Quick & Easy Crunchy Pickled Carrots Recipe: From Garden to Jar by Donna John
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If the produce drawer is looking bare and a trip to the store is needed, I will still have carrots. Carrots never seem to be lacking at my house. I also grew up eating pickled vegetables like okra, beets, asparagus, peppers, onions and green beans, so one day I had a genius idea. (Bet you can guess what that was!) Enter this pickled carrot recipe.
These quick and easy pickled carrots are a crunchy, healthy snack or side dish with dinner. (Read about the health benefits of carrots.) The carrots are so easy to make, too, and require just four ingredients (five if you add dried herbs to the brine). Here is your short shopping list: fresh carrots (regular or baby carrots work), white or apple cider vinegar, sea salt and granulated sugar. The brine simmers just for a minute to dissolve the sugar and salt. The vinegary brine is this poured over the carrots. Let the carrots sit and "pickle" for a few hours (at least one!) and then get ready to munch.
These farm-fresh pickled carrots make a great food gift for friends, family and neighbors and are perfect to pack for picnics, cookouts or potlucks. If you're into vegetable gardening, you just found another way to use those carrots.
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Cuisine: American
Prep Time: 8 minutes plus time to cool and chill
Cook Time: 2 minutes
Total Time: 10 minutes
Servings: 10
Ingredients
- 1 pound (16 ounces) carrots, cut into sticks, or baby carrots
- 2/3 cup white vinegar or apple cider vinegar
- 2/3 cup water
- 1/2 teaspoon sea salt
- 1 tablespoon granulated sugar
- dried herbs (optional)
Recipe Notes
- The longer the carrots sit, the more pickled they become.
- If you are using dried herbs, consider dill, rosemary, thyme, oregano, basil, Italian seasoning or your favorite blend.
- If you don't have a mason jar, you can store them in an airtight container.
- Sometimes, I also like to add a good twist of fresh cracked black pepper to the brine.
- Store the carrots in the fridge for up to three weeks.
Here's how to make it:
- Fill a large mason jar or canning jar with the carrots.
- Stir together the vinegar, water, salt, sugar and any dried herbs you are using in a saucepot. Bring to a simmer and cook until sugar dissolves.
- Pour the mixture over the carrots, making sure they are completely covered. If the carrots are not covered, simply add more vinegar or water.
- Seal the jar and allow it to cool on the counter before refrigerating until chilled.
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