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Quick Refrigerator Pickled Carrots

A glass jar filled with bright orange, stick-cut pickled carrots submerged in brine with visible spices.
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Make crunchy, tangy pickled carrots quickly using this simple refrigerator method. Customize the brine for spicy, dill, or Asian flavors.

Ingredients

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  • 1 pound carrots, peeled and cut into sticks or coins
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • Optional Flavorings: 1 clove garlic (smashed), 1 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, 1 small dried chili or 1/2 teaspoon red pepper flakes, 1 star anise, 1/2 teaspoon fresh ginger slices

Instructions

  1. Prepare the carrots: Peel the carrots and cut them into uniform sticks or coins. Place the carrots into a clean, pint-sized or quart-sized jar.
  2. Make the brine: In a small saucepan, combine the vinegar, water, sugar, and salt.
  3. Heat the brine: Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve completely. Remove from heat.
  4. Add flavorings: If using optional flavorings (garlic, spices, chili), add them directly to the jar with the carrots.
  5. Pour the brine: Carefully pour the hot brine over the carrots in the jar, ensuring the carrots are completely submerged. Leave about 1/2 inch of headspace at the top.
  6. Cool and seal: Let the jar cool on the counter for about 30 minutes. Once cooled, seal the jar with a tight-fitting lid.
  7. Refrigerate: Place the jar in the refrigerator. The carrots will be ready to eat in about 24 hours, but the flavor improves after 2-3 days.

Notes

  • For a Mexican-style pickle, add 1/2 teaspoon dried oregano and 1/4 cup sliced onion to the jar.
  • For an Asian-style pickle, use rice vinegar instead of white vinegar and add 1 teaspoon sesame seeds.
  • The carrots will stay crisp in the refrigerator for up to three weeks.

Nutrition

Find it online: https://savoryskies.com/quick-refrigerator-pickled-carrots/