Carrot and Onion Pickle
Brighten up your meals with this tangy and vibrant Carrot and Onion Pickle, a delightful condiment that adds a zesty twist to any dish! This quick and easy pickle recipe brings together crisp julienned carrots and tender onions, infused with a bold medley of flavors from white vinegar, turmeric, mustard seeds, and chili flakes. The addition of toasted cumin seeds and lightly crushed garlic cloves elevates the pickling liquid, creating a harmonious balance of spice and tang. Customize with fresh dill for a fresh herbal note, and enjoy this versatile pickle as a complement to sandwiches, salads, or curries. Ready in just 30 minutes (plus a marination period), this homemade refrigerator pickle is perfect for meal prep or as a low-effort way to preserve fresh produce.
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Recipe Information
Ingredients
- 250 grams Carrots
- 150 grams Onions
- 150 ml White vinegar
- 100 ml Water
- 50 grams Granulated sugar
- 2 teaspoons Salt
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Chili flakes
- 3 units Garlic cloves
- 2 tablespoons Fresh dill (optional)
Instructions
Wash and peel the carrots, then julienne them into thin, even strips about 2 inches long.
Peel and slice the onions into thin half-moons.
In a medium saucepan, combine white vinegar, water, sugar, salt, turmeric powder, and chili flakes. Place the pan over medium heat and stir until the sugar and salt dissolve completely.
In a small dry pan, toast the mustard seeds and cumin seeds over low heat until they start to pop and release their aroma, approximately 1 minute. Add them to the vinegar mixture.
Crush the garlic cloves lightly with the flat side of a knife and add them to the saucepan.
Bring the pickling liquid to a gentle boil, then lower the heat and simmer for 2 minutes to blend the flavors.
Place the julienned carrots and sliced onions into a sterilized glass jar or container. Add the optional fresh dill for enhanced flavor if desired.
Carefully pour the hot pickling liquid over the vegetables, ensuring all the vegetables are submerged. Let the pickle cool to room temperature.
Seal the jar tightly, then refrigerate for at least 24 hours to allow the flavors to develop fully. For best results, consume the pickle within 2 weeks.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 71.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1353 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
