Pickled Carrots with Garlic and Coriander Recipe

Pickling has been one of the oldest methods of food preservation, loved across cultures for centuries. From Korean kimchi to Middle Eastern torshi, the art of pickling vegetables adds a burst of flavor, crunch, and character to everyday meals. Among the many vegetables you can pickle, carrots stand out for their natural sweetness, crisp texture, and versatility.

Today, we’re focusing on a recipe that balances aromatic garlic and earthy coriander to create a pickle that’s zesty, refreshing, and deeply satisfying: Pickled Carrots with Garlic and Coriander. This recipe is simple enough for beginners but also customizable for experienced home cooks who enjoy experimenting with flavors.

Whether you want to add crunch to your sandwiches, brightness to your grain bowls, or simply enjoy a tangy snack straight from the jar, this recipe is an essential addition to your culinary repertoire.

Why You’ll Love Pickled Carrots with Garlic and Coriander

• Quick and Easy: Ready in just 20 minutes of hands-on time.
• Healthy and Fresh: Naturally low in calories, rich in fiber, and full of antioxidants.
• Versatile: Works as a side, garnish, or snack.
• Customizable: You can make it spicy, tangy, or herbaceous depending on your taste.
• Long-lasting: Keeps well in the refrigerator for weeks, making it perfect for meal prep.

Ingredients You’ll Need

To make this recipe, you only need a handful of pantry staples and fresh produce.

Main Ingredients

• Carrots (500 g): Choose firm, fresh carrots. You can cut them into sticks, coins, or even diagonals depending on presentation preference.
• Garlic (4 cloves, sliced): Brings a sharp, aromatic flavor to balance the vinegar and carrots.
• Coriander Seeds (1 tsp): Provide a warm, citrusy aroma that pairs beautifully with carrots.
• Fresh Coriander Leaves (optional): Added just before sealing for a burst of green freshness.

Brine Ingredients

• Water (250 ml): Base for the pickling liquid.
• White Vinegar (250 ml): Classic choice for clear, tangy pickles. Apple cider vinegar works well for a fruitier flavor.
• Sugar (2 tbsp): Balances acidity and enhances the natural sweetness of carrots.
• Sea Salt (1 tbsp): Essential for flavor and preservation.
• Black Peppercorns (1 tsp): Adds mild heat and depth.
• Bay Leaves (1–2): Earthy undertone to round out the brine.
• Red Chili Flakes (0.5 tsp, optional): For those who prefer a touch of heat.

Step-by-Step Instructions

Step 1: Prepare the Carrots

• Wash and peel the carrots.
• Cut them into uniform sticks or coins for even pickling.
• Set aside.

Step 2: Sterilize the Jar

• Wash your glass jar in hot soapy water and rinse well.
• Sterilize by pouring boiling water into it or heating in the oven at 120°C for 10 minutes.
• Let it dry completely.

Step 3: Pack the Jar

• Place carrot sticks vertically into the jar for a neat appearance.
• Add garlic slices and coriander seeds in between the carrots.
• This layering helps distribute flavors evenly.

Step 4: Make the Brine

• In a small saucepan, combine water, vinegar, sugar, salt, peppercorns, bay leaves, and chili flakes.
• Heat to a rolling boil, stirring until sugar and salt dissolve.
• Remove from heat.

Step 5: Pour the Brine

• Carefully pour the hot brine over the carrots, ensuring all are submerged.
• Gently tap the jar to release trapped air bubbles.

Step 6: Seal and Cool

• Add fresh coriander leaves on top (if using).
• Seal tightly with a lid.
• Allow the jar to cool completely at room temperature.

Step 7: Rest and Enjoy

• Place the cooled jar in the refrigerator.
• Allow at least 24 hours before eating for full flavor.
• The pickled carrots will keep intensifying in flavor over several days.

Tips for the Best Pickled Carrots with Garlic and Coriander

1. Cut Size Matters: Thin sticks pickle faster, while thicker cuts retain more crunch.
2. Balance the Brine: Too much vinegar can overpower—maintain a 1:1 vinegar-to-water ratio for balance.
3. Flavor Boosters: Experiment with spices like cumin seeds, mustard seeds, or ginger slices.
4. Keep it Fresh: Always use fresh carrots for the crispiest results.
5. Sterilize Properly: This ensures safety and extends shelf life.

Variations to Try

Pickled carrots are incredibly versatile. Here are a few exciting twists you can try:

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1. Spicy Pickled Carrots
   • Add jalapeño slices or extra chili flakes for a fiery kick.
2. Middle Eastern Style
   • Use cumin seeds and a pinch of turmeric for warm, earthy notes.
3. Korean-Inspired
   • Add ginger and a little sesame oil for an Asian twist.
4. Sweet & Tangy
   • Increase sugar to 3–4 tablespoons and add star anise for a slightly sweet pickle.
5. Herbaceous
   • Swap fresh coriander leaves for dill or parsley for different herbal profiles.

Serving Suggestions

• Sandwiches and Wraps: Add crunch and tang to your favorite bread-based meals.
• Rice and Grain Bowls: Brightens up hearty bowls with a refreshing bite.
• Charcuterie Boards: Perfect alongside cheeses, olives, and cured meats.
• Picnic Side Dish: Easy to transport and share.
• Healthy Snack: Enjoy straight from the jar as a guilt-free nibble.

Storage and Shelf Life

• Store in the refrigerator for 3–4 weeks.
• Always use a clean utensil to remove carrots from the jar to avoid contamination.
• If the brine turns cloudy or develops mold, discard immediately.

Final Thoughts

Pickled Carrots with Garlic and Coriander are one of those recipes that prove simple ingredients can deliver extraordinary flavor. They’re tangy, aromatic, and endlessly versatile, making them a great addition to your weekly meal prep or special gatherings. With minimal effort, you get a jar of crunchy, vibrant pickles that can transform everyday meals into something exciting.

Try this recipe once, and you may find yourself making it on repeat—experimenting with different spices, herbs, and vinegars to create your own signature version.

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Pickled Carrots with Garlic and Coriander Recipe

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Cooking Method: Stovetop Cuisine: Mediterranean, Middle Eastern Courses: Appetizers, Snacks

Prep Time 15 mins Cook Time 5 mins Rest Time 24 hrs Total Time 24 hrs 20 mins Difficulty: Beginner

Description

Bright, tangy, and bursting with flavor, these Pickled Carrots with Garlic and Coriander are a simple yet versatile addition to your kitchen. Perfect as a crunchy snack, a flavorful side dish, or a vibrant topping for sandwiches, wraps, and salads, this recipe is quick, beginner-friendly, and naturally healthy. With a balance of sweetness, acidity, and aromatic spices, these pickled carrots will elevate any meal and keep well in your refrigerator for weeks.

Ingredients

Scale

1/2x 1x 2x 3x

For the Carrots

• 500 g carrots (peeled and cut into sticks or coins)
• 4 cloves garlic (sliced thinly)
• 1 tsp coriander seeds (whole)
• 1 small bunch fresh coriander (cilantro, optional, for garnish)

For the Pickling Brine

• 250 ml water
• 250 ml white vinegar (or apple cider vinegar for a fruitier note)
• 2 tbsp sugar
• 1 tbsp sea salt
• 1 tsp black peppercorns
• 1 dried 1–2 bay leaves
• 0 tsp 0.5 red chili flakes (optional, for spice)

Instructions

Prepare the Carrots

1. Peel the carrots and cut them into even sticks or coins. Keeping them uniform ensures they pickle evenly and look neat inside the jar. Slice the garlic thinly for maximum flavor release.

Sterilize the Jar

1. Wash a large glass jar (around 750 ml capacity) in hot soapy water. Rinse well, then sterilize by pouring in boiling water or placing it in a preheated oven at 120°C for 10 minutes. This step ensures long-lasting, safe storage.

Pack the Jar

1. Layer the carrot sticks in the jar vertically for a beautiful presentation. Add garlic slices and coriander seeds as you go. If using fresh coriander leaves, reserve them for later, just before sealing.

Prepare the Brine

1. In a small saucepan, combine water, vinegar, sugar, salt, peppercorns, bay leaves, and chili flakes. Heat gently until the mixture reaches a rolling boil (about 100°C). Stir to dissolve sugar and salt completely.

Pour the Brine

1. Carefully pour the hot brine over the carrots, ensuring they are fully submerged. Tap the jar gently on the counter to release trapped air bubbles. Add fresh coriander leaves on top if using.

Seal and Cool

1. Seal the jar tightly with a lid. Allow it to cool completely at room temperature before transferring it to the refrigerator.

Rest and Enjoy

1. Let the carrots rest for at least 24 hours before tasting—this allows the flavors to fully develop. They will continue to intensify in flavor over the next few days.

Note

Storage: Keep refrigerated. Pickled carrots last for 3–4 weeks if stored properly.

Flavor Variations: Add slices of ginger for warmth, star anise for a sweet-spicy note, or fresh dill for an herby touch.

Spice Level: Adjust chili flakes according to preference. Omit for a mild version.

Serving Ideas: Great as a crunchy side with rice, sandwiches, tacos, or charcuterie boards.

Keywords: quick pickles, healthy snack, homemade pickles, easy recipe