Quick Pickled Carrot Spears (Printable Version)

Crunchy carrot spears immersed in a tangy brine, ideal for snacking or adding zing to meals.

# The Ingredients You'll Need:

→ 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)

# Step-by-Step Instructions:

01 - Arrange carrot spears vertically inside a clean quart-size glass jar, placing garlic, dill, and spices evenly around them.
02 - Combine vinegar, water, sugar, and kosher salt in a small saucepan and heat over medium until sugar and salt dissolve, bringing to a simmer.
03 - Carefully pour the hot brine over the carrots in the jar, ensuring all spears are fully submerged.
04 - Allow the jar to cool uncovered at room temperature, then securely seal with the lid.
05 - Refrigerate for a minimum of 1 hour before serving; for best flavor, chill 24 hours. Keeps refrigerated up to 2 weeks.

# Additional Tips::

01 -
  • Takes less time than driving to the store for a jar of pickles.
  • The crunch stays intact even after days in the brine.
  • You can taste every spice without any flavor getting lost.
  • Works as a snack, a side, or tucked into wraps and tacos.
02 -
  • If the brine does not cover all the carrots, they will turn soft and lose their snap where the liquid stops.
  • Cooling the jar uncovered prevents condensation from diluting the brine when you seal it.
  • Using a glass jar instead of plastic keeps the pickles tasting clean without any strange aftertaste.
03 -
  • Always use a clean jar and utensils to keep the pickles fresh for the full two weeks.
  • If you want extra crunch, add a grape leaf or a pinch of calcium chloride to the jar before pouring the brine.
  • Save the leftover brine after the carrots are gone and use it to pickle onions, radishes, or cucumbers.
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