Print

Quick Pickled Carrots

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick pickled carrots are a tangy, slightly sweet, and crunchy snack or condiment that’s easy to make without any canning. Perfect for adding a zesty bite to sandwiches, salads, or enjoying on their own.

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)

Instructions

  1. Peel and slice carrots into sticks or coins, depending on your preference.
  2. Pack carrots tightly into 2 clean-sized jars, leaving a little space at the top.
  3. In a small saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, and red pepper flakes. Bring to a simmer, stirring until sugar and salt dissolve.
  4. Carefully pour hot brine over carrots in jars, ensuring they are fully covered.
  5. Let the jars cool to room temperature, then seal with lids and refrigerate.
  6. Carrots are ready to eat after 1 hour, but best after 24 hours.

Notes

  • Use a clean utensil when removing pickles to keep them fresh longer.
  • Add fresh herbs or ginger slices for extra flavor.
  • Adjust sugar and spice levels to suit your taste.
  • These are refrigerator pickles—no canning required.

Nutrition

Find it online: https://cookedbymaya.com/quick-pickled-carrots/