Quick & Easy Refrigerator Pickled Carrots

Pickling season is in full swing and if you are looking for an easy refrigerator pickled carrots recipe this one is my go to. You can adjust the flavoured to your liking, and they are ready to enjoy in just a couple days!

I love making all kinds of homemade pickled, but I don’t always have enough vegetables to warrant canning them or the time to do so. That is why I love refrigerator pickles! They come together so quick, they last a while in the fridge and there’s no worry of something not sealing or spoiling.

Refrigerator pickled carrots are such a delicious crunchy snack. You start by slicing your carrots into strips, then packing them into jars along with fresh garlic and dill. Then, you make a simple brine of vinegar, water and a couple other flavourings and pour that over the carrots. Screw on the lids then place them in the fridge for a couple days before enjoying!

I love these pickles because you can adjust the flavours to your liking. If you want to add in any jalapeños or hot peppers for a bit of spice you can do that. If you want to add some pickling spice for a little depth of flavor and slight sweetness that is also delicious. Whatever way you do them, they will be enjoyed.

Tips For Making Refrigerator Pickled Carrots

1. You want to make sure that the carrot slices are thin enough. For most carrots I like to quarter them. If they are too thick, they will take even longer to pickled and get good flavor throughout.
2. When placing the carrots in the jars, try to stand them upright to fit as many in as you can. If you can arrange them nicely it will reduce the wasted space in the jars.
3. I recommend letting them sit for at least a couple days in the refrigerator before enjoying! You can eat them as early as the day after you make them, but I don’t find the flavor quite strong enough by then.

Refrigerator Pickled Carrots Ingredients

Carrots– You can use store bought or home grown. Any colours you like.

Fresh Dill– This gives that vibrant fresh dilly flavor that is delicious.

Garlic– Whole peeled garlic cloves are what you want.

Vinegar– Apple cider vinegar is my preferred, but white vinegar works too, it is just a bit stronger.

Black Peppercorns– Whole peppercorns are what you want.

Maple Syrup– You can use sugar but I prefer maple syrup to keep it unrefined.

Salt– Pickling salt is my preferred but regular salt works too.

The Steps

1. Start by placing a couple cloves of garlic and a small handful of fresh dill in the bottom of each jar.
2. Then, take the carrot sticks and place them standing up in each jar, packing as many in as you can.

1. Next, make the brine by adding the vinegar, water, peppercorns, salt and maple syrup to a medium sized pot. Cook over medium low heat just until it starts to simmer.
2. Remove the pot from the stove and allow the brine to cook for 5-10 minutes.
3. Ladle the brine into each jar of carrots, filling them almost to the top (about 1/4 inch headspace is fine).
4. Place the lids on top, screw on the rings and allow to cool for about an hour before placing in the refrigerator.
5. Leave the pickled carrots in the refrigerator for 2-3 days before enjoying!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more preserving recipes to try?

https://cmbarndominium.com/easy-sweet-tangy-apricot-bbq-sauce/

https://cmbarndominium.com/quick-easy-fridge-pickled-radishes/

https://cmbarndominium.com/hot-to-make-sweet-n-spicy-cowboy-candy/