Mediterranean Pickled Carrots Recipe
This healthy Mediterranean Pickled Carrots Recipe walks you through the few simple steps of making your own pickled carrots. Within days, you can have a full jar of flavorful lemony carrots enhanced with signature Mediterranean tastes such as olive oil, garlic and chili pepper. Turmeric spice adds flavor, potential nutritive benefits and color. These pickled carrots are a seller. Their deep appetizing color will adorn any setting: a dinner table, a party buffet or a lively picnic. Enjoy!
If you enjoy pickled vegetables, we invite you to try our Mini Dill Pickles Recipe.
This Mediterranean Pickled Carrots Recipe is part of our free collection of HEALTHY CARROT RECIPES.
Mediterranean Pickled Carrots
Follow this healthy Mediterranean Pickled Carrots Recipe to create a delicious appetizer enhanced by Mediterranean flavors. Great for parties, in sandwiches or even as a healthy snack.
Equipment
- 1 Medium Size Pot (for boiling the brine solution)
- 2 Airtight Glass Jars – Safe for Pickling (each jar – 1/2 quart – 1/2 liter approximately)
- 1 Crinkle Cutter (optional)
Ingredients
Brine Solution
- 6 1/4 tsp Coarse Salt
- 5 cups Water
Carrots
- 8 cups Carrots (approximately 12 medium sized carrots – measured after thinly sliced into circles)
Natural Flavorings
- 10 Garlic Cloves (peeled)
- 2 Chili Peppers
- 1 Large Fresh Lemon (sliced, peel and pits removed)
- 1 tbsp Peppercorns (black pepper, whole)
- 1 tsp Turmeric (spice)
- 4 tbsp Olive Oil
- 2 tbsp Apple Cider Vinegar (organic, no additives)
Instructions
Gather The Ingredients
- Gather the ingredients.
Prepare The Brine Solution
- In a small pot, bring the salt and water to a boil. Set aside to cool.
Prepare The Carrots
- Peel the carrots, cut off the stems on both sides and wash.
- Slice the carrots into thin circles using a crinkle cutter. A crinkle cutter gives the carrots a unique look, however you may opt to use a regular knife.
- Set aside.
Prepare The Jars
- Peel the garlic cloves and wash. Set aside.
- Wash chili peppers well. For added hotness pierce them with a fork in several places. Set aside.
- Filet the lemon by carefully cutting away the outer skin.
- Slice the peeled lemon into thin slices. Remove the pits. Set aside.
- Distribute equal amounts of the garlic cloves, lemon slices, peppercorns, turmeric, olive oil and apple cider vinegar in both jars.
- Squeeze the juice from the lemon peels that were cut away from the lemon and distribute between the jars.
- Layer the sliced carrots tightly in the jars wedging in a chili pepper in each jar.
- Pour the cooled brine solution over the carrots until they are covered.
- Press down the carrots with a tablespoon, making sure that the carrots are completely covered with the solution.
- Close the airtight jars and set them aside for several days. The length of pickling time may depend on the heat conditions.
- The solution usually turns cloudy within days to a week.
- Place the jars on a tray during the pickling process. Excess liquid may leak out of the jar.
- Refrigerate once the jars are opened.
Notes
The ratio of the brine solution is 1 1/4 tsp of salt to 1 cup of water.
For best results, use fresh produce.
Use clean airtight glass jars suitable for pickling.
Due to the addition of olive oil, keep the jars away from direct sunlight during the pickling process.
Serve the ready pickles with clean utensils only.
Refrigerate after opening.
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