Quick Pickled Carrots

Thanks. Just put these together for my Easter relish tray. I added a few whole peppercorns. Otherwise, made it as written. Fast, easy, and trying not to snatch one now!

I find that recipes like this are wonderful but they don’t take into account that Dea salt and kosher salt are a new trend. The fact is that people have been using simple sodium chloride for centuries and usually not from the sea.
So the main difference e is that there are trace minerals from the sea and they are measured differently depending on the type of salt. One should pu list such recipes with measurements for different salts.
I remember the pleasure of pickled carrots all through my youth but we never..EVER saw sea salt in the grocery store this is much like the trend for using extra virgin olive oil for everything.
Evoo is meant to be used for condiments and applications that do not in olive heat. The evoo has organic matter in it that burns very readily. Plain yellow olive oil should be used if heat is involved. Then you can drizzle evoo on top like using butter.

I have just left it in the refrigerator
Fingers crossed

Just making these and excited to try them 😋. But I wanted to point out that you shouldn’t put warm or hot things in a fridge as it will raise the temperature of the fridge and can effect other foods in there.

Loved the flavor!! I added a sprig of fresh oregano just for the heck of it. The carrots were super crunchy, though. I think next time I’ll par-boil them. Thanks for the recipe!

Agree, no extra salt needed in this household. Love your recipe. A healthy snack, great side dish/relish. Recipe can be easy altered like adding onion, or jalapenos but as written super good. Best of all super easy.

Used plain old sugar because I was fresh out of organic cane sugar ;-) Added some red onion slices, radish slices, and Mexican oregano. Loved the flavor. Thanks!

At Christmas I used this recipe and added finely sliced onions and bruised cardamom pods. So yum.
This pickling liquid is terrific! About to do some more carrots with daikon.
Thank you, love all your recipes.

Not enough salt. Needed like 10x the salt.

This turned out so well! I used these lovely Alberta grown baby carrots and made them into long carrot sticks. I used organic agave syrup instead of the cane sugar. I re-used a jam jar, reducing the recipe by a bit. This recipe is definitely a keeper that I will return to time and time again.

Hi
I am just in the process of trying this recipe and wanted to share my process.

2/3 cup is 150ml and 1lb is 450gram in the uk. I have a 1lt mason jar so

900gram of carrot batons
150ml water
150ml white vinegar suitable for pickling
1.5tsp salt
3 tablespoon of erythmitol sweetener.

As I said I am just in the middle of making this, but the broth tastes lovely so looking forward to tasting the carrots.

These were so good! I added a few extra flavors (ginger, black pepper, sliced shallots and garlic powder) and used brown sugar, since they were a side for fondue. They turned out perfectly.

Excellent recipe as always!

I just used this recipe last night and it was so easy and the result is incredibly delicious and satisfying!!! I’ve been craving pickled veggies and this was the best quick fix.

I adjusted the recipe based on what I had at home so red vinegar, coconut palm sugar and pink salt. And I also added red onion and radish to my jar.

*chef’s kiss*

Used 2 pounds of carrots and filled up four mason jars, i used 4 cups of distilled vinegar, 1 cup of apple cider vinegar. 6 tablespoons of sugar, 6 teaspoons of salt, one table spoon of black peppercorns, one large jalapeño sliced in half, and some chili flake to top it off. that bring filled up all four mason jars 7/8 full and then i topped them off with a little water. The carrots were amazing with a little kick in there and it’ll definitely be a staple for me from here on out.

This was really quick and easy. I’ve never pickled before but wanted a way to use leftover veggies- especially the carrots I’ve had in the fridge for too long. I pickled 4 large carrots, and threw in an orange bell pepper and some shishito peppers in the same jar. I used ACV and honey because that’s what I had on hand. I think I’d personally prefer the flavour if I’d used white vinegar and/or cane sugar, but the ratios are perfect and the end product is still awesome- I can’t stop dipping the carrots in hummus or other dips and the peppers are great on sandwiches and bowls. Excited to try again!

Thanks for this recipe! I had a large bag of carrots which needed to be used, so looked all over the internet for some inspiration – never pickled before. The ratio of vinegar to water and salt and sugar was just right – I increased the volume proportionately to fill my jar and cover the carrots. For the brine I used distilled white vinegar and apple cider vinegar (approx.) 2/3 white to 1/3 apple cider. Also added black pepper corns, caraway seeds, chilli flakes and 5/6 sprigs of fresh thyme – added these to the warm brine to infuse. The flavour is amazing, a lovely zingy aromatic crunch with heat coming through from the chilli…I’m now a pickle convert!

I love this recipe. I wanted to share that I’ve made it several times now, just with carrots, but also with a veggie mixture. My favorite happens to be carrots, chopped yellow peppers and Sliced fresh jalapeños. Omg it’s so good for topping on salads, mixed with hummus for scooping on chips or on veggie and hummus wraps! It’s a staple in my fridge these days!

Wonderfully simple and tasty recipe, I added 4 whole allspice berries, 2 bay leafs and 1” thinly sliced ginger! Using these on Banh Mi’s!!!!