Pickled Carrots with Szechuan Peppers

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Pickled Carrots with Szechuan PeppersWho doesn't love pickles? My favorite is mix vegetable pickle and today I've picked carrots for this pickle recipe. Carrots can be pickled quite easily and they're ready for consumption in the minimum time. If Szechuan peppers are not available in your area, you can use dried red chilies without any seeds. In such case, remember to soak these dried chilies in water overnight. Cut thin slices of carrots so that the spices are absorbed well giving you the best results. You can keep this pickle for up to one month in an airtight container. We generally consume it with fried rice and seafood. You can also add zucchini or whole green chilies in this tasty pickle. Let's make this tangy, spicy and delicious carrot pickle.

Pickled Carrots with Szechuan Peppers
Pickled Carrots with Szechuan Peppers

Sharp pickled carrots

Enjoy these spicy and flavorful pickled carrots which are enhanced with hot peppers and select flavoring agents to give it an aromatic and pungent texture.

Preparation Time: 35 minutes
Cooking time: 0 minutes
Servings: 25

  • 850 gm carrots
  • 2 tsp Szechuan pepper powder
  • 5 to 6 tsp lime juice
  • 1/2 tsp chili flakes
  • pinch of white pepper powder
  • 1/2 tsp mustard seeds powder
  • pinch of turmeric powder
  • 1/4 tsp sesame oil
  • 3 tsp white vinegar
  • 1/4 cup extra virgin olive oil
  • salt to taste


  1. Wash all the carrots and peel them.
  2. Cut thin slices and wash again in cold water.
  3. Spread them on a flat tray and let them completely dry.
  4. Take a large glass bowl and add dried carrot slices in it.
  5. Add Szechuan pepper powder, lime juice, chili flakes, white pepper powder, mustard seeds powder, turmeric powder, sesame oil, white vinegar, olive oil and salt in it.
  6. Gently mix with hands until all the ingredients are not applied well on the slices.
  7. Take a dry pickle jar and stuff all the carrot pieces in it.
  8. Close with an airtight lid and place in sunlight for at least a week.
  9. If you can't wait, you can use it after 24 hours.
  10. Serve it in small quantities with your main course meal.


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