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
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