Pickled Carrots


These Asian pickled carrot have the perfect flair and crisp to accompany any salad, sandwich or even steak. So flavorful and fresh, you’ll enjoy these with many meals.

Pickled Carrots

Prep Time: 1 hour

Yield: 3 Half-pints


  • 1 pound carrots, bias cut into 3/4 inch pieces
  • 1 tsp salt
  • 1/4 cup ginger, peeled and thinly sliced
  • 3 whole allspice
  • 3/4 cup water
  • 3/4 cup rice vinegar
  • 1/3 cup packed brown sugar
  • 4 whole cloves
  • 4 whole black peppercorn


  1. Cook carrots in a covered large saucepan with salt in small amount of water. Cook for about 3-4 minutes or until slightly tender, but still crisp. Drain the water off.
  2. In three half-pint sized jars, layer the carrots, ginger, and one allspice in each jar.
  3. Make the brine in a small saucepan by adding water, rice vinegar, brown sugar, cloves and peppercorns. Cook until the sugar is dissolved.
  4. Pour brine over carrots, cover with lids and allow to cool to room temperature. Refrigerate in brine for 48 hours. Keeps in the fridge for 2 months.

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