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Quick Pickled Carrots

It’s no secret, I found a part of my passion for nutrition in pickling foods. More specifically, I found my passion for nutrition in fermented pickled foods. But for those of you who just want to get their toes wet in pickling and don’t want to commit to wild fermenting carrot sticks, these Quick Pickled Carrots are for you.

Seriously guys, I introduced my roommate to these, and these questioned whether or not she would ever go back to the “unpickled” version.

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What is pickling?

Before we dive into making these quick pickled carrots, it’s essential we talk about the process of pickling and quick pickling.

Wikipedia defines pickling as “the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar”.

Basically, pickling refers to a wide variety of preservation techniques, from quick pickling, canning, to fermenting.

What is Quick Pickling?

Now we can talk about fermentation another time, today let’s talk about quick pickling, since this is a quick pickled carrot recipe.

Quick pickling, as I use it in my recipes, involves soaking vegetables in a vinegar mixture for a few hours to infuse flavor into the vegetables quickly. This process is much faster than other pickling techniques that have your food sit in brine, vinegar etc. for a few days to weeks (like with fermentation).

How Long Does Quick Pickling Carrots Take?

Quick pickling carrots can take anywhere from 4 hours to 48 hours. The longer you let your carrots pickle, the more flavor they will have. If you don’t mind sacrificing crunch, you can pickle carrots faster if you cook them beforehand. fridge because of the acidity.

Is Quick Pickling Healthy?

Quick pickling vegetables like carrots is a healthy form of preservation and flavoring. It’s a way of saving vegetables for use in the future. In my book, it’s a way to increase vegetable intake and diversity in someone’s diet and that alone, make it healthy.

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Why Are Quick Pickled Carrots Good For You

These quick pickled carrots are delicious and good for you. Pickled foods in general, are good for you for a variety of reasons. All of which depend on the kind of pickling as well.

If you’re eating pickled food made with raw vinegar or you’re eating fermented pickled food, you get the added benefit of probiotics, as these foods are full of them. Probiotics in fermented foods have been known to improve intestinal health, support the immune system, improve the bioavailability of nutrients, and more.

Luckily this quick pickle recipe uses raw apple cider vinegar (but if you don’t have any, don’t sweat it, regular apple cider vinegar will suffice too, you just won’t get the probiotic benefits). Additonally, the raw apple cider vinegar contains B vitamins, polyphenols, and acetic acid which helps improve absorption of certain nutrients.

Regardless of if the pickles are fermented or made with raw vinegar or not, pickled vegetables are vegetables, and thus, are a benefit to anyone’s diet (hello micronutrients and antioxidants).

How to Make Quick Pickled Carrots

Making quick pickled carrots sounds quite daunting, however, it’s really quite simple. At least this recipe is, at involves no heat and just a lot of mixing and waiting. To make these quick pickled carrots you’ll need to:

  1. Combine vinegar, oil, maple syrup, honey dijon mustard, garlic salt, and mix until well combined!
  2. In an air-tight container, you’ll combine thinly sliced carrots (I used a food processor with a slicing attachment) with the vinegar mixture.
  3. You’ll let the mixture sit for at least 4 hours.
  4. And finally, you’ll enjoy the delicious quick pickled carrots, garnished with cilantro of course.

And that’s it, it is really the simple to make this pickled carrot recipe.

How to Use These Quick Pickled Carrots

Quick pickled carrots sound fun and all, but how would you actually use them? Well you can use these carrots in a variety of ways:

  • Eat them as is (seriously, so delicious).
  • Top on a buddha bowl, sushi bowl, grain bowl, or even a salad.
  • Serve along side a particularly fatty dish, like pork.
  • Add them on top of tacos!

Now that’s out of the way, let’s dive into the recipe!

Quick pickled carrots

Prep Time15 mins
Pickling time4 hrs
Course: Condiments, probiotic, Salads
Cuisine: Dairy-Free, Gluten-Free, grain-free, Paleo, Vegan / Plantbased
Keyword: carrots, pickled carrots, Probiotic Quick Pickles, quick pickled carrots, quick pickles
Servings: 4
Calories: 196kcal
Cost: 2.00

Ingredients

  • 1 lb carrots (finely sliced)
  • 1/2 cup raw apple cider vinegar
  • 1/4 tsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 1 tbsp honey dijon mustard
  • 1/2 tsp garlic salt
  • 1 tbsp fresh cilantro chopped

Instructions

  • Place sliced carrots in an airtight container
  • In a bowl add the vinegar, oil, maple syrup, honey dijon mustard, and garlic salt and mix until well-combined
  • Pour the dressing mixture over the carrots in the airtight container
  • Mix well and place a lid on the container
  • Let the carrots soak in the mixture in the fridge for at least 4 hours (the longer the better though)
  • When ready to serve, top with chopped fresh cilantro and enjoy!

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