Pickled carrots are a crisp and tangy snack or side dish that add a burst of flavor to any meal. These crunchy, vinegary treats can be enjoyed on their own, in salads, or as part of a charcuterie board. They’re easy to make at home and can be customized with your favorite herbs and spices. The carrots absorb the flavors of the pickling brine, becoming perfectly zesty with just the right amount of sweetness. Plus, they last for weeks in the fridge, making them a great option for meal prep or preserving a garden harvest.
Ingredients:
- 1 lb carrots, peeled and cut into sticks
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp kosher salt
- 2 cloves garlic, sliced
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1/2 tsp red pepper flakes (optional)
- Fresh dill or other herbs (optional)
Instructions:
- Prepare the brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat.
- Pack the carrots: In a clean, heat-safe jar, tightly pack the carrot sticks. Add garlic, mustard seeds, peppercorns, red pepper flakes, and any fresh herbs of your choice.
- Pour the brine: Carefully pour the hot brine over the carrots, making sure they are fully submerged. Tap the jar to remove any air bubbles.
- Seal and refrigerate: Seal the jar with a lid and let it cool to room temperature. Once cooled, place the jar in the refrigerator. Let the carrots pickle for at least 24 hours before enjoying for the best flavor.
Notes:
- These pickled carrots will last in the fridge for up to 3 weeks.
- Feel free to experiment with different herbs and spices to create your own unique flavor combinations!
