Zesty Pickled Carrots
Brighten up your appetizers or snack table with these irresistibly *Zesty Pickled Carrots*! This quick and easy recipe combines tender carrot sticks with a bold brine made from white vinegar, a hint of sweetness, and aromatic spices like dill seeds, garlic, black peppercorns, and a touch of red chili flakes for a subtle kick. Ready in just under 30 minutes of prep and cook time, these tangy, crunchy pickles only get better after a few days in the fridge, making them perfect for meal prep or last-minute entertaining. Whether you're pairing them with sandwiches, adding them to a charcuterie board, or enjoying them straight from the jar, these homemade pickled carrots are a flavorful and healthy treat anyone can savor. With no need for canning, this refrigerator pickle recipe is an excellent introduction to DIY pickling and guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams carrots
- 240 milliliters white vinegar
- 240 milliliters water
- 50 grams granulated sugar
- 1 tablespoon salt
- 2 whole garlic cloves
- 1 teaspoon dill seeds
- 1 teaspoon black peppercorns
- 0.5 teaspoon red chili flakes
Instructions
Wash and peel the carrots. Cut them into sticks approximately 4 inches long and 1/2-inch thick for even pickling.
In a medium saucepan, combine white vinegar, water, granulated sugar, and salt. Stir the mixture over medium heat until the sugar and salt have fully dissolved, then bring to a simmer.
While the brine heats, peel the garlic cloves and gently crush them with the side of a knife to release their flavor.
Place the carrot sticks vertically in a clean, heat-resistant jar with a tight-fitting lid, arranging them snugly.
Add the crushed garlic cloves, dill seeds, black peppercorns, and red chili flakes to the jar with the carrots.
Carefully pour the hot vinegar brine over the carrots in the jar until they are completely submerged, leaving about a 1/4-inch headspace at the top of the jar.
Seal the jar tightly and let it cool to room temperature. Once cool, refrigerate the jar for at least 24 hours to allow the flavors to develop.
For optimal flavor, let the pickled carrots marinate in the refrigerator for 3-5 days before serving.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7439 mg | 323% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 73.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1865 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.
