Quick Pickled Carrots

These quick pickled carrots combine crunchy sticks with a tangy, garlicky brine for a bold snack, side dish or sandwich topping that comes together with simple prep.     

You might also like spicy dill pickles, giardiniera (Italian mixed pickled veggies) and pickled green beans.

Why You’ll Love It           

Easy prep: Basic ingredients and minimal effort for flavorful results.
Crisp texture: The carrots stay snappy while soaking up all the flavor.
Tasty brine: Mustard, coriander and peppercorns create a balanced taste with just the right amount of spice.
Small batch: Makes just enough quick pickled carrots to keep things fresh without waste.

Easy Pickled Carrots Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Carrots: Peeled and cut into sticks for easy snacking and fast pickling. Choosing larger or longer carrots for this recipe is best. The ideal length of the carrots, after cutting, should be between 3 and 3 ½ inches, so they stand in the mason jar with room to absorb the pickling liquid. The larger/thicker end of the carrot should be cut into quarters or eighths, while the thinner end of the carrot might only need to be cut in half depending on the end thickness. The thinner the carrot piece, the quicker it will absorb the pickling flavor.
Fresh garlic: Adds robust flavor and aromatic bite to each jar. The amount of fresh garlic cloves depends on their size. If the garlic clove is larger, then 3 per jar is adequate, or if smaller then 4 or 5 cloves may be needed.
White vinegar: Brings tang and acidity for proper pickling.
Spices: Black peppercorns, coriander seed and mustard seed infuse the brine.
Granulated sugar: Balances the vinegar’s sharpness with a hint of sweetness.
Kosher salt: Essential for seasoning and preserving the vegetables.

How to Make Pickled Carrots

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the jars: Divide carrots and garlic evenly between the mason jars (wide mouth jars like this are easier to fill).
Make the brine: Combine vinegar, spices, water, sugar, and salt in a small saucepan and boil.
Cool slightly: Let the brine rest before pouring to avoid overcooking the carrots.
Fill the jars: Ladle the warm brine into jars, covering the carrots completely.
Cool and chill: Let jars sit uncovered briefly, then seal and refrigerate for 2 days for the flavors to meld perfectly.

Substitutions and Variations

Use baby carrots: Slice them in half before pickling and allow extra marinating time.
Add heat: Include red pepper flakes or a sliced chili for extra spicy pickled carrots.
Add herbs: Include dill weed, basil or your preferred herbs.
Swap the vinegar: Try rice vinegar, apple cider vinegar or white wine vinegar for a milder pickle brine tang.
Try mixed veggies: Add daikon radish, green beans or cauliflower to the jars with the carrots.
Add cute labels: Quick pickled carrots make fun gifts, so you could personalize them if you wanted to give some away!

Serving Suggestions

With a main dish: Pickled carrots pair beautifully with Mexican shredded beef or shredded chicken, they’re great alongside enchiladas, smoked fish tacos or a nice venison chili. Or serve with garlic parmesan wings for a sweet and tangy complement, or even with salmon rice bowls.
In sandwiches: Include them in an Italian chopped sandwich or have them on the side. They’re also tasty with cheeseburger meatloaf or corn dogs for added savory contrast. You can also serve them with banh mi or shrimp spring rolls, as Vietnamese pickled carrot (or mixed Vietnamese pickles) is a classing pairing.
As a snack: You can even enjoy refrigerator pickles straight from the jar! Or perhaps make a small plate, perhaps with million dollar deviled eggs, rosemary cheddar crackers with cheese and marinated olives and feta, for a simple supper. You’re sure to find lots of ways to enjoy pickled vegetables!

How to Store Easy Pickled Carrots

Store: Pickled carrots can be kept in the refrigerator for up to 2 or 3 weeks after pickling. 
Freeze: I don’t recommend freezing these because the texture may get mushy.