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Quick Pickled Carrots

Quick pickled carrots are made in a homemade brine with your choice of spices. The result is a delicious snack or garnish for all sorts of dishes.
Course Side
Cuisine American
Keyword pickled carrots, pickled carrots recipe, quick pickled carrots
Prep Time 20 minutes
Cook Time 3 minutes
Pickling Time 2 days
Total Time 2 days 23 minutes
Servings 10
Calories 36kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 6-8 large Carrots
  • 1/2 Red Pepper
  • 1.25 cups White wine vinegar
  • 1.25 cups Water
  • 2 cloves Garlic
  • 1 tablespoon Sugar or sugar substitute
  • 2 teaspoons Kosher salt plus more to taste
  • 4 sprigs Fresh Dill
  • 2 teaspoons Mustard seed
  • 2 teaspoons Coriander seeds
  • 2 teaspoons Black peppercorns
  • ¼ teaspoon Red pepper flakes

Instructions

  • Divide the sliced carrots, fresh dill, and bells peppers evenly between 2 wide mouth pint mason jars.
  • Add vinegar, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
  • Once the mixture reaches a boil remove it from the heat and let it cool for 2-3 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar.
  • Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.

Nutrition

Serving: 2ounces | Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 500mg | Potassium: 185mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7429IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg