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pickled carrots

Pickled Carrots Recipe


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  • Author: Tyler
  • Total Time: 20 minutes
  • Yield: 2 pint-sized jars 1x

Description

This easy pickled carrots guide walks you through a quick, flavorful recipe with brine tips, storage advice, and delicious flavor variations. Perfect for adding crunch to tacos, salads, and snack boards!


Ingredients

Scale

1 lb carrots, peeled and sliced into matchsticks or coins

1 cup distilled white vinegar (or apple cider vinegar)

1 cup water

2 tablespoons sugar

1 tablespoon kosher salt

2 garlic cloves, sliced

1 teaspoon mustard seeds

½ teaspoon black peppercorns

Optional: ¼ teaspoon red pepper flakes, a few sprigs of fresh dill, or thinly sliced jalapeño


Instructions

Prepare your jars:

Clean two pint-sized mason jars and lids with hot soapy water. Let dry.

Prep the carrots:

Peel and slice carrots into matchsticks, coins, or diagonal slices—whatever you prefer. Pack them tightly into the jars.

Make the brine:

In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a gentle boil, stirring until sugar and salt dissolve. Remove from heat.

Add flavorings:

Divide garlic, mustard seeds, peppercorns, and any optional spices evenly between the jars.

Pour the brine:

Carefully pour the hot brine into each jar over the carrots, leaving about ½ inch of headspace. Tap jars gently on the counter to remove air bubbles.

Seal and cool:

Place lids on the jars and let them cool to room temperature before refrigerating.

Let them pickle:

For best flavor, let the carrots pickle for at least 24 hours. They're even better after 2–3 days!

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Condiment, Snack, Side Dish
  • Method: Pickling
  • Cuisine: American, Vietnamese-Inspired