What a way to take carrots to another level! First we make them ridiculously tender in a spa-worthy salt scrub, then they get a luscious bath in pickling liquid. It’s the ultimate detox, a stress-melting treatment for today’s urban carrot. I use these pickled carrots diced up in a summer salad. They also make a perfect companion to a plate of cured meats or good cheese.
This basic vegetable pickling liquid is what I use for almost any root vegetable; it can be prepared ahead of time and kept in the refrigerator. I like to keep it around for any last-minute pickling needs.–Seamus Mullen
LC Quasi-Quick Pickles Note
These quasi-quick pickles stack flavor on top of flavor, seeing as they’re first enveloped with salt and herbs and spices, then baked, and then plunged into a pool of tongue-tinglingly tangy spiced vinegar, all in the span of a few minutes of work and a few hours of waiting. If you crave an even quicker pickle, simply blanch the carrots rather than bake them. The result will cause you no remorse.
Pickled Carrots Recipe
- Quick Glance
- 5 M
- 45 M
- Makes 1 quart
- 2 cups cider vinegar
- 1 cup cold water
- 1/4 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1/2 to 1 tablespoon finely chopped or crumbled guindilla pepper (optional; you can substitute a pinch crushed red pepper flakes)
- 2 sprigs thyme
- 1 sprig dill
- 2 cloves garlic, peeled
- 2 cups Salt-Baked Carrots (see LC Note above)
- 1. To make the pickling liquid, combine all of the ingredients except the carrots in a saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes. You should have about 3 cups of liquid. (You can cool, cover, and refrigerate the pickling liquid for up to 1 month. Bring it to a boil just before using.)
- 2. If using thickish carrots, cut them on the diagonal into 1 1/2-inch-thick slices; if using slender carrots, cut them into sticks. Place the carrots in a ceramic bowl. Pour the pickling liquid over the carrots. Cover and refrigerate until cool. The carrots can be served right away; however, if you let them soak for at least 45 minutes in the refrigerator they’ll take on more of the charact
In Advance Advice
- In case you didn’t catch the nifty in advance advice in the instructions, allow us to repeat ourselves: You can cool, cover, and refrigerate the pickling liquid for up to 1 month. How handy is that?!
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Pickled Carrots Recipe © 2012 Seamus Mullen. Photo © 2012 Colin Clark. All rights reserved.
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