Pickled Carrot Recipe

These quick pickled carrots are crisp, aromatic, and packed with warm spice from toasted cumin and coriander seeds. Simple to make and perfect for snacking, salads, cheese boards, or alongside sandwiches, they’re an easy fridge pickle that gets better with time. Using a 900ml Jar or even better the beginner pickling kit!

Ingredients (Per 900ml Jar)

• 450 g (1 lb) carrots, cut into sticks to fit the jar

• 2 garlic cloves, halved

• 1 teaspoon black peppercorns

• 1 heaping teaspoon cumin seeds

• 1 heaping teaspoon coriander seeds

• 1 cup distilled white vinegar (240 ml)

• 1 cup water (240 ml)

• 2 tablespoons sugar

• 1 tablespoon pickling salt

Instructions

1. Pack the carrot sticks tightly into one 900 ml jar.
   Add the garlic and peppercorns.
2. Heat a medium saucepan over medium-low heat. Add the cumin and coriander seeds and toast, stirring frequently, for 30 seconds to 1 minute, until fragrant.
3. Divide the toasted spices into the jar.
4. Add the vinegar, water, sugar, and salt to the saucepan. Heat over medium heat, stirring until the sugar and salt dissolve (about 1 minute).
5. Carefully pour the hot brine over the carrots, making sure everything is fully submerged.
6. Let cool to room temperature, then seal and store in the fridge.

Pickling Time & Storage

• Ready after 3 days

• Keeps in the fridge for up to 2 weeks