Keto Pickled Carrots

Keto pickled carrots are low in carbs and easy to prepare. It’s a quick pickled option and requires only a few basic pantry staples. No canning is required when making this simple, low-carb condiment you can enjoy often. 

Although carrots are the main ingredient in this carrot pickle recipe, they can easily be customized to include other vegetables that are low in carbs.

Since the vegetables do not need to be cooked, the only time spent will be on slicing them and heating the pickling liquid. 

I enjoy quickly pickling my carrots because it doesn’t require any canning skills. If canning intimidates you, a quick pickling option may be what you need instead.

This recipe allows you to pickle your carrots in just 24 hours. It’s a great way to extend the life of your carrots. And since I use organic raw apple cider vinegar in my recipe, it provides you with gut-boosting health. 

Make sure you check out our keto carrot recipes if you are looking for more delicious ways to add carrots to your keto diet. 

Quick pickles are also referred to as refrigerator pickles. And all that means is that vegetables are pickled in a mixture of vinegar, water, salt, and your seasoning of choice.

Because this form of pickling is much faster than that of those that are fermented, the flavor is a little milder. 

Enjoy these crunchy, flavorful pickled carrots any time you want to enhance a dish or include them in a charcuterie starter. Feel free to add them to a salad or party platter or to take them to your next BBQ invite.

Personally, we add them to just about any meal we want to spruce up. 

Keto Pickled Carrots

If you are wondering if you can consume carrots while following a keto diet, let me reassure you that you can. Although carrots are a root vegetable and, therefore, higher in carbs, they can be included in a keto diet as long as you plan your macros correctly. 

The amount of carbs in this keto pickled carrot recipe is minimal. Since the carrots will be cut into carrot sticks, a serving would be anywhere from 3 to 4 carrot cut sticks, with only 3 to 5 net carbs per serving.

This is very doable on a keto diet. Plus, it allows you to boost your beta-carotene, potassium, and calcium intake naturally.

You may disagree with me on this, but I would much rather consume my vitamins and minerals via food whenever possible. 

Herbs And Seasonings

When it comes to choosing what seasonings to add to your keto carrot pickle, go ahead and have some fun customizing.

I used a combination of sea salt, peppercorns, coriander seeds, dried dill, and whole garlic cloves in mine.

You can swap the dried dill for dry or fresh thyme and add mustard seed. Really, the sky’s the limit when it comes to choosing what to flavor your pickle.

Because we like our pickled carrots on the spicy side, I add a couple of sliced jalapeños and whole red chili peppers to our quick pickle.  You can, of course, leave out the peppers altogether or deseed the jalapeño to reduce the spice factor.

I’ve been known to add habanero peppers to my picked keto carrots, and the heat and flavor they provide are a must for those who like adding spice to their foods. 

I also always add whole garlic cloves and sliced onions to my pickled carrots. As far as which onions to use, feel free to use yellow, white, or red onions. They all work well in this quick keto pickle.

Quick Pickle Flavorings

What’s fun about making your own quick pickle is how unique you can make your pickle by simply changing your spices.

From the basic dill flavor to the more exotic flavor profile. The following are some common combinations you can use when making a keto carrot pickle.

• Ginger, turmeric, thyme, and coriander
• Garlic, dill seed, red pepper flakes
• Black peppercorns, fresh dill, garlic cloves
• Use fresh herbs like dill, marjoram, thyme, oregano, and rosemary that hold up well in the pickling process.
• Add fresh, crushed garlic for a more potent flavor or whole cloves for a milder flavor.
• Use dry herbs like dill, thyme, oregano, marjoram, and rosemary. 
• Whole spices like mustard seeds, peppercorns, coriander, and red pepper flakes.
• Use ground spices like turmeric and paprika to add color and flavor.

Easy Brine

I make my brine by using a combination of apple cider vinegar and filtered water. Generally, equal parts of vinegar and water are used.

When it comes to pickling, really any vinegar that isn’t aged or concentrated, like balsamic or malt vinegar, could work. This would include the ability to use white vinegar, rice vinegar, white wine vinegar, and apple cider vinegar.

In fact, you could even use a combination of kinds of vinegar.

Personally, I prefer to use organic raw apple cider vinegar because of its gut-boosting properties. And it’s what I list in the ingredients.

Did you know that when you use apple cider that has “The Mother,” it has strong antiviral benefits? In fact, it’s packed with enzymes, probiotics, and even proteins, all of which help in balancing the gut flora. 

My recipe calls for 1 1/2 cups of apple cider vinegar, 1 1/2 cups of filtered water, and 10 fresh whole garlic cloves that are gently heated to a low simmer for about 5 minutes. I then add to my brine, salt, peppercorns, coriander seeds, and dried dill.

Simmering for at least 5 minutes on low ensures that the salt has completely dissolved and that the garlic tenderizes and infuses the brine.  

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

How To Do A Quick Keto Carrot Pickle

You will need the following materials and ingredients to make this easy keto carrot pickle:

• Two 16-oz Mason jars or four 8-oz jars
• Filtered water
• Raw organic apple cider vinegar
• Himalayan pink salt
• Peppercorns
• Coriander seeds
• Whole garlic cloves
• Onion
• Jalapeños
• Whole red chilies
• Dried Dill

Keep in mind that when pickling, you want to ensure that you are using the freshest vegetables. Vegetables that are bruised should be used in your cooking instead. 

It’s important that you start the pickling process by first washing with hot soapy water your mason jars and lids.

After you rinse your jars, make sure they are completely dry before you add your vegetables. My recipe makes enough for two 16-oz Mason jars or four 8-oz jars.

Then, wash all the vegetables you will be adding to your pickle. Next, peel your carrots and cut them lengthwise into sticks that accommodate your mason jar size. Slice your choice of red, white, or yellow onion thinly.

If adding jalapeños, wash, deseed, and slice lengthwise. 

Once your vegetables are prepped, pack them into your jars. Note that if you are using 8 oz mason jars, you may need to cut your carrots further to comfortably fit them into the jars. 

Next, pour the brine into the jars to completely cover the vegetables. Allow the jars to cool for at least one hour before adding the lids and storing them in the refrigerator. 

Although you could enjoy your pickled keto carrots immediately, I encourage you to wait at least 24 hours to allow the flavors to develop. It’s important to note that the longer you allow your vegetables to pickle, the more the flavor will develop.

You can store your pickle in your refrigerator for up to 2 months. 

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I invite you to read our article are carrots keto to learn more about why we choose to include carrots in our keto diet.

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