Quick Pickled Carrots

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What are pickled carrots ?

Making your own and Quick pickled carrots recipe is a dream come true if, like many, you find yourself fishing them out in the traditional jalapeños jar. Pickled carrots are a tangy, crunchy, and slightly sweet snack or condiment made from carrots preserved in a flavorful brine. This brine is typically a combination of vinegar, salt, sugar, and spices, which gives pickled carrots their distinctive taste and crunchy texture.

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Discover the Yum: How these Quick Pickled Carrots Won Me Over (and Why You’ll Love Them Too!)

As the carrots pickle, they absorb all the flavors of the brine, resulting in a snack that’s tangy, salty, and sweet, with a mild kick from the jalapeños. The combination of textures and flavors is addictive, making pickled carrots a great addition to any Mexican dish, snack plate, salad, or sandwich. 

What’s pickling?

Pickling is a timeless food preservation technique that involves soaking fruits and vegetables in a brine solution, typically made with vinegar, water, salt, and sometimes sugar and spices. This process not only adds flavor, acidity, and texture to the food, but also extends its shelf life.

In this case, we’re using a “quick pickle” method, which is a faster and simpler version of traditional pickling. This method allows us to quickly preserve the carrots in a delicious and crunchy state, without the need for special equipment. However, it’s important to note that quick pickles require proper storage in the fridge. 

Love at First Bite 

I have a lifelong passion for pickled jalapeños, which was nurtured during my time in Mexico. Not only did I learn to appreciate spicy food, but I also discovered the joy of pairing pickled condiments with various Mexican dishes. However, I always found myself reaching for the carrots in the jar, drawn to their sweet tones and crunchy texture.

I decided to put the carrots front and center in this recipe, accompanied by a few essential ingredients like jalapeños, garlic, and red onions. In return, it creates a harmony of flavors and textures. In fact, these Pickled Carrots will be gone in no time! They really live up to their name and are “quick” to disappear.

Selecting the Best Ingredients 

Selecting the best ingredients is crucial for making this Quick pickled carrots Recipe. Opt for fresh, crisp produce that’s full of flavor – the nicer and sweeter the carrots, the more flavor they’ll retain during the pickling process! 

Choose aromatic, robust spices and ingredients with vibrant colors to ensure the pickled carrots turn out visually appealing. Remember, high-quality ingredients not only preserve better but also pack more flavor. By choosing the best, you’ll get the best results.

Core Ingredients Behind Pickled Carrots

• Carrots : Adds natural sweetness, color, and a satisfying crunch.
• Jalapeño : Brings bold, slightly spicy flavors that complement the carrots.
• Red onion : Adds a pop of color and mild, slightly sweet flavors. 
• Garlic : Enhances the overall flavors of the ingredients with its depth and richness.
• Avocado oil: Mild in flavor, preventing it from overpowering the carrots, and a healthier oil option.
• Black peppercorns: Provide a light spicy kick with distinctive flavors.
• Dry Mexican oregano: Earthy and warm, with the traditional flavor of classic Mexican cuisine.
• Cumin seeds: Earthy and herbaceous, similar to caraway but milder and delicate.
• Sugar: Balances out the acidity from the vinegar and the mild heat from the jalapeño. 
• White distilled vinegar: Preserves the carrots and adds tangy flavors.

How to make pickled carrots

Prep the Veggies

Peel and trim carrots, then slice them at an angle into 1/4-inch thick slices. Also, slice the jalapeño at an angle and red onion into 1/4-inch thick slices.

Sauté Veggies and Aromatics 

Place a large pot over medium heat and drizzle in the oil. Let it heat up, then, add the carrots, jalapeños and garlic and cook for about 3 minutes, or until they start to soften slightly. Be careful not to overcook, as we want to preserve their crunch and texture.

Then, add the peppercorns, oregano, cumin, and cloves, and toast for 1 minute, stirring constantly.

Pickling Liquid

Add the water, vinegar, bay leaves, salt, sugar, and thyme to the pot. Bring the mixture to a gentle simmer, stirring until the sugar and salt have dissolved.

Continue cooking for an additional 3 minutes, or until the carrots have softened while still retaining their crunch. 

Cool and Store 

Turn off the heat and stir in the red onions.

Let the mixture slightly cool, then transfer it to an airtight container. Allow it to cool completely, cover, and refrigerate.

Let it pickle for at least 12 hours to allow the flavors to meld, or for up to 3 days for maximum flavor development, before serving.

Recipe Video Tutorial 

Below is my easy to follow video tutorial on how to make these Quick Pickled Carrots.

It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding. You will also find the video down in the recipe card. 

If you enjoyed the video please SUBSCRIBE to my Youtube channel and don’t forget to click the bell icon so you get a notification every time we post a brand new video. Thank you!

How long do pickled carrots last?

Pickled carrots can last up to 2-3 weeks in the refrigerator when stored properly in an airtight container at a temperature of 40°F (4°C) or below. Note that this recipe is not suitable for freezing.

Remember, always check the pickled carrots for any signs of spoilage before consuming them, such as an off smell or slimy texture.

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Sugar-Free Pickled Carrots

As a type 1 diabetic, I prefer to swap out regular sugar for a more diabetic-friendly alternative instead. By substituting sugar with a suitable replacement, I can enjoy this delicious recipe with peace of mind.

Personally, I opt for natural sweeteners such as stevia, monk fruit, or erythritol. But feel free to experiment with your preferred sweetener alternative to find the one that works best for you!

Ways to Enjoy Pickled Carrots

Pickled carrots are incredibly versatile and pair well with many dishes, especially Mexican cuisine.

One of my favorite ways to enjoy them is as a condiment for tacos, particularly cantina-style tacos. It’s wonderful how we’ve preserved the tradition of pickled condiments to complement one of Mexico’s greatest culinary gifts to the world – tacos!

Here are some taco recipes you can try: 

• Carnitas Tacos
• Barbacoa Tacos
• Tacos de Canasta (Basket Tacos)
• Tacos al Vapor (Steamed Tacos)
• Carne Asada Tacos
• Birria Quesa Tacos

You can add pickled carrots to salads for a tangy crunch, sandwiches for a flavorful twist, snacks for a healthy and quick tasty bite, soups for an extra burst of flavor, or use them as a garnish to add color and flavor to your dishes. 

The possibilities are endless! Make a batch and try pairing them with your favorite dish – you might just discover a new favorite combination!

Explore other Mexican condiments

• Pickled jalapeños
• Pickled red onions
• Green salsa taquera
• Pico de Gallo
• Guacamole
• Creamy avocado salsa

Recommended tools

Sharp Chef’s Knife is essential for slicing the veggies, no more crushing ingredients!

Spoon Set for stirring, transferring the veggies, and scooping spices and aromatics.

Large Pot for boiling the pickling liquid. 

Measuring Cup for accurately measuring. 

Kitchen Gloves for handling spicy peppers. 

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Pickled Perfection: Tips!

– Achieve the Perfect Crunch: Don’t overcook! Carrots should still be crisp after pickling.

– Experiment with Flavors: Add different spices, herbs, and seasonings for unique flavor combinations.

– Make Ahead: Prepare pickled carrots ahead of time and let them pickle for the right amount of time before serving.

– Add a Pop of Color: Use different colored carrots for a visually appealing snack.

– Share the Love: Make pickled carrots as a gift for friends and family.

– Serve at Room Temperature: Remove the pickled carrots you plan to eat from the fridge 15 minutes before using to allow them to come to room temperature. However, be sure to return the rest to the fridge promptly to prevent bacterial growth.

– Store Safely: Always store pickled carrots in the fridge when not in use. Never leave them at room temperature for an extended period, as this can allow bacteria to grow causing either spoilage, food-borne illness, or both.

Pickled Carrots FAQ: Your Questions Answered