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.
Author:ellievance
Prep Time:15 min
Cook Time:5 min
Total Time:20 min
Yield:About 1 pint1x
Category:Condiment
Method:Refrigerator Pickling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups carrots, peeled and thinly sliced or julienned
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.
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.
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.
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.
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.
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.