10 Minute Pickled Carrots (Refrigerator) Recipe
A quick and simple recipe to prepare pickled carrots in a jiffy at home. The carrots can be enjoyed after 3 days already!
Servings: 16 Ounce Jar *See Notes
Calories: 15kcal
Equipment
- 8" Chef Knife
- Canning Jars with a latch and rubber seal 16 oz/ 1 pint/ 500 ml jar
Ingredients
Instructions
- Have your ingredients measured and ready. You'll also need a clean, sterilized glass jar with a rubber seal gasket (dishwasher or boil in hot water).3 Medium Carrots
- Wash your carrots, peel them, and cut off the ends. Slice each carrot diagonally into thick slices. Cut each diagonal slice into smaller carrot sticks.
- Pack the carrot sticks into the clean jar. Add the sugar, salt, chili, black peppercorn, and garlic.1 Tablespoon Salt, 1½ Tablespoon Sugar, 2 Chili Pepper, ½ Tablespoon Peppercorns, 2 Clove Garlic
- Pour the vinegar and water over the carrots. They should be submerged. If there is still space for some liquids, top up with some more water.⅚ Cup Vinegar, ⅚ Cup Water
- Close the jar tight and shake it so that the sugar and salt get dissolved.
- Keep the jar out for 2–3 days at room temperature and shake the jar briefly daily at least once.
- After the 2–3 days out, store the jar in your fridge at all times. The flavor will develop further in time, but you can use and enjoy your carrots in your food already.
Notes
1 pint jars = 16 ounce jars = 500 milliliter (½ liter) jars. We use leakproof glass clamp jars with rubber gaskets. Get quality glass jars and rubbers if possible, the rubbers can be replaced. Ikea has cheaper ones too.
The water and vinegar ratio is always 1:1.
If you have a little space for more liquid to top up the jar, finish off with a small quantity of water.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 445mg | Potassium: 61mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1966IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 0.1mg
