Pickled carrots are one of my go-to side dishes because they’re so simple to make and always deliver on flavor. Crisp, tangy, and slightly sweet, they add just the right touch to almost any meal.
I love them with a hearty bowl of beef stew, as a refreshing bite alongside chicken vegetable soup, or even tossed into a fresh spring salad. They’re also great with pan-fried beef noodles, loaded nachos, or a creamy Buffalo chicken dip when you want something to balance out richer flavors.
However you enjoy them, pickled carrots are a quick and tasty way to brighten up the table. Now, let’s dive straight into the recipe!
This recipe yields bright, tangy, and slightly sweet pickled carrots that are perfect for snacking, adding to salads, or serving alongside savory dishes.
Ingredients
1 pound carrots
1 cup white vinegar (distilled white vinegar or white wine vinegar both work well)
1 cup water
1 tablespoon granulated sugar
1 tablespoon kosher salt or pickling salt
Optional additions for flavor:
1-2 cloves garlic, peeled and smashed
1/2 teaspoon black peppercorns
1/4 teaspoon red pepper flakes (for a little heat)
A sprig of fresh dill or thyme
Directions
- Prepare the Carrots:
Wash the carrots thoroughly.
Peel them if you prefer, but it’s not strictly necessary.
Cut the carrots into sticks, coins, or thin ribbons, depending on your preference.
The thinner the cut, the faster they will pickle. Ensure the carrot pieces are small enough to fit easily into your jar. - Prepare the Jar:
Wash a pint-sized glass jar and its lid with hot, soapy water. Rinse well.
You can also sterilize the jar by boiling it for 5-10 minutes if you plan to store the pickles for a longer period, but for quick pickling, a good wash is sufficient. - Make the Brine:
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt have dissolved completely. Once boiling, remove the brine from the heat. - Pack the Jar:
Place any optional spices or aromatics (garlic, peppercorns, etc.) at the bottom of the clean jar. Tightly pack the carrot pieces vertically into the jar. Try to get as many as you can in without crushing them. - Pour the Brine:
Carefully pour the hot brine over the carrots, ensuring all the carrots are fully submerged. Leave about 1/2 inch of headspace at the top of the jar. - Seal and Cool:
Securely screw on the lid. Allow the jar to cool to room temperature on the counter. - Refrigerate:
Once cool, place the jar in the refrigerator. The pickled carrots will be ready to eat in about 2 hours, but they will develop a deeper flavor if left to marinate for 24-48 hours
These pickled carrots are wonderfully versatile and can be enjoyed with just about any kind of meal. They bring a bright crunch to rich Asian dishes like noodles, dumplings, or stir-fries, but they also work surprisingly well with Western comfort foods such as stews, creamy soups, or even a simple salad. I also like pairing them with pickled cucumbers—the two together make a refreshing side that goes with almost everything on the table.
Now, if you’re thinking about using pickled carrots for a Vietnamese banh mi, I’d actually suggest a slightly different recipe. The traditional banh mi version has its own unique balance of flavors, usually combined with pickled daikon, and I’ll be sharing that more authentic recipe with you soon.
For today, though, we’re keeping things simple and delicious with this easy pickled carrot recipe that you can whip up in minutes and enjoy in so many different ways.
So let’s jump into cooking and enjoy this tasty little side dish together!
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