Quick Refrigerator Pickled Carrots with Dill and Garlic
Make crunchy, tangy pickled carrots in your refrigerator without canning. This easy recipe uses simple ingredients and is ready to eat quickly.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: 1 quart
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 pound carrots, peeled and cut into sticks or coins
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 4 cloves garlic, smashed
- 1 teaspoon whole black peppercorns
- 1 teaspoon dried dill seed
Instructions
- Prepare the carrots by peeling them and cutting them into sticks or coins, about 1/4 inch thick.
- In a small saucepan, combine the vinegar, water, salt, and sugar. Heat the mixture over medium heat, stirring until the salt and sugar dissolve completely. Do not boil.
- Place the prepared carrots, smashed garlic, peppercorns, and dill seed into a clean pint or quart-sized jar.
- Carefully pour the hot brine over the carrots, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of the jar.
- Let the jar cool on the counter for about 30 minutes.
- Seal the jar tightly with a lid and transfer it to the refrigerator.
- Wait at least 2 hours before eating for a light pickle, or refrigerate for 24 hours for maximum flavor and crunch.
Notes
- For spicy pickled carrots, add 1/2 teaspoon of red pepper flakes or one sliced jalapeño to the jar before adding the brine.
- For a sweeter pickle, increase the sugar to 2 tablespoons. For a hot honey variation, stir in 1 tablespoon of honey into the hot brine mixture.
- These refrigerator pickles stay crunchy for up to three weeks when stored in the refrigerator.
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 4
- Sodium: 350
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 0
- Cholesterol: 0