Quick Tangy Pickled Carrot (Print Version)

Crunchy carrot spears in a tangy brine, ideal for salads, snacks, or sides.

# What You'll Need:

→ Vegetables

01 - 4 large carrots, peeled and cut into spears

→ Brine

02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon kosher salt

→ Aromatics & Spices

06 - 2 cloves garlic, peeled and halved
07 - 1 teaspoon whole black peppercorns
08 - 1/2 teaspoon mustard seeds
09 - 1/2 teaspoon coriander seeds
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 2 sprigs fresh dill (optional)

# How to Make:

01 - Place the prepared carrot spears vertically into a clean quart-size glass jar. Arrange garlic cloves, dill, and spices evenly around the carrots.
02 - Combine distilled white vinegar, water, granulated sugar, and kosher salt in a small saucepan. Heat over medium until the sugar and salt dissolve and the mixture simmers.
03 - Carefully pour the hot brine over the carrots in the jar, ensuring all spears are fully submerged by the liquid.
04 - Allow the jar to cool uncovered to room temperature, then seal with its lid securely.
05 - Refrigerate the jar for at least 1 hour before serving to achieve quick pickles; for optimal flavor, chill for 24 hours. Keep refrigerated and consume within 2 weeks.

# Expert Advice:

01 -
  • They're ready in just over an hour, so you can satisfy a pickle craving without the weeks-long wait of traditional fermented pickles.
  • That perfect snap when you bite into one feels like a tiny rebellion against mushy vegetables.
  • They transform ordinary sandwiches, salads, and snack boards into something that tastes intentional and thoughtful.
02 -
  • Hot brine is essential—cold brine won't penetrate the carrot spears the same way, leaving you with bitter raw carrots floating in vinegar instead of properly pickled ones.
  • Don't skip the cooling step on the counter; sealing a hot jar can create a seal that looks perfect but won't keep the pickles safe for weeks.
03 -
  • Always use fresh, firm carrots—softer ones will turn mushy no matter how perfect your technique, so don't waste your brine on carrots past their prime.
  • Cutting your carrots on a slight diagonal makes them look more elegant and actually exposes more surface area to the brine, which speeds up flavor absorption.
Go Back