Carrot Pickle
A vibrant and tangy carrot pickle with sweet and sour flavors, perfect as a side or condiment for a variety of dishes, appealing to those who enjoy tangy preserves.
Ingredients
Instructions
- Pare and cut the carrots into desired pieces.
- Cook the carrots until firm but not soft.
- While the carrots are cooking, in another saucepan, add tomato soup, vinegar, and sugar.
- Cook the sauce over medium heat until it thickens.
- Drain the hot carrots.
- Combine the carrots with sliced onions and green peppers in a dish.
- Pour the thickened sauce over the carrot mixture.
- Let stand in the refrigerator overnight before serving.
Tips & Substitutions
For a spicier version, consider adding crushed red pepper flakes or a dash of hot sauce to the sauce mixture. If you're out of tomato soup, you can substitute it with crushed tomatoes or tomato paste mixed with a little water. Ensure the carrots remain crunchy; overcooking can make them mushy. This pickle recipe pairs beautifully with Sauteed String Beans.
Serving Suggestions
Serve this vibrant carrot pickle as a tangy side dish at barbecues or alongside sandwiches to add a refreshing crunch. It also works well as a topping for salads or grain bowls. For a complete meal, pair it with grilled chicken or fish. This dish also complements the flavors of Red Beet Pickles beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to one week. The flavors will continue to develop over time. To serve, simply take out the desired amount and enjoy cold, or let it come to room temperature for the best flavor. Avoid reheating as it can alter the texture of the carrots.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Pickle contains roughly 305 calories, with 6g protein, 61g carbohydrates, and 5g fat. It is an excellent source of vitamin C (117% of the Daily Value), vitamin A (117% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of iron and protein. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! You can substitute carrots with other crunchy vegetables like cucumbers or radishes for a different twist. Just adjust the cooking time based on the vegetable's firmness. Pickling various vegetables can create a colorful and flavorful medley that is perfect for any occasion.
How long does the pickle last in the fridge?
The carrot pickle can last up to one week in the refrigerator when stored properly in an airtight container. The flavors will deepen and improve over time, making it a great make-ahead option for parties or gatherings.
Is this recipe suitable for a vegan diet?
Yes, this carrot pickle recipe is completely vegan! All the ingredients used, including the tomato soup and vinegar, are plant-based. It's a great addition to any vegan meal or can be enjoyed as a snack on its own.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).