Low Sodium Zesty Pickled Carrots
Dive into the tangy world of flavor with these Low Sodium Zesty Pickled Carrots, a delightful twist on traditional pickled vegetables that’s perfect for snacking or enhancing your meals. Packed with vibrant carrots, zesty vinegar, aromatic garlic cloves, and a hint of spice from red chili flakes, this recipe offers all the punch without overwhelming your sodium limits. Sweetened naturally with honey or maple syrup for a vegan option, these pickled carrots are ready in just 20 minutes of prep and cook time, making them an easy yet impressive homemade treat. With fragrant dill seeds, peppercorns, and bay leaves, these crunchy pickles deliver a harmonious balance of savory and tangy flavors, perfect as a garnish, side dish, or healthy snack. Best of all, they require minimal effort and can be stored for up to 3 weeks in the fridge, ensuring you have a burst of zesty freshness on hand anytime!
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Recipe Information
Ingredients
- 1 pound Carrots
- 1.5 cups White vinegar
- 1 cup Water
- 2 tablespoons Honey (or maple syrup for vegan option)
- 3 whole Garlic cloves
- 1 teaspoon Whole black peppercorns
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Dill seeds
- 2 whole Bay leaves
Instructions
Wash and peel the carrots, then cut them into sticks or rounds, approximately 3-4 inches long if making sticks.
In a medium saucepan, combine the white vinegar, water, and honey (or maple syrup). Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 2-3 minutes.
While the liquid is heating, sterilize a 1-quart jar or two pint-sized jars by washing them in hot, soapy water or running them through a dishwasher.
Place the garlic cloves, black peppercorns, red chili flakes, dill seeds, and bay leaves into the bottom of the jar(s).
Pack the carrot sticks or rounds tightly into the jar(s), leaving about 1/2 inch of headspace at the top.
Pour the hot vinegar mixture over the carrots, ensuring all pieces are fully submerged. Leave about 1/4 inch of headspace at the top of the jar.
Remove any air bubbles by lightly tapping the jar on the counter. Add more liquid if needed to cover the carrots completely.
Secure the lid tightly and let the jar cool completely at room temperature. Refrigerate for at least 24 hours before serving to allow the flavors to develop.
Store in the refrigerator for up to 3 weeks. Enjoy as a snack, garnish, or addition to your favorite meals.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 35.9 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 485 mg | 10% | |
*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.
