These Spicy Pickled Carrots are flavoursome, crunchy and tangy. Serve them on a grazing platter, add to salads or sandwiches for extra flavour and texture!
Why we love this recipe:
These Spicy Pickled Carrots are delicious on their own, but add fantastic flavour to so many dishes. Pickling can really change the taste and texture of vegetables, and these carrots take on fantastic flavour.
Although they can be eaten once cooled, I prefer to leave them for 24-48 hours to really let the flavours develop.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Carrots – use the freshest carrots you can find. Ensure they are free from blemishes.
Apple Cider Vinegar – a great vinegar to use for pickling due to its fruity flavour that complements the cucumbers and spices.
Sugar – regular granulated sugar works fine. It helps to preserve the pickles and balances the flavour. Caster/Superfine sugar is also fine to use.
Salt – ensure you use cooking salt or sea salt, as regular table salt may contain caking agents and is much stronger.
Chilli Flakes – a little heat works well with these Easy Pickled Carrots. Add more to your liking if you wish!
Step by Step Instructions:
Start by sterilising your jar or jars (see how to do this below).
- Thinly slice your carrots and add to your sterilised jar;
- Prepare your pickling brine;
- Add to the jar of carrots and seal.
- Enjoy with many dishes!
Tips for Success and FAQs:
When making your own pickles and preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
- Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well.
- Check that the metal lids do not have rubber inserts.
- Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
They will last in the fridge for 1 month. After this time, the flavour and texture start to change.
Absolutely – this recipe can be adapted to make a smaller or larger batch, depending on the quantity you require.
We love these on a grazing platter, selection of cheese or rice bowls. They’re a great side to grilled meats or a burger! You can also add them to green salads for a pop of colour!
Other delicious recipes for you to try:
Here are some of our other favourite pickle recipes that you might like to try:
- Homemade Pickled Jalapenos
- Bread and Butter Cucumber Pickles
- Preserved Chillies in Oil
- Japanese Pickled Ginger (Gari)
- Spicy Cucumber Pickles
- Pickled Daikon
- Beetroot Pickled Turnips
- Dill Pickled Cucumbers
- Easy Pickled Radishes
I hope you will love the flavour boost that is our delicious Spicy Pickled Carrots! Let me know in the comments below when you have tried them!
Spicy Pickled Carrots
- 1 x 17 ounce/500 ml Jar
- 2 large (300 g) carrots
- 3/4 cup (180 ml) apple cider vinegar See Note 1
- 3/4 cup (170 g) sugar
- 1 tsp salt See Note 2
- 1/2 tsp chilli/red pepper flakes
To Sterilise the Jars:
- Sterilise the jar or jars you'll be using to store the carrots.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
For the Pickled Carrots:
- Thinly slice the carrots, using a mandolin or sharp knife.You want them to be as thin as possible.
- Place the carrot slices in your sterilised jar.
- Combine the vinegar, sugar, salt and chilli flakes in a non-reactive saucepan. On a medium heat, stir to dissolve the sugar.Once the sugar is dissolved, simmer the liquid for 3 minutes. See Note 3.
- Carefully pour the pickling liquid into the jar of carrots, and seal. Allow the jar to cool before placing in the refrigerator.
- Can be consumed once cool, but best to leave for 24-48 hours for the flavours to develop.When serving, add some more red pepper flakes if you wish.
- I have used apple cider vinegar in this recipe, however, you can also use rice wine vinegar or white wine vinegar.
- Ensure you use cooking salt or coarse sea salt, as regular table salt may contain caking agents and is much stronger.
- Non-reactive saucepans are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as vinegar may take on a metallic taste and discolour if cooked in such pans.
- Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine.