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Quick Pickled Carrots Recipe

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3.9 from 13 reviews

Quick Pickled Carrots are thinly sliced carrots preserved in a tangy and slightly sweet rice vinegar brine. Perfect for adding a burst of zesty flavor to sandwiches, salads, bowls, tacos, and wraps, these pickled carrots also pair wonderfully with grilled meats and vegetables or serve as a refreshing snack or a component on a cheese board.

Ingredients

Vegetables

  • 3 medium carrots, peeled and thinly sliced into rounds

Pickling Brine

  • 1 cup unseasoned rice vinegar
  • 2 tablespoons sugar
  • 3 teaspoons kosher salt

Instructions

  1. Slice Carrots: Peel and thinly slice the carrots into rounds, aiming to have enough to fill about three-quarters of a 12- to 16-ounce glass Mason jar.
  2. Prepare Brine: In a small saucepan, combine rice vinegar, sugar, and kosher salt. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and stir continuously until the sugar and salt have fully dissolved.
  3. Combine and Cover: Place the sliced carrots into a 16-ounce glass jar or another nonreactive container like a ceramic baking dish. Pour the hot brine over the carrots, ensuring they are completely submerged.
  4. Cool and Store: Allow the jar to cool to room temperature for about 30 minutes before serving or sealing and refrigerating for later use.

Notes

  • If you don’t have a 16-ounce glass jar, use a nonreactive container such as a ceramic dish. You can double the brine recipe and use a 32-ounce jar if desired.
  • The recipe yields enough to fill approximately ¾ of a 16-ounce jar; if the quantity is greater, adjust accordingly to fill ¾ of the jar.
  • If using table or sea salt instead of kosher salt, add the salt gradually and taste, since these salts are saltier by volume.
  • This recipe is not suitable for traditional canning methods.
  • For a flavor twist similar to escabeche pickled onions, add ½ teaspoon dried oregano to the brine.
  • Store pickled carrots in an airtight container in the refrigerator for up to 2 weeks. Freezing is not recommended.

Find it online: https://marthatasty.com/quick-pickled-carrots-recipe/