📝 About This Recipe
These vibrant, vinegar-based quick pickles offer a sophisticated balance of garden-fresh crunch and a velvety honey-sweetness. Infused with fresh ginger and warming peppercorns, they elevate the humble carrot into a versatile condiment that bridges the gap between traditional deli fare and modern artisan preserves. Perfect for brightening up a cheese board or adding a zesty snap to your favorite sandwich, these pickles are a testament to the magic of simple, high-quality ingredients.
🥗 Ingredients
The Vegetables
- 1 pound Carrots (peeled and cut into 3-inch sticks or 1/4-inch rounds)
- 1/4 small Red Onion (very thinly sliced into half-moons)
- 1 inch piece Fresh Ginger (peeled and sliced into thin coins)
- 2 pieces Garlic Cloves (smashed and peeled)
The Brine
- 1 cup Apple Cider Vinegar (high quality, 5% acidity)
- 1 cup Water (filtered)
- 1/2 cup Granulated Sugar
- 2 tablespoons Honey (clover or wildflower)
- 1 tablespoon Kosher Salt (non-iodized)
Aromatic Spices
- 1 teaspoon Mustard Seeds (yellow or brown)
- 1/2 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Coriander Seeds (slightly crushed)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
- 2 sprigs Fresh Dill (optional)
👨🍳 Instructions
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1
Prepare your jars by washing two 16-ounce (pint) wide-mouth glass jars and their lids in hot, soapy water. Rinse thoroughly and air dry.
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2
Prepare the carrots by peeling them and cutting them into uniform shapes; sticks (batonnet) are classic for snacking, while rounds are lovely for salads.
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3
Divide the sliced ginger, smashed garlic cloves, mustard seeds, peppercorns, coriander seeds, and red pepper flakes equally between the two jars.
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4
Pack the carrot sticks vertically into the jars as tightly as possible without crushing them. Tuck a few slices of red onion and a sprig of dill (if using) into the gaps.
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5
In a medium stainless steel or non-reactive saucepan, combine the apple cider vinegar, water, sugar, honey, and kosher salt.
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6
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar, honey, and salt are completely dissolved.
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7
Once boiling, reduce the heat to low and simmer the brine for 2 minutes to allow the flavors to meld.
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8
Carefully pour the hot brine over the carrots in each jar, leaving about 1/2 inch of headspace at the top.
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9
Gently tap the jars on the counter or use a clean chopstick to poke around the carrots to release any trapped air bubbles.
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10
If the carrot level has dropped, top off with a bit more brine to ensure the vegetables are fully submerged.
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11
Wipe the rims of the jars with a clean, damp cloth to remove any sticky residue, then screw the lids on until fingertip-tight.
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12
Let the jars sit undisturbed at room temperature until they are cool to the touch, which usually takes about 1-2 hours.
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13
Transfer the jars to the refrigerator. While they can be eaten after 4 hours, the flavor is significantly better after 24-48 hours of curing.
💡 Chef's Tips
For the crunchiest pickles, use 'true' carrots with the green tops still attached rather than bagged baby carrots. If you prefer a more savory profile, replace the honey with an extra tablespoon of sugar and add a bay leaf to each jar. Avoid using table salt, as the anti-caking agents can make your pickle brine cloudy and unappetizing. Ensure your vinegar has at least 5% acidity to ensure proper preservation and that signature tang. Always keep the carrots fully submerged in the liquid to prevent spoilage; if you run out of brine, top with a 50/50 mix of vinegar and water.
🍽️ Serving Suggestions
Serve alongside a rich charcuterie board featuring sharp cheddar, creamy brie, and salty prosciutto. Finely chop the pickled carrots and use them as a vibrant relish on grilled hot dogs or bratwurst. Layer them into a Vietnamese-style Banh Mi sandwich for a sweet and acidic crunch. Pair with a crisp Sauvignon Blanc or a chilled Pilsner to complement the vinegar's brightness. Use the leftover pickle brine as a base for a zesty vinaigrette or a 'pickle back' shot.