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Pickled Carrots

Pickled Carrots recipe image
These homemade Pickled Carrots offer a delightful balance of sweet and tangy flavors, enhanced by the warm aroma of whole mixed spices. Unlike store-bought versions, this recipe uses fresh carrots boiled until tender, then submerged in a rich syrup of vinegar, sugar, and water infused with spices. The result is a crisp, flavorful side dish that pairs beautifully with grilled meats, sandwiches, or cheese boards. Ideal for preserving summer harvests or adding a pop of color to holiday tables, these pickled carrots are a versatile addition to any pantry. The whole spices provide a subtle complexity that elevates the simple ingredients, making each bite a comforting taste of home-style cooking.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 486.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
These homemade Pickled Carrots offer a delightful balance of sweet and tangy flavors, enhanced by the warm aroma of whole mixed spices. Unlike store-bought versions, this recipe uses fresh carrots boiled until tender, then submerged in a rich syrup of vinegar, sugar, and water infused with spices. The result is a crisp, flavorful side dish that pairs beautifully with grilled meats, sandwiches, or cheese boards. Ideal for preserving summer harvests or adding a pop of color to holiday tables, these pickled carrots are a versatile addition to any pantry. The whole spices provide a subtle complexity that elevates the simple ingredients, making each bite a comforting taste of home-style cooking.
Ingredients
  • 2 cup Sugar
  • 2 cup Vinegar
  • 2 cup Water
  • 1 tablespoon Whole mixed spices
Directions
  1. 1
    Scrape and wash the carrots thoroughly.
  2. 2
    Bring a large pot of water to a boil and add 1/2 teaspoon of salt per quart of water.
  3. 3
    Add the carrots to the boiling salted water and cook until tender.
  4. 4
    In a separate saucepan, combine the vinegar, water, sugar, and whole mixed spices.
  5. 5
    Bring the mixture to a boil, stirring until the sugar is completely dissolved.
  6. 6
    Pack the cooked carrots tightly into sterilized jars.
  7. 7
    Pour the hot syrup over the carrots, filling the jars to within 1/4 inch of the top.
  8. 8
    Seal the jars immediately and let them cool to room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 486.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 120.5g41%
Dietary Fiber 0.0g0%
Sugars 120.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure jars are properly sterilized before use to prevent spoilage.

The pickled carrots are best after the flavors have had time to meld; allow to cool completely before serving.

Store in the refrigerator for best quality and safety once opened.

Keywords: pickled carrots, preserved vegetables, sweet pickles, vinegar pickles, whole spices, carrot side dish, pantry staples, easy pickling, summer harvest, homemade pickles, spiced syrup, vegetable preservation
Read it online: https://www.chefs-mate.com/recipe/pickled-carrots-2/