Carrots are among the tastiest and most versatile vegetables. Unfortunately, they are not always available fresh. For this reason, we recommend that you pickle carrots when they are in season to create a delicious stock.
Small carrots are best for pickling
Comprehensive tips for pickling carrots
preparation
- For pickling, use only fresh carrots, which tend to be small.
- Wash and peel the carrots.
- Any weed and the green part on the stump should be removed with a knife.
- Cut the carrots into even slices or thin sticks.
- You can pickle young carrots whole.
Possible ways of preparation
- If you want your pickled carrots to taste intensely like themselves, you shouldn't use too much vinegar and strongly aromatic herbs.
- Brandy vinegar has proven to enhance the taste.
- Add cardamom, chilli and/or ginger for a spicy touch.
- Herbs and spices that you want to add can usually be left whole, so there is no need to chop them.
- You can prepare pickled carrots in a pot or in a jar.
a) In the pot: Gently cook your prepared carrots with all the other ingredients and then fill the whole thing into disposable glasses. With this variant, you have to be careful that the carrots do not become too soft (they continue to soak in the glass).
b) In the jar: Place the prepared carrots in preserving jars and pour over them a broth (which you can make yourself from the ingredients you want) at around 80 degrees. This method will keep the carrots firmer. In addition, the herbs and spices can unfold their full aroma.
Important: The preserving jars must be sterilized and sealed airtight. To sterilize them before use, you should first clean the glasses with water and washing-up liquid and then boil them in a pot with plenty of water for about five minutes. Then place the mason jars on clean kitchen towels and drain until dry.
Don't forget to close the jars tightly immediately after filling!
Shelf life of pickled carrots
Pickled carrots can keep for a few months up to several years - depending on the recipe (ingredients). However, they lose color and taste the longer they are not eaten. Our tip: Consume your pickled carrots within four to six months.
Exemplary recipe for pickling carrots
You need:
- 600 grams of carrots
- 2 red peppers
- 1 onion
- 1 handful of dill
- 1 lime (untreated!)
- 1 tbsp salt
- 50 grams of honey
- 1 bay leaf
- 1 tbsp mustard seeds
- 1 tsp black peppercorns
- 100 ml fruit vinegar
- 400ml of water
The garden journal freshness ABC
How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?
The garden journal freshness ABC as a poster:
- as a free PDF file to print out yourself