Description
These crunchy, spicy, and slightly sweet pickled carrots are perfect for serving with cocktails or as a garnish for a Bloody Mary.
Ingredients
Units
Scale
- 1 cup (236 milliliters) water
- 3/4 cup white vinegar (177 milliliters)
- 2 tbsp (24 grams) sugar
- 1 tsp (5 grams) salt
- Carrots cut into 4-inch lengths to fill jar (about 5 medium-sized)
Season with your choice of the following:
- 1 large clove garlic
- 1 tsp (2 grams) sliced hot red pepper or 1/4 tsp (1/2 gram) chili flakes
- 1 sprig fresh oregano or 1/4 tsp (1/2 gram) dried. (Variation: 1/2 tsp [1 gram] cumin, caraway OR coriander seeds in place of oregano. Or try a cinnamon stick or piece of star anise.)
OR
- 1/2 tsp (4 grams) fennel seeds
- 1 3-inch (76 millimeter) strip of lemon peel
Instructions
- In a medium saucepan, combine the water, white vinegar, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve completely.
- Remove the saucepan from the heat and let the brine cool slightly.
- Place the sliced carrots, garlic, oregano, and red chilies into a clean jar. If using, add the cumin or caraway seeds.
- Pour the hot brine over the carrot mixture in the jar, ensuring the carrots are fully submerged.
- Seal the jar with a lid and let it cool to room temperature for about an hour.
- Transfer the jar to the refrigerator and let the carrots pickle for at least 2 hours before serving. For best flavor, allow them to pickle for a few more hours or overnight.
Notes
- These pickled carrots can be customized with different spices such as cumin or caraway seeds.
- They are best served chilled and can be stored in the refrigerator for up to a week.
- Serve them as a snack, with cocktails, or as a garnish for a Bloody Mary.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 4
- Sodium: 250
- Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
- Cholesterol: 0