Heart-Healthy Zesty Pickled Carrots
Transform your snacking game with these Heart-Healthy Zesty Pickled Carrots, a vibrant, nutrient-packed treat that's as delicious as it is wholesome. This quick-pickle recipe blends the natural sweetness of fresh carrots with a tangy vinegar brine enhanced by honey, fresh dill, garlic, and a zesty kick from mustard seeds and red pepper flakes. Low in sodium and rich in flavor, these pickled carrots are perfect for health-conscious eaters, delivering a satisfying crunch with every bite. Ready in just 30 minutes of hands-on time, they're an effortless way to elevate salads, charcuterie boards, or simply enjoy as a guilt-free snack. Keep them refrigerated for up to a month and experience the burst of bold flavors that make these pickles a standout addition to your kitchen.
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Ingredients
- 500 grams Carrots
- 1 cup White vinegar
- 1 cup Water
- 2 tablespoons Honey
- 2 pieces Garlic cloves
- 2 sprigs Dill, fresh
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Black peppercorns
- 0.25 teaspoons Salt (low-sodium or potassium salt)
Directions
Step 1
Wash the carrots thoroughly, peel if necessary, and cut them into sticks or thin rounds, depending on your preference.
Step 2
In a medium saucepan, combine the white vinegar, water, honey, and salt. Stir well and bring to a gentle simmer over medium heat.
Step 3
Once the mixture is simmering, peel the garlic cloves and lightly crush them with the side of a knife. Add the garlic cloves, mustard seeds, crushed red pepper flakes, and black peppercorns to the liquid.
Step 4
Remove the saucepan from heat and let the brine cool slightly while preparing the jars.
Step 5
Sterilize a clean 1-liter jar or two smaller jars by washing them with hot, soapy water and rinsing thoroughly. Place the jars in a pot of boiling water for 10 minutes, then let them dry completely.
Step 6
Add the fresh dill sprigs and the carrot sticks or rounds to the jar(s), packing them tightly while leaving about 1 inch of headspace at the top.
Step 7
Carefully pour the warm (not boiling) brine into the jar(s), covering the carrots completely but leaving about 1/2 inch of space at the top. Ensure the garlic cloves, spices, and herbs are evenly distributed.
Step 8
Seal the jar(s) tightly with clean lids and allow them to cool to room temperature on the counter.
Step 9
Once cooled, refrigerate the pickled carrots for at least 24 hours before serving to let the flavors meld. For best results, wait 48 hours.
Step 10
Store the pickled carrots in the refrigerator for up to 1 month. Enjoy as a heart-healthy snack or as an accompaniment to meals.
Nutrition Facts
| Serving size | (1035.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 408.1 |
| Total Fat 2.5g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 604.2mg | 0% |
| Total Carbohydrate 87.3g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 58.4g | |
| Protein 6.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 230.9mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 2390.8mg | 0% |
Source of Calories