Easy Pickled Carrots
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Got extra carrots? This homemade pickled carrots recipe is the perfect way to use them. The process is surprisingly simple, and the flavor payoff is huge. Whether you’re new to pickling or just looking for something fun to add to your fridge, this is a great place to start. These make-ahead pickled carrots are fresh, crunchy, and full of flavor.
It turns out you can pickle just about anything. I accidentally ordered a jumbo bag of carrots with my grocery haul. (I was making some of my carrot cake overnight oats.) Not wanting them to go to waste, I decided to give pickling a try. I’m so glad I did, because not only was it incredibly easy, but the flavor was even better than I expected.
These pickled carrots turned out to be the perfect little snack. I kept a jar in the fridge and found myself grabbing a few here and there throughout the week. They’re also great tossed into salads, tucked into sandwiches, or served on a charcuterie or crudité board. You’ll find the recipe I used below, but don’t be afraid to get creative. You can add herbs, garlic, a little sugar, or mix in other veggies like cauliflower or cucumber. The base is super versatile and easy to make your own.
Pickling might sound a bit intimidating, but I promise this method is as straightforward as it gets. I made mine as refrigerator pickled carrots, which means no need for canning equipment. But if you’re more experienced and want to process them for shelf storage, that works too.
Why You’ll Love This Recipe
- Even if you’ve never pickled a thing in your life, this recipe is surprisingly easy. You’re basically just heating a brine and pouring it over your carrots. That’s it. It’s a great starting point for beginner picklers!
- The combination of vinegar, garlic, dill, and peppercorns gives these carrots a satisfying tang with just the right amount of zip. They’re crunchy, refreshing, and perfectly balanced. Once you try one, it’s hard to stop snacking.
- There are many ways to enjoy them! You can eat these straight from the jar, tuck them into a lunchbox, or serve them on a cheese board. They add color and crunch to salads, sandwiches, or even as a topping for grain bowls.
- You can customize the brine to make it your own. Swap in other veggies, throw in some chili flakes for heat, or load up on herbs. Once you know the method, the possibilities are wide open.
If you love little snacks like this, then you may love my post filled with unique, delicious, and easy hors d’oeuvres recipes! It’s a wonderful collection full of some of my favorite appetizer bites!
Ingredients
It’s time to gather the ingredients needed to pickle some carrots. Here’s what to gather:
- Carrots – Crisp, sweet, and sturdy, carrots are the perfect vegetable for pickling and hold up beautifully in the brine.
- White vinegar – This provides the classic tang and acidity needed for quick pickling and helps preserve the carrots.
- Water – Used to balance out the sharpness of the vinegar and keep the brine from being too overpowering.
- Salt – Essential for flavor and drawing out moisture, salt also helps the pickling process work properly.
- Sugar – I like a touch of sugar in my pickled vegetables, but this is optional.
- Whole peppercorns – These add just a hint of spice and complexity without overpowering the fresh flavor of the carrots.
- Garlic – This gives the pickles a subtle garlicky bite that deepens as they sit.
- Fresh dill – Aromatic and flavorful, dill brings a classic herbal note that pairs wonderfully with carrots and garlic.
How To Make
Alrighty, let’s get to work on making this recipe. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Peel the carrots and cut them into sticks to fit inside your jars. Pack the carrots evenly into two clean pint-size canning jars. Add 1 clove of garlic and half of the dill to each jar.
- In a small saucepan, combine the vinegar, water, salt, sugar, and peppercorns. Bring the mixture to a boil, then carefully pour the hot brine over the carrots in each jar, making sure the liquid fully covers the vegetables.
- Let the jars cool to room temperature, then seal with lids and refrigerate. The carrots will be lightly pickled after a few hours, but are best after at least 24 hours. Store in the refrigerator for up to one month.
- If you’d like to make them shelf-stable, you can process the jars in a water bath following standard canning guidelines.
And with that, your pickled carrots are ready to be enjoyed! If you’re already dreaming up variations like I am, go for it. Use the brine for other vegetables, play with flavor combos, or just keep a steady rotation of these in the fridge for snacking. And don’t forget to share your pickled creations with friends!
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How to Enjoy
- These pickled carrots are delicious straight from the jar. Keep them in the fridge for quick, crunchy snacks whenever you need something a little salty and satisfying.
- They make a great addition to cheese boards or charcuterie spreads. Their bright flavor and crisp texture are a nice contrast to rich cheeses, cured meats, and creamy dips.
- Chop them up and toss them into salads or grain bowls for a pop of flavor. They work especially well in recipes that could use a little tang or crunch.
- Add them to sandwiches, wraps, or burgers for something unexpected and delicious. They pair nicely with roasted meats, sharp cheeses, and hearty spreads.
- For a fun twist, serve them as part of a crudité platter alongside hummus or ranch dip. Their bold flavor makes them stand out in the best way.
Frequently Asked Questions
Can I use baby carrots instead of whole carrots?
Yes, baby carrots will work, especially if you want to skip the peeling and slicing. Just make sure they fit well in your jars and aren’t too thick, as thinner carrots tend to absorb the brine more evenly.
Do the carrots need to be blanched before pickling?
No, blanching isn’t necessary for this recipe. The raw carrots keep their crisp texture in the vinegar brine, which is one of the best parts of a good quick pickle (carrots or otherwise).
What kind of jars should I use?
Any clean, heat-safe jar with a tight-fitting lid will work. Pint-size mason jars are a great choice for this recipe, but recycled jars from store-bought pickles or sauces can also be used if they’re in good condition.
Is this recipe safe for shelf-stable canning?
Yes, it can be processed in a water bath canner if you want to store it at room temperature. Just be sure to follow proper canning guidelines and adjust the processing time based on your altitude.
More Pickled Recipes You’ll Love
And that’s a wrap on these pickled carrots. I guess accidentally getting an extra-large bag of carrots turned out to be a tasty blessing! I think I’ll be making these again, and I have a few other variations I’d like to try.
I hope you’ll give this recipe a go! If you do, would you please stop back and leave a comment and a 5-star rating below? I’d appreciate it!
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Pickled Carrots
Ingredients
- 1 1/2 pounds carrots
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 1-2 teaspoons sugar
- 1/2 teaspoon whole peppercorns
- 2 cloves garlic
- 1-2 tablespoons fresh dill
Instructions
- Peel the carrots and cut them into sticks to fit inside your jars. Pack the carrots evenly into two clean pint-size canning jars. Add 1 clove of garlic and half of the dill to each jar.
- In a small saucepan, combine the vinegar, water, salt, sugar, and peppercorns. Bring the mixture to a boil, then carefully pour the hot brine over the carrots in each jar, making sure the liquid fully covers the vegetables.
- Let the jars cool to room temperature, then seal with lids and refrigerate. The carrots will be lightly pickled after a few hours, but are best after at least 24 hours. Store in the refrigerator for up to one month.
- If you’d like to make them shelf-stable, you can process the jars in a water bath following standard canning guidelines.