Super Easy Quick Pickled Carrots Recipe (2024)

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You’re going to love how easy these quick pickled carrots are. Whether you have a harvest from your garden or you want to experiment with a few carrots from your fridge, give this recipe a try. You’ll be pickling in no time!

Table Of Contents hide

1 Save This Recipe!

2 Exclusive Nutrition and Healthy Living Library

3 Easy Pickled Carrots

4 What Does it Mean to Quick Pickle?

5 How Long Do Quick Pickles Last?

6 What Kind of Vinegar to Use for Pickling

7 Pickling Add-Ins and Flavor Enhancers

8 Are Pickled Foods Healthy?

9 What to Do with Pickled Carrots

10 Supplies Needed

12 Exclusive Nutrition and Healthy Living Library

13 Quick Pickled Carrots

13.1 Equipment

13.2 Ingredients

13.3 Instructions

13.4 Video

13.5 Nutrition

13.6 Did You Make This Recipe?

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Easy Pickled Carrots

There is nothing easier than pickling vegetables. I’ve been on a little bit of pickling kick because I love pickled anything on basically any food available.

Anyone can do this. I was intimidated at first, because I related pickling to canning but trust me, if I can do this so can you.

The recipe I have listed a mini batch of pickled carrots, so give it a try. If you love it as much as I do, double or triple the recipe.

I love these because it’s a tasty way to get more veggies in my diet. If this is something that you struggle with, I have 8 easy ways to add more vegetables to your diet that I encourage you to read.

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What Does it Mean to Quick Pickle?

Quick pickling is when you create a brine to pickle vegetables in the fridge. You do not use a water bath canning method, so they don’t last as long.

How does it take to pickle vegetables in the fridge?

The longer the vegetables sit, undisturbed, in the refrigerator the better. Every day infuses more on that vinegar taste we all love.

It’s recommended to wait 3-4 weeks but I have noticed a change in just 24 hours.

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How Long Do Quick Pickles Last?

Quick (or refrigerator) pickles don’t last as long as canned pickles because they’re not sealed.

However they can last up to two months in the fridge.

What Kind of Vinegar to Use for Pickling

White distilled vinegar is the best for pickling. It’s the variety our grandma’s used before us and it’s tried and true. It’s because of the acidity, which is 5% for the conventional vinegar from the store.

Most vinegars will have the acidity percentage on the label so check that out. You will want to look for 5% or higher. Keep in mind that if you use a dark vinegar (like malt) it will discolor your food.

Pickling Add-Ins and Flavor Enhancers

If you’re want to change it up and add a few different flavours to your refrigerator pickled carrots why not give these a shot?

  • Dill
  • Garlic
  • Red pepper flakes
  • Ginger
  • Jalapeno
  • Cilantro

Are Pickled Foods Healthy?

There is a large misconception that pickled foods are unhealthy.

That’s mostly because the store-bought varieties are loaded with sodium, so it could be something to limit if you have high blood pressure.

This particular recipe only has two teaspoons and most of that will be in the brine (which you won’t be drinking out of the jar, or maybe you will – no judgment).

Calorie Count

For 1/4th of the recipe it’s only 54 calories, so eat to your heart’s content.

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What to Do with Pickled Carrots

Aside from snacking straight out of the jar, here are a few ways I like to cook with pickled vegetables:

  • Add to stir-fries.
  • Top your salads with them.
  • Finish your pasta with pickled carrots (it’s so odd but it’s so good on drunken noodles and spaghetti).
  • Use as a topping for tacos.
  • Put them on a sandwich (pita sandwiches are perfect).
  • Dip them in hummus.

Supplies Needed

You won’t need much to make this small batch pickled carrots.

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How to Make Pickled Carrots

The instructions below are laid out simple for you to make refrigerator pickled carrots.

Don’t just stop at carrots either! Try this method with cauliflower, beets, asparagus, and more.

If you like this, then try this recipe for pickled onions.

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Quick Pickled Carrots

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You're going to love how easy these quick pickled carrots are. Whether you have a harvest from your garden or you want to experiment with a few carrots in your fridge, give this recipe a try. You'll be pickling in no time!

Prep Time 1 day day

Total Time 1 day day

4 servings

Ingredients

  • 6-8 carrots peeled and sliced lengthwise into fourths.
  • 6 springs dill
  • 1 garlic clove
  • 3/4 cup water
  • 3/4 cup vinegar
  • 2 tsps sea salt
  • 1 1/2 tsps cane sugar
  • pinch red pepper flakes optional

Instructions

  • After peeling and trimming the carrots to fit, pack them into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars).

  • I packed as many as I could (about 6) while still having room to add the whole clove of garlic and dill.

  • Add the rest of the ingredients into a saucepan and bring to a boil. Once the sugar and salt are dissolved, remove from heat and carefully pour into the jar.

  • Let cool to room temperature (about 30-40 minutes), put a lid on the jar and move to the refrigerator.

Video

Nutrition

Serving: 1servingCalories: 54kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1230mgPotassium: 304mgFiber: 3gSugar: 6gVitamin A: 15402IUVitamin C: 7mgCalcium: 36mgIron: 1mg

AuthorAuthorRanda Derkson

Super Easy Quick Pickled Carrots Recipe (2024)

FAQs

How to quickly pickle vegetables? ›

Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.

Which vinegar is best for quick pickling? ›

Distilled white vinegar is the most commonly used, because it has a clean, crisp flavor that retains the produce's original taste and color best. Apple cider vinegar lends a milder, sweeter flavor if you don't mind the darker color. White wine, red wine and champagne vinegar all are great to use with pickling.

How long to leave pickled carrots before eating? ›

For best flavor results, wait at least 24 hours before eating the pickled carrots. The longer you wait, the more intense in flavor they will get. Make sure your jars are completely clean and sterilized before using them. Depending on the size of your carrots, you may need more or less to fill the jars.

Do you have to heat vinegar for pickling? ›

Vinegar pickling (or quick pickling) is a simple process. Water, salt and vinegar (and sometimes sugar) are combined and heated and then fruit or vegetables are immersed in that liquid.

How do chefs pickle so quickly? ›

The technique—a version of vinegar pickling that doesn't require a full canning process—produces briny, crunchy pickled vegetables in just a couple hours. Heat the brine until sugar and salt dissolve, then pour it over the vegetables and let them cool in the jar—voila, pickles.

What is the difference between pickling and quick pickling? ›

Quick pickles don't develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.

Can you reuse pickle juice to pickle carrots? ›

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

Are pickled carrots good for your gut? ›

Most of us think of small cucumbers when we think of pickles, but actually, pretty much anything can be pickled. Cabbage, radishes, onions, carrots, beets—the limit does not exist. And they're all great for the gut.

Do carrots have to be blanched before pickling? ›

For my pickled carrots, I do a quick blanch before adding to jars and processing in the water bath. This softens the carrots slightly and allows the pickle flavor to absorb better.

Can you pickle in straight vinegar? ›

Some vegetables such as onions, mushrooms and artichokes are pickled in straight 5% vinegar with no additional water.

Can I use regular vinegar instead of pickling vinegar? ›

But can you use any vinegar for pickling? Well, some vinegars are better for pickling than others. Try to avoid using concentrated or aged vinegars that may have too heavy a viscosity or too weak an acidity to prevent bacterial growth.

Do you use white or apple cider vinegar for pickling? ›

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

Can you speed up the pickling process? ›

Once the brine is hot and ready, pour it into your jars—leaving ½ inch of headspace between the liquid and the rim for liquid-induced expansion—and screw on the lids. The heat will soften your veg a little and speed up the pickling process. Let the jars cool to room temperature, then transfer them to the fridge.

Can you quick pickle frozen vegetables? ›

Once you've picked a peck of frozen plants, pickle it how you would any other vegetable. Place your frozen vegetables in a heat-safe jar—there's no need to thaw. Make a brine—I like this one—and heat it in a sauce pan until the salt and sugar dissolves, then pour it over your vegetables.

How long does it take for a cucumber to turn into a pickle? ›

Top the cucumbers with a few stacked lids or a resealable plastic bag filled with extra brine to keep them submerged. Place the airlock on top and secure it to the jar with the band. Store in a cool area (between 60 and 75F [15 and 24C]) for 3 to 5 days, or until the cucumbers taste like pickles.

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