These quick pickled carrots are a vibrant, tangy treat that’s ready in just 15 minutes. Crisp, sweet carrots soak up a zesty brine of vinegar, sugar, and spices, creating a perfect balance of flavors. They’re an effortless way to add a pop of color and crunch to salads, sandwiches, or charcuterie boards.
With their bright, refreshing taste and satisfying texture, these pickles are a game-changer for busy kitchens. The sharp tang of the brine complements the natural sweetness of the carrots, making them irresistible. Whip up a batch today and enjoy a versatile, flavorful addition to your meals in no time!
Ingredients for Quick Pickled Carrots
- 1 pound carrots, sliced into sticks (size according to your jars)
- 2 garlic cloves, halved
- 1 teaspoon black peppercorns
- 1 heaping teaspoon cumin seeds (can substitute with ground cumin if needed)
- 1 heaping teaspoon coriander seeds (can substitute with ground coriander if needed)
- 1 cup distilled white vinegar (apple cider vinegar works as a substitute)
- 1 cup water
- 2 tablespoons cane sugar (or granulated sugar)
- 1 tablespoon sea salt (kosher salt is a good alternative)
Step-by-Step Instructions
- Prepare the jars: Divide the carrot sticks evenly between 2 (16-ounce) jars or 3 (10-ounce) jars. Add the halved garlic cloves and black peppercorns to each jar.
- Toast the spices: Heat a medium saucepan over medium-low heat. Add the cumin and coriander seeds and toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the toasted spices among the jars.
- Make the brine: In the same saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve completely, about 1 minute.
- Pour the brine: Carefully pour the hot brine over the carrots in the jars, ensuring they are fully submerged.
- Cool and store: Let the jars cool to room temperature. Once cooled, cover with lids and store in the fridge. The carrots will be ready to eat after 3 days and will keep for up to 2 weeks.
Perfect Pairings: Serving Suggestions
These quick pickled carrots are a versatile addition to many dishes. Try them as a tangy topping for tacos, a crunchy side for sandwiches, or a zesty garnish for grain bowls. They also pair wonderfully with cheese boards or as a snack straight from the jar!
Spice It Up: Recipe Variations
Customize your pickled carrots by swapping out or adding spices. For a spicy kick, toss in a sliced jalapeño or a pinch of red pepper flakes. If you prefer a sweeter flavor, add a cinnamon stick or a star anise pod to the brine. Experiment with different vinegars like apple cider or rice vinegar for unique twists.
Storage Secrets: Keeping Them Fresh
Once cooled, store the pickled carrots in the fridge for up to 2 weeks. Make sure the carrots are fully submerged in the brine to maintain their crunch and flavor. Use clean utensils when serving to prevent contamination and extend their shelf life.
Time-Saving Tips for Busy Cooks
To save time, prep your carrot sticks in advance or use a mandoline slicer for even, quick cuts. You can also toast the cumin and coriander seeds in bulk and store them in an airtight container for future batches. This recipe is perfect for meal prep—make a double batch and enjoy throughout the week!
Quick Pickled Carrots
Ingredients
- 1 pound carrots, sliced into sticks according to the size of your jars
- 2 cloves garlic, halved
- 1 teaspoon black peppercorns
- 1 heaping teaspoon cumin seeds
- 1 heaping teaspoon coriander seeds
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons cane sugar
- 1 tablespoon sea salt
Instructions
- Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.
- Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the spices among the jars.
- Place the vinegar, water, sugar, and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour over the carrots.
- Set aside to cool to room temperature, then cover the carrots and store in the fridge. They will be ready to eat after 3 days and will keep for up to 2 weeks.