Why You’ll Love This Recipe
- Quick and Easy: This recipe requires minimal preparation time and simple ingredients, making it accessible for any home cook.
- Versatile: Pickled carrots complement a wide range of dishes, from Asian-inspired meals to classic salads and tacos.
- Long-Lasting: When stored properly, these pickled carrots can last up to a month in the refrigerator, providing a ready-to-use condiment.
Ingredients
- 1½ pounds carrots, peeled
- 3-inch piece of fresh ginger, peeled and sliced
- 2 teaspoons red pepper flakes
- 1 clove garlic, peeled and minced
- 2 tablespoons honey
- 1½ cups rice wine vinegar
- 1½ cups water
- 1 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Carrots: Wash and peel the carrots thoroughly. Using a mandoline slicer, cut them into thin sticks.
- Pack the Jars: In clean jars, pack the carrot sticks along with the sliced ginger, red pepper flakes, and minced garlic.
- Prepare the Brine: In a saucepan, combine the water, rice wine vinegar, honey, and salt. Bring the mixture to a boil over high heat, ensuring the honey and salt are fully dissolved.
- Add Brine to Jars: Carefully pour the hot brine over the packed carrots in the jars, ensuring the carrots are fully submerged.
- Seal and Cool: Place lids on the jars and allow them to cool to room temperature.
- Refrigerate: Once cooled, refrigerate the jars for at least 3 days to allow the flavors to develop before consuming.
Servings and Timing
- Servings: This recipe yields approximately 10 servings.
- Preparation Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes (plus a minimum of 3 days for pickling)
Variations
- Spicy Variation: Increase the amount of red pepper flakes or add sliced fresh chili peppers to the brine for an extra kick.
- Herbal Infusion: Add fresh herbs like dill or cilantro to the jars for an aromatic twist.
- Different Vinegars: Experiment with apple cider vinegar or white vinegar to alter the flavor profile.
Storage/Reheating
- Storage: Keep the pickled carrots in their brine, sealed in jars, and store them in the refrigerator. They are best consumed within one month.
- Reheating: Pickled carrots are typically served cold or at room temperature and do not require reheating.
FAQs
What dishes pair well with pickled carrots?
Pickled carrots are versatile and can be added to salads, tacos, sandwiches, or enjoyed as a standalone snack.
Can I use baby carrots instead of regular carrots?
Yes, baby carrots can be used; however, slicing them into thinner sticks may help them absorb the brine more effectively.
How long should I wait before eating the pickled carrots?
It’s recommended to wait at least 3 days to allow the flavors to develop fully.
Can I reuse the brine for another batch?
For safety and optimal flavor, it’s best to prepare a fresh batch of brine for each new batch of pickled carrots.
Is it necessary to sterilize the jars?
While sterilization is crucial for long-term canning, for refrigerator pickles, washing the jars thoroughly with hot, soapy water and rinsing well is sufficient.
Can I reduce the amount of sugar or honey in the recipe?
Yes, you can adjust the sweetness to your preference, but keep in mind that it may alter the overall flavor balance.
Are pickled carrots probiotic?
This recipe uses vinegar for pickling, which does not produce probiotics. Fermenting carrots with a saltwater brine would create probiotic benefits.
Can I add other vegetables to the pickling brine?
Absolutely, vegetables like daikon radish, cucumbers, or onions can be added for a mixed pickle.
What type of salt should I use?
It’s best to use non-iodized salt, such as pickling salt or kosher salt, to prevent cloudiness in the brine.
How can I tell if the pickled carrots have gone bad?
If you notice any mold, off-smells, or changes in texture, it’s best to discard the pickled carrots.
Conclusion
Making pickled carrots at home is a simple and rewarding process that yields a delicious condiment to enhance a variety of dishes. With minimal ingredients and effort, you can enjoy the tangy crunch of pickled carrots in your meals.
Pickled carrots
- Total Time: 15 minutes (plus a minimum of 3 days for pickling)
- Yield: 10 servings
- Diet: Vegetarian
Description
Pickled carrots are a quick and easy way to add tangy crunch to your dishes. Perfect for tacos, salads, and sandwiches, this versatile condiment is simple to make and can last up to a month in your fridge.
Ingredients
- 1½ pounds carrots, peeled
- 3-inch piece of fresh ginger, peeled and sliced
- 2 teaspoons red pepper flakes
- 1 clove garlic, peeled and minced
- 2 tablespoons honey
- 1½ cups rice wine vinegar
- 1½ cups water
- 1 teaspoon salt
Instructions
- Prepare the Carrots: Wash, peel, and slice the carrots into thin sticks using a mandoline slicer.
- Pack the Jars: Fill clean jars with the carrot sticks, ginger slices, red pepper flakes, and minced garlic.
- Make the Brine: Combine water, rice wine vinegar, honey, and salt in a saucepan. Heat until the mixture boils and the honey and salt dissolve.
- Pour the Brine: Carefully pour the hot brine over the carrots, ensuring they’re fully submerged.
- Seal and Cool: Seal the jars and let them cool to room temperature.
- Refrigerate: Place the jars in the refrigerator and let the carrots pickle for at least 3 days before serving.
Notes
- Adjust the level of sweetness or spice by modifying the honey or red pepper flakes.
- Experiment with different vinegars, like apple cider vinegar, for a unique flavor profile.
- Always ensure the carrots are fully submerged in the brine to prevent spoilage.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Global
