Pickled Carrots are slightly sweet, a little bit sour, and the perfect topping on so many things. The best way to make this recipe is to let strips of carrots and your favorite herbs, like dill, sit in a pickling solution in the refrigerator overnight. Ready in just a day, they take tacos, sandwiches, and salads up a notch, but they’re also amazing on their own!
There’s this delightful spot with a rooftop patio overlooking downtown Austin that has the best duck tacos. Why?!
Because they come with the most irresistible pickled carrots on top!
After these tacos and a delightful Korean bowl from a local restaurant, I set to work transforming this Refrigerator Dill Pickles recipe into one that would work with carrots instead. It has my go-to brining solution that works with SO many veggies.
I took it up a level by including some garlic cloves, fresh dill, and whole peppercorns. The result was the BEST homemade pickled carrots.
And it gets even better… they were pickled to perfection and ready to be devoured the next day. That’s right! You don’t need to wait weeks or even days to dig in.
Ingredients
Notes about the ingredients needed for this Quick Pickled Carrots recipe are below. Jump to recipe for the exact measurements.
- Carrots. You can either peel and then julienne cut them yourself, or buy a bag of matchstick carrots and save yourself time! If you decide to use baby carrots, you will need to steam them slightly to soften them up before pickling.
- Vinegar. To get the traditional pickle flavor, distilled white vinegar is a must. While you can use apple cider vinegar, the flavor won’t be quite the same. Rice vinegar and white wine vinegar won’t work well either.
- Water. Used to balance out the acidic flavor from the vinegar and keep the solution from being too sour.
- Salt. Any good brine requires salt! Pickling salt is best and should be readily available at most grocery stores. But table salt will do if that is all you have. You can always increase the amount, so start modestly.
- Sugar. You might want to add just a small amount to offset the tartness of the vinegar. You can use more or less depending on your preference.
- Optional Ingredients. There are so many things you can do here! Fresh dill, whole garlic cloves, black peppercorn, or pickling spice are all fantastic.
How to Make Pickled Carrots
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. Prepare the ingredients.
Combine vinegar, salt, sugar, and water in a medium saucepan. Bring it to a boil over high or medium-high heat. Turn it to low and allow the pickling liquid to simmer for 2 or 3 minutes, stirring occasionally.
Be careful not to heat the solution for too long. If left unchecked, more liquid will evaporate than you want, and you won’t have enough to cover the carrots. Set it to the side to cool.
It is important to use small pieces of carrots so they soak up the solution well. The easiest way to prep this recipe is to buy a bag of pre-cut matchstick carrots.
Or, you can julienne cut carrots yourself! Be sure to use a good vegetable peeler to remove the outer layer. Then, slice the carrots into sections 4 ½ inches long. Continue cutting each piece into ¼-inch thick pieces, then slice each wedge into thin, ⅛-inch thick strips.
Tip: Maximize Flavor
Slicing the carrots as thinly as possible allows them to absorb more brining solution—meaning more of that sweet and sour flavor!
2. Fill the jars with carrots and brine.
Use wide mouth pint or half-pint canning jars for the best results.
You can either pickle carrots alone with the brining solution, or add in other ingredients, like whole garlic cloves, peppercorns, fresh dill, or pickling spice. Using any of these things will just enhance the flavor.
Place whatever you are using in the jar. Don’t press them down too much, everything should be gently set in.
Pour the warm pickling solution over the vegetables. The liquid likely won’t come to the top of the jar. Add room temperature water to fill the remaining space.
3. Cover and store.
Wipe down the rim to be sure there is nothing in the way. Then, screw the lid on tightly.
Set the jar of pickled carrots in the refrigerator. These are best enjoyed the next day!
Prep-Ahead and Storage
- Prep-Ahead: This recipe is a meal-prepper’s dream as it must be made in advance. Plan to make these pickled carrots a couple of days before you need them.
- Storage: In an airtight jar, these carrots will last for up to 1 to 2 months in the fridge.
- Freezing: Place leftovers in a freezer-safe container and keep them in the freezer for up to 2 to 3 months.
FAQs
Pickled carrots have many health benefits, including added probiotics from the fermentation process. Carrots are carbohydrates but are low in calories. They have a decent amount of vitamin A, vitamin C, and fiber. They are also a good source of potassium and calcium, among other nutrients.
Pickled carrots have a unique sweet, salty, and sour taste that many people enjoy. They are softer than the raw variety. The ultimate flavor mostly depends on what you add to the pickling solution. Including things like black peppercorns, dill, oregano, or serrano peppers can change the taste dramatically.
While pickled vegetables are delicious, they are considered a condiment and not a serving of vegetables.
Ways to Use Pickled Carrots
Pickled Carrots add a delicious twist to so many dishes that call for raw ones. Try them on any of these first:
More Quick Pickled Vegetable Recipes
It is so easy to make pickled vegetables. Give these other recipes a shot:
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Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.
⅔ cup distilled white vinegar, ⅓ cup water, 1 ¼ tsp. salt, 1 Tbsp. sugar
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Add the carrots to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
½ lb. carrots, Pickling spice
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Pour the warm solution over the carrots and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
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Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
- Prep-Ahead: This recipe is a meal-prepper’s dream as it must be made in advance. Plan to make these pickled carrots a couple of days before you need them.
- Storage: In an airtight jar, these carrots will last for up to 1 to 2 months in the fridge.
- Freezing: Place leftovers in a freezer-safe container and keep them in the freezer for up to 2 to 3 months.
Calories: 45kcal, Carbohydrates: 9g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 638mg, Potassium: 182mg, Fiber: 2g, Sugar: 6g, Vitamin A: 9472IU, Vitamin C: 3mg, Calcium: 22mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
