Spring Carrot Pickles with Caraway
Elevate your spring gatherings with these vibrant Spring Carrot Pickles with Caraway. This easy recipe combines fresh carrots, aromatic caraway seeds, and a tangy brine, creating a crunchy snack that bursts with flavor. Perfect for picnics or as a zesty condiment, these pickles are sure to become a favorite at your table!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 6 servings 1x
- Category: Condiment
- Method: Pickling
- Cuisine: American
Ingredients
Scale
- 1 lb fresh carrots (peeled and sliced)
- 1 cup white vinegar
- 1 cup water
- 3/4 cup granulated sugar
- 2 tsp caraway seeds
- 1 tbsp kosher salt
Instructions
- Sterilize pint-sized jars in boiling water for 10 minutes; let cool.
- In a saucepan over medium heat, combine white vinegar, water, sugar, caraway seeds, and salt. Stir until sugar dissolves.
- Pack carrot slices tightly into jars, leaving space at the top.
- Pour hot brine over carrots until fully submerged; leave half an inch of space.
- Seal jars and cool at room temperature before refrigerating for at least 24 hours.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 50
- Sugar: 12g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
Keywords: For added spice, include red pepper flakes in the brine. Store pickles in an airtight container in the fridge for up to two weeks. Substitute caraway seeds with dill or fennel seeds for a different flavor profile.