Carrot Pickles

I have always loved the hue of purple carrots. They are so pretty with their contrasting purple skin and orange flesh. I thought they would make some really pretty carrot pickles.

I love to pickle foods. Almost any fresh food can be pickled. I have a couple of brine recipes I like to use. This one is nice and spicy with the addition of the red pepper flakes.

pickled carrots

Pickled Carrots 

3-4 fat carrots

Slice the carrots into slim stick, thin rounds or any desired shape

1 1/2 cups white vinegar
1 1/2 cups filtered water
3 tablespoons coriander seeds
2 teaspoons black mustard seeds
2 tablespoons pickling salt
1/2 teaspoon red pepper flakes
3/4 cup sugar
1 bay leaf per jar

Combine the brine ingredients in a medium-sized, non-reactive pot. Bring to a boil. Taste and adjust spices to please your palate. Add the sliced vegetables. Stir to combine and remove from the heat.

Fill prepared jars. Wipe rims and apply lids. Process in a boiling water bath for ten minutes (starting time after the pot has returned to a boil).

These should rest for a few weeks or months before opening to let them infuse with the flavors of the spices. 

Makes three pints.

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One thought on “Carrot Pickles

  1. Wow …. absolutely gorgeous (and I know for sure delicious) food! A great Mother’s Day gift.

    I love anything pickled …. well, just veggies. Ha. We have pickled beets all the time in our salads.

    All my pots/pans/jars (w/new lids) are still around …. waiting for me to do something. With the arthritis in my hands not easy these days.

    Do you ever prep garlic pickles? So very good. I think these are more a southern thing. The cukes become very soft and have such wonderful fragrance + texture from tons of fresh garlic.

    Happy weekend!

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