Quick Pickled Carrot Spears (Printable)

Tangy carrot spears soaked in flavorful brine, ready in just over an hour for a crunchy snack or side.

# Components:

→ Vegetables

01 - 4 large carrots, peeled and cut into spears

→ Brine

02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon kosher salt

→ Aromatics & Spices

06 - 2 cloves garlic, peeled and halved
07 - 1 teaspoon whole black peppercorns
08 - 1/2 teaspoon mustard seeds
09 - 1/2 teaspoon coriander seeds
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 2 sprigs fresh dill (optional)

# Directions:

01 - Place carrot spears vertically into a clean quart-size glass jar. Insert garlic cloves, dill sprigs, and spices among the spears.
02 - Combine distilled white vinegar, water, sugar, and kosher salt in a small saucepan. Heat over medium flame, stirring until sugar and salt fully dissolve and the mixture simmers.
03 - Carefully pour the hot brine into the jar, ensuring carrot spears are completely submerged.
04 - Allow the jar to cool to room temperature uncovered, then seal tightly with a lid.
05 - Refrigerate the jar for at least 1 hour before serving for quick pickles. For optimal flavor, chill 24 hours. Store refrigerated up to 2 weeks.

# Expert Advice:

01 -
  • They take almost no effort but taste like you spent hours fussing over a farmhouse canning project.
  • The crunch stays intact even after days in the fridge, which means every bite still snaps.
  • You can throw them into practically anything or just eat them straight from the jar without guilt.
02 -
  • Don't skip the cooling step before sealing or condensation will drip inside the lid and dilute your brine.
  • If your carrots float, it means you didn't pack them tightly enough, so press them down with a spoon or add a few more spears to fill the jar.
03 -
  • Cut your carrots into even-sized spears so they all pickle at the same rate and you don't end up with some too soft and others still crunchy.
  • Warm the jar with hot water before adding the brine to prevent thermal shock and potential cracking.
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