Quick Pickled Carrot Spears (Printable)

Tangy carrot spears in a flavorful brine, ideal for snacking or adding zest to meals.

# What You 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

# Directions:

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

# Expert Advice:

01 -
  • They're ready to eat in just an hour, yet taste like you've been pickling for days.
  • No special equipment or canning knowledge needed—just a jar and a stove.
  • They stay crisp and crunchy, never mushy, which is honestly the whole point of homemade pickles.
02 -
  • Hot brine is non-negotiable—it opens the carrots just enough to let flavor in while keeping them crisp, something I only learned after trying cold brine and getting bland results.
  • The jar must be scrupulously clean because you're not processing these for long-term storage, just creating the perfect fermentation environment in your fridge.
03 -
  • Cut your carrots to uniform thickness so they pickle at the same rate and finish with the same texture.
  • If you like your pickles sweeter, add an extra tablespoon of sugar; if you like them more sour, reduce the sugar by half—the ratio is forgiving once you understand the logic.
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