. Technically, you can, but for the best tasting pickles, I urge you not to. The sugar balances the vinegar and salt, making the pickled carrots more flavorful. Plus, most of it is in the brine, so you won’t be eating a whole lot of sugar by eating pickles!
  • Sea salt – It helps preserve carrots and perfects the balance of tangy, sweet and salty flavors.

Find the full recipe with measurements below.

Toast the cumin and coriander in a saucepan

How to make quick pickled carrots

For this recipe Quick pickled carrots. Sometimes called refrigerator pickles, quick pickles are not canned or processed to be shelf-stable, so they must be stored in the refrigerator and eaten within a few weeks. The great thing about them, though, is that they are really easy to make! Here’s how I do it:

First prepare the carrots. Wash them well (no need to peel!) and cut into sticks that fit into 2 (16-ounce) or 3 (10-ounce) glass jars with lids. Pack the carrots into the jar and add the garlic and pepper.

Next, toast the spices. Add cumin and coriander to a dry saucepan over medium-low heat and toast, stirring often, until fragrant, 30 seconds to 1 minute. Divide the spices between the jars.

Stir the saucepan with a wooden spoon

Then, make the brine. In the same bowl, add the vinegar, water, salt and sugar. Heat it over medium heat, stirring, until the sugar and salt dissolve, about 1 minute.

Quickly pour the brine over the jar of pickled carrots

Pour the brine over the carrots and set aside to cool to room temperature. Then, cover the jars and pop them in the fridge!

Pickling carrots from the pickled carrot jar

Now for the hard part: the wait! These pickled carrots take 3 days to become addictive. I always try to sample early because I have no tolerance for tangy foods, and every time it’s better on the third day. So try to forget about them—just let them hang in the back of your fridge for a few days, and they’ll be ready to eat!

Find my favorite ways to use pickled carrots below.

Quick pickled carrots in jars on cutting board

How to use pickled carrots

The easiest way to eat pickled carrots is straight from the jar as a snack, but that’s by no means your only option. Here are a few other ways I like to use them:

  • Pile them in a crudité dish. Pickled carrot sticks look adorable and everyone will appreciate the tangy pop of flavor!
  • Stuff them into a sandwich. Slice them thinly and layer them on my chickpea salad sandwich or veggie club sandwich for crunch.
  • Sprinkle them over the salad. I like to add chopped pickled carrots to a simple green salad for a bold, bright flavor.
  • Add them to a cereal bowl. Try one of these rice bowl recipes, or make your own bowl with a grain, protein, fresh veggies, and pickled carrot slices!

How would you like to use pickled carrots quickly? Let me know in this comment!

Pickled Carrot Recipe

More favorite homemade pickles

If you love these pickled carrots, try one of these quick pickle recipes:

Quick pickled carrots

Q Time: 15 minutes

Frost time: 3 d

Total time: 3 d 15 minutes

serves 8

These quick pickled carrots are crunchy, tangy, and refreshing! Enjoy them as a snack or add to a salad or appetizer board. Find more serving tips in the blog post above.

  • 1 pounds the carrot, Cut into sticks according to the size of your jar
  • 2 cloves of garlic, half
  • 1 teaspoon Black pepper seeds
  • 1 A teaspoon of cumin powder
  • 1 A heaping teaspoonful of coriander seeds
  • 1 the cup pure vinegar
  • 1 the cup the water
  • 2 table spoon sugarcane
  • 1 table spoon Sea salt
  • Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and pepper between the jars.

  • Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute or until fragrant. Divide the spices between the jars.

  • Place the vinegar, water, sugar and salt in a saucepan and heat over medium heat. Stir until sugar and salt dissolve, about 1 minute. Pour over carrots.

  • Set aside to cool to room temperature, then cover the carrots and refrigerate. They will be ready to eat after 3 days and will keep for up to 2 weeks.

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