Description
This Quick Pickled Carrots recipe offers a vibrant and tangy twist to fresh carrots by soaking them in a flavorful brine made from vinegar, water, salt, and sugar. Ready in just 10 minutes, these pickled carrots are perfect as a snack, a crunchy salad topping, or a zesty side dish.
Ingredients
Scale
Vegetables
- ½ pound matchstick carrots (or whole cut into ¼-inch thick slices, 4 ½ inches long)
Brine
- â…” cup distilled white vinegar
- â…“ cup water
- 1 ¼ teaspoons salt
- 1 tablespoon sugar
Optional Additions
- 3 fresh dill sprigs
- Pickling spice
- Red pepper flakes
- Garlic cloves
Instructions
- Make the brine: Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil, then reduce heat to low and simmer for 2-3 minutes while whisking occasionally until the salt and sugar have fully dissolved.
- Add the carrots to a jar: Place the prepared carrots into a 16-ounce mason jar. Add any optional ingredients such as pickling spice, red pepper flakes, garlic cloves, or fresh dill sprigs to enhance flavor.
- Pour the brine over the carrots: Carefully pour the warm brine solution over the carrots in the jar. If there is space remaining at the top, add additional water until the liquid just reaches the top of the jar.
- Cover and store: Seal the jar with its lid and let it cool to room temperature. Then, refrigerate the jar for at least 4 hours, preferably overnight, to allow the flavors to develop before serving.
Notes
- Use matchstick carrots for quicker pickling or slice whole carrots into uniform pieces for consistency.
- Adjust sugar and salt levels to your taste preference.
- Pickling spice, red pepper flakes, garlic, and dill are optional but add extra layers of flavor.
- Store refrigerated and consume within 2 weeks for optimal freshness.
- Use distilled white vinegar for a clear brine and classic tangy flavor.