Ingredients for Shaker Style Pickled Carrots
- Raw Carrot
- 1/2 medium yellow onion, thinly sliced
- 1 cup apple cider vinegar
- Olive Oil
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- Cinnamon
- Celery Seed
- Ground Ginger
- Ground Cloves
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How to Make Shaker Style Pickled Carrots
- In a medium saucepan, combine the sliced carrots and onions with the apple cider vinegar. Bring to a simmer over medium heat.
- Cook for 8-10 minutes, or until the carrots are tender-crisp but still firm. Be careful not to overcook.
- Remove the carrots and onions from the saucepan using a slotted spoon. Immediately rinse under ice-cold water to stop the cooking process and set aside.
- In the same saucepan, stir in the sugar, salt, peppercorns, and mustard seeds. Bring to a boil, stirring until the sugar dissolves completely.
- Reduce the heat to low and add the dill sprigs. Gently return the carrots and onions to the saucepan.
- Simmer for 10 minutes, allowing the flavors to meld.
- Remove from heat and let the carrots cool completely in the pickling liquid.
- Once cooled, transfer the carrots and onions to an airtight container. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
- Serve chilled, using a slotted spoon to drain excess liquid before enjoying.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
121g
Fat
1g
Carbs
12g