Backyahd BBQ

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Pickled Carrots Recipe

by ·

Jonny

Pickled Carrots Recipe

Quick pickled carrots – Julienne aka Matchstick cut – Makes 250ml or 1 cup
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Prep Time 5 minutes
Cook Time 5 minutes
Ingredients Method

Ingredients
  

  • 1-2 Carrots
  • 100 g Water 1/2 cup
  • 75 g White Vinegar 3/8 cup
  • 25 g Apple Cider Vinegar 1/8 cup
  • 5 g Salt 1 tsp
  • 16 g Sugar 1.5 tbsp. Sugar substitute, such as honey is ok!
  • 1 Cloves Garlic Minced or crushed
  • 1 Sprig Thyme
  • 5 Black Peppercorns
  • 1 Bay Leaf
  • 1 Pinch Red Pepper Flakes

Method
 

Julienne (Matchstick) Carrots
  1. Peel the carrots
    1-2 Carrots
  2. Cut off ends
  3. Cut into 2-3 inch / 5cm sections
  4. Cut one edge lengthwise so you have a stable surface to cut the rest of the carrot
  5. Turn to rest on that new flat surface
  6. Cut into 3mm slices
  7. Stack a few of those slices
  8. Cut them into 3mm sticks
  9. Save all the trimmings for stock or salads
Pickling Brine
  1. Add water, vinegar, and apple cider vinegar, salt, and sugar to a pot and bring to a boil. Then remove from the heat.
    100 g Water, 75 g White Vinegar, 25 g Apple Cider Vinegar, 5 g Salt, 16 g Sugar
Assemble
  1. Put carrots in jar
    1-2 Carrots
  2. Put rest of herbs and spices in jar
    1 Cloves Garlic, 1 Sprig Thyme, 5 Black Peppercorns, 1 Bay Leaf, 1 Pinch Red Pepper Flakes
  3. Pour brine into jar. Add more water if it doesn't fill up all the way.
  4. Let sit at room temp uncovered for an hour.
  5. You can eat them right away or put in fridge.
  6. They'll last a few weeks.
  7. Enjoy!

Jonny

Backyahd Pitmaster

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