I have been making these pickled carrots since my kids were little, and it was one vegetable I knew they’d eat without me nagging them. My son even asked for some when he was a freshman living in a dorm in college 🙂
Why bother pickling carrots, you might ask. Yes, you can just eat them raw, but carrots make amazing pickles. The addition of a little vinegar along with the garlic, mustard seed, coriander seed, black pepper, salt and bay leaf make them way more interesting to eat and these are great on a charcuterie platter, or on a veggie tray. So much more fun to eat than just plain raw carrots.
These are refrigerator pickles, so you don’t need to can them, and they are crunchy, not soft. They keep for ages in the fridge, although I promise they won’t last that long.
Our Favorite Pickled Carrots
Equipment
- 1 clean quart canning jar
Ingredients
- 6-8 large carrots peeled and cut into wedges
- 2 garlic cloves peeled
- 1 cup water
- 1 cup white vinegar
- 1 tsp mustard seed
- 1 tsp coriander seed
- 1 tbsp black peppercorns
- 1 bay leaft
- 1 tsp kosher salt
Instructions
- Set a clean, heat safe container, like a canning jar on the counter. Peel and cut up the carrots and pack them into the jar along with the 2 garlic cloves.
- In a small saucepan, heat the vinegar, water, spices and salt to boiling. Pour over the carrots in the jar. Seal and let cool to room temp, then refrigerate. Enjoy!