Pickled Carrots Recipe - How to Pickle Carrots
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp, tangy pickled carrots infused with garlic, oregano, and basil. Naturally sweetened with honey and preserved in vinegar. A crunchy snack or condiment for sandwiches and charcuterie boards.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6-7 carrots (or as many as you can fit - peeled and sliced into carrot sticks or rings)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 1 clove garlic (smashed (or more as desired))
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon black peppercorns
- 1 hot pepper (sliced (optional, for hot pickled carrots - I used a devil's tongue pepper, but try a jalapeno for just a little heat))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 921mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 164mg
- Calcium
- 23mg
- Iron
- 0.28mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 921MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.