Pickled Carrots - The Produce Moms

Everyone loves carrots, right?!  I am not lying when I say that carrots are in my fridge 365 days a year – we eat nearly 2lbs of baby carrots a week at my house!  My youngest son is super obsessed & has been known to eat carrots for breakfast, lunch AND dinner!  But I’ll admit, I get burnt out easily on raw baby carrots.  I’m not a fan of dousing my veggies in ranch dip or cheese to make them more appealing, either.  In an effort to entice myself to eat more veggies, specifically carrots, I started experimenting with marinating carrots to get that tangy & sweet pickle effect.  I perfected this recipe with the help of my dear friend Chef Concetta.  We hope you enjoy it!  It’s easy & if you like dill… you are going to LOVE my Pickled Carrots!

boil carrots & garlic for 3 minutes and then cool them in an ice bath
Boil carrots & garlic for 3 minutes and then cool in an ice bath
Slice your red onion by cutting it in half first & then julienne it
Slice your red onion by cutting it in half first & then julienne
This recipe calls for carrots, radishes, onions & garlic - but be adventurous!  Any veggies will work!
This recipe calls for carrots, radishes, onions & garlic – but be adventurous! Any veggies will work!
Mason jars double as measuring cups!
Mason jars double as measuring cups!
Heat the water, vinegar, sugar & salt to a boil.
Boil water, vinegar, sugar & salt.
Fill jars with Veggies, Dill & Peppercorns
Fill jars with Veggies, Dill & Peppercorns
When sugar & salt is dissolved, ladle the liquid into the jars
When sugar & salt are dissolved, ladle the liquid into the jars
Cover jars immediately after pouring in hot liquid
Cover jars immediately after pouring in hot liquid
Refrigerate overnight.
Refrigerate overnight.
So easy & anytime you work with Mason jars in the kitchen you fool everyone into thinking your the queen of crafts & scrapbooking.
So easy & super delicious!  Plus, anytime you work with Mason jars in the kitchen you fool everyone into thinking you’re the queen of crafts & scrapbooking! 😉

Print Recipe
Pickled Carrots
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Course Snacks
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Servings
Ingredients
  • 2 lbs baby carrot
  • 4 oz radish sliced
  • 1 medium red onion sliced
  • .75 oz dill fresh
  • 6 cloves garlic peeled
  • 3 cups cider vinegar
  • 3 cups water
  • 2 tbsp peppercorns
  • 3 tbsp sugar
  • 3 tbsp kosher salt
Course Snacks
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Servings
Ingredients
  • 2 lbs baby carrot
  • 4 oz radish sliced
  • 1 medium red onion sliced
  • .75 oz dill fresh
  • 6 cloves garlic peeled
  • 3 cups cider vinegar
  • 3 cups water
  • 2 tbsp peppercorns
  • 3 tbsp sugar
  • 3 tbsp kosher salt
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Instructions
  1. Bring a large pot of water to a boil over medium-high heat. Add carrots & garlic and blanch for 3 minutes.
  2. Meanwhile, fill a stainless steel bowl halfway with ice water. Remove the carrots & garlic with a wire strainer or slotted spoon & place in ice bath to cool.
  3. Divide the vegetables, dill & peppercorns among 2 mason jars.
  4. Bring the water, cider vinegar, sugar & kosher salt to boil over medium-high heat. Boil until the sugar & salt dissolves. Pour the liquid into the jars & cover vegetables.
  5. Cover/seal with lids and refrigerate overnight. Enjoy within 14 days.

Pickled Carrots are one of my very favorites.  Enjoy!

xoxo Produce Mom

 

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