Quick Pickled Carrots Recipe

Name: Quick Pickled Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Fresh Carrots, Peeled And Sliced 1/4-inch Thick; 1/4 Large White Onion, Thinly Sliced; 2 cups Water; 2 cups Cider Vinegar; 3 cups Sugar; 1 teaspoon Whole Yellow Mustard Seeds; 1 teaspoon Celery Seeds; 1 teaspoon Whole Coriander Seeds; 1 teaspoon Turmeric; 1/2 teaspoons Minced Fresh Ginger; 1/2 teaspoons Kosher Salt

Servings: persons

3 pounds Fresh Carrots, Peeled And Sliced 1/4-inch Thick
1/4 Large White Onion, Thinly Sliced
2 cups Water
2 cups Cider Vinegar
3 cups Sugar
1 teaspoon Whole Yellow Mustard Seeds
1 teaspoon Celery Seeds
1 teaspoon Whole Coriander Seeds
1 teaspoon Turmeric
1/2 teaspoons Minced Fresh Ginger
1/2 teaspoons Kosher Salt

1
Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about 5 minutes, until just softened. It's better to have the carrots be a little too crisp than too soft and mushy. Drain carrots and transfer to a large non-reactive bowl. Add onion and set aside.
2
Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low and simmer for 5 minutes, stirring a couple times to completely dissolve the sugar. Slowly pour the hot liquid over the carrot and onion mixture. Let cool completely to room temperature. Then divide between 4 to 5 pint jars, adding carrots and liquid to within half an inch of each jar top. Seal jars tightly with lids and refrigerate.
3
This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to 1 month.

750

kcal

Calories

186

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds Fresh Carrots, Peeled And Sliced 1/4-inch Thick, 1/4 Large White Onion, Thinly Sliced, 2 cups Water, 2 cups Cider Vinegar, and more.

Yes, Quick 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.

Quick Pickled Carrots

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