Quick Pickled Carrot Spears (Printable Version)

Tangy carrot spears soaked in a flavorful brine, offering a crisp and zesty bite for various dishes.

# Ingredient List:

→ Vegetables

01 - 4 large carrots, peeled and cut into spears

→ Brine

02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon kosher salt

→ Aromatics & Spices

06 - 2 cloves garlic, peeled and halved
07 - 1 teaspoon whole black peppercorns
08 - 1/2 teaspoon mustard seeds
09 - 1/2 teaspoon coriander seeds
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 2 sprigs fresh dill (optional)

# Steps:

01 - Place the carrot spears vertically into a clean quart-size glass jar. Tuck garlic, fresh dill, and spices evenly around the carrots.
02 - Combine vinegar, water, sugar, and kosher salt in a small saucepan. Heat over medium heat until simmering, stirring until sugar and salt dissolve.
03 - Carefully pour the hot brine into the jar, ensuring all carrot spears are fully submerged.
04 - Allow the jar to cool uncovered to room temperature, then seal tightly with the lid.
05 - Refrigerate for a minimum of 1 hour before serving for quick pickles; for optimal flavor, chill up to 24 hours. Store refrigerated for up to 2 weeks.

# Expert Advice:

01 -
  • They taste homemade without the fuss of canning, and you can eat them within an hour if you're impatient like me.
  • The brine is endlessly adaptable, so you can tweak the spices based on what's already sitting in your pantry.
  • They add a crisp, zesty crunch to grain bowls, tacos, and sandwiches that store-bought pickles just can't match.
02 -
  • If you skip peeling the carrots, the skins can turn tough and chewy in the brine, which ruins the whole crisp texture you're going for.
  • Don't pour cold brine over the carrots thinking it'll save time; the hot liquid helps the spices bloom and the vegetables absorb flavor faster.
  • Always let the jar cool before sealing it, or condensation will build up inside and dilute the brine.
03 -
  • Cut the carrots into evenly sized spears so they all pickle at the same rate and you don't end up with some too soft and others still raw.
  • Taste the brine before pouring it over the carrots; if it's too sharp, add a little more sugar, and if it's too sweet, add a splash more vinegar.
  • For a deeper flavor, let the brine cool completely before pouring it over the carrots and then refrigerate for 24 hours instead of just one.
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