A super quick recipe for homemade pickled carrots. You will need a bunch of fresh carrots and some pantry ingredients to make these crunchy, juicy, perfect pickled carrots.
TL;DR
We have been preparing a lot more water-based, refrigerator vegetable pickles at home because they are almost effortless to prepare.
Pickles are a great way to save the harvest of the season for colder days in the year, but pickled carrots can be prepared all year long, and they find multiple uses in the kitchen.
The carrots are sliced and immediately placed into a canning jar with whole spices, vinegar, water, salt, and sugar.
The pickle is then left out for some days at room temperature so that the ingredients get to mix. Soon after, you get to already enjoy your first pickled carrots.
It's a super simple refrigerator pickle recipe, perfect for first-time users and all those who plan to enjoy the pickled vegetables within weeks.
Ingredient Notes
- Carrots — Any carrot. You can try this recipe with different carrot varieties, such as yellow or purple carrots.
- Salt — Helps preserve and season the pickles.
- Sugar — This sweetens the pickles and goes well with the salt and vinegar flavors. It also helps them last longer.
- Chili Pepper — Optional, adds some zing to your pickled carrots.
- Peppercorns — Goes with the other ingredients.
- Garlic — Fresh, sliced into larger chunks to place between the carrots. Adds flavor.
- Vinegar — Serves as the primary preservation agent. My recommendation is white wine vinegar. You could also use apple vinegar that has been filtered and which is less acidic, but we like the taste and look of white wine vinegar better.
- Water — To balance the flavors.
Process Overview
Step 1
Peel the carrots and cut off the ends.
Slice them diagonally into elongated, chunky slices, which are then cut further into sticks.
Step 2
Place the carrots into the clean jar with the sugar, salt, chili pepper (optional), peppercorn, and fresh garlic clove pieces.
Pour the vinegar and water over your carrot sticks so that they are submerged.
Step 3
Close the jar tight, make sure that it doesn't leak, and shake it well.
Keep the jar out for 2–3 days at room temperature, then refrigerate and use as needed.
📖 Recipe
10 Minute Pickled Carrots (Refrigerator) Recipe
Ingredients
Instructions
- Have your ingredients measured and ready. You'll also need a clean, sterilized glass jar with a rubber seal gasket (dishwasher or boil in hot water).3 Medium Carrots
- Wash your carrots, peel them, and cut off the ends. Slice each carrot diagonally into thick slices. Cut each diagonal slice into smaller carrot sticks.
- Pack the carrot sticks into the clean jar. Add the sugar, salt, chili, black peppercorn, and garlic.1 Tablespoon Salt, 1½ Tablespoon Sugar, 2 Chili Pepper, ½ Tablespoon Peppercorns, 2 Clove Garlic
- Pour the vinegar and water over the carrots. They should be submerged. If there is still space for some liquids, top up with some more water.⅚ Cup Vinegar, ⅚ Cup Water
- Close the jar tight and shake it so that the sugar and salt get dissolved.
- Keep the jar out for 2–3 days at room temperature and shake the jar briefly daily at least once.
- After the 2–3 days out, store the jar in your fridge at all times. The flavor will develop further in time, but you can use and enjoy your carrots in your food already.
Notes
Equipment
- 8" Chef Knife
- Canning Jars with a latch and rubber seal 16 oz/ 1 pint/ 500 ml jar
Nutrition
Tips
1 pint jars = 16 ounce jars = 500 milliliters or ½ liter jars. We use leakproof glass clamp jars with rubber gaskets. Get good glass jars and rubbers if you can. You can switch out the rubbers. Ikea has cheaper ones too that are solid.
Always maintain a 1:1 ratio between vinegar and water. Add just enough water to cover the carrots if there is still space in the jar at the end for additional liquids.
Shake the jar once daily and keep it out of direct sunlight while it's at room temperature.
Uses
These pickled carrot sticks are great with everything, for example, they make grilled meats, sausages, and vegetables taste even better.
I also add pickled carrots to my curries and rice. The sourness goes well with all lentil and vegetable curries.
Take a few with you to work to enjoy with your sandwich.
Storing
After the first two days out, always keep your pickle refrigerated.
The pickles will last at least 30 to 45 days in the refrigerator. A lot of the time we finish them early. They are better when fresh and crunchy.
If you want to extend the shelf life, don't double-dip.
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