Name: Quick Pickled Carrots
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: Global
Ingredients: 4–5 medium carrots, peeled and sliced into sticks or coins; 1 cup white vinegar or apple cider vinegar; 1 cup water; 2 tbsp granulated sugar; 1 tbsp salt; 2 garlic cloves, peeled and smashed (optional); 1 tsp whole black peppercorns; 1/2 tsp red pepper flakes (optional); Fresh dill or thyme sprigs (optional)

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Quick pickled carrots are a crisp, tangy, and slightly sweet snack or side that I can whip up in minutes. With just a few pantry staples and fresh carrots, I create a jar of bright, flavorful pickles that are perfect for topping sandwiches, adding to salads, or enjoying straight out of the jar.

Why I Love This Recipe

I love quick pickled carrots because they’re incredibly easy and don’t require any canning or special equipment. The carrots stay crunchy while soaking up a bold, zesty flavor from the vinegar and spices. I can adjust the sweetness, saltiness, or heat to match my preferences, and they’re ready to eat in as little as an hour. Plus, they make everything from grain bowls to tacos taste even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh carrots, peeled and sliced into sticks or coins
White vinegar or apple cider vinegar
Water
Granulated sugar
Salt
Garlic cloves (optional)
Whole black peppercorns
Red pepper flakes (optional, for heat)
Fresh herbs (like dill or thyme, optional)

Directions

I peel and slice the carrots into thin sticks or coins, depending on how I want to use them.
I pack the sliced carrots tightly into clean glass jars, leaving a little space at the top.
In a small saucepan, I combine vinegar, water, sugar, salt, and any spices or herbs I’m using. I bring the mixture to a simmer, stirring to dissolve the sugar and salt.
Once the brine is hot and everything is dissolved, I carefully pour it over the carrots in the jars, making sure they’re fully covered.
I let the jars cool at room temperature, then seal them with lids and refrigerate.
The pickled carrots are ready to eat in about 1 hour, but I prefer letting them sit for at least 24 hours for a deeper flavor.

Servings and Timing

This recipe fills about 2 pint-sized jars and makes around 6 to 8 servings. It takes just 10 minutes to prep and another 5 minutes to heat the brine. The carrots are ready to eat in 1 hour, but they taste even better after a full day in the fridge.

Variations

Spicy kick: I add more red pepper flakes or a sliced jalapeño to the jar.
Sweeter version: I increase the sugar slightly for a milder, sweeter pickle.
Ginger twist: I add a few slices of fresh ginger for an aromatic flavor.
Asian-style: I use rice vinegar and toss in a splash of soy sauce and sesame seeds.
Mixed vegetables: Sometimes I throw in sliced radishes, onions, or cucumbers along with the carrots.

Storage/Reheating

I store the quick pickled carrots in airtight jars in the refrigerator. They keep well for up to 3 weeks, staying crisp and flavorful. No reheating is needed—these are served cold or at room temperature. I always use a clean utensil when taking them out to keep them fresh longer.

FAQs

Do I have to boil the brine?

I don’t boil it, but I do bring it to a simmer to fully dissolve the sugar and salt and help infuse the flavors.

Can I use baby carrots?

Yes, I can use baby carrots, but I usually slice them in half lengthwise so they pickle evenly and absorb the flavor better.

How long do quick pickled carrots last?

They last up to 3 weeks in the fridge if stored properly in a clean, sealed jar.

Do I need to sterilize the jars?

No need for full sterilization since these are refrigerator pickles, but I always make sure the jars are clean and dry.

Can I reuse the pickling brine?

I don’t recommend reusing it for a fresh batch, but I sometimes use the leftover brine in salad dressings or marinades.

Conclusion

Quick pickled carrots are my go-to for a fast, flavorful, and crunchy addition to meals and snacks. They’re super customizable, easy to prepare, and require no special skills or tools. Whether I need a tangy topping or a refreshing bite straight from the fridge, these pickles always hit the spot.