Pickled carrot

Carrots have been around for centuries and were first cultivated in Central Asia. The earliest recorded recipes for pickled carrots date back to the 14th century. These recipes were likely created as a way to preserve carrots during the winter months.

Pickled carrots were mentioned in an English cookbook in 1550. The recipe called for the carrots to be boiled in vinegar and then spiced with pepper, ginger, and cloves. This pickling method was likely used to preserve the carrots for a longer period of time.

In the 18th century, pickled carrots began to be made with sweeteners such as sugar and honey. These sweet pickled carrots were often served as a side dish or dessert.

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Recipes

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Spicy Pickled Carrots

  • vietnamese fish sauce
  • scotch bonnet pepper
  • serrano pepper
  • brown sugar
  • apple cider vinegar
  • rice vinegar
  • onion
  • carrot
  • salt
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Pickled Carrots

  • salt
  • black peppercorn
  • red pepper flake
  • allspice berry
  • garlic
  • rice vinegar
  • water
  • carrot
  • sugar
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Caraway Pickled Carrots

  • apple cider vinegar
  • salt
  • black peppercorn
  • coriander seed
  • ch orange zest
  • carrot
  • caraway seed
  • sugar
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Pickled Carrots

  • sugar
  • salt
  • champagne vinegar
  • fennel seed
  • garlic
  • jalapeño
  • ginger
  • carrot juice
  • carrot

Ingredient Breakdown

 
carrot
salt
sugar
garlic
water
black peppercorn
rice vinegar
coriander seed
white vinegar
apple cider vinegar
onion
ginger
cumin seed
jalapeño
vietnamese fish sauce
scotch bonnet pepper
serrano pepper
brown sugar
green chile
lime juice
bay leaf
honey
chile pepper
white wine vinegar
chiles de arbol
black pepper
cumin
oregano
vegetable oil
shallot
red
tarragon
rice wine vinegar
pepper
red thai chile
parsley
cilantro
almond
lemon juice
tahini
olive oil
ice
white balsamic vinegar
red pepper flake
allspice berry
ch orange zest
caraway seed
heatproof
champagne vinegar
fennel seed
carrot juice

Insights

Staple Ingredients

  • carrot 50%
  • salt 50%

Rarey Ingredients

  • carrot 50%
  • salt 50%