Quick pickled carrots add a sweet-and-tangy crunch to salads, sandwiches, sushi, and more! And they only take about 10 minutes to make.
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I first started making this quick pickled carrots recipe to go in my tofu sushi. They were so delicious, and I've been using them so much that I thought they deserved a recipe all their own!
These are seriously the quickest, easiest pickles you will ever make.
Ingredients and substitutions
- shredded carrots - You can shred them by hand or in the food processor. Or buy pre-bagged, shredded carrots, which is what I like to do.
- apple cider vinegar - Gives them that pickled tang and helps preserve the carrots.
- water - To dilute the vinegar in the brine.
- salt - Brings out the flavor of the pickles and helps further preserve the carrots.
- sugar - A little sweetness in the brine brings out the carrots's natural sweetness.
How to make quick pickled carrots
In a small saucepan, heat all of the ingredients except for the carrots. When the mixture reaches a boil, remove the pan from the heat.
Stuff your carrots into a heat-proof jar or other storage container, and pour on the vinegar mixture.
You can eat your quick pickled carrots as soon as they cool, though they taste best if they can marinate for an hour or -- even better -- overnight. They will keep for around three weeks in the refrigerator.
Helpful tips
- Save prep time by using your food processor to shred the carrots of buy bagged, shredded carrots at the store.
- Feel free to multiply or divide this recipe to make as much or as little as you want.
Serving and storage directions
Pickled carrots are a delicious addition to salads, sandwiches, and wraps. They add crunch and a lovely tang. I also love using them in vegan sushi rolls!
Quick pickled must be stored in the refrigerator; they are not shelf stable. They will keep for two to three weeks in the refrigerator.
Frequently asked questions
Quick pickles - also called refrigerator pickles - don't need to be hot water bath canned, and you don't need to worry about sterilizing jars and other equipment. The trade-off for that ease is that you need to store these in the fridge. They generally last from one to three weeks.
This quick pickled carrots recipe will keep for two to three weeks in the fridge.
More quick pickles
📖 Recipe
Quick Pickled Carrots
Ingredients
- 1 cup apple cider vinegar
- 2 cups water
- 1 tablespoon salt
- ½ cup sugar
- 2 cups shredded carrots
Instructions
- In a small saucepan, heat all of the ingredients except for the carrots. When the mixture reaches a boil, remove the pan from the heat.
- Stuff your carrots into a heat-proof jar or other storage container, and pour on the vinegar mixture.
- You can eat your quick pickled carrots as soon as they cool, though they taste best if they can marinate for an hour or -- even better -- overnight. They will keep for around three weeks in the refrigerator.
Equipment
- Pint Jar or other heat-proof storage container
Got a question? Tried this recipe? Leave a reply!