Add them to relish plates, salads, or eat them as a snack.
Quick Pickled Carrots
What Is Quick Pickling?
Quick pickling is a fast and easy way to pickle vegetables. Unlike traditional pickling which can take weeks, quick pickling uses a hot vinegar mixture to pickle vegetables in just hours.
The acidic brine kills bacteria while infusing different flavors into the vegetables. It’s a simple pickling shortcut for enjoying vegetables with crispy, snappy texture.
Ingredients in Quick Pickled Carrots
Here are the 8 ingredients you need to quick pickle your carrots. Keep reading for a few notes and potential substitutions.
Equipment Needed
- Mandoline: This makes slicing the carrots and garlic a breeze. I use an OXO mandoline slicer that comes with multiple blades and it is very user safe.
- Saucepan: A small, 1.5 qt pot is the perfect size.
- Glass Jar: I like using wide mouth jars for pickled vegetables (it’s easier to get the carrots out of). Also, make sure your jar is well cleaned so no bacteria breeds in the refrigerator over time.
How to Make Quick Pickled Carrots
1. ADD carrots, garlic cloves, bay leaves, and whole peppercorns into to your glass jar.
2. HEAT TOGETHER vinegar, water, sugar, salt until completely dissolved.
3. POUR vinegar mixture over the carrots (they should be completely submerged).
4. TIGHTLY SCREW ON LID and allow to cool for 1 hour before refrigerating. Wait for 2 to 3 days before eating (these pickled carrots get better with time).
Storing Information
Always keep your Quick Pickled Carrots in the refrigerator. This recipe does not seal the jars which means they are NOT shelf stable.
They are best eaten within 1 month but can last up to 2 months, depending on the environment of your refrigerator. You can check your pickled carrots by looking at the pickling liquid. It should be clear without mold on the carrots or the mouth of the jar.
2 Recipe Tips for Even Better Quick Pickled Carrots
2. ADD OTHER SPICES OR HERBS. Carrots go great with cumin seed, coriander, fresh dill, mustard seed, fresh rosemary, lemon zest, fresh cilantro, or even red pepper flakes. I do recommend keeping the base of salt, peppercorns, and garlic and then layering other flavors on top of that.
Ways To Use Pickled Carrots
There are so many things you can do with quick pickled carrots. I like to eat them straight out of the jar, but here are a few more ideas.
- add to a relish tray with other pickled vegetables
- put them on your sandwiches, paninis, or lettuce wraps
- throw them on fresh salads
- elevate your stir fry or grain bowls
- put them on your next meat and cheese charcuterie table.
If you have any leftover carrots, try my Carrot Snack Cake or these Banana Carrot Muffins.
Frequently Asked Questions (FAQ’s)
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Quick Pickled Carrots
EQUIPMENT
- small saucepan - 1.5 qt
- glass jar - 16 ounce wide mouth, with an airtight lid
- mandoline - I use this one, set to 1/8"
INGREDIENTS
- 1 ½ cups carrots - washed, peeled, and cut in 1/8 inch slices (or shred, keep whole, cut into sticks, etc.)
- 2 cloves garlic - 1/8 inch slices
- 2 bay leaves
- 1 teaspoon whole peppercorns
- ½ cup distilled white vinegar - 5% acidity
- ½ cup water
- ½ tablespoon cane sugar
- ¾ teaspoon kosher salt
INSTRUCTIONS
- To a jar add carrots, garlic, bay leaves, and whole peppercorns. Set aside.
- In a small saucepan add white vinegar, water, cane sugar, and kosher salt. Heat over medium to low heat until the sugar and salt has fully dissolved.
- Remove from heat and immediately pour over the carrots.
- Tightly screw on the lid and allow to cool for 1 hour before refrigerating.
- Refrigerate for 2 to 3 days prior to eating.
RECIPE NOTES
Storing Information:
- Refrigerated, in an airtight glass jar, for up to 2 months.
- Storing at room temperature and freezing is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
