Quick Pickled Carrot Spears (Printable)

Crunchy carrot spears submerged in a tangy, flavorful brine for snacking or as a vibrant side dish.

# Ingredient List:

→ Vegetables

01 - 4 large carrots, peeled and cut into spears

→ Brine

02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon kosher salt

→ Aromatics & Spices

06 - 2 cloves garlic, peeled and halved
07 - 1 teaspoon whole black peppercorns
08 - 1/2 teaspoon mustard seeds
09 - 1/2 teaspoon coriander seeds
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 2 sprigs fresh dill (optional)

# Directions:

01 - Place prepared carrot spears vertically into a clean quart-size glass jar. Arrange garlic, dill, and all spices evenly around the carrots.
02 - Combine vinegar, water, sugar, and salt in a small saucepan. Heat over medium, stirring until sugar and salt dissolve and mixture simmers.
03 - Pour the hot brine carefully over the carrots ensuring all are fully submerged.
04 - Allow the jar to cool uncovered to room temperature, then seal with the lid.
05 - Refrigerate for at least 1 hour before serving for quick pickles; chilling 24 hours is recommended for optimal flavor. Store refrigerated up to 2 weeks.

# Expert Tips:

01 -
  • They're ready to eat in an hour, but somehow taste like they've been aging in a cupboard for weeks.
  • One jar lasts forever in your fridge, turning boring sandwich fillings into something worth getting excited about.
  • No special equipment or skills needed—just a jar, a saucepan, and about fifteen minutes of your time.
02 -
  • Hot brine is essential—cold brine won't properly set the texture and the flavors won't develop the same way, so don't skip heating it.
  • Keep those carrots submerged or the exposed parts will oxidize and turn an unappealing color within days.
03 -
  • Make a double batch and store them in multiple smaller jars so you always have some ready—they develop better flavor and you'll use them faster than you think.
  • If your brine tastes too strong after the first day, it means you can dilute it slightly with more water next time, or embrace the intensity and just use them more sparingly on food.
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