Pickled baby carrots Recipe

Name: Pickled baby carrots
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: about 2 cups
Cuisine: American
Ingredients: 1 pound baby carrots, trimmed and peeled; 1 cup distilled white vinegar; 1 cup water; 2 tablespoons granulated sugar; 1 tablespoon kosher salt; 2 cloves garlic, smashed; 1 teaspoon black peppercorns; 1 teaspoon mustard seeds; 2 sprigs fresh dill

American · Condiment · 20 min total

Pickled baby carrots recipe videos

These quick-pickled baby carrots are crisp, tangy, and slightly sweet, perfect as a snack or a vibrant addition to salads and sandwiches.

15
min prep

5
min cook

8
servings

30
kcal/serving

Ingredients

1 pound baby carrots, trimmed and peeled
1 cup distilled white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
2 cloves garlic, smashed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
2 sprigs fresh dill

Instructions

Pack the baby carrots into a clean 1-quart jar along with the garlic, peppercorns, mustard seeds, and dill sprigs.
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
Pour the hot brine over the carrots in the jar, ensuring they are fully submerged. Let cool to room temperature.
Seal the jar and refrigerate for at least 24 hours before serving. The pickles will keep for up to 2 weeks in the refrigerator.

Tips

For extra crunch, use very cold water when preparing the brine.
These pickles are best after 2-3 days of refrigeration.
Serve as a side with sandwiches, burgers, or as part of a charcuterie board.

More about Pickled baby carrots →

AI estimate may be inaccurate · Terms