Hate reading? ME TOO! That’s why I’ve included some videos below.
I’m excited to share my favorite homemade pickled carrots recipe with you! This easy recipe turns plain carrots into tangy, crunchy treats. You’ll make a Vietnamese-inspired carrot pickle in just 25 minutes. It’s perfect for Banh Mi sandwiches, noodle bowls, or as a zesty side.
My carrot pickle has sweet, salty, and vinegary flavors. The best part? They stay fresh in your fridge for up to two months. Get ready to make your meals better with this simple yet tasty recipe!
5 Reasons You’ll Love This Recipe
I’ve fallen in love with this easy pickled carrots recipe, and I’m sure you will too! It’s a Vietnamese-inspired recipe that’s become my go-to for creating a versatile condiment. Let me share why this recipe is a game-changer:
- Simplicity at its best: With just five ingredients, it’s perfect for beginners and busy cooks alike.
- Endless versatility: These pickled carrots shine in salads, sandwiches, and as a side dish.
- Garden-fresh preservation: It’s an ideal way to use up excess carrots from your garden, creating long-lasting preserves.
- Healthy alternative: Skip the store-bought pickles and enjoy this nutritious, homemade healthy snack.
- Authentic flavors: The balance of sweet, salty, and tangy tastes brings a true Vietnamese essence to your table.
What I love most about this recipe is its flexibility. You can easily customize it by adding your favorite herbs and spices. Whether you prefer a spicier kick or a more aromatic blend, this recipe adapts to your taste buds. It’s my secret weapon for elevating simple meals to restaurant-quality dishes!
Exact Ingredients List (+ Possible Substitutes)
I’m excited to share my favorite carrot pickle recipe with you! Let’s dive into the pickling ingredients you’ll need to create this delicious treat.
For the base of our pickle, you’ll need 8 large carrots, diced. The vinegar for pickling is crucial – I use 1 cup of distilled white vinegar. You’ll also need 2/3 cup water, 2 tablespoons white sugar, 1 teaspoon salt, and 1/8 teaspoon ground black pepper.
The sugar and salt ratio is key to achieving the perfect balance of flavors. If you’re looking to spice things up, try these optional additions:
- Daikon radish
- Shishito peppers
- Red onion
- Fresh rosemary
- Whole peppercorns
Don’t have all the exact ingredients? No worries! You can substitute apple cider vinegar for white vinegar or use kosher salt instead of regular salt. For a Vietnamese twist, try rice wine vinegar in place of distilled white vinegar.
Remember, the best pickle is the one you enjoy!
Instructions
Are you ready to learn how to pickle carrots? Let’s start the pickling process together! I’ll show you how to make tasty homemade pickles step by step.
First, wash, peel, and cut your carrots. You can slice them into coins, sticks, or spears. Then, make the pickling brine. In a saucepan, mix vinegar, water, sugar, salt, and your favorite spices. Bring it to a boil, stirring until the sugar is gone.
After the brine is ready, let it cool a bit. Put your carrots in clean jars and cover them with the warm brine, leaving some space at the top. Seal the jars and put them in the fridge overnight. You’ll have quick pickled carrots to enjoy the next day!
For keeping them longer, follow these steps for canning:
- Sterilize your jars and lids
- Pack carrots into hot jars
- Pour hot brine over carrots, leaving 1/2 inch headspace
- Remove air bubbles and wipe jar rims
- Apply lids and process in a boiling water bath for 15 minutes
Let the jars cool on a towel after processing. You’ll hear a pop as the lids seal. Now, you have pickled carrots to enjoy all year!
Tips, Tricks & Storing
I’ve got some great pickling tips to share! For the best flavor, peel your carrots before pickling. This lets the brine soak in better. Use a mandolin for even cuts – it makes your pickles look and taste better.
Love to try new things? Add different herbs and spices to your brine. Dill, garlic, or a bit of heat can make unique flavors. For fridge pickles, keep them under the brine and they’ll last 3 weeks. Canned pickles should be stored in a cool, dark place for longer.
Always keep your veggies covered by the brine when storing. This stops them from going bad and keeps them crisp. Let your pickles sit for a few days before eating. The wait is worth it!
Once you open canned pickles, put them in the fridge. These tips will help you make tasty, crunchy pickled carrots every time.