If you’re looking for a perfectly tangy pickled carrots that are as beautiful as they are delicious, give this easy beet juice pickled carrot recipe a try! All you need is carrots, vinegar (of your choice), and a couple of pantry staples.
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Pin ItWhy You’ll Love This Recipe
- They’re addictive: These beet-juice pickled carrots are crunchy, sweet, tangy and earthy. The best of of what both carrots and beets have to offer.
- They’re gorgeous: The deep red color and thin juilenne cut adds a vibrancy and gourmet touch to any dish.
- They’re really good with both Asian food and Mexican food: Equally good with stir frys and Asian noodles as they are on a taco or torta.
If you love beet pickled things, you’ll also love these pickled eggs and this pickled beet recipe.
Pickled Egg Recipes
Beet Pickled Eggs
Pickle Recipes
Pickled Beets
Beet Juice Pickled Carrot Ingredients
How to Make Beet Juice Pickled Carrots
- Slice the Carrots. Use a mandoline slicer for beautifully thing, julienne carrots.
- Cook Up the Pickle Brine. Add the vinegar, salt and sugar to a small pot. Bring to a boil then simmer until the sugar and salt are dissolved. Cool.
- Add Beet Juice. Once the brine is cooled, add in your beet juice.
- Add Everything to Jars. Add the carrots to your jars, then pour over the brine until the carrots are covered (leaving a 1/2″ empty headspace above the juice).
More Good Pickled Carrot Recipes
P.S. If you love beets, you’ll also love this easy beet salsa: https://nurturedhomes.com/beet-salsa
Salsa Recipes
Beet Salsa
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Pin ItBeet Juice Pickled Carrots
These easy, tangy and beautiful beet juice pickled carrots are just to-die-for and go incredible well with grilled meats, in salads and on tacos and sandwiches.
Equipment
- 2 medium 16oz jars
Ingredients
- 1 ½ pounds carrots, peeled
- 1 ½ cups apple cider vinegar
- 1 ½ cups fresh beet juice
- ½ cup granulated sugar
- 1 tbsp kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
Instructions
- Slice the carrots using a mandoline slicer into thin sticks.
- To make the brine, add the vinegar, salt and sugar to a pot.
- Stir to combine.
- Bring to a simmer over medium heat.
- Cook until dissolved.
- Remove from the heat.
- Add the beat juice and stir to combine.
- Pack the carrots, black peppercorns and mustard seeds into two 16oz jars.
- Pour the brine over the carrots, leaving 1/2″ of headspace.
- Close each jar with a nonreactive lid.
- Gently rotate to move the seasoning around.
- Allow to cool to room temperature then refrigerate until needed.
- Allow the carrots to pickle for at least 48 hours before eating, preferably around 1-2 weeks for better flavors.
Nutrition
Serving: 1gCalories: 24kcalCarbohydrates: 5gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 233mgPotassium: 79mgFiber: 1gSugar: 4gVitamin A: 3553IUVitamin C: 1mgCalcium: 9mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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