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Carrot Pickles

Updated: Jan 28, 2023

I made pickles for the first time in the autumn. Bread and butter (sweet) cucumber pickles and spiced beetroot pickles. I made each a couple of times and was delighted to discover how easy it was to pickle. Based on those experiences, I decided to try my hand at an idea of my own, namely spiced pickled carrots. I had a hunch, so I read up a bit more on the pickling process and went for it. I made these in the winter sometime, but then they needed to sit for 3 weeks to mature, and then other things came up, so here they are now.


1 - 1,5 kg carrots

3 1/2 c apple cider vinegar

1 tbsp mustard seeds

1 c sugar

1 tsp salt

8 cloves garlic, sliced

2 1/2 - 3 " ginger, sliced

2 black cardamom pods, crushed

1 tsp turmeric

1) Place the vinegar and sugar in a saucepan and bring to a simmer. Stir until the sugar is dissolved. Add other ingredients and cook until the carrots are tender.

2) Meanwhile, sterilise your jars. Bring a big pot of water to the boil, and keeping it at a rolling boil, submerge the jars and their lids for at least 15 minutes.

3) Spoon the carrots into the jars, pour the vinegar over the top, wipe the rims of the jars and seal. Place the jars upside down until cool, then store in a cool dark place for about 3 weeks before opening them.

When these were ready to go, I pulled them out at my parents' place first. They have been on the side of a quite a few meals since then and have proved a hit. I am pleased with how the spicing came out, and in general the idea worked as well as I could have hoped! Now for more pickling ideas...

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