Sweet & Tangy Carrot Julienne Pickles
Quick & Easy Carrot Julienne Pickles: Crisp and Refreshing!
Have some spare time and want to make a beautiful side dish? Try these carrot pickles! Thinly julienned carrots create a visually appealing pickle with a delightful sweet and tangy flavor that stimulates your appetite. Make these simple yet special carrot pickles right now!
Main Ingredients- 1/2 medium carrot (approx. 100g)
- 200ml water
- 150ml vinegar (apple cider or brown rice vinegar recommended)
- 100ml sugar (white or brown sugar)
- 1.5 tsp salt
- A pinch of pickling spice (optional, about 4-5 seeds)
Cooking Instructions
Step 1
First, prepare your glass jar for pickling. Wash the jar thoroughly and then sterilize it by boiling in hot water for about 5 minutes for hygienic use. (Tip: It’s better to make smaller batches in jars around 300ml rather than a large amount at once, so you can enjoy them fresher.)
Step 2
Wash the carrot, peel it, and then thinly julienne it using a mandoline slicer. (Tip: Using a mandoline that spirals the carrot can create a more aesthetically pleasing pickle. Since carrots are firmer than radishes or cucumbers, slicing them very thinly is recommended to maintain their crispness.)
Step 3
Once you have a good pile of thinly julienned carrots, estimate how much will fit into your prepared jar. Pack the jar about two-thirds full, and then make more if needed.
Step 4
Arrange the julienned carrots neatly into the glass jar. Using chopsticks can help you pack them tightly and evenly.
Step 5
As you pack the carrots, you might notice some empty spaces inside the jar. Make sure to utilize these gaps by packing the julienned carrots in a circular motion.
Step 6
Fill in any remaining small gaps with leftover carrot pieces or thinly sliced bits. (Tip: The hot pickling liquid will cause the carrots to wilt and shrink, so it’s important to pack the jar as full as possible.)
Step 7
Now, let’s make the pickling brine that will give the pickles their flavor. In a pot, combine 200ml of water, 150ml of vinegar, 100ml of sugar, and 1.5 tsp of salt. Stir well until dissolved. Optionally, add about 4-5 seeds of pickling spice for extra aroma. (Tip: This ratio is based on a slightly less sweet and more tangy taste. You can adjust the sugar quantity upwards and slightly decrease the water if you prefer. The salt is crucial for flavoring the pickles properly.)
Step 8
Bring the brine to a boil, ensuring the sugar and salt are completely dissolved. Once it’s boiling vigorously, turn off the heat. Pour the hot brine directly over the carrots in the jar, ensuring they are fully submerged. (Tip: The brine should fill the jar perfectly according to these measurements.)
Step 9
To prevent condensation inside the jar, cover the opening of the hot jar briefly with a disposable towel or paper towel after pouring the brine. Then, securely close the lid to seal it. Let it sit at room temperature for about a day to pickle, then refrigerate for best flavor.
