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Quick Refrigerator Pickled Carrots for Maximum Crunch

Bright orange, shiny sticks of pickled carrots standing upright in a small glass jar.
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Make crunchy, tangy refrigerator pickles with this easy, no-canning recipe. These quick pickled carrots are ready fast and are perfect as a topping for tacos or sandwiches.

Ingredients

Scale
  • 1 pound carrots, peeled and cut into thin sticks or rounds
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic, smashed (optional)
  • 1 teaspoon black peppercorns (optional)

Instructions

  1. Prepare your carrots by peeling them and cutting them into thin matchsticks or rounds. Pack the carrots tightly into one or two clean pint-sized mason jars.
  2. In a small saucepan, combine the white vinegar, water, sugar, and salt.
  3. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve completely. This takes about 2 minutes.
  4. If using, add the smashed garlic cloves and peppercorns directly into the jars with the carrots.
  5. Carefully pour the hot brine over the carrots in the jars, making sure the vegetables are fully submerged. Leave about 1/2 inch of headspace at the top of the jar.
  6. Seal the jars with lids and rings. Let the jars cool on the counter for about 30 minutes.
  7. Transfer the jars to the refrigerator. For the best crunch and flavor, let the carrots pickle for at least 2 hours before eating. They are best after 24 hours and will keep for up to 3 weeks in the refrigerator.

Notes

  • For Mexican pickled carrots, add 1 sliced jalapeño and 1/2 teaspoon dried oregano to the brine mixture.
  • For Dill pickled carrots, add 1 teaspoon of dried dill weed or 1 small fresh dill sprig to each jar before pouring the brine.
  • These refrigerator pickles maintain maximum crunch because they do not undergo a hot water bath canning process.

Nutrition

Find it online: https://rosatasty.com/pickled-carrots-easy-recipe-for-crunchy-refrigerator-pickles/