I may earn from purchases through links in this post.

I was late to the pickle game. It wasn’t until my late twenties that I discovered the charms of these vinegary briny nuggets. Even now, I go for long stretches without eating anything pickled, and to be honest, classic dill pickles are fine, but they don’t do much for me.

Dan, on the other hand, loves pickles. Give him dilly beans or pickled beets or gherkins or just about anything that’s taken a bath in a pickling solution and he’s happy.

These carrots are crunchy and bright with acid and the spice mixture brings savory spicy notes to the party.

Even better, they’re refrigerator pickles, so they’re quick and easy to make and don’t require any special canning gear.

They keep their crisp tender snap, which often gets lost with home canned pickles.

They take about a half hour of effort and they keep for weeks. And they’re rather nice, even for a pickle skeptic like me.

Continue to Content

Yield: 3 cups

Quick Pickled Carrots

Print

These pickles hit the sour-savory-sweet tasting notes, and they’re so easy to make. The have a wonderful crunch and they make a nice healthy snack to have around. They are good the day they are made, but they flavors are more developed after they’ve been in the refrigerator for a day or two.

Prep Time 5 minutes

Cook Time 25 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

• 1 1/2 cups cider vinegar
• 3/4 cup water
• 3 tablespoons granulate sugar
• 1 tablespoon yellow mustard seeds
• 1 tablespoon black peppercorns
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 teaspoon dried thyme
• 1/2 teaspoon brown mustard seeds
• 2 cloves garlic, peeled
• 2 cups carrots, peeled and cut into 1 1/2 inch thick slices a few inches long

Instructions

1. Bring a medium pot of water to a boil, add a hearty sprinkle of salt, then add the carrots and blanch for one minute. Drain the carrots and run under cold water to stop the cooking. Set aside.
2. Combine the rest of the ingredients in a medium saucepan and bring to boil. Reduce heat to low and simmer for about 20 minutes.
3. Place the carrots in a clean quart sized jar and pour the vinegar mixture over them. They should be completely submerged. Cover and refrigerate until cold, preferably overnight.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Whole Brown Mustard Seed Tin
• 
  Simply Organic Fennel Seed, 1.9 Ounce
• 
  Simply Organic Thyme Leaf Whole Certified Organic, 0.78-Ounce Container
• 
  Bragg USDA Gluten Free Organic Raw Apple Cider Vinegar, with The Mother

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 17Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 17mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g