Pickled Carrots

Quick is in the name, and that’s the beauty of these pickled carrots. It only takes a few minutes to make something really special out of a handful of pantry ingredients. Peel and chop the carrots, simmer the water and vinegar with the spices, combine, and let sit for at least one hour in the fridge before you dig in. That’s it.

Yes, they are delicious right out of the jar, but there is much more you can do with these amazing quick-pickled carrots. 

• Dice up and toss into pasta salads, chicken salads, tuna salads, or green salads to take them to the next level with a zesty, crunchy bite.
• Pack into lunches along with a sandwich or wrap and enjoy the briny goodness as an alternative to chips.
• Serve an assortment of quick-pickled veggies as a simple appetizer or use them to complete charcuterie boards with a colorful burst of flavor. Here are some of my other fav quick pickles -Pickled Pearl Onions, Pickled Jalapenos, and Pickled Cauliflower
• Slice and use to top sandwiches, burgers, wraps, or tacos.

Ingredients

• Carrots - I like to use the orange carrots in this recipe. Cut them into 2 to 3-inch-long and ¼-inch-thick pieces.
• Green Chili - Adds a hint of spice to the pickles; add more or less per your taste. I recommend using Indian green chilies, but jalapenos or serranos will work too
• Vinegar - White vinegar brings out the beautiful magenta color of the onions but you can also use apple cider vinegar if you like.
• Spices - coriander seeds and black peppercorn add a hint of warm flavor to the pickles without overpowering the taste.
• Salt  - Picking salt is often used for canning and pickling recipes. I like to use Kosher salt, as I always have it in my kitchen. Just like pickling salt, kosher salt does not have additives or anticaking agents that help make the brine clear. You can also use sea salt or pickling salt if you have it. Since Kosher salt is less salty, you need more of it, the good ratio is 1 teaspoon sea salt to 1.25 teaspoons kosher salt.

How to Make Quick Pickled Carrots

• In a small saucepan over medium heat, combine the vinegar, water, peppercorns, coriander seeds, sugar, and salt, stirring just until the sugar dissolves. Remove from the heat
• Wash and dry the carrots. Peel and discard ends. Cut into 2 to 3 inches long and ¼-inch-thick pieces. Diagonally slice green chili into 1-inch pieces

• Place the carrots and chili in a glass jar
• Pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving.

Why You'll Love Making Quick Pickles

• Quick, easy, and inexpensive to make. No special equipment or time-consuming traditional canning methods are required. 
• Brighten up any dish with a burst of flavor and acidity.
• Take toppings to the next level.
• Guests are always impressed by homemade pickles, and they look so fancy stocked in your fridge.
• The simple and clean recipe. We like knowing what's in our food and what isn’t—there are no chemical preservatives, additives, or dyes.
• They make a super satisfying snack.
• The added benefit of vinegar in the diet: Vinegar is known to help regulate blood sugar and curb cravings.