Curried Pickled Carrots


photoA few years ago, many restaurants began offering appetizers of homemade pickles. They also starting adding them as condiments and toppings and began making fancier versions as side dishes.

And unlike some food trends that are easy to tire of, I still love pickles. As a home cook, I started pickling not long after I moved to Jackson.

Where I am from, the growing season is longer, so the rush to put away fresh produce wasn’t such as dire. Here, you average only a few weeks per item. Peas come and go almost as quickly as you can shell them. Corn and tomatoes, don’t bother blinking. And cucumbers, zucchini, and squash: Get them in the jars as quickly as you can!

Every year I have my regular pickles that I put away. Thirty pounds of cucumbers (all spicy dill), golden and red beets, and carrots, generally among a few other experiments.

During the winter fresh food drought, I give away pickles as gifts, bring them to dinner parties and use them on almost every salad I make. Every time I open a jar I am thankful for the hours I spent making them all summer.

This year I decided to experiment a bit. The carrots I have put away in the past have tended to be my least favorite pickled carrots. I don’t think I like the way I cut them and they lacked flavor. So, I decided to branch out on how I prepared my pickled carrots this year. Out of nowhere, at the farmers market, I decided on curried carrots.

I researched a few recipes to find a starting point. And the big adjustment I made to my carrots this year was how I cut them. In my salads, I often take those beautiful multi-colored carrots and shave them in with the lettuce. They look pretty that way and are easier to eat. I thought they would be pretty pickled this way, too.

This recipe didn’t take me long to make and yielded five pint jars and a little left over to taste, which I did. They are delicious, and I will for sure make one more round before the short growing season is over. These are delicious alone but would be an amazing topping to a bowl of curry, as a side dish for meat or just thrown into a salad as well.

If you haven’t yet picked up the pickling bug, I suggest you start with these. They didn’t take me too long to prepare (about an hour and a half), and they are really special and unique. I am not sure how long these jars will last around my house as I already want to bust them open.



Curried Pickled Carrots


  • 2 pounds multicolored carrots, peeled shaved into thin strips *see note about how to do this
  • 2 large onions, thinly sliced
  • ½ cup salt
  • Water as needed 
  • 3 tablespoons curry powder
  • ½ teaspoon ground black pepper
  • 2 cups sugar
  • 3 cups white vinegar
  • 2 cups water


  • Place the carrots and onions in a container, add salt and enough water to cover and refrigerate for at least an hour, or overnight if you can.
  • Drain liquid (do not rinse) and set aside.
  • In a large non-reactive saucepan, bring sugar, vinegar, water, curry powder and pepper 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.
  • Process in your preferred method and rest for at least a month, or up to a year.
  • *Using a vegetable peeler, first shave and discard the outer layer of carrots, then continue to peel the carrots into thin strips, rotating the carrot so you shave it on all sides equally.

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Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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