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Pickled Carrots Recipe

Pickled Carrots Recipe – Tangy & Easy to Make

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American / International
Servings 4 servings
Calories 50 kcal

Ingredients
  

  • 500 grams fresh carrots peeled and cut into sticks or thin rounds
  • 1 cup white vinegar or apple cider vinegar
  • 1 cup water
  • 2 tbsp sugar adjust to taste
  • 1 tsp salt kosher or sea salt preferred
  • 2 –3 garlic cloves sliced or crushed
  • 1 tsp black peppercorns optional
  • 1 tsp mustard seeds optional
  • ½ tsp red chili flakes optional
  • 1 –2 sprigs fresh dill optional

Instructions
 

  • Prep the Carrots: Peel and cut the carrots into sticks, rounds, or preferred shapes. Keep pieces uniform for even pickling.
    Prepare the Pickling Brine: In a saucepan, combine vinegar, water, sugar, and salt. Bring to a gentle boil, stirring until sugar and salt dissolve. Add garlic, peppercorns, mustard seeds, red chili flakes, and dill.
    Pack the Carrots: Place carrot pieces into a sterilized glass jar. Pour the hot brine over the carrots, fully submerging them. Leave about 1 cm of space at the top.
    Seal and Cool: Seal the jar and let it cool to room temperature. Refrigerate the jar. For quick pickles, let sit 24 hours; for maximum flavor, 2–3 days. Shake gently once a day to distribute spices.
    Serve: Enjoy as a snack, side dish, salad topper, in sandwiches or tacos.