Super Easy Quick Pickled Carrots Recipe (2024)

FAQs

Are homemade pickled carrots good for you? ›

Pickling: Full of good bacteria called Probiotics that aid in digestion and help our bodies break down and absorb all of carrots and daikon's wonderful nutrients! Healthy gut bacteria can even reduce the symptoms of depression and anxiety while protecting our microbiome and supporting of new growth!

For best flavor results, wait at least 24 hours before eating the pickled carrots. The longer you wait, the more intense in flavor they will get. Make sure your jars are completely clean and sterilized before using them.

To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste. Pour the brine over the carrots, ensuring they are fully submerged.

Check for Signs of Spoilage: Examine the pickled carrots for any signs of spoilage, such as a foul odor, mushy texture, or unusual discoloration. If they appear normal, they may still be safe to eat.

Can you eat pickles every day? Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

Cabbage, radishes, onions, carrots, beets—the limit does not exist. And they're all great for the gut. Here's more about the best plant-based pickled foods, why they're beneficial for our health, and how to enjoy them in vegan recipes.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

Vinegar-based pickles are the most common form of pickling. Cut vegetables are submerged in just boiled vinegar brine. This process destroys the natural culture and rich enzymes. The acidic nature of denatured vinegar does the preserving.

The first step in making pickling carrots is to wash and peel them. In theory, you could pickle your carrots without peeling them. But unless the carrots are young and small, the skins can taste bitter, so I recommend peeling all but the smallest before pickling.

Why are my pickled carrots soft and soft? ›

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

Yes, it's perfectly normal for your lacto-fermentation brine to become slightly opaque and whitish. It's not dangerous! Some vegetables, like beans or pickles, will turn the brine white in a few days. This means that the good bacteria are doing their job!

It's insanely easy—the prep takes under 15 minutes—and it's so delicious. These quick pickled carrots keep for up to 2 weeks in the fridge, but you'll polish them off way sooner, trust me.

Storing Pickled Carrots

It's important to check the jars for any signs of spoilage during storage. If a jar seal is compromised or the pickled carrots have developed an off smell, color, or texture, it's best to discard the contents.

Not only are they delicious but they're packed full of minerals, vitamins and good bacteria. Pickles have a high concentration of vitamins such as Vitamin K, Vitamin C and Vitamin A, this is due to water being drawn out of the pickles by the salty brine they are pickled in.

Pickling and fermentation are effective methods of preserving foods and can even improve the food's nutritional value. Indeed, the health benefits of these products are well-known (5).

Carrots, pickled (0.25 cup) contains 6.4g total carbs, 5.5g net carbs, 0.1g fat, 0.2g protein, and 27 calories.