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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!
Prep Time10 mins
Cook Time5 mins
Cooling and Chilling Time5 d 1 hr
Total Time5 d 1 hr 15 mins
Servings: 8 (about ½ cup each)
Calories: 45kcal
Author: Michelle / Now Cook This!


  • 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!

Recipe Notes

  • 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. 
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