Boom! Done! Pickled carrots, my friends! They’re pretty easy to make, aren’t they? So fast. Quick pickled carrots make for an excellent snack. Very healthy and low calorie. Plus, I’ve been thinking about ways I can enjoy a satisfying crunchy snack without resorting to unhealthy potato chips or crackers or other processed foods. Pickled carrots are a PERFECT option for me. I love pickled carrots because they offer a zippy, tangy flavor and they’re incredibly easy to make. Plus, I can very easily control the seasonings that go into the pickling brine and the overall heat, depending on what I’m in the mood for. Take a look at my recipe and discussion below for how you can customize them to your own liking. Let’s talk about how we make pickled carrots, shall we? Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan. Bring to a boil, then remove from heat and stir. Let the vinegar mixture cool. Room temperature is fine, but I like to keep it nice and warm. Stuff a large quart jar (Ball jars are good here, or any thick, solid glass jar) with carrots. Leave about 1 inch of head space at the top after you add the carrots. You’ll need room for the brine. Pour in the brine and seasoning mixture and screw on the cap. Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away. They are much better after 1 week. Pickled carrots will keep at least a month or longer in the refrigerator. If you’d like to preserve them for longer, discard the garlic and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation). Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
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