Super Easy Quick Pickled Carrots Recipe (2024)

FAQs

How to pickle quickly? ›

Quick pickles are made by adding hot brine to fresh veggies and letting them sit in the fridge. You can eat them almost immediately for a crunchy, lightly flavored snack, but they're best if you give them at least 24 hours. For true pickle flavor, wait a week.

Traditional pickle making includes canning, which uses high temperatures to sterilize and create an airtight seal that further preserves the contents from spoilage. Quick pickling uses the same basic ingredients as traditional pickling but you skip the canning process and store them in your refrigerator.

For this recipe, the carrots are peeled, cut into narrow sticks, briefly blanched and then suspended in a simple vinegar pickling solution. They come out tender but with a core that retains some backbone and crispness. After a day or two of soaking, these pickles are ready to be eaten.

Pickled vegetables offer a range of nutritional benefits, including probiotics for gut health, antioxidants for disease prevention, and potential support for weight management. However, it's important to be mindful of the high sodium and potential sugar content in commercial pickled vegetables.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

Quick pickling is simply the act of storing fresh produce in a brine of vinegar, salt, water, and sometimes sugar, in the refrigerator. These pickles are not canned and are ready to eat mere hours after making, though I usually wait at least a day or two.

An easy pickling recipe to follow is the 3-2-1 method; three parts water, two parts vinegar, and one part sugar. This 3-2-1 pickle brine is on the sweeter side, making it great for bread and butter pickles or spicy pickled beets. For a more savory pickle, use less sugar.

You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together. This hot brine is then poured over what is to be pickled and then stored in the refrigerator.

Once the brine is hot and ready, pour it into your jars—leaving ½ inch of headspace between the liquid and the rim for liquid-induced expansion—and screw on the lids. The heat will soften your veg a little and speed up the pickling process. Let the jars cool to room temperature, then transfer them to the fridge.

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

Do I have to peel carrots for pickling? ›

Peel carrots. Once peeled, then they can be grated, julienned, or sliced into ribbons with a vegetable peeler. Place carrot in a bowl, cover with rice vinegar, add sugar and salt. Carrots should be completely submerged in vinegar mixture.

Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Cabbage, radishes, onions, carrots, beets—the limit does not exist. And they're all great for the gut. Here's more about the best plant-based pickled foods, why they're beneficial for our health, and how to enjoy them in vegan recipes.

While pickles should be consumed in moderation due to their high sodium content, they may have some health benefits: Probiotic effects: Naturally fermented pickles and their juice contain good bacteria, which when ingested in moderation can help with digestion and immune health.

The default protocol used when saving and loading Pickle files is currently 4, which is the most compatible protocol with different Python versions. However, if you want to speed up your workflow, you can use the HIGHEST_PROTOCOL argument which is Pickle's fastest available protocol.