Refrigerator Rainbow Carrot Pickles recipe

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Ingredients

2 pounds multi-colored carrots
2 teaspoons white sugar
4 teaspoons pickling salt, divided
½ teaspoon whole cloves
1 cup water
1 ½ cups white wine vinegar
½ cup honey

Nutrition Info

46.3 calories
carbohydrate: 11.8 g
cholesterol: : -
fat: 0.1 g
fiber: 1.3 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 499.2 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Scrub carrots thoroughly (do not peel), rinse well, and drain. Using a mandoline or food processor, slice into 1/8-inch-thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 teaspoon salt. Let stand 1 hour, then rinse under cold water, drain.

  2. Toast cloves or coriander seeds in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil, add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes.

  3. Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool to room temperature, about 1 hour.

  4. Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.

Recipe Yield

2 quarts

Recipe Note

The more purple carrots in your mixture, the redder your pickles will be.

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