Quick Pickled Carrots
Pickled carrots are a tangy, crunchy, and slightly sweet snack or condiment made from carrots preserved in a flavorful brine. Pickled Carrots Won Me Over (and Why You'll Love Them Too!)
Ingredients
Veggies
- 1.5 lbs carrots
- 1 jalapeño
- 1/2 red onion
- 8 garlic cloves, peeled
Spices
- 2 tbsp avocado oil
- 1/2 tsp black peppercorns
- 1/2 tsp dried Mexican oregano
- 1/4 tsp cumin seeds
- 2 whole cloves
Herbs
- 2 bay leaves
- Small bunch fresh thyme
Brine
- 2 tsp kosher salt
- 2 tsp sugar
- 2 cups white distilled vinegar
- 2 cups water
Instructions
Prep the Veggies
- Peel and trim carrots. Slice them at an angle into 1/4-inch thick slices. Also, slice 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. 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 cool slightly, then transfer it to an airtight, non-reactive container. Allow it to cool down 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.
- Always keep pickled carrots refrigerated to prevent spoilage.
Notes
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- Perfect Crunch: Don't overcook! Carrots should still be crisp after pickling.
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- Experiment with Flavors: Add different spices, herbs, and seasonings for unique flavor combinations.
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- Serve: Take the pickled carrots you plan to eat out of the fridge about 15 minutes before serving to let them warm slightly. Keep the rest refrigerated until ready to use.
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- Store Safely: Always keep pickled carrots refrigerated to prevent spoilage.
Nutrition
Serving: 1ServingCalories: 74kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 517mgPotassium: 263mgFiber: 2gSugar: 5gVitamin A: 11416IUVitamin C: 15mgCalcium: 37mgIron: 0.4mg
Nutrition information is automatically calculated and intended as an approximation only.