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Pickled Carrots Recipe
Jonny
Quick pickled carrots - Julienne aka Matchstick cut - Makes 250ml or 1 cup
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Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
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
Instructions
Julienne (Matchstick) Carrots
Peel the carrots
1-2 Carrots
Cut off ends
Cut into 2-3 inch / 5cm sections
Cut one edge lengthwise so you have a stable surface to cut the rest of the carrot
Turn to rest on that new flat surface
Cut into 3mm slices
Stack a few of those slices
Cut them into 3mm sticks
Save all the trimmings for stock or salads
Pickling Brine
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
Put carrots in jar
1-2 Carrots
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
Pour brine into jar. Add more water if it doesn't fill up all the way.
Let sit at room temp uncovered for an hour.
You can eat them right away or put in fridge.
They'll last a few weeks.
Enjoy!