There are so many health benefits associated with pickled foods. Especially when those foods happen to be fresh vegetables. And you thought it was just all about how delicious they are. These Quick & Easy Pickled Carrots are crispy and super tasty. And they’re prepared in a matter of minutes.
Are pickled carrots good for you?
- Carrots are a rich source of beta-carotene, which is particularly helpful in preserving night vision.
- They are low in calories and fat and are a great source of fiber and vitamins A & C.
According to the folks at Livestrong.com, “Vegetables not only retain their vitamins and minerals when they are pickled but also gain a few extra benefits. In addition to increased shelf life, pickled foods deliver a punch of probiotics, live microorganisms that are good for your digestion.”
As you can see, this is an easy one. We’ll keep the flavor profile simple this time…
- Garlic
- Carrots
- Fresh thyme
- Distilled white vinegar
- Granulated sugar
- Salt
- Mustard seeds
Keep in mind …you can totally customize your Quick & Easy Pickled Carrots.
- Replace the white vinegar with apple cider vinegar.
- In addition to the mustard seeds, add some celery seeds and/or coriander seeds to the brine.
- Instead of fresh thyme, use sprigs of rosemary.
- Add a slice or two of peeled fresh ginger to each jar.
- For some spicy heat, add sliced jalapeños and/or a sprinkle of red pepper flakes before sealing them up.
There’s no right or wrong way to prep your carrots. Some folks like to slice the carrots into coins. That would work, too.
If you prefer carrot sticks, like my family does …there’s just one thing to keep in mind. Be sure that the sticks are cut so that they are almost an inch short of the jar height.
It’s important to have that head space when standing them on end so that they are completely immersed in the brine. And you can make them as thick or thin as you like.
- Place a garlic clove in the bottom of each of two 16-ounce or half-liter clean jars.
- Based on the height of your jars, cut the carrots into spears measuring 3/4″ less than the height of each jar.
- Place the carrot spears on end, filling each jar.
- Place the fresh herbs evenly throughout each jar as you fill it.
- Combine the remaining ingredients in a small pot.
- Bring to a boil over high heat, stirring occasionally to be sure the sugar and salt are completely dissolved.
- Pour the hot brine over the carrots in each jar, being sure to completely immerse them in the liquid.
- Allow the contents to cool to room temperature before covering.
This recipe will yield enough to fill two jars, either pint-size jars or half-liter jars. My personal favorite …these Weck Half-Liter Canning Jars. Their wide-mouth design makes it so easy to snack right from the jar. And they’re pretty enough to share when presenting homemade gifts to your favorite people.
Do your best to place the fresh herbs evenly throughout each jar as you fill it. When ready, pour the hot brine over the carrots so that they are completely submerged.
Some of those pesky mustard seeds may try to linger in the pot. Using a spatula, guide them into each jar to top them off.
- Transfer the jars to the refrigerator where they can be stored for up to one month.
- For the best flavor and texture, wait for about 24 hours before serving.
It’s true …you’ll want to wait at least 24 hours before digging into these gems. They need a chance to develop some flavor. The good news is the longer they hang out in the fridge, the more amazing the flavor will be.
And as long as the carrots are refrigerated and completely submerged in the brine, they’ll last for a full four weeks.
Enjoy your Quick & Easy Pickled Carrots as a snack.
- Right out of the jar.
- Or add them to your next cheese board.
- Add them to your salad or your crudite tray.
quick & easy pickled carrots
These tasty gems are delicious right from the jar. Store them in the refrigerator for up to 4 weeks.
Ingredients
- 2 garlic cloves, peeled
- 16 ounces carrots, peeled & cut into spears
- 6 fresh thyme sprigs
- 1 1/2 cups water
- 1 1/2 cups distilled white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
Instructions
-
Place a garlic clove in the bottom of each of two 16-ounce or half-liter clean jars.
-
Based on the height of your jars, cut the carrots into spears measuring 3/4" less than the height of each jar. Place the carrot spears on end, filling each jar. Place the fresh herbs evenly throughout each jar as you fill it.
-
Combine the remaining ingredients in a small pot. Bring to a boil over high heat, stirring occasionally to be sure the sugar and salt are completely dissolved.
-
Pour the hot brine over the carrots in each jar, being sure to completely immerse them in the liquid.
-
Allow the contents to cool to room temperature before covering. Transfer the jars to the refrigerator where they can be stored for up to one month.
-
For the best flavor and texture, wait for about 24 hours before serving.
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More pickled goodness…
