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Quick Pickled Carrots in a jar, showcasing their bright color and texture.

Quick Pickled Carrots

A bright and crunchy side dish that adds tangy flavor to various meals, made in just one hour with simple ingredients.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American, Healthy
Calories: 30
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large Carrots, whole Cut into sticks or coins
  • 1 cup Vinegar, distilled white or apple cider Choose based on desired tanginess
  • 1 cup Water To mellow the vinegar
  • 1 tablespoon Salt, kosher Enhances flavor
  • 2 tablespoons Sweetener (sugar, honey, or maple syrup) Adjust based on preference
Flavor add ons (optional)
  • 2 cloves Garlic Smash and add for garlic flavor
  • 1 teaspoon Peppercorns For added spice
  • 1 teaspoon Mustard seeds Adds a unique flavor
  • 1 teaspoon Red pepper flakes For heat, optional based on spice preference
  • 1 tablespoon Dill Fresh or dried, adds a herbal touch

Method
 

Preparation
  1. Cut the carrots into matchsticks or coins based on your preference.
  2. Pack the jar with the carrots and any flavor add ons like garlic, peppercorns, or dill.
Making the brine
  1. In a small pot, combine vinegar, water, salt, and sweetener.
  2. Warm it just until the salt and sweetener dissolve; do not bring to a full boil.
Pickling
  1. Pour the brine over the carrots in the jar, ensuring they are mostly submerged. Tap the jar gently to release any air bubbles.
  2. Let the jar cool at room temperature, then cover and refrigerate.
  3. The pickled carrots are ready to eat in about 1 hour, but taste even better after a night in the fridge.

Notes

These pickled carrots can be added to tacos, salads, sandwiches, and bowls. They are best enjoyed within the first 7 to 10 days when refrigerated.