Easy Pickled Carrots

These easy pickled carrots are tangy, crunchy, and a delicious snack, in addition to appetizer boards, salads, and more.

We had a bunch of carrots in the fridge that had little flavor so I decided to try pickling them. I found an easy pickled carrots recipe on A Couple Cooks that sounded simple and I had all of the ingredients on hand. These homemade pickled carrots were so easy to make and are tangy, spicy, and so delicious!

Easy Pickled Carrots

Ingredients:

• 8 medium carrots, about 3/4 pound, peeled & sliced into sticks or coins
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tbsp black peppercorns
• 2 tsp kosher salt
• 1 tsp crushed red pepper flakes, optional
• 2 cloves of garlic, peeled & quartered
• 2 bay leaves

How to Make Easy Pickled Carrots

Peel and cut the carrots into sticks or coins and stuff them into a freshly washed (and dried) wide-mouth pint jar.

Combine the vinegar, water, sugar, black peppercorns, kosher salt, crushed red pepper flakes, garlic cloves, and bay leaves in a small saucepan over medium-high heat. Bring to a boil then pour the brine into the prepared jar full of carrots. Tap the jar on the counter a few times to remove air bubbles then set aside to cool. Discard any excess brine.

Tightly seal with the lid and set aside to cool to room temperature, for about an hour. Refrigerate for 24 hours. Enjoy.

Easy Pickled Carrots

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Prep Time: 10 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 13 minutes minutes

Course: Condiment

Cuisine: American

Servings: 1 Pint Jar

Author: Pam - For the Love of Cooking

Equipment

• Wide Mouth Pint Jar with Lid **Washed well in soapy water. Dry well.
• Small Saucepan

Ingredients

• 8 medium carrots about 3/4 pound, peeled & sliced into sticks or coins
• ½ cup white vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tbsp black peppercorns
• 2 tsp kosher salt
• 1 tsp crushed red pepper flakes optional
• 2 cloves of garlic peeled & quartered
• 2 bay leaves

Instructions

• Peel and cut the carrots into sticks or coins and stuff them into a freshly washed (and dried) wide-mouth pint jar.
• Combine the vinegar, water, sugar, black peppercorns, kosher salt, crushed red pepper flakes, garlic cloves, and bay leaves in a small saucepan over medium-high heat. Bring to a boil then pour the brine into the prepared jar full of carrots. 
• Tap the jar on the counter a few times to remove air bubbles then set aside to cool. Discard any excess brine.
• Tightly seal with the lid and set aside to cool to room temperature, for about an hour. Refrigerate for 24 hours. Enjoy.

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