Don’t let that bag of carrots languish another week in your fridge. Pickle them for use in salads, on sandwiches, or even just to snack on!
I’m quite a big fan of pickles, and not just the regular pickled cucumbers that are so common everywhere. Give me pickled radishes, cabbage, ginger, onions, carrots—all the pickles! I don’t discriminate when it comes to pickled veggies.
Pickled carrots are a personal favorite. I always have a big bag of carrots in my refrigerator drawer, and I’m absolutely guilty of letting them sit in there for way too long. Typically, there comes a day when I realize they don’t have much time left, and that’s when I pull out the vinegar and get to peeling the neglected root veggies.
Pickled carrots are crunchy, so they make a good snack by themselves, a tasty salad topping, or a crispy bite on a sandwich. The carrot’s sweetness remains even after pickling, but it’s matched with the zingy flavor of vinegar, a touch of allspice, and a hint of garlic.
Are Pickled Carrots Healthy?
Pickled carrots are nearly as healthy as regular raw carrots. Carrots are high in vitamin A, potassium, and fiber, and both carrots and garlic contain healthy antioxidants. Pickled foods can be high in sodium, however, and these pickled carrots are no different. If you’re concerned about the sodium content in this recipe, eat these carrots in moderation.
What’s great about this recipe is that it’s made from scratch, so you have full control over the ingredients. This recipe is free of artificial preservatives, unlike many store-bought pickled veggies. It’s vegan, gluten-free, and suitable for many different types of diets.
Pickled Variations
If you’re a “pickle person” like me, don’t stop at carrots! There are so many ways to mix up this recipe.
Try adding daikon, a type of Asian radish. Replace half the carrots with sticks of daikon for a pickled carrot and daikon mixture. If you are not a fan of radishes, but you’ve never tried daikon, you might find daikon more palatable than regular radishes. Beets also work well in this recipe, as do turnips, because they’re sturdy root vegetables.
You can also include complementary flavors such as chopped scallions and additional spices and herbs like mustard seed, bay leaves, cloves, and so on. Add these to the saucepan to simmer with the vinegar and the other brine ingredients.
Feel free to modify the spices to your taste, increasing or decreasing the levels you add depending on the flavor you are going for. Happy pickling!
Can I Prep This Ahead?
Yes, that’s basically what this recipe is made for! After the initial 24 hours of pickling time, your pickled carrots should stay good in your refrigerator for up to 1 month. Don’t freeze them unless you enjoy mushy pickled carrots!
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 cherry tomatoes, cucumber slices, and warm slices of pita. These carrots also make a great garnish for sandwiches and rice bowls. I recommend trying them with “Honey” Garlic Roasted Chickpea Wraps or these delicious Sushi Bowls.
For more pickled inspiration, check out these Pickled Cherry Tomatoes that taste like summer! Or, these pretty Pickled Shallots that elevate any dish to new heights with their beautiful shade of pink.
Ingredients
- 1 pound carrots peeled and cut into sticks
- 1 cup white vinegar
- 1 cup water
- ¼ cup sugar
- 1 tablespoon sea salt
- 1 clove garlic minced (optional)
- 4 whole allspice berries
- ¼ teaspoon black peppercorns
Instructions
- Pack the carrots tightly into a sealable glass jar, leaving about ½ inch of space from the top.
- In a small saucepan, combine vinegar, water, sugar, salt, garlic, allspice berries, and black peppercorns. Bring to a boil, then simmer for 2 minutes, ensuring the sugar and salt are dissolved.
- Pour the hot brine over the carrots in the jar, ensuring the carrots are submerged and leaving ¼ inch of space 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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