Savory Sunday: Quick Pickled Carrots

 By Anastazja Kolodziej

Want the tangy taste of pickles with your lunch, but don’t have any at home? All you need is a handful of carrots and some reserved pickle juice to pickle your own carrots in only a few hours. In this recipe, we used ‘Oxheart’ and ‘Purple Sun’ Carrots we grew in our community garden plot.

Ingredients:
  • Carrots
  • Water, enough to cover ½ inch of the bottom of your jar
  • Pinch of salt
  • Pickle juice (from pickles you like)

Steps:
  1. Wash, peel and chop the carrots.
  2. Put them into a jar with the water and salt, then boil them in the microwave for about 1 minute.
  3. Once the carrots are softer (they should have some give but not be too squishy), pour the water out.
  4. Pour pickle juice into the jar, enough to submerge the carrots properly. Let them sit for at least an hour.
  5. I started pickling my carrots in the morning, so they pickled for about 4.5 hours before I ate them. However, I liked their taste already by the 2 hour mark.
  6. If you have some carrots left over, keep them in their jar in the refrigerator. They will stay good for a couple of weeks. 
Note: I used a handful of baby carrots to make one side dish’s worth of pickled carrots; if you are making more, increase the microwave and pickling times. 
“Savory Sunday” is a weekly summer blog series with seasonal recipes from the garden.
About the Author:
 Anastazja Kolodziej is a rising senior at the University of Maryland, double majoring in multiplatform journalism and the classics (Ancient Greek and Latin). On campus, she serves as an assistant managing editor at The Diamondback.