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These quick pickled carrots are crisp, tangy, and ready to eat in just a few hours. Fresh carrots soak in a simple vinegar brine with garlic, peppercorns, and a touch of sugar for balance, with optional red pepper flakes for heat. This recipe makes an easy condiment that adds bite and brightness to sandwiches, bowls, and snacks.

Lifting pickled carrot strips out of a jar.

Here’s Why This Pickled Carrot Recipe Works

Fast and foolproof: No need to sterilize jars or wait weeks, just pour, cool, and chill.

Quick brine: Garlic, peppercorns, and red pepper flakes build layers of flavor in minutes.

Customizable heat: Add (or skip) the chili flakes depending on your spice mood.

Great fridge life: These stay fresh and crunchy for 2–3 weeks, making them an easy snack or sandwich topper.

These pickled carrots aren’t just for snacking, I use them in my Chicken Ramen recipe to add a little crunch and acidity that balances the broth.

Four photos showing how to make quick pickled refrigerator carrots.

Ingredient Notes

Carrots: Fresh, firm carrots give the best crunch. If they’re bendy in the bag, they’ll stay bendy in the jar.

Vinegar: White vinegar keeps the flavor sharp and clean, while apple cider vinegar adds a slightly softer, fruitier note.

Salt: Use kosher salt for a balanced brine.

Sugar (optional): A small amount of sugar helps round out the acidity but isn’t required. If you like a sharper pickle, you can skip it.

Garlic & spices: Whole garlic cloves and spices infuse more gently over time. Minced garlic can overpower the brine and turn bitter after a few days.

Two jars of pickled carrots sliced in different thicknesses.

These pickled carrots are great tucked into my tilapia fish tacos for a little crunch and acidity.

Recipe Tips

Slice to suit your desires: Thinner strips pickle faster than thick sticks or coin slices.

Press down on the carrots: Make sure they’re tightly packed so they stay submerged in the brine.

Leave a little headspace: About ½ inch at the top of the jar helps prevent overflow and keeps the carrots fully covered once they settle.

Play with the vinegar: Apple cider vinegar adds a fruitier tang if that’s your thing.

Don’t skimp on salt: Kosher salt keeps the brine balanced and the carrots crunchy.

Keep them refrigerated: These are quick pickles, not shelf-stable, so they should stay stored in the fridge.

They get better with time: Flavor improves after a day or two, and they’ll keep well for 2–3 weeks as long as the carrots stay submerged.

If you like quick pickles, you might also like my pickled red onions or pickled daikon. Both work well as toppings and sides.

Pickled Refrigerator Carrots

These pickled carrots are one of those small, practical recipes that end up getting used far more than you expect. They’re great spooned over grain bowls or tucked into sandwiches. But they also shine as part of a charcuterie board, adding crunch and acidity alongside cheeses and cured meats.

I also like to serve them with smoked meats, where something bright helps balance the richness. Simple ingredients, flexible uses, and a jar that earns its space in the fridge.

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Prep Time: 10

Cook Time: 5

Total Time: 15

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Quick Pickled Carrots

By Dahn Boquist

These quick pickled carrots come together fast and keep well in the fridge. They add crunch and acidity to tacos, sandwiches, rice bowls, and cheese boards.

If you make this recipe, please leave a star rating and comment.

Servings: servings

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Equipment

julienne vegetable peeler

Ingredients

Instructions

Prep the carrots. Peel the carrots, then slice them to your liking. Use a julienne peeler for thin strips that pickle quickly, or cut them into thicker sticks if desired.
Pack the carrots. Tightly pack the carrots into a clean pint-size jar (or two smaller jars). Tuck in the garlic and any optional add-ins.
Make the brine. In a small saucepan, combine the vinegar, water, salt, sugar, peppercorns, and red pepper flakes. Bring just to a simmer, stirring until the salt and sugar dissolves.
Pour and cool. Carefully pour the hot brine over the carrots, making sure they’re fully submerged. Let the jar cool to room temperature.
Refrigerate. Cover and refrigerate for at least 1 hour before eating. They get better after a few hours and even better the next day.

Notes

Keep carrots submerged: Press them down firmly so they stay under the brine. Any exposed pieces won’t pickle evenly.

Let the brine cool: Allow the jar to cool to room temperature before refrigerating.

Spice variations: Try whole mustard seeds or coriander seeds in place of (or alongside) the peppercorns for a slightly different flavor profile.

Storage: These are refrigerator pickles. Keep them chilled and use a clean utensil each time. They’ll stay crisp and flavorful for up to 2–3 weeks.

Nutrition

Serving: 1 serving, Calories: 50kcal, Carbohydrates: 10g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 1221mg, Potassium: 260mg, Fiber: 2g, Sugar: 6g, Vitamin A: 12683IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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