Quick pickled carrots always hit the spot when I want a snack that will satisfy my craving, but is still healthy and nutritious. They have the perfect crunchy bite and super satisfying flavor combo–vinegar, salt, a hint of sweetness, citrusy coriander, and a little kick from the chili. These zesty carrots taste like a treat, not a compromise.
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Quick is in the name and that’s the beauty of these pickled carrots. It only takes a few minutes to make something really special out of a handful of pantry ingredients. Peel and chop the carrots, simmer the water and vinegar with the spices, combine, and let sit for at least one hour in the fridge before you dig in. That’s it.
Yes, they are delicious right out of the jar, but there is much more you can do with these amazing quick pickled carrots.
- Dice up and toss into pasta salads, chicken salads, tuna salads, or green salads to take them to the next level with a zesty, crunchy bite.
- Pack into lunches along with a sandwich or wrap and enjoy the briny goodness as a healthy alternative to chips.
- Serve an assortment of quick pickled veggies as a simple appetizer or use to complete charcuterie boards with a colorful burst of flavor.
- Slice and use to top sandwiches, burgers, wraps, or tacos.
Ingredients
- Carrots - a nutrition powerhouse, packed with antioxidants, vitamins, minerals, and fiber. Antioxidants protect cells and can reduce the risk of certain cancers and other chronic illnesses. With more than double the daily requirement for vitamin A, carrots keep our eyes healthy, promote good vision, and prevent degenerative disease. Vitamin C boosts the immune system and Potassium helps regulate blood sugar. Their high fiber content also helps keep the heart and digestive system healthy.
- Green Chili - Adds a hint of spice to the pickles, add more or less per your taste. I recommend using Indian green chilies, but jalapenos or serranos will work too
- Vinegar - White vinegar brings out the beautiful magenta color of the onions but you can also use apple cider vinegar if you like
- Spices - coriander seeds and black peppercorn add a hint of warm flavor to the pickles without overpowering the taste.
- Salt and Sugar - I highly recommend using Kosher salt for pickling as does not contain iodine. It is pure salt without any chemicals or anti-caking ingredients. sugar is optional but I highly recommend it to balance and enhance the tangy flavors
How to Make Quick Pickled Carrots
- In a small saucepan over medium heat, combine the vinegar, water, peppercorns, coriander seeds, sugar, and salt, stirring just until the sugar dissolves. Remove from the heat
- Wash and dry the carrots. Peel and discard ends. Cut into 2 to 3 inches long and ¼-inch-thick pieces. Diagonally slice green chili into 1-inch pieces
- Place the carrots and chili in a glass jar
- Pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving.
Storing
Store the pickled onions refrigerated in an airtight glass jar for 2 to 3 weeks.
Favorite Pairings
In addition to salads, cheeseboards, and charcuterie boards here are my favorite recipes to served pickled carrots
Why You'll Love Making Quick Pickles
- A healthy and delicious way to add more veggies to your diet.
- Quick, easy, and inexpensive to make. No special equipment or time-consuming traditional canning methods are required.
- Brighten up any dish with a burst of flavor and acidity.
- Take toppings to the next level.
- Guests are always impressed by homemade pickles and they look so fancy stocked in your fridge.
- The simple and clean recipe. We like knowing what's in our food and what isn’t—there are no chemical preservatives, additives, or dyes.
- They make a super satisfying snack.
- The added benefit of vinegar in the diet: vinegar is known to help regulate blood sugar and curb cravings.
Common Questions
Can I use apple cider vinegar?
You can use apple cider vinegar instead of white vinegar. I recommend using white vinegar for a clear brine that will bring out the bright and vibrant color of the carrots.
Why use Kosher Salt for Pickling?
Picking salt is often used for canning and pickling recipes. I like to use Kosher salt, as I always have it in my kitchen. Just like pickling salt, kosher salt does not have additives or anticaking agents that help make the brine clear. You can also use sea salt or pickling salt if you have it. Since Kosher salt is less salty you need more of it, the good ratio is 1 teaspoon sea salt to 1.25 teaspoon kosher salt.
Can You Reuse Leftover Brine?
While I wouldn’t recommend using leftover brine to make a new batch as it will not have the same level of acidity, you can use it wherever you would use regular vinegar. Try it the next time you make a vinaigrette for salad!
Do I Have to Use a Glass Jar?
Glass Jars are the way to go! They can handle the hot brine, do not stain, and do not permanently absorb the flavors or odors of the contents.
More Quick Pickling Recipes
Recipe
Pickled Carrots
Ingredients
- 4 carrots ~ 8 oz
- 1 green chili
Brine
- ½ cup white vinegar
- ½ cup water
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt Taste salt and adjust if needed
- 1 tablespoon sugar optional
Instructions
- Wash and dry the carrots. Peel and discard ends. Cut into 2 to 3 inches long and ¼ inch-thick pieces
- Diagonally slice green chili into 1-inch pieces
- In a small saucepan over medium heat, combine the vinegar, water, peppercorns, coriander seeds, sugar, and salt, stirring just until the sugar dissolves. Remove from the heat
- Place the carrots and chili in a glass jar
- Pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving. Refrigerate for upto 2 weeks.
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