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–+ servings

Quick Pickled Carrots

Amy
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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 8

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.
Keyword carrot recipe, pickled carrots, quick pickling, tangy vegetables, vinegar brine
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