Who doesn’t love a good pickled carrot? Pickled carrots are delicious, tangy, and fun to eat! Pickling is one of the classic ways of preserving vegetables. Of course, pickling can be done with many other vegetables, but why not try it out on some fresh carrots? While there are different pickling techniques, carrots are most commonly pickled in vinegar. Learning how to pickle carrots is very easy and the result is deliciously tangy and addicting.
This blog post will introduce you to a world of pickled carrots that you can experiment with. All you need are a few basics, after which you are free to add your variations to the recipes. The basic pickling process is easy; all you need to do is make a brine (vinegar, salt, sugar, spices), heat it, and pour it all over your vegetable of choice. Let the entire mixture cool to room temperature and marinate for at least 2 hours, and your pickle is ready!
There are a few variations that you can try out when learning how to pickle carrots. In the below sections, we have shared three recipes, all of which are delicious!
Depending on how you plan on using your pickled carrots, you can prep them in different ways.
Pickled Carrot Sticks: These make a great addition to sandwiches, burritos, or even when eating right out of the jar. Cut the carrots into sticks that are the length of a matchstick and are about ¼ inch thick. If you prefer, you can even leave them larger to enjoy straight out of the jar.
Pickled Carrot Slices: These slices serve great as a side dish. Peel and cut the carrots into slices that are ⅛ inch in thickness. You can be as decorative or as simplistic with the slice cut as you wish.
Grated and Pickled Carrots: These grated and picked carrots serve as a delicious topping to your bowl of ramen and several other dishes. They will also taste great in coleslaw or a tossed salad!
You can add a little oomph to your pickled carrots by adding some spices to your brine. The combination of spices can be varied according to preference, but here is a recipe that works great!
The Vietnamese carrot and daikon pickles are traditionally served with a street sandwich called banh mi. They are easy to make and have a slightly sweet taste that you can use in your sandwiches, coleslaw, or even eat them straight!
Daikon is a mild white radish that gives this pickle another depth of flavor that makes it a favorite. The daikon and carrots used in this recipe should ideally be cut into small sticks about ⅛ to ¼ inch in thickness.
Try out these simple carrot pickling recipes, and they are bound to be a hit with your friends and family for sure! And while these pickling recipes won’t stray you wrong, don’t be afraid to give the recipes a twist of your own; after all, that’s what makes learning how to pickle carrots so fun!
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