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Quick Pickled Carrots

I’ve always liked carrots. As a kid we’d sneak into a neighbors huge garden, pull a few young carrots, wipe the dirt off with our hands and eat them. At 8, 9, 10 years old I ate a lot of dirt. I also drank out of the garden hose a lot but that’s another unhygienic story. Simpler times. Ok now to segue back to carrots. Pickled carrots.

We had a lot of baby carrots collected in the fridge. The kind they shave down to little carrots, not the true baby carrots we stole from old Man Harig’s garden, the carrots were from the school lunches we got from the school now that the grandkids are back to distance learning.

The kids all like the carrots but even I get tired of eating them every single day. It was time to repurpose them; give them a kick.

I found this recipe for quick pickling then was horrified at the amount of pepper flakes in the mix. I said kick, I didn’t mean punch your tongue out! I scaled it back to a pinch. Feel free to kick it if you wish.

I also revised the process based on a recent cauliflower pickle I made that worked well. I put he carrots into a saucepan of water, brought it to a boil and let them simmer for about 15 minutes. I wanted them almost fork tender.

Carrots cooked, I drained them and added the remaining ingredients. Again I brought them to a boil but this time I shut them off and let them sit until they were room temperature.

I poured the carrots and liquid into a quart jar, covered and refrigerated them overnight.

The next evening I drained the carrots and again covered and refrigerated them. They’d be good until I was ready to serve them.

Oh my heavens they are good!  I think these are now my favorite pickles!  Move over cuke, the carrot’s now Queen in my castle!

Quick Pickled Carrots

A quick pickle with sharp and tasty flavors!

  • 20-25 baby carrots,  cut into halves or quarters, depending on size
  • 2 teaspoons minced garlic
  • 2 teaspoons black peppercorns
  • 2 teaspoons whole coriander
  • 2 teaspoons whole cumin seed
  • 2 teaspoons red pepper flakes
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 2 cups vinegar
  • 1 cup water

Cut carrots and place in a saucepan with water to cover on medium high heat. Bring to a gentle boil and cook until just fork tender, about 15 minutes.   Drain.

Add rest of ingredients to saucepan and bring to a boil again.  Turn off heat and let stand until room temperature.

Pour carrots and liquid into a quart jar and cover with lid.  Refrigerate overnight.

The next day pour off liquid and rinse with water.  Store in same quart jar, refrigerated, until served.

*Note – recipe is easily doubled or even tripled.

Adapted from Cooking with Mary and Friends

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