Sugar-Free Zesty Pickled Carrots
Get ready to elevate your snack game with these Sugar-Free Zesty Pickled Carrots—a vibrant, tangy treat that’s as healthy as it is delicious! This quick and easy recipe features fresh, crisp carrots infused with a bold blend of garlic, dill seeds, mustard seeds, and red pepper flakes, all brought to life with a perfectly balanced vinegar brine. With no added sugar, these pickles are a guilt-free option for those craving a zesty crunch. Ideal for meal prepping, these carrots require just 20 minutes of hands-on time and can be refrigerated to develop their full flavor in as little as 24 hours. Perfect as a snack, salad topper, or colorful addition to a charcuterie board, these pickled carrots are a versatile and healthy delight you’ll savor for weeks!
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Recipe Information
Ingredients
- 500 grams Carrots
- 250 milliliters White vinegar
- 250 milliliters Water
- 1 tablespoon Sea salt
- 3 whole Garlic cloves
- 1 teaspoon Dill seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Black peppercorns
- 2 whole Bay leaves
Instructions
Wash and peel the carrots. Cut them into sticks or rounds, depending on your preference, ensuring they are uniform in size for even pickling.
In a medium saucepan, combine the white vinegar, water, and sea salt. Bring the mixture to a gentle boil over medium heat, stirring until the salt dissolves completely. Remove from heat and set aside to cool slightly.
Sterilize a 1-liter glass jar or two 500-milliliter jars by washing them thoroughly and rinsing with boiling water. Let them air dry completely.
In the bottom of the sterilized jar(s), place the garlic cloves, dill seeds, mustard seeds, red pepper flakes, black peppercorns, and bay leaves.
Pack the carrot sticks or rounds tightly into the jar(s), leaving about 1 inch of headspace at the top.
Pour the cooled vinegar mixture over the carrots, ensuring they are fully submerged. Use a spoon to release any air bubbles by gently pushing the carrots down and around the jar.
Seal the jar(s) with a tight-fitting lid and let them sit at room temperature for 1 hour before transferring them to the refrigerator.
Allow the carrots to pickle for at least 24 hours before serving, but for the best flavor, let them marinate for 3-5 days. Store in the fridge and consume within 2-3 weeks.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7336 mg | 319% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 24.1 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1936 mg | 41% | |
*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.
