Shaker Style Pickled Carrots
Transform your snacking and side dish game with Shaker Style Pickled Carrots, a vibrant and tangy twist on traditional pickling. This quick and easy recipe combines crisp carrot sticks with a punchy brine of white vinegar, garlic, and a medley of bold spices, including dill seeds, mustard seeds, and crushed red chili flakes. The gentle heat of the spice blend is perfectly balanced by a touch of sugar, while bay leaves infuse earthy undertones. Ready in as little as 24 hours, these pickled carrots are ideal for adding a zesty crunch to sandwiches, charcuterie boards, or as a deliciously tart snack right out of the jar. With just 15 minutes of prep time and 10 minutes of cooking, these refrigerator pickles are an effortless way to elevate your repertoire of condiments. Perfectly crisp and tantalizingly flavorful, they’ll keep in your fridge for up to three weeks—if you can resist them that long!
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Recipe Information
Ingredients
- 500 grams Carrots
- 250 ml White vinegar
- 250 ml Water
- 50 grams Sugar
- 1 tablespoon Kosher salt
- 2 whole Garlic cloves
- 1 teaspoon Mustard seeds
- 1 teaspoon Dill seeds
- 1 teaspoon Crushed red chili flakes
- 2 whole Bay leaves
Instructions
Wash and peel the carrots. Cut them into sticks approximately 3-4 inches long and about 1/2 inch thick, or to your preferred size for pickling.
Sterilize a 1-liter glass jar (or two 500 ml jars) by boiling it in water for 10 minutes. Allow the jar to air-dry completely or dry it with a clean towel.
In a medium saucepan, combine the white vinegar, water, sugar, and kosher salt. Heat the mixture over medium-high heat, stirring occasionally, until the sugar and salt dissolve completely. Remove from heat and set aside to cool slightly.
Place the garlic cloves, mustard seeds, dill seeds, crushed red chili flakes, and bay leaves at the bottom of the sterilized jar(s).
Pack the carrot sticks tightly into the jar(s), ensuring they are upright and fit snugly.
Pour the warm brine mixture over the carrots, making sure the liquid completely covers them but leaves about 1/2 inch of headspace at the top of the jar(s).
Seal the jar(s) with lids and allow them to cool to room temperature. Once cooled, refrigerate the pickled carrots for at least 24 hours to allow the flavors to develop. For best results, wait 2-3 days before consuming.
The pickled carrots will keep in the refrigerator for up to 3 weeks. Enjoy them as a snack, a side dish, or a tangy addition to your favorite meals.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 74.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1880 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.
