Basic Healthy Recipe

Pickled Carrots

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(2 votes)
Pickled Carrots

Pickled carrots - Optimal filling side dish

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Health Score:
67 / 100
15 min.
ready in 2 h.
Ready in

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Nutritional values

Carrots have the dietary fiber pectin in their luggage. This swelling agent acts as food for our beneficial intestinal bacteria. In addition, the orange-colored vegetable scores with plenty of beta-carotene, a precursor of vitamin A. The fat-soluble vitamin is indispensable for healthy eyes, among other things.

When filling, the vegetables are alternately layered with herbs, garlic and spices before adding the sour or salty broth. This gives each area approximately the same flavor. Then the container is sealed airtight and placed in already heated water for a certain time (depending on the food) to boil down; this way, germs don't stand a chance. For a more intense taste, the contents of the jars should be left to infuse for 1-2 weeks. By the way: This type of preservation creates an overpressure due to the expanding air in the jar, which forms a vacuum after cooling, which makes the ingredients last longer. The pickled carrots can be stored in a dark and cool place for up to six months.

1 serving contains
(Percentage of daily recommendation)
Calorie57 cal.(3 %)
Protein1 g(1 %)
Fat0 g(0 %)
Carbohydrates12 g(8 %)
Sugar added12 g(48 %)
Roughage3.1 g(10 %)
Vitamin A1.6 mg(200 %)
Vitamin D0 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin K15.1 μg(25 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.2 mg(14 %)
Folate17 μg(6 %)
Pantothenic acid0.3 mg(5 %)
Biotin5 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4 mg(4 %)
Potassium368 mg(9 %)
Calcium23 mg(2 %)
Magnesium15 mg(5 %)
Iron0.4 mg(3 %)
Iodine3 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0 g
Uric acid17 mg
Cholesterol0 mg
Complete sugar12 g


36 ozs carrots
4 garlic cloves
4 sprigs rosemary
4 ozs white wine
10 ozs White vinegar
4 ozs Raw cane sugar
5 tsps salt
2 Tbsps Lime juice
2 bay leaves
1 tsp black peppercorns
How healthy are the main ingredients?
carrotrosemarygarlic clovesalt

Kitchen utensils

4 Jars à 500 ml

Preparation steps

Pickled Carrots preparation step 1

Clean carrots, peel and leave whole or cut in half lengthwise, depending on thickness. Peel garlic. Wash rosemary sprigs.

Pickled Carrots preparation step 2

Bring wine, vinegar, 20 ounces of water, sugar, salt, lime juice, garlic, bay leaves, rosemary, and peppercorns to a boil. Add carrots and cook over medium heat for 5 minutes so that they still have a bite.

Pickled Carrots preparation step 3

Lift carrots and other ingredients out of the broth and pour into 4 sterilized canning jars. Pour the broth over the carrots and cover them well.

Pickled Carrots preparation step 4

Close jars and place in a pot with water to boil down. Cover the jars and boil at 100 °C / 212 ˚F for 90-minutes. Remove from water and allow to cool.