Refrigerator Pickled Carrots

Refrigerator Pickled Carrots

I absolutely adore quick pickling veggies. How about you? I only discovered this method last summer, and it was so nice to feel that I could pickle something so quickly as well as not run the risk of harming my family in the process. My goal this year was to attempt several different types of pickling methods including hot water bath pickling and fermentation. So far, cold pickling has been both easy and rewarding. Just make a brine, pour it over, and stick in the fridge for 24 hours. The downside? Your pickles do not store all winter long, which is nice for those cold days when you want to revisit the flavor of summer. Either way, these pickled carrots are great for a beginner and taste deliciously tangy and sweet!

Ingredients + Recipe

Makes 2 to 3 pint jars

  • 2 lbs carrots, washed and sliced into coins

  • 1 1/2 cups white distilled vinegar

  • 1 1/2 cups water

  • 1 1/2 tbsp salt

  • 1 tbsp sugar

  • 2 tsp dill seed

  • 1 tsp mustard seed

  • 1 tsp black peppercorns

  • 1/2 tsp red pepper flakes

  • 3 cloves garlic

  1. Sanitize and prepare the jars by boiling them in a pot of water (enough to cover the jars) and a splash of white vinegar. Boil for 10 minutes.

  2. Bring a small pot of water to a boil. Blanch carrots 2 minutes. Remove from pot and run under cold water to stop the cooking process. Set aside.

  3. Remove the cleaned jars from the water and fill with dill, mustard seed, peppercorns, red pepper flakes, and garlic divided evenly between all jars, depending on how many you use.

  4. Combine the vinegar, water, salt, and sugar in a small saucepan over the stove and bring to a boil.

  5. Pack carrots into the jars.

  6. Pour the boiling brine over the carrots and spices, leaving 12 inch headspace. Tap the jars lightly on the counter to remove air bubbles.

  7. Wipe the rims and apply lids and rings (they can be used lids)

  8. Let jars cool on the counter until room temperature. Place in refrigerator and let rest for at least 24 hours before eating.

There you have it! Super easy. Remember to only blanch your carrots for 2 minutes at most if you want to keep that crunch. Overcooking them can cause them to go soft. The addition of sugar keeps them sweet, and the red pepper flakes give them that delicious bite that is most definitely needed in any pickling endeavor. Enjoy these! I sure loved being able to use our own rainbow carrots.

xoxo Kayla

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