Quick Pickled Carrot Spears (Printable View)

Crunchy carrot spears soaked in a tangy brine, ready for snacking or as a zesty side.

# 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 carrot spears vertically in a clean quart-size glass jar, tucking garlic, dill, and spices around the carrots.
02 - Combine vinegar, water, sugar, and salt in a small saucepan and bring to a gentle simmer, stirring until sugar and salt dissolve.
03 - Pour hot brine carefully over the carrots ensuring all spears are fully submerged.
04 - Allow the jar to cool uncovered to room temperature, then seal with its lid.
05 - Refrigerate for at least 1 hour for quick pickles; for optimal flavor, chill up to 24 hours. Store refrigerated for up to 2 weeks.

# Expert Advice:

01 -
  • They're ready in an hour but taste even better after a full day, so you can prep ahead without stress.
  • That satisfying crunch never disappears, even after two weeks in the fridge—no mushy pickles here.
  • One batch transforms sandwiches, salads, and charcuterie boards into something unexpectedly crave-worthy.
02 -
  • Hot brine is essential—it softens the carrots just slightly and helps them accept the flavor, so don't skip heating it or they'll stay too firm and bland.
  • If your carrots float, they'll dry out at the waterline and turn woody; weight them down with a smaller jar or a piece of parchment paper tucked underneath the lid.
  • These pickles actually improve for the first week, so resist the urge to eat them all immediately and let them fully develop their personality.
03 -
  • Make sure your jar and lid are completely clean—any residue will cloud your brine or affect the flavor, so wash with hot soapy water and dry thoroughly before using.
  • Cut your carrots as uniformly as possible so they absorb the brine at the same rate and finish together, giving you consistent flavor in every bite.
Go Back