This refrigerator carrot pickle is perfect as a healthy snack, putting on crudite (vegetable) platters or cheese boards, using in sandwiches, and mixing into salads.
Make this slightly salty and tangy carrot pickle recipe in less than 15 minutes, then store in the fridge for at least 24 hours, then enjoy!
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You are going to love this quick carrot pickle. It's fast to make, uses only five ingredients, and is budget-friendly.
Cost To Make
Estimated cost = $0.60 or $0.12 a serve
Why You'll Love This Recipe:
- This recipe makes a small batch of refrigerator pickles because refrigerated pickles don't have a very long shelf life. However, it is so easy to whip up you can make a fresh batch whenever needed.
- With this basic recipe, you can add in other ingredients for flavor or spice. Scroll to our Recipe Variations section below for ideas.
- This quick pickle can be eaten after 4 hours but is at its best when left to mature in the fridge for 24 - 48 hours.
- It's a healthy gluten free, vegan and vegetarian recipe.
Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Carrots - you can use any carrot variety like baby carrots, multi-colored carrots, or regular carrots. Just make sure they are the freshest you can get.
Vinegar - any vinegar will do, we used white vinegar, but you could also use apple cider vinegar, malt vinegar, or wine vinegar.
Salt - is not only for giving flavor. It is also a preservative.
Sugar - use white sugar. Sugar is a preservative like vinegar and salt, plus it balances the flavor of the pickling liquid by reducing the sourness of the vinegar.
Water - is used to dilute the strength of the vinegar.
Step By Step Instructions
- Cut the carrots and place them into the sterilized jar.
- Make the pickling liquid.
- Pour the hot liquid over the carrots and seal.
- Allow it to stand at room temperature for 30 minutes, then store in the fridge.
Recipe Tips
Sterilize the jars
Use glass jars with metal lids and sterilize them before filling.
- Wash the jars and lids thoroughly with hot soapy water, rinse very well.
- Then carefully pour boiling water into the bottles and over the inside of the lids.
- Use a folded tea towel to protect your hands and carefully empty the hot water from them.
- It is best not to use a tea towel to dry them because they will air dry quickly because they will be hot.
Cutting the carrots
You may want to cut the carrots differently depending on how you are going to use them.
- For salads and sandwich fillings, you can cut the carrots into julienne (match stick size pieces), thinly sliced rounds, or use a peeler to make ribbons.
- For dunking into dips or putting on vegetable platters, it's best to cut them into thick sticks of about 7 cm (3 inches) long or longer and 1.5 x 1.5 cm (0.5 x 0.5 inches) in thickness for easy dipping.
- Baby carrots, cut these lengthwise into quarters.
Making the pickling liquid, after heating the liquid and dissolving the sugar, taste it and add more sugar or salt to taste if necessary, then bring to the boil again before pouring into the jar.
Variations
Add flavor and spice to the pickles with a few of the following ingredients.
Dried ingredients
Add the dried ingredients into the pickling liquid before boiling to release the flavors
- ½ - 1 teaspoon dried chili flakes
- 1 - 2 teaspoons whole black peppercorns
- 1 - 2 teaspoons mustard seeds
- 1 teaspoon of dried herbs of your choice
- ¼ teaspoon dried allspice berries
Fresh ingredients
If using fresh ingredients, put them into the jar with the carrots.
- one or two sprigs of fresh dill
- 1 fresh green or red chili cut into slices
- one crushed garlic clove
- a few thin slices of fresh ginger
Frequently Asked Questions
Yes, they need to be refrigerated to slow down fermentation and stop them from going off too quickly.
Quick pickled carrots will last about 2 -3 weeks in the fridge when stored and handled correctly.
The carrots must stay submerged in the pickling liquid, and always use a clean spoon or tongs when removing the carrots from the jar.
Serving Size
A serving size of this carrot pickle is about 50 grams (17 ounces).
Calories Per Serve
There area about 36 calories in a single serve.
Serving Suggestions
Pickled carrots can be used in so many ways, place them on vegetable platters, use them as a side dish for grilled meats, use them as taco toppings, or put them into salads and sandwiches. They are also great as a simple topping on crostini with cream cheese.
Storage
This pickle will last longer if stored in an air-tight jar in the fridge.
Don't freeze carrot pickle because it is so easy to make and has a nice texture when made fresh.
More Easy Recipes
You might also like this recipe for Achar an Indonesian vegetable pickle, or this pickled pink onion recipe.
I do hope that you try this quick carrot pickle recipe. If you do, please come back and leave a comment below because I would love to know how you went.
Also if you like Asain-style pickles check out our Easy Achar recipe.
Recipe
Quick Carrot Pickle
EQUIPMENT
- 1 glass jar with metal lid - 3 - 4 cup capacity
- Small saucepan
- Measuring cups
- Vegetable peeler
- Kitchen knife
- Cutting board
INGREDIENTS
- 250 grams (½ pound) carrots
- ⅔ cup white vinegar
- ⅔ cup water
- ½ - 1 level teaspoons salt or to taste
- 1 - 2 tablespoons granulated white sugar or to taste
INSTRUCTIONS
- Sterilize the jars, - see note 1
- Peel and cut the carrots into your desired thickness. – see note2
- Pack the carrots into a clean sterilized jar.
- Put the vinegar, water, salt, and sugar into a small saucepan and bring to a boil over high heat.
- Taste for flavor and add more salt and sugar to taste if necessary.
- Pour the hot pickling liquid over the carrots in the jar, make sure they are fully submerged in the liquid, and seal. You might not end up using all the liquid if the carrots are firmly packed in the jar. If you are using a larger jar you might need to make more of the pickling liquid (equal parts of vinegar and water) to top up the jar and cover the carrots.
- Cool at room temperature for 30 minutes, then place in the fridge overnight to allow the flavors to develop.
- This will keep in the fridge for 2-3 weeks.
Notes
- For salads and sandwich fillings, you can cut the carrots into julienne (match stick size pieces), thin rounds, or use a peeler to make ribbons.
- For dunking into dips or putting on vegetable platters, it's best to cut them into thick sticks of about 7 cm (3 inches) long or longer and 1.5 x 1.5 cm (0.5 x 0.5 inches) in thickness for easy dipping.
- Baby carrots, cut these lengthwise into quarters.
- ½ - 1 teaspoon dried chili flakes
- 1 - 2 teaspoons whole black peppercorns
- 1 - 2 teaspoons mustard seeds
- 1 teaspoon of dried herbs of your choice
- ¼ teaspoon dried allspice berries
- one or two sprigs of fresh dill
- 1 fresh red or green chili cut into slices
- one crushed garlic clove
- a few thin slices of fresh ginger
Claire says
This is so easy, will be making soon.