Dish displaying Pickled Carrots
(click to enlarge)

Pickled Carrots


North America
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 c jar
**
3+ day
Must		 These pickles can be used, cut into sticks, as part of a buffet platter, as appetizers, or cut shorter for salads.

ar
-------
1
2/3
1/2
1
-------
1
1/4
2/3
1/4
tt
1/4
-------

---
c
c
T
t
---
cl
t
t
t

t
---
Carrots (1)
-- Pickle mix
Water
Vinegar (2)
Salt
Sugar (optional)
-- Spicing
Garlic
Peppercorns, black  
Coriander Seeds
Mustard Seeds
Dill sprigs
Chili Flake (3)
--------------
Make   -   (3+ days - 20 min work)
  1. Peel CARROTS, cut off the leaf end and trim the pointy end to fit in the jar with at least 1/2 inch head space. For small carrots you can leave them whole, for larger slice lengthwise into 2 or 4 sticks depending on size. To check fit, put them in the jar, half thick end down, half thick end up - there should be enough to pack the jar pretty well.
  2. Remove Carrots from the jar.
  3. Lightly crush GARLIC and pour all the Spicing items (except Dill) into the jar. Fit Carrots back into the jar interleaved with the Dill Sprigs.
  4. Bring Pickle mix to a boil, making sure all Salt (and Sugar if using) are dissolved.
  5. Pour Pickle mix into the jar, leaving at least 1/4 inch headroom. Check in a few minutes to see if it needs a bit more, then screw on lid.
  6. Let cool to room temperature, then refrigerate. They will be edible in two days, but are best with at least 3 days age. They will keep at least 4 weeks in the fridge.
NOTES:

  1. Carrots:

      Select fresh, small, straight carrots for best flavor and best fit in the jar. For the photo examples, 1 pound just fit a 2-1/2 cup jar. Figure more for larger jars.

  2. Vinegar:

      White Vinegar is most used, but others can be used. I sometimes use one of the flavorful Philippine vinegars, Palm, Cane, Coconut, etc. For details see our Vinegars & Souring Agents page.

  3. Chili Flake:

      How much and how hot a flake you use is completely up to you. Aleppo Mild or even Aleppo Extra Hot are not offensive in this quantity, even to folks from the Frozen North. Personally, I'd use Indian Khandela or Reshampatti which are a bit hotter.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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