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Easy Refrigerator Pickled Carrots (Quick & Crunchy)

Close-up of bright orange pickled carrots spears packed in a glass jar with peppercorns and pickling spices.
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Make crunchy, tangy pickled carrots at home without canning. This easy refrigerator pickles recipe is ready fast and works well as a taco topping or side dish.

Ingredients

Scale
  • 2 cups carrots, sliced into thin rounds or matchsticks
  • 1 cup white vinegar (5% acidity)
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • Optional: 1/2 teaspoon red pepper flakes for spice

Instructions

  1. Prepare the carrots: Wash and slice the carrots into uniform shapes, such as thin rounds or matchsticks. Pack the carrots tightly into a clean, pint-sized jar.
  2. Make the brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt fully dissolve. Do not boil.
  3. Add flavorings: Remove the brine from the heat. Add the smashed garlic, peppercorns, and optional red pepper flakes to the hot brine. Stir briefly.
  4. Pour the brine: Carefully pour the hot brine over the carrots in the jar, making sure the carrots are completely submerged. Leave about a half-inch of headspace at the top.
  5. Cool and refrigerate: Let the jar cool on the counter for about 30 minutes. Once cooled, seal the jar tightly and place it in the refrigerator.
  6. Wait to eat: The carrots will be ready to eat in about 2 hours, but they develop the best flavor after 24 hours in the refrigerator. Store these refrigerator pickles carrots in the fridge for up to 3 weeks.

Notes

  • For a Mexican pickled carrots style, add 1 sliced jalapeño to the jar with the garlic and peppercorns.
  • For a sweeter profile, increase the sugar to 3 tablespoons for sweet and sour carrots.
  • These are naturally vegan pickled carrots and gluten free.

Nutrition

Find it online: https://cookingzenith.com/pickled-carrots-easy-refrigerator-recipe/