Zesty Pickled Carrot Rounds
These quick pickled carrots bring a tangy, spicy crunch to salads, sandwiches, and more.
- Prep15 min
- Cook5 min
- Total24h 25m
- DifficultyEasy
- Servings4
Pickling is a fantastic way to preserve vegetables and add a burst of flavor to your meals. These pickled carrots are simple to make and require just a few ingredients.
The combination of Champagne vinegar, jalapeño, and ginger creates a bright, slightly spicy brine that complements the natural sweetness of carrots. They're perfect for adding to tacos, grain bowls, or as a tangy side dish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the sliced carrots, grated jalapeño, garlic, and ginger in a medium heatproof bowl.
- In a small saucepan, bring the vinegar, sugar, salt, and fennel seeds to a boil over medium-high heat.
- Pour the hot vinegar mixture over the carrot mixture and let it cool for 15 minutes.
- Stir in the carrot juice.
- Cover tightly with plastic wrap, pressing the wrap directly onto the carrots if needed to keep them submerged.
- Chill in the refrigerator for at least 24 hours or up to 1 week.
💡 Tips
- For a milder heat, remove the seeds from the jalapeño before grating.
- Use a mandoline for even, thin slices.
- These pickles keep well in the fridge for up to a week.
Inspired by a recipe from Food & Wine