Pickled Carrots

Pickled Carrots are slightly sweet, a little bit sour, and the perfect topping on so many things. The best way to make this recipe is to let strips of carrots and your favorite herbs, like dill, sit in a pickling solution in the refrigerator overnight. This quick and easy dish is delicious on sandwiches, salads, or even eaten on their own!

There’s this delightful spot that has a rooftop patio overlooking downtown Austin.

They have some of the best upscale Mexican food, but I always seem to go for the simple duck taco.

Why?!

Because they come with the most irresistible pickled carrots on top!

Since enjoying those tacos, I set to work transforming this Refrigerator Dill Pickles recipe into one that would work with carrots instead.

It was so simple to whisk up a homemade brining solution and pour it over carrots. Take it up a level by including some garlic cloves, fresh dill, and whole peppercorns. The result was the BEST homemade pickled carrots.

And it gets even better… They were pickled to perfection and ready to be devoured the next day.

Ingredients

The simple ingredients you need to make this Pickled Carrots recipe include:

• Carrots. You can either peel and then julienne cut them yourself, or buy a bag of matchstick carrots and save yourself time! If you decide to use baby carrots, you will need to steam them slightly to soften them up before pickling.
• Vinegar. To get the traditional pickle flavor, distilled white vinegar is a must. While you can use apple cider vinegar, the flavor won’t be quite the same. Rice vinegar and white wine vinegar won’t work well either.
• Water. Used to balance out the acidic flavor from the vinegar and keep the solution from being too sour.
• Salt. Any good brine requires salt! Pickling salt is best and should be readily available at most grocery stores. But table salt will do if that is all you have. You can always increase the amount, so start modestly.
• Sugar. You might want to add just a small amount to offset the tartness of the vinegar. You can use more or less depending on your preference.
• Optional Ingredients. There are so many things you can do here! Fresh dill, whole garlic cloves, black peppercorn, or pickling spice are all fantastic.

How to Make Pickled Carrots

Below are the steps to follow to make this Pickled Carrots recipe:

Perfect Pickling Brine

You first need to make the vinegar mixture you will use to brine the carrots.

Combine vinegar, salt, sugar, and water in a medium saucepan. Bring it to a boil over high or medium-high heat. Turn it to low and allow the pickling liquid to simmer for 2 or 3 minutes, stirring occasionally.

Be careful not to heat the solution for too long. If left unchecked, more liquid will evaporate than you want, and you won’t have enough to cover the carrots.

Set it to the side to cool.

Cut the Carrots

It is important to use small pieces of carrots so they soak up the solution well.

The easiest way to prep this recipe is to buy a bag of pre-cut matchstick carrots.

Or, you can julienne cut carrots yourself! Be sure to use a good vegetable peeler to remove the outer layer. Then, slice the carrots into sections 4 ½ inches long.

Continue cutting each piece into ¼-inch thick pieces, then slice each wedge into thin, ⅛-inch thick strips.

Fill the Jars

Use wide mouth pint or half-pint canning jars for the best results.

You can either pickle carrots alone with the brining solution, or add in other ingredients, like whole garlic cloves, peppercorns, fresh dill, or pickling spice. Using any of these things will just enhance the flavor.

Place whatever you are using in the jar. Don’t press them down too much, everything should be gently set in.

Pour the warm pickling solution over the vegetables. The liquid likely won’t come to the top of the jar. Add room temperature water to fill the remaining space.

Cover and Store

Wipe down the rim to be sure there is nothing in the way. Then, screw the lid on tightly.

Set the jar of pickled carrots in the refrigerator. These are best enjoyed the next day!

Meal Prep and Storage

• To Prep-Ahead: This recipe is a meal-preppers dream as it must be made in advance. Plan to make these pickled carrots a couple of days before you need them.
• To Store: In an airtight jar, these carrots will last for up to 1 to 2 months in the fridge.
• To Freeze: Place leftovers in a freezer-safe container and keep them in the freezer for up to 2 to 3 months.

FAQs

Expert Tips and Tricks

• Save time. Grab a bag of matchstick carrots to make prep a cinch!
• Short and sweet. You only want to heat the pickling solution long enough to melt the sugar and salt.
• Take a break. Let the brining mixture cool before adding it to the jar with the vegetables or it might cook them before pickling.
• To the top. The carrots need to be completely covered, so add some extra water at the end if you have to in order to fill it up.
• Change it up. Try these sweet and sour sticks on your favorite taco, burger, or salad recipe.

Ways to Use Pickled Carrots

Pickled Carrots add a delicious twist to so many dishes that call for raw ones. Try them on any of these first:

• Easy Pad Thai
• Fish Taco Slaw
• Avocado Roll
• Air Fryer Fish Tacos
• Chicken Tinga Tostados

More Quick Pickled Vegetable Recipes

It is so easy to make pickled vegetables. Give these other recipes a shot:

• Refrigerator Dill Pickles
• Pickled Garlic
• Pickled Red Onions
• Pickled Beets
• Pickled Jalapeños
• Pickled Radishes