Quick Tangy Pickled Carrot (Printable)

Crunchy carrot spears in a tangy brine ideal for snacking, salads, or as a zesty side.

# 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 - 1/2 teaspoon mustard seeds
09 - 1/2 teaspoon coriander seeds
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 2 sprigs fresh dill (optional)

# How to Make It:

01 - Place peeled and cut carrot spears vertically into a clean quart-size glass jar. Insert garlic cloves, fresh dill, and spices around the carrots.
02 - Combine distilled white vinegar, water, granulated sugar, and kosher salt in a small saucepan. Heat over medium heat until simmering, stirring until sugar and salt dissolve.
03 - Carefully pour the hot brine into the jar, fully submerging the carrot spears and aromatics.
04 - Allow the jar to cool to room temperature uncovered, then securely seal with a lid.
05 - Place the sealed jar in the refrigerator for a minimum of 1 hour before serving for quick pickles. For optimal flavor, chill 24 hours. Keep refrigerated up to 2 weeks.

# Expert Hints:

01 -
  • They're ready to eat in just an hour but taste even better after a day in the fridge.
  • One batch lasts two weeks and works for snacking, salads, sandwiches, or impressing people at dinner parties.
  • No canning equipment needed—just a jar, a saucepan, and ten minutes of your time.
02 -
  • Cold brine won't penetrate the carrots the way hot brine does, so never skip the heating step even though it seems unnecessary.
  • Keeping the carrots submerged is everything—the moment any float above the liquid, that part softens and loses its crunch.
03 -
  • Pack the jar tightly so the spears stay submerged naturally without you having to weight them down with anything.
  • Taste the brine before pouring it over the carrots—it should taste slightly too tangy and too salty because the carrots will absorb and mellow those flavors.
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