quick pickled carrots

A step-by-step guide for making quick pickled carrots. Only 4 ingredients required!

Quick Pickled Carrots

~1 lb carrots, tops removed, peeled if needed, sliced into sticks

distilled white or apple cider vinegar

water ((for stronger flavor, sub vinegar))

tsp sea salt

Tbsp organic cane sugar ((or stevia to taste))

Add carrots to a large mason jar or glass container. Set aside.

To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.

Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.

Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.

Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

Ready to eat in 30 minutes, these quick pickled grated carrots (do chua) are a tangy sweet topping for Vietnamese banh mi sandwiches, tacos, salad, pita pockets and grain bowls.

rice vinegar

water

sugar

salt

Add grated carrots to quart size glass jar...

Add grated carrots to quart size glass jar or a glass bowl.

Mix the vinegar, hot water, sugar and salt...

Mix the vinegar, hot water, sugar and salt in a medium bowl or measuring cup. Stir to dissolve the sugar and salt.

Pour liquid over carrots and make sure they...

Pour liquid over carrots and make sure they are completely covered. Cover and refrigerate for at least 20 minutes before serving.

These quick pickled carrots are crunchy, tangy, and refreshing! Enjoy them as a snack or add them to a salad or appetizer board. Find more serving suggestions in the blog post above. Note that the pickled carrots have the best flavor after at least three days in the fridge.

carrots

garlic

black peppercorns

cumin seeds

coriander seeds

white vinegar

cane sugar

sea salt

Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.

Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the spices among the jars.

Place the vinegar, water, sugar, and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour over the carrots.

Set aside to cool to room temperature, then cover the carrots and store in the fridge. They will be ready to eat after 3 days and will keep for up to 2 weeks.

These quick pickled carrots can be added to sandwiches, salads, bowls, tacos, and wraps for a burst of zesty, tangy flavor. Try pairing them with grilled meats and vegetables, serve them as a snack, or add them to a cheese board!

carrots (medium, peeled, see note 2)

Cut the carrots thinly in rounds. You are looking for them to fill about three-quarters of a 12- to 16-ounce glass Mason jar.

Make the brine. Combine vinegar, salt, and sugar and add to a small saucepan. Bring to a boil over medium-high heat, then lower the temperature to medium-low, stirring until the sugar and salt have dissolved.

Add carrot slices to the jar or another nonreactive container, such as a ceramic baking dish. Cover the carrots with the hot brine, ensuring they are completely covered.

Let cool to room temperature, about 30 minutes, then serve or store in the fridge for later use.

Very yummy. 
First time pickeler. 
Question- no water in recipe? 
Also, it taste a bit vinegary. How do I fix that? 
Thank you so much

I love these pickled carrots! I was looking for a recipe since I wanted to use them in a Bahn Mi sandwich and these were perfect. Deliciously briney and still crunchy. Yum!

These quick pickled carrots just took my boring veggie burger OVER THE TOP! I'll be making these on repeat.

Quick pickled veggies are so easy and beyond delicious! I made a batch of these quick pickled carrots and added them to my avocado toast this morning. Yum!

Never knew carrots could be pickled. Tried it and it was good. Already used some for my cheese board and burgers. Thanks for sharing!

I am OBSESSED with anything pickled, but I hadn't tried carrots before! I had a ton leftover and I am so glad I came across this recipe. These carrots are so good on sandwiches and even on a little cheese snack board that I make for my son!

I made these and added them to a sushi bowl for lunch. They gave the bowl a great little pop of flavour. Super easy to make too, which is handy!

Top 4 quick pickled carrots recipes from across the web

The most viewed quick pickled carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick Pickled Carrots

Quick Pickled Carrots

Quick Pickled Carrots

Quick Pickled Carrots

Top 4 quick pickled carrots recipes from across the web

The most viewed quick pickled carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Pickled Carrots

Quick Pickled Carrots

Quick Pickled Carrots

Quick Pickled Carrots

The most viewed quick pickled carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine