Pin I started pickling carrots on a whim one Sunday after buying too many at the farmers market. The jar sat in my fridge glowing orange, and I kept sneaking spears straight from the brine. Now I make a batch every week because they disappear faster than I expect.
I brought a jar to a potluck once and someone ate half of it standing by the table. She asked for the recipe three times before I finally texted it to her. That jar never made it to the serving platter.
Ingredients
- Carrots: Choose thick ones so the spears hold their shape and give you a satisfying snap when you bite in.
- Distilled white vinegar: The clean sharp flavor lets the spices shine without muddying the brine.
- Granulated sugar: Just enough to round out the acid and keep the pickles from tasting harsh.
- Kosher salt: Dissolves easily and seasons the brine without any metallic aftertaste.
- Garlic: Halve the cloves so their flavor seeps into every spear without overpowering the jar.
- Whole black peppercorns: They add a gentle heat that builds as the pickles sit.
- Mustard seeds: Tiny bursts of sharpness that make each bite a little more interesting.
- Coriander seeds: A hint of citrus warmth that balances the vinegar perfectly.
- Crushed red pepper flakes: Optional but worth it if you like a little tingle on your tongue.
- Fresh dill: The classic pickle herb that makes everything smell like summer.
Instructions
- Pack the jar:
- Stand the carrot spears upright in a clean quart jar, fitting them snugly. Tuck the garlic halves, dill sprigs, peppercorns, mustard seeds, coriander seeds, and red pepper flakes into the gaps so every spear gets a little of everything.
- Make the brine:
- Combine the vinegar, water, sugar, and salt in a small saucepan. Heat over medium, stirring occasionally, until the sugar and salt dissolve and the liquid just starts to simmer.
- Pour and cool:
- Carefully pour the hot brine over the carrots, making sure they are all submerged. Let the jar sit uncovered on the counter until it cools to room temperature, then seal it with the lid.
- Chill and wait:
- Refrigerate for at least one hour if you are impatient, but a full day makes them even better. They will keep crisp and tangy for up to two weeks in the fridge.
Pin The first time I made these, I ate three spears before dinner and ruined my appetite. My partner laughed and said I had turned into a pickle goblin. Now we both are.
Flavor Variations
Add a few jalapeño slices for heat that sneaks up on you, or swap the dill for fresh thyme if you want something earthy. I have also tossed in a cinnamon stick once and it tasted like fall in a jar.
Serving Suggestions
These spears are perfect piled on tacos, tucked into sandwiches, or lined up on a cheese board next to sharp cheddar. I also chop them into salads when I need crunch and brightness all at once.
Storage and Shelf Life
Keep the jar sealed in the fridge and the pickles will stay crisp for up to two weeks. The brine gets more flavorful as it sits, so do not toss it when the carrots are gone. You can reuse it once for a fresh batch if you bring it back to a simmer first.
- Always use a clean fork to fish out spears so the brine stays fresh longer.
- If the carrots start to soften after a week, they are still safe but better chopped into relish.
- Label the jar with the date so you remember when you made them.
Pin Once you make a jar, you will understand why I always have one in the fridge. They are the snack that tastes like you put in effort even though you barely did.
Recipe FAQ
- → How long should the carrot spears chill before eating?
At least one hour refrigeration is recommended for tangy flavor, but 24 hours yields deeper taste.
- → Can I add spice to the pickled carrots?
Yes, adding jalapeño slices or crushed red pepper flakes provides a spicy kick.
- → What kind of container is best for pickling?
A clean quart-size glass jar with a lid allows easy layering and tight sealing for best results.
- → How long do the pickled carrot spears last?
They keep fresh and flavorful refrigerated for up to two weeks when sealed properly.
- → Can other herbs be used besides dill?
Yes, fresh thyme or other aromatic herbs can be substituted to vary the flavor profile.