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Pickled Curry Carrots

Pickled Curry Carrots
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Pickled Curry Carrots

pickled-curry-carrots

Guaranteed to be unlike any pickle you’ve tasted before the combination of curry and carrots can’t be beat in these crunchy little pickles. Although we make ours in large matchsticks, you could also slice your carrots into chips to mix up the shapes a little.

2 pounds carrots, peeled cut into 3/8 inch sticks

2 large onions, thinly sliced

½ cup salt

water as needed 

3 tablespoons curry powder

½ teaspoon ground white pepper

2 cups sugar

3 cups white vinegar

2 cups water

Place the carrots and onions in a container, add salt and water enough to cover and refrigerate for 24 hours. Drain liquid (do not rinse) and set aside. In a large non-reactive saucepan, bring sugar, vinegar, water and curry powder to a boil. Add carrots and onions, stir and continue to cook for 3-5 minutes before removing from heat and transferring to glass jars. Cover and refrigerate for 48 hours. Will keep for at least one month in refrigeration.

Ingredients

Directions

Place the carrots and onions in a container, add salt and water enough to cover and refrigerate for 24 hours. Drain liquid (do not rinse) and set aside. In a large non-reactive saucepan, bring sugar, vinegar, water and curry powder to a boil. Add carrots and onions, stir and continue to cook for 3-5 minutes before removing from heat and transferring to glass jars. Cover and refrigerate for 48 hours. Will keep for at least one month in refrigeration.