Fast Pickled Carrots Recipe – Love and Lemons

Learn to make fast pickled carrots! Crunchy, tangy, and refreshing, they are a scrumptious snack or addition to salads, appetizer boards, and extra.

Pickled carrots

Pickled carrots don’t get as a lot love as dill pickles or pickled pink onions do, and I’m actually undecided why. They will add crunch to a salad, acidity to a sandwich, or sudden depth to a easy crudité platter.  They’re even nice straight from the jar. Dripping with fridge-cold brine, pickled carrots are snappy, tangy, earthy, and candy. You gained’t discover a extra refreshing snack.

So, when you’ve by no means tried pickled carrots earlier than, make this recipe! It’s insanely simple—the prep takes underneath quarter-hour—and it’s so scrumptious. These fast pickled carrots hold for as much as 2 weeks within the fridge, however you’ll polish them off approach sooner, belief me.

Quick pickled carrots recipe ingredients

Pickled Carrots Recipe Components

Right here’s what you’ll must make this fast pickled carrots recipe:

  • Carrots, in fact! You may depart small, slender carrots complete. Quarter or halve massive carrots vertically in order that the brine can season them totally all through. Trim the items to no matter size will slot in your jars.
  • Garlic – For savory chunk.
  • Black peppercorns – They add a peppery kick.
  • Cumin and coriander seeds – I LOVE these earthy, warming spices with carrots. To carry out their taste, toast them earlier than including them to the brine.
  • Distilled white vinegar and water – They offer the brine its physique. The vinegar provides acidity, and the water balances it.
  • Cane sugar – Readers typically ask me about skipping or lowering the sugar in pickle brine. Technically, you possibly can, however for the best-tasting pickles, I urge you to not. The sugar balances the vinegar and salt, giving the pickled carrots a mellower, extra nuanced taste. Plus, a lot of it stays within the brine, so by consuming the pickles, you gained’t be consuming the complete quantity of sugar!
  • Sea salt – It helps protect the carrots and perfects the steadiness of tangy, candy, and salty flavors.

Discover the entire recipe with measurements under.

Toasting cumin and coriander seeds in a saucepan

Methods to Make Fast Pickled Carrots

This recipe is for fast pickled carrots. Typically referred to as fridge pickles, fast pickles are usually not canned or processed to be shelf-stable, in order that they must be saved within the fridge and eaten inside just a few weeks. The beauty of them, although, is that they’re actually easy to make! Right here’s how I do it:

First, prep the carrots. Wash them nicely (no must peel!) and reduce them into sticks that may match into 2 (16-ounce) or 3 (10-ounce) glass jars with lids. Pack the carrots into the jars and add the garlic and peppercorns.

Subsequent, toast the spices. Add the cumin and coriander to a dry saucepan over medium-low warmth and toast, stirring typically, till aromatic, 30 seconds to 1 minute. Divide the spices among the many jars.

Hand stirring brine in saucepan with wooden spoon

Then, make the brine. To the identical pot, add the vinegar, water, salt, and sugar. Warmth it over medium, stirring, till the sugar and salt dissolve, about 1 minute.

Pouring brine over jar of quick pickled carrots

Pour the brine over the carrots, and set them apart to chill to room temperature. Then, cowl the jars and pop them within the fridge!

Hand lifting carrot out of pickled carrots jar

Now for the laborious half: ready! It takes 3 days for these pickled carrots to develop their addictive candy and tangy taste. I at all times strive sampling one sooner as a result of I’ve zero restraint round tangy meals, they usually’re higher on the third day each time. So attempt to overlook about them—simply allow them to hang around behind your fridge for just a few days, they usually’ll be able to eat!

Discover my favourite methods to make use of pickled carrots under.

Quick pickled carrots in jar on cutting board

Methods to Use Pickled Carrots

The best option to eat pickled carrots is straight from the jar as a snack, but it surely’s under no circumstances your solely possibility. Listed below are just a few different methods I really like to make use of them:

  • Pile them on a crudité platter. The pickled carrot sticks look cute, and everybody will respect the tangy pop of taste!
  • Stuff them right into a sandwich. Thinly slice them and layer them onto my chickpea salad sandwich or veggie membership sandwich for crunch.
  • Sprinkle them over a salad. I really like including chopped pickled carrots to a easy inexperienced salad for daring, vibrant taste.
  • Add them to a grain bowl. Strive one among these rice bowl recipes, or construct your personal bowl with a grain, protein, recent greens, and pickled carrot slices!

How do you want to make use of fast pickled carrots? Let me know within the feedback!

Pickled carrots recipe

Extra Favourite Selfmade Pickles

When you love these pickled carrots, strive one among these fast pickling recipes subsequent:

Fast Pickled Carrots

Prep Time: 15 minutes

Chilling Time: 3 d

Whole Time: 3 d 15 minutes

Serves 8

These fast pickled carrots are crunchy, tangy, and refreshing! Take pleasure in them as a snack or add them to a salad or appetizer board. Discover extra serving recommendations within the weblog submit above.

  • 1 pound carrots, sliced into sticks based on the scale of your jars
  • 2 garlic cloves, halved
  • 1 teaspoon black peppercorns
  • 1 heaping teaspoon cumin seeds
  • 1 heaping teaspoon coriander seeds
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons cane sugar
  • 1 tablespoon sea salt
  • Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the many jars.

  • Warmth a medium saucepan over medium-low warmth and add the cumin and coriander seeds. Toast, stirring typically, for 30 seconds to 1 minute, or till aromatic. Divide the spices among the many jars.

  • Place the vinegar, water, sugar, and salt within the saucepan and warmth over medium warmth. Stir till the sugar and salt dissolve, about 1 minute. Pour over the carrots.

  • Put aside to chill to room temperature, then cowl the carrots and retailer within the fridge. They are going to be able to eat after 3 days and can hold for as much as 2 weeks.

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