pickled carrots

These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican restaurants and so easy to make! Make plenty of these &quot;escabeche en vinagre&quot; and even add cauliflower if you like, these go fast! This recipe fills 4 pint or 2 quart jars.

Authentic Mexican Pickled Carrots

lbs large carrots

jalapeños

white onion (medium)

garlic (smashed)

white vinegar

water

vegetable oil

bay leaves (whole)

black peppercorns

tsp dried Mexican oregano ((See Note 1))

salt

Peel and slice carrots and onion into 1/4 inch thick pieces (See Note 2). Cut the stems off jalapeños and slice thin on diagonal (See Note 3). Set aside.

In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.

Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.

Fine to eat after 3 hours, best if pickled for at least a day or two.

Small batch preserving Pickled Carrots is easier than you think. Grow your own or buy carrots in season, then pickle them with dill and garlic for a dill-icious treat!

Pickled Carrots with Dill and Garlic

lbs baby carrots; scrubbed

garlic;

dill seed

dill

salt (pickling salt

Fill a hot water bath canner (with a...

Fill a hot water bath canner (with a canning rack) with water and bring to a boil while you:

Scrub and trim baby carrots to fit a...

Scrub and trim baby carrots to fit a pint jar. Peel, trim, and quarter mature carrots length ways.

Wash and inspect 6 pint jars (I always...

Wash and inspect 6 pint jars (I always do an extra jar just in case) and their lids. Be sure there are no chips on the jar rims and that there's no rust or dents on the lids.

Set jars upside down in a large cake...

Set jars upside down in a large cake pan, add an inch or two of water. Place in a 250 F oven for ten minutes and keep warm until you are ready to fill them.

Place lids and lid rings into a pot...

Place lids and lid rings into a pot and fill with water. Set on stove and heat until they just begin to boil.

Fill a kettle with water and bring to...

Fill a kettle with water and bring to a boil.

Add water, vinegar, and salt to a medium...

Add water, vinegar, and salt to a medium pot. Bring to a boil so that the salt dissolves.

Clean and prep garlic and dill.

Take jars out of the oven one at...

Take jars out of the oven one at a time and add one half of garlic followed by a flowering dill head.

Quickly but purposefully arrange the carrots in the...

Quickly but purposefully arrange the carrots in the pint jar until the are so tightly packed you can't add any more.

Ram another garlic half into the carrots, then...

Ram another garlic half into the carrots, then add a pinch of dill seed. Top with hot brine, leaving 1 cm head space.

Quickly cover with hot lid and screw on...

Quickly cover with hot lid and screw on the sealing ring until it's just tight, but not crazy tight.

Place jar in canning rack and repeat until...

Place jar in canning rack and repeat until all your jars are finished. If your hot water canner looks too full of boiling water, remove some. If you need more, take it from the kettle.

Lower the canning rack into the canner. Make...

Lower the canning rack into the canner. Make sure there's an inch of water above the jars.

Process at a rolling boil for 10 minutes...

Process at a rolling boil for 10 minutes at sea level or 20 minutes at over 3000 ft altitude (or see hot water processing chart HERE), adding boiling water as needed to make sure the jars are covered.

Remove and let sit on counter overnight before...

Remove and let sit on counter overnight before moving. Check to make sure all jars have sealed (the lids should be depressed in their centres) and refrigerate any that have not sealed.

Allow pickles to sit in the brine for...

Allow pickles to sit in the brine for a few weeks. Enjoy!

Quick Pickled Carrots recipe that&#039;s perfect for your Vietnamese Rolls, Banh Mi or as a pickled side dish. Sweet and tangy with that vinegary pickle flavor that everyone loves. Takes only minutes to prepare!

Quick Pickled Carrots

carrots (julienned

rice vinegar

tsp fish sauce

tbsp sugar

Thinly slice the carrots into long strips. Place into a sterilised glass jar.

Bring the water, white vinegar, rice vinegar, sugar salt and fish sauce to a boil. Pour over the carrots and allow to cool.

Refrigerate and use within a few weeks.

Delicious. Nothing could be more simpler. We used it as a side dish to our fish and chips dinner instead of coleslaw. Change up the usual!

These quick pickled carrots are crunchy, tangy, and refreshing! Enjoy them as a snack or add them to a salad or appetizer board. Find more serving suggestions in the blog post above. Note that the pickled carrots have the best flavor after at least three days in the fridge.

carrots

garlic

cumin seeds

coriander seeds

cane sugar

sea salt

Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.

Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the spices among the jars.

Place the vinegar, water, sugar, and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour over the carrots.

Set aside to cool to room temperature, then cover the carrots and store in the fridge. They will be ready to eat after 3 days and will keep for up to 2 weeks.

These quick pickled carrots can be added to sandwiches, salads, bowls, tacos, and wraps for a burst of zesty, tangy flavor. Try pairing them with grilled meats and vegetables, serve them as a snack, or add them to a cheese board!

carrots (medium, peeled, see note 2)

sugar

Cut the carrots thinly in rounds. You are looking for them to fill about three-quarters of a 12- to 16-ounce glass Mason jar.

Make the brine. Combine vinegar, salt, and sugar and add to a small saucepan. Bring to a boil over medium-high heat, then lower the temperature to medium-low, stirring until the sugar and salt have dissolved.

Add carrot slices to the jar or another nonreactive container, such as a ceramic baking dish. Cover the carrots with the hot brine, ensuring they are completely covered.

Let cool to room temperature, about 30 minutes, then serve or store in the fridge for later use.

Very yummy. 
First time pickeler. 
Question- no water in recipe? 
Also, it taste a bit vinegary. How do I fix that? 
Thank you so much

I love these pickled carrots! I was looking for a recipe since I wanted to use them in a Bahn Mi sandwich and these were perfect. Deliciously briney and still crunchy. Yum!

These quick pickled carrots just took my boring veggie burger OVER THE TOP! I'll be making these on repeat.

Quick pickled veggies are so easy and beyond delicious! I made a batch of these quick pickled carrots and added them to my avocado toast this morning. Yum!

Never knew carrots could be pickled. Tried it and it was good. Already used some for my cheese board and burgers. Thanks for sharing!

I am OBSESSED with anything pickled, but I hadn't tried carrots before! I had a ton leftover and I am so glad I came across this recipe. These carrots are so good on sandwiches and even on a little cheese snack board that I make for my son!

I made these and added them to a sushi bowl for lunch. They gave the bowl a great little pop of flavour. Super easy to make too, which is handy!

These easy-to-make, tasty, pickled carrots are a wonderful snack or served alongside your favorite dish or even on a charcuterie board.

Pickled Carrots Recipe

thyme

(pithed, and thinly sliced Fresno pepper)

vinegar

mustard seeds

Place the garlic cloves to the bottom into 2 16 ounce clean and sterilized jars.

Divide the cut carrots and place them into each jar along with 2 sprigs of thyme, and sliced peppers. See notes on stuffing.

Next, add the water, vinegar, sugar, salt, and mustard seeds to a large pot and bring it to a boil over high heat. Make sure the salt and sugar are completely dissolved before removing it from the burner.

Pour the brine over the carrots in the jar making sure to submerge them.

Cool to room temperature before adding on the seal and lid and placing in the refrigerator. Wait 24 hours before eating them for the best flavor. See notes on shelf life.

I LOVE this! Real pickled carrots! Crisp and tangy, just like they should be!

I just made this with two changes.  I did slices of carrots on a mandolin and added one seeded jalapeño per jar.  This gave it some heat without to much heat.  It is very much like a relish dish that is served at some Mexican restaurants.   I will probably slice the carrots a little thinner next time.  I set it on its max thickness.

We once had dinner at a nice Mexican restaurant in Monterey, CA.  Instead of chips and salsa, on the table, while we waited, was a serving of marinated jalapeño carrot pennies. They were yummy and I haven’t found a recipe for them quite that tasty. These are not that but they look delicious and I can’t wait to try them.

To extend preservation for longer than 6 weeks...Do you can/water bath your recipe for 15 mins?

Can I use this same for asparagus and green beans?

https://www.youtube.com/watch?v=HRcy5DYcO70

Pickling vegetables does an awesome job of enhancing the flavors and extending their shelf-life. One of the coolest things about pickling is all the different ingredients you can add to completely change up the flavor profile of each thing. 

If you saw my Garden video (https://www.youtube.com/watch?v=EV9ASB_nP-w&t=887s), then you must know at this point, I've got veggies growing out of my you know what, so I figured what better way to use them up, than pickling? 

Green Beans Recipe at: https://www.billyparisi.com/pickled-green-beans-recipedilly-beans/
Cauliflower Recipe at: https://www.billyparisi.com/pickled-cauliflower-recipe/
Onions Recipe at: https://www.billyparisi.com/pickled-red-onions-recipe/
Beets Recipe at: https://www.billyparisi.com/pickled-beets-recipe/
Carrots Recipe at: https://www.billyparisi.com/pickled-carrots-recipe/

I Can't Believe My Garden Had This MANY Vegetables to Pickle Already

You are 2 household ingredients away from a jar of fermented carrots teeming with gut nourishing probiotics, enzymes, and B vitamins!

Fermented Carrots {that kids will actually eat!}

medium/large carrots

Make the brine. Stir the sea salt into the warm water until it dissolves. You will need most of this brine but will have a little bit left over - you can store the remaining brine in the fridge, or use it for another batch.

Put the carrots into a clean pint jar, packing them in as tight as you can, leaving about 1 inch of head-space at the top.

Pour the warm salt water brine over the carrots to cover them completely. Put your fermenting weight&nbsp;on top of the carrots/brine if you are using one, and wipe the rim of the jar clean.

Close up your jar (Put on your Pickle Pipe, or close the lid of your Fido Jar, or lid and use your Air-Lock. A simple plastic lid can work for your first time until you get the hang of things and want to invest in something to make your fermenting process easier.).

Set the jar at room temperature for 2 days up to 2-3 weeks depending on the taste you are going for. The longer it sits, the more flavor will develop. You can open and taste along the way until you are satisfied. I ferment mine for about a week, and that is the taste my kids enjoy best. Keep in mind that if you live in a warmer climate, you may not need as much time to ferment.&nbsp;

These quick pickled carrots can be used on just about anything!  Sweet and tart and so delicous!

Vietnamese Pickled Carrots

carrots (shredded)

Combine the water, vinegar, sugar and salt in a saucepan over medium heat.  Stir until the sugar and salt dissolve and the brine is clear.  Pour into a bowl and let cool to room temperature.

Add the shredded carrots to the cooled brine.  Let sit at room temp for 20-30 minutes before serving or transfer to a lidded jar and store in the fridge up to 5 days.

Why only up to 5 days in the refrigerator? I keep them around for a month or so.

What a great recipe--these pickled carrots are DELICIOUS! I made them to accompany a Momofuku Bo Ssam.  I added peppercorns and garlic; next time I will try making them spicy. 

Note:  I halved the ingredients for the brine: 
3/4 C water 
3/8 C vinegar 
3/8 C sugar
1/2 tsp salt. 

Halving it made plenty of brine for the 3 cups of carrots. 
Thanks for such a yummy recipe!

We are huge lovers of pickled beans, and asparagus, but have never tried pickled carrots before. Sounds delicious!

This recipe looks simple but absolutely yummy. Loved the minimalist look of this dish. I'll definitely make this at home.

Top 8 pickled carrots recipes from across the web

The most viewed pickled carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 8 pickled carrots recipes from across the web

The most viewed pickled carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Mexican Pickled Carrots

Pickled Carrots with Dill and Garli...

Quick Pickled Carrots

Quick Pickled Carrots

Quick Pickled Carrots

Pickled Carrots Recipe

Fermented Carrots {that kids will a...

Vietnamese Pickled Carrots

The most viewed pickled carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine