Quick Pickled Carrots Recipe

Common Questions

Can I use apple cider vinegar? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Yes, they are delicious right out of the jar, but there is much more you can do with these amazing quick pickled carrots.

Dice up and toss into pasta salads, chicken salads, tuna salads, or green salads to take them to the next level with a zesty, crunchy bite. Pack into lunches along with a sandwich or wrap and enjoy the briny goodness as an alternative to chips. Serve an assortment of quick pickled veggies as a simple appetizer or use to complete charcuterie boards with a colorful burst of flavor. Slice and use to top sandwiches, burgers, wraps, or tacos.

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You can use apple cider vinegar instead of white vinegar. I recommend using white vinegar for a clear brine that will bring out the bright and vibrant color of the carrots. Why use Kosher Salt for Pickling? Picking salt is often used for canning and pickling recipes. I like to use Kosher salt, as I always have it in my kitchen. Just like pickling salt, kosher salt does not have additives or anticaking agents that help make the brine clear. You can also use sea salt or pickling salt if you have it. Since Kosher salt is less salty you need more of it, the good ratio is 1 teaspoon sea salt to 1.25 teaspoon kosher salt. Can You Reuse Leftover Brine? While I wouldn’t recommend using leftover brine to make a new batch as it will not have the same level of acidity, you can use it wherever you would use regular vinegar. Try it the next time you make a vinaigrette for salad! Do I Have to Use a Glass Jar? Glass Jars are the way to go! They can handle the hot brine, do not stain, and do not permanently absorb the flavors or odors of the contents.