Easy Refrigerator Pickled Carrots
These Easy Refrigerator Pickled Carrots are crisp and crunchy, vinegary with a hint of sweet, and garlicky with a mildly spicy kick. They're so delicious and perfect for snacking!
Servings: 8 (about ½ cup each)
- 1 pound carrots
- 2 cloves garlic, peeled and lightly crushed
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- ¼ teaspoon celery seeds
- ¼ teaspoon crushed red pepper flakes, optional, add more or less to taste
Trim the root ends and tops from the carrots; discard. Peel the carrots and cut them into sticks that are approximately ½" wide by 4" long.
Divide the carrot sticks (and any extra pieces you have left) between 2 pint-sized wide-mouth mason jars (you might have to pack them in a bit). Put one garlic clove in each jar, tucking it down in amongst the carrots. Note: Make sure your jars are not cold. If they are cold, the sudden temperature change when you pour in the boiling-hot brine could cause the jars to crack. If needed, warm them up by running under very warm water.
Place the vinegar, water, sugar, salt, mustard seeds, peppercorns, celery seeds, and crushed red pepper flakes in a small pot. Bring to a boil, stirring frequently until the sugar is dissolved.
Pour the brine into the jars, completely covering the carrots and filling them almost to the top (also make sure that the spices are evenly distributed between the jars). Note: You should have just enough brine to fill the jars (and maybe a little extra left over). If there's not enough, just top them off with more vinegar or water.
Allow to cool to room temperature with no lids (this should take about an hour).
Put the lids on the jars and place them in the refrigerator. Chill for at least 5 days before serving. They get better the longer they sit!
- Since we are not canning, these pickled carrots are not shelf-stable and must be kept refrigerated. They will last up to 1 month.
- Estimated calories were calculated based on the full amount of all of the ingredients in the recipe, including the brine; since the majority of the brine will not be consumed, actual calories may be less.