How to Make Pickled Shredded Carrots

We love growing carrots in our garden and finding delicious and fun ways to prepare the carrots when they make it into our kitchen. This recipe for pickled shredded carrots is so easy and makes a yummy and quick fridge pickled carrot that can be added to so many recipes. I love adding shredded pickled carrots to my salads, sandwiches, pasta and mixed bowls.

Below you can see exactly how I make these pickled carrots in my homestead kitchen as well as a few alternative recipes you can use.

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What are Shredded Pickled Carrots

Before we jump into the recipe and ingredients – let’s just take a moment to explore what you are making. This recipe is for fresh pickled carrots which means they are made by pouring a brine solution over them and then kept fresh in the fridge for up to a week. Unlike pickles that are canned or fermented, these fresh pickles don’t have the same health benefits. On the other hand they do have a slightly crispier and fresher taste and there are many ways to adjust the flavor to fit your preferences.

Shredded Pickled carrots are very popular in many asian dishes, specificially Bahn Mi. I also love to combine carrots with bean sprouts for a fun pickled recipe.

While we love to use our homegrown carrots, you can also use pre-shredded or store bought carrots.

Ingredients

Below are the base ingredients I use to make pickled carrots. I often add a few additional ingredients based on how I will be using these pickled carrots in a recipe.

• Shred one large carrot (or two) You want enough shredded carrots to fill a mason jar
• 1 cup vinegar (white, rice or apple cider are my prefered kinds of vinegar for most pickling projects)
• 1 tsp salt
• 2 tsp Sugar
• pinch of pepper
• 2/3 cup water

Other Optional Ingredients: Fish sauce, red pepper flakes, dill, mustard seeds, garlic

Equipment

You only need a few supplies to make your shredded pickled carrots.

• Saucepan
• Measuring tools
• Mason Jar with lid (plastic lids are best for pickled food)

Process

In a saucepan, slowly heat vinegar, sugar, salt, water and pepper together until simmering and sugar and salt has dissolved. This should only take a few minutes – set aside to cool

Shred your carrot and pack your carrots into a mason jar. Pour the brine (vinegar mixture over the carrots. The liquid should completely cover the carrots.

Put in the fridge for at least 30 mins and serve.

Pickled Shredded Carrots Recipe

Pickled Shredded Carrots

Create this easy and delicious fresh pickled recipe with just a few ingredients

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Equipment

• Saucepan
• Measuring Tools
• Mason Jar

Ingredients

  

• Shred one large carrot or two You want enough shredded carrots to fill a mason jar
• 1 cup vinegar white, rice or apple cider are my prefered kinds of vinegar for most pickling projects
• 1 tsp salt
• 2 tsp Sugar
• pinch of pepper
• 2/3 cup water

Instructions

 

• In a saucepan, slowly heat vinegar, sugar, salt, water and pepper together until simmering and sugar and salt has dissolved. This should only take a few minutes – set aside to cool
• Shred your carrot and pack your carrots into a mason jar. Pour the brine (vinegar mixture over the carrots. The liquid should completely cover the carrots.
• Put in the fridge for at least 30 mins and serve.