Spicy Pickled Carrot Vegetable Salad (Jarred)
Yield
About 4–5 medium jars (500 ml each)
Time
Prep: 25 minutes
Cook: 25 minutes
Total: ~50 minutes
Ingredients
Vegetables
2 kg (4½ lb) carrots, grated or julienned
2 medium onions, thinly sliced
1 red bell pepper, thinly sliced (optional but common)
1 green bell pepper, thinly sliced
1 small chili pepper, finely chopped (optional)
Marinade
250 ml (1 cup) vegetable oil
200 ml (¾–1 cup) white vinegar (5%)
3 tbsp sugar
2 tbsp salt
3 tbsp tomato paste
4 cloves garlic, minced
Seasoning
1 tsp black pepper
1 tsp paprika
½ tsp chili flakes (optional)
1 tsp ground coriander (optional but excellent)
3 tbsp chopped parsley or dill
Instructions
1. Prep the Vegetables
Grate or julienne the carrots.
Slice onions and peppers thinly.
Place everything in a large mixing bowl.
2. Make the Marinade
In a saucepan, combine:
Vegetable oil
Vinegar
Sugar
Salt
Tomato paste
Garlic
All spices
Bring to a gentle boil, stirring until sugar dissolves.
Simmer 3–4 minutes, then remove from heat.
3. Combine
Pour the hot marinade over the vegetables.
Mix thoroughly so everything is evenly coated.
Add chopped herbs and mix again.
4. Cook Lightly (Important for Storage)
Transfer mixture to a large pot.
Cook on medium heat for 10–15 minutes, stirring.
Vegetables should soften slightly but stay textured.
Color should turn deep orange-red.
5. Jar It
Sterilize jars and lids.
Pack the hot salad tightly into jars.
Press down to remove air pockets.
Seal immediately.
6. Storage Options
Refrigerator (no canning):
Cool completely
Store up to 3 weeks
Pantry (water-bath canned):
Process sealed jars in boiling water 15 minutes
Cool and store up to 9–12 months
Flavor Profile
Sweet + tangy 🧡
Garlicky and savory
Mild heat (adjustable)
Perfect balance for meats, potatoes, or bread
Serving Ideas
As a cold side dish
On sandwiches or burgers
With rice or grilled meat
Mixed into pasta or grain bowls
Pro Tips
Want it spicier? Add chili oil or more fresh chili
Want Korean-style? Add soy sauce + sesame oil
Want crunchier? Cook only 8–10 minutes
Want sweeter? Add 1 extra tbsp sugar
