Pickles Carrots
Brighten up your meals with these tangy and irresistibly crunchy Pickled Carrots! This quick and easy recipe combines fresh carrots with a zesty brine made of white vinegar, sugar, and aromatic spices like garlic, bay leaf, and black peppercorns. Optional red chili flakes add a subtle kick, while sprigs of fresh dill elevate the flavor to gourmet levels. Ready in just 25 minutes of prep and cook time, these pickled delights are perfect for snacking, enhancing charcuterie boards, or adding a flavorful punch to sandwiches and tacos. With their vibrant flavor and simple preparation, these refrigerator pickled carrots are a must-try for any pickle lover!
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Recipe Information
Ingredients
- 500 grams Carrots
- 250 milliliters White vinegar
- 250 milliliters Water
- 50 grams Granulated sugar
- 1 tablespoon Salt
- 2 cloves Garlic cloves
- 1 teaspoon Whole black peppercorns
- 1 leaf Bay leaf
- 0.5 teaspoon Red chili flakes (optional)
- 2 sprigs Fresh dill (optional)
Instructions
Peel and cut the carrots into sticks about 3 to 4 inches long and 1/4 inch thick. Alternatively, cut them into rounds if preferred.
In a medium saucepan, combine white vinegar, water, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from heat and set aside to cool slightly.
Peel the garlic cloves and lightly crush them with the side of a knife.
In a clean glass jar (about 1 liter or quart-sized), add the garlic cloves, peppercorns, bay leaf, and red chili flakes (if using). Tuck in the sprigs of fresh dill if adding.
Pack the carrot sticks tightly into the jar, leaving about 1/2 inch of space at the top.
Pour the warm pickling liquid over the carrots, ensuring they are fully submerged. Leave 1/4 inch of headspace at the top of the jar.
Tap the jar gently on the countertop to remove any air bubbles, and secure with a lid.
Allow the jar to cool to room temperature before refrigerating. Let the carrots marinate for at least 24 hours for best flavor. They will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7441 mg | 324% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 73.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1864 mg | 40% | |
*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.
