• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly

Recipes & inspiration for a healthy life

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
    • Make Chicken Stock
  • About
    • Erica
    • Contact
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • RSS
    • Email

Pickled Carrots {quick & easy}

August 29, 2019 by Erica 8 Comments

Pickled Carrots

You’ll be amazed how easy it is to pickle carrots (or other veggies for that matter!), and how good they are. The play of sweet carrot and sour juice is a great combination, plus the added benefit of vitamin A, K, B6, and potassium.

Pickling is a way to preserve food by letting it sit in an acidic liquid, such as vinegar, which changes the texture and makes the food taste more acidic. In this recipe I’m using a quick pickling method by combining vinegar, salt, and honey and heating the mixture.

While it’s popular to pickle veggies and fruits in the summer and fall when there is a large harvest or they are in season, you can pickle any time of year.

With a few simple ingredients and a few steps, you’ll have jars of pickled carrots in your refrigerator in no time.

Pickled Carrots

Print Recipe
5 from 1 vote

Pickled Carrots

I usually use Kosher salt or course salt. In a pinch you can use finer sea salt.
They'll be crunchy carrots if you leave them in the hot boiling water for 2 minutes. If you'd like them a bit softer to the bite, boil them for another few minutes.
Servings: 16 servings
Author: Erica

Ingredients

  • 1 pound carrots about 8 carrots, peeled and cut into sticks or coins
  • 1 1/4 cups water
  • 1 cup cider vinegar
  • 1/4 cup honey
  • 2 garlic cloves peeled and lightly crushed
  • 1 1/2 tablespoons dill seeds
  • 1 1/2 tablespoons salt

Instructions

  •  Bring a medium-sized pot of water to a boil.
  • When the water boils, drop the carrots in and simmer for two minutes. Pour them into a colander to drain thoroughly.
  • In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
  • Remove the pot from heat and add the carrots. Cool until room temperature, about 10 minutes, and then put into jars and chill.
  • Store in the refrigerator for a few weeks.
Share5
Pin39

Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Plant-based, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: carrots

Previous Post: « Niçoise Salad {quick & easy}
Next Post: Crustless Mini Quiches  »

Reader Interactions

Comments

  1. Becca

    March 28, 2020 at 10:48 am

    Has anyone substituted the garlic (I know, I know). Would it still have the same effect if omitted?

    Reply
    • Erica

      March 28, 2020 at 10:49 am

      No need to use garlic, they will still taste good. You can use more herbs or different herbs as well, such as dill.

      Reply
  2. Martha

    December 12, 2019 at 12:57 pm

    5 stars
    We enjoyed every single piece of carrot and made a second batch the next week. They will also be on the Christmas antipasto tray. Easy, low everything, delicious. Thanks.

    Reply
    • Erica

      December 12, 2019 at 9:40 pm

      Great idea! Love antipasto!

      Reply
  3. suzanne

    September 6, 2019 at 10:06 am

    Does the 1 1/2 T. salt go in the water in the first step? Or does salt go in step #3?

    Reply
    • Erica

      September 6, 2019 at 10:25 pm

      The 11/2 T of salt is for Step #3. Sorry for the confusion. Just removed the salt from the 1st step. Not really necessary.

      Reply
  4. Tresa Lovejoy

    September 3, 2019 at 10:26 pm

    Could you water bath can these?

    Reply
    • Erica

      September 4, 2019 at 6:10 pm

      Yes, I don’t see why not. I just haven’t tried it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Stay in touch!

Get updates, recipes, and more.

Popular now

  • Banana Bread {almond & coconut flour}
  • Fluffy Pancakes {almond & coconut flour}
  • Chocolate Zucchini Bread {almond flour}
  • Cinnamon Bun Muffins {almond flour}
  • Bagels {grain free}
  • Blondies {almond butter}
  • Banana Bread {almond flour}
  • Lemon Blueberry Loaf {coconut flour}
  • Chocolate Chip Muffins {coconut flour}
  • Sandwich Rounds {almond flour}
  • Valencia Orange Cake {grain free}
  • Almond Flour Pancakes {grain free}
  • Cinnamon Bun Muffins {coconut flour}
  • Salted Almond Ice Cream {no churn}
  • Crustless Mini Quiches 
  • Cinnamon Cookie

Recent comments

  • Erica on Chocolate Cupcakes {almond flour}:

    Hi Heidi, you can get one layer of an 8 inch cake pan from this recipe, so if you’re making…
    Posted Aug 5, 2022

  • heidi on Chocolate Cupcakes {almond flour}:

    if you were to use as a cake, what size pan and baking time
    Posted Aug 2, 2022

  • Erica on About Erica:

    You’re welcome, Judi! Yes you can sub very well dripped yogurt for DCCC. See my post on dripped yogurt and…
    Posted Aug 1, 2022

  • Judi on About Erica:

    Hi Erica: Thanks for maintaining this comment section, it’s been very helpful in SCD cooking! I was wondering, can I…
    Posted Aug 1, 2022

  • Erica on Fluffy Pancakes {almond & coconut flour}:

    Hi Stephanie, yes, the serving is one pancake.
    Posted Jul 29, 2022

  • Stephanie on Fluffy Pancakes {almond & coconut flour}:

    They turned out very good but what exactly is a serving? Is 1 pancake a serving? My math comes to…
    Posted Jul 29, 2022

My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Footer

About Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Sheet Pan Salmon Asaparus & Rice
Creamy Broccoli Basil Soup
Mexican Stuffed Peppers

Copyright © 2022 Comfy Belly | Erica Kerwien. All rights reserved.