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White marble surface with jar of quick pickled carrots with more carrots all around including another jar.
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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!
Course Side Dish
Cuisine American
Difficulty Easy
Method Preserving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Calories 43kcal
Author Kaleb

Ingredients

  • 1 lb carrots
  • 1 tsp coriander seed
  • 1 tsp black peppercorns
  • ¼ tsp red pepper flakes
  • ¾ tsp dill seed
  • 2 sprigs fresh dill (optional)

For the brine

  • 1 cup distilled white vinegar (5%)
  • 1 cup water
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt

Instructions

  • Slice the carrots into the preferred shape, whether in spears or coins, and place in two pint jars. Mix together the coriander, black peppercorns, red pepper flakes, and dill seed and divide evenly between the jars, sprinkling the spices on top of the carrots. Place a sprig of fresh dill in each jar.
  • In a saucepan, combine the vinegar, water, sugar, and salt. Set over medium heat, stir, and bring to a boil. Once the sugar and salt have dissolved, remove it from the heat.
  • Pour the hot brine mixture over the top of the carrots, dividing the liquid between the jars. Place a lid on top of each jar and store in the refrigerator for 3 to 5 days before consuming.

Notes

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.

Nutrition

Serving: 1serving | Calories: 43kcal

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