Pickled Carrots

A quick and easy refrigerator pickle made with julienned carrots, rice vinegar, and sugar. Works as a condiment or a snack.

Why You'll Love Pickled Carrots

These quick pickled carrots are crunchy, tangy, and slightly sweet, good on sandwiches or stirred into grain bowls and salads. No canning required: they're ready to eat after 30 minutes in the brine, though the flavor is better after a night in the fridge.

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

Pickled Carrots

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A quick and easy refrigerator pickle made with julienned carrots, rice vinegar, and sugar. Works as a condiment or a snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 cups

Course: Garnish

Cuisine: global-inspired

Ingredients Equipment Method Notes

Ingredients

  

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• 6 oz carrots peeled and julienned into 3-inch x 3/16-inch sticks
• 1 cup water piping hot from tap
• ½ cup rice wine vinegar
• 3 tablespoon sugar
• 2 ¼ teaspoon kosher salt

Equipment

• Chef's knife or mandoline
• Cutting board
• 16 oz mason jar or similar glass jar with lid
• Measuring cups and spoons

Method

 

1. Combine 1 cup hot water, ½ cup rice wine vinegar, 3 tablespoon sugar, and 2 ¼ teaspoon kosher salt in a jar
2. Stir until sugar and salt are fully dissolved
3. Pack julienned carrots into the jar
4. Pour brine over the carrots, ensuring they're fully submerged
5. Seal with lid and refrigerate for at least 30 minutes before using
6. Store in fridge for up to 2 weeks

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: Keep the carrots fully submerged in their brine in a sealed jar in the fridge. They'll hold for up to 2 weeks, and the flavor actually improves after the first day or two.

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