Fitness / September 14, 2024

Pickled Carrots

These Pickled Carrots add a pop of color to any dish and they’re simply delicious.

Table of Contents

Creating pickled foods is new to me, but I’m super happy to have started pickling for myself. These pickled carrots, in particular, have quickly become a new fave, adding a pop of color to any dish as well as extra texture and flavor, too. Pickled foods are not only good for you, but are pretty simple to make. And the cool part about this recipe is you can swap your carrots for just about any other veggie there is.

With these pickled carrots, you can also try adding more vegetables into the mix. Slice up some radishes for a crunch and a hint of pink, or toss in some rainbow beets for a beautiful combo that shines. If these carrots do it for you, then you will love these bright and beautiful magenta Pickled Turnips.

Are Pickled Carrots Healthy?

Pickled foods are overall considered healthy. They contain antioxidants and support digestive health, plus the inclusion of pickled foods in a diet contributes to overall wellness and nutrition. It’s just important to be mindful of the sodium content.

What’s great about this recipe is that it’s made from scratch and you have full control over the ingredients. And since it is homemade, it is free from preservatives, unlike many store-bought ones.

Pickled Variations…

There are so many ways to mix up this recipe! Try adding daikon (a type of Asian radish) replacing half the carrots with daikon for a pickled carrot and daikon mixture. If you are not a fan of radish, the list goes on, including okra, beets and turnips. These work well due to their more sturdy structure.

You can also include complementary flavors such as scallions and additional spices and herbs like mustard seed, bay leaves, cloves and so on. Feel free to modify the spices to your taste, increasing or decreasing the levels you add depending on the flavor you are going for. You can also use apple cider vinegar for the brine mixture. I love apple cider vinegar and almost always have a bottle on hand in my pantry due to its nutrient value and health benefits. Bragg makes a great one and is one of my favorite brands to purchase.

INGREDIENTS

1 pound carrots, peeled and cut into sticks
1 cup white vinegar
1 cup water
1/4 cup sugar
1 tablespoon sea salt
1 clove garlic, minced (optional)
4 whole allspice berries
1/4 teaspoon black peppercorns

INSTRUCTIONS

Pack

Prepare and pack carrots in a jar.

Boil

Prepare and boil the pickling brine.

Pickle

Pour brine over carrots, cool, and refrigerate.

Devour!

FAQs & Tips

How to Make Ahead and Store

After the initial 24 hours (for the pickling to work its magic), your pickled carrots should stay good in your refrigerator for up to 2 weeks.

More color, more vibrance

For a more colorful pickled carrot dish, I suggest you try making this recipe using rainbow carrots. They usually come in a bundle of purple, orange, white and yellow! It makes for the most beautiful garnish and side.

Serving Suggestions

Use your pickled carrots to top salads of all sorts or place them on a hummus board with Homemade Hummus, fresh Tzatziki Dip, and an array of tasty additions like little cherry tomatoes, cucumber slices, and torn pita slices. These carrots also make a great garnish for sandwiches and rice bowls or act as a crunchy light snack between meals. Make these cute little guys throughout the year, and keep them snuggled in your refrigerator for easy storage.

For more pickled inspiration there are these Pickled Cherry Tomatoes that taste like summer! Or these pretty soft pink Pickled Shallots elevating any dish to new heights with their beautiful shade. I hope you enjoy, until next time!

Pickled Carrots

Vibrant, bright and orange! These Pickled Carrots add a pop of color to any dish and are delish.

Course side dishes

Cuisine American

Prep Time 15

Cook Time 0

Total Time 1 15

Servings servings

Calories 54kcal

Author Vendela Raquel

Ingredients

1 pound carrots peeled and cut into sticks
1 cup white vinegar
1 cup water
1/4 cup sugar
1 tablespoon sea salt
1 clove garlic minced (optional)
4 whole allspice berries
1/4 teaspoon black peppercorns

Instructions

Pack the carrots tightly into a sealable glass jar, leaving about 1/2 inch of headspace from the top.
In a small saucepan, combine vinegar, water, salt, sugar, garlic, allspice berries, and black peppercorns. Bring to a boil, then simmer for 2 minutes, ensuring the sugar and salt dissolve.
Pour the hot brine over the carrots in the jar, ensuring the carrots are submerged and leaving 1/4 inch headspace from the top of the jar. Allow to cool to room temperature.
Seal the jar and refrigerate for at least 24 hours before consuming. The pickled carrots will keep in the refrigerator for up to a month.