Perfect Quick Pickled Carrots
- PREP 20min
- TOTAL 20min
These crunchy, snappy, quick pickled carrots are such a wonderful thing to have in the fridge. I snack on them, serve them alongside cheeses and meats, chop them up for salads, and slice them for sandwiches. Thanks to the vinegar in the brine, just like our cucumber dill pickles, they last for a month in the fridge (but that’s if you don’t eat them sooner!).
Note: The carrots are ready after a night in the fridge, but do get better as they sit in the brine. They really light up around day three!
You Will Need
1 pound (450g) carrots, scrubbed clean
16 ounces (470ml) distilled vinegar, 5% acidity
2 cloves garlic, thinly sliced
1 bay leaf
2 teaspoons (12g) fine sea salt
4 teaspoons (17g) granulated sugar
1/2 teaspoon mustard seeds
1/2 teaspoon whole coriander seeds
12 whole peppercorns
Directions
Prepare the carrots: Trim the ends of your carrots. Cut each carrot lengthwise into quarters. Then, cut them to lengths that fit nicely inside your 1-quart jar. (We often cut long lengths first, then use any random leftover pieces to pack into the jar’s middle.)
Fill the jar: Add half of your sliced garlic to the bottom of a clean 1-quart jar. Tightly pack the prepared carrot spears into the jar. Add the remaining garlic, and then carefully slide the bay leaf down one side of the packed carrots.
Make the pickle brine: In a small saucepan, combine the distilled vinegar, sea salt, granulated sugar, mustard seeds, coriander seeds, and whole peppercorns. Bring this mixture to a simmer over medium heat, stirring just until the sugar and salt have fully dissolved.
Pour the brine over the carrots: While the brine is still hot, carefully pour it directly into the jar with the packed carrots. Make sure the brine completely covers all the carrots. Secure the lid on the jar until it’s “finger-tight” (meaning snug but not overly cranked).
Cool and refrigerate: Set the jar aside on your counter and let it cool completely to room temperature. Once cooled, transfer the jar to your refrigerator. For the best flavor, refrigerate pickled carrots overnight before enjoying them. If you can wait, they get even better after 2 to 3 days! These quick pickled carrots will last covered in their brine in the fridge for up to 1 month!
Adam and Joanne's Tips
- The jar: We use a 1-quart wide mouth mason jar (32 ounces or 946ml).
- Canning: These pickled carrots have been specifically designed for the refrigerator and are meant to be kept in the fridge at all times. However, if you’re experienced in canning, you could adapt them for long-term shelf stability. This would involve using sanitized jars, new lids, and a pressure canner.
- The nutrition facts provided below are estimates. Calculating how much salt is in the carrots is difficult, so we have included all of the brine in the calculations.