Quick Tangy Pickled Carrots (Printable Version)

Crunchy carrot spears preserved in a tangy brine, ideal for snacks or sides with minimal prep time.

# What You Need:

→ Vegetables

01 - 4 large carrots, peeled and cut into spears

→ Brine

02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon kosher salt

→ Aromatics & Spices

06 - 2 cloves garlic, peeled and halved
07 - 1 teaspoon whole black peppercorns
08 - 1/2 teaspoon mustard seeds
09 - 1/2 teaspoon coriander seeds
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 2 sprigs fresh dill (optional)

# How To Make:

01 - Place the carrot spears vertically in a clean quart-size glass jar. Distribute garlic, dill, and all spices evenly around the carrots.
02 - Combine vinegar, water, sugar, and kosher salt in a small saucepan. Heat over medium until simmering, stirring until sugar and salt dissolve.
03 - Pour the hot brine into the jar, fully submerging the carrot spears.
04 - Allow the jar to cool uncovered to room temperature, then seal with the lid.
05 - Refrigerate for a minimum of 1 hour before serving; for optimal flavor, chill up to 24 hours. Store refrigerated for up to 2 weeks.

# Cooking Tips:

01 -
  • These come together faster than a trip to the grocery store, and theyre ready to eat in just an hour.
  • The brine is endlessly adaptable, so you can make them spicy, herby, or sweet depending on your mood.
  • Theyre the perfect crunchy, tangy addition to almost anything you put on a plate.
02 -
  • Make sure the carrots are fully submerged in the brine, or theyll turn soft and dull on top.
  • Let the brine cool slightly before pouring if youre worried about cracking the jar, though most jars handle the heat just fine.
  • Dont skip the resting time in the fridge, the flavors need at least an hour to really soak in.
03 -
  • Cut the carrots into even-sized spears so they pickle at the same rate and stay uniformly crunchy.
  • Taste the brine before pouring it, if it feels too sharp, add a pinch more sugar to round it out.
  • Use a weight or a small jar lid to keep the carrots submerged if they try to float above the brine.
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