Description
Make crunchy, tangy pickled carrots quickly using this simple refrigerator method. Customize the brine for spicy, dill, or Asian flavors.
Ingredients
Scale
- 1 pound carrots, peeled and cut into sticks or coins
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- Optional Flavorings: 1 teaspoon dill seeds, 1/2 teaspoon red pepper flakes, 1 clove garlic, 1 star anise, or 1 tablespoon rice vinegar
Instructions
- Prepare the carrots by peeling them and cutting them into uniform sticks or coins. Place the carrots into a clean pint or quart-sized jar.
- In a small saucepan, combine the water, vinegar, sugar, and salt. Heat over medium heat, stirring until the sugar and salt completely dissolve. Do not boil.
- If using optional flavorings, add them to the jar with the carrots now.
- 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.
- Let the jar cool on the counter for about 30 minutes. Once cooled, seal the jar tightly with a lid.
- Refrigerate the pickled carrots for at least 4 hours before eating. They will be best after 24 hours.
Notes
- For a spicy version, add 1 teaspoon of hot sauce or a few slices of jalapeño to the brine.
- For an Asian profile, substitute rice vinegar for some of the white vinegar and add a small piece of ginger.
- These refrigerator pickles last for up to three weeks in the refrigerator.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 4g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg