Quick Tangy Pickled Carrots (Printable)

Crunchy carrots in a tangy brine, perfect for snacking or adding zest to meals.

# What You’ll Need:

→ Vegetables

01 - 4 large carrots, peeled and cut into spears

→ Brine

02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon kosher salt

→ Aromatics & Spices

06 - 2 cloves garlic, peeled and halved
07 - 1 teaspoon whole black peppercorns
08 - 0.5 teaspoon mustard seeds
09 - 0.5 teaspoon coriander seeds
10 - 0.25 teaspoon crushed red pepper flakes (optional)
11 - 2 sprigs fresh dill (optional)

# How-To:

01 - Place the prepared carrot spears vertically into a clean quart-size glass jar. Insert garlic, dill, and all spices evenly around the carrots.
02 - Combine vinegar, water, sugar, and kosher salt in a small saucepan. Heat over medium until simmering, stirring until sugar and salt are fully dissolved.
03 - Carefully pour the hot brine over the carrots in the jar, ensuring all spears are fully submerged.
04 - Allow the jar to cool to room temperature uncovered, then seal it with a lid.
05 - Refrigerate for a minimum of 1 hour before serving; for optimal flavor, chill 24 hours. Store refrigerated up to 2 weeks.

# Expert Advice:

01 -
  • Theyre ready in an hour if youre impatient, but even better if you wait a day and let the garlic really settle in.
  • You can taste every spice without any single flavor taking over, just clean crunch and tang.
  • They last two weeks in the fridge, so you can pull them out whenever you need something bright and sharp to cut through a heavy meal.
02 -
  • If you dont let the sugar and salt dissolve completely, youll end up with gritty brine that tastes uneven.
  • Make sure every carrot is under the liquid or the exposed tips will turn rubbery and dull instead of staying crisp.
  • Hot brine poured over cold carrots keeps them crunchy; if you let the brine cool first, they soften too much.
03 -
  • Cut the carrots into even thickness so they all pickle at the same rate and you dont end up with some spears too soft and others still raw tasting.
  • If you want a mellower garlic flavor, blanch the cloves in boiling water for thirty seconds before adding them to the jar.
  • Swap the dill for fresh thyme or a few slices of ginger if you want to take the flavor in a completely different direction.
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