Pickle today, enjoy tomorrow.
I love pickles in almost any variety and will pickle nearly anything if you give me half a chance. I love to can, brine jam and jelly. I also love being able to do this without dragging out all my equipment. And I also love the fact that these pickles are ready to eat the day after you make them…also a plus for those of us who are fans of instant gratification. Pickles that are quick, easy, and don’t require a lot of extra tools or a hot water bath? Count me in. Perfect for spring and summer parties.
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French Pickled Carrots
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Rainbow carrots get a vibrant makeover in this quick-pickled appetizer. Sweet, tangy, and perfect for any occasion.
Ingredients
- 1 lbs (454 g) carrots
- 1/4 cup caster sugar
- 1 cups (237 ml) water
- 1 cups (237 ml) apple cider vinegar
- 2 large shallots
- 1 tsp fennel seed
- 3 radishes
- 1 bay leaf
- 1 tbsp kosher salt
- Extra water
- 1 pint jar and lid
Instructions
- Peel the carrots and cut them into sticks that will fit into a pint jar.
- Peel the shallots and slice the radishes into thick pieces.
- Get your fennel seeds ready.
- Bring a medium-sized pot of lightly salted water to a boil.
- Toss in the carrots and boil for 1 minute.
- Pour everything in the pot through a strainer basket and run cold water over the carrots to stop the cooking process.
- Add water, cider vinegar, salt, sugar, fennel seeds, shallots, and bay leaf to the pot.
- Toss the uncooked radishes in with the cooling carrots and set them aside.
- Bring the pot to a boil, then reduce heat and simmer for about two minutes. Set aside.
- Pack the carrots and radishes into a cooled and clean pint jar.
- Fish out the bay leaf and place it in the jar.
- Pour the liquid over everything in the pint jar.
- Put the lid on the jar and place it in the fridge when it has cooled a bit.
- Let them sit for about 24 hours and then enjoy.
Notes
- For optimal crunch, use a mandoline slicer to ensure uniformly thin carrot sticks.
- Substitute white wine vinegar for apple cider vinegar for a slightly less sweet pickle.
- These pickled carrots will keep for up to 2 weeks in the refrigerator; the flavors will deepen over time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 5
- Sodium: 100
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 10
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Frequently Asked Questions
What type of vinegar should I use for the French pickled carrots?
For the best flavor, use white wine vinegar or apple cider vinegar, as they complement the carrots nicely.
How long do the pickled carrots need to sit before they’re ready to eat?
The pickled carrots are ready to eat just one day after making them, making them a quick option for snacking.
Can I add other spices to the pickling brine?
Yes, you can customize the brine by adding spices like mustard seeds, coriander seeds, or even a pinch of red pepper flakes for extra flavor.
