Pickled Carrots Recipe - How to Pickle Carrots
This pickled carrots recipe delivers crisp, crunchy carrots that are perfect for snacking, with just the right amount of spices. Learn how to pickled carrots.
Servings: 8
Calories: 38kcal
Ingredients
- 6-7 carrots or as many as you can fit - peeled and sliced into carrot sticks or rings
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 1 clove garlic smashed (or more as desired)
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon black peppercorns
- 1 hot pepper sliced (optional, for hot pickled carrots - I used a devil's tongue pepper, but try a jalapeno for just a little heat)
Instructions
- Peel the carrots and discard the stems. Slice the carrots into carrot sticks or slices, to your preference. Set them aside for now.
- Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.
- Bring the mixture to a quick boil, then remove from heat and stir.
- Stuff a large quart jar (Ball jars are good here) with carrots, but leave about 1 inch of head space.
- Add the hot pepper slices at the top, if using.
- Pour in the brine and seasoning mixture and screw on the cap.
- Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away. They are much better after 1 week.
Notes
Pickled carrots will keep at least a month or longer in the refrigerator. If you’d like to preserve them for longer, discard the garlic and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation).
Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 907mg | Potassium: 172mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7697IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1mg