Why would you want pickled carrots? Well, let me tell you they are fabulous! I was not too sure how I would use them other than eat them right out of the jar. I did find some really awesome recipes that I already use to add them to. In place of where you might put carrots in a salad perhaps?
These pickled carrots are really good in a salad! Think of a cold salad like pasta salad. Oh it is so good. Here is the link to my macaroni salad recipe. Adding the carrots to this salad worked out so well for me!
I have been using Fermentools to ferment with. I am loving them so far. I have fermented several batches already! I had no idea that fermentation could be this easy! I can make big batches or small ones with Fermentools. Of course if you want to do many batches at a time it is better to buy set of 6 or 12. You can also buy larger canning jars to increase batch size. I love using half gallon sized mason jars. I love fermenting because the possibilities are endless. My tummy seems to love the fermented food too!
The tools you will need…
- Wide mouth jars – this recipe will fill two pint jars or one quart jar.
- Set of fermentools. I recommend buying a set of at least six.
- Wash all of your tools before hand in warm soapy water.
- 2.5 cups Carrots, sliced
- 1 Tbsp and 1.5 tsp Himalayan Powder Salt
- 1/4 tsp Pickling spices *optional
- 1 Quart, filtered water
- Make a 2% Brine using the water and the salt. In a measuring cup pour in the water, mix in the salt until dissolved.
- Rinse and then slice the carrots.
- Place carrots in jars
- Pour the brine over the carrots.
- You could add pickling spice if you like, or add nothing. They are tasty either way!
How to finish
I am using Fermentools so I place the glass weight inside over top all of the contents. Pushing down and squishing everything together really well. Make sure to have enough brine so that all the vegetables are covered!
Place the rubber gasket on the underside of the stainless steel lid. Then place the rubber stopper in the hole.
Now, put the airlock into the hold in the rubber stopper.
Store your ferment in a place away from light.
How long to ferment?
Make sure to store ferments away from light. A pantry is a great place to store them!
I fermented my carrots for about 5-6 days. Each ferment will differ, because it’s all about environment. Even with an airlock. Simply because one big factor is the temperature of the room. Cooler temps will slow down the ferment, and hotter temps will speed up the process. I believe it should not be any hotter than 75ºF.
I like to give my ferments a taste after about 3 or 4 days. Then depending on the taste I may taste day 5 or day 6 to see if they are ready yet.
When they are ready, you can put in a stopper with no hole, or you can replace the lid with the original that comes with the jar, that has no hole in it, place the ring back on, and place it in the refrigerator.
Some people say that the taste gets better after it is refrigerated for about a week. This might be dependent on what you are fermenting, but I did notice one ferment that I did got much better after the initial week!
This is what they look like after they are fermented. The beautiful colors of the carrots end up changing a bit. They are are mix between orange and pink. Still very beautiful!
Macaroni Salad recipe…
I promised that I would link over to a recipe for Macaroni salad using these fermented carrots! I loved putting them into this salad I have made many times before. I gave it a little zing. The crunchy zingy carrots are the perfect thing for this recipe!
Let Me Know What You Think
I would love to know what you think, Please leave me a comment or a question below… Thank you for visiting. 🙂