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Ultimate Easy Refrigerator Pickled Carrots (Spicy & Tangy)

Overhead close-up of bright orange pickled carrots spears submerged in brine with visible chili flakes and seeds.
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Make crunchy, tangy pickled carrots at home using this simple refrigerator method. This recipe requires no canning and is ready quickly.

Ingredients

Scale
  • 1 pound carrots, peeled and cut into sticks or coins
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 2 cloves garlic, smashed
  • 1/2 teaspoon red pepper flakes (or more for extra heat)

Instructions

  1. Prepare the carrots by washing, peeling, and cutting them into uniform sticks or thin coins. Pack the carrots tightly into a clean pint-sized jar.
  2. In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, garlic, and red pepper flakes.
  3. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve completely. Remove from heat immediately.
  4. Carefully pour the hot brine over the carrots in the jar, ensuring the carrots are fully submerged. Leave about 1/2 inch of headspace at the top.
  5. Let the jar cool on the counter for about 30 minutes. Seal the jar with a lid.
  6. Refrigerate for at least 2 hours before eating. For best flavor, allow the carrots to pickle for 24 hours.

Notes

  • For a dill flavor, add 1 teaspoon of dill seed or a small sprig of fresh dill to the jar before adding the brine.
  • If you prefer a sweeter pickle, increase the sugar to 3 tablespoons.
  • These refrigerator pickled carrots keep well in the refrigerator for up to three weeks.

Nutrition

Find it online: https://spoonfulsnap.com/easy-pickled-carrots-recipe-quick-crunchy/