Here’s a simple and tasty carrot pickle recipe you can try at home:
Ingredients:
- 2 cups carrots, peeled and cut into sticks or thin slices
- 2–3 garlic cloves, sliced (optional)
- 1 small chili, sliced (optional, for heat)
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp salt (adjust to taste)
- 1–2 tbsp sugar (optional, balances tanginess)
- 1/2 cup white vinegar (or apple cider vinegar)
- 1/2 cup water
- 2 tbsp vegetable oil
Instructions:
- Prepare Carrots:
Wash, peel, and cut carrots into sticks or thin rounds. Blanch them in boiling water for 2–3 minutes, then drain and set aside. - Make the Pickling Mixture:
In a small saucepan, heat the oil, add mustard seeds, and let them pop. Add turmeric, garlic, and chili; sauté for 1 minute. - Add Vinegar & Water:
Pour in vinegar and water. Add salt and sugar. Bring the mixture to a boil. - Combine & Store:
Place the carrots in a clean jar and pour the hot pickling mixture over them. Make sure carrots are fully submerged. - Cool & Refrigerate:
Let it cool to room temperature, then cover and refrigerate. The pickle is ready to eat in 24 hours, but the flavor improves after 2–3 days.
✅ Tip: For extra crunch, keep carrots a bit firm and avoid overcooking. You can also add spices like coriander seeds or fennel seeds for a different flavor.
If you want, I can also give you a quick 30-minute no-cook version that’s tangy and crunchy. Do you want me to do that?
