Parsnip and Carrot Quick Pickles

I used to think that the only way you could use parsnip is boiled and mashed into potatoes. Which, honestly, is *fine* but it is nothing special. Over the years I’ve slowly figured out that they are WAY more versatile than I would have ever expected. One of my favorite (and easiest!) ways to use them is in Parsnip and Carrot Quick Pickles!

Not only do carrots and parsnips look alike, they have a lot of the same characteristics when it comes to working with them as an ingredient. Similarly shaped with the same density they tend to absorb things at about the same rate which is why they are a perfect pair for pickling! The carrots add some sweetness to the parsnip’s earthiness, and they can both hold up to the bolder flavor of apple cider vinegar instead of the sharper flavor of a standard white vinegar. 

One of the questions I get asked most often is how do you use the pickles you make? And the answer to that varies! While I think pickles of any kind should always be welcomed on a grazing board, they have so many more applications! These Parsnip and Carrot Quick Pickles in particular are amazing layered into a hearty sandwich- think a steak or pastrami! They also lend themselves well to many Asian-inspired dishes. I love them mixed into a stir-fry or with soba noodles sautéed with mushrooms!

Parsnip and Carrot Quick Pickle Ingredients

(Makes Two Pint Jars)

For the Brine:

  • 1 Cup Apple Cider Vinegar
  • 1 Cup Water
  • 1 Tbsp Salt
  • 1.5 Tsp Sugar

For the Pickles:

  • 2 Cups Parsnips, Sliced into Batons
  • 2 Cups Carrots, Sliced into Batons
  • 2 Sprigs Rosemary
  • 2 2” Slices Fresh Ginger
  • 1 Tsp Black Peppercorns
  • 4 Cloves Garlic

Parsnip and Carrot Quick Pickle Method

In a small sauce pan on medium heat combine water, apple cider vinegar, salt, and sugar. Bring to a boil and reduce heat to low and stir until all solids have dissolved. 

Peel the parsnips and cut off the top and very end. Slice into medallions then into batons. Place into a small bowl. Repeat the process with the carrots, but you don’t have to peel carrots if you don’t want to! Add the carrots to the parsnips and toss well so as they’re dropped into the jars they are already combined! 

Add half each of the rosemary, ginger, garlic, and black pepper into two jars. Pack the remainder of the space in the jar with the carrot and parsnip batons. 

Pour the still hot brine to fill up each jar. And add a lid to each. Give a good shake and then let cool completely before popping into the fridge.

Let sit at least two hours but ideally a minimum of 24 to let the brine pickle your veggies. Store in the fridge for up to three months!

Parsnip and Carrot Quick Pickles

Winter Produce meets apple cider vinegar’s tang in these flavorful parsnip and carrot quick pickle! Makes two pint jars.
Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish, Snack
Cuisine American
Servings 2 Pint Jars

Ingredients
  

  • 2 Cups Parsnip Sliced into Batons
  • 2 Cups Carrot Sliced into Batons
  • 1 Cup Apple Cider Vinegar
  • 1 Cup Water
  • 1 Tbsp Salt
  • 1.5 Tsp Sugar
  • 2 Sprigs Rosemary
  • 2 2” Slices Ginger Root about 2”x 1/4” thick
  • 4 Cloves Garlic
  • 1 Tsp Black Peppercorns

Instructions
 

  • In a small sauce pan on medium heat combine water, apple cider vinegar, salt, and sugar. Bring to a boil and reduce heat to low and stir until all solids have dissolved. 
  • Peel the parsnips and cut off the top and very end. Slice into medallions then into batons. Place into a small bowl. Repeat the process with the carrots, but you don’t have to peel carrots if you don’t want to! 
  • Add the carrots to the parsnips and toss well so as they’re dropped into the jars they are already combined! 
  • Add half each of the rosemary, ginger, garlic, and black pepper into two jars.
  • Pack the remainder of the space in the jar with the carrot and parsnip batons. 
  • Pour the still hot brine to fill up each jar. And add a lid to each. Give a good shake and then let cool completely before popping into the fridge.
  • Let sit at least two hours but ideally a minimum of 24 to let the brine pickle your veggies. Store in the fridge for up to three months.
Keyword carrot, low waste, parsnip, Pickle, quick pickle, vegan, vegetarian

Some links are affiliate links. All opinions are my own. Photos by Becky Duffyhill

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