I’m not kidding when I say “quick”. These quick pickled carrots require no cooking or fermenting time! Just 24 hours for best results but can be enjoyed earlier. Tangy and sweet with a crunchy bite, they are a perfect accompaniment to dinner or breakfast bowls, including in salads or just eating on their own as a snack!
Table of Contents
- What are quick pickles?
- Why you’ll love these quick pickled carrots
- What’s in these quick pickled carrots
- How to make them
- Tips and substitutions
- Storage
- This quick carrot pickle goes great with
- More quick condiments to try
What are quick pickles?
Pickling has been in my family ever since I can remember. In fact it was somewhat of an event at my grandmother’s home. All the women in the family would gather and help. We would form an assembly line and each of us had a job. There was the rubbing gently of the vegetables to remove the moisture. There was the meticulous cleaning and sanitizing of the canning jars before everything was brought together and bottled up. Some were made with oil such as the aam ka achaar or Mango Pickle and some were made with vinegar. The Aam ka Achaar took longer to ferment. But the vinegar based one or the quick pickles didn’t need fermenting time. These are so much more suitable for my lifestyle.
Quick pickles are vegetables that have been pickled in a solution of vinegar, water, sugar and salt plus any other seasonings. They are not fermented and do need to be refrigerated. That is why they are sometimes also referred as refrigerator pickles. They don’t last as long as canned pickles and the brine (the vinegar/water solution) does not necessarily have to be boiled.
Why you’ll love these quick pickled carrots
Quick These don’t take days to be ready to eat.
Healthy While these quick pickles aren’t fermented, they are still probiotic rich and probiotics are great for a healthy gut and digestion as well as blood sugar management.
Make them once and eat them many ways I use my pickled carrots in stir fries, salads, tacos and in dinner bowls too.
No nasty preservatives or sweeteners Store bought pickles can have preservatives, excessive sodium and sugar. Making yours at home is so much healthier.
What’s in these quick pickled carrots
Carrots I like to julienne them because they are easier to eat and a quick addition in many other dishes like my Thai Salad and even stir fries. I have been loving my julienne peeler (affiliate link)so I have been julienning every chance I get but feel free to shred them if you don’t have a peeler.
Green chili pepper Serrano, jalapeno, Thai or any other type would work here.
Vinegar I prefer white vinegar but you can use apple cider or rice vinegar as well. Just make sure to adjust the seasonings as white vinegar is the tartest out of all of them.
Monk fruit This keeps it low carb but maple syrup, honey or cane sugar can be used as well.
salt I use Himalayan pink salt but any other would work too.
mustard seeds Crushed
How to make them
Julienne the veggies Start by julienning the carrots and jalapeno pepper. Put them in a jar and set aside.
WANT TO SAVE THIS RECIPE?
Enter your email address and we'll send it straight to your inbox!
Make the brine In a bowl or jar add the vinegar, water, salt and sweetener. Mix till everything dissolves.
Mix the veggies and the mustard seeds In a coffee grinder crush the mustard seeds and add them to the carrots and jalapeno and toss to combine.
Bring everything together Finally add the brine to the jar. Press down on the vegetables till everything is submerged in the vinegar and refrigerate.
Tips and substitutions
- Shredding/julienning the carrots makes for easier absorption of the brine and I find that I am able to use it to add to quick salads and stir fries when in a pinch.
- Make sure the veggies are submerged in the brine at all times to prevent molding.
- Use a wooden spoon as metal reacts with vinegar.
- You can switch it up and add any veggies of choice. Small pearl onions, red onions, cauliflower, red or green cabbage and radish are all great options.
- You can add crushed red pepper flakes as well to add some more heat to the pickle.
Storage
Store in an airtight jar in the fridge. This pickle usually lasts for two weeks in the fridge.
This quick carrot pickle goes great with
A Daal Chawal meal. If you’re South Asian then you know that is the epitome of comfort food!
A Salmon Tikka Bowl. If you have these quick pickles in the fridge, you can just add these instead any other veggie.
In Cauliflower Fried Rice. No need to chop carrots or add frozen ones. Just add these quick pickled carrots!
More quick condiments to try
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
Quick Pickled Carrots
Ingredients
- 5 carrots julienned
- 1 jalapeno pepper julienned
- 1/2 cup white vinegar
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon monk fruit sweetener
- 1 teaspoon mustard seeds crushed
Instructions
- Wash and dry the vegetables, making sure all the moisture has been dried off.
- Julienne the carrots and jalapeno.
- Toss everything together and add to a clean and dry 16 ounce mason jar or any large jar.
- Crush the mustard seeds in a coffee grinder or a mortar and pestle and add to the jar with the vegetables.
- Lastly stir together the vinegar, water and the seasonings till dissolved. Add this mixture to the jar and press down on the veggies so that everything is submerged in the liquid.
- Refrigerate and use as needed. The vegetables will continue to marinate in the liquid and ferment. For best results, wait 24 hours before consuming.
Leave a Reply