These bread and butter pickled carrots are the perfect combination or sweet and tangy, and the ultimate refrigerator pickle for bread and butter pickle lovers.
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Pin ItIf you’re a fan of these, you’ll also love bread and butter pickled eggs and this classic refrigerator bread and butter pickle recipe.
Pickled Egg Recipes
Bread and Butter Pickled Eggs
Pickle Recipes
Bread and Butter Refrigerator Pickles
Bread and Butter Pickled Carrot Ingredients
How to Make Bread and Butter Pickled Carrots
- Prep the Carrots. Slice your carrots into thin sticks and pack into jars with mustard seeds, celery seeds, and red pepper flakes.
- Make the Bread and Butter Pickle Brine. Simmer the white vinegar, apple cider vinegar, granulated sugar, brown sugar, and salt until dissolved.
- Add Everything to a Jar. Pour hot brine over carrots, seal, and cool. Refrigerate at least 48 hours (best after 1-2 weeks).
Bread and Butter Pickled Carrots Uses
- Use them in slaws: My favorite is in coleslaw!
- Add them to pasta salads: Elevate your pasta salads to the next level.
- On sandwiches: Especially bahn mi’s!
- On tacos: These bread and butter pickled carrots are incredible in carnitas tacos, grilled chicken tacos and steak tacos.
- With Asian food: I love these pickled carrots with asian food, like with these asian grilled chicken thighs.
- In salads: Yummy in pretty much any salad that would be good with carrots.
P.S. If you want to make a more classic carrot pickle recipe, try this: https://nurturedhomes.com/pickled-carrots
Pickled Carrot Recipes
Quick Pickled Carrots
Pin this now to find it later
Pin ItBread and Butter Pickled Carrots
These bread and butter pickled carrots are the perfect combination or sweet and tangy, and the ultimate refrigerator pickle for bread and butter pickle lovers.
Equipment
- 2 medium 16oz jars
Ingredients
- 1 ½ pound carrots, peeled
- 1 ½ cup white vinegar
- ¾ cup apple cider vinegar
- 1 ½ cup granulated sugar
- 1/3 cup brown sugar
- 1 tbsp kosher salt
- 2 tsp mustard seeds
- 1 ¼ tsp red pepper flakes
- ¾ tsp celery seeds
Instructions
- Slice the carrots using a mandoline slicer into thin sticks.
- To make the brine, add the white vinegar, apple cider vinegar, granulated sugar, brown sugar and salt to a pot.
- Stir to combine.
- Bring to a simmer over medium low heat.
- Cook until dissolved.
- Remove from the heat.
- Pack the carrots, red pepper flakes, celery seeds 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.
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