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two jars of quick pickled carrots on a white board with peppercorns.
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Quick Pickled Carrots

Zippy and crunchy quick pickled carrots are here to jazz up your next meal! Garlicky, scented with dill, and flavored with onion, peppercorns, and a sweet, tangy brine, they take minutes to make and add some oomph to salads, sandwiches, and more.
Prep Time10 minutes
Cook Time10 minutes
Resting Time12 hours
Total Time12 hours 20 minutes
Course: Snack
Cuisine: American
Servings: 12
Author: Sarah Cook

Equipment

Ingredients

  • ice
  • 6 cups carrots, thinly slicked {~4 large carrots}
  • 1/2 cup onion {diced or sliced}
  • 1/2 tsp black peppercorns {divided}
  • 1/2 tsp red pepper flakes {optional}
  • 1/4 cup sliced red bell pepper {optional}
  • 4 sprigs fresh dill

Brine

  • 1/2 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 3/4 cup water
  • 3 cloves garlic {roughly chopped}
  • 2 tbsp kosher salt
  • 3 tbsp sugar

Instructions

Prep and Blanch the Carrots

  • Fill a medium mixing bowl with ice and water.
    ice
  • Peel and slice the carrots into thin coins.
    6 cups carrots, thinly slicked
  • Fill a medium saucepan with a few inches of water and bring it to a boil.
  • Carefully add the carrots and reduce the temp to medium-high. Cook for 2 minutes.
  • Drain the carrots and transfer them to the ice water for 5 minutes. Drain again.

Make the Brine

  • In a saucepan, bring vinegar(s), water salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce the brine to a simmer and keep hot on the stove.
    1/2 cup apple cider vinegar, 1/2 cup white vinegar, 3/4 cup water, 2 tbsp kosher salt, 3 tbsp sugar, 3 cloves garlic

Make the Pickled Carrots

  • In clean jars, evenly divide the onion, peppercorns, and red pepper flakes.
    1/2 tsp black peppercorns, 1/2 cup onion, 1/2 tsp red pepper flakes
  • Add the carrots to the jars. Tuck some of the dill and sliced red pepper amongst the carrot coins.
    4 sprigs fresh dill, 1/4 cup sliced red bell pepper
  • Pour the warm brine over the carrots, put a lid on the jars, and keep them on the counter for 12 hours.
  • Transfer jars to the fridge. Will keep for 3-4 weeks.

Notes

  1. Makes 1 quart.
  2. Optional seasonings - bay leaf, coriander, or mustard seeds.
  3. Will keep in the fridge for 3-4 weeks.

Nutrition

Serving: 0.5cup | Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 1193mg | Potassium: 150mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6346IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 0.2mg