PICKLED CARROTS
Pickled Carrots are a crunchy, tangy condiment that can brighten up any meal. These quick-pickled carrots are made with a simple brine of apple cider vinegar, water, carrot, sea salt and sugar, delivering a perfect balance of tartness and sweetness. The carrots retain their crisp texture, making them an excellent addition to sandwiches, salads, tacos or as a side dish. This easy-to-prepare recipe is a great way to preserve carrots and elevate their flavour. The vinegar acts as a natural preservative and the whole process only takes a few minutes of prep time.
RECIPE CATEGORY
Side, Condiment
SERVING SIZE
1 serving
CUISINE
Asian, Central American, Mediterranean, Middle Eastern
PREPARATION/TECHNIQUES
Brine, 5 ingredients or less, Prepared in Advance
OCCASION/HOLIDAY
Everyday, Picnic, Summer, Family BBQ, Potluck, Cinco de Mayo, Taco Tuesday
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, Low Sodium, Gluten-Free, Vegan, Vegetarian, Organic, Quick & Easy, Kid Friendly, Kosher, Kosher for Passover
DISH TYPE
Condiment, Pickles, Side
INGREDIENTS
There are the following ingredients for Pickled Carrots:
- 1 small carrot, julienned
- 100ml water
- 50ml apple cider vinegar
- ¼ tsp sea salt
- ¼ tsp sugar
FULL NUTRITIONAL INFORMATION
- Calories: 15
- Protein:3g
- Carbohydrates: 3g
- Sugars: 2g
- Fats: 0g
- Fibre: 1g
- Sodium: 300mg
PREPARATION
- Prepare The Brine: In a small saucepan, combine 100ml of water, 50ml of apple cider vinegar, ¼ tsp sea salt and ¼ tsp sugar. Bring to a simmer, stirring until the salt and sugar are fully dissolved.
- Julienne The Carrots: While the brine is heating, julienne one small carrot into thin matchsticks or slices.
- Add The Carrots To The Brine: Place the julienned carrots into a clean, heatproof jar. Pour the hot brine over the carrots, ensuring they are fully submerged.
- Let Cool: Allow the jar to cool to room temperature before sealing it.
- Refrigerate And Serve: Refrigerate the pickled carrots for at least 30 minutes before serving. The flavours will deepen the longer they sit, but they can be enjoyed within an hour. They will keep in the fridge for up to 1 week.
PREP TIME
10 minutes
COOKING TIME
5 minutes
TIPS
- Adjust Sweetness: If you prefer sweeter pickles, increase the sugar to ½ tsp, or add honey as a natural sweetener.
- Crispier Carrots: To maintain maximum crunch, avoid overcooking the carrots before pickling. If using hot brine, cool the carrots in ice water before adding them to the brine.
- Experiment With Flavours: Add garlic, ginger, or spices like mustard seeds or peppercorns to infuse more complex flavours into the brine.
- Use Fresh Carrots: For the best texture and flavour, choose fresh, firm carrots. Organic carrots will yield the best results.
VARIATIONS
- Spicy Version: Add a sliced chilli pepper or a pinch of red pepper flakes for a spicy kick.
- Herb-Infused: Add fresh herbs like dill, thyme, or cilantro for a refreshing herbal note in your pickled carrots.
- Ginger Infusion: Add a few slices of fresh ginger to the brine for a zesty, aromatic twist.
- Multi-Vegetable Pickles: Combine other vegetables like cucumbers, radishes, or cauliflower with the carrots for a mixed pickled vegetable jar.
- Citrus Addition: Add a slice of lemon or lime to the jar for a citrusy brightness that complements the tang of the vinegar.
PREPPING AND STORAGE
- In The Fridge: Store pickled carrots in an airtight jar in the fridge for up to 1 week.
- Freezing: Pickled vegetables do not freeze well, as freezing may alter their texture. Store fresh in the refrigerator for the best results.
- Make Ahead: You can prepare the brine and pickle the carrots up to 1 day in advance. They get better over time as the flavours develop.