We're a pickle family. We're always trying local deli pickles, homemade pickle recipes and sharing fermented pickle tips with friends. Then I heard about Carrot Pickles and was so excited to give them a try; we had just harvested a large bushel of carrots from the garden. These are so tasty even my kids love them.
1 tsp. black peppercorns
1 tsp. whole mustard seeds
1/2 tsp. dried allspice berries
1 c. rice vinegar
1 c. water
1/4 c. granulated sugar
1 tbsp. kosher salt
1 lb. baby carrots, peeled
2 whole cloves garlic, peeled
In a small sauce pot over medium heat, combine the peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 to 2 minutes. Next add vinegar, water, sugar, and salt and raise heat to medium-high and bring to a boil. Once sugar is dissolved, remove from heat.
Tightly pack the baby carrots and garlic into two sterilized pint-sized glass jars and pour in brine while hot. Add the lid to the jar, refrigerate, and let sit at least 12 hours before serving.
This is not a shelf stable recipe for canning in a water bath or with a pressure cooker. This is a refrigerator pickle recipe only.
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