About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Carrot Cake | Main | Leftover Roasted Carrot Risotto »

Spicy Pickled Carrots

By Kim

I like carrots. I really do. Even as a child I used to eat them all the time ... raw. Sometimes, for the Jewish holidays, we'd have them glazed with sugar or honey. They were always in our matzo ball soup too. At Thanksgiving, Mom made her amazing carrot muffins (I make them now). And just last weekend I made an amazing Carrot Sheet Cake. Yet, when it came time to come up with a recipe that featured carrots, I was at a loss. Completely uninspired.

Palma made muffins, Sandi a carrot cake, Ruth the soup (though I have to admit, in the past, I've never been much a fan of carrot soup), what was left? Palma suggested a carrot salad and I turned that idea over in my mind for a morning, then it hit me, pickles!

On Weight Watchers, sometimes it's hard for me during "cocktail hour" that time of day, before dinner, when we might put out some noshes to nibble with a pre-dinner drink. Years ago I discovered jars of pickled green beans and pickled okra at Whole Foods that I now keep on hand to munch on pre-dinner, so I thought why not pickled carrots? And I love spicy, so it seemed only natural.

Now, I am a canner (though I haven't really canned anything this season) but for the purposes of this challenge, I really didn't want to get so involved (remember, I told you I was uninspired), so instead I opted for a jar in the fridge. I checked my Ball Blue Book, just to get an idea of measurements and stuff and came up with these ingredients, which I actually had on hand.

pickled carrot ingredients


1C water
1C Cider Vinegar
1.5T kosher salt
.5t - 1t dried crushed red pepper (honestly, I can't remember what I used but they're darn spicy!)
12 strips of peeled, fresh GINGER (I used a carrot peeler to get the strips)
3/4 - 1lb carrots, peeled, quartered, and sized to fit into a 1pt Canning Jar
1 jalapeno pepper

spicy pickled carrots


1. Blanch the carrots for like 15 seconds in boiling water, drain.
2. Place the carrots, ginger and jalapeno into the jar.
3. Bring the water, cider vinegar, crushed red pepper and salt to a boil.
4. Pour hot liquid into the jar, leaving about 1/2" of head space.
5. Put the lid on and store in the refrigerator for a couple of days to meld the flavors.

That's it! Easy peasy and these are delicious! Spicy (but you can adjust that accordingly by the amount of crushed red pepper you use). I even ate a ginger strip and liked it this way. I'm totally making these again and will probably can a bunch too (maybe I'll post and update to this when I do that with the canning instructions).

spicy pickled carrotsSpicy Pickled Carrots

And for my Weight Watcher peeps, yeah, I can put this in the recipe builder, and maybe it will tell me 1 point for the jar or something but really, come on, they're pickles! I'm going with zero points plus for this baby!

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Comments (5)

YUM - I love pickled carrots.

I was going to roast some carrots but I'm now leaning towards a carrot risotto.


Kim, I think this is brilliant. I am going to make pickled carrots. In fact, this week!



Pickled carrots are an inspired idea indeed...love pickled veggies, those little carrot pieces are always the first to go in my bottled jardiniere. Thanks for the recipe, I will try this soon.

These sound so good. I think I need to try my hand at making and canning some. Carrots grow really well in Alaska, and store well, so are one of the few local things I can get for months after the season is over.

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This page contains a single entry from the blog posted on November 4, 2011 6:14 AM.

The previous post in this blog was Carrot Cake.

The next post in this blog is Leftover Roasted Carrot Risotto.

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