Quick pickled carrots

Try this easy recipe for delicious lacto-fermented carrots that are rich in healthy probiotics. you will never buy pickled carrots again.

Course Preserves, Snack

Cuisine Eastern Europe

Diet Gluten Free, Low Fat, Vegan

Prep Time 10

Cook Time 0

Pickling time 7

Total Time 7 10

Servings servings

Calories 15kcal

Gather the ingredients.
Wash the carrots. Slice off the stem ends and tips, and peel the carrots.
Mix the water with the salt until dissolved.
Trim the carrots short enough to fit into a ½ pint jar leaving some little headspace above.
Add peppercorns, garlic bay leaves to the jars in between the carrots.
Separately, mix the water with salt until the salt has dissolved.
Pour water over the carrots, leaving some space since they may leak during fermentation. Add fresh dill on top, then partially cover with lids, as pickles require oxygen for the pickling process and gases need to escape.
Once or twice a day, whenever you pass by or see the jars, remember to properly seal or tighten the lids and tilt the jars to mix the brine. After completing this step, remember to loosen the lids again.
After 4-5 days, you can taste them, and if they have reached the desired level of sourness, tighten the lids and refrigerate them.

Cut the carrots short enough to fit into a pint jar with a little headspace above.

Never tighten the lids until the fermentation is done which is 5-6 days on.

Do not use chlorine treated water - if you have no other, allow this to rest outside for 24h so chlorine dissipates.

You may also keep them on your counter for up to two weeks. Mine just about make it to two weeks. My kids love them too.