Crunchy pickled carrots are a Tangy , addition to salads, sandwiches, or charcuterie boards. Infused with garlic, dill, onion, and peppercorns, these tangy carrots are easy to make and require just a short resting time before they’re ready to enjoy.
Why You’ll Love This Recipe
- Fast and Easy: No complicated canning required—just blanch, season, and brine.
- Bold Flavor: A perfect balance of sweet, tangy, and slightly spicy flavors.
- Versatile: Great for snacking, topping tacos, or adding a crunch to your favorite dishes.
- Long-Lasting: Keeps well in the fridge for up to 4 weeks.
Ingredients
For the Carrots:
- 6 cups carrots, thinly sliced (~4 large carrots)
- ½ cup onion (diced or sliced)
- ½ teaspoon black peppercorns (divided)
- ½ teaspoon red pepper flakes (optional)
- ¼ cup sliced red bell pepper (optional)
- 4 sprigs fresh dill
For the Brine:
- ½ cup apple cider vinegar
- ½ cup white vinegar
- ¾ cup water
- 3 cloves garlic (roughly chopped)
- 2 tablespoons kosher salt
- 3 tablespoons sugar
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Step 1: Blanch the Carrots
- Fill a medium mixing bowl with ice water and set aside.
- Peel and slice the carrots into thin coins.
- Bring a saucepan with a few inches of water to a boil.
- Add the carrots and reduce the heat to medium-high. Cook for 2 minutes.
- Drain the carrots and immediately transfer them to the ice water. Let sit for 5 minutes, then drain again.
Step 2: Make the Brine
- In a saucepan, combine apple cider vinegar, white vinegar, water, salt, sugar, and garlic.
- Bring the mixture to a boil, stirring until the sugar and salt dissolve.
- Reduce to a simmer and keep the brine warm on the stove.
Step 3: Assemble the Jars
- In clean jars, evenly divide the onion, black peppercorns, and red pepper flakes.
- Add the carrot slices, tucking in fresh dill and red bell pepper.
- Pour the warm brine over the carrots, making sure they are fully submerged.
- Seal the jars and let them sit at room temperature for 12 hours.
Step 4: Store and Enjoy
- Transfer the jars to the refrigerator.
- Allow the flavors to develop for at least 24 hours before enjoying.
- Pickled carrots will keep for 3-4 weeks in the fridge.
Servings and Timing
- Yield: 1 quart (about 12 servings)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Resting Time: 12 hours
- Total Time: 12 hours 20 minutes
Variations
- Spicy Pickled Carrots: Add extra red pepper flakes or a sliced jalapeño for more heat.
- Herbaceous Twist: Replace dill with fresh thyme or tarragon for a different flavor.
- Sweet & Tangy: Increase sugar to 4 tablespoons for a sweeter brine.
- Classic Pickle Flavor: Add a bay leaf, coriander seeds, or mustard seeds for a traditional taste.
Storage/Reheating
- Refrigeration: Keep sealed jars in the fridge for up to 4 weeks.
- Freezing: Not recommended, as freezing will change the texture of the carrots.
- Reheating: No need to reheat—serve straight from the fridge.
FAQs
1. How long do quick pickled carrots last?
They stay fresh for about 3-4 weeks in the refrigerator when stored in an airtight container.
2. Can I skip blanching the carrots?
Blanching helps soften them slightly and improves absorption of the brine, but you can skip this step if you prefer a crunchier texture.
3. Can I use baby carrots instead?
Yes! Slice them in half or into thin rounds for better absorption of the flavors.
4. What kind of vinegar works best?
A combination of apple cider vinegar and white vinegar provides a great balance of acidity and flavor.
5. How soon can I eat the pickled carrots?
They develop the best flavor after resting for at least 24 hours, but you can taste them after 12 hours.
6. Do I need to sterilize the jars?
Since these are refrigerator pickles, sterilization isn’t necessary, but using clean jars is recommended.
7. Can I reuse the brine for another batch?
Yes, but the flavors may weaken. Consider boiling it again and adding fresh spices.
8. Can I make this recipe sugar-free?
Yes! Substitute a sugar alternative like erythritol or monk fruit sweetener.
9. What other vegetables can I pickle with carrots?
Try adding sliced radishes, cauliflower, or cucumbers for a mix of textures and flavors.
10. What can I serve pickled carrots with?
They pair well with tacos, burgers, grain bowls, sandwiches, or as a tangy snack on their own.
Conclusion
Quick Pickled Carrots are a vibrant, crunchy, and flavorful addition to any meal. Whether you enjoy them as a snack, topping, or side dish, their tangy-sweet balance and ease of preparation make them a must-try recipe. Keep a batch in your fridge for a refreshing, zesty treat anytime!
Print
Crunchy, Tangy Pickled Carrots
- Total Time: 12 hours 20 minutes
- Yield: 1 quart 1x
- Diet: Vegan
Description
These Quick Pickled Carrots are crunchy, tangy, and bursting with flavor! Infused with garlic, dill, onion, and a hint of spice, they’re the perfect addition to salads, sandwiches, and more. Ready in minutes, these easy refrigerator pickles last for weeks!
Ingredients
For the Carrots:
- 6 cups carrots, thinly sliced (~4 large carrots)
- 1/2 cup onion, diced or sliced
- 1/2 teaspoon black peppercorns, divided
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup sliced red bell pepper (optional)
- 4 sprigs fresh dill
For the Brine:
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 3/4 cup water
- 3 cloves garlic, roughly chopped
- 2 tablespoons kosher salt
- 3 tablespoons sugar
Instructions
Step 1: Prep & Blanch the Carrots
- Fill a mixing bowl with ice water and set aside.
- Peel and slice the carrots into thin coins.
- Bring a medium saucepan with a few inches of water to a boil.
- Carefully add the carrots, reduce heat to medium-high, and cook for 2 minutes.
- Drain and immediately transfer the carrots to the ice water for 5 minutes to stop cooking. Drain again.
Step 2: Make the Brine
- In a saucepan, bring the vinegars, water, salt, sugar, and garlic to a boil.
- Once the sugar dissolves, reduce the heat to a simmer and keep warm.
Step 3: Assemble the Pickled Carrots
- In clean jars, evenly divide the onion, peppercorns, and red pepper flakes.
- Add the carrots, tucking in the dill and sliced red bell pepper.
- Pour the warm brine over the carrots, covering them completely.
- Seal with lids and let sit at room temperature for 12 hours.
- Transfer to the fridge, where they will keep for 3-4 weeks.
Notes
- Flavor Variations: Add bay leaf, coriander, or mustard seeds for extra depth.
- Storage: These quick pickles do not require canning but must be refrigerated.
- Serving Ideas: Use in sandwiches, tacos, grain bowls, or as a crunchy snack.
- Prep Time: 10 minutes
- Rest Time: 12 hours
- Cook Time: 10 minutes
- Category: Side Dish, Condiment
- Method: Pickling, No-Cook
- Cuisine: American, Pickled
