Perfect for snacking on or adding some texture and flavour to sandwiches or bowls, quick pickled carrots take only 10 minutes of prep time and are made easily in a mason jar.
Got a pickle lover in the house? We sure do. Its next to impossible to keep a jar in the fridge once its opened, and these quick pickled carrots have been a regular in our house for the last few weeks. Crunchy, salty, and tangy, they make an excellent snack on their own or a nice accompaniment for meals of all kinds.
We love throwing them in sandwiches or wraps or adding them to bowls such as bibimbap and our Korean BBQ Tofu Bowls.
This recipe truly takes no more than 10 minutes of your time, and the pickled carrots can hold up well in the fridge for at least a couple of weeks (if they last that long). I like to make the pickles about a day before I am going to use them, but if you are in a hurry you could make them a couple of hours before - the carrots will just be crisper and less 'briney'.
- Carrots - any kind of carrot will do, but you want them thinly sliced so that the brine will penetrate quickly.
- White vinegar - you can also substitute this for apple cider vinegar if you find white vinegar too harsh and don't mind that it will color your pickles some.
- Boiling water - make sure your water is freshly boiled to get the maximum quick pickled effect.
- Sea salt - make sure you use a fine grind so that it dissolves quickly. You can also use table salt.
- Sugar - to offset a bit of the acidity from the vinegar.
How to make Quick Pickled Carrots
Cut your carrots. Peel and cut your carrots into matchstick sized pieces. I like to cut mine as tall as the container will be storing them in. The thinner the carrot pieces, the easier it is for the carrot to pickle quickly. Place the cut carrots inside of a wide mouthed 16 oz mason jar.
Prepare the brine. Mix the boiling water, vinegar, salt and sugar together and stir until the salt and sugar dissolve.
Pour the brine onto the carrots. Pour the brine into the mason jar until the liquid covers the carrots. Close the jar and let it cool on the counter before storing it in your fridge.
Tips for the best pickled carrots
Cut the carrots into thin pieces. The thinner the slices the quicker to pickle!
Switch it up! Try this recipe with half carrot and half daikon radish or cucumber for tasty mix of pickles.
For best results make the pickles at least a couple of hours before you plan to eat them.
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Quick Pickled Carrots
- ½ pound carrots
- ½ cup white vinegar
- ½ cup boiling water
- 2 teaspoon salt
- ½ teaspoon sugar
- Cut the carrot and daikon into matchstick sized pieces about as tall as the neck of your mason jar, and put them inside it.
- In medium sized bowl mix together the remaining ingredients. Stir until the salt and sugar have disolved.
- Pour the pickling mixture into the mason jar and close it. Allow to cool on the counter then store in the fridge
* nutritional information is calculated by online tools and may not be 100% accurate.