Quick Pickled Carrots

Transform your carrots into a tangy and flavorful snack with this easy Quick Pickled Carrots recipe. They’re perfect for snacking, adding to salads, or as a side dish for any meal!

Why I love these quick pickled carrots

When it comes to vegetables, pretty much everyone loves carrots. They’re sweet and crunchy and can be paired with pretty much any meal. I love to grow carrots in my garden, but I get tired of eating them raw. While there are recipes for glazed carrots, carrot soup, and carrot cake, there is nothing like a good pickle recipe during the summer months.  

While I love to can most of my pickles, there are certain vegetables that work so well as quick pickles, and carrots are one of those. The best part about refrigerator pickles is that they are super easy to prepare, which is exactly why they’re frequently called quick pickles. Simply get a jar, slice carrots to the desired shape and size, heat a brine, and pour it over the top. After sitting in the fridge for a few days, they’ll be ready to eat in any number of ways. The bright orange color of the carrots is so appetizing, and the spices in this recipe give you the perfect pickle taste.

The best part of all is that I know exactly what went into the jar! After making a batch, you’ll definitely appreciate the art of preserving at home!

Quick Pickled Carrots Ingredients

Here are all of the ingredients you will need to make these quick pickled carrots:

• Carrots are a great source of Vitamin A and potassium, making this recipe a great snack. When choosing what type of carrot to use, select ones that are whole rather than the baby size. Any color carrot will work, but each does have its own slight flavor nuances.
• Coriander seeds are traditional in pickling recipes and have a light citrus flavor. 
• Black peppercorns have a little bit of sweetness along with some spiced heat.
• Dill seed imparts the traditional pickle flavor that we all know and love.
• Red pepper flakes add just the right amount of spice to complement the brine. While this can be omitted from the spice mixture, do not be scared that it will make the carrots spicy.
• Fresh dill is an optional ingredient, but it does add some additional flavor and makes for a beautiful presentation.
• Vinegar is an essential component when making any type of pickle. Make sure to use 5% white distilled vinegar.
• Water, like vinegar, is a necessary ingredient in this recipe. The water is mixed with the vinegar to reduce the acidity and create the perfect balance.
• Kosher salt helps to bring out the flavors of the spices as the brine infuses into the carrots.
• Sugar adds just the right amount of sweetness to counterbalance the acidity of the vinegar. While carrots do have their own level of sugar, a few added tablespoons are necessary.

How to Make Quick Pickled Carrots

There are three main super easy steps to preparing pickled carrots:

1. Prepare the carrots
2. Make the brine
3. Combine the carrots and brine

Step 1: Prepare the carrots. Rinse and scrub the carrots. Then, slice each carrot into matchsticks or coins, whichever shape is preferred. Place into two pint jars, leaving enough room at the top of each jar for the brine. Alternatively, one quart jar can be used. In a small bowl, mix together the coriander, black peppercorns, dill seed, and red pepper flakes, and sprinkle the spices on top of the carrots. Optionally, finish by placing fresh dill on top of each jar for a bit of additional flavor.

Step 2: Make the brine. In a small saucepan, combine the water, white vinegar, sugar, and vinegar. Stir to combine and place over medium heat until the brine begins to boil and the sugar and salt fully dissolve. Let the brine simmer until ready to pour over the carrots.

Step 3: Combine the carrots and brine. Pour the hot vinegar mixture over the carrots, making sure to completely cover the carrots. Place a lid on top of each jar and chill in the refrigerator. After 3 to 5 days, the carrots should be ready to eat.

Optional Variations and Add-Ins

There are so many variations that can be added to these carrots to make them truly your own. Here are just a few of the many possibilities.

• Apple cider vinegar: If you want a brine with a bit more tanginess than white vinegar, try using apple cider vinegar instead. The flavor will definitely be different from what was originally written for the recipe, but it is an easy swap that you may love.
• Red onions or yellow onions: For a bit of extra crunch and color, red onions can be added directly to each jar. Simply sprinkle them on the bottom before adding carrots, and sprinkle some on top before adding the brine. This is similar to my recipe for pickled beets, where I add regular white onion to the jar for something extra.
• Garlic: Everyone loves garlic, and its flavor will work terrific in this recipe. Smash a few garlic cloves (to ensure their flavor is released) and add them to the bottom of each jar.
• Make them spicy: If you want to make spicy pickled carrots, try adding some jalapeños to each jar. As the carrots sit in the liquid, the jalapeños will add a touch of spice that will pair nicely with the brine. The spice mixture in this recipe does contain some red pepper flakes (which you can increase even more if you don’t want jalapeño), but for some true spicy flavor, a jalapeño or other hot pepper will work.

Quick Pickled Carrots Tips

• Since carrots are all different lengths and thicknesses, they may need to be trimmed in order to fit in the jar you are using. If creating matchsticks, slice carrots to a height that is slightly smaller than the height of the jar. Some thicker carrots may need to be sliced in half or in quarters.
• The smaller the carrot, the quicker the brine will infuse. This applies to both length and thickness, which is why a thinner carrot is desirable in this recipe. Since the carrots need to ideally sit in the brine for 3 to 5 days before being enjoyed, thinner carrots will be more flavorful quicker.
• You do not need to peel your carrots, but you should rinse and scrub them. Personally, I prefer to leave the peel on as it adds some additional texture to the finished pickle.

Frequently asked questions about these carrots