Pickled Carrots Recipe

Ingredients

• 4 cups water – Used to dilute the vinegar and create the right balance of flavor.
• 1/2 cup white vinegar – Provides the tangy base for the pickling brine.
• 2 tbsp salt – Enhances the flavor and helps with the pickling process.
• 5 tbsp sugar – Adds a touch of sweetness to balance out the tang from the vinegar.
• 1/2 tbsp oil – Adds richness to the marinade.
• 1 lb baby carrots– These small carrots are naturally sweet and have the perfect size for pickling.
• 8 garlic cloves, peeled – Infuse the carrots with a robust, savory flavor.
• 1 small bunch fresh dill – Adds a fresh, herby taste that pairs perfectly with the carrots.
• 10 black peppercorns – Adds a subtle spicy kick to the pickling brine.

Kitchen Tools You Need To Make Pickled Carrots

• 2-liter (half-gallon) glass jar with a lid – For storing and marinating the pickled carrots.
• Pot – To boil the pickling marinade ingredients.
• Measuring cups and spoons – To accurately measure the ingredients for the brine.
• Knife – For peeling and preparing the garlic cloves, if needed.
• Tongs or ladle – To carefully handle the hot marinade when pouring it into the jar.

Instructions How To Make Pickled Carrots

• Prepare a 2-liter (half-gallon) glass jar with a lid.
• Put half of baby carrots in the jar, then put the dill, garlic cloves and black peppercorns on top of them, and then put the remaining carrots on top.
• Make a marinade: in a pot, mix water, salt and sugar. Bring it to a boil.
• Remove the marinade from heat and add vinegar and oil, then mix it.
• Carefully pour the hot marinade into the jar with carrots.
• Leave the jar with carrots to marinate at room temperature for 2 days, after that move pickled carrots to the refrigerator.

Enjoy these yummy crunchy pickled carrots! They will keep in the refrigerator for at least 2 weeks. By the way, garlic turns purple in the marinade, so don’t get alarmed – it’s perfectly normal :) Also, check out my pickled zucchini recipe – yes, you can pickle zucchini too and it tastes really good! I’ve also pickled cauliflower before using the same recipe and it turned out really well!

Serving Suggestions

• Serve these pickled carrots as a crunchy appetizer alongside a cheese and charcuterie board.
• Use them as a flavorful topping for salads, adding a burst of tangy crunch. Check the salad idea here >>
• Pair them with sandwiches or wraps to give a zesty contrast to the other ingredients.
• Add them to your favorite Greek apple raisin or Greek tuna for an extra layer of flavor and texture.
• Enjoy them as a healthy snack straight from the jar!

Tips For Success

• Use Fresh Baby Carrots: For the best texture and flavor, choose fresh, crisp baby carrots. Avoid any that are wilted or soft, as they won’t provide the crunchy texture you’re looking for in pickled carrots.
• Boil the Brine Thoroughly: Make sure to boil the water, salt, and sugar mixture thoroughly before adding the vinegar and oil. This step helps to fully dissolve the sugar and salt, ensuring an even flavor throughout the brine.
• Layer the Ingredients Evenly: When placing the garlic, dill, and peppercorns in the jar, try to distribute them evenly among the carrots. This way, all of the carrots absorb the delicious flavors as they marinate.
• Be Patient: While it’s tempting to dig in right away, give the carrots at least 2 days to pickle at room temperature. This allows the flavors to develop fully and the carrots to absorb the tangy marinade.
• Storage Tips: After 2 days, store the pickled carrots in the fridge to extend their freshness. They will stay crunchy and flavorful for up to 2 weeks if kept refrigerated.
• Don’t Worry About the Garlic Turning Purple: It’s completely normal for garlic to change color during the pickling process, often turning a light purple. This is due to the reaction between garlic and the vinegar in the brine and is safe to eat.

Variations And Substitutions

• Spicy Pickled Carrots: Add some heat to your pickled carrots by including a few slices of fresh jalapeño or a teaspoon of red pepper flakes in the jar. This will give your carrots a spicy kick that pairs well with the tangy brine.
• Sweet and Spicy Carrots: If you like a mix of sweet and spicy flavors, add a tablespoon of honey or maple syrup to the brine. The sweetness balances the vinegar’s sharpness, while still allowing the spice from peppercorns or chili flakes to shine through.
• Different Vegetables: This recipe isn’t limited to carrots! You can pickle other vegetables such as cucumbers, cauliflower, or zucchini using the same method. Simply swap out the carrots for your vegetable of choice, keeping the brine the same for a variety of pickled snacks.
• Herb Substitutes: If you don’t have fresh dill on hand, try using other fresh herbs like cilantro, parsley, or even thyme. Each herb will bring its own unique flavor to the pickling process, making your pickled carrots taste even more customized.
• Low-Sodium Version: To reduce the sodium content, you can use less salt or opt for a salt substitute in the brine. This variation will make the pickled carrots a healthier option for those watching their salt intake without compromising much on flavor.
• Different Vinegars: While white vinegar is traditional, you can experiment with other types of vinegar like apple cider vinegar or rice vinegar for a different flavor profile. Apple cider vinegar will give a slightly sweeter and fruitier taste, while rice vinegar is milder and perfect for those who prefer a less sharp tang.