Original Post: https://www.evolvingtable.com/pickled-carrots/
Quick Pickled Carrots Recipe
Pickled Carrots are slightly sweet, a little bit sour, and the perfect topping on so many things. The best way to make this recipe is to let strips of carrots and your favorite herbs, like dill, sit in a pickling solution in the refrigerator overnight.
Servings: 4
Ingredients
- ½ lb. carrots ⅛ to ¼”-thick slices, 4 ½ inches long
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ tsp. salt
- 1 Tbsp. sugar
- Pickling spice red pepper flakes, garlic, and/or dill, optional
Instructions
- Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.
- Add the carrots to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
- Pour the warm solution over the carrots and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
- Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
Video
Notes
Meal Prep and Storage
- To Prep-Ahead: This recipe is a meal-preppers dream as it must be made in advance. Plan to make these pickled carrots a couple of days before you need them.
- To Store: In an airtight jar, these carrots will last for up to 1 to 2 months in the fridge. 2-3 months
- To Freeze: Place leftovers in a freezer-safe container and keep them in the freezer for up to 2 to 3 months.
Nutrition
Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 638mg | Potassium: 182mg | Fiber: 2g | Sugar: 6g | Vitamin A: 9472IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.2mg