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Quick Refrigerator Pickled Carrots

A clear glass mason jar filled tightly with bright orange, julienned pickled carrots, sealed with a silver lid.

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Make crisp, tangy pickled carrots using this fast, no-fuss refrigerator method. These easy carrot pickles are ready quickly and add zest to sandwiches, tacos, and salads.

Ingredients

Scale
  • 2 cups carrots, peeled and thinly sliced or julienned
  • 1 cup white vinegar (5% acidity)
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • Optional additions: 2 cloves garlic, smashed; 1 teaspoon dill seeds; 1/2 jalapeño, thinly sliced

Instructions

  1. Prepare the carrots: Peel the carrots and slice them thinly into coins or matchsticks (julienne). Pack the carrots tightly into a clean, pint-sized glass jar.
  2. Combine brine ingredients: In a small saucepan, combine the vinegar, water, sugar, and salt. Add optional flavorings like garlic, dill seeds, or jalapeño slices now if using.
  3. Heat the brine: Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt fully dissolve. Remove from heat immediately.
  4. Pour the brine: Carefully pour the hot brine over the carrots in the jar, ensuring the carrots are completely submerged. Leave about 1/2 inch of headspace at the top.
  5. Cool and store: Let the jar cool on the counter for about 30 minutes. Once cooled, seal the jar with a lid and transfer it to the refrigerator.
  6. Wait to eat: Allow the carrots to pickle in the refrigerator for at least 1 hour for a light tang, or ideally 24 hours for full flavor development. These refrigerator pickles are best eaten within three weeks.

Notes

  • For a Vietnamese style (Banh Mi pickles), use 1/2 cup vinegar, 1/2 cup water, 1/4 cup sugar, and 1 teaspoon salt. Add shredded daikon radish along with the carrots for authentic flavor.
  • These crunchy preserved vegetables are excellent for meal prep and topping dishes like tacos or grain bowls.
  • If you prefer a sweeter profile, increase the sugar by 1 teaspoon.

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