Equipment
Ingredients
Main
- 350 g carrots, very thinly sliced on the diagonal
- 12 g caraway seeds
- 120 ml seasoned rice wine vinegar
- 15 ml sherry vinegar
- 50 g sugar
- 240 ml water
- 10 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 201 kcal
- Protein
- 3 g
- Carbohydrates
- 45 g
- Fat
- 1 g
- Fiber
- 7 g
- Sugar
- 33 g
- Sodium
- 2067 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 647 mg
- Calcium
- 105 mg
- Iron
- 1.5 mg
- Magnesium
- 38 mg
- Phosphorus
- 96 mg
- Zinc
- 0.8 mg
- Vitamin A
- 1462 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 1.3 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.9 mg
- Folate
- 34 mcg
- Water
- 282 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the thinly sliced carrots and caraway seeds into a clean glass jar.
Mix the rice wine vinegar, sherry vinegar, and sugar in a heat-proof mixing bowl.
Bring the water to a boil at 100°C (212°F).
Pour the boiling water into the vinegar and sugar mixture, stirring until the sugar is fully dissolved.
Add the salt to the liquid and stir until no grains remain.
Pour the hot brine over the carrots and caraway seeds in the jar.
Cover the jar and refrigerate for at least 48 hours before serving.
Chef's Notes
- For the best texture, use young, firm carrots and slice them as thinly and uniformly as possible. A mandoline slicer is ideal for achieving consistent thickness, which ensures even pickling.
- Toasting the caraway seeds briefly in a dry pan before adding them to the jar can enhance their aromatic qualities and add a deeper flavor profile to the brine.
- Ensure your glass jar is thoroughly cleaned and sterilized to prevent any unwanted bacterial growth, which can affect the shelf life and safety of your pickles.
- Taste the brine before pouring it over the carrots. Adjust the sugar and salt to your preference – a little more sugar can balance a sharper vinegar, and a pinch more salt can intensify the flavors.
- The longer these pickles marinate, the more developed the flavors will be. While 48 hours is a minimum, they can be delicious for up to two weeks in the refrigerator.
Storage
Refrigerator: 2 weeks — Keep carrots submerged in brine; flavor improves after 5 days.
Troubleshooting
Carrots at the top of the jar are dry or discolored.
Cause: Vegetables were not fully submerged in the brine.
Fix: Discard the exposed pieces; the submerged pieces are safe if no mold is present.
Prevention: Use a small fermentation weight or a clean plate to keep carrots pushed down.
Pickles lack depth of flavor.
Cause: Sampling the pickles too early.
Fix: Return to the refrigerator for another 48 hours.
Prevention: Wait the full 2 days, or ideally 5 days, for the brine to penetrate the carrots.
Cultural Context
While pickling is a global preservation technique, the use of caraway seeds in this context offers a nod to Central and Eastern European traditions where caraway is a common spice. This recipe fuses that earthy, slightly anise-like flavor with the bright tang of rice wine and sherry vinegars, creating a modern side dish that bridges culinary heritage with contemporary tastes.
