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
Scale
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
