A quick and easy refrigerator pickle made with julienned carrots, rice vinegar, and sugar. Perfect as a condiment or snack.
Why You'll Love Pickled Carrots❤️
These quick pickled carrots are crunchy, tangy, and slightly sweet - perfect for snacking, layering onto sandwiches, or adding brightness to grain bowls and salads. No canning required and they're ready in just a few hours.
Tips and Tricks
- Use a mandoline or julienne peeler for perfectly even sticks.
- For a bolder flavor, add a smashed garlic clove or pinch of chili flakes to the brine.
- Let them sit overnight for the best flavor, but they're good after just 1 hour.
Variations
- Add sliced jalapeños or Thai chilis for spicy pickled carrots.
- Use apple cider vinegar instead of rice wine vinegar for a different tang.
- Add thinly sliced daikon or radish to make mixed quick pickles.
Substitutions
- Use honey or maple syrup instead of sugar for a natural sweetness.
- White vinegar or champagne vinegar work in place of rice wine vinegar.
- Table salt can be used instead of kosher salt - just use a bit less.
Best Served With
- Vietnamese banh mi sandwiches
- Bibimbap or poke bowls
- Charcuterie boards or mezze spreads
- Grilled meats or tacos
How to Store Leftovers
- Store pickled carrots in an airtight jar in the refrigerator for up to 2 weeks. The flavor deepens over time - just keep the carrots submerged in brine.
Common Questions
Can I reuse the brine?
You can reuse it once within a week-just add fresh carrots. After that, start with a new batch.
Can I eat them right away?
Yes! But for best flavor, let them sit at least 30 minutes-overnight is even better.
Pickled Carrots
A quick and easy refrigerator pickle made with julienned carrots, rice vinegar, and sugar. Perfect as a condiment or snack.
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