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Spicy Pickled Carrots

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This is a super simple recipe that can be made quickly  and enjoyed after a few days.

What you'll need:
  • A Jar
  • Enough carrots to fill that jar
  • A backup Jar incase you cut up too many carrots.
  • Rice vinegar, 
  • Siracha Hot Sauce
  • Sugar 
  • Salt
  • Water
5 simple ingredients and a few utensils!  




 
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Step 1: Chop

First we'll need to peal and trim the carrots

Then cut the carrots into equal lengths, I go for around 1.5"-2" and aim for an oversized match stick.  This could be much quicker if you have a mandolin, otherwise just cut them up as best you can by hand.

This is a good time to check to see if you need more, or like me cut too many.

Once you have your jars packed to about 1/2 inch under the top; you can figure out how much pickling liquid you'll need by topping them up with water and then measuring how much you needed.




Step 2: Salt the Carrots

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Put the carrots into a large bowl and toss with 1-2 tbsp of salt.*

Let them sit for 15-20 minutes until a lot of the moisture comes out of them, this will make them very easy to bend.

During the salting start making the pickling liquid.


*You can omit the salt step if you prefer.  I find without this step the texture of the carrot very crisp, the salting lends a nice 'al dente' texture to the finished carrot.

Step 3: Make the Pickling Liquid

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For the pickling liquid; I used the following guide.

1 Part Siracha Hot Sauce
2 Part Sugar
4 Parts Rice vinegar
4 Parts Water


With mine I used my home made Ginger sugar.  Its raw sugar with home made crystallized ginger blended into it.

Bring everything to a boil, turn down to a simmer and add the hot sauce.  Let simmer a few more minutes while you finish rinsing the carrots and pack the jars.

Step 4: Rinse the Carrots

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Rinse the carrots under warm water, and let soak for a few minutes.

You may need to rinse them a couple of times to get most of the salt away.

Its personal preference, I leave mine with just a hint of salt.



Step 5: Pack and Wait

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Pack the carrots into the jars to about 1/2 inch under the rim.

While the pickling liquid is still hot pour it over the carrots.  For me to fill 1.25 L I used just over 3 cups of pickling liquid.

Pop on the lids, let cool on the counter and then put in the fridge.  I general leave these in the fridge for a week before I tuck into them.  
These are good for a couple of months if they last that long!!!

I use mine for sandwiches, salads or sometimes I'll throw them into stir-fries.

Hope you enjoy making them as you'll enjoy eating them!
holly-g1 year ago
Deeee-lish! ty
quadracer3 years ago
I had a jar of banana peppers that I used to pickle some whole baby carrots in.
I make quick-pickled carrots sometimes for tofu sandwiches - I might need to try this for long term carrot pickles!
l8nite3 years ago
these sound and look delicious!