Quick Tangy Pickled Carrot Spears (Print view)

Crunchy carrot spears soaked in a tangy, flavorful brine ideal for snacking or sides.

# List of Ingredients:

→ Vegetables

01 - 4 large carrots, peeled and cut into spears

→ Brine

02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon kosher salt

→ Aromatics & Spices

06 - 2 cloves garlic, peeled and halved
07 - 1 teaspoon whole black peppercorns
08 - 1/2 teaspoon mustard seeds
09 - 1/2 teaspoon coriander seeds
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 2 sprigs fresh dill (optional)

# Step-by-Step Directions:

01 - Place the prepared carrot spears vertically into a clean quart-size glass jar. Tuck garlic, dill, and all spices around the carrots.
02 - Combine vinegar, water, sugar, and salt in a small saucepan. Heat over medium until sugar and salt dissolve and the mixture simmers.
03 - Pour the hot brine carefully over the carrot spears in the jar, ensuring all are fully submerged.
04 - Allow the jar to cool to room temperature uncovered, then seal with a lid.
05 - Refrigerate for a minimum of 1 hour before serving for quick pickles; for optimal flavor, chill 24 hours. Store refrigerated for up to 2 weeks.

# Expert Suggestions:

01 -
  • These pickles come together in under 15 minutes with basic pantry ingredients
  • The texture stays satisfyingly crisp even after weeks in the refrigerator
02 -
  • Dont use reactive metal containers for pickling, only glass jars
  • These are refrigerator pickles, not shelf stable, so keep them cold
03 -
  • Use the widest jar you have so the carrots pack in vertically without too much forcing
  • Wait the full 24 hours before serving for the best texture and flavor development
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