Portuguese Easy Pickled Carrots with Green Olives

I love this kind of quick pickle, I really do. There’s something almost therapeutic about throwing a handful of simple ingredients together to get a yummy snack. Carrots, olives, garlic, a splash of vinegar, done. The recipe practically makes itself, but sure, I’ll write it down for you, i’m a good chap 😉

Now, as I always say, if you’re after pickles that will last you months, just grab a jar from the store, honestly. Homemade pickles like these are meant to be enjoyed over a short stretch of time, and it really doesn’t make sense to risk your health over a snack, however delicious it might be hehehe. These are quick pickles, casual pickles, fridge pickles, the kind you make and snack on and finish in a few days.

And let me tell you, this one is a good one. Tender carrot rounds, briny green olives, a little kick from the garlic and paprika, all tied together with olive oil and vinegar. You throw it in the fridge overnight and the next day you’ve got something genuinely craveable sitting right there waiting for you. Honestly, the hardest part is not eating it all straight away 😉 Let’s check the recipe!

Portuguese Easy Pickled Carrots with Green Olives

Servings: 4
Time: 15mins
Difficulty: Easy
Rating: ★★★★★
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Cheap+quick+easy homemade pickles with carrots, olives, and garlic. Ready in 15 minutes, impossible to stop snacking on. ;D

Ingredients

Carrots – 3 large
Green Olives – 80g (already cured in a jar)
Garlic – 2 cloves
Olive oil – 1 Tablespoon
Vinegar – 2 Tablespoons
Paprika – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by peeling and slicing the carrots into rounds, trying to make them roughly the same thickness so they cook evenly. Place them in a small saucepan with a pinch of salt and cook for about 8 to 10 minutes, until tender but not too much. Drain and let cool slightly.
Minute the garlic cloves and halve the olives (I halved some and left others whole). Mix them together and pour into a bowl with the carrots.

Finally, season with olive oil, vinegar, paprika, salt, and pepper. Taste and adjust to your liking. Cover and refrigerate overnight to allow the flavors to meld. Then, simply enjoy! Bon appétit!

Notes & Tips: You can also throw in some chopped fresh parsley or cilantro if you have it on hand, it adds a nice freshness to the whole thing.

One of the “tricks” of the pickled carrots at Algarvian Style is to cook the carrots kinda “al dente”, that is to say cook them just as they are totally cooked through but never over cooked, because you want the carrots sweet but not still a bit firm, not mushy, so when i cook these i keep checking on the carrots to take them out as soon as they are done.

If you want a slightly different twist, swap the vinegar for fresh lemon juice for a more floral, bright flavor that works really well in summer.

Store in a bowl or a jar in the fridge for up to 1 week, though ideally you want to eat them within a few days while they are at their best. These are not, I repeat NOT long lasting pickles, these are fresh to be made and eaten in a couple of days, always stored in the fridge!

This recipe for Portuguese Easy Pickled Carrots with Green Olives was originally created on BakeAfter.com. Esta receita de Cenouras e Azeitonas Temperadas foi publicada em português no Iguaria.com.