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Two jars of pickled carrot strips.
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Quick Pickled Carrots

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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: pickled, pickled carrots, quick
Servings: 6 servings
Author: Dahn Boquist

Equipment

Ingredients

  • 1 pound carrots
  • 2 garlic cloves smashed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon Kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon whole peppercorns
  • ½ teaspoon crushed red pepper flakes optional

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.
    Slicing carrots into strips.
  • 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.
    Adding sliced carrots to a jar.
  • 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.
    Making a brine with vinegar and spices for carrots.
  • Pour and cool. Carefully pour the hot brine over the carrots, making sure they’re fully submerged. Let the jar cool to room temperature.
    Pouring pickling brine into jars with carrot slices.
  • Refrigerate. Cover and refrigerate for at least 1 hour before eating. They get better after a few hours and even better the next day.
    Two jars of pickled carrots sliced in different thicknesses.

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
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