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Quick carrot pickle in glass jars.

Quick Carrot Pickle

Harriet
Make this quick carrot pickle and use it to add flavor to sandwiches and salads, or use it as a tasty side for grilled meats or just for snacking on.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling time 1 day
Total Time 1 day 15 minutes
Course Appetiser, Sides, Snacks
Cuisine Western
Servings 5 x 50 grams (1.7 ounce) servings
Calories 36 kcal

Equipment

  • 1 glass jar with metal lid - 3 - 4 cup capacity
  • Small saucepan
  • Measuring cups
  • Vegetable peeler
  • Kitchen knife
  • Cutting board

Ingredients
  

  • 250 grams (½ pound) carrots
  • ⅔ cup white vinegar
  • ⅔ cup water
  • ½ - 1 level teaspoons salt or to taste
  • 1 - 2 tablespoons granulated white sugar or to taste

Instructions
 

  • Sterilize the jars, - see note 1
  • Peel and cut the carrots into your desired thickness. – see note2
  • Pack the carrots into a clean sterilized jar.
  • Put the vinegar, water, salt, and sugar into a small saucepan and bring to a boil over high heat.
  • Taste for flavor and add more salt and sugar to taste if necessary.
  • Pour the hot pickling liquid over the carrots in the jar, make sure they are fully submerged in the liquid, and seal.
    You might not end up using all the liquid if the carrots are firmly packed in the jar.
    If you are using a larger jar you might need to make more of the pickling liquid (equal parts of vinegar and water) to top up the jar and cover the carrots.
  • Cool at room temperature for 30 minutes, then place in the fridge overnight to allow the flavors to develop.
  • This will keep in the fridge for 2-3 weeks.

Notes

Note 1- Sterilize the jars 
Use glass jars with metal lids and sterilize them before filling. Wash the jars and lids thoroughly with hot soapy water, rinse very well.
Then carefully pour boiling water into the bottles and over the inside of the lids.
Use a folded tea towel to protect your hands and carefully empty the hot water from them.
It is best not to use a tea towel to dry them because they will air dry quickly because they will be hot.
Note 2 - Cutting the carrots
You may want to cut the carrots differently depending on how you are going to use them.
  • For salads and sandwich fillings, you can cut the carrots into julienne (match stick size pieces), thin rounds, or use a peeler to make ribbons.
  • For dunking into dips or putting on vegetable platters, it's best to cut them into thick sticks of about 7 cm (3 inches) long or longer and 1.5 x 1.5 cm (0.5 x 0.5 inches) in thickness for easy dipping.
  • Baby carrots, cut these lengthwise into quarters.
 
RECIPE VARIATIONS
Add flavor and spice to the pickles with a few of the following ingredients.
 
Dried ingredients
Add the dried ingredients into the pickling liquid before boiling to release the flavors.
  • ½ - 1 teaspoon dried chili flakes
  • 1 - 2 teaspoons whole black peppercorns
  • 1 - 2 teaspoons mustard seeds
  • 1 teaspoon of dried herbs of your choice
  • ¼ teaspoon dried allspice berries
 
Fresh ingredients
If using fresh ingredients, put them into the jar with the carrots.
  • one or two sprigs of fresh dill
  • 1 fresh red or green chili cut into slices
  • one crushed garlic clove
  • a few thin slices of fresh ginger

Nutrition

Serving: 1x 50 gram (1.7 ounce) servingCalories: 36kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 153mgPotassium: 161mgFiber: 1gSugar: 5gVitamin A: 8353IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Keyword carrot pickel with vinegar, carrot pickle, how to make carrot pickle
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