Easy Refrigerator Pickled Carrots with Dill and Garlic
Make this quick pickled carrots recipe with dill and garlic in minutes! Crisp, tangy, and packed with flavor. Perfect for snacks, salads, and charcuterie boards.
Servings 8 servings
Calories 25kcal
Ingredients
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon pickling salt or kosher salt
- 1 teaspoon sugar optional
- 1 pound fresh carrots peeled and cut into sticks or slices
- 2 teaspoons dill seed
- 2 teaspoons coriander seed
- 4 sprigs fresh dill or 2 for each pint jar
- ½ teaspoon dried red pepper flakes or 1 to 2 small dried red chilies, optional for heat
- 2 cloves garlic peeled and smashed
Instructions
- Make the brine: In a small saucepan, combine vinegar, water, salt, and sugar (if using). Heat over medium, stirring until the salt dissolves. Remove from heat and let cool slightly.
- Prepare the carrots: Wash, peel, and cut carrots into sticks that fit your jars, or slice into 1/4-inch thick coins.
- Pack the jars: Place garlic, dill seed, coriander seed, fresh dill, and red pepper flakes (or whole dried chili) in the bottom of clean jars. Add the carrots, packing them tightly but without crushing.
- Add the brine: Pour the warm brine over the carrots until completely submerged.
- Cool and refrigerate: Seal with lids, shake to distribute the seasoning, and let jars cool at room temperature for about 1 hour. Then transfer to the refrigerator.
- Wait and enjoy: Let the carrots pickle for at least 24 hours for flavor to develop. Best after 2 to 3 days.
Notes
- Keeps up to 3 months in the refrigerator.
- For a spicier kick, add extra red pepper flakes or a sliced fresh chili.
- For a milder flavor, reduce garlic to 1 clove and omit red pepper flakes.
- For a softer bite, blanch the carrots briefly in boiling water for about 2 minutes, transfer to ice water to stop cooking, then drain well before packing into jars.
Nutrition
Serving: 0.5cup | Calories: 25kcal