Carrot pickle with thyme and whiskey

November 9, 2020Gluten-free Kitchen
Gluten-free carrot pickle with thyme and whiskey

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 1 jar of 800 ml

This carrot pickle with thyme and whiskey is super delicious! Pickling is a great way to preserve carrots from the garden or leftover in the fridge! Any type of carrot can be used for pickling. The carrot should be bright colored and free of blemishes and soft spots. These pickles are a great side dish and delicious in salads.

A few tips for pickling:

  • Use pickling salt or sea salt – Table salt contains iodine and anti-caking agents that can darken pickles and cause cloudiness and residue in your jars.
  • Use vinegar with at least 5% acidity
  • Make sure to sterilize the jars before using

The pickled carrots make a great gift for any pickle lover.

Print Recipe

Carrot pickle with thyme and whiskey

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Serves: 1 jar of 800 ml

Ingredients

  • 500 g carrots
  • 200 ml vinegar, (apple)
  • 350 ml water
  • 2 tbsp whiskey
  • 1 tsp thyme
  • 2 tsp salt
  • 2 tsp honey
  • 1 tsp cinnamon
  • 2 bay leaves

Method

  • 1)

    Clean the carrots, peel and trim the ends. Slice the carrots into pieces of about 1 centimeter.

  • 2)

    Bring the vinegar, water, honey, salt, whiskey and spices to the boil in a large pot (Leave the whiskey out when cooking for kids). Let boil for about 5 minutes. Then add the carrots and simmer for another 2 minutes.

  • 3)

    Add the vegetables to the sterilized jar (800 ml) and press slightly. Then pour the boiling vinegar-herb liquid on top, till about one centimeter under the lid. Move the jar carefully to get the air bubbles out from underneath.

  • 4)

    Tighten the screw-on lid and put the jar upside down and let them cool down for half an hour. Then turn the jars back up and leave to cool completely. The lid of the jar will seal by itself while cooling down. This jar will be pulled vacuum.

  • 5)

    Leave the jar with the carrot pickles for at least two weeks before eating them, this way the flavors will have time to develop. The pickle will keep well in the cellar or fridge for at least 6 months, probably longer. Once you open a jar, keep it in the fridge and consume within a week.

Nutrition

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