Quick Pickled Carrots
Quick Pickled Carrots (Easy Refrigerator Recipe)
Learn how to make quick pickled carrots with a simple vinegar brine. Crunchy, garlicky, and ready in 24 hours — no canning required.
By: Jenn Alberts
If you’ve never quick-pickled carrots before, this is your sign. These refrigerator pickles are crunchy, slightly sweet, a little garlicky, and wildly versatile. No canning equipment, no complicated steps — just a simple vinegar brine and fresh carrots transformed into something addictive.
They’re the kind of thing you’ll start adding to everything: grain bowls, sandwiches, salads, tacos, or straight from the jar while standing in front of the fridge (no judgment here).
Makes: 2 (16-ounce) jars or 1 (32-ounce) jar
Ready in: 24 hours
Storage: Up to 3–4 weeks in the refrigerator
Ingredients
• 1 pound carrots, sliced into sticks to fit your jars
• 2 garlic cloves, cut in half
• 1 teaspoon black peppercorns
• 1 sprig fresh dill (optional)
• 1 cup distilled white vinegar
• 1 cup water
• 2 tablespoons cane sugar
• 1 tablespoon sea salt
Instructions
1. Prep the carrots.
Wash and peel the carrots
2. Pack the jars.
Divide the garlic, peppercorns, and dill (if using) between two clean 16-ounce jars or one 32oz quart jar. Tightly pack the carrot sticks upright into each jar.
3. Make the brine.
In a small saucepan, combine vinegar, water, sugar, and sea salt. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve completely.
4. Pour and seal.
Carefully pour the hot brine over the carrots, fully submerging them. Leave about ½ inch of headspace. Seal with lids.
Ways to Use Quick Pickled Carrots
• Layer into veggie sandwiches or wraps
• Add to grain bowls for crunch and acidity
• Chop into salads
• Serve alongside hummus or white bean dip
• Add to tacos or rice bowls
• Build a colorful snack board
FAQs:
How long do quick pickled carrots last?
They keep in the refrigerator for 3–4 weeks when stored in an airtight jar.
Do I need to sterilize jars?
No. Because this is a refrigerator pickle, simply wash jars well with hot soapy water.
Can I make these without sugar?
Yes. You can reduce or omit the sugar, but the flavor will be sharper and more acidic.
Can I use apple cider vinegar instead of white vinegar?
Yes, but it will slightly darken the brine and add a deeper flavor.
Quick Pickled Carrots
Ingredients
- 1 pound carrots sliced into sticks to fit your jars
- 2 garlic cloves cut in half
- 1 teaspoon black peppercorns
- 1 sprig fresh dill optional
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons cane sugar
- 1 tablespoon sea salt
- Instructions
Instructions
- Prep the carrots.
- Wash and peel the carrots
- Divide the garlic, peppercorns, and dill (if using) between two clean 16-ounce jars. Tightly pack the carrot sticks upright into each jar.
- Make the brine.
- In a small saucepan, combine vinegar, water, sugar, and sea salt. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve completely.
- Pour and seal.
- Carefully pour the hot brine over the carrots, fully submerging them. Leave about ½ inch of headspace. Seal with lids.
- Cool and refrigerate.
- Let jars cool to room temperature, then refrigerate for at least 24 hours before eating. The flavor improves over 2–3 days.
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