These Spicy Pickled Carrots are flavoursome, crunchy and tangy. They are quickly and easily made from ingredients that you may already have on hand. With their vibrant colour and their slightly sweet but spicy flavour, they are a great addition to many dishes. They’re ideal with meat or poultry, as well as a great addition to a grazing platter, salads or sandwiches for extra flavour and texture!
Why you’ll love this recipe:
The simple technique of making a quick pickle can really change the taste and texture of vegetables, and these carrots take on fantastic flavour from their spiced vinegar brine.
These Spicy Pickled Carrots are delicious on their own but add fantastic flavour to so many dishes.
You will love these Spicy Pickled Carrots because:
- The pickles are easily made from simple and readily available ingredients.
- It is a great way to transform the humble carrot into a full of flavour condiment.
- Homemade Pickles are quick to prepare and vibrant in flavour – and best of all? You know exactly what is going in them and can adjust the flavours to your liking!
- They are perfect for the novice or experienced cook alike. If you have not previously made your own pickles, this is a great place to start.
- There are so many ways to enjoy these crisp Spicy Pickled Carrots. As well, they are great to have in your repertoire as they make a great edible gift – that is, if you can resist eating them all!
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. Choose those which are firm as they will be crisp. Avoid any which are soft and bendy and ensure they are free from blemishes. If buying with the leaves on, bright green, upright leaves are an indicator of freshness.
White vinegar – for pickling, we use white vinegar with an acidity of 5%, but you can use white wine vinegar or apple cider vinegar if you prefer.
Water – for this quick pickle, we add a small amount of water to mellow the brine. Ensure you use filtered water, as water that contains chlorine can alter the taste of the pickles.
Sugar – regular granulated sugar works fine. It helps to preserve the pickles and balances the flavour. Caster/Superfine sugar is also suitable to use.
Salt – ensure you use coarse 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 Spicy Pickled Carrots. Add more to your liking if you wish!
Mustard seeds – we use yellow mustard seeds to add crunch and flavour to the pickling brine.
Black peppercorns – contribute to the spicy flavour.
How To Make Spicy Pickled Carrots:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Slice your carrots:
Thinly slice your carrots into coin shapes and add them to your warm and sterilised jar.
2 – Add your pickling brine ingredients to a saucepan:
Add the vinegar, water, sugar, salt and seasonings to your saucepan and warm through to dissolve the sugar.
3 – Simmer the pickling brine:
Simmer the brine for two minutes.
4 – Add the brine to the jar:
Carefully pour the brine over the carrots. Seal the jar immediately.
Set aside to cool on the bench, and when cool, store in the refrigerator.
The pickles are best if allowed to sit for a minimum of 24 hours to allow the flavours to mellow.
Tips for success and FAQs:
For the best results, use good-quality carrots. They should be fresh, firm and free of blemishes. Avoid carrots that are soft and bendy as they will not be crisp.
When making your own pickles and preserves, always ensure you sterilise the jars you will store them in. This is very simple to do – this information is included in the recipe. As well, I recommend that you use a jar with a wide opening to make it easier to fill with the pickles.
You can, but it is best to resist the temptation and leave them for 24-48 hours to really let the flavours develop and the vinegar to mellow.
When prepared and stored properly, they will last in the fridge for three weeks. After this time, the carrots will soften, and the flavour will not be as vibrant.
Absolutely – this recipe can be adapted to make a smaller or larger batch, depending on the quantity you require.
Variations and substitutions:
White vinegar – if you prefer, you can use white wine vinegar or apple cider vinegar.
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Mustard seeds – we have used yellow mustard seeds, but you can use brown if you prefer. The yellow seeds are milder, and the brown spicier.
Serving suggestions:
You will find many ways to enjoy these Spicy Pickled Carrots. Some of our favourite ways are:
- We love to add these to a grazing platter.
- As a condiment to grilled meats or burgers.
- To accompany a selection of cheeses.
- Add them to green salads for a pop of colour and crisp texture.
- In a sandwich for additional flavour and texture.
- Give a jar as a gift. You can even print out your own label, as seen in the photos! Simply right-click and save the image below to print out.
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!
Alex xx
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Spicy Pickled Carrots
Equipment
- 1 x 500ml (17 fluid oz) Jar
Ingredients
- 300 g (10.5 oz) carrots – prepared weight See Note 1
- ¾ cup (180 ml) white vinegar See Note 2
- â…“ cup (80 ml) water See Note 3
- â…“ cup (80 g) sugar
- 1 teaspoon coarse sea salt See Note 4
- ½ teaspoon red chilli pepper flakes – or more to taste
- ½ teaspoon whole yellow mustard seeds
- ½ teaspoon whole black peppercorns
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Instructions
To Sterilise the Jars:
- Sterilise the jar or jars you'll be using to store the pickles. 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 – if they do, allow them to air dry, instead of placing in the oven.Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.
For the Pickled Carrots:
- Peel the carrot, and remove the top and root end.Using a sharp knife, carefully thinly slice the carrots – I aim for just under 0.5cm (⅕ inch).You can slice the carrots into rounds, as I have, or matchsticks.
- In a small non-reactive saucepan, combine water, vinegar, sugar, salt and seasonings. Over a medium heat, stir until the sugar dissolves. Increase the heat and simmer for 2 minutes. (See Note 5).
- Place the carrot slices in your sterilised warm jar and top with the pickling liquid. Seal with the lid immediately.
- Allow the jar to cool on your bench before placing in the refrigerator.
- The Spicy Pickled Carrots can be consumed once cool, but it is best to leave for 24-48 hours for the flavours to develop.
Notes
- Carrots: ensure your carrots are fresh and crisp.
- Vinegar: I have used white vinegar that is 5% in acidity. You can also use apple cider or white wine vinegar – just ensure the acidity level is 5%.
- Water: ensure you use filtered water, as water that contains chlorine can alter the taste of the pickles.
- Coarse sea salt: ensure you use cooking salt or coarse sea salt. Regular table salt may contain anti-caking agents and is much stronger.Â
- 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 or lemons, may take on a metallic taste and discolour if cooked in such pans.
- Storage: once the jars have cooled, store the pickles in the fridge for up to three weeks. This is a quick pickle recipe not designed for long term canning.
- Nutritional information:Â is based on the entire jar, and includes the pickling liquid.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in August 2020. It has been updated with new photos and more information. The recipe has been altered slightly.
Faith
I made a series of your pickle recipes to take to a pot luck gathering where we grilled lots of meat and veg.
The pickles (fennel, kohlrabi, celery and carrot) were all a hit and there were no leftovers. I loved how easy they were to make and they had a brilliant balance and contrasting flavor. Pardon the copy and paste job, but I want to leave a comment on all the recipes to share the great experience.
5 stars all round – thank you!
Alexandra Cook
Hello Faith!
I really appreciate you taking the time to comment on the four recipes that you tried.
I am so pleased you enjoyed these recipes! Alex xo
Nina
Super tasty and great about of heat. Thanks
Alexandra Cook
Hi Nina,
I am delighted that you enjoy the Spicy Pickled Carrots and appreciate that you took the time to let me know. 🙂
Maureen
I am a HUGE pickle fan and was so excited when I found this recipe on Pinterest. I made them two times now and had to come on and tell you how much I love them. They are the perfect balance of tangy, sweet and spicy. I really enjoyed them and will be making them again!
Alexandra Cook
Hi Maureen,
I am delighted to read your lovely comments on our Spicy Pickled Carrots, and appreciate that you took the time to let me know how much you enjoy them. 🙂
Andrea N. W.
This pickled carrots recipe turned out amazing! So so good!
Alexandra Cook
Hi Andrea,
I am so pleased that you enjoy the Spicy Pickled Carrots. Thank you for letting me know. 🙂
Linda
What a great idea to enjoy carrots! I happened to make this recipe when I made jalapeno pickles. And I love the flavors of this pickled carrot. So fresh and tasty
Alexandra Cook
Hi Linda,
I am so pleased that you have enjoyed the Spicy Pickled Carrots. Thank you for taking the time to let me know. 🙂
Rob
We love these spicy pickled carrots! We could barely wait the 24 hours to dive in, but we did. So worth it! Such an easy and tasty side dish that can be prepared in advance.
Alexandra Cook
Hi Rob,
Thank you for your lovely comments on the Spicy Pickled Carrots. I am delighted that you enjoyed them and appreciate that you took the time to let me know. 🙂
Andréa Janssen
Never had spicy pickled carrots before, but they were so delicious. I added them to a burger, which was a terrific idea!
Alexandra Cook
Hi Andrea,
I am so pleased to hear that you enjoyed the Spicy Pickled Carrots. What a great idea to add them to a burger! 🙂
Mimi Rippee
I love these! I’ve only made carrots with jalapenos, the Mexican way. This will be fun.
Alexandra Cook
Thanks, Mimi! I hope you enjoy them 🙂
Emily
Wow these are so moreish!! I’ve been putting these on everything and tonight I added them to some burgers and they added a really nice kick! I’m planning on making more this weekend since they disappeared so quickly!
Alexandra
Hi Emily, thank you for letting me know that you enjoy our Spicy Pickled Carrots. There are so many ways to enjoy them – I love the idea to add them to a burger. 🙂