Pickled Carrots

Have extra carrots? This homemade pickled carrots recipe is the perfect way to use them. The process is surprisingly simple, and the flavor payoff is huge. Whether you're new to pickling or just looking for something fun to add to your fridge, this is a great place to start. These make-ahead pickled carrots are fresh, crunchy, and full of flavor.

Course Condiment, Side Dish

Cuisine American

Keyword carrots, pickled

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 89kcal

Ingredients

1 1/2 pounds carrots
1 cup white vinegar
1 cup water
1 tablespoon salt
1-2 teaspoons sugar
1/2 teaspoon whole peppercorns
2 cloves garlic
1-2 tablespoons fresh dill

Instructions

Peel the carrots and cut them into sticks to fit inside your jars. Pack the carrots evenly into two clean pint-size canning jars. Add 1 clove of garlic and half of the dill to each jar.
In a small saucepan, combine the vinegar, water, salt, sugar, and peppercorns. Bring the mixture to a boil, then carefully pour the hot brine over the carrots in each jar, making sure the liquid fully covers the vegetables.
Let the jars cool to room temperature, then seal with lids and refrigerate. The carrots will be lightly pickled after a few hours, but are best after at least 24 hours. Store in the refrigerator for up to one month.
If you'd like to make them shelf-stable, you can process the jars in a water bath following standard canning guidelines.

Notes

The sugar is optional in this recipe, but I prefer the added sweetness. You can also adjust the dill level to your liking. Personally, I didn’t really measure and just put a few sprigs in each jar.

Nutrition