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!

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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 Video

13.2 Equipment

13.3 Ingredients

13.4 Instructions

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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Video

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.

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 does quick pickling work? ›

In fermentation, good bacteria turn sugars into lactic acid, which preserves the food product. In quick pickling, the cold of the fridge lets the vinegary flavors of the brine marinate with the fruits or vegetables (and added spices) while forestalling the bacteria growth.

Do you have to peel carrots before pickling? ›

The first step in making pickling carrots is to wash and peel them. In theory, you could pickle your carrots without peeling them. But unless the carrots are young and small, the skins can taste bitter, so I recommend peeling all but the smallest before pickling.

How long does pickled carrot last? ›

The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

What do you eat with pickled carrots? ›

I love adding chopped pickled carrots to a simple green salad for bold, bright flavor. Add them to a grain bowl. Try one of these rice bowl recipes, or build your own bowl with a grain, protein, fresh vegetables, and pickled carrot slices!

What is the formula for quick pickling? ›

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

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.

Do you have to boil vinegar for pickling? ›

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

Do you need sugar to pickle? ›

Sugar in pickling is used to balance the tartness of the vinegar. Although the sugar can be eliminated from pickle recipes, the pickles are likely to be too sour. Note: Under no circumstances should the amount of vinegar be decreased or diluted to compensate for less sugar.

How long after pickling can you eat carrots? ›

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.

Why are my pickled carrots soft? ›

It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

Are pickled carrots healthy? ›

Pickling: Full of good bacteria called Probiotics that aid in digestion and help our bodies break down and absorb all of carrots and daikon's wonderful nutrients! Healthy gut bacteria can even reduce the symptoms of depression and anxiety while protecting our microbiome and supporting of new growth!

Can you use leftover 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.

What vegetables taste best pickled? ›

Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...

Is it okay to eat pickled vegetables everyday? ›

As long as you don't have any restrictions on sodium intake, you certainly can enjoy pickled foods in moderation.

What to pair with pickled vegetables? ›

A charcuterie board with pickles you grew and made is extra impressive. If you don't want to get too involved they're also just a great snack alongside crackers, cheese, fruit, and/or nuts. Make a spicy veggie omelet with diced tomatoes, onions, mushrooms, spinach, pickled jalapeños, and salsa.

How do chefs pickle things quickly? ›

Quick pickling is simply the act of storing fresh produce in a brine of vinegar, salt, water, and sometimes sugar, in the refrigerator. These pickles are not canned and are ready to eat mere hours after making, though I usually wait at least a day or two.

What is the difference between canning and quick pickling? ›

Quick pickles last for a few days in the refrigerator. Canned pickles, on the other hand, use a stronger brine (remember the minimum 5 % acidity) and a water bath canning process to make them shelf stable for a longer time.

How long do you let quick pickles sit before eating? ›

Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying. The fridge pickles will keep for at least one month. Note: I recommend white or red wine vinegar, apple cider vinegar, or rice vinegar.

What is the difference between pickle and quick pickle? ›

Pickle Brine vs.

Typical pickle brine is a solution of about 5 to 7% salt and anywhere from 1:1 to 1.5:1 vinegar to water. Quickles, on the other hand, typically have a higher salt and vinegar content. A quickle brine is an 8 to 10% salt solution with a 1.5:1 to 2:1 vinegar content.

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