Quick Pickled Carrot Spears (Print)

Crunchy carrots soaked quickly in tangy brine, perfect as a snack or vibrant side dish.

# Components:

→ Vegetables

01 - 4 large carrots, peeled and cut into spears

→ Brine

02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon kosher salt

→ Aromatics & Spices

06 - 2 cloves garlic, peeled and halved
07 - 1 teaspoon whole black peppercorns
08 - 1/2 teaspoon mustard seeds
09 - 1/2 teaspoon coriander seeds
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 2 sprigs fresh dill (optional)

# Directions:

01 - Place carrot spears vertically into a clean quart-size glass jar. Tuck garlic cloves, dill sprigs, and all spices around the carrots.
02 - Combine distilled white vinegar, water, sugar, and kosher salt in a small saucepan. Heat over medium heat, stirring occasionally, until sugar and salt fully dissolve and mixture simmers.
03 - Pour hot brine carefully over the carrots in the jar, ensuring all spears are fully submerged.
04 - Let jar cool uncovered to room temperature, then seal tightly with a lid.
05 - Refrigerate for at least 1 hour before serving for quick pickles; for optimal flavor, chill 24 hours. The pickles keep refrigerated for up to 2 weeks.

# Expert Advice:

01 -
  • They stay crisp and tangy without any canning equipment or waiting days.
  • The brine is forgiving, so you can taste and tweak the sugar or spice as you go.
  • One jar turns into taco toppings, salad crunch, and midnight snacks all at once.
02 -
  • Do not skip cooling the jar before sealing or condensation will make your pickles soggy.
  • If the carrots float above the brine, press them down gently with a clean spoon before sealing.
03 -
  • Slice the carrots evenly so they pickle at the same rate and none turn mushy while others stay raw.
  • Taste the brine before pouring and add a pinch more sugar if your vinegar is especially sharp.
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