Carrot and Onion Pickle

Brighten up your meals with this tangy and vibrant Carrot and Onion Pickle, a delightful condiment that adds a zesty twist to any dish! This quick and easy pickle recipe brings together crisp julienned carrots and tender onions, infused with a bold medley of flavors from white vinegar, turmeric, mustard seeds, and chili flakes. The addition of toasted cumin seeds and lightly crushed garlic cloves elevates the pickling liquid, creating a harmonious balance of spice and tang. Customize with fresh dill for a fresh herbal note, and enjoy this versatile pickle as a complement to sandwiches, salads, or curries. Ready in just 30 minutes (plus a marination period), this homemade refrigerator pickle is perfect for meal prep or as a low-effort way to preserve fresh produce.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 10

Ingredients

• 250 grams Carrots
• 150 grams Onions
• 150 ml White vinegar
• 100 ml Water
• 50 grams Granulated sugar
• 2 teaspoons Salt
• 1 teaspoon Mustard seeds
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Chili flakes
• 3 units Garlic cloves
• 2 tablespoons Fresh dill (optional)

Directions

Step 1

Wash and peel the carrots, then julienne them into thin, even strips about 2 inches long.

Step 2

Peel and slice the onions into thin half-moons.

Step 3

In a medium saucepan, combine white vinegar, water, sugar, salt, turmeric powder, and chili flakes. Place the pan over medium heat and stir until the sugar and salt dissolve completely.

Step 4

In a small dry pan, toast the mustard seeds and cumin seeds over low heat until they start to pop and release their aroma, approximately 1 minute. Add them to the vinegar mixture.

Step 5

Crush the garlic cloves lightly with the flat side of a knife and add them to the saucepan.

Step 6

Bring the pickling liquid to a gentle boil, then lower the heat and simmer for 2 minutes to blend the flavors.

Step 7

Place the julienned carrots and sliced onions into a sterilized glass jar or container. Add the optional fresh dill for enhanced flavor if desired.

Step 8

Carefully pour the hot pickling liquid over the vegetables, ensuring all the vegetables are submerged. Let the pickle cool to room temperature.

Step 9

Seal the jar tightly, then refrigerate for at least 24 hours to allow the flavors to develop fully. For best results, consume the pickle within 2 weeks.

Nutrition Facts

Serving size	(734.1g)

Amount per serving	% Daily Value*
Calories	428.9

Total Fat 2.9g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 4909.0mg	0%
Total Carbohydrate 94.1g	0%
Dietary Fiber 11.4g	0%
Total Sugars 71.1g
Protein 6.0g	0%

Vitamin D 0IU	0%
Calcium 186.1mg	0%
Iron 4.7mg	0%
Potassium 1353.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.1%

Protein: 5.6%

Carbs: 88.3%