Pickled Carrots Recipe
These pickled carrots are crunchy, tangy, and full of flavor! Made with baby carrots, garlic, fresh dill, and black peppercorns, they soak up a zesty marinade that's super easy to prepare. Perfect for snacking or adding a crunchy bite to any meal!
Servings: 8
Calories: 64kcal
Equipment
- 2-liter glass jar with a lid half-gallon
- Pot for boiling marinade
Ingredients
- 4 cups water
- 1/2 cup white vinegar
- 2 tbsp salt
- 5 tbsp sugar
- 1/2 tbsp oil
- 1 lb baby carrots
- 8 garlic cloves peeled
- 1 bunch fresh dill small
- 10 black peppercorns
Instructions
- Prepare a 2-liter (half-gallon) glass jar with a lid.
- Add half of the baby carrots into the jar.
- Layer the garlic, dill, and peppercorns on top of the carrots.
- Place the remaining carrots on top of the seasoning layer.
- In a pot, combine water, salt, and sugar. Bring to a boil.
- Remove from heat and stir in vinegar and oil.
- Carefully pour the hot marinade into the jar, covering the carrots completely.
- Let the jar sit at room temperature for 2 days.
- After 2 days, transfer the pickled carrots to the refrigerator. They will keep for up to 2 weeks.
Notes
- The garlic may turn purple during pickling, which is completely normal.
- Try using the same recipe to pickle other veggies like zucchini or cauliflower for a fun twist!
Nutrition
Calories: 64kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 1795mg | Potassium: 150mg | Fiber: 2g | Sugar: 10g | Vitamin A: 7829IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg