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Simple ingredients make these quick pickled carrots a breeze to prepare ahead. Flavored with vinegar, water, sugar, and salt, plus optional jalapeño and garlic for a spicy kick. These make a delicious crunchy snack, and they’re also the perfect salty bite to go with all of your favorite sandwiches and wraps. Get ready, because you’re going to want to keep a jar in the fridge always.
Once you know how easy these are to make, you have no choice but to make them a regular kitchen prep task in your home.
Just whisk up the simple brine, cook it for a few minutes on the stove, and let your carrots soak up the flavor.
In two days, you have the best crunchy pickled carrot sticks. Plus, you just found an easy way to eat more veggies. (This dietitian loves to see it.)
While you’re at it, add these quick pickled radishes and watermelon rind to your to-do list. Your future self is going to thank you for this!
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Ingredients
Basic quick pickling brine, like this one, is made with vinegar, water, salt, and often sugar. I add garlic for extra flavor.
Carrots themselves are ideal for quick pickling. They take a couple of days to really soak up the flavors of the brine, but those crunchy bites are well worth the wait.
Optional jalapeño pepper gives these carrots just the right amount of heat, if that’s what you’re going for. (I recommend it!)
Grocery list:
- Carrots
- White vinegar
- Sugar
- Salt
- Garlic (optional)
- Jalapeño pepper (optional)
See the recipe card at the end of this post for exact quantities and preparation.
Instructions
Here’s a basic rundown of how to make pickled carrots. You can find more detailed instructions in the recipe card below.
Put carrots (and jalapeño, if using) in a jar.
Cook the vinegar brine.
Pour the brine into the jar. Set aside to cool and transfer to the fridge.
Hint: If you’re unsure about the jalapeño, you can always remove the seeds and ribs from the inside of the pepper or just use part of it. You can also remove the pepper from the jar once the heat level tastes right.
Substitutions
These ingredients can be swapped if needed:
- Vinegar: Substitute rice vinegar, apple cider vinegar, or white wine vinegar.
- Without Sugar: Leave out the sugar if you want. For a cane sugar substitute, try coconut sugar.
Variations
A few ways you can change up this recipe:
See my Quick Pickle Guide for more pickling tips and recipes.
Equipment
- Saucepan: Use a small saucepan or pot to cook the brine on the stove. See the “no boil” variation above if you don’t have one.
- Jar with lid: The recipe was tested in both 0.75 liter and 24-ounce glass jars. Cut carrot sticks (and jalapeño, if you’re including it) to fit smaller jars. Just make sure you’re always adding enough brine to fully cover the vegetables.
Storage
You can store the covered jar in the refrigerator for up to two weeks.
The carrots will have the best flavor after 48 hours in the fridge, but they can be eaten sooner if needed.
This recipe isn’t freezer friendly.
Top tip
You might be tempted not to wait the full 48 hours before eating these. There’s nothing wrong with tasting sooner, but you won’t be getting full pickled carrot flavors until a couple of days have passed.
FAQ
How long does it take for pickled carrots to be ready?
Pickled carrots have the best flavor after at least two days in the refrigerator.
Why do you boil vinegar when pickling?
Boiling the vinegar brine speeds up the time needed for pickles to soak up the flavors of the brine.
Looking for more easy meal prep recipes? Try these:
Pairing
These are my favorite sandwiches to serve with pickled carrots:
📖 Recipe
Quick Pickled Carrots with Spicy Jalapeño Option
Simple ingredients make these quick pickled carrots a breeze to prepare ahead. The basic brine is made with vinegar, water, sugar, and salt. Include optional garlic and jalapeño for a spicy kick.
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Course: Side Dish, Snack
Cuisine: gluten-free, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerator Time: 2 days
Total Time: 2 days 15 minutes
Servings: 10 (2-piece) servings
Calories: 18kcal
Instructions
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Add carrots and jalapeño (if using) to jar with lid.
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Whisk vinegar, water, sugar, and salt (if using) in small saucepan. Add garlic cloves (if using). Bring to a boil and then reduce heat to low and gently cook for 5 minutes, or until flavors are melded. Remove garlic cloves. Pour over the carrots in the jar until fully covered. Set aside to cool for up to 2 hours, and then refrigerate covered at least 48 hours, or until carrots are fully infused with the flavors of the brine.
Notes
- Storage: Store the covered jar in the refrigerator for up to 2 weeks. The carrots will have the best flavor after 48 hours in the fridge, but they can be eaten sooner if needed. Not freezer friendly.
- Nutrition facts are estimates only.
Nutrition
Serving: 2pieces | Calories: 18kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Sodium: 712mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3072IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.1mg
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Courtesy : https://gratefulgrazer.com/quick-pickled-carrots/