These Quick Pickled Carrots are delicious in a sandwich or on their own as a side dish or snack. They are also a great addition to salads and can add a tangy crunch to any meal. Plus, pickled carrots are incredibly easy to make at home!
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Pickles are an essential part of the Egyptian kitchen!
Pickled Carrots
Pickles are an essential part of the Egyptian kitchen! My mom used to make all sorts of pickles, and carrots were on the top. She sometimes adds turnip and white reddish to the mix. But I've decided to keep it easy with simple ingredients this time.
I remember we always had a jar of the tangy pickles in the fridge to stuff them into ful medammes and falafel sandwiches.
The pickling process is straightforward, and the pickling brine is very versatile, with much room for creativity.
Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient Notes
- Carrots - For this recipe, I recommend that you use whole carrots and not baby carrots.
- Whole garlic cloves - You can also use minced garlic if you prefer.
- Boiled water - Boiling the water is an essential step in this recipe as it helps to preserve the carrots.
- White vinegar - You can also use apple cider vinegar or rice vinegar for a different flavor profile. We'll use a 1:1 ratio for vinegar and water. This means one cup water for every cup of vinegar.
- Salt - I recommend using sea salt, but any kind of salt will work fine. Use table salt in a 1:1 ratio or double if using Kosher salt.
- Sugar - Cane sugar or granulated sugar will work best in these pickles.
Quick Pickled Carrots
Ingredients
- 1 pound carrots washed peeled and cut into sticks or circles
- 3 garlic cloves whole
- 1 ½ cup boiled water
- 2 Tablespoon white vinegar
- 2 Tablespoons sea salt or to your liking
- ½ Tablespoon sugar
Instructions
- In a 32 oz jar or two 16oz jars, add carrots, garlic, jalapeno, and the flavoring you are using.
- In a heat proof bowl or measuring cup dissolve sugar and salt in the boiling water then add vinegar.
- Pour the water mixture over the carrots in the jar.
- Let the jar come to room temperature, cover and refrigerate.
- Your pickled carrots will be ready in 3 to 4 days.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a heat-proof bowl or measuring cup, dissolve sugar and salt in the boiling water.
- Add vinegar and mix well.
- In two 16oz mason jars, add carrots, garlic, cloves, and jalapeno if using. Pour the vinegar mixture over the carrots in the jar. Let the jar come to room temperature, cover, and refrigerate for 3-4 days.
My notes
- Ensure you wash and clean your carrots well before you pickle them. You don't want dirt or bacteria in your pickles.
- You can slice the carrots into circles or sticks. If you want the best crunch, I recommend slicing them into sticks.
- These quick pickles are not meant to be canned or preserved.
- For an extra depth of flavor, you could dice, slice, smash or toast the garlic before adding it to the jar.
Adaptable recipe – make it your own!
- For a spicier kick, you can add red pepper flakes to the pickling liquid.
- Add additional herbs and spices such as dill, coriander, mustard seeds, or dry mint for added flavor.
- Experiment with different types of vinegar for unique flavor combinations. Balsamic vinegar adds a rich sweetness, while rice vinegar brings a more delicate taste.
- For a sweeter option, add more sugar or use honey instead.
Your questions answered: FAQs
This recipe requires 3-4 days of refrigeration before the pickled carrots are ready to be eaten.
You don't have to peel the carrots, however, I prefer the texture of peeled carrots in this recipe.
The most likely reason that your carrots went soft is that they weren't fully submerged in the pickling liquid.
Storage
Refrigerate - These pickled carrots will keep well in the fridge for up to a month. Make sure they are fully submerged in the pickling liquid and sealed tightly.
Freeze - These carrots can be frozen for up to 3 months in a freezer-safe container. Before you freeze your glass jar make sure that it is freezer safe.
Perfect pairings: what to serve with
Enjoy these carrots as a snack or on a meat and cheese board, or maybe with other Mediterranean appetizers like bruschetta with mozzarella or falafel.
You can even add them to salads such as Tabouli Salad or This Mediterranean Chickpea Salad.
You'll also like
- Are you a fan of carrots? If so, next time you are going to want to give this Beet and Carrot Salad recipe a try. The garlic and dill dressing is out of this world delicious.
- For a healthy twist on a classic carrot dessert, give this Healthy Carrot Cake recipe a try with your family.
- Carrot Lentil Soup is a nourishing, soul warming soup that is ready in less than 30 minutes. With just a few pantry staples, this will be your go-to option for a quick, wholesome meal.
Let me know in the comments below what your favorite best-tasting pickles are. And what pickle recipe would you like to see next?
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Sabrina
Thank you for this recipe! Made with white vinegar; going to try with apple cider this time. Couldn’t keep hubby out of them. He said they are pretty good.
Alex
This reminded me of my grandma as they tasted so much like what she made. Thank you