Low Sodium Pickled Carrots
Bright, tangy, and irresistibly crisp, these Low Sodium Pickled Carrots are a healthier twist on classic pickling recipes. Infused with the natural sweetness of honey, aromatic dill, garlic, and a blend of spices like mustard seeds and peppercorns, this recipe delivers exceptional flavor without the need for excessive salt. Perfect for snacking, garnishing salads, or serving alongside sandwiches, these easy homemade pickled carrots come together in just 30 minutes, with a quick fridge fermentation to bring the flavors to life. With a low sodium content and a refreshing crunch, this pickling recipe is ideal for health-conscious food lovers and a delicious way to preserve fresh produce for up to four weeks.
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Recipe Information
Ingredients
- 500 grams carrots
- 250 ml distilled white vinegar
- 250 ml water
- 2 tablespoons honey
- 2 pieces garlic cloves
- 1 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
- 1 piece bay leaf
- 2 sprigs dill (fresh)
Instructions
Wash and peel the carrots, then cut them into sticks approximately 4 inches long and 1/2 inch thick.
Sterilize a 1-liter canning jar by washing it with hot soapy water and rinsing well. Set aside to dry.
In a medium saucepan, combine the vinegar, water, and honey. Bring to a simmer over medium heat, stirring until the honey is dissolved.
Lightly crush the garlic cloves and add them to the vinegar mixture along with the mustard seeds, black peppercorns, and bay leaf. Simmer for 5 minutes to infuse the flavors.
Place the carrot sticks into the sterilized jar, packing them tightly.
Place the dill sprigs between the carrots for added flavor.
Carefully pour the hot vinegar mixture over the carrots, ensuring they are fully submerged and leaving about 1/2 inch of headspace at the top.
Seal the jar with a lid and let it cool to room temperature.
Refrigerate the jar for at least 24 hours before consuming to allow the flavors to meld. The pickled carrots can be stored in the refrigerator for up to 4 weeks.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 58.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1739 mg | 37% | |
*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.
