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Quick Refrigerator Pickled Carrots (Tangy and Crunchy)

A glass mason jar filled with bright orange pickled carrots standing upright in brine, illuminated by sunlight.
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Make crunchy, tangy pickled carrots at home using this simple refrigerator method. This recipe requires no canning and is ready fast, perfect as a snack or garnish for tacos and sandwiches.

Ingredients

Scale
  • 2 cups carrots, sliced into spears or rounds
  • 1 cup white vinegar (5% acidity)
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic, smashed
  • 1 teaspoon whole black peppercorns
  • 1 small bay leaf (optional)

Instructions

  1. Prepare the carrots: Wash and trim the carrots. Cut them into uniform spears or rounds for even pickling. Pack the prepared carrots tightly into a clean, pint-sized glass jar. Add the smashed garlic cloves, peppercorns, and bay leaf to the jar.
  2. Make the brine: In a small saucepan, combine the vinegar, water, sugar, and kosher salt. Heat the mixture over medium heat, stirring until the sugar and salt completely dissolve. Do not boil the brine.
  3. Pour the brine: Carefully pour the hot brine over the carrots in the jar, making sure the carrots are fully submerged. Leave about 1/2 inch of headspace at the top of the jar.
  4. Cool and seal: Let the jar cool on the counter for about 30 minutes. Once cooled, seal the jar with a tight-fitting lid.
  5. Refrigerate: Place the jar in the refrigerator. The carrots will be ready to eat in about 24 hours, but they develop the best flavor after 3 days. These are quick refrigerator pickles and must be kept cold.

Notes

  • For spicy pickled carrots, add 1/2 teaspoon of red pepper flakes or one sliced jalapeño to the jar with the other spices.
  • These homemade pickled carrots stay crisp in the refrigerator for up to 3 weeks.
  • For a sweeter flavor profile, increase the sugar to 3 tablespoons.

Nutrition

Find it online: https://cookerycommand.com/pickled-carrots-easy-refrigerator-recipe/