Pickled Carrots with Garlic and Coriander Recipe

Prep Time 15 mins
Cook Time 5 mins
Rest Time 24 hrs
Total Time 24 hrs 20 mins
Cooking Method:
Cuisine: ,
Courses: ,
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
    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. 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.
    2. Sterilize the Jar
  2. 2
    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.
    3. Pack the Jar
  3. 3
    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.
    4. Prepare the Brine
  4. 4
    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.
    5. Pour the Brine
  5. 5
    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.
    6. Seal and Cool
  6. 6
    Seal the jar tightly with a lid. Allow it to cool completely at room temperature before transferring it to the refrigerator.
    7. Rest and Enjoy
  7. 7
    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
Read it online: https://petitepanini.com/recipe/pickled-carrots-with-garlic-and-coriander-recipe/