Quick Pickled Carrots

Pickled carrots in a mason jar on a blue background.

These quick pickled carrots can be added to sandwiches, salads, bowls, tacos, and wraps for a burst of zesty, tangy flavor. Try pairing them with grilled meats and vegetables, serve them as a snack, or add them to a cheese board!

5 from 44 votes

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Course: Condiment, Snack

Cuisine: American

Prep Time: 5

Cook Time: 5

Cooling Time: 30

Total Time: 40

Servings: servings

Calories: 27kcal

Equipment

Cutting Board
Kitchen Knife
Large Measuring Cup
Measuring Spoons
Small Saucepan
Wooden Spoon
16 oz Glass Jar or Nonreactive Container see note 1

Ingredients

3 carrots medium, peeled, see note 2
1 cup unseasoned rice vinegar
2 tablespoons sugar
3 teaspoons kosher salt see note 3

Instructions

Cut the carrots thinly in rounds. You are looking for them to fill about three-quarters of a 12- to 16-ounce glass Mason jar.
Make the brine. Combine vinegar, salt, and sugar and add to a small saucepan. Bring to a boil over medium-high heat, then lower the temperature to medium-low, stirring until the sugar and salt have dissolved.
Add carrot slices to the jar or another nonreactive container, such as a ceramic baking dish. Cover the carrots with the hot brine, ensuring they are completely covered.
Let cool to room temperature, about 30 minutes, then serve or store in the fridge for later use.

Notes

General

If you do not have a 16-ounce glass jar, you can use a nonreactive container like a ceramic baking dish. You can also double the recipe for the brine and use a 32-ounce Mason jar instead.
This should be enough to fill about ¾ of a 16-ounce glass jar. If it produces more, just add enough to fill ¾ of the jar.
If you only have table or sea salt available, be sure to taste as you go rather than adding the full amount listed in the recipe. Table salt and sea salt are more salty by volume than kosher salt.
This recipe cannot be traditionally canned.
Add a ½ teaspoon of dried oregano for pickled onions similar in taste to escabeche.

Storage

Fridge Store in an airtight container in the refrigerator. Pickled carrots will last for up to 2 weeks.
Freezer I do not recommend freezing this recipe.

Nutrition