Quick Pickled Carrots

What is a Quick Pickle?

Quick pickles (also known as refrigerator pickles) like all pickles are simply vegetables that are stored in brine (a solution of vinegar, water and salt) flavored with herbs and spices.  The main difference being that quick pickles are not shelf stable and require refrigeration. 

Creating shelf stable pickles requires processing and can be a bit of an endeavor requiring the right equipment and know-how, a quick pickle on the other hand takes virtually no effort and produces tangy, crisp vegetables that keep for weeks in the fridge. 

Having a couple jars of pickled carrots in the fridge means you’ll always have something to serve as a snack, alongside a sandwich or as an appetizer (just add a few slices of cheese, some crackers, a handful of olives and you have yourself a nice cheese board).  Here’s how to do it…

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

You only need a handful of basic ingredients and a few minutes to create your own quick pickled carrots.

• Vinegar – You’ll want to use vinegar with at least 5% acidity.  The most common pickling vinegar is plain distilled white vinegar as its neutral flavor provides a clean, crisp pickle but I particularly like the flavor of white wine vinegar with carrots and so call for it here.  Stay away from dark or aged vinegars like balsamic.
• Water – A basic brine is equal parts water to vinegar.  Use filtered water if possible for the best flavor.
• Salt – Use an unrefined salt without any additives like sea salt or pickling salt.
• Sweetener – A bit of sweetener takes the bite out of the vinegar and creates a more pleasant pickle so don’t skip it.  You can use regular cane sugar (we are only using a small amount) or honey.
• Carrots – You can use any color of carrot you’d like.  The thinner you slice them the faster they’ll absorb the flavors of the brine.  I like to slice mine on the diagonal into coins but you can also cut them into sticks if you prefer.
• Herbs – A few sprigs of fresh herbs tucked into your pickle jars make a big impact.  My favorite with carrots is tarragon but you could also use dill or thyme.
• Spices – Coriander, black peppercorn and mustard seeds all taste great with carrots.
• Shallots – The delicate flavor of shallots is a natural with white wine vinegar and tarragon and gives the carrots a French inspired flavor but you could also substitute garlic.

Like This Recipe?  Try:

• Pickled Cranberries