I developed a Quick Pickled Carrots Recipe that takes just five minutes of hands-on prep and makes an easy, tangy topping for salads, sandwiches and tacos.

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I love how peeled carrots, apple cider vinegar and a smashed clove of garlic can flip ordinary veggies into something electric. Quick Pickled Carrots Recipe is the kind of thing I stash in the fridge when I want a sharp, crunchy hit for tacos, sandwiches or a hurried salad.

There’s no canning or water bath needed, which means instant, reckless flavor whenever I open the jar. I tag it under Pickled Ideas because people text me at odd hours asking for the recipe, and honestly I cant blame them.

Try one bite and you wont be able to stop sneaking from the jar.

Ingredients

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Crunchy, full of fiber and vitamin A, slightly sweet, great for snacking
Gives that tangy sour kick, it’s low calorie, helps preserve veggies
Adds balancing sweetness, small carbs, use sparingly if watching sugar
Brings out flavor, helps draw moisture, essential for proper pickling
Pungent boost, little in calories, gives savory depth and aroma
Warm peppery bites, whole seeds add texture and subtle heat
Tiny pops of tang, slight spicy note, classic pickling flavor
Fresh herb lift, dill is grassy, cilantro is bright and citrusy

Ingredient Quantities

1 pound carrots, peeled and cut into sticks or thin rounds

1 cup distilled white vinegar or apple cider vinegar, your call

1 cup water

1 tablespoon granulated sugar

1 tablespoon kosher salt, use 1 teaspoon if using fine table salt

1 to 2 cloves garlic, smashed or left whole

1 teaspoon black peppercorns

1/2 teaspoon mustard seeds

1/4 teaspoon red pepper flakes or a sliced jalapeno for heat, optional

1 bay leaf, optional

Small handful fresh dill or cilantro, optional

How to Make this

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1. Peel and cut 1 pound carrots into sticks or thin rounds, pack them tightly into a clean jar or jars that will hold the brine.

2. In a small saucepan combine 1 cup distilled white vinegar or apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar, 1 tablespoon kosher salt or 1 teaspoon fine table salt, 1 to 2 smashed or whole garlic cloves, 1 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1/4 teaspoon red pepper flakes or a sliced jalapeno if you want heat, and 1 bay leaf if using.

3. Bring the saucepan to a gentle simmer over medium heat and stir until the sugar and salt fully dissolve, about 1 to 2 minutes, then turn off the heat.

4. If you want softer carrots fast, drop the raw carrot sticks into the simmering brine for 1 minute then remove with tongs, otherwise just proceed with raw carrots for crunch.

5. Pour the hot brine over the packed carrots so they are fully submerged, use a spoon to dislodge air bubbles and add more brine or water if needed to cover.

6. Tuck a small handful of fresh dill or cilantro on top if using, then wipe the jar rim and seal with a lid while the contents are still warm.

7. Let the jar cool to room temperature on the counter, about 30 minutes, then move it to the refrigerator.

8. Chill at least 1 hour before eating for quick flavor, best after 24 hours, and store in the fridge for up to 2 to 3 weeks. Dont worry if the brine looks a little cloudy, thats normal.

Equipment Needed

1. Cutting board and a sharp chef’s knife for peeling and slicing carrots
2. Vegetable peeler, the cheap one will do but a good one is nicer
3. 1 cup measuring cup and measuring spoons (tablespoon, teaspoon)
4. Small saucepan to heat the brine
5. Clean jars with lids (mason jars are perfect), about 16 oz each
6. Tongs or slotted spoon plus a long spoon or chopstick to release air bubbles
7. Funnel and a clean kitchen towel to wipe rims before sealing

FAQ

Q: How soon can I eat these quick pickled carrots? A: You can eat them after about 1 hour for a light tang, but they taste way better after 12 to 24 hours in the fridge. For deepest flavor give em 48 hours if you can wait.

Q: How long do they keep in the fridge? A: Stored in a clean jar with a tight lid they last about 3 to 4 weeks. If anything smells off or looks slimy toss it, dont risk it.

Q: Which vinegar should I use? A: Distilled white or apple cider vinegar both work. Use a vinegar with about 5 percent acidity for safe, predictable pickling. If your vinegar is weaker youll need less water or more vinegar.

Q: How do I keep the carrots crunchy? A: Use fresh, firm carrots, cut them into thicker sticks or rounds, and pour boiling brine over them then chill quickly. You can also blanch 30 to 60 seconds then shock in ice water before pickling for extra snap.

Q: Can I can these for pantry storage? A: Not with this quick fridge method. This recipe is for refrigerator pickles only. If you want shelf stable jars you must follow a tested canning recipe and process jars in a boiling water bath first.

Q: Any easy swaps or ways to change the flavor? A: Yep — swap herbs (dill or cilantro), use sliced jalapeno instead of red pepper flakes, add ginger or whole cloves, or cut the sugar down if you want them tarter. Taste the brine before you pour it over and tweak quick, its your pickle.

Quick Pickled Carrots Recipe Substitutions and Variations

Vinegar: if you dont have white or apple cider try white wine vinegar, rice vinegar, or swap half the vinegar with fresh lemon juice plus water for a brighter tang. Rice vinegar is milder, white wine is fruitier.
Sugar: use honey, maple syrup, or brown sugar. Honey and maple add extra flavor so you might want a bit less, it’s sweeter than granulated sugar.
Kosher salt: swap with sea salt or pickling salt. If you only have fine table salt use about 1 teaspoon instead of the 1 tablespoon called for.
Fresh dill or cilantro: substitute flat leaf parsley, tarragon, or mint. Dried herbs work too, about 1 teaspoon dried for each tablespoon fresh but dried wont be as bright.

Pro Tips

– Taste the brine while it’s still warm and tweak it. If it’s too sharp add a little more water or a pinch more sugar, if it’s flat add a bit more salt or vinegar. Dont forget to use your tongue, not a measuring spoon, your call on what tastes good.

– Control the carrot texture by how you cut and treat them. Thicker sticks stay crunchy longer, thin rounds soften faster. If you want them softer quickly, give them a very short hot dunk 30 to 60 seconds then cool them down, otherwise leave them raw for snap.

– Toast the whole spices briefly in a dry pan first to wake up the flavor, especially the mustard seeds and peppercorns. It only takes 30 seconds and it makes the brine taste way more complex without adding extra stuff.

– Keep everything submerged and packed tight. Use a small jar lid insert or a little baggie filled with brine as a weight so the carrots dont float, and always start with a clean jar to avoid off flavors. If you add fresh herbs put them near the top so they stay pretty and dont go mushy.

Quick Pickled Carrots Recipe

Recipe by Jot Punji

0.0 from 0 votes

I developed a Quick Pickled Carrots Recipe that takes just five minutes of hands-on prep and makes an easy, tangy topping for salads, sandwiches and tacos.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board and a sharp chef’s knife for peeling and slicing carrots
2. Vegetable peeler, the cheap one will do but a good one is nicer
3. 1 cup measuring cup and measuring spoons (tablespoon, teaspoon)
4. Small saucepan to heat the brine
5. Clean jars with lids (mason jars are perfect), about 16 oz each
6. Tongs or slotted spoon plus a long spoon or chopstick to release air bubbles
7. Funnel and a clean kitchen towel to wipe rims before sealing

Ingredients

1 pound carrots, peeled and cut into sticks or thin rounds
1 cup distilled white vinegar or apple cider vinegar, your call
1 cup water
1 tablespoon granulated sugar
1 tablespoon kosher salt, use 1 teaspoon if using fine table salt
1 to 2 cloves garlic, smashed or left whole
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/4 teaspoon red pepper flakes or a sliced jalapeno for heat, optional
1 bay leaf, optional
Small handful fresh dill or cilantro, optional

Directions

Peel and cut 1 pound carrots into sticks or thin rounds, pack them tightly into a clean jar or jars that will hold the brine.
In a small saucepan combine 1 cup distilled white vinegar or apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar, 1 tablespoon kosher salt or 1 teaspoon fine table salt, 1 to 2 smashed or whole garlic cloves, 1 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1/4 teaspoon red pepper flakes or a sliced jalapeno if you want heat, and 1 bay leaf if using.
Bring the saucepan to a gentle simmer over medium heat and stir until the sugar and salt fully dissolve, about 1 to 2 minutes, then turn off the heat.
If you want softer carrots fast, drop the raw carrot sticks into the simmering brine for 1 minute then remove with tongs, otherwise just proceed with raw carrots for crunch.
Pour the hot brine over the packed carrots so they are fully submerged, use a spoon to dislodge air bubbles and add more brine or water if needed to cover.
Tuck a small handful of fresh dill or cilantro on top if using, then wipe the jar rim and seal with a lid while the contents are still warm.
Let the jar cool to room temperature on the counter, about 30 minutes, then move it to the refrigerator.
Chill at least 1 hour before eating for quick flavor, best after 24 hours, and store in the fridge for up to 2 to 3 weeks. Dont worry if the brine looks a little cloudy, thats normal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.