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Quick & Easy Tangy Refrigerator Pickled Carrots

Bright orange carrot sticks packed tightly inside a glass mason jar, ready to be enjoyed as pickled carrots.
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Make crisp, tangy pickled carrots quickly using this simple refrigerator pickle recipe. These carrots are ready fast and add crunch to sandwiches, tacos, or salads.

Ingredients

Scale
  • 1 pound carrots, peeled and sliced into thin rounds or matchsticks
  • 1 cup white distilled vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black peppercorns
  • 2 cloves garlic, smashed (optional)

Instructions

  1. Prepare the carrots: Peel the carrots and slice them into uniform rounds or thin matchsticks. Place the prepared carrots into a clean, pint-sized glass jar.
  2. Make the brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar and salt fully dissolve. Do not boil.
  3. Add flavorings: If using, add the peppercorns and smashed garlic cloves to the jar with the carrots.
  4. Pour the brine: Carefully pour the hot brine over the carrots in the jar, making sure the carrots are completely submerged. Leave about a half-inch of headspace at the top.
  5. Cool and seal: Let the jar cool on the counter for about 30 minutes. Once cooled, seal the jar tightly with a lid.
  6. Refrigerate: Place the jar in the refrigerator. You can eat the pickled carrots after at least 2 hours, but they develop the best flavor after 24 hours.

Notes

  • For a spicy kick, add 1/2 teaspoon of red pepper flakes to the brine mixture.
  • These refrigerator pickled carrots stay crisp and flavorful in the fridge for up to three weeks.
  • For Vietnamese style pickled carrots, add 1/2 cup of thinly sliced daikon radish along with the carrots.

Nutrition

Find it online: https://devourdish.com/quick-easy-tangy-pickled-carrots/