Quick pickled carrots (fermented)

Unlock the world of vibrant flavors and enormous benefits with this easy guide on making quick pickled carrots without vinegar. Not only are these pickles bursting with taste, but they also come with a host of health benefits thanks to the magic of fermentation.

Fermented carrots are essentially an ancient method of pickling, much like dill pickles meaning no vinegar, just lacto-fermented. Pure goodness. I am going to show you how to make them at home, quickly and easily. 

I grew up with pickles (lacto-fermented pickles) and I love them. My mum pickles almost anything. She used to pickle a whole cabbage for the cabbage rolls or sarmale, pickle whole watermelons, and most of the time mix them, like green tomatoes, carrots, celeriac, apples, and beets, all these in one barrel.

I remember the excitement when a whole watermelon was brought up from the cellar and often there was nothing left at the end of the meal. We used to enjoy it with a nice pilaf, or a stew like this goulash, mmm, so yummy!

Jump to:

• 📖 History of pickling
• 🥘 Ingredients
• How to pickle carrots
• Hint
• Variations
• How to serve pickled carrots
• Storage
• Top tips
• FAQs
• More preserve recipes
• Pairing
• Quick pickled carrots

📖 History of pickling

Pickling has been practiced for thousands of years, with evidence of pickled food dating back to ancient civilizations such as Mesopotamia, Egypt, and China. The process of pickling was developed as a means of preserving food for times of scarcity, as well as a way to enhance flavors.

1. Ancient Mesopotamia and Egypt: Pickling dates back to around 2400 BCE, when cucumbers were first pickled in the region that is now Iraq. The ancient Egyptians also pickled a variety of foods, including cucumbers, onions, and melons.
2. Ancient Greece and Rome: The ancient Greeks and Romans utilized pickling as a preservation method. They pickled a wide range of vegetables, fruits, and even fish. The Roman scholar Pliny the Elder documented pickling techniques in his writings.
3. Middle Ages and Renaissance: Pickling continued to be an important food preservation method during the Middle Ages. In Europe, the use of vinegar as a pickling agent became more widespread.
4. Age of Exploration: The exploration and colonization of new lands brought new flavors and ingredients to the pickling tradition. For instance, sailors used pickling to preserve food during long sea voyages.
5. Industrial Revolution: With advancements in food processing and canning techniques during the 19th century, pickles became more readily available. Mass production and commercialization of pickles made them accessible to a wider population.
6. Pickles in Different Cultures: Pickling techniques and flavors vary across different cultures. For example, in Korea, kimchi is a popular fermented pickle made with cabbage, radishes, and spices. In Japan, pickled ginger (gari) is commonly served with sushi. Pickled mango and lime are popular in India, while sauerkraut is a well-known fermented pickle in Germany.

Today, pickles continue to be enjoyed worldwide, with a wide variety of flavors, techniques, and ingredients used in the pickling process.

🥘 Ingredients

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• carrots
• horseradish root
• Celtic salt
• Black peppercorns
• fresh dill
• water
• garlic

See the recipe card below for the exact quantities.

How to pickle carrots

There are only a few steps necessary to make these super quick and easy pickled carrots. Heere are the steps:

Hint

• Please make sure you clean the carrots and the jars thoroughly.
• The best water to use for fermented pickles is non-chlorinated water. Chlorine can inhibit the growth of beneficial bacteria and yeast, essential for the fermentation process. I recommend using filtered water or allowing tap water to sit out for at least 24 hours to let the chlorine dissipate. Nevertheless, spring water or well water is also excellent, provided they are free from contaminants such as chlorine. The intention is to provide a clean and neutral base for the fermentation process to occur naturally so that beneficial microorganisms can grow and transform the vegetables into delicious pickles.

Variations

Vinegar Pickled Carrots Version

1. Prepare the Carrots:
   • Wash and peel the carrots, you may cut them into sticks or julienne if you wish
2. Prepare the Brine:
   • In a saucepan, combine vinegar, water, a little sugar if desired, and salt. Bring to a boil, stirring until the sugar and salt dissolve.
3. Add Flavors:
   • Customize your pickled carrots by adding whole black peppercorns, crushed red pepper flakes for heat, mustard seeds, and fresh dill or seeds for an herbal touch.
4. Pack the Jars:
   • Pack the carrots into clean, sterilized jars. Pour the hot brine over the carrots, and ensure that you fully submerge them.
5. Seal and Refrigerate:
   • Seal the jars tightly and refrigerate for as long as you wish if they last but no longer than 6 weeks.

How to serve pickled carrots

Fermented carrots are normally ready to eat 1 to 2 weeks after you make them. Enjoy them straight out of the jar as a pickle, or use them in recipes.

Fermented carrots are super nice when chopped and added to grain-based salads such as this Healthy Potato Salad or simply used as a salad ingredient with other, non-fermented vegetables. A few examples here would be this Pork And Seafood Risotto With Turmeric And Long Pepper, Skinny Tuna Salad, One Pan Curried Wild Rice, Red Quinoa With Sausage, And Cavolo Nero. However, if you decide to incorporate them into a cooked dish such as soup, add them at the last minute after you've turned off the stove. They provide a nice texture, aroma and bite to any dish.

Storage

You can store these pickled carrots in the fridge in jars or airtight containers. Good for 4-6 weeks. Mine, however, never last that long but a new batch will follow.

FAQs

This is what my pickled carrots looked like 6-7 days later when they had achieved perfect pickling. As I took the pictures, I must confess that I indulged in half of that jar. I admit it wholeheartedly—I am a pickle-head, without a doubt.

More preserve recipes

Looking for some more preserves recipes like this? Sweet or savory? Try these:

More pickled stuff

• Pickled Watermelon Recipe
• Raw Sauerkraut with Turmeric
• Homemade Horseradish and Roasted Beetroot Relish

A few more preserve recipes , sweet this time

• This perfect Quince Jam - oh la la - soo delicious and aromatic
• Chilli, Ginger And Lemon Rind Jam - not so sweet but so darn good!

Pairing

These are my favorite dishes to serve with pickled carrots:

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page if you have made this recipe and liked it. Thanks for stopping by!