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Homemade Pickled Carrots photo

Pickled Carrots

These vibrant, tangy pickled carrots are a crunchy delight! Perfect for snacking or elevating any dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Carrots:
  • 1 pound carrots peeled and cut into sticks
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup sugar adjust to taste
  • 1 tablespoon sea salt
  • 1 clove garlic minced, optional
  • 4 whole allspice berries
  • 1/2 teaspoon black peppercorns

Equipment

  • Cutting board and knife
  • Medium Saucepan
  • Glass jar or container
  • Measuring cups and spoons

Method
 

Cooking Directions:
  1. Start by peeling your carrots and cutting them into sticks. Aim for uniform thickness so they pickle evenly.
  2. In a medium saucepan, combine the white vinegar, water, sugar, sea salt, minced garlic (if using), allspice berries, and black peppercorns. Heat over medium heat, stirring until the sugar and salt dissolve completely. Bring to a gentle simmer, then remove from heat.
  3. Place the carrot sticks into your clean glass jar or container, packing them tightly but leaving space for the brine to circulate.
  4. Carefully pour the hot brine over the carrots until fully submerged. Add any leftover spices from the saucepan for extra flavor.
  5. Allow the jar to cool to room temperature before sealing. Refrigerate the pickled carrots. They will be ready to eat in about 24 hours, but taste better after a few days!

Notes

  • Ensure your jar is sterilized to prevent spoilage.
  • Let the carrots pickle for at least a week for the best flavor.
  • Store in the refrigerator for up to 2-3 weeks.
  • Experiment with spices like red pepper flakes for a spicy kick.