Recipe by The Fulfilled Foodie
You will never want store-bought pickles again after tasting how good homemade pickles can be. You can pickle any vegetable, but this recipe is for crunchy, spicy carrots. The seasonings are mainly based on Indian spices, which are sweet, salty, acidic brine. You can add these pickled carrots to more recipes or eat them out of the jar!
How to get creative with your pickling!
Pickling is not only delicious but also sustainable! Pickling is a great way to extend the life of fresh ingredients that may otherwise spoil before they are used up entirely. Here are some ideas on how you can level up your pickling game!
Vinegars – There are many types of vinegars that are great for pickling. This recipe uses rice vinegar, for its mild flavor and acidity but other vinegars like white wine, red wine, and apple cider vinegar are also great for pickling. White wine vinegar will give your pickles more tartness whereas red wine vinegar will add some color to whatever you are pickling. Apple cider vinegar will give your pickles a sweet and sour flavor.
Spices – When it comes to choosing the spices for your pickles, the possibilities are numerous. This recipe is a great example of how different types of spices can work together to give your pickles a punch of flavor. Nigella seeds have an oregano like flavor with notes of toasted onion. These offer an herbaceous quality to whatever they are flavoring. Coriander seeds are sweet and aromatic and offer a citrusy element. Other spices to consider when choosing how to flavor your pickles are cinnamon sticks, bay leaves, dill seeds, and allspice berries.
No matter how you choose to flavor your pickles, remember you’re not only making a tasty accouterment for your next (plant-based) burger, but you are also doing your part for a greener planet.
Quick & Spicy Pickled Carrots Recipe
- 125 ml rice vinegar
- 475 ml hot water
- 70 g caster sugar
- 1 tablespoon salt
- ½ tablespoon coriander seeds
- ½ tablespoon nigella seeds
- ½ tablespoon pepper corns
- ½ tablespoon yellow mustard seeds
- 1 teaspoon chilli flakes
- 5 garlic cloves
- 5 thyme sprigs
- 500 g carrots