How to Pickle Carrots
Carrots may seem unlikely candidates for pickling. However, they taste great as pickles and are a staple in many kitchens. Although standard orange carrots are the most used, numerous carrot varieties out there that vary in color and sizes are chosen for pickling as well. They perk up relish trays, buffet spreads, and main dishes.
Carrot varieties include Danvers (have a cylindrical shape), baby carrots (taste sweet and have a round, crisp texture), Nantes carrots (rounded top and tips), Chantenay carrots (rounded tips with stocky shoulders), and the Imperator carrots (broad shoulders with a fibrous, meaty texture).
When making pickled carrots, some people like to blanch them first while others prefer pickling them fresh. Larger carrots can be sliced into halves, strips, or rounds while smaller carrots are often left just the way they are.
How to Pickle Carrots
Pickling carrots uses a similar process as pickling cucumbers.
Start by washing and peeling the carrots then discard any limp or discolored carrots. Next, prepare the carrots as you like. You can pickle carrots whole, in strips, or in rounds. You can also blanch the carrots briefly in boiling water to soften them.
Once you've prepared the carrots and any additional ingredients you will be adding such as onion, garlic, or herbs, add them to jars.
Make the pickling solution. It is often a combination of vinegar and flavoring ingredients such as salt, sugar, and other spices. Bring the pickling solution a boil and mix well.
Remove the pickling solution from the heat and pour it into the jars filled with carrots. Leave about 1/2" at the top of the jar. Seal the jars.
If you are canning the carrots you now process the jars in a water bath for 15 to 30 minutes, depending on the size of the jars. Once the jars are processed they can be stored in the cabinet for up to a year.
If you are making refrigerator pickles (as opposed to canning them) you would let them cool on the counter and then place them in the refrigerator. They will last up to 6 weeks.
The pickled carrots will typically be ready to eat after a day but the longer they remain in the liquid the more flavorful they will become.
Photo Credit: jules:stonesoup
Pickled Carrot Recipes