This spicy shredded carrot relish is a vibrant, flavor-packed homemade condiment made with fresh carrots, peppers, garlic, herbs, and aromatic spices. Preserved in jars, it’s perfect as a side dish, sandwich topping, or pantry staple. The bold orange color and glossy texture suggest a lightly cooked or fermented mixture that balances sweetness, heat, acidity, and umami.
Popular across Eastern European, Asian, and Middle Eastern kitchens, this type of carrot preserve is valued for its long shelf life, health benefits, and versatility. Whether served with grilled meats, rice dishes, flatbreads, or eaten straight from the jar, this recipe delivers intense flavor with simple ingredients.
This recipe is ideal for anyone searching for homemade pickled carrots, healthy vegetable preservation, probiotic foods, or budget-friendly meal prep ideas.
Ingredients
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2 kg (about 4.5 lb) fresh carrots, peeled and shredded
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3 medium bell peppers, finely chopped
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2–3 hot chili peppers (adjust to taste)
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1 full head garlic, minced
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½ cup vegetable oil (sunflower or olive oil)
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½ cup white vinegar (5%)
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2 tbsp sugar (or honey for a natural option)
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1½ tbsp salt (adjust to taste)
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1 tbsp paprika
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1 tsp ground black pepper
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1 tsp coriander powder (optional)
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½ cup finely chopped parsley or cilantro
Instructions
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Prepare the vegetables
Wash, peel, and shred the carrots using a coarse grater. Finely chop bell peppers, chili peppers, and herbs. Mince the garlic. -
Mix the base
In a large bowl, combine shredded carrots, bell peppers, chili, garlic, and herbs. Toss well until evenly distributed. -
Cook the marinade
In a saucepan, heat the vegetable oil over medium heat. Add paprika, black pepper, coriander, sugar, and salt. Stir gently for 30–40 seconds until fragrant. -
Add vinegar
Remove from heat and carefully stir in the vinegar. This step preserves flavor and ensures food safety. -
Combine and soften
Pour the hot marinade over the carrot mixture. Mix thoroughly. The carrots will soften slightly while retaining texture. -
Jar and store
Transfer the mixture into sterilized glass jars, pressing down to remove air pockets. Seal tightly. -
Resting time
Let the jars rest for 24–48 hours in the refrigerator before eating. Flavor improves over time.
Storage Tips
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Refrigerated: lasts up to 2 months
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Properly sealed and heat-processed: 6–12 months
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Always use clean utensils to avoid contamination
Serving Suggestions
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As a side dish for grilled chicken or fish
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Inside sandwiches, wraps, or burgers
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Mixed into rice, couscous, or noodle bowls
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Served alongside kebabs, dumplings, or flatbread
Health Benefits
This carrot relish is rich in:
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Vitamin A and beta-carotene
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Antioxidants
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Gut-friendly compounds (especially if lightly fermented)
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Low-calorie, fiber-rich nutrition
It’s a great option for people searching for healthy homemade pickles, vegan side dishes, or fermented vegetable recipes.
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Frequently Asked Questions (Related Queries)
1. Is this a fermented carrot recipe or vinegar-based pickle?
This version is vinegar-based, but it can be adapted for natural fermentation by omitting vinegar and allowing it to ferment at room temperature for 3–5 days.
2. Can I make this recipe without oil?
Yes, but oil enhances flavor and shelf life. Without oil, consume within 1–2 weeks.
3. Are pickled carrots healthy?
Absolutely. They are rich in vitamins, antioxidants, and can support digestion when naturally fermented.
4. How spicy is this carrot relish?
Heat level depends on the chili peppers used. You can reduce or increase spice easily.
5. Can I sell this as a homemade food product?
Check local food safety and cottage food laws before selling preserved foods.
