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Easy Refrigerator Pickled Carrots for Maximum Crunch

Close-up of bright orange, stick-cut pickled carrots packed tightly into a clear glass mason jar.
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Make crisp, tangy refrigerator pickled carrots quickly without canning. This simple recipe lets you customize the brine for a flavorful condiment perfect for tacos, sandwiches, or snacking.

Ingredients

Scale
  • 1 pound carrots, peeled and sliced into thin rounds or matchsticks
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic, smashed (optional)
  • 1 teaspoon whole black peppercorns (optional)
  • 1/2 teaspoon red pepper flakes (optional, for spicy pickled carrots)

Instructions

  1. Prepare the carrots: Peel the carrots and slice them into thin rounds or matchsticks, depending on your preference. You want them thin for quick pickling.
  2. Pack the jars: Place the prepared carrots into clean, pint-sized glass jars, leaving about 1/2 inch of headspace. Add any optional flavorings like garlic, peppercorns, or red pepper flakes to the jars now.
  3. Make the brine: In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar and salt completely dissolve. Do not boil aggressively.
  4. Pour the brine: Carefully pour the hot brine over the carrots in the jars, ensuring the carrots are fully submerged. Leave about 1/4 inch of headspace at the top of the jar.
  5. Remove air bubbles: Gently tap the jars on the counter or use a chopstick to release any trapped air bubbles. Add more brine if necessary to maintain the headspace.
  6. Cool and refrigerate: Let the jars cool on the counter for about 30 minutes. Once cooled, seal the jars with lids and transfer them to the refrigerator.
  7. Wait for flavor: For the best crunchy pickled carrots, allow them to chill for at least 2 hours before eating. They develop better flavor after 24 hours and keep well in the refrigerator for up to three weeks.

Notes

  • For Mexican pickled carrots, add 1 sliced jalapeño to each jar along with the carrots.
  • For Vietnamese pickled carrots (Do Chua), use this brine recipe but also include thin slices of daikon radish with the carrots.
  • These refrigerator pickles are ready fast and require no water bath canning process.
  • If you prefer a sweeter flavor, increase the sugar slightly in the brine recipe.

Nutrition

Find it online: https://pureplatepath.com/easy-crunchy-refrigerator-pickled-carrots/