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–+ servings
Quick Pickled Carrots

Quick Pickled Carrots: Crunchy, Tangy Flavor in Minutes

Quick Pickled Carrots are a simple and delicious way to add tangy crunch to any meal, perfect for snacking or enhancing your dishes.
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Prep Time 10 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings: 4 jars
Course: Snacks
Calories: 117
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 4 medium carrots fresh, firm
  • 1 cup white vinegar or apple cider vinegar for a milder taste
  • 1 cup boiling water for dissolving salt and sugar
  • 1 tablespoon salt kosher or sea salt recommended
  • 1 tablespoon sugar omit for a low-sugar version
Optional Add-Ins
  • 2 cloves garlic slivered
  • 1 teaspoon red pepper flakes for heat
  • 1 tablespoon mustard seeds for aromatic twist

Equipment

  • Mason Jar

Method
 

Directions
  1. Peel the carrots and cut them into matchstick-sized pieces, matching the height of your mason jar.
  2. In a medium bowl, bring 1 cup of water to a boil and add the white vinegar, salt, and sugar. Stir until dissolved.
  3. Place the carrot sticks in the mason jar and pour the warm brine over them, ensuring they are submerged.
  4. Seal the jar tightly and cool on the countertop for about 30 minutes, then transfer to the fridge.
  5. Let the pickled carrots sit for at least 2 hours or overnight for the best flavor before enjoying.

Nutrition

Serving: 1jarCalories: 117kcalCarbohydrates: 27gProtein: 1gSodium: 450mgPotassium: 250mgFiber: 3gSugar: 10gVitamin A: 835IUVitamin C: 7mgCalcium: 3mgIron: 1mg

Notes

Quick Pickled Carrots last 2–4 weeks in the fridge. Avoid freezing for best texture and flavor.

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