Super Easy Quick Pickled Carrots Recipe (2024)

FAQs

How to pickle quickly? ›

All-Purpose Quick Pickling Brine

Add your washed and sliced produce, packing the jar tightly. In a medium saucepan, bring the water, vinegar, salt and sugar to a boil. Remove from heat and carefully pour into pickling jar until all contents are submerged. Close the lid on the jar tightly.

For best flavor results, wait at least 24 hours before eating the pickled carrots. The longer you wait, the more intense in flavor they will get. Make sure your jars are completely clean and sterilized before using them. Depending on the size of your carrots, you may need more or less to fill the jars.

Pickling: Full of good bacteria called Probiotics that aid in digestion and help our bodies break down and absorb all of carrots and daikon's wonderful nutrients! Healthy gut bacteria can even reduce the symptoms of depression and anxiety while protecting our microbiome and supporting of new growth!

Try making quickles! Quick pickling does not require any specialized equipment for processing. Simply combine your vegetables with your brine of choice, let them sit or cool for an hour (or less depending on the recipe), and enjoy. Quickles must be kept in the refrigerator and should be consumed within two weeks.

The technique—a version of vinegar pickling that doesn't require a full canning process—produces briny, crunchy pickled vegetables in just a couple hours. Heat the brine until sugar and salt dissolve, then pour it over the vegetables and let them cool in the jar—voila, pickles.

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!).

Vinegar pickling (or quick pickling) is a simple process. Water, salt and vinegar (and sometimes sugar) are combined and heated and then fruit or vegetables are immersed in that liquid.

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

For my pickled carrots, I do a quick blanch before adding to jars and processing in the water bath. This softens the carrots slightly and allows the pickle flavor to absorb better.

Pickled beets are a staple across many Eastern European countries, where they're served in salads or as a side dish, but they're also particularly popular in the US. They can be fermented or quick-pickled with vinegar, and they're a great source of fiber, antioxidants, vitamin C, folate, and B vitamins.

Why do people pickle carrots? ›

They can add crunch to a salad, acidity to a sandwich, or unexpected depth to a simple crudité platter. They're even great straight from the jar. Dripping with fridge-cold brine, pickled carrots are snappy, tangy, earthy, and sweet. You won't find a more refreshing snack.

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.

Quick pickles don't develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.

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.

For cucumbers, radish, and carrots, we like distilled white. For red onions, we prefer red wine vinegar for a pop of color and vibrant flavor. And for spicy pickled cauliflower (escabeche), we prefer a mix of distilled white vinegar and apple cider for an extra tangy kick.

Then there is the quick-pickle — the kind of pickle that's ready in less than 24 hours, and sometimes in only minutes. One way to speed up the process is to eliminate the water component in the brine. That way, acid is in direct contact with the ingredient so pickling is nearly instantaneous.

Use 'cPickle' instead of 'Pickle'

The 'cPickle' module is a faster version of 'Pickle' that is written in C. This makes it faster than the 'Pickle' library that is implemented purely in Python.

Top the cucumbers with a few stacked lids or a resealable plastic bag filled with extra brine to keep them submerged. Place the airlock on top and secure it to the jar with the band. Store in a cool area (between 60 and 75F [15 and 24C]) for 3 to 5 days, or until the cucumbers taste like pickles.