Five-Spice Pickled Carrots – a delicious recipe with carrots, garlic, five-spice powder, kosher salt, lemon juice, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel and trim the carrots, then cut them into sticks roughly 4 inches long and 1/2 inch thick.
2
Place the garlic in a pint canning jar. Then, standing the sticks upright, pack them as tightly as possible into the jar. (See the note above if you find this difficult.)
3
In a small saucepan, stir together the five-spice powder, salt, lemon juice, and vinegar (but not the water). Bring to a boil, stir again, and immediately pour the brine over the carrots. Then boil the water in the same pan and pour in as much as you need to fill the jar.
4
Cap the jar and shake gently. Place it in the refrigerator and let it sit for three days to let the flavor develop, shaking occasionally. The carrots will remain good for about three months.
166
kcal
Calories
40
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 to 14 ounces carrots, 1 garlic clove, smashed, 1 teaspoon five-spice powder, 1/2 teaspoon kosher salt, and more.
Yes, Five-Spice Pickled Carrots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
