Pickled Carrots
These easy refrigerator pickles are perfect for a quick and crunchy snack. They're made with just a few simple ingredients, and they're ready to eat in just a few hours.
Pickling carrots is a great way to preserve them and add some extra flavor. This recipe for pickled carrots is simple to make and results in a delicious and crunchy snack. The carrots are first peeled and thinly sliced, then they're added to a saucepan with water, vinegar, honey, pickling spice, salt, ginger, and red pepper flakes. The mixture is brought to a boil, then reduced to a simmer and cooked for 15 minutes, or until the carrots are softened and the liquid is thickened. The pickles are then removed from the heat and allowed to cool slightly before being transferred to a clean jar and sealed tightly. The pickles can be refrigerated for up to 2 weeks.
Pickled Carrots Pickled Carrots Pickled Carrots Pickled Carrots
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 2 lbs carrots, peeled and thinly sliced
  • 1 cup water
  • 1/2 cup vinegar
  • 1/2 cup honey
  • 1 tablespoon pickling spice
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
Instructions
  1. In a medium saucepan, combine the water, vinegar, honey, pickling spice, salt, ginger, and red pepper flakes.
  2. Bring to a boil over medium heat, stirring to dissolve the honey.
  3. Reduce heat to low and simmer for 5 minutes.
  4. Add the carrots to the saucepan and stir to coat.
  5. Bring to a boil again, then reduce heat to low and simmer for 15 minutes, or until the carrots are softened and the liquid is thickened.
  6. Remove from heat and let cool slightly.
  7. Transfer the pickles to a clean jar and seal tightly.
  8. Let the pickles cool completely before refrigerating.
Why It Works
  • The vinegar and salt in the pickling liquid help to preserve the carrots and give them a slightly sour flavor.
  • The honey adds a touch of sweetness to the pickles.
  • The pickling spice, ginger, and red pepper flakes add a bit of heat and complexity to the flavor.
  • The carrots are cooked until they are softened but still have a bit of crunch.