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!
½teaspoonred chilli pepper flakes - or more to taste
½teaspoonwhole yellow mustard seeds
½teaspoonwhole black peppercorns
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.
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: is based on the entire jar, and includes the pickling liquid.