Quick Pickled Carrot Spears (Printable)

Crunchy carrot spears steeped in a tangy brine, ideal for snacks, salads, or sides.

# What You'll 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)

# How To Make It:

01 - Place the peeled and cut carrot spears vertically into a clean quart-sized glass jar. Add garlic, dill, and all spices tucked around the carrots.
02 - Combine distilled white vinegar, water, granulated sugar, and kosher salt in a small saucepan. Heat over medium heat until simmering, stirring until sugar and salt dissolve.
03 - Carefully pour the hot brine into the jar, fully submerging the carrot spears.
04 - Allow the jar to cool uncovered to room temperature before sealing it with a lid.
05 - Refrigerate for a minimum of 1 hour before serving for quick pickles; for optimal flavor, chill for 24 hours. Keeps refrigerated up to 2 weeks.

# Expert Suggestions:

01 -
  • Ready to eat in just over an hour, with zero cooking skills required.
  • They stay crisp and tangy for two weeks, making them a sneaky way to have vegetables prepped and ready.
  • Works as a snack, a condiment, or a conversation starter on any cheese board.
02 -
  • Always use distilled vinegar and filtered water if you can; tap water sometimes has minerals that cloud the brine and dull the colors.
  • The brine must be hot when it hits the carrots to properly preserve them and lock in that crunch.
03 -
  • Use a mandoline or vegetable peeler to create thin carrot ribbons instead of spears for a completely different texture and faster pickling.
  • If your jar isn't perfectly clean, run it through the dishwasher right before packing it—cleanliness matters when you're storing food for weeks.
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