Quick Pickled Carrots Recipe
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.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 45 kcal
Ingredients
- ½ lb. carrots ⅛ to ¼”-thick slices, 4 ½ inches long
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ tsp. salt
- 1 Tbsp. sugar
- Pickling spice red pepper flakes, garlic, and/or dill, optional
Instructions
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Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.
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Add the carrots to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
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Pour the warm solution over the carrots and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
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Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
Recipe Video
Recipe Notes
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. 2-3 months
- To Freeze: Place leftovers in a freezer-safe container and keep them in the freezer for up to 2 to 3 months.
Nutrition Facts
Quick Pickled Carrots Recipe
Amount Per Serving
Calories 45
Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.02g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Sodium 638mg28%
Potassium 182mg5%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 9472IU189%
Vitamin C 3mg4%
Calcium 22mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.