These quick pickled carrots take just 4 ingredients and 10 minutes, and they instantly jazz up whatever you’re serving. Keep rice vinegar stocked and you’re always minutes away from a fresh, crunchy topper.
I love them on shoyu chicken to complement the rich, caramelized sauce, but they’re just as good in a salad, on a turkey sandwich, or piled on toast. Fair warning: once you try them, you’ll be making a batch every week.
Why you’ll love this recipe
- Ready in 10 minutes. Fresher and tastier than anything store-bought.
- Keeps for a week. Make a batch of pickled carrots on Sunday for an instant flavor boost on busy weeknights.
- Works with other veggies. Cucumbers, bell peppers, radishes, and red onions all work with the same brine.
Tips for Busy Cooks
It can be tricky to cut carrots into even matchsticks. You can buy a matchstick peeler online or carefully use the matchstick attachment on a mandolin to cut the veggie perfectly. Or better yet, use a vegetable peeler and peel the carrots into ribbons.
Key Ingredient Notes
- Carrots – Cut into thin matchsticks, carrot slices (rounds), or shave with a peeler into ribbons. While you can buy carrots already cut into matchsticks at the store, I highly recommend making your own since they will retain their crunch better.
- Rice vinegar adds a hint of tang and sweetness. You can also use white vinegar or white wine vinegar; just note that the pickles will be stronger in acidic flavor.
- Water – Key to any pickling recipe as the base to the brining liquid.
- Sugar – A little sweetness balances out the acidity of the vinegar.
- Salt – An important ingredient to soften and season the carrots, plus it helps to preserve them in the fridge.
- Optional: ½ teaspoon red pepper flakes or 1 small garlic clove are two other additional ingredients that I love to add as flavor infusers.
How to make quick pickled carrots
Peel the carrots into ribbons using a vegetable peeler. Or slice them into matchsticks.
Combine rice vinegar, water, sugar, and salt in a small or medium saucepan. Heat over medium heat and bring to a gentle boil, stirring until the sugar and salt dissolve, about 2–3 minutes.
Place the carrots in a clean glass jar or heatproof bowl. Pour the hot pickling liquid over the carrots, making sure they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes.
You can eat the carrots immediately once they’ve cooled slightly, but the flavor improves if you leave them to pickle for a few hours. Store in the refrigerator for up to 1 week.
Expert Tips:
- Cut the carrots the same size. This helps the veggies soften at the same rate, so their pickling taste is even.
- Make sure the carrots are fully submerged in the pickling liquid. Choose a clean glass jar, like a mason jar, or another heat-proof jar with a lid that holds enough liquid.
- Allow the pickled carrots to cool to room temperature before putting them in the fridge. You want the hot brine to soften the veggies before chilling.
- It’s best to let them sit for a few hours before enjoying them. This will help them develop the right texture and flavor, though you can enjoy them immediately if you prefer.
Storage
Store any leftover pickled carrots in a sealed jar in the fridge for up to 1 week. This is the perfect meal-prep recipe to enjoy all week. The carrots will stay crunchy and add delicious, fresh veggie flavor to whatever dishes you make.
Use a clean fork to lift out what you need, then drain off the excess brine before adding it to sandwiches or salads.
What to serve with quick pickled carrots
There are so many different options when it comes to serving, here are some we love:
FAQs
Yes, I recommend washing and peeling the carrots before pickling.
Yes, but let them sit in the fridge overnight so the brine soaks through.
Fresh or dried herbs, garlic, citrus peel, or black peppercorns all add a fun twist.
More easy vegetable recipes
Quick Pickled Carrots
Ingredients
- 4-5 medium carrots
- ½ cup rice vinegar
- ¼ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Optional:
- ½ teaspoon red pepper flakes
- 1 small garlic clove sliced
Instructions
- Wash and peel the carrots.
- Cut into thin matchsticks or into ribbons using a vegetable peeler. (TIP: Thinly slicing or cutting the carrots into matchsticks helps them pickle quickly and stay crisp.)
- Place the carrots in a heatproof jar or bowl.
- In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat over medium heat and bring to a gentle boil, stirring until the sugar and salt dissolve, about 2–3 minutes.
- Pour the hot pickling liquid over the carrots, making sure they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes.
- You can eat the carrots right away once they've cooled slightly, but the flavor improves if you let them pickle for a few hours.
- Use a clean fork to lift out what you need, then drain off the excess brine before adding it to sandwiches or salads.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store any leftover pickled carrots in a sealed jar in the fridge for up to 1 week. This is the perfect meal-prep recipe to enjoy all week. The carrots will stay crunchy and add delicious, fresh veggie flavor to whatever dishes you make.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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