Quick Pickled Carrots

Crunchy carrot sticks pickled in a tangy brine of vinegar, garlic, and spices. Ready in under an hour, they add bright acidity to sandwiches, tacos, and grain bowls.

Quick Pickled Carrots

By Chef B. Boukim

Prep: 15 min · Cook: 5 min · Total: 20 min · Serves 8

Ingredients

  • 1 lb Carrots, cut into sticks
  • 1 cup White vinegar
  • 1 cup Water
  • 3 Garlic cloves, smashed
  • 1 tsp Black peppercorns
  • 1 tsp Coriander seeds
  • 1/2 tsp Dried oregano
  • 1 tbsp Salt
  • 1 tsp Sugar
  • 1 Bay leaf

Instructions

  1. Scrub the carrots and trim the ends. Cut into sticks about 3 inches long and 1/4 inch thick.
  2. Pack the carrot sticks tightly into a clean quart-sized glass jar with the garlic, bay leaf, peppercorns, and coriander seeds.
  3. In a saucepan, combine vinegar, water, salt, sugar, and oregano. Bring to a boil, stirring until dissolved.
  4. Pour the hot brine over the carrots, making sure they are completely submerged. Leave 1/2 inch headspace.
  5. Let cool to room temperature, then seal and refrigerate.
  6. Wait at least 1 hour before eating, though overnight is ideal.