Quick Refrigerator Pickled Carrots
These crisp pickled carrots are bright, tangy, and easy to make with a simple vinegar brine. Keep a jar in the fridge for sandwiches, snack plates, grain bowls, and tacos.
- Total time
- 20 min
- Yield
- 8 servings, about 1/2 cup each
- Difficulty
- Easy
Prep 15mCook 5mAmericanSide Dishes
Pickled carrots are one of the easiest ways to turn a basic bag of carrots into something sharp, crunchy, and useful all week. This is a refrigerator pickle, which means there is no canning and no special equipment beyond a clean jar.
The brine is made with vinegar, water, salt, and a little sugar. Garlic, dill, mustard seed, coriander, peppercorns, and red pepper flakes add flavor without making the carrots complicated.
These carrots taste good after a few hours, but they are better after a full day in the fridge. Serve them cold wherever you want crunch and acidity.
01What you'll need
Ingredients
11 items · 8 servings, about 1/2 cup each
- 1 pound carrots, peeled and cut into 1/4-inch sticks
- 1 cup distilled white vinegar, 5% acidity
- 1 cup water
- 2 tablespoons granulated sugar (25 g)
- 2 teaspoons fine sea salt or pickling salt (12 g)
- 2 garlic cloves, peeled and lightly crushed
- 2 fresh dill sprigs
- 1 teaspoon yellow mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
02How to make it
Step-by-step
1. Clean the jar
Wash a 1-quart glass jar and its lid in hot, soapy water. Rinse well. This recipe is stored in the refrigerator, so the jar does not need to be processed for shelf storage, but it should be very clean.
2. Cut the carrots
Peel the carrots and trim the ends. Cut them into sticks about 1/4 inch thick and short enough to stand upright in the jar. Even pieces pickle more evenly and are easier to serve.
3. Add the flavorings
Place the garlic, dill, mustard seeds, coriander seeds, peppercorns, and red pepper flakes in the bottom of the jar. Pack the carrot sticks into the jar snugly, but do not crush them.
4. Make the brine
Combine the vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. A simmer means small bubbles appear around the edge of the pan.
5. Pour over the carrots
Carefully pour the hot brine over the carrots until they are fully covered. Leave about 1/2 inch of space at the top of the jar. Tap the jar gently on the counter to release trapped air bubbles.
6. Cool the jar
Let the jar sit at room temperature until it is no longer hot, about 30 to 45 minutes. Put on the lid, then refrigerate. Do not leave the carrots out for more than 2 hours total.
7. Chill before serving
Refrigerate for at least 4 hours for a light pickle, or 24 hours for fuller flavor. Serve cold. Use a clean fork each time you take carrots from the jar.
03From our kitchen
Cook's tips
- Make-ahead: Pickled carrots are a good make-ahead side. The flavor is brighter after 24 hours and continues to develop for several days.
- Storage: Keep the jar covered in the refrigerator for up to 3 weeks. These are not shelf-stable pickles, so do not store them at room temperature.
- Carrot swaps: You can use baby carrots, but cut thick ones in half lengthwise so the brine can season them well. Rainbow carrots also work, though purple carrots may tint the brine.
- Flavor swaps: Replace dill with a bay leaf, a few thyme sprigs, or a strip of lemon peel. For more heat, add a sliced jalapeño or more red pepper flakes.
- Sugar adjustments: You can reduce the sugar to 1 tablespoon for a sharper pickle. Add 1 more tablespoon if you prefer a slightly sweeter snack-style pickle.
- Keep them crisp: Do not boil the carrots. The hot brine softens them just enough while the refrigerator keeps them crunchy.
Cook's note
This is a refrigerator pickle recipe, not a tested canning recipe. For safe shelf-stable pickles, use a recipe written specifically for water-bath canning. Nutrition is estimated per serving and assumes a proportional amount of the brine is consumed; if you leave most of the brine behind, actual sodium will be lower.
04Frequently asked
Questions & answers
How soon can I eat pickled carrots?
You can taste them after about 4 hours, but they are better after 24 hours. The center of each carrot stick needs time to absorb the brine.
Can I can this recipe for pantry storage?
No. This recipe is designed for the refrigerator only and has not been tested for shelf-stable canning. Keep the jar refrigerated.
Why did my brine turn cloudy?
A little cloudiness can come from garlic, spices, or tiny carrot particles. If the carrots smell clean and tangy and have been refrigerated, that is usually fine. Discard the jar if you see mold, bubbling, a bad smell, or a slimy texture.
Can I use apple cider vinegar instead of white vinegar?
Yes, as long as it is 5% acidity. Apple cider vinegar gives the carrots a fruitier, slightly darker brine. White vinegar gives the cleanest, sharpest flavor.
Can I make these without garlic?
Yes. Leave out the garlic if you prefer. The carrots will still have plenty of flavor from the dill, spices, vinegar, salt, and sugar.
05Per serving
Nutrition facts
Nutrition Facts
8 servings, about 1/2 cup each
Amount per serving
% Daily Value*
- Total Fat0 g
- 0%
- Saturated Fat0 g
- 0%
- Cholesterol0 mg
- 0%
- Sodium621 mg
- 27%
- Total Carbohydrate9 g
- 3%
- Dietary Fiber2 g
- 7%
- Total Sugars6 g
- Protein1 g
- 2%
- Vitamin D0 mcg
- 0%
- Calcium23 mg
- 2%
- Iron0.3 mg
- 2%
- Potassium193 mg
- 4%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Side DishesQuick Pickled Onions
These bright, tangy pickled onions take minutes to make and add crunch to tacos, sandwiches, salads, bowls, and eggs. Keep a jar in the fridge for a simple flavor boost all week.
Side DishesBrown Butter Carrots
Tender roasted carrots get tossed with nutty brown butter, a little honey, lemon, and herbs. It is a simple side dish that feels special without needing many ingredients.
Side DishesClassic Brown Gravy
This smooth brown gravy starts with a simple butter-and-flour roux, then turns savory with stock and a splash of Worcestershire sauce. It is the kind of reliable sauce you can spoon over mashed potatoes, roast turkey, se
Side DishesCheddar Mashed Potatoes
Creamy mashed potatoes get a savory lift from sharp cheddar, sour cream, and a little butter. They are cozy enough for a holiday table but simple enough for a weeknight dinner.