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pickled carrot slices in a white bowl, with jars of pickled carrots behind.

Quick Pickled Carrots

These mild pickled carrots are great by themselves or chopped and added to a potato or macaroni salad.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 3 days
Servings: 16 servings
Author: Kris Bordessa, National Geographic author

Ingredients

  • 1 cup sugar
  • 2 cups water
  • 1 cup rice vinegar
  • 1 tablespoon salt
  • 2 pounds fresh carrots
  • 6 cloves garlic peeled
  • 2 jalapeño peppers halved
  • 4 sprigs fresh thyme
  • 1 teaspoon black peppercorns
  • ½ teaspoon coriander seeds

Instructions

Recipe yields one quart

  • Combine sugar, water, vinegar, and salt in a large saucepan, and bring to a boil. 
  • Add carrots to the brine, turn off heat, and cover the saucepan with a lid. Allow to sit 5 minutes.
  • Put garlic, jalapeño peppers, thyme, peppercorns, and coriander in a quart-size jar (or divide between 2 pint-size jars). 
  • Use a slotted spoon to transfer the carrots to the jar. Pour hot brine over carrots to cover. Refrigerate for 3 days before serving. Store in the refrigerator up to 6 weeks.

Nutrition

Serving: 0.25cup | Calories: 78kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 477mg | Potassium: 197mg | Fiber: 2g | Sugar: 15g | Vitamin A: 9504IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 0.3mg
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