Print

Quick Refrigerator Pickled Carrots (Tangy and Crunchy)

Close-up of bright orange pickled carrots packed tightly in a glass jar with brine, garlic, and mustard seeds.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy, crunchy refrigerator pickled carrots at home. This no-can recipe delivers a tangy flavor perfect for snacking or topping tacos and sandwiches.

Ingredients

Scale
  • 1 pound carrots, peeled and cut into spears or thin rounds
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes (optional, for heat)

Instructions

  1. Prepare the carrots: Cut the carrots into uniform spears or thin rounds. You want them to fit well in your jar.
  2. Make the brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt fully dissolve. Do not boil.
  3. Add flavorings: Remove the brine from the heat. Stir in the smashed garlic, peppercorns, and red pepper flakes, if you are using them.
  4. Pack the jar: Place the prepared carrots into a clean, pint-sized (or larger) glass jar. Pack them in tightly.
  5. Pour the brine: Carefully pour the hot brine over the carrots, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
  6. Cool and refrigerate: Let the jar cool on the counter for about 30 minutes. Once cool, seal the jar and place it in the refrigerator.
  7. Wait for flavor: The carrots are ready to eat after at least 2 hours, but they develop the best flavor after 24 hours in the refrigerator. These are quick pickled carrots and must be stored in the fridge.

Notes

  • For a Mexican pickled carrots recipe style, add 1/2 cup sliced onion and 1 sliced jalapeño to the jar before pouring the brine.
  • These homemade pickled carrots stay crisp in the refrigerator for up to three weeks.
  • If you prefer dill pickled carrots, add 1 teaspoon of dried dill or one fresh dill sprig to the jar.

Nutrition

Find it online: https://kitchenican.com/pickled-carrots-quick-refrigerator-recipe/