Heart-Healthy Zesty Pickled Carrots
Elevate your snack game with this vibrant and flavorful recipe for Heart-Healthy Zesty Pickled Carrots! Perfectly crunchy carrot sticks or rounds are infused with a tangy brine made from white vinegar, honey, and a medley of aromatic spices including garlic, fresh dill, mustard seeds, and red pepper flakes. This quick and easy recipe takes just 30 minutes of prep and cook time, and delivers a nutrient-packed treat that's low in sodium and rich in vitamins. Ideal for clean-eating enthusiasts and those on a heart-healthy diet, these zesty pickled carrots are a versatile addition to salads, charcuterie boards, or as a guilt-free snack. With their vibrant color and bold taste, they make the perfect blend of health and flavor—ready to enjoy in just 48 hours and stored fresh for up to a month!
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Recipe Information
Ingredients
- 500 grams Carrots
- 1 cup White vinegar
- 1 cup Water
- 2 tablespoons Honey
- 2 pieces Garlic cloves
- 2 sprigs Dill, fresh
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Black peppercorns
- 0.25 teaspoons Salt (low-sodium or potassium salt)
Instructions
Wash the carrots thoroughly, peel if necessary, and cut them into sticks or thin rounds, depending on your preference.
In a medium saucepan, combine the white vinegar, water, honey, and salt. Stir well and bring to a gentle simmer over medium heat.
Once the mixture is simmering, peel the garlic cloves and lightly crush them with the side of a knife. Add the garlic cloves, mustard seeds, crushed red pepper flakes, and black peppercorns to the liquid.
Remove the saucepan from heat and let the brine cool slightly while preparing the jars.
Sterilize a clean 1-liter jar or two smaller jars by washing them with hot, soapy water and rinsing thoroughly. Place the jars in a pot of boiling water for 10 minutes, then let them dry completely.
Add the fresh dill sprigs and the carrot sticks or rounds to the jar(s), packing them tightly while leaving about 1 inch of headspace at the top.
Carefully pour the warm (not boiling) brine into the jar(s), covering the carrots completely but leaving about 1/2 inch of space at the top. Ensure the garlic cloves, spices, and herbs are evenly distributed.
Seal the jar(s) tightly with clean lids and allow them to cool to room temperature on the counter.
Once cooled, refrigerate the pickled carrots for at least 24 hours before serving to let the flavors meld. For best results, wait 48 hours.
Store the pickled carrots in the refrigerator for up to 1 month. Enjoy as a heart-healthy snack or as an accompaniment to meals.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 58.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 2391 mg | 51% | |
*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.
