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–+ servings
Top view of thin orange carrot sticks submerged in liquid with visible bubbles, likely in a glass jar for pickling or fermenting.

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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Garnish
Cuisine: global-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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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