Description
Easy and flavorful refrigerator pickled carrots, perfect for adding crunch to salads and sandwiches.
Ingredients
Scale
- 1 pound (450g) carrots, peeled and cut into uniform sticks
- 2 cloves garlic, peeled and lightly crushed
- 1 cup (240ml) distilled white vinegar
- 1 cup (240ml) water
- 2 tablespoons (25g) sugar
- 21/2 teaspoons kosher salt
- 11/2 teaspoon mustard seeds
- 11/2 teaspoon black peppercorns
- 1/41/2 teaspoon celery seeds
- 1/41/2 teaspoon crushed red pepper flakes, optional
Instructions
- Prepare Jars & Brine: Start by washing your mason jars with hot soapy water. Warm jars help prevent cracking when you pour in the brine. You will want to dry them well to avoid any watery mess later. Skipping the drying can lead to watery pickles.
- Heat the Vinegar Mixture: Pour vinegar, water, and salt into a saucepan over medium heat. Stir gently and wait until it is just steaming and the salt dissolves. Do not let it boil, or it might change the flavor of your brine.
- Pack Carrots in Jars: Take those carrots and tightly pack them into your jars, leaving a little space at the top. The crunchier they are, the better! An open gap lets the brine circulate. Avoid overstuffing, or some pieces might not pickle properly.
- Pour Brine & Seal Jars: Carefully pour the hot brine into the jars, covering the carrots completely. You want to see that glorious liquid! Make sure not to fill it too high to prevent spills when sealing. If the brine does not cover the carrots, it will not pickle well.
- Cool & Refrigerate: Let your jars cool on the counter for about an hour before popping them in the fridge. This way, they will chill without breaking the seal. Giving them enough cooling time is crucial; otherwise, condensation could lead to mushy carrots.
- Wait & Enjoy: Now, all you need is patience! Let those carrots pickle in the fridge for at least five days. As you wait, the flavors will meld beautifully. Be careful not to forget them in the back of the fridge, as expired pickles can be a disappointment.
Notes
- Storage Tips: Refrigerate: Store in airtight containers in the fridge. The pickled carrots will last up to 1 month.
- Expert Tips: Use wide-mouth mason jars for easier access.
- Warm the jars before adding brine to prevent cracking.
- Distribute spices evenly between jars to enhance flavor.
- Reheating Instructions: Not applicable, these carrots are served cold.
- Serving Suggestions: Top salads for a crunchy twist.
- Include in wraps or sandwiches.
- Serve alongside burgers or grilled meat.
- Recipe Variations: You can substitute honey for sugar, which may alter sweetness slightly.
- For a different flavor profile, use apple cider vinegar instead of distilled vinegar.
- Consider adding dill for a herbaceous note or incorporating other root vegetables like radishes.
- Ingredient Notes: Select firm, fresh carrots for the best crunch.
- Use fresh garlic for the best flavor.
- Ensure the vinegar is fresh and within date for optimal results.
Nutrition
- Serving Size: 1/2 cup
- Calories: 45
- Sugar: 4g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g