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Easy Pickled Carrots Recipe

Quick and Easy Pickled Carrots Recipe for Flavorful Crunch

Discover this Easy Pickled Carrots Recipe, a quick and refreshing way to enjoy crispy, tangy carrots.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 45 minutes
Servings: 4 jars
Course: Snacks
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 4 cups carrots peeled and cut into thin sticks
  • 1 tablespoon fresh ginger sliced; substitute with jalapeños if desired
  • 2 cloves garlic minced; optional
For the Brine
  • 1 cup rice wine vinegar can be substituted with apple cider vinegar
  • 1 cup water
  • 2 tablespoons honey substitute with maple syrup for vegan option
  • 1 tablespoon salt kosher or sea salt for best results
  • 1 teaspoon red pepper flakes adjust based on heat preference

Equipment

  • Mandoline slicer
  • Mason jar
  • Medium Saucepan

Method
 

Directions
  1. Slice the Carrots: Peel and cut the fresh carrots into thin sticks, about ¼ inch thick.
  2. Pack the Jar: Layer the sliced carrots with ginger, red pepper flakes, and garlic in a clean mason jar.
  3. Prepare the Brine: In a medium saucepan, combine the water, rice wine vinegar, honey, and salt. Bring to a gentle boil.
  4. Pour and Cool: Pour the hot brine over the carrots, ensuring they're submerged. Cool for 15-20 minutes.
  5. Seal and Store: Seal the jar with an airtight lid and refrigerate for at least 3 days before enjoying.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 5000IUVitamin C: 8mgCalcium: 30mgIron: 0.5mg

Notes

Store pickled carrots submerged in brine for maximum flavor retention. They'll last up to 1 month in the fridge.

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