Fermented Pickled Carrots

| 12/7/2020 5:38:00 PM

Fermented Pickled Carrots

This is closed jar pickle that ferments under pressure, carbonating the pickling liquid and keeping out that mustiness that comes from oxygen contact (not bad, just not this pickle.)

These carrot pickles are crisp, sour, salty and a little funky, packed with probiotic goodness from the wild fermentation. Best yet, they require no hot water bath cooking, just the patience to let them ferment. When I’m overwhelmed with summer produce (like this giant box of carrots!), these pickles are a welcomed, easy task. I just have to pack the jars, pour over the brine, crank down the lid and wait. 

Freshly dug carrots.


  • 4 cups sliced carrots
  • 3 tbs kosher salt
  • 3 1/2 cups water
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 2 cloves garlic
  • 2-4 fresh or dried hot peppers
  • 1 quart jar with lid (bail top is best, but canning jar will also work)


1. Add spices, garlic, hot peppers and carrots to the jar. 

2. Heat the water to a boil and add the kosher salt, stirring to dissolve.

12/29/2020 5:20:21 PM

Won't the hot brine kill the needed microbes and bacteria on the skin of the vegetables? I've always used room temperature liquid for my ferments.

12/10/2020 4:47:47 PM

What brand of kosher salt? Morton's and Diamond Crystal have different-sized crystals. Consequently, you get a different weight of salt from a given volume. If you don't want use brand names, Please specify the weight of salt. For that matter, giving the weight of salt to be used would accommodate using other salts, e.g., sea salt, canning and pickling salt, other brands of kosher salt, etc.

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